98 THE PLANT WORLD. 



by the presence of a small quantity of finer grade. Mixing requires 

 great skill, and when well done results in the attainment of exquisite 

 aromas. The Parisians are expert in this art, sometimes using as many 

 as five kinds in combination. 



Perhaps in no other commodity is deception more practiced than 

 in coffee. Mocha, which is freely dispensed from the shops, is in reality 

 a rarity, and it is stated on good authority never to have been tasted by 

 the majority of coffee drinkers. The coffee of Brazil "mechanically 

 classified goes into the markets of the world, where it is sold, the 

 small, round grains as Mocha, the large, flat grains as Java, and so on, 

 until all the coffee producing countries are represented in the corner 

 groceries of the world by the product of a single Brazilian planta- 

 tion." 



Chicory is one of the commonest adulterants, being sometimes 

 used to the extent of 90 per cent. It is often added knowingly, but is 

 in no way to be recommended, for its continuous use results in drowsi- 

 ness, headache and inertia. "Roasted grains, peas, beans, carrots, pars- 

 nips, mangel wurzel, acorns, mahogany sawdust, spent tan, baked horse 

 and bullock liver, burnt sugar and Venetian red" have all been used to 

 enhance the value of the king of drinks. It is like printing Shakes- 

 peare and Mother Goose on alternate pages. Liver baking is a regular 

 trade, the product being utilized by low-grade coffee shops. Of the 

 many so-called "coffee substitutes" it is not necessary to speak. The 

 proof of the liquor is in the drinking. 



To detect accurately the impurities of coffee, chemical knowledge 

 and microscopic tests are needed; but the housekeeper by very simple 

 means may know whether or not she has a good article. If a little 

 ground coffee placed upon the surface of a glass of water, sinks quickly 

 to the bottom, discoloring the liquid, it is adulterated; or, again, it is 

 impure if it hardens into cakes on being pressed between the fingers, or 

 if the particles become softened when put upon a hard, smooth, moist 

 surface. 



The chief methods of preparing coff'ee, as is well known, are: (1) 

 Infusion, the pouring of boiling water on the grounds; (2) Decoction, 

 the pouring on of cold water and letting it come to a boil; (3) Filtra- 

 tion, the modern fad method of making so-called "Drip coffee". 



La Roque, writing a century ago, describes the Arabians as wrap- 

 ping the coffee-pot in a wet cloth as soon as it is taken from the fire. 

 This "tines the liquor instantly, makes it cream at top, and occasions 



