306 QUEENSLAND AGRICULTURAL gourNAL. [1 April, 1900. 
An estate, therefore, that is protected from the morning sun, where a 
is prevalent, will generally escape damage, while the neighbouring place, 0? a 
opposite side of the valley, perhaps, will lose top primaries, and, if youlo: 
whole trees. me 
With respect to this, it would be as well to bear in mind that cold a 
being the heavier displaces hot air, and therefore at high elevations a yalley ‘ 
hollow will be susceptible to cold and frost, while the higher ridges may © 
free ; and in low elevations, especially in the North, the hollows never 10° 10 
so low in temperature as to be frosty, are cooler and better for coffee, Y 
evaporation of moisture being less. 
Lay—tin choosing the lay of the land remember that coffee abhors 4 deal 
flat. In most estates afew trees here and there may be on a flat an in y 
doing well, but in large areas coffee will never be at its best on the absolu 
level land. On the other hand, too steep land is difficult and expensive ky 
work, and liable to excessive “wash” in rainy weather, and is frequently oh 
if not underlaid by slab or sheet-rock. A gradual slope or gently undula 
land is best for the culture of coffee, and the cheapest to work. 7 ir 
In the lay of the land drainage must be considered. The eu 
underground drainage must be complete and regular, and on the surface notte q 
rapid. On flat land there is always a possibility, however carefully the ane 
water may be run off, of the subsoil drainage being too slow and water 
retained there, making the soil sour and heavy. , 1 ne 
Moreover, on the lower slopes of mountains or gently undulating P, tt 
the soil will generally be richer and more lasting, while steeper land has ip the 
large proportion of its vegetable mould and humus by the washing ° 
surface down to the plains and hollows. eck 
The general nature of the land must be observed also. If a natural 0 
runs through or alongside, note whether the banks are small and shallow, 
whether there is a good “ fall” which will permit of natural subsoil drainae te 
If there be no stream at all, more or less expensive drainage will have an 
resorted to. Marshy land is worse than a dead flat, for the stagnant, col * nes 
sour water is not only in the subsoil, but at the surface also. Land that betes 
flooded in the rains should also be avoided. Coffee has been known to 8)" 
innundation eyen, but where this has happened the rise of water has ohly 
sudden with no wash, and has fallen again quickly, the land being thorns the 
drained again naturally, Generally, however, the trees will either die Que put 
crop be lost. Stiff clay beds and slab or sheet-rock must also be ayoide apd 
boulders, if scattered about, are indicative of good soil between, genera i : 
are of no disadvantage. On the other hand, stones loose on the surtae ; 
deeper in the soil mean expensive pitting, weeding, and working. It 1s vain gs 
selecting the lay,to keep an eye on such matters as sites for bu! tert 
especially the pulping and curing sheds. The proximity of a fall ot Wade a 
only 6 or $ feet, is an enormous advantage, possibly supplying power 2% Me cs 
water, and saying pumping work and machinery. ‘The sheds or machinery * 0 
distance off mean a deal of labour and expense in transport, while soil a He 
poorer may be more than compensated for by having these in close proxumhs 
Se 
Soils—It is not every coffee-grower that can afford to have ins 5 
analysed, and, therefore, perhaps a hint or two that can be made practi’. a 
. of in choosing coffee soils may be of advantage, although I do not intend 5% 
a scientific treatise on soils, or resorting to technical phraseology. of {0 
The best soil for coffee isa deep, porous, vegetable mould; a tender 0 
sandiness is of advantage, though too sandy a soil will be found sooD © js 
what little humus it possesses, and become unfertile. Heavy or clayey | 
should be, as a general rule, avoided. The rich, porous, vegetable, su the 
mould will retain a considerable amount of moisture, and absorb it fro ith 
atmosphere, while the light sandy soil will retain but little. The soil ny a 
tendency to sandiness will do better with a heavier subsoil, and the 88° of 
gravelly subsoil will, to a great extent, counteract any tendency of a he 
rich vegetable surface soil to retain too much moisture. 
a 
