the same way that analine ink penetrates the gelatine slab used for 
copying letters. If prompt measures are not adopted, not only 
will the parchment be permanently discoloured but the silver skin 
below will be stained and firmly guirmed on to the seed. If ob- 
served in time, the remedy consists of getting the fruit pulped as 
soon as possible, in closely watching the subsequent fermentation, 
and having the parchment thoroughly washed as soon as the gum 
has changed into a state in which it can be acted upon by water. 
In warm, rainy weather similar changes occur in very ripe cherry 
before it is picked from the trees. Some pulpers do not work 
satisfactorily and allow a large quantity of skins and half-pulped 
cherry to pass into the cistern along with the parchment. If these 
are not properly separated before fermentation takes place, the 
seeds they contain will be more or less foxy. The ripest, richest, 
and most succulent fruit is always the first to suffer in this way, or 
from any delay oceuring in “picking, pulping, or preparation.' 1 
Last season, in his desire to enhance the quality of his coffee, 
a proprietor hereabouts allowed his coffee to get dead, or purple, 
ripe on the trees before picking it, and, to his thundering surprise, 
it was reported on from the coast as foxy. Now, his coffee had 
never before been reported as foxy. His surprise was even greater 
when he was told that the “ foxiness ” had probably been produced 
by his allowing the fruit to become over-ripe on the trees belore 
gathering it. On the other hand, on a neighbouring estate, the 
coffee, which had previously to last season been nearly always 
pronounced foxy, was that season singularly free of “ foxiness ’’. 
This was attributed to a uniformity of shade over the place which 
seems to have been attained for the first time in 1898-99, but the 
“ trick " seems to have been done by washing the coffee twelve 
hours after pulping it, the pulphouse having a position facing 
southwest, and the aspect of the estate being throughout nearly the 
same. The obvious precautions which suggest themselves from the 
foregoing are — 
(1) To avoid, as far as possible, allowing the berries to become 
dead, or purple, ripe on the trees. They should be picked 
as uniformly red-ripe as possible. A spot of green on 
the outside pulp will make no difference, the bean being 
nearly always matured before the pericarp has been fully 
coloured. 
(2) To pulp the coffee as soon after taking in as possible. The 
operations of pulping and measuring might go on 
simultaneously. Some power more expeditious than cat- 
tie-power is desirable in this connection. 
(3) To pulp as cleanly as possible. If pulpers are not working 
satisfactorily, this must be done with the aid of a sieve, 
the skins and half-pulped cherry being passed through 
the pulpers a second time. 
(4) To wash the coffee as soon the mucilage is ready to be 
acted on by water. This can be determined by experi- 
ment. For the rest, trust in Providence. I trust that 
this small contribution on the question will promote a 
