Raftsman's journal. [volume] (Clearfield, Pa.) 1854-1948, 1861-04-17
COFFEE AND ITS CULTURE.

The Coffee tree originated in Arabia, and 1t
is said that from plant brought as curiosity
to the Royal Gardens of France century and
a half ago, few offshoots were sent to the
West Indies. Now these islands produce the
greater part of the worlds supply. About fifty
years ago, ssPadre," or the priest, obtained
and planted few coffee seeds in his garden at
Costa Rica, and for twenty years 1t was only
considered as curiosity, but now 1t is so ex-
tensvely cultivated there that it is the chief
article of export, and constitutes the main
source Of individual and national wealth. 1t
is being rapidly introduced into other Central
American States, indeed, in San Salvador l
saw the finest plantations, though everywhere
its cultivation was of negligent kind. From
this charge, however, 1 must except the Amer
ican Consul, DR.. Hine, whose plantation of 2OO
acres near San Jose de Costa RIca was well
kept, and though young, was charming sight
Its cultivation is beautiful and pleasant
employment. 1t succeeds best among the fine
airy highlands, where the climate is temperate
and healthy through the year. In itself, it is
remarkably beautiful, having luxuriance of
dark, glossy, evergreen foliage. When the
blossoms. in their seasons, white as the new
fallen snow, cover the whole trees and when
the ripened crop loads the branches with dark
red clusters, there is a richness and brilliancy
unparalleled by any cultivated plant. 1t is
a profitable employment, too. Even as 1t is
conducted by the Costa Ricans, the returns
from four crops usually repay the whole in
vestment with interest.
Almost universally it is raised from seed,
very much narseryman does his apple
trees. When the plants are six inches high,
they are removed from the seed bed, and set
out nine inches apart. and kept clear of weeds
for year. Then they are taken up and plan
ted in their permanent positions, varying from
four to nine feet apart. When two years old,
if very vigorous, they begin to bear but
full crOp q Obtained fha fOurft rfan-
tation should, if properly pruned and cultiva-
ted, continue in good bearing for twenty five
or thirty years, but in the majority of cases
which l saw, the trees were ready for the wood
pile when ten years old.
In December and January, the crop is gath
cred. The wet season is theE passed, and a
uniform dry season may be depended on. Wo-
man and children are almost all employed in
the picking, and busy time it is. The ber-
ries are thrown into large watts of water, and
well stirred with paddles moved either by hand
or machinery, until the grains are in part sepa-
rated from their external coatings. The mass
is then allowed to stand In the water for a day
or two, until an incipient fermentation takes
place, which decomposes the gluten, etc., and,
it is claimed, improves the flavor of the coffee.
1t is then taken from the vats and spread upon
cement floors, which are q permanent and i'm
portant part OF the arrangements of a coffee
estate, sometimes covering an acre or more of
ground. Here the coffee is frequently stirred,
and in the course of fifteen or twenty days, is
sufficiently dry to be housed. In some cases,
especially among foreign cultivators, found
kilns in use to facilitate the drying. The next
process is to remove and separate the PARTICLES
of hull, ETC., which still adhere to the grain.
This is accomplished by rubbing process.
Various machines are in use for this purpose,
more or less efficient, according to the means
or the intelligence of the operators. Yankee
inve entions have already been introduced, which
reduces the cost of cleansing from II cents to
of a cent per pound. After this, the refuse
and dust are removed by winnowing, and it is
ready for sale. When, however, it reaches the
warehouse of the merchant it is picked over.
grain by grain, and all the imperfect ones are
sorted out.