Preparation of the coffee in the parchment, or the West India system.—­Only sound and fully ripe beans can be prepared in the West India manner.  In picking, therefore, all unripe, green, or unsound beans must be taken away to dry in the pulp.  As soon as the coffee is brought in, it must be pulped.  This operation is performed by means of small peeling mills.  These mills consist of two horizontal wooden cylinders rubbing on a plank; they are covered with hoop-iron, and set in motion by a water-wheel.  The coffee is driven under the cylinder, and kept constantly moist; by being turned through the mill, the pulp is so bruised that the bean in the parchment falls from it into the bamboo open frame, which is placed in front of the mill.  The coffee is then pressed with the hand, and falls through the frame into a basket.  The pulp, and beans not rid of the pulp, remain on the frame; the first is cleared away, the rest passes a second time into the mill, and this operation is continued till all the coffee is stripped of the pulp, and the parchment beans are in the basket.  When the parchment coffee is thus separated from the outer skin, it is thrown into the washing troughs, and remains there for twenty-four hours; this drains from it the slimy substance adhering to it.  After being thus steeped, it is washed with pure water two or three times in the basket, so that it becomes quite free from slimy matter.  The parchment coffee is then spread out on drying frames, and exposed for six or eight days to the heat of the sun, till the outside is perfectly dry.  To do this equally it must be stirred about every hour.  These frames, which serve also to dry the coffee in the pulp, are made as follows:—­A bamboo roof is set up, resting on four wooden pillars, and sloping considerably; it is covered closely with reeds; its length is ten feet, its breadth six feet; the pillars are from nine to ten feet high; a wooden framework is attached to this, about thirty feet long, or three times the length of the space covered by the roof.  On this frame are brought out three platforms, one above the other, which are pushed out by means of little rollers under them; they are ten feet long by six broad, and six inches deep.  The borders are of wood, and the bottom of platted bamboo.  In rainy weather, or when the drying cannot go on, the three platforms are pushed under the covered space.  These drying places are set up near the overseer’s dwelling, where they stand free, and are not shaded by trees or buildings.  After this first drying on platforms, the parchment coffee is again dried inside the house, and bamboo huts are for this purpose erected on each side of the outhouse of the planters.  These huts have trays, divided into two or three compartments, one above the other, to keep the coffee separate, according to the time of its having been picked.  The parchment coffee is spread out as thin as possible, and turned over with a small wooden rake every hour.