GREEN AND GROUND COFFEES. 



927 



It is not unusual for roasters to employ a small amount of glazing 

 material, as they claim, to protect the coffee. 



The accompanying table gives the results of a few examinations of 

 coffees by Stutzer and Reitnair's method (see page 913) for the deter- 

 mination of the cold-water extract: 



Stutzer and Keitnair give from .44 per cent to .72 per cent as the 

 range of the organic extract as determined by their method. 



Seven of the samples included in the above table gave a higher 

 extract than the upper limit given by these chemists, hence it is fair to 

 presume that these coffees were roasted with a glazing material. No. 

 08714 contains imitation coffee, which may account for the high organic 

 extract. 



It is probable that the retail dealer is not usually directly to blame 

 in foisting imitation coffee upon the market, though he must in many 

 cases know that he can not obtain a good merchantable coffee for the 

 price he is paying. In most cases the imitation coffee is probable intro- 

 duced by the roaster. The price paid for roasting coffees is usually 

 very small and the competition is very sharp. A dishonest roaster can 

 so easily increase his profits by the addition of imitation coffee, and 

 with so little fear of detection, that he is often tempted and probably as 

 often yields to temptation. 



GREEN COFFEES. 



A large number of green coffees, bought on the open market, were 

 examined, all of which were genuine. It was impossible to detect 

 cases where coffee of one grade was sold for that of another. There 

 were undoubtedly many such samples. 



GROUND COFFEES. 



Ground coffees afford a very wide' field for adulterations. This class 

 of coffees is sold largely by the smaller dealers. The large stores 

 Usually grind the coffee to order, but in the latter case the presence of 

 the purchaser does not always insure pure coffee. 



