ROOTS AND TUBERS WE EAT 169 



in this country, but we shall in time. In Europe 

 it is grown extensively for the roots. These fleshy 

 tubers are used as a substitute, or adulterant, for 

 coffee. 



The roots are cleaned by washing, then trimmed, 

 sliced and dried in kilns, roasted until dark brown, 

 and then ground. This prepares it for mixing 

 with ground coffee. As chicory costs one fifth 

 as much as coffee, the more there is added to the 

 latter, the greater the profit. Calling the mix- 

 ture coffee constitutes a deception, of course, even 

 though the more chicory used, the better some 

 people like the drink. Indeed, chicory is some- 

 times used alone as a beverage. It has a bitter, 

 aromatic flavor, and considerable more body and 

 color than an equal amount of ground coffee. 



If you are prejudiced against chicory, and sus- 

 pect adulteration of your coffee, nothing is easier 

 than to detect the fraud. Pour a teaspoonful of 

 the ground "coffee" into a tumbler of water. 

 Stir it. In a short time the chicory will become 

 softened, color the water, and sink to the bottom. 

 The coffee will remain hard, and float on the sur- 

 face for a long time. 



Since the public demands chicory, and we know 

 it lacks the harmful properties of coffee, it is a crop 

 no one needs be ashamed to raise. It is a staple 



