The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1896-10-05

over 100 acres in coffee and OtheT ne
cessary crops. This 100 acres may be
made self-supporting the first year oy
cultivating % or 80 acres OF il in coHee
and other things in connection with
chicken and hog raising, having a veg
etabIe garden, and by all means me-
dunn sized nursery of twenty thou
sand coffee seedlings to be ready for
the balance of the hundred acres.
ESSENTIAL TO SUCCESS.
Nature has not overlooked the pri-
mary necessities for the beginner in
Mexico. The yucca or Mexican starch
plant, is an excellent auxiliary for i'm
mediate use. Half an acre of it will
feed a good sized family and fifty pc
ons besides. The prospective investor
must Danish entirely the idea Of en-
gaging the services of a stranger to
this country who has read somebody's
book on coffee, gone through planta-
tions on railroad cars, or OF late ar
rival from Ceylon, West Indies or LII
IBERIA These men may know very well
about the country from which they
come. but comparatively little Of Mex
leo. Many failures in coffee growing
in Mexico originate from the fact that
the manager did not know the physi-
cal conditions of the place, or the Ian
guage, or how to manage the labor,
and was a novice in the business here.
Furthermore, in this country all coffee
districts are not alike. In some places
it is imperative that the plant should
have shade; the surroundings may be
such that the location cannot be cooled
by any breeze, thereby subjecting the
plant to the strong rays of the sun,
especially where clouds are not con-
slant during the dry season, or even
the greater part of the year. Special
conditions exist in the Isthmus of Te-
hauntepec, inasmuch as the tree can
thrive there in places even lower than
it is found in other sections of the cot.
fee belt. Evenness of temperature is
also a very important factor for the
successful growth of the plant and the
proper maturity of the seed. Where
the thermometer marks temperature
below So degrees +. at any time OF the
year the cultivation of coffee should
not be attempted, especially with the
Java and Myrtle kinds; the Mocha can
stand more cool weather, but not low
er than so degrees. The book styled
Mexican Coffee Culture" prepared
with great care by J. Yorba, an Am
erican, affords much valuable informa-
ton for the proper selection OF the
The labor question, as said by Mr..
Yorba, is one of no little Importance.
The Indians, in the hot sections of the
coffee belt, he says, can not be depend
ed on altogether on account of their in
dependent financial condition; even rs
cents (MeXican) a day is no induce
ment; but in the higher elevations and
in the central plateau plenty of labor
can be had at from So to 80 cents day.
of WOrkmen has also great
deal to do in obtaining their services.
The Mexican peOn must be studied and
understood by his employer as much,
if not more, than his horse. He is nat
urally a docile creature, but must not
be treated harshly. He likes his small
glass of aguardiente after or before
work, and at the same time he has the
utmost contempt for his master should
the latter become intoxicated in his
company. He does not expect any ia
miliarity on the part of his employer,
and his pay must be forthcoming ex-
actly when agreed, both in time and
amount. He may deceive you time and
again with the utmost cOmplacency,
but should his employer disappoint him
once Intentionally or not, in paying
him the expected or agreed sum, he
will leave as soon as paid, without
warming, and not return. AS house SER
wants, l have had no better in the
United States, especially the girls; they
seldom leave the premises, and never
without permission. [ have found them
polite, industrious, active and honest.
FOR MAKING COFFEE.
l send three receipts to show how
coffee is made in Mexico for table use:
First-For making black coffee, roast
pound of coffee until the inside of
the grain is brown, then put small
of butter, same of sugar,
and mix we'll together; then sprinkle
a little brandy over it and cover with
a thick cloth; leave it for about an
hour. then grind. Boil one quart of
water; when boiling, put in coffee and
remove from the fire Immediately.
Let it stand a few hours and strain it
through a flannel bag, and keep it in
a stone jar until required for use; then
heat whatever quantity is required.
Mrs. Ignacio Sepulvida.)
SecOnd-Toast your coffee thorough
ly, but be careful not to let it burn;
then grind it, not too fine; prepare
large, deep pan or dish, which will
stand heat; heat this pretty warm;
put what of coffee grounds will be suf-
ficient for the meal in this pan; pour
hot boiling water over the grounds,
and while they are hot cover up the
pan; let it remain so for about five
minutes; then strain off the liquid
through a coarse cloth and drink.
This is a good plan when you find your
self without a coffee pot.
Third-A simple process of making
coffee is to take French coffee pot
and place your ground coffee in it's
strainer; then pour boiling water over
&c - II,
be sure as to the flavor the strained
fluid must be poured twice over the
coffee. Make coffee only when ready
TO be served. Never burn the coffee in
browning, but it must be medium
Drowned, and covered during the OPP
Grafton; hence moderate heat must be
applied.
THOS. T. CRITTENDEN,
Consul General.
Mexico. July 2, 1896.