have now from Turkey,” still there can be no doubt that long keeping will most materially improve the quality of even the worst sorts. Unfortunately, the difference of price between inferior and superior coffee is not sufficiently great to cover so many years’ interest on the capital invested. It is for the same reason that planters, though they are perfectly aware that trees growing on a light soil, and in dry and elevated spots, produce smaller berries of very superior flavour to those grown in rich, flat, and moist soils, yet prefer cultivating the latter, simply because the production is double that of the better sort. Those who wish to improve the quality of their coffees by keeping, must bear in mind that perfect dryness of the loft or warehouse, moderate warmth, and gentle ventilation are the indispensable conditions of success; a strong draught of air is more particularly to be guarded against, as it tends to bleach the berries. Great care must be taken, also, to keep all strong-flavoured wares, such as pepper, pimento, ginger, cod-fish, herrings, rum, &c., as far as possible from the coffee, which has a powerful attraction for these scents, and gets thoroughly impregnated with them, to the great deterioration, of course, of its quality. This remark applies more particularly to the shipping of coffee from Jamaica and the other West India Islands. Want of proper ventilation in the holds in which a cargo of coffee is stowed on board ship, is equally injurious to the quality of the article. Coffee which has suffered damage by sea-water, or has been spoiled by the close vicinity of strong-scented wares, may, to some extent, be reclaimed by “rouncing” or putting it in a tub, pouring boiling water over it, stirring for a few minutes, then pouring the water off, repeating the same operation a second, or even a third time, if necessary, and most carefully drying the washed berries. SECTION V. CHEMICAL ANALYSIS. Coffee has been analysed by several chemists, and though the results obtained differ in some slight degree, yet it seems pretty clear that the principal constituents to which its hygienic and medicinal properties are due are caffeine, a peculiar volatile oil generated in the roasting, and a kind of tannic acid.