ABOUT _October_ these Trees have done blowing, and then the Green Fruit appear, which hang on them till the _July_ following before they are ripe; they resemble at that time the Berries of the _Lauro-Cerasus_, or _Bay-Cherry_, and are much of the same Shape and Colour (_i.e._ of a dark Red) but instead of a single Stone, these have two Kernels, which split in the middle like the _Bay-berries_ of the _Shops_. THE _Fruit_ being come to its Perfection, is gathered and prepared either for making Drink, or for propagating other Plants. For the first of these Uses they are spread on Mats, in the open Sun, to dry and harden, which requires some time to accomplish; they are afterwards rolled to and fro in rough Baskets to get off the Husks, and then tost in an airy Place to clean them. Being thus ordered, they are ready for the Roaster, who fits them for our Use. MONSIEUR _BERNIER_ tells us, that in the roasting of the Berries chiefly depends the Goodness of the Liquor; and affirms, that at _Grand Cairo_, (where there were above a thousand _Coffee-Houses_) there was but two Persons who rightly understood that Art. I HAVE taken some pains to experience the best Method of roasting it, and find none so good as by an Iron Vessel made to turn on a Spit, and it may be roasted before a clear Fire, or over a Charcoal Fire: and here every Berry has an equal share of Heat; and I like it roasted in a middle way, not overburnt. I would recommend therefore the roasting of it to every particular Family in _England_, they being then most secure from having any damaged Berries, or any Art used to increase the Weight, which is very injurious to the Drinkers of Coffee. Most Persons of Distinction in _Holland_ roast their own Berries. MONSIEUR _DU FOUR_, a Merchant of _Lyons_, in his Treatise of this Liquor, recommends to us, that the Decoction be prepared in _Earthen_ or _Stone_ Vessels, as preferable to those of _Tin_, _Copper_, or any other Metal; which (says he) take from it much of its Flavour and Goodness. And an ingenious Friend of mine observes, that Boiling of it evaporates too much the fine Spirits; for which reason he advises us to pour boiling Water upon the Powder, and let it stand to infuse four or five Minutes before the Fire: and this Method, in my Judgment, much exceeds the common way of preparing it.