sed the tax to 200 reis
per bag to run for 3 years. In spite of this, the probability is that
another short crop and a continued low rate of exchange will keep the
Brazil contribution in 1922 down to about $180,000 net. By November,
1921, a total of $671,000 was expended on advertising. Of this, $551,000
was contributed by the planters of Sao Paulo, and $120,000 by the coffee
trade of the United States.

[347] About this time, the country was flooded with paper money, worth
about 1 to 75, forcing the price of commodities to unheard-of heights,
shoes for instance, being sold at L20 per pair.

[348] Much of the information that follows is from an article by M.E.
Goetzinger in the _Percolator_, February, 1921.

[349] What follows on "Trade Brooms and Panics" is from an article
prepared, under the author's direction, by C.K. Trafton, and published
in _The Tea and Coffee Trade Journal_, Nov., 1920 (vol. xxxix: no. 5: p.
563).

[350] Kauhee (or _kahve_) is the Turkish for coffee.

[351] Copyright, 1913. Used by special permission of the publishers, the
Bobbs-Merrill Co., Indianapolis, Ind.

[352] Copyright, 1916, by Henry Holt & Co., New York. Reprinted by
permission.

[353] Chatfield-Taylor, II. C. _Goldoni._ New York, 1916 (p. 607).

[354] Copyright, 1903, by G.P. Putnam's Sons, New York. Used by courtesy
of the author and the publisher.

[355] Copyright, 1893, by Harper Bros., and 1921, by John Kendrick
Bangs. Reprinted by permission.

[356] _Beverages Past and Present_, New York, copyright 1908. By
courtesy of G.P. Putnam's, Sons, Publishers.

[357] _The Pot and Kettle_, Boston, 1920 (vol. iii: no. 2).

[358] See Chapter XXXIII.

[359] See chapter X.

[360] See chapter X.

[361] _Proceedings: Second Series_, 1899 (vol. xvii: no. 2; p. 390).

[362] A mechanical contrivance that took the place of a boy.

[363] Jardin, Edelestan. _Le Cafeier et Le Cafe_, Paris, 1895 (p. 290).

[364] In his patent specification, Mr. Carter said on this point: "Small
holes should be made through the roaster in sufficient number to allow
of the escape of the vapors and volatile matters which escape from the
coffee while undergoing the process of being roasted."

[365] _Tea and Coffee Trade Jour._, 1912 (vol. xxiii: no. 6: p. 592).

[366] _Encyclopedia Britannica_, 11th Ed. (vol. 11: p. 285).

[367] London; 1888 (vol. 1: pp. 222, 224).

[368] de Sacy. Baron Antoine Isaac Silvestre. _Chrestomathie Arabe._
Paris, 1806,