2l6 SUBSTITUTES AND ADULTERANTS. 



substances found in adulterated coffee have also been dis- 

 covered in ground chicory. Viewed under a magnifying 

 glass the component fibres and elementary structures of 

 the different substances used in the adulteration of coffee 

 present peculiarities and characteristics that enables the 

 experienced observer to identify without difficulty the par- 

 ticular substitute or adulterant employed. The principal 

 adulterant, chicory, being readily distinguished by the 

 size, form, and ready separation of the component cells of 

 the nut, as well as by the presence of an abundance of 

 spiral vessels of a dotted form. Whole roasted beans, 

 peas and cereals may be best detected by the respective 

 size, form, texture and other characteristics of the 

 starchy granule, of which such substances are chiefly 

 composed. 



In minute structure true coffee is so distinct from all 

 other vegetable substances that it is readily recognizable by 

 means of the microscope, and as the roasting process 

 does not destroy its distinguishing peculiarities, micro- 

 scopic examination forms the readiest method of deter- 

 mining the genuineness of any suspected sample. The 

 true coffee bean consists of an assemblage of vesicles or 

 cells, angular in form, which adhere so firmly together 

 that they break up into pieces rather than separate into 

 distinct and perfect cells. And, again, by microscopical, 

 physical and chemical tests the purity of coffee can be 

 still further determined with perfect certainty. The mix- 

 ture of chicory with coffee is best detected by the aid of 

 the microscope, the structure of both which they retain 

 after torrefaction being very characteristic and distinct. 

 The granules of coffee remain hard and angular when 

 steeped in water, to which they communicate but little 

 color, while chicory on the other hand by swelling up 

 and softening imparts a d^ep brown color to the water, 



