Passing on to the floor where the measuring was in progress, I saw immense heaps of ripe, cherry-looking fruit, waiting to be passed below to the pulpers. All this enormous pile must be disposed of before the morning, or it will not be fit for operating on, and might be damaged. I saw quantities of it already gliding downward, through little openings in the floor, under which I could hear the noise of some machinery in rapid motion, but giving out sounds like sausage-machines in full "chop." Following my guide, I descended a ladder, between some ugly-looking wheels and shafting, and landed safely on the floor of the pulping-room. "Pulping" is the operation of removing the outer husk, or "cherry," which incloses the parchment-looking husk containing the pair of coffee beans. This is performed by a machine called a "pulper." It is a stout wooden or iron frame, supporting a fly-wheel and barrel of wood, covered with sheet copper, perforated coarsely outward, very like a huge nutmeg-grater. This barrel is made to revolve rapidly, nearly in contact with two chocks of wood. The coffee in the cherry being fed on to this by a hopper, is forced between the perforated barrel and the chocks; the projecting copper points tear off the soft cherry, while the coffee beans, in their parchment case, fall through the chocks into a large box. These pulpers (four in number) were worked by a water-wheel of great power, and turned out in six hours as much coffee as was gathered by three hundred men during the whole day. From the pulper-box the parchment coffee is shoveled to the "cisterns"--enormous square wooden vats. In these the new coffee is placed, just covered with water, in which state it is left for periods varying from twelve to eighteen hours, according to the judgment of the manager. The object of this soaking is to produce a slight fermentation of the mucilaginous matter adhering to "the parchment," in order to facilitate its removal, as otherwise it would harden the skin, and render the coffee very difficult to peel or clean. When I inspected the works on Soolookande, several cisterns of fermented coffee were being turned out, to admit other parcels from the pulper, and also to enable the soaked coffee to be washed. Coolies were busily employed shoveling the berries from one cistern to another; others were letting on clean water. Some were busy stirring the contents of the cisterns briskly about; while some, again, were letting off the foul water; and a few were engaged in raking the thoroughly-washed coffee from the washing platforms to the barbecues.