TABLE OF CONTENTS. 



Page. 



Letter of transmitted v 



Letter of submittal vii 



Tea : 875 



Statistics of tea consumption 875 



General classification 875 



Methods of manufacture 876 



Black teas 876 



Green tea , 878 



Adulteration definition 879 



Adulteration methods 880 



Detection of facing 881 



Spent or exhausted leaves 882 



Foreign leaves 883 



Foreign astringents 885 



Added mineral matter 885 



. Lie tea 886 



General remarks on tea adultcran ts 886 



General statements concerning the constituents of teas 887 



Analytical methods 889 



General remarks to analysts 892 



Report of the examination of teas bought in the open market 892 



Conclusion 898 



Coffee 899 



Statistics of consumption 899 



General statements 900 



Chemical composition 901 



Methods of analysis 907 



Adulteration definition 908 



Adulterants and their detection 909 



Substitutes for coffee 914 



Imitation coffees 915 



Detection of imitation coffees 920 



Report of examination of samples bought in the open market ..' 921 



Roasted coffees 926 



Green coffees 927 



Ground coffees 927 



Extracts 929 



Substitutes 932 



Conclusion 932 



Cocoa preparations 933 



Nature, source, commercial importance, etc., of the cocoa, bean 933 



Chemical constituents 935 



The commercial preparations of the cocoa bean, their nature, methods 



of preparation, and adulteration , 941 



Microscopical examination 946 



III 



