ACROSS UNKNOWN SOUTH AMERICA 
is called moka owing to the resemblance which it bears 
to the coffee of that name. 
The coffee chiefly cultivated in Brazil is the Arabica 
L. and to a small extent also the Liberica Hiern, but 
other varieties have developed from those, and there are 
crosses of local kinds, such as the Maragogype, which 
takes its name from the place where it was discovered 
(Bahia Province). Those varieties are locally known as 
Creoulo, Bourbon, Java, Botucatu (or yellow bean 
coffee), the Maragogype, and the Goyaz. The Creoulo, 
the Botucatu, and the Maragogype are wilder and show 
more resistance than the Java and Bourbon sorts, which 
are nevertheless more productive under good conditions 
and with careful cultivation, which the first three qualities 
do not exact. 
The coffee tree is a most serviceable plant, every part 
of which can be used. Its wood is much used in cabinet 
work, and makes excellent fuel; its leaves, properly 
torrefied, and then stewed in boiling water, give a palata¬ 
ble kind of tea; from the sweet pulp of its fruit an 
agreeable liqueur can be distilled; from its beans can be 
made the beverage we all know, and from the shells and 
residue of the fruit a good fertilizer can be produced. 
The chemical examination of the cinders of the coffee 
bean shows that it contains 65.25 per cent of potash, 12.53 
per cent of phosphoric acid, 11.00 per cent of magnesia, 
6.12 per cent of lime, and some traces of sulphuric and 
salicylic acid, oxide of iron, and chlorine. 
An interesting study has been made by Dr. Dafert 
of the weight of the various components of the coffee 
tree at different ages, from which it appears that the 
proportion of potash increases progressively in the organs 
as they are more and more distant from the roots. The 
contrary is the case with lime and phosphoric acid, which 
preponderate generally in the seeds. 
With this knowledge a scientific cultivator can judge 
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