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Arabia and the East, the coffee is roasted in shallow pans, over an open 

 fire, and as the beans are sufficiently roasted they are removed. By 

 whatever process the roasting is accomplished, the greatest nicety is 

 required to determine the exact point at which the process must be 

 stopped ; and perhaps a great cause of English coffee being inferior to 

 French is, that the English dealer will not allow more than from _16 to 

 20 per cent, of loss in the roasting — ^a loss which, according to Cadet s 

 experiments, is scarcely sufficient fully to develope the aroma. 



Coffee is made by decoction and infusion ; but its aroma, depending 

 upon the volatile empyreumatic oil generated in the roasting, is rapidly 

 dissipated by boiling, a quantity of mucilagenous matter being extracted, 

 imparting a mawkish flat flavour. This, however, is not the case with 

 infusion ; it is therefore preferable. In the East both methods are 

 employed. Boiling water is poured upon the bruised, not ground, 

 coffee, with a little spice : the whole is then boiled up for a moment, 

 and drunk unstrained, and without milk or sugar. 



The adulteration to which coffee has been subjected is enormous, and 

 amongst the articles detected admixed with coffee, the chief are 

 chicory, roasted com and beans, burnt farina, exhausted coffee grounds, 

 mahogany sawdust, spent tan, acorns, &c. &c. 



Of these, chicory, the roasted root of dchorium intyhns, is chiefly 

 employed, partly from the fact of its addition being generally considered 

 an improvement to the coffee, and partly from there having existed, 

 until lately, no law to prohibit the admixture, leaving it perfectly 

 optional with the dealer how much of this cheap and worthless aiticle 

 he should employ to ''improve " his more valuable coffee. In Holland, 

 and many parts of Germany, where the culture and manufacture of 

 roasted chicory is largely carried on, the peasants frequently substitute 

 it entirely for coffee ; but, by itself, its use is injurious, as it contains a 

 narcotic poison resembling lactncarium. The manufacture of chicory- 

 coffee is carried on to a very large extent, both on the Continent and 

 here, and indeed not long since there was constructed in this town a 

 machine for the moulding of chicory into the exact shape of coffee beans ; 

 but it is now disused. 



In this country chicory is seldom substituted wholly for coffee, but 

 variously mixed, either to suit the requirements of the consumer, or the 

 fraudulent propensities of the dealer. Mixed in certain proportions 

 with coffee, it is considered a decided improvement, and few persons 

 ignoi-ant of its presence would give a preference to the pure coffee. 

 The quantity of chicory required to produce this result must, however, 

 be regulated by the quality of the coffee. 



The presence of chicory may in general be detected by sprinkling 



