ffee 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 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