278 TlMEHRI. 
and tiled pavement sometimes called the " barbacot" or 
" plankier," where they were dried in the sun, and were 
then carried up to the logie, to be stored till the picking of 
the crop was finished. There were generally two crops 
in a year. 
If the crop was large, great care had to be taken 
that the coffee in the logie did not get heated, and 
thus spoilt. To prevent this, it was spread as thinly 
as possible and constantly turned by wooden shovels 
day and night. Large as the coffee-logies were — many of 
them over 100 feet long — when the coffee was plentiful, 
there was danger of its getting heated, and extra build- 
ings had to be used to house some of the crop. Oc- 
casionally managers and attorneys had to submit to having 
some of their rooms used for this purpose. 
When the picking was over, the crop had to be prepared 
for shipment, which was a somewhat tedious process, re- 
quiring a good deal of care and attention. It had first 
to be husked and deprived of the " parchment skin" which 
surrounded each bean. For this purpose it was first 
spread out on the droogherie and dried in the 
sun till it become quite hot and the outer 
skin crisp and brittle. It was then taken to the 
"stamping-mill" and thrown into a circular trough 
about 3 feet deep and a foot wide, and subjected to 
the pressure of two heavy wooden rollers, a foot wide, 
six feet in diameter, which were kept revolving by 
mules. This process broke the crisp outer skin, which 
was blown away by the winnowing machine like chaff, 
leaving the coffee quite clean and fit for use. 
It had however to undergo further manipulation, 
