not immediately; but it not unfrequently happens that the manager is unable to pulp his coffee for two and sometimes three days, by which time fermentation ensues, and it becomes impossible after pulping to wash off the mucilage, which rather adheres to the outer envelope of the berry, and gives the produce what is termed a “red” or “blanketty” appearance when spread out on the barbacues.  The produce is let down by means of a small hole cut into the floor of the loft, or a floating box, into the hopper of the pulper, and by means of a grater forcing the fruit against the chops, the berries are dislodged from the pulp and fall upon a sieve, which being shaken by the machinery, lets the berries fall into the cistern, whilst the grater catches the pulp and carries it backwards at each evolution of the roller, around which it is encircled.

The fruit which might have passed through without being more than half squeezed, and having only ejected one berry, is then returned (after being shaken off by the sieve) into the hopper, to undergo the process a second time.  The pulped coffee is then permitted to remain in the cistern for a day and a night, during which period it undergoes a process of fermentation; it is then washed out in two or three waters, and the whole of the mucilaginous stuff which had risen from the berry by the fermentation is entirely washed off, and the coffee presents a beautiful white appearance.  From this the produce is turned out to drain on a barbacue, sloped so as to throw all the water to the centre, where a drain is placed to carry it all off.

In an hour or so after, the coffee may be removed to the barbacues for curing; it is there spread out thinly and exposed to the sun, which, if shining strong, will in eight or nine hours absorb all the water, and the coffee be fit for housing that day.  I say fit for housing, because I have repeatedly seen coffee washed out early in the morning and put up the same evening.  I cannot say I approve of the system, though in fine weather it has been attended with success.  From the time the coffee is first exposed to the sun till the silver skin starts, is the stage, in my opinion, during which the produce suffers most injury.  In the first instance, it should be kept constantly turned, in order to get the water absorbed as early as possible; and after it has been housed, the greatest precaution should be taken to prevent its heating:  and it is for this reason that I disapprove of early housing, for if wet weather should intervene, and the coffee cannot be turned out, it is sure to get heated.  From this neglect I have seen a perfect steam issuing from the house in the morning when the doors have been opened; and I have known, as a natural consequence, the adhesion of the silver skin to the berry so firm, that it could not be removed by a sharp penknife without slicing the berry.

In a succession of wet weather the produce