Coffee and chicory : $b Their culture, chemical composition, preparation for market, and consumption, with simple tests for detecting adulteration, and practical hints for the producer and consumer — John Shaqi
Coffee and chicory : $b Their culture, chemical composition, preparation for market, and consumption, with simple tests for detecting adulteration, and practical hints for the producer and consumerSimmonds, P. L. (Peter Lund)
Science
Coffee and chicory : $b Their culture, chemical composition, preparation for market, and consumption, with simple tests for detecting adulteration, and practical hints for the producer and consumer
Simmonds, P. L. (Peter Lund)
Chicory; Coffee; Food adulteration and inspection
grown to two or three feet in height, the upper shoot and branches take
a paler colour to that of the healthy plant, which is of very dark
green, the leaves also become small and elongated, and occasionally
somewhat mottled with a yellow tinge. Such plants will frequently spring
into flower and fruit prematurely, which generally turns out “boll,” or
empty in husk, and as prematurely dies away. This remark is not uncalled
for, as it requires extreme vigilance to prevent the labourers
carelessly doubling up the tap as they place the plant in the earth. The
hole should be well filled up and the earth trodden in round the plant,
which should never be buried below the crown of the root.
Nurseries of plants are variously made; much contention has existed on
the merits of shade and no shade. Shade is not required, and the plants
are best without it; yet it happens most nurseries are in some respects
subject to shade, as they have to be formed frequently before any
portion of the land is opened, and should be protected by a belt of
forest from the fire of the clearing; the jungle being cleared off and
carried to the sides of the ground selected. The soil is dug with hoes
and picks about two spits deep, and the roots of the jungle carefully
taken up, as these would afterwards break the rootlets of the plants
when taken up for transplanting. The ground being laid out in beds, is
sometimes sown broadcast with coffee-seed, which only requires to be
most lightly covered with a little sifted mould, or the seeds are
pressed in, in rows, with the finger. Sometimes small seedlings, with
two leaves and the seed leaves, are brought from another nursery, or
from beneath the coffee-bushes of a plantation or native garden, and
lined out into beds about six inches apart; these make by far the best
and hardiest plants for planting out into the fields.
We must not omit to notice the necessity for carefully replacing, with
as little delay as possible, all failures in the planting. The longer
this is delayed the more difficult does it become to do it well; and
when neglected, besides making the fields appear irregular and
unsightly, the gaps left become weed beds, and so much of the bearing
space of the acre being lost, the crop is affected in proportion.
When stumps are planted, a number of buds or suckers make their
appearance on the root; one of these only should be left, and the others
carefully rubbed off with the finger, as often as the weeding party goes
over the field.
The sprout from the bud which is left grows up and becomes the stem of a
tree, and throws out its laterals somewhat higher than the tree grown
from a nursery plant. The stump generally produces its first crop a
little out of season; for planting up failures stumps give the least
trouble.
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