Leaving Hoolicul, we again descended into the ravine of Karteri, where the river passes close under the steep face of the hills on which the station of Coonoor stands, and on the slopes of the opposite mountains there are several coffee estates. Mr. Dawson, a son of the landlord of the hotel at Ootacamund, has 100 acres planted; but the most extensive estate, on the steep slopes overlooking the ghaut leading down into the Coimbatore plains, belongs to Mr. Stanes. He has 200 acres planted with 250,000 trees, up the precipitous sides of the mountain, facing east, and protected from the excessive rains of the S.W. monsoon. The elevation above the sea is upwards of 4800 feet. On the summits of the mountains above this estate Mr. Stanes has induced the Todars to form two cattle crawls, whence manure is washed down to his plantation. The trees are planted in rows, 6 to 8 feet apart, and regularly topped and pruned, so as to admit the sun to ripen the fruit on every branch. They are from 4 to 6 feet high, and planted in holes 20 inches deep by 18; the young plants being brought from a nursery, where seedlings are raised. The trees are generally in full bearing in the third year. After the berries are picked, and brought in baskets to the _godown_ or warehouse, the pulp or fleshy part has to be removed. The berries are placed in heaps in a loft, above the _pulper_, looking bright and red like ripe cherries. They are then sent down a shoot, into which a stream of water is conducted, and are thus washed into the pulper. On Mr. Stanes's estate this machine is worked by a water-wheel, but generally it is turned by hand and a fly-wheel. The pulper is a roller covered with a sheet of copper, made rough like a nutmeg-grater. The berries fall on it as it goes round, but there is only room for the seed to pass, so that the pulp is squeezed off, and carried away by a stream thrown off by the water-wheel, while the naked coffee drops on the other side. The seeds are still covered with glutinous matter, to remove which they are well washed in a cistern, the inferior ones floating, while the good ones sink. The coffee-seeds are then laid out on the _barbecus_, square platforms of brick plastered with _chunam_, with sides a foot high; where they dry in the sun for about three days, and are afterwards stored in the godowns.