CHIMNEY 771 



been used to excess. The analysis of chicory root by John, gave 25 parts watery 

 bitter extractive, 3 parts resin, besides sugar, sal-ammoniac, and woody fibre. Walt! 

 procured inulin from it, but the quantity varies greatly in different roots. The 

 folio-wing remarks on the adulteration of chicory are by Dr. Pereira : 



'Boasted chicory is extensively adulterated. To colour it, Venetian red and, 

 perhaps, reddle are used. The former is sometimes mixed with the lard before this 

 is introduced into the roasting machine; at other times it is added to the chicory 

 during the process of grinding. Roasted pulse (peas, beans, and lupines), corn (rye 

 and damaged -wheat), roots (parsnips, carrots, and mangold \vurzel), bark (oak-bark 

 tan), -wood dust (logwood and mahogany dust), seeds (acorns and horse-chestnuts), 

 the marc of coffee, coffee husks (called coffee-flights), burnt sugar, baked bread, dog 

 biscuit, and baked livers of horses and bullocks (!), are substances which are said to 

 have been used for adulterating chicory. A mixture of roasted pulse (peas usually) and 

 Venetian red has been used, under the name of Hambro' powder, for the same purpose. 



1 The following are the chief modes of examining chicory with the view to the 

 detection of these adulterations : 



' 1st. Careful examination of the odour, flavour, and appearance to the naked eye 

 of the suspected powder. In this way foreign substances may sometimes be detected. 



' 2nd. A portion of the dried powder is to be thrown on water ; the chicory rapidly 

 imbibes the water and falls to the bottom, whereas some intermixed powders (as the 

 marc of coffee) float. 



' 3rd. The suspected powder is to be submitted to careful microscopical examina- 

 tion. Pulse and corn may be detected by the size, shape, and structure of the starch 

 grains. The tissues of barks, woods, and other roots may also be frequently distin- 

 guished from those of the chicory. 



' 4th. A decoction of the suspected chicory is then to be prepared, and, when cold, 

 to be tested with solution of iodine and persulphate of iron. 



' Iodine colours a decoction of pure chicory brownish ; whereas it produces a 

 purplish, bluish, or blackish colour with decoctions of roasted pulse, roasted corn, 

 baked bread, roasted acorns, and other substances containing starch. Persulphate or 

 perchloride or iron does not produce much effect on a decoction of pure chicory, but 

 it communicates a bluish or blackish tint to a decoction of oak-bark, of roasted acorns, 

 and other substances containing tannic or gallic acids. 



' 5th. By incineration, pure dried chicory yields from 4 to 5 per cent, of a grey or 

 fawn-coloured ash. If Venetian red, or any earthy or mineral substances, be present, 

 a larger amount of ash is obtained. Moreover, when Venetian red has been employed, 

 the colour of the ash is more or less red." 



Our Importations of Chicory have been as follow : 



Saw or Kiln-dried at ll. 6s. 6d. per cwt. duty, imposed April 17, 1863. 



1871 1872 



Cwts. & Cwts. 



From Belgium . . . 74,067 54,119 94,539 64,282 



Holland ... 6,123 4,370 



Other Countries . . 3,308 1,796 842 614 



Total. . . 77,375 55,915 101,504 69,266 



Roasted or Ground at 4d. per Ib. duty, imposed April 17, 1863. 



1871 1872 



Cwts. Cwts. 



From Belgium . . . 122,853 1,040 107,973 929 



Russia ... 70,883 850 



Other countries . . 11,963 328 8,810 144 



Total. . . 134,816 1,368 187,666 1,923 



CHILDRENTTE. This mineral may be regarded as a hydrous phosphate of 

 alumina and iron. The composition of a specimen analysed by Rammelsberg was : 

 phosphoric acid, 28'9; alumina, 14; protoxide of iron, 29'3; protoxide of manganese, 

 9 '5; water, 18'3. At Crinnis'mine in Cornwall, childrenite is found on slate, and 

 near Tavistock in Devonshire, "with apatite. 



CHXXiE SALTPETRE. Native nitrate of soda, or cubic nitre. 



CHIIiEZTE A vanadate of copper and lead, occurring at the silver mine of 

 Mina Granda, in Chile. 



CHIXiXiZ, commonly Chillies. The fruit of certain species of capsicum, valued for 

 their pungency. 



CBinnrsv. (Cheminee, Fr. ; Schornstein, Ger.) (The whole of this article is 

 retained as written by Dr. Uro, his investigation on some of the points involved being 



3D 2 



