( 35 > 
iaincd its heavy blue color—it is then fit for 
rail ling, which is the second process of machi¬ 
nery which it has to undergo. Here the parch¬ 
ment and silver skins, are dislodged from the 
berry, by means of the friction of a large rol¬ 
ler passing over the produce in a wooden trough, 
It is then taken out of the trough, and sub¬ 
mitted to the fanner, or winnowing machine, 
when the trash is all blown away and the 
coffee passing two or three sieves comes away 
perfectly clean, and partially sized. From this it 
is again served in order to size it properly, 
hand-picked, put into bags, and sent on mules’ 
backs to the barquadier. It is then put into 
tierces, and sold in the Kingston Market, or 
shipped to Britain. 
A variety of circumstances tend to injure the 
quality of the coffee, which it is beyond hu¬ 
man agency to control. Dry weather interven¬ 
ing at the particular period, when the berry is 
getting full, subjects it to be stinted and shri¬ 
velled, and strong dry breezes happening at the 
same period, will cause an adhesion of the 
silver skin, which the ordinary process of cur¬ 
ing and manufrcture will not remove. Late 
discoveries in the latter, have however, shown 
the possibility of divesting the produce of that 
silvery appearance when brought about under the 
foregoing circumstances. It is almost unneces¬ 
sary to state that this improvement in manu¬ 
facture refers to the inventions of Messrs. Myers 
aod Meacock, whose respective merits have 
already uudergone public revision. In reference 
to Mr. Myer’s plan of immersing coffee in warm 
water I may be allowed to state, that it has 
come under my own observation, that produce 
