Ce _ RUBIACED. 
as a substitute for coffee either by the natives or Europe 
planters. The berries are from 4 to 3 of an inch in diameter 
the sweetish pulp, they are round and flattened in shape, 
glossy on the surface, light-brown in colour and horny in con- 
sistence. The seeds turn dark brown when roasted, throwing 
off the parchment-like testa, and when powdered possess. ! 
aroma resembling that of coffee. The roasted and powdered E: 
seeds were submitted to Brig.-Gen. A. Kenney-Herbert, 
great authority on Indian cookery, and he reported as 
follows—‘‘ The percolated liquor had a remarkably pleasant 
taste, havirig a marked flavour of coffee. Indeed, the only 
difference I could detect was this :—The liquor was not so dark 
in tint as coffee, being more golden brown than dark bro 
and the beverage brewed seemed not quite so strong as wol 
have been produced by a similar quantity of coffee powde 
There can be no doubt of the distinct coffee-like properties 
this powder, and the absence of any twang or conflicting fla 
to mar its pleasant taste. a 
The seeds contain an alkaloid, which can be separated 
same manner as caffeine, an astringent acid, an aromatic 
some fat, one or more sugars, and four per cent. of 
matter. The dried extract obtained by boiling water 
per cent., or something less than that obtained from cultivat 
coffee berries, : ; 
MORINDA CITRIFOLIA, finn | 
Fig.—Rheede Hort. Mal, i., t. 52; Wight Tll., t. 126, 
MORINDA TINCTORI 
Fig.—Bedd. Fl. Sylv., t. 290. | 
Hab. 
and fruit. ee 
Vernacular—A’l, Atchi- (Hind.), A’, Baratondi 
Nagakuda (Mar.), Niina-maram (Tam.), Ach, Achhu ( Bt 
Munja, Pavattari (Tel. ), Maddi (Can.). ; 22 
A, Roxb. 
—Throughout India, wild or cultivated. The leaves 
