>od ripe state, to ad appearance like cherries. 
The laborers are principally accustomed to reap 
the crop in baskets, cl which they carry two to 
the held; arid when the coffee is bearing hea- 
vily, and is at its full stage of ripeness, the good 
pickers will gather in lour bushels per diem— 
and carry the same on their heads to the works. 
The fruit is then measured and thrown into a 
loft above the pulper in a heap. It should be 
submitted to tire first process of machinery—-the 
pulper—within twenty four hours after, if not. 
immediately—but it not (infrequently happens 
that the manager is unable to pulp his coffee 
for two and sometimes three days, by which 
time fermentation ensues, and it becomes impos¬ 
sible after pulping, to wash off the mucilage, 
which rather adheres to the outer envelope of 
the berry, and gives the produce what is ter¬ 
med a “ red” or ({ blankety appearance, when 
pread out on the Barbacues. The produce is let 
down, by means of a small hole cut into tire 
floor of the loft, on a floating box, into the hop¬ 
per of the pulper, and by means of a grater 
forcing the fruit against the chops, the berries 
are dislodged from the pulp, and fall upon a 
sieve, which being shook by the machinery lets 
the benders fall into the cistern—whilst the gra¬ 
ter catches the pulp, and carries it backwards, 
at each evolution of the roller, around which it 
is encircled. 
The fruit which may have passed through 
without being more than half squeezed, and have 
ing only ejected one berry, is then returned, 
(after being shaken off by the sieve,) into the 
hopper, to undergo the prove ' a second : u*c. 
The pulped Coffee v i!>»-1* ■ Mim u* i<»ei u 
