CHAPTER IV. 



ANALYSIS AND ADULTERATION COFFEE-TEA. 



THE object of the present work being to supply infor- 

 mation to the coffee-grower, and to the very large 

 number of the public who are in various ways con- 

 nected with and interested in coffee-planting, it has 

 not been thought necessary to enter upon a scientific 

 analysis of the composition of the bean, or to enter 

 into the chemical and physiological view of the subject. 

 The part roasted is a hard horny albumen, and many 

 other plants having seeds of the same texture are fre- 

 quently used to adulterate it ; the principal substitute, 

 however, is chicory, and many persons prefer coffee 

 with a small mixture of chicory in it. This is, how- 

 ever, purely a matter of taste ; those who prefer really 

 good coffee will buy it only from respectable grocers, 

 and will, if able, roast it themselves. It may not be 

 probably known that an apparatus was patented not long 

 ago for making artificial coffee from chicory and other 

 foreign matters. The mixture of coffee with chicory 

 may always be detected by sprinkling it on the surface 

 of water : genuine coffee floats a long time, and sinks 

 slowly, colouring the water but slightly ; chicory sinks 

 quickly, and colours the water a deep brown at once. 

 Horse beans, roasted corn, and various other substances 

 are used to defraud the public, and if common report 



