_Peeling, pulping, and winnowing._--The coffee-peeler, used for separating the bean from the pellicle, was formerly a large wheel revolving in a trough, the disadvantage of which was the flattening more or less of the bean when not thoroughly dry. A new machine has been recently introduced, the invention of Mr. Nelson, C.E., of the Ceylon iron works, by which this evil is obviated; its principle being not weight, but simple friction, of sufficient force to break the parchment at first, and, when continued, to polish the bean free from the husk. A very simple winnowing machine for cleaning the coffee as it comes out of the peeler, is attached. From the winnowing machine it runs into the separating machine, which sorts it into sizes, and equalizes the samples, by which a vast amount of time and manual labour are saved. The same principle is intended to be applied by Mr. Nelson to pulping, which will obviate the injury now inflicted by the grater upon the fresh berry. In spite of the greatest care numbers of the beans in a sample, on close examination, will be found scratched or pecked; and when the closest attention is not paid, or the person superintending the process is devoid of mechanical skill, the injury is proportionate. The ordinary pulping-mill in use, consists of a cylinder of wood or iron, covered with sheet brass or copper, and punctured similarly to a nutmeg grater. This cylinder, technically called the barrel, runs upon a spindle, which turns a brass pick on each side of a frame. Immediately in a line with the centre upon which it turns, and placed vertical to each other, are two pieces of wood, frequently shod with iron of copper, called "the chops," placed about half an inch apart, or sufficient to allow the passage of "parchment" coffee between them. The lower chop is placed so close to the barrel, yet without contact, that all coffee must be stopped by it and thrown outwards. The upper chop is adjusted to that distance only which will permit the cherry coffee to come into contact with the barrel; but will not allow the berries to pass on till they have been denuded of their red epidermis by a gentle squeeze against its rough surface. The far greater portion of the pulps are separated by being carried past the lower chops upon the sharp points of the copper, and thrown out behind, and a few are left with the parchment coffee. As from the different sizes of the berries, and their crowding for precedence as they descend from the hopper above to the gentle embrace of the barrel and upper chop, some pass unpulped, the coffee as it comes from the lower chop is made to fall upon a riddle, which separates the unpulped cherries. These are put back again, and passed through a pulper with the upper chop set closer. The secret of working-appears to be the proper setting of the chops, and many have been the schemes proposed for reducing this to a certainty. Perhaps, after all, few plans are better than the old