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times be distinguished from coffee with the greatest ease. by the size 

 and ready separation of the cells, as well as by the presence of bundles 

 of cells of a dotted or interrupted spiral kind. The substance so ge- 

 nerally employed to deepen the colour of coffee Dr. Hassall found to 

 consist, in those instances in which he had examined it, of burnt 

 sugar, and he referred to the fact that the rich brown hue of coffee is 

 not peculiar to a decoction of that berry, but that almost all vegetable 

 substances when charred yield a somewhat similar colour. The au- 

 thor then proceeded to detail the results of the thirty-four examina- 

 tions of coffee, of all prices ; from these it appeared that the whole of 

 the coffee, with two exceptions only, was adulterated ; that chicory 

 was present in thirty-one instances, roasted wheat in twelve, colouring 

 matter in twenty-two, beans and potato-flour in one only ; that in ten 

 cases the adulteration consisted of a single article, in twelve of two, 

 and in ten of three substances; and that in many instances the quantity 

 of coffee present was very small, and in others not more than a fifth, 

 fourth, third, half, and so on. Contrasting coffee and chicory, it was 

 observed, that while the coffee-berry contains a large quantity of es- 

 sential oil, visible in small drops in cells, and upon which the fra- 

 grance and actual properties mainly depend, not a trace of any similar 

 oil is to be found in the chicory root. The properties of coffee are 

 those of a stimulent and nervine tonic, with an agreeable flavour and 

 delicious smell, not one of which properties is possessed in any de- 

 gree by the chicory root, it being rather aperient. Dr. Hassall regards 

 chicory, therefore, as in every respect inferior to coffee, and observed 

 that if its employment be deemed in any way desirable, it should be 

 sold openly, and not, as at present, under the names of Ceylon, Ber- 

 bice, Costa Rica, Mocha coffees, &c. The paper, which contained 

 many other interesting details, was brought to a conclusion by one or 

 two hints, addressed to coffee drinkers, namely, that coffee should be 

 ground fine, in order to facilitate the liberation of the essential oil 

 contained in the cells of the berry, and that an infusion and not a de- 

 coction of it should be made. — G. E. D. 



