in the cistern for a day and a night dur ng 
which period it undergoes a process of fermen¬ 
tation,—it is then washed out in two or three 
waters, and the whole of the mucilaginous stuff 
which had risen horn the berry by fermeniation- 
is entirely washed off, and the Coffee presents a 
beautiful white appearance. From this the pro¬ 
duce is returned out. to drain in a barbacue, 
sloped so as to throw all the water to the cen¬ 
tre, where a drain is placed to carry it all off’. 
It an hour or so after, the Coffee may be re¬ 
moved to the barbacues for curing,—it is there 
spread out thinly, and exposed to the sun, 
which, if shining strong, will, in eight or nine 
hours, absorb all the water, and the Coffee ba 
tit for housing that day. I say fit for housing, 
because I have repeatedly seen Coffee washed 
out early in the morning, and put up the same 
evening. I cannot say 1 approve of the system, 
though in fine weather it has been attended with 
success. From the time the Coffee is first ex¬ 
posed to the sun till the silver skin starts, is 
the stage, in my opinion, during which the pro¬ 
duce suffers most injury. In the first instance, 
it should be kept constantly turned, in order to 
get the water absorbed as early as possible , and 
after it has been housed, the greatest precaution 
should be taken to prevent' its heating: and it 
is for this T disapprove of early housing, 
for if wet weather should intervene, and the Cof¬ 
fee cannot be turned out, it is sure to get heated. 
From this neglect, I have seen a perfect steam 
rising from the house in the morning when the 
doors have been opened, and I have known, as 
a natural consequence, the adhesion of the silver 
skin to the berry so fimey that it tfiad not l* 
