( 12 ) 
bv\t the trees do not grow to within one half 
the size of those planted on new soils. Lands 
situate contiguous to the works might be esta¬ 
blished in Coffee, by the aid of manure, how¬ 
ever poor the soil may be, but immense care 
and attention will be required to effect it. 
Trees, after being topped throw up suckers 
from each joint, but more especially at the head. 
These must be removed at each cleaning as 
they grow rank, and rob the tree of its sup¬ 
port. The wood of a Coffee tree is of a greenish 
color, and rather soft, when young ; but as it 
ripens, it assumes a brownish and hardy appear¬ 
ance, In topping young fields this appearance 
must be strictly attended to, and the trees should 
not be topped till the wood has ripened at the 
cutting point. I have known young fields, al¬ 
most ruined, by being topped too early, before 
the wood had sufficiently ripened. A9 young 
trees commence being planted, and as they ge¬ 
nerally bear heavy at the time of topping, it 
stands to reason, that unless the mother stem he 
sufficiently ripe to bear the weight of the branches 
loaded with fruit, the unripe portion will wear 
away, and thus the tree and fruit will be des¬ 
troyed. 
# 
The climate as well as the seasons vary so 
materially in this island, that the growth of the 
tree, as well as it cultivation, must differ accord¬ 
ing to its peculiar locality. In the parishes of 
St. David, Port-Royal, and St. Andrew, where 
the Coffee tree flourishes best, and from whence 
the best quality of the article is produced, an 
entirely different system of management is pursu¬ 
ed to that which prevails in Manchester, St. 
Elizabeth’s and St. Thomas in the Vale.—la 
