Goyaz.
The Creoulo, the Botucatu and the Maragogype are wilder and show more
resistance than the Java and Bourbon sorts, which are nevertheless more
productive under good conditions and with careful cultivation, which the
first three qualities do not exact.

The coffee tree is a most serviceable plant, every part of which can be
used. Its wood is much used in cabinet making, and makes excellent fuel;
its leaves, properly torrefied, and then stewed in boiling water, give a
palatable kind of tea; from the sweet pulp of its fruit an agreeable
liqueur can be distilled; from its beans can be made the beverage we all
know, and from the shells and residue of the fruit a good fertilizer can
be produced.

The chemical examination of the cinders of the coffee bean shows that it
contains 65.25 per cent of potash, 12.53 per cent of phosphoric acid,
11.00 per cent of magnesia, 6.12 per cent of lime, and some traces of
sulphuric and salicylic acid, oxide of iron and chlorine.

An interesting study has been made by Dr. Dafert of the weight of the
various components of the coffee tree at different ages, from which it
appears that the proportion of potash increases progressively in the
organs as they are more and more distant from the roots. The contrary is
the case with lime and phosphoric acid, which preponderate generally in
the seeds.

With this knowledge a scientific cultivator can judge exactly how to
treat the exigencies of the different trees at different ages. Naturally,
the condition of the soil has to be taken into consideration in any case.
According to experiments made by Dr. Dafert each kilo of coffee beans has
extracted from the soil--potash 0.7880 gramme; phosphoric acid 0.4020
gramme; magnesia 0.3240 gramme; lime 0.1470 gramme.

These experiments apply merely to coffee grown in Brazil, and are no
doubt at variance with experiments on coffee grown elsewhere. Taking all
things into consideration, it has been proved by chemical analysis that
the Brazilian coffee comes as near as any in its components to what the
normal or perfect coffee should be.

The soil, the elevation of the land, the zone and the climate naturally
have considerable influence on the quality of the coffee. The _Coffea
Arabica_ seems to feel happy enough in a temperate zone and at elevations
from 1,500 to 2,300 ft. The States of Sao Paulo, Minas Geraes, Rio de
Janeiro and Espirito Santo fulfil most if not all these conditions.

[Illustration: Dr