In an hour or so after, the coffee may be removed to the barbacues for curing; it is there spread out thinly and exposed to the sun, which, if shining strong, will in eight or nine hours absorb all the water, and the coffee be fit for housing that day. I say fit for housing, because I have repeatedly seen coffee washed out early in the morning and put up the same evening. I cannot say I approve of the system, though in fine weather it has been attended with success. From the time the coffee is first exposed to the sun till the silver skin starts, is the stage, in my opinion, during which the produce suffers most injury. In the first instance, it should be kept constantly turned, in order to get the water absorbed as early as possible; and after it has been housed, the greatest precaution should be taken to prevent its heating: and it is for this reason that I disapprove of early housing, for if wet weather should intervene, and the coffee cannot be turned out, it is sure to get heated. From this neglect I have seen a perfect steam issuing from the house in the morning when the doors have been opened; and I have known, as a natural consequence, the adhesion of the silver skin to the berry so firm, that it could not be removed by a sharp penknife without slicing the berry. In a succession of wet weather the produce has remained on the barbacues for several weeks, without the slightest advance in curing; and, unless it be frequently turned while in this wet state, it is sure to germinate; the berries first swell, then a thin white spire issues from the seam, and on opening the berry the young leaves will be actually seen formed inside, so rapid is the course of vegetation. I am of opinion that coffee should not be housed till the silver skin begins to start, when no danger can ensue; for if a few wet days should intervene, by turning the coffee over in the house, and allowing a current of air to pass through it, it will keep for weeks. It is at this stage that the parchment skin begins to show itself, for at first it adheres to the inner kernel, but the heat of the sun starts it from its hold and it separates; thus, on shaking a handful of the produce it will be heard to rattle, a sure indication that the silver skin has risen from the bean, without even threshing it to ascertain the fact. The bean is perfectly white till the silver skin starts; it then begins gradually to assume the dark, or what is called the half-cured appearance. A good day's strong sun will then half cure it, and by subsequent exposure the produce takes another stage, and gradually loses the half-cured, and assumes a blue colour; and when the produce is properly cured and fit for the mill, not the slightest dark spot will be perceptible in the bean, but it will exhibit a horny blue colour.