( « ) 
course of management, and to resort to the 
use of the pruning knife. 
The topping of the tree also assists in the 
reaping of the fruit, for in order to obtain 
the ripe Coffee from these tall trees, the 
laborers have generally to use long crooks, 
to bend down the branches, and thus the 
latter, when heavily laden, are entirely deffcroy- 
©d, in the endeavour to pick off a fev ripe 
berries. 
We have no historical data by whch to 
ascertain when the topping of the cofee tree 
was first instituted, or when the use of the 
pruning knife was applied. One circumstance 
however goes to prove that science has been 
brought to bear on the cultivation of the tree 
for upwards of half a centry; for there are 
fields now in existence ; of that age, and 
which show the usual symptoms of having 
been topped and regularly prunel from their 
establishment. 
The soil best adapted to he cultivation 
of the coffee tree is the “ lo#se gravelly or 
stoney,” and the (r chocolate,-but the tree 
sustains life, and yields fruit, though not to 
a great extent, in other soils. The rich 
black mould is peculiarly favorable to the 
coffee tree, and will produce it, like other 
fruit trees, in perfection, ir a seasonable cli¬ 
mate : but I have seen ftlds established on 
rich soils throw out an immense foliage; al¬ 
ways appearing green and beautiful, and yet 
producing no fruit. An hstance of this kind 
is to be found in a higl field in Saint Da¬ 
vid’s, called Windsor. A clayey soil harbors 
damp in wet weather, whilst it becomes dry 
