1 Sepr., 1898.] QUEENSLAND AGRICULTURAL JOURNAL. 217 
to that used in the separation of sugar and molasses—that is, in the “ centri- 
fugals.” The ridgy surface of the roller shows folded strips of this netting. 
These strips are laid on ata sharp angle. Just under Figure No. 1 is shown 
the little discharge-shute. 
When the berries are picked they are covered in pulp—a kind of fruity 
flesh. It is this substance that the machine removes, hence the name 
“ulper.” ‘This pulpy envelope is red outwardly when the berry is ripe, but 
the berry itself, when pulped, is white. While the pulping is going on, water 
is kept playing upon the berries. The pulp itself is very moist, but the 
addition of water facilitates its removal. 
DRYING. 
After pulping comes drying. The berries must be thoroughly dried and 
seasoned before anything further is done. This process is not unlike fruit- 
drying, and fine wire-netting serves the purpose admirably. Seasoning can be 
done in a loft. 
HUSKING. 
The seasoning done, we move on another stage, and reach the husking. 
In the plate the husker is marked No. 2. As far as possible, under the cir- 
cumstances, it is arranged so that the machine explains itself. In principle it 
is the same as the pulper; but, with reference to its work, it has a much 
harder task to perform. ‘he berry, at this stage, is enveloped in a husk, or 
tough skin, called the parchment. This has to be broken and peeled off. The 
husker, like the pulper, is fed at the top, the discharge being effected in the 
same way in both machines. 
The seeds are now winnowed, and light scaly matter is fanned away, 
SILVER-SKINNING, 
The coffee seed has a tedious toilet to unmake—a truth which has doubtless 
dawned upon the reader before this. The “parchment” is only its middle 
garment; beneath that is another called the ‘“silver-skin.”’ As the name is 
suggestive enough, there is no need to describe it. This has to be removed 
before it can be roasted or ground. Machine No. 3 is simply a large wheel, the 
rim of which is built of straight and not curved sections. ‘This does the work. 
The rim of the wheel is tubular, and in this space is placed the berries clothed 
in their silver skin—an extremely thin silvery covering. The wheel is then set 
agoing, and the chafing of one seed against the other, and against the sides of 
the tubular rim, removes this thin coating. Then the coffee seeds are winnowed 
once again, and the process, as far as the grower is concerned, is complete. 
COFFEE-PICKING IN QUEENSLAND. 
On this subject, Mr. F. Hepburn writes :— 
In the Queensland Agricultural Journal for this month (August, 1898), 
a tabulated statement is given showing the cost at 4d. per lb. of picking “cherry” 
coffee on Hambledon Plantation by a gang of aboriginals. In the first three 
days 8} “ boys,” working 18% hours in all, picked 1,477 lb. 14: oz., averaging 
174 Ib. each picker, or 58 lb. daily. On the ninth working day the average — 
increased: 713 Jb. 5 oz. was picked by the same gang in 7+ hours, this averag- — 
ing 84 1b. Had the pickers worked a full “ eight-hour’ day, this, at the same 
ratio, would be 87 lb., or 3s. 74d. for a day’s work of an aboriginal. 
As the pickers become more expert, it is noticeable the high average 
obtained. An average of 58 lb. in first three days amounts to 84 Ib. on the 
ninth day. In the first picking, generally one-half the entire crop is taken off 
in a few weeks’ time. It is not unreasonable to expect that the expertness of 
the pickers would result in an average of 100 Ib. in a working day of eight or 
nine hours, which would give 4:8. 2d. for a day’s work. 
P 
