SUBSTITUTES AND ADULTERANTS. 213 



beverage being called at the present " Kola-nut Coffee," 

 but the term " Kolatina," has recently been proposed as 

 more appropriate for the decoction, and to which there 

 can be no reasonable objection. The beverage prepared 

 from the Kola nut resembles that made from coffee, and 

 is both pleasant and agreeable, and for persons troubled 

 with weak indigestion " Kolatina " is found to be better 

 adapted than either tea or cocoa. This is the bean 

 which Stanley speaks in several of his works on African 

 exploration as possessing much greater sustaining power 

 than either tea, coffee, or cocoa ; the natives, he states, 

 carry these beans in their pockets and eat them during 

 long marches. The beans are first ground and put up in 

 packages, with directions for making the infusion, one 

 teaspoonful being sufficient for a cup of Kolatina. A 

 concentrated essence is also made from the beans, and an 

 acerated drink called " Kola champagne," very agreeable 

 to the taste and recommended by physicians. 



Chicory The common root of the Endive or " Suc- 

 cory " plant, as used along with coffee was originally a 

 JDiitch practice dating back to over a century ago, but 

 for many years after the nature of Chicoried coffee was 

 kept a profound secret by the Dutch dealers until 1801, 

 when the secret was first disclosed. The fact that for 

 over a hundred years it has been successfully used as a 

 substitute for and recognized addition to coffee, while in 

 the meantime innumerable other substances has been 

 tried for the same purpose and abandoned indicates that 

 it must be agreeable, if not beneficial, to many constitu- 

 tions besides imparting to coffee additional color, body 

 and pungency, and may, by acting as a sedative, tonic 

 and diuretic, modify its stimulating and exciting effects, 

 and is at least in very general, almost universal, use at the 



