If it were thought desirable to extend the production of coffee, there are many new quarters, besides the existing countries in which it is largely cultivated, where it could be extensively grown. We may instance Liberia and the western coast of Africa generally, the interior ranges of Natal, the mountain-ranges on the northern coast of Australia, from Moreton Bay to Torres Straits, &c., &c. But the present production is more than equal to the demand; and unless a very largely increased consumption takes place in the European countries, the present plantations (colonial and foreign) are amply sufficient to supply, for many years to come, all the demands that can be made upon their trees, a large proportion of which have yet to come into full bearing. The coffee tree would grow to the height of fifteen or twenty feet if permitted, but it is bad policy to let it grow higher than four or five feet. It comes to maturity in five years, but does not thrive beyond the twenty-fifth, and is useless generally after thirty years. Although the tree affords no profit to the planter for nearly five years; yet after that time, with very little labor bestowed upon it, it yields a large return. Mr. Churchill, Jamaica, found that 1,000 grains of the wood, leaves, and twigs of the coffee tree, yielded 33 grains of ashes, or 3.300 per cent. The ashes consist of potass, lime, alumina, and iron in the state of carbonates, sulphates, muriates, and phosphates, and a small portion of silica. According to Liebig's classification of plants, the coffee tree falls under the description of those noted for their preponderance of lime. Thus the proportions in the coffee tree are-- Lime salts 77 Potass salts 20 Silica 3 --- 100 I shall now proceed to describe the cultivation of the tree and preparation of the berry, as carried on in different countries. _Cultivation of Mocha_--In Arabia Felix, the culture is principally carried on in the kingdom of Yemen, towards the cantons of Aden and Mocha. Although these countries are very hot in the plains, they possess mountains where the air is mild. The coffee is generally grown half way up on their slopes. When cultivated on the lower grounds it is always surrounded by large trees, which shelter it from the torrid sun, and prevent its fruit from withering before their maturity. The harvest is gathered at three periods; the most considerable occurs in May, when the reapers begin by spreading cloths under the trees, then shaking the branches strongly, so as to make the fruit drop, which they collect and expose upon mats to dry. They then pass over the dried berries a heavy roller, to break the envelopes, which are afterwards winnowed away with a fan. The interior bean is again dried before being laid up in store.