,914 



FOODS AND FOOD ADULTERANTS. 



A. Coffees roaxtal with 



B. Coffeeti rotwted without miflur. 



The large percentage of moisture retained by tbe glazed coffee and the 

 decided increase in the soluble matters adhering to Mie beans must cer- 

 tainly prove of considerable profit to the roaster without advantage to 

 the consumer. 



SUBSTITUTES FOR COFFEE. 



A liumber of substitutes for coffee have been proposed. Many of 

 these have little claim to be entitled substitutes, since they simply fur- 

 nish a decoction more or less bitter and of a coffee color. 



Substitutes, no matter how nutritious, should never be sold in mix- 

 tures with genuine coffee, except in properly labeled packages. The 

 package should be distinctly branded in such a way as to avoid mislead- 

 ing the purchaser and should indicate from what raw material the sub- 

 stitute has been prepared. 



Besides chicory, Mogdad, and Mussaenda coffee, acorns, figs, legumi- 

 nous seeds, and cereals have been employed as coffee substitutes. 



In this connection it maybe well to call attention to the fart that 

 the bogus coffee, known in Germany as "Kuust Kaffee," is largely 

 imported into this country. That this product is a fraud is evident from 

 the fact that it is molded in imitation of genuine coffee and in mixtures 

 is sold as such. 



Koruauth 1 examined chicory and figs, and considers them <>!' eonsid 

 erable nutritive value for the poorer classes. 



1 KV\ . Internet. Scient. ct. Pop. dcs Falsifications <lcs I iccivcc's Aliuu-nl, 3, S; <Yn- 

 tralbl. 1890, 605. 



