These Seeds Are Taken Out Of The Pulp, But Yet Retaining A Part Of It Adherent To Them.

When the seed has germinated it is sown, and it produces plants capable of bearing the heat of the sun better than those which spring up in the shade in coffee-plantations.

In this country five thousand three hundred coffee-trees are generally planted in a fanega of ground, amounting to five thousand four hundred and seventy-six square toises. This land, if it be capable of artificial irrigation, costs five hundred piastres in the northern part of the province. The coffee-tree flowers only in the second year, and its flowering lasts only twenty-four hours. At this time the shrub has a charming appearance; and, when seen from afar, it appears covered with snow. The produce of the third year becomes very abundant. In plantations well weeded and watered, and recently cultivated, trees will bear sixteen, eighteen, and even twenty pounds of coffee. In general, however, more than a pound and a half or two pounds cannot be expected from each plant; and even this is superior to the mean produce of the West India Islands. The coffee trees suffer much from rain at the time of flowering, as well as from the want of water for artificial irrigation, and also from a parasitic plant, a new species of loranthus, which clings to the branches. When, in plantations of eighty or a hundred thousand shrubs, we consider the immense quantity of organic matter contained in the pulpy berry of the coffee-tree, we may be astonished that no attempts have been made to extract a spirituous liquor from them.* (* The berries heaped together produce a vinous fermentation, during which a very pleasant alcoholic smell is emitted. Placing, at Caracas, the ripe fruit of the coffee-tree under an inverted jar, quite filled with water, and exposed to the rays of the sun, I remarked that no extrication of gas took place in the first twenty-four hours. After thirty-six hours the berries became brown, and yielded gas. A thermometer, enclosed in the jar in contact with the fruit, kept at night 4 or 5 degrees higher than the external air. In the space of eighty-seven hours, sixty berries, under various jars, yielded me from thirty-eight to forty cubic inches of a gas, which underwent no sensible diminution with nitrous gas. Though a great quantity of carbonic acid had been absorbed by the water as it was produced, I still found 0.78 in the forty inches. The remainder, or 0.22, was nitrogen. The carbonic acid had not been formed by the absorption of the atmospheric oxygen. That which is evolved from the berries of the coffee-tree slightly moistened, and placed in a phial with a glass stopple filled with air, contains alcohol in suspension; like the foul air which is formed in our cellars during the fermentation of must. On agitating the gas in contact with water, the latter acquires a decidedly alcoholic flavour.

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