2o6 GROUND COFFEES. 



infusion, is in reality, in nearly all cases, resorted to for 

 the purpose of disguising or concealing the defects of 

 artificially-colored, stained, damaged and immature or 

 "quakery" coffees, or for adding an extra weight of 

 from 5 to 6 per cent, to it. 



Are subject to the most extensive adulterations, all" 

 being more or less sophisticated or adulterated in one 

 form or another, chief among which is th^t of the admix- 

 ture of the roasted and ground roots of Chicory, Dande- 

 lion, Carrot, Parsnip, Beet and other leguminous vege- 

 tables. Peas, Beans, Rye, Rice, Wheat, Barley and 

 various other cereal grains, including the seeds of the 

 broom, fenugreek, iris and acorn. These various roots 

 and seeds, with many more similar substances, have not 

 only been used as adulterants, but under various high- 

 sounding names several of them have been introduced 

 as substitutes for coffee. But so far not a single one of 

 them have either merited or obtained any success as 

 such, their sole effect being to bring coffee into unde- 

 served disrepute as a pleasing and agreeable beverage 

 with the public. 



Among the numerous substitutes and adulterants in use 

 for coffee may be mentioned first : 



Rye Coffee. Prepared from roasted rye and a little 

 butter ground fine, and put up in packages. 



Rice Coffee. Made from roasted rice in the same 

 manner as the former and considered a very good sub- 

 stitute. - 



