124 ENGLISH BOTANY. 



similar to that employed for the torrefaction of coffee ; after which they are powdered, 

 the powder itself being frequently adulterated. In specimens of chicory-powder 

 examined by the above-named gentlemen, adulterations were discovered of various 

 kinds — carrots, parsnips, beans, mangel-wurzel, a Turkish plant known as coffina, roasted 

 corn, biscuit-powder, burnt sugar, and red earth, were all detected by the aid of the 

 microscope and chemical tests. Chicory is possessed of active medicinal properties, in 

 consequence of which it has long been included in the Materia Medica. Its properties 

 so closely resemble those of the dandelion, that we quote the following observations of 

 Dr. Pereira on the latter plant : — " Its obvious effects are those of a stomachic and 

 tonic. In large doses it acts as a mild aperient. Its diuretic action is less obvious and 

 constant. In various chronic diseases its continued use is attended with alterative and 

 resolvent effects ; but where the digestive organs are "weak and readily disordered, 

 taraxacum is very apt to occasion dyspepsia, flatulence, pain, and diarrhoea." These 

 remarks, of course, apply to the recent root ; and, in order to ascertain the effects of 

 roasted chicory on the human system, Dr. Letheby and Dr. Hassall undertook to expe- 

 riment. Three persons partook of a chicory breakfast : the infusion was dark-coloured, 

 thick, destitute of the agreeable and refreshing aroma so charactei'istic of coffee, and 

 was of a bitter taste. Each individual experienced for some time after drinking the 

 infusion a sensation of heaviness, drowsiness, a feeling of weight at the stomach, and 

 great indisposition to exertion ; in two headache set in, and in the third diarrhoea came 

 on. In repeated trials of the chicory nearly the same symptoms appeared ; and it would 

 appear, from these experiments, that at least some doubt is attached to the assertion 

 of the " wholesome " properties of chicory as an article of diet. With regard to the 

 economy and advantage of the admixture of chicory with coffee, we entirely disagree 

 with those who advocate it. At one time the grocer was permitted to sell this mix- 

 ture without incurring the risk of law or penalty of any kind. This substitution of 

 chicory for coffee occasioned a loss to the revenue of £3,000 a year, besides its mis- 

 chievous effect in adulterating and debasing a popular beverage when used in such 

 large and undue proportions for admixture, and sold at the price of coffee. This 

 state of things had to be remedied, and the grocers were compelled either to sell their 

 chicory in a separate packet, or, if mixing it with the coffee, to say so on a label outside 

 each packet. We find that competent writers on the subject state that there is good 

 reason to believe that chicory, from its narcotic character, exerts an injurious effect on 

 the nervous system ; and the celebrated German oculist Professor Beer, of Vienna, 

 enumerates chicory-coffee as among the causes of amaurotic blindness. In order to show 

 the great advantage of purchasing coffee whole, and grinding it as required, we quote 

 from a little work, published by Mr. P. L. Simmonds, entitled " Coffee as it is, and as 

 it ought to be : " — " In various parts of the metropolis, but more especially in the east, 

 are to be found liver- bakers. These men take the livers of oxen and horses, bake them 

 and grind them into powder, which they sell to the low-priced coffee-house keepers at 

 from fourpence to sixpence per pound, horses' liver coffee bearing the highest price. 

 It may be known by allowing the coffee to stand until cold, when a thick pellicle or 

 skin will be found on the top. It goes further than coffee, and is generally mixed 

 with chicory and other vegetable imitations of coffee. Dissolved in water, and set 

 aside for a few days, it became extremely offensive and corrupt, showing that it consisted 

 of some imperfectly charred animal matter." 



In some parts of Belgium the roots of Chicory are boiled and eaten like parsnips. 



Chicory was known to the Romans, and Horace notices it under the name of 

 Cicorea : it was undoubtedly eaten by them as a salad or pot-herb. Gerarde informs 



