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HISTORY OF THE [book v* 
from the chaff, and the seeds remaining unground 
are separated by sieves and returned to the mill; 
which will clear 1,500 pounds of coffee in a day. 
There is still another mode of curing coffee, 
both with and without the pulp, and that is by 
means of stoves. But it is practised by very few 
planters; it requiring an expensive apparatus in 
the first place, and in the second, it is said that the 
smoke of the fire gives a disagreeable smell and 
taste to the berry. I know not if this assertion be 
true: it is certain, however, that nothing imbibes 
the smell or taste of any thing near it, sooner than 
coffee. 
For the same reason it is a matter of great con¬ 
sequence that proper care should be taken, in 
shipping it for Europe, that it be not put into parts 
of the ship where it may receive the effluvia of 
other freight. “ Coffee berries (says Dr. Mosely) 
are remarkably disposed to imbibe exhalations from 
other bodies, and thereby acquire an adventitious 
and disagreeable flavour. Rum, placed near to 
coffee, will in a short time so impregnate the ber¬ 
ries, as to injure the taste in a high degree, and it 
is related by Mr. Miller, that a few bags of pep¬ 
per on board a ship from India, some years since, 
spoiled a whole cargo of coffee.” 
The few preceding observations are all that oc¬ 
cur to me concerning the mode of cultivating, and 
preparing for market, this far-famed berry. I shall 
