E--The fruit cut horizontally, to show the seeds as they are placed erect, with their flat sides, together. F--One of the seeds taken out, with the membrane or parchment upon it. G--The same with the parchment torn open, to give a view of the seed. H--The seed without the parchment. Lindley and Paxton only enumerate two species: _C. arabica_, native of Yemen, and _C. paniculata_, indigenous to Guiana. Continental botanists, however, describe no less than eight other species: four inhabiting Peru, _C. microcarpa_, _C. umbellata_, _C. acuminata_, and _C. subsessilis_; two indigenous to the West Coast of Africa, _C. laurina_ and _C. racemosa_; and two natives of the East Indies, _C. bengalensis_ and _C. Indica_. Some of these are probably mere varieties. Whatever its origin may have been, there can be no doubt that there are three kinds or species now grown, differing materially from each other. The Arabian or Mocha coffee is characterised by having a small and more brittle leaf, with branches shorter, and more upright than the Jamaica and Ceylon coffee; and by its berry being almost always, or at least very frequently, single seeded, and the seed cylindrical and plump. The Jamaica coffee-tree has a larger and more pliable leaf, longer and more drooping branches, and berries almost always containing two seeds. (_The Ethiopian._) The great difference now existing between the two kinds, may possibly have originated in the change of soil, climate, and season, operating through a series of years; but this difference is so decided, and so strongly marked, that the veriest tyro can in a moment pronounce of either. The East India or Bengal coffee-tree differs much from all others, but is in every respect a veritable coffee. The leaf is smaller, and lighter green, than the foregoing variety; its berry is infinitely smaller, and when ripening, turns black instead of blood-red. Coffee made from it is of excellent flavour, and much liked. Within the tropics, coffee thrives best at an elevation of 1200 to 3000 feet, and rarely grows above 6000 feet. It may be cultivated as far as 36° north latitude, where the mean temperature is about 70°. In the western hemisphere coffee is grown in many of the West India Islands, in Central America, the northern republics of South America, Berbice, Cayenne, and Brazil. In Africa it is grown in Liberia and other parts of Western Africa, at St. Helena, in Egypt, and Mozambique, and a little in Natal. Passing eastward we find it in Arabia, one of the oldest seats of culture, the southern peninsula of India, Ceylon, Bourbon, Java, Célèbes, and other parts of the Eastern Archipelago, Siam, and some of the Pacific Islands.