COFFEE. 133 



COCHINEAL (Coccus Cacti). Dried insects brought 

 originally from Mexico. But the production of this insect 

 is being largely extended. They feed upon the leaves of 

 several species of cactus, and are thought to owe their color- 

 ing matter to this food. The most beautiful of all the reds, 

 carmine, is derived from this insect. Though the natural 

 color of cochineal is crimson, yet on dissolving it in water, 

 and adding bitartrate of potassa, it yields a rich scarlet 

 dye. 



Cochineal, according to Pelletier and Caventon, is com- 

 posed of, 1. Carminium, which is the name given to the 

 coloring matter. 2. A peculiar animal matter. 3. A fatty 

 substance. 4. Salts of lime and potassa. 



The preparation of the finest varieties of carmine is kept 

 secret by the manufacturers, but is supposed to depend much 

 upon the delicacy of the manipulations. The ordinary pro- 

 cess is to dissolve it in water, to which alum, carbonate of 

 soda, or oxide of tin is added. 



A pound of cochineal is composed of about 70,000 insects. 

 (Bigelow.) 



COFFEE (Coffea AraUca). The coffee-plant, of Ori- 

 ental origin, being a native of Abyssinia and the adjoining 

 countries, is now grown very extensively in the West Indies, 

 and in South America. But the Mocha and Java Govern- 

 ment are regarded as the best varieties. 



The coffee-bean, though introduced from Abyssinia into 

 Arabia as late as the beginning of the fifteenth century, and 

 England's first coffee-house being opened no earlier than 1652, 

 is computed to be consumed, at the present time, at the rate of 

 six hundred millions of pounds annually, among one hundred 

 millions of people. Coffee, like tea, is the better for being 

 old. The principle in coffee, known under the name of ca- 

 feine, is mellowed by age. Coffee, drunk at full strength, is 

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