

lICAi r.r. 



amanlir ruminated n 1 -*"" * U> a nutmeg. It i* a secntioa formed 

 ta Ike interior of the seed, and enveloping the embryo pi.. 



.leatiiwl when it fir* begins to germinate; it 

 the principal part of the ar.1. the embryo iUrlf being a 

 4. ly&g maoaVity at one eod of the albumen. Unskilful 

 are often unable to find the embryo; but it may readily be 

 lowing simple mean* : Take a new (ample of small 

 _ Mocha ooaVe, and throw it into boiling water; the 

 will, after a little while, be expelled with force from the 

 i in a majority uf c*** 



TWg(MCJ*aatb>owa*BotCilioliaaaceouiPUnta by having 

 a tabular coroUt, with four or five (Dreading divisions; stamens 

 ran* from the naked throat of the corolla, and either EtwdfakJ 

 benod H or inclosed within it ; and a succulent berry containing two 

 oelk lined with a carulnginou* membrane, of the texture of parch- 

 Mt, in each of which cell* there i* a (ingle *eed, convex at the 

 back awl deeply furrowed in front, in consequence, of the albumen 

 being rolled inward*. 



Cls/ia JrvAira i* an evergreen shrub, with oval ihiuing wavy 

 katp |1ed leave*, white fragrant five-deft clustered corolla* with 

 projecting anther*, and oblting polpy berries, which are at first of a 

 bright red, but afterward* become purple. It is uUtt-d by Niebuhr 

 to bar* been brouitht from Abyiainia to Yemen by the Aral* from a 

 email! wmilar to their own pUin* and mountain*. By that people 

 H ha* fur agee been cultivated in the hilly range of Jabal, in a healthy 

 climate, watered by frequent rain*, and abounding in wells 

 Hera the plant* are grown in grounds that are 

 coaturaally lllis,(led. and in soil from one to one and a half foot deep. 

 Amcag the plutatkxu are interspersed various kinds of trees, whose 

 (bade DM a benencial effect upon the coffee-bunhea. When in flower, 

 theydixfona moat daiicious fragrance, in the mid*t of which the natives 

 fix their babrtitintm The fruit begin* to ripen in February; and 

 lien the awd* are prepared, they are conveyed to the city of Beit el 

 Fakih. whence part goea to Mocha, and another portion to Hodeida 

 and Lobcia. whence H find* ite way to Djedda and Suez for the 

 Turkish and European market*. 



e, 0ntl nisii, *Ww*H UV. Hae* 8 , pl.til , r, berry ; i, ,, eMtions of 

 Ik* CHM ; /. Makrre. 



Riehne** of *U fa the WeM Indie* hM been thought to be the cause 

 fthe infenorqnality of c8e grown in that part of the world, and 



of Mocba cotW Bntit baa been ahown that the Arab** oowrtcmet 

 the eoWt of any JryixM in the air by abundant irrigation ; and that 

 "" H h not in the Tehama or dry put* of the country that it 

 b ~* f- ^^^-rf^ the temperature i. much lower, 

 Md where H rain* dafly tor four rnoothi m thVyear. 



Fmueh hong i] UM <. and > 



p*^"'"' principle or alkaloid, termed Cafeine, which oonUin* more 

 nitrogen than any other known vegetable unbalance. The seed is used 

 in a raw itate in medicine, and, when ruasted, both as a medicine and 

 till more extensively a* an article of diet The coffee-plant begin* to 

 produce fruit when two or two and a half years old ; but the quality 

 of the seeds from young stems U not so good as that from stems four 

 or five yean old. The sue and colour of the bean (as the inner |rt 

 of the seed i* called) vary considerably, those from the West Indies 

 being larger than those from the Kant. Much more depends upon the 

 manner of roasting and making the coffee, than upon the quality uf 

 the bean. The superiority of French coffee, in the pr< 

 which little or no Mocha coffee is used, proves this position. Beans 

 of a good quality are hard and heavy, sink quickly in water, arc of a 

 light yellowiah-green colour, not discoloured or black, and possess the 

 odour of coffee, which though faint is peculiar, and are free from any 

 damp snielL Beans recently collected, or only two or three monthx 

 from the tree, are not so good as those about a year old ; when older 

 than this they become deteriorated. From the analysis of Seguin and 

 Schrader, coffee consists of coffee-bitter (impure cafeine), solid fat, 

 resin, a little aromatic principle, gum, albumen (this albumen, accord- 

 ing to Seguin, unites with the yellow coffee-bitter, and forms a green), 

 anil liiinin. 



The taste of raw coffee is somewhat sweetish ; but the application 

 of heat in the process of roasting produces important changes. 

 The beau increases to nearly twice the original size, while it loses 

 about one third of its weight : a powerful and agreeable odour is 

 evolved, and a large quantity of empyreuinatic oil, which appears in 

 small drops on the surface, is formed along with a bitter ]>rinri|>lu, 

 probably by an alteration in the cafeiue, and of the saccharine matter. 

 The roasting should take place in a close revolving iron cylinder, over 

 a clear but moderate fire, and should not be carried too far : win n 

 the beans have acquired a light chestnut colour, the roaxtMi^ >h..uM 

 be discontinued. The beans are then to be cooled quickly by being 

 tossed up into the air, and the grinding, or rather rough poumlin^, 

 should be performed in a covered mortar or mill. The drink should 

 be prepared from it as soon as possible, by infusion, which is prefer- 

 able, unless some apparatus be employed by which a kind of deem -ti-m 

 is made in a close vessel. About half an ounce of coffee powder should 

 be used for every eight ounces (half a pint) of water. In Britain the 

 roasting is generally carried too far; and the subsequent parts of the 

 process, instead of being performed immediately, are often postponed 

 for days or even weeks, by which the aroma is dissipated: \\lxn 

 made the liquid is generally deficient in strength and clearness. The 

 employment of white of egg or fish-akin for clarification i* di-i'idcilly 

 objectionable : clearness is thus purchased, but at the expense of the 

 strength. 



The addition of milk (which should always be hot) and of nupar 

 heightens the nourishing qualities uf this beverage, and in the morning 

 renders it a more substantial article for breakfast \Vln-n 

 dinner to promote digestion it should be without milk, and, where the 

 palate can be reconciled to it, without sugar. 



There is much uncertainty as to the first introduction of coffee 

 into the western parts of Europe. The Venetians, who traded with 

 the Levant, were probably the first to use it. We lind it iniMiti..in-il 

 in the year 1615 by Peter de la Valle, and thirty years after this some 

 gentlemen returning from Constantinople to Marseille brought with 

 them a supply of this luxury, together with the vessels requirr 

 its preparation. 



Coffee was first introduced into England in the year 1652, fourteen 

 years earlier than the introduction of tea. The first coffee-house was 

 opened in George Yard, Lombard Street, by a Greek named Pasque, 

 who was brought from Turkey by a merchant of the name of 

 Edwards. 



The adulterations of ground coffee are very considerable ; the most 

 important of these is chicory, a dark brown powder made from the 

 roasted root* of the Chiforium Inlybta. It is perfectly harmless, and 

 by some is thought to be an agreeable addition to the coffee : it is not 

 however of so much value, and should not therefore be added to the 

 coffee by the deal, r, but sold separately, so that those who desire to add 

 it may purchase it themselves. Various other seeds are used either 

 as imitations or adulteration* of coffee, such as Kye-< 'lii.-k ]Y:u< (deer 

 m-iWinvm), Broom Seeds (Spartum tcojiarium), the Yellow Water-Iris 

 (/rit jHfudacoitu), and the Dandelion root (Leoniw 

 It has been suggested to use the leaves of the coffee-plant in inl 

 the same as those of the tea-plant, and it is said they form a very 

 agreeable beverage ; but the berrie* are too valuable in themselves to 

 permit the tree* being injured by the Ion of their leaves, as they 

 would be were there any demand for them as an article of diet 



For medical uses, trade, and cultivation, see COFFEE, in ABTS AND 

 ST. Div. 



CO1X, a genus of Plants belonging to the natural order of Grasses. 

 One of the species, C. Lachrytna, has bard stony fruits, which are 

 i-n. n l.y the name of Job's Tears. These fruits are supposed by 

 some writers to be strengthening and diuretic. 



COLAPTKS. [PiciDJtJ 



COLARIS. [CoRiimT 



COLCH1CACE.E. [MKLAKTHACEJS.] 



