has remained on the barbacues for several weeks, without the slightest advance in curing; and, unless it be frequently turned while in this wet state, it is sure to germinate; the berries first swell, then a thin white spire issues from the seam, and on opening the berry the young leaves will be actually seen formed inside, so rapid is the course of vegetation.

I am of opinion that coffee should not be housed till the silver skin begins to start, when no danger can ensue; for if a few wet days should intervene, by turning the coffee over in the house, and allowing a current of air to pass through it, it will keep for weeks.  It is at this stage that the parchment skin begins to show itself, for at first it adheres to the inner kernel, but the heat of the sun starts it from its hold and it separates; thus, on shaking a handful of the produce it will be heard to rattle, a sure indication that the silver skin has risen from the bean, without even threshing it to ascertain the fact.  The bean is perfectly white till the silver skin starts; it then begins gradually to assume the dark, or what is called the half-cured appearance.  A good day’s strong sun will then half cure it, and by subsequent exposure the produce takes another stage, and gradually loses the half-cured, and assumes a blue colour; and when the produce is properly cured and fit for the mill, not the slightest dark spot will be perceptible in the bean, but it will exhibit a horny blue colour.

It is within my observation that coffee has been gathered from the field on the Monday, and prepared for market on the Saturday, in a spell of dry weather; but I have known it also to lie on the barbacues for as many weeks in contrary weather, before it had gone through the same ordeal.  With good weather and smooth terraces whereon to cure, nothing but gross ignorance and unpardonable carelessness can produce a bad quality of coffee.  The difficulty arises in wet weather, when one’s skill and assiduity is called into action to save the produce from being spoiled.  After coffee has been half-cured, the putting it up hot at an early period of the day has the effect of curing it all night.  I have noticed produce housed in this manner, and requiring another day’s exposure to fit it for the mill, found perfectly cured next morning.

The barbacues should be kept in good order—­all ruts and holes neatly patched every crop, for to them and other roughnesses is to be attributed the peeling of the berries, their being scratched, and various injuries which the produce sustains.  And while on the subject of “Works,” I cannot help noticing the extreme carelessness and inattention which, on visiting properties, the works and buildings present to our view.  It is utterly impossible to manufacture good produce unless the machinery and buildings are kept in good order; and the parsimony which is thus displayed in this necessary outlay is fallacious,