79 
opposite direction, and in Nature for July i ith he narrates the results 
of some experiments that he made with dried seeds, from which he 
concludes that in every case they can resist surprisingly high 
temperatures. For instance in Medicago, io per cent, of the seeds 
germinated after an exposure of one hour to iio°C — 262° t 1 . 
and then to another hour to 121° C = 281° F. The effect of ex- 
posure to high temperature is, however, noticeable by the ex- 
tremely slow growth afterwards. Seeds that resist, as many do, 
the action of poisonous vapours owe their immunity, not to the 
quiescence or power of resistance of the protoplasm, but to the 
imperviousness of the seed-coat, for if this be punctured before the 
seeds are' exposed to poisonous vapours or liquids, then the per- 
nicious effect of the poisons is rendered evident, as the seeds do 
not germinate. 
The Queensland Agricultural Journal for May has the following 
interesting Article on “Foxy Coffee”, a condition which denotes 
the adhesion of the silver skin to the seed, and into which the 
colouring matter contained in the outer skin and fruity portion 
of the cherry has infiltrated. It is said that the quality of the 
Coffee is not injured thereby. 
TROPICAL INDUSTRIES— FOXY COFFEE. 
In our Inst issue vve published a most interesting article on 
“ Foxiness in Coffee”, by Mr. H. Newport, Instructor % in Coffee 
Culture for this State. The following article on the same subject 
appe ared in a late number of the Tropical Agriculturist, Ceylon, 
and fully endorses the remarks of Mr. NEWPORT. The article is 
addressed to the Editor of the Planting Opinion, and reads as 
follows : — 
To Editor Planting Opinion : 
Sir, — With reference to Mr. P. G. Tipping’s query re “Foxy 
Coffee” in your impression of the 5th instant, I think he will find 
the following information of some use. Speaking on the subject 
at the U. P. A. S. I. meeting in 1899, Mr, Graham Anderson, 
C. I. E., said : This term “ foxy” denotes a reddy-brown appearance 
of the seed caused by the adhesion of the silver skin into which 
the colouring matter contained in the outer skin and fruity portion 
of the cherry has infiltrated. This appearance is undoubted 
evidence of the fruit having been picked when quite ripe, and 
nearly all really good, cherry-dried coffee, which is so highly 
esteemed in France, is thus indelibly marked. The quality of 
the coffee is in no way injured, the stain being superficial and 
confined to the silver skin, which can easily be scraped off with a 
penknife. If roasted carefully, the aroma will be found excellent, 
which is another proof of maturity. If a quantity of ripe coffee 
fruit is heaped or kept in a cistern, fermentation will take place, 
and the red colouring of the skin and fruity po.tions will sink into 
the gummy substance surrounding the “ parchment” precisely in 
