Hunting a home in Brazil

by James McFadden Gaston

The different qualities of wood enumerated in the last paragraph have been used in connection with the magnificent dwelling of our host, which has just been completed in the most elaborate style.

A team of fourteen oxen was seen here, attached to a strong high-wheeled cart, beneath which a huge log was suspended at one end and dragged upon the other end in the manner adopted in the States. These carts have the wheels fixed firmly upon the ends of the axles, so that all revolve together, and this plan is generally observed in all the vehicles for the use of oxen even when there are four wheels. The junction of the axle with the other portions of the wagon or cart is not usually lubricated so as to prevent the creaking noise from friction in the revolution of the wheels, and consequently progressing is attended with a sound that may be heard at the distance usually of half a mile, or even farther, in some instances. This harsh and shrill sound is thought to have a very important effect upon the performance of the oxen that have become accustomed to it, and unless it is heard they manifest an unwillingness to go forward with the load. Hence it is that these carts are rarely greased, and the drivers consider the music as a necessary accompaniment to their carts.

At one time the municipal authorities of the city of São Paulo decreed that those carts which entered the capital should be so lubricated as to obviate this noise, declaring that it was a nuisance to the city. But the consequence was that the carts did not come in to bring the wood for fuel or to perform any other service, the owners insisting that the oxen would not work without this old familiar sound, and the edict was repealed.

Immediately in front of the residence, and not more than one hundred yards distant, is the machinery of the saw-mill, grist-mill, and coffee-mill, all moved by water-power, brought by a race from a dam some four or five hundred yards off.

Upon this stream there are seven distinct falls, and this has fixed the name of the place, and of its proprietor, as “Settequéda,” the Portuguese word for seven falls. This gentleman is known far and near by this name, and it is the ordinary title given him by his friends in social intercourse.

As the apparatus here embodies all the most recent improvements for treating the coffee, it will be described with some minuteness. It is what is styled a “despolpidor,” and receives the coffee directly from the tree, without any preliminary process of drying, and even while the berries are yet red, previous to their becoming black. This saves much trouble which attends other processes, and enables the coffee-grower to gather his crops earlier than when it is required to dry upon the tree, or to be dried after gathering, prior to cleaning.

The coffee brought directly from the trees is placed first in a receptacle built with brick and cement, containing water; which not only washes the berries, but floats them forward with a current that runs from this tank by a small trough to another receiver, which constitutes the despolpidor.

In this there is a revolving cylinder of brass or copper, which has the surface roughened like a blacksmith’s rasp; and as the coffee passes into the cavity where this revolves, it comes in contact with this rough exterior surface, and the outside hull of the berry is detached, and the investing membrane of each separate grain is more or less torn, but not entirely separated. This being accomplished, the hulls drop out at a waste-way, and the grains are carried below with the water into a large reservoir. Here there are arms or sweeps of wood revolving upon a central shaft, and constantly stirring and agitating the coffee in the water, as it passes with the current to the most dependent portion. There it is subjected to a percolating process of washing by the passage of the water through it, and out below through a perforated plate. From this it is dipped up by a system of cups or buckets, such as is used for elevating flour in our bolting apparatus, and is deposited in a large cemented reservoir, from which any remaining water is drained off through perforations in the bottom. The coffee is now taken out to be subjected to the drying process for the first and only time.

The yard for drying the coffee, called “tereiro,” is a neatly paved, level space, with a number of divisions for receiving the coffee in the different stages of drying. This being laid with glazed tile, and entirely free from dust or other impurity, that can affect the clean grains of coffee, the drying is accomplished in the most satisfactory manner.

As a portion of the investment of each grain remains attached to it after it is completely dry, the process of fanning has still to be resorted to; and in this unique establishment two fans are connected, so as to receive the coffee one from the other; and the last so arranged with a sieve of graduated openings, that the large, fine grains of coffee are separated from the smaller and imperfect grains. All being now entirely clean and assorted, it is ready for sacking.