A Brief Sketch of Miner's Coffee and Spice Mills and Coffee Hulling and Cleaning Establishment

“A Brief Sketch of Miner's Coffee and Spice Mills and Coffee Hulling and Cleaning Establishment” offers a fascinating glimpse into the late 19th-century coffee industry. Authored by W.H. Miner, this book provides a detailed overview of Miner's establishment, complete with insights into the processes of coffee and spice milling, hulling, and cleaning. Beyond its business focus, the book delves into the broader history of coffee, presenting valuable statistics and practical tools such as a telegraphic cipher and coffee shrinkage table. This combination of industrial specifics and general knowledge makes it a unique resource for those interested in the historical, technical, and commercial aspects of the coffee trade.This edition preserves the original's content, offering modern readers a window into the past and a deeper appreciation of the evolution of coffee production and trade.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. Read more