It has already been mentioned that the only entrance of air into the air-chamber beneath the ground-floor is by the opening in which the stove is placed, consequently, when this opening is closed by a damper, it is obvious that the whole power of the fans is exerted on the mass of coffee which is being cured on the upper floor, and that the division of this power may be regulated at will by more or less obstructing the entrance of air to the air-chamber by the damper. The upper floor is not supposed to be an air-tight apartment, but as the chief entrance of air is by the two doors in the end, its influx may be so far obstructed by closing them as to throw the greater part of the power of the fans on the coffee which is on the ground-floor, when this is required. Again, since it is obvious that, in wet weather, when the atmosphere is fully saturated with moisture proportionate to its temperature, it becomes a desideratum to introduce a portion of the artificially heated air into the vacant space which is over the coffee in the upper floor, so that the air which passes down through that coffee may have an absorbing tendency; this is accomplished by shutting the doors of the upper floor and throwing open the top-covering of the fan. By this means one-half of the air which is drawn from the stove is thrown in above the coffee in the upper floor, whilst the other half is discharged altogether. This infusion of heated air would on many occasions be attended with benefit, but the advantage will naturally depend on the comparative state of dryness of the coffee on the two floors. In having recourse to these practical modifications some little judgment and observation are of more service than precept. It will be found, for instance, that if the coffee in the upper floor approaches the dry stage, it is better in wet weather to shut the doors of that floor as well as the tops of the fans, so that only a small flittering of air sufficient to ward off the first stages of decomposition may pass through that coffee, whilst the wet coffee below has the full benefit of a more rapid circulation of absorbent air. Attention may now be directed to the practical results which these arrangements have afforded in the curing of coffee.