SUBSTITUTES AND ADULTERANTS. 207 



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Malt Coffee. A preparation made from malt, which 

 is first soaked in water at 40 degrees and dried in a 

 coffee roaster until the grains assume a glossy-brown 

 color is used as a substitute for the coffee of commerce, 

 the finished product, when ground and infused, is claimed 

 to be a passable coffee substitute. 



Currant Coffee. Manufactured from the seeds of 

 that fruit, washed out of the cake left in making currant 

 wine, then roasted and ground, but principally used as an 

 adulterant. 



Gooseberry Coffee. Prepared from the seeds of 

 that fruit in the same manner and used as an adulterant 

 also. 



Holly Coffee Is made from the berries of the com- 

 mon holly, roasted and moistened with a little lemon 

 juice. 



Acorn Coffee Is prepared from acorns, deprived of 

 their shells, husked, dried and roasted in the same man- 

 ner as regular coffee. 



Sassafras Coffee. Manufactured from the fruit or 

 root of that plant, or from the bark, cut up, dried and 

 roasted, the decoction being very wholesome, and a 

 specific for skin diseases. 



Beechmast Coffee. Made from the roasted and 

 ground roots of the beechmast, and also claimed to be 

 very wholesome. 



Beet-root Coffee. Principally used as an adulterant; 

 is prepared from the yellow beet-root, sliced, dried in an 

 oven and ground with genuine coffee. 



Almond Coffee Is made from either rye or wheat, 

 roasted with almonds and a very small quantity of cassia 

 buds, making a very good substitute. 



