Polynesian. [volume] (Honolulu [Oahu], Hawaii) 1844-1864, 1851-11-08

tedy fine; the grain has by this time considerably
shrunk within its parchment covering, and in
stead OF completely filling it as it did the time
OF hullIng, II is upon being shaken heard to rat
tie inside. IL sometimes happens during crop
that succession of rainy weather sets in; during
this time the operations in the mill house must,
to certain extent, he interrupted no drying can
OF course go on and the accumulation IF coffee
on the terraces will be very great; in wet seasons
it must sometimes lie exposed for period of
FIVE or six weeks during the whole of this time
il should he thoroughly turned over and stirred
two or three times each day to prevent it from
growing. The clothing of the pickers should
he attended TO at these seasons, and as on merely
showery days the picking cannot lie stopped, in
places where labor is cheap think the coffee
grower would find it TO his interest to distribute
coarse wooden shirts among them gratis.
After the fifth or sixth days exposure to the
sun and wind the parchment will he found quite
dry and pIiable, and the coffee will be fit for the
mill, if upon few berries being rubbed between
the hands the parchment is easily broken; it can
not be too dry in this state it is passed under
heavy grooved wooden roller which is made to
revolve in a trough also groovsd: hy this means
the parchment is broken and thin pellicle, a
membrane within the parchment, called the sill
yer skin, is removed. There is another method
which is very effeciunl, but which requires rather
more time to remove these two GOVERNS by
machine called peelng mill; this is a sort Of
drum the circumference and ends of which are
made of roughered sheet iron it is made TO re-
volve rather slowly on its axis ON the same axis
are four tanners or heaters also made of rough
cred sheet iron and which revoIve inside the
drum with great celeriy, quantity of coffee is
put inside, the machine is set in motion and in
few minutes the coffee is turned out beautifully
cleaned: it il. then winnowed, packed and sent
TO market.
In divestng coffee of The parchment and silver
skin make use of both these machines, the roll
er first and the drum afterwards with very good
effect; in this manner the coffee does not require
10 he kept so long in the drum as it would do
were it not first passed under the roller. Two
men with two horses or mules may in this man.
ner easily prepare twelve hundred pounds Of
merchan,abe coffee per day.
In some parts of Arabia the coffee is not sub
ected to any process of preparation for market
for considerable period, but when brought in
Dut in thin layers in buildings open to the atnoS-
phere where it remains, being continually stirred
md turned over for tweIve-monrh before the
coverings are removed; there is no doubt that
,offre prepared in this manner retains much
greater aroma and richer flavor than that prepa-
red in the manner have above described, but il
would he quite inexpedent, if not impossible, for
Us to adopt the same plan.
In some parts of the East also an infusion is
made and sold in the markets, ofthe hulls Of the
berry as they come from the mill, but the refined
palate of the European or American would not
made of the hulis with US is for the purpose Of
manure, and there is no doubt that all the refuse
,f the mill house returned to the field is Of essen
ial service !: n small portion both of the hus
lnd parchment chaf should be appropriated to,
md buried at the roots of each tree.
What is the best and cheapest method of packing |
he produce. have hitherto employed bags
nade of the rushes that are found in abundance |
bout the low lands for that purpose, hut il seems
hat the increasing scarcity Of labor will, ere
ong compel US 10 have recourse 10 imported ma
erials for our packages
Coffee should not he stored near tobacco, spice |
n any commodity of purgency or strong scent, |
nr however good the packages may be, it will
ways in such situation, to a certain extent be- |
ONE tinctured with other articles to the injury |
# its own flavor.
The method of preparing the infusion for the
able is too well known to need description Of
he process from me. the only directions that
onsder necessary to give for the obtaining Of
his delicious beverage in perfection are, first TO
oast the coffee till il becomes Of uniform cho- |
olate color without its being at all charred, rs il
3 in this state that its aromatic and refreshing |
qualities seem to he most fully developed and !
econd, that sufiiciency of the ground coffee lie
'sei in infusing the proportion Of two ounces |
# coffee TO pint Of water will afford beverage
L once delicinus in flavor and exhilerating in iis
fleets, and against which the objections that are |
made to the use of fermented or alcoholic drinks
annot reasonably be urged.
For the PolynesIan.
VISIT TO THE NEW ERUPTION.
(Coniinued from our last.
S0,h.-The clouds had not visihly altered their |
position since last night, covering the horizon
we hal uut tho of of,Serv.