For the proper application of the dolomite to land as manure, it should be freely burnt in a kiln, with a good quantity of wood, the ashes of which should be afterwards mixed with the burnt lime, and the whole exposed for several days to the action of the air, sheltered of course from the weather. The mixture should be applied just before the setting in of the monsoon rains: if the land be tolerably level, the lime may be scattered broadcast on the surface, though not quite near the plants. When the estate to be manured is steep, then the substance to be applied should be placed in ridges cut crossways to the descent of the slopes.
About one cwt. to the acre would be ample for most lands; some may, however, require more. The contents of the husk pits might advantageously be mixed up with the burnt lime, when a sufficiency of it has been saved.
A planter in Ambagamoe states that he has tried the following remedy for that destructive scourge, the coffee-bug, with great success.
He applies saltpetre in a finely-powdered state, dusted over the tree when wet with rain or dew. The operation is inexpensive, as a very small quantity suffices, one cwt. being sufficient for nine or ten acres. It can be applied through a bamboo-joint covered with a perforated top, or any equally simple contrivance.
Messrs. Worms' are reported to have found coco-nut oil an effectual remedy.
To sum up the question of manures:—
Poonac, the marc or cake, after the coco-nut oil is expressed, is represented to be a stimulating manure; but is not durable. Lime is an useful application, especially to stiff soils, as the coffee tree contains 60 parts of lime. Bone-dust is an excellent fertiliser, but in Ceylon it is found that it cannot be applied at a less expense than £5 per acre. Cattle manure is the cheapest and most available. Guano does not seem suitable.
Peeling, pulping, and winnowing.—The coffee-peeler, used for separating the bean from the pellicle, was formerly a large wheel revolving in a trough, the disadvantage of which was the flattening more or less of the bean when not thoroughly dry. A new machine has been recently introduced, the invention of Mr. Nelson, C.E., of the Ceylon iron works, by which this evil is obviated; its principle being not weight, but simple friction, of sufficient force to break the parchment at first, and, when continued, to polish the bean free from the husk. A very simple winnowing machine for cleaning the coffee as it comes out of the peeler, is attached. From the winnowing machine it runs into the separating machine, which sorts it into sizes, and equalizes the samples, by which a vast amount of time and manual labour are saved. The same principle is intended to be applied by Mr. Nelson to pulping, which will obviate the injury now inflicted by the grater upon the fresh berry. In spite of the greatest care numbers of the beans in a sample, on close examination, will be found scratched or pecked; and when the closest attention is not paid, or the person superintending the process is devoid of mechanical skill, the injury is proportionate.
The ordinary pulping-mill in use, consists of a cylinder of wood or iron, covered with sheet brass or copper, and punctured similarly to a nutmeg grater. This cylinder, technically called the barrel, runs upon a spindle, which turns a brass pick on each side of a frame. Immediately in a line with the centre upon which it turns, and placed vertical to each other, are two pieces of wood, frequently shod with iron of copper, called "the chops," placed about half an inch apart, or sufficient to allow the passage of "parchment" coffee between them. The lower chop is placed so close to the barrel, yet without contact, that all coffee must be stopped by it and thrown outwards. The upper chop is adjusted to that distance only which will permit the cherry coffee to come into contact with the barrel; but will not allow the berries to pass on till they have been denuded of their red epidermis by a gentle squeeze against its rough surface. The far greater portion of the pulps are separated by being carried past the lower chops upon the sharp points of the copper, and thrown out behind, and a few are left with the parchment coffee. As from the different sizes of the berries, and their crowding for precedence as they descend from the hopper above to the gentle embrace of the barrel and upper chop, some pass unpulped, the coffee as it comes from the lower chop is made to fall upon a riddle, which separates the unpulped cherries. These are put back again, and passed through a pulper with the upper chop set closer. The secret of working-appears to be the proper setting of the chops, and many have been the schemes proposed for reducing this to a certainty. Perhaps, after all, few plans are better than the old wedges, by tightening or loosening of which the chop is kept in the required position. Within the last few years, the machine has been considerably improved by being formed entirely of iron, cog-wheels being substituted in the place of straps and drums to move the riddle, and the riddle itself is now formed of two sieves, by which the chance of unpulped berries reaching the parchment is lessened. On some estates, water-wheels have been put up to drive several pulpers at one time, which otherwise would require from two to four men each to work them, but from the costly buildings and appurtenances which such machinery renders necessary, they are rare.
Although the operation of pulping is so simple, it is one which requires the machine to be set in such a way that the greatest quantity of work may be done, or, in other words, the smallest quantity of unpulped berries be allowed to pass through. On the other hand, the berries must not be subjected to injury from the barrel; for if the parchment skin is pricked through, the berry will appear, when cured, with an unsightly brown mark upon it. Several new coverings for barrels, instead of punctured copper, have been tried; among others, coir-cloth and wire net, but the old material is not as yet superseded. After pulping, the coffee in parchment is received into cisterns, in which it is, by washing, deprived of the mucilaginous matter that still adheres to it. Without this most necessary operation, the mucilage would ferment and expose the berry to injury, from its highly corrosive qualities.