The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1896-07-14

which had been systematically and
scientifically cultivated by intelligent
managers trained TO their business.
The parchment being subsequently
treated in Colombo. in large mills fitted
up with all the necessary and modern
appliances in the way of machinery.
| plantation Ceylon," therefore, com
manded a high price in the London
markets, from the fact of it's consisting
of a large, bold and well developed
bean, uniform in appearance and well
cured
If the coffee planters i'm these Islands
are desirous of raising the standard of
their coffee to that of Ceylon, and there
is no reason why they should not do so,
but to attain that end the following are
absolutely necessary:
A careful selection of a suitable To-
cality. Thorough and systematic cul-
tivation. The proper handling and cur
ing of the crops
The first item is still unknown guam
tity, so to speak for until results from
the fields in the various districts have
been obtained, it is impossible for any
one to say which location is the most
desirable or the one likely to prove the
most productive. Moreover, IL by no
means follows, because certain loca-
tion produces fine health-looking cof-
fee that the adjoining or adjacent lands
will do likewise
By thorough and systematic cultiva-
tion is not only meant to imply, the
total eradication of all weeds by regular
monthly weddings; but an intelligent
and careful supervision Of all the works
form the clearing to the harvesting OF
IL Al.
of nurseries from carefully selected
seed, good and thorough, clearing, pro-
per sized holes, subsequently filled in.
honestly, with the best surface soil, and
above all planted out with healthy Wig
orous plants or stumps of a suitable
size, with a due regard to their top
roots and in the proper season. In
addition to the above works, there still
remains one of the most important
operations connected with coffee
plantation, which has to be conducted
annually, viz: the handling and prun-
ing of the trees. The latter may be
said to be an art, which can be best
acquired by practical illustrations in
the field from a man who has master
ed the business and is qualified to give
instructions.
There is far more Importance at
tached to this work than some planters
imagine; for on the care and knowl-
edge bestowed on this operation all
their future crops depend, and to
great extent the final success of their
enterprise.
There is one way, and only one, in
which a coffee crop should be harvest
ed, and afterwards treated, in order
to produce the highest grade of mar
ketable coffee; and that is after the
methods practiced in Ceylon, as also
from other countries from whence
good coffee is procured. 1t consists of
pulping, fermenting, washing, drying,
peeling and polishing, and finally clas-
styling or separating into different
grades.
Pulping, as doubtless many of your
readers are aware, is the operation of
removing the pulp or outside skin of
the cherry, and the separation of the
same from the parchment. II can be
successfully accomplished either. by a
single disc, or by one of the largest
size three cylinder genless pulpers,
driven by power, in which case the
work is more expeditiously and salts
factorily executed In either case,
however, it is absolutely essential that
the cherry should be perfectly ripe
when picked, and pulped the same day,
and not allowed to remain over night
as practised by some planters.
1t is also necessary, to produce good
results, that the crops, or breast at
tachment, whichever may be employ
ed, be carefully and properly adjusted
to suit the size of the parchment, and
the state of the cherry at the time,
whether plum, or dry, hard, and want
ing in saccharine matter The pulp
ing must also be effected by the aid of
a constant, though not necessarily a
large stream OF water, in order to re-
move the skins from the cylinder and
convey them to the pulp pit, as also
for the purpose of running the parch-
ment to the cisterns. Last but not
least, a regular and uniform feed of
cherry to the pulper must be main
tanned. In the larger machines this
is automatically performed by an at
tachment known as "Deiseldorf Feed
Hopper" which does the work to per-
lection.
Dry hulling, that is cherries dried
in the sun for number of days till
quite hard, and then run through a
hulling machine, never produces a
grade of coffee equal to the former
process, and requires a large surface
which to obtain perfect drying; ana
moreover lends itself to the abuse OF
a considerable percentage of the ber-
ries being harvested in a green or I'M
mature condition.
The next operation after pulping as
the fermentation Of the parchment.