23 



Potash v's ,;^ . . . 50-94 



Soda .... . . . 14-76 



Lime . ... . . . 4*33 



Magnesia . . . '. .". 10'GO 



Oxide of iron .... 0'66 



Phosphoric acid . . . . 13*59 



Sulphuric acid . ... . trace 



Chlorine . *t .; - . ; V . 1'22 



Silicic acid. . - . ' '.' 3'58 



99-98 



According to the analysis of Payen, the unroasted coffee- 

 berry has the following composition : 



Moisture 12'0 



Glucose and dextrine 15'5 



Nitrogenous matters . . . . . 13'0 

 Chlorogenate of caffeine, &c. . . 3'5 to 5-8 

 Patty substances . . . 10 to 13' 

 Cellulose and woody fibre . . . . 34'0 

 Mineral substances in ash . . . . 6'7 

 Essential oil . . . . . -003 



100-0 



Or to define the per-centage more closely, we may put it 

 thus : 



Water 12'000 



Caffeine, or theme ... . . 1'750 



Casein . . . . . , 13'000 



Aromatic oil . . . . . 0'002 



Sugar . 6-500 



Gum 9-000 



Eat 12-000 



Potash, wi-th a peculiar acid . . . 4'000 



"Woody fibre . . . . . . 35'048 



Mineral matter 6'700 



100-000 



