the coffee was ready to take off, the
cylinder was pulled out its entire length. It was then turned over
and a slide nine inches wide, running the full length of the
cylinder, was opened and the contents were dumped in the cooling
box. When the coffee reached the cooling box, it took two men with
hoes or wooden shovels to stir and turn it until it was properly
cooled, there being no cooling arrangements then as we have
nowadays.

At that time there were no stoning or separating machines; and as a
bag of the ordinary green Jamaica coffee contained from three to
five pounds of stones and sticks, it was necessary to hand-pick the
coffee after it was roasted.

[Illustration: EARLY FOREIGN AND AMERICAN COFFEE-MAKING DEVICES

1--English adaptation of French boiler. 2--English coffee biggin.
3--Improved Rumford percolator. 4--Jones's exterior-tube percolator.
5--Parker's steam-fountain coffee maker. 6--Platow's filterer.
7--Brain's Vacuum, or pneumatic filter. 8--Beart's percolator.
9--American coffee biggin. 10--cloth-bag drip pot. 11--Vienna coffee
pot. 12--Le Brun's cafetiere. 13--Reversible Potsdam cafetiere. 14,
15--Gen. Hutchinson's percolator and urn. 16--Etruscan biggin]

After Carter, the next United States coffee-roaster patent was granted
to J.R. Remington, of Baltimore, on a roaster employing a wheel of
buckets to move the green coffee beans singly through a charcoal heated
trough. It never became a commercial success. (See 4, page 630.)

In 1847-48, William and Elizabeth Dakin were granted patents in England
on an apparatus for "cleaning and roasting coffee and for making
decoctions." The roaster specification covered a gold, silver, platinum,
or alloy-lined roasting cylinder and traversing carriage on an overhead
railway to move the roaster in and out of the roasting oven; and the
"decoction" specification covered an arrangement for twisting a
cloth-bag ground-coffee-container in a coffee biggin, or applied a screw
motion to a disk within a perforated cylinder containing the ground
coffee, so as to squeeze the liquid out of the grounds after infusion
had taken place.

The roaster has survived, but the coffee maker was not so fortunate. The
Dakin idea was that coffee was injuriously affected by coming in contact
with iron during the roasting process. The roasting cylinder was
enclosed in an oven instead of being directly exposed to the furnace
heat. Th