ANALYSIS AND ADULTERATIONS OF COFFEE. 93 



profitable to roasters and dealers in prepared coffee. It may not 

 be amiss to here state that one of the principal objects of this 

 work has been to call the attention of all consumers of coffee to 

 the pernicious effects of adulterations. Coffee now being 011 

 the free list, and paying no duty when imported directly from 

 places of growth, there should exist no excuse to continue the 

 adulteration of so necessary an article of food. If a little 

 attention is given by large dealers and direct distributers 

 throughout the country, in generally informing consumers of 

 the economy of using pure coffee, it is believed that the busi 

 ness in chiccory, roasted rye, beans, peas, damaged ship s bread, 

 stale crackers, bran, and all other such substances used by some 

 coffee-roasters, will be greatly diminished if not entirely abo 

 lished. All consumers who once become accustomed to the use 

 of pure coffee will with reluctance use any substitute for the 

 berry, for none has ever been found to possess the advantages 

 of taste, flavor, and the invigorating and healthful qualities of 

 unadulterated coffee. 



Some twenty years ago, it was estimated that 18,000,000 

 Ibs. of vegetable matter of various kinds were sold annually 

 tinder the deceptive name of coffee, while three-fourths of 

 the amount consisted of chiccory. The various substances used 

 in adulterating both chiccory and coffee, when sold in the 

 powdered state, have been specifically pointed out as ingredients 

 prejudicial to health. 



