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
When the crops ripen, they must be gathered and cured under all
circumstances of weather; and as it generally happens that this has to
be done during the prevalence of the periodical rains, the difficulties
to be contended with are so much the greater. The extensive nature of
the operations has also to be taken into account in forming an estimate
of the difficulties to be provided for. During the busy season of crop
upwards of 1000 bushels of cherries are daily gathered from some
plantations, yielding an increase of 500 bushels of parchment coffee to
be daily added to that which has already accumulated in the store.
Past experience having shown that coffee was most easily preserved in a
sweet state when spread thinly on the floor, large and commodious
buildings were called into use, notwithstanding the unusually heavy
expense which attended their erection in situations remote from town,
where sufficiently skilful labour was only to be had at the time, and
with great difficulty. On this account inadequate accommodation was
provided on many plantations, and the coffee accumulating to a
considerable depth, no amount of hand-turning could keep it from
contracting a musty smell, its proneness to decomposition increasing
greatly in proportion to the extent of the accumulation.
Some years ago it occurred to Mr. Clerihew that it was possible, by
means of fanners, working on the exhausting principle, so to withdraw
air from an enclosed space as to establish a current of air through
masses of coffee spread on perforated floors forming the top and bottom
of that space. This plan he carried into execution at Rathoongodde
plantation, and it has since been adopted by many planters.
The following is a detailed description of Mr. Clerihew’s invention, a
model of which was shown at the International Exhibition of 1851:
The water-wheel is an overshot one, nine feet in diameter, and is of
much smaller dimensions than any wheel that has hitherto been employed
for pulping. It is, however, sufficient in power to work the fans and
pulpers simultaneously, the excess of its power over that of other
wheels being gained by the diminution of friction consequent on there
being no intervening shafting and gearing. The entire wheel is
constructed of wood, with the exception of the shaft, which is unusually
light, as it has merely to serve as a support to the wheel. By means of
a double band rim-bolted to the arms on each side, motion is given to
the pulpers from the one and to the fans from the other.
The floors of the curing-house are laid with laths 1¼ inch square and 2
inches apart; these are covered with open coir matting; being rather
cheap and durable, this material answers the purpose remarkably well.
The side walls of the curing-house are constructed in the manner of the
country, viz. of wattled work filled in with clay and smoothed over so
as to be air-tight.
Public-domain text, read in full here on John Shaqi.
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