have taken care to dtfl 'inguijh from fuch as are peculiar either 
to the Tree or Liquor ; a Thing feldom or never attended to 
by Botanical Writers, 
1 JImll in the nep<t Tlace, fet down fuch OhfervationSj as 
1 thinky do belong to the Coffee Fruit in General. 
Under the third Heady I fiall defcrihe the Involucra or Cover^ 
ings of it. 
Under the Fourthy the Nucleus or Kernel, 
And lafl of ally the FLAFIT A SEMINALIS, 
or true Seedy as far as it is difcoverable by the naked Eye, 
To my own Ohfervations concerning each of thefe Tarticu^ 
larSy I have taken the Liberty to Jubjoyn Jome JJ)ort Hiflo^ 
rical Remarks uyon all that has been hitherto faid about them^ 
both by Travellers and Botaniflsy whom J have confulted, A 
Catalogue of their MameSy together with the Tears in which 
their Books were gullijhedy the Reader will find annexed 
to this Introduction. 
The Coffee Tree being now Cultivatedy not only in the Thy^‘ 
ftek Garden at Amfterdam, at Paris, and in many other Tlaces 
in Europe, as I have already ohferved ; but alfo by fame cu* 
rious fientlemen in cur own Country y with good Success \ lam 
^regaring an esaCl Deferigtion thereof y together with the Hifiory 
of the ufe of Coffee both in Alia and Europe, and the diffe- 
rent Methods of gregaring that Liquor ; ever jince the firfi dif- 
covery of it to the grefent Time. 
This Hefign I intend to grofecute in the fame Method which * 
J have here followed in defcribmg the dried Fruity and thisy 
I dcfircy may be looked ugon as a Sgecimen of the whole y 
which /hall fgeedily followy whenever J have been able to com- 
gleat the neceffary Ohfervations I am aClucdly imgloyed in ma* 
kingy ugon the growing Riant. 
J have 
