e. It must not be taken for granted
that all ground of less elevation is unsuited. Suitable ground is to
be found lower down, but the cultivation on it is more difficult; the
tree gives less fruit, and the plant is less durable. Valleys lying
between high mountains are more especially fit for coffee plantations,
because the soil which is washed down from the heights affords fresh
food continually to the lowlands; the valleys themselves are moist,
since the hills surrounding them attract the rain; and they are shut
out from severe winds by the same protecting enclosure. The soils best
suited to the successful growth of coffee may be classed as follows:--

_Firstly_. Cleared forest lands, especially those in which the black
leafy, or vegetable mould is found to considerable depth. These are
the richest grounds, and will support the coffee plant for many years,
and they are also cultivated with the least trouble.

_Secondly_. Dark brown soils, approaching to black, which, without
having much clay in them, appear to the eye to have a mixture of
coral. The greater the depth of this coral-like stratum, and of the
reddish or deep yellowish soil, the better is the ground for coffee.
This kind of land also has sufficient strength and substance to afford
nourishment for many years to the plant; but it entails more trouble
than the before mentioned soils, because the young plant does not so
speedily strike root into it, and sometimes dies, so that provision
has to be made against failures.

_Thirdly_. Reddish and loose ground, such as is generally found in
the neighbourhood of volcanic lands. This kind is frequently found
well adapted for coffee; it flourishes on such land luxuriantly, but
does not last long, as the ground possesses less strength and
nourishing substance.[6] By digging in different places we become
better acquainted with the nature of the ground, but we may take it as
a rule, that rich old forest land on which many larger trees are
found, and plains covered with heavy underwood, most frequently offer
eligible sites for coffee plantations.

Grounds in which loam is found, and stony soils, are unfit for coffee.
But I do not mean by "stony soils" land on which many stones are
lying, for on that very account it may be most suitable; but I mean
land which shows a pebbly stratum just below the surface, or such as
is of a porous, stony nature. In the choice of situation care must be
taken to select that which is as m