OTHER SOURCES.--The cultivation of coffee is making rapid progress in the Sandwich Islands. There are now considerably more than half a million trees in bearing on the island, producing upwards of 2,000,000 lbs. annually--the largest proportion of which is shipped to California. Queensland and the northern districts of Australia could raise large quantities of coffee. It is much less laborious than cotton, more fitted for women and children, and, being adapted to the mountain ranges of tropical climates, of course more healthy and invigorating than the sultry plains. The range of mountains varying from twenty-five to thirty miles from the northern coast of Australia, towards Torres Straits, would be admirably suited to the culture. SECTION XVI. COFFEE AS A BEVERAGE. It is remarkable that, much as coffee is used in this country, the proper mode of preparing it as a beverage should be so little understood. Perhaps it is that most people consider coffee-making as too easy a process to need any pains at all; and for this reason the coffee served at nine breakfast-tables out of ten, throughout the kingdom, is a miserable muddy infusion, which people seem to drink only because, as washerwomen say, it is “wet and warm.” The right way of making coffee is not less easy than the wrong one; there is no mystery about it. All that is required is the observance of a few simple rules: 1. The nature of coffee is such that it parts very easily with its aromatic, stimulating, and other properties; a small quantity of water will draw out all the goodness quite as effectually as a large quantity, and it will do this if the coffee-berries be only bruised or very coarsely ground. It is a grave mistake to suppose that coffee should be ground to a fine powder; extreme fineness is the great cause of “thick coffee” as prepared for breakfast. In Eastern countries, where people know what good coffee means, they always bruise the berries in a mortar. In fact, the goodness of coffee depends more on the roasting and the method of preparing afterwards, than on the quality of the berry, or any other particular. 2. Buy your coffee ready roasted, but not ground; that is, buy coffee-berries, and always choose such as are fresh roasted, in preference to stale. Observe, also, whether your grocer keeps the article properly shut up in tin canisters, or lets it lie about in open tubs or trays. 3. If possible, buy a coffee-mill, one that will grind very coarsely. The price varies from 2s. 6d. to 5s. This article is so essential to a good cup of coffee, that no one who can afford the outlay should hesitate to buy one. Those who have a pestle and mortar may try the method of bruising; but whether a mill or a mortar, no more should be ground or crushed than is wanted for use at the time.