The coffee from Martinique lost 1T5S per cent, of its 

 weight by drying. This description of coffee also afforded 



the following results : 



Coffee, as ordinarily prepared for beverage, contains only 

 two-sevenths of the nitrogenous or nutritive matter of the 

 fresh bean, but two-thirds of the roasted, and the mineral 

 ingredients are all present. 



M. Lebreton (" Agriculteur praticien") has estimated the 

 loss of weight of coffee in roasting at 18 to 20 per cent, in 

 Porto Eico, Eio, and Martinique coffee ; and at 16 to 18 per 

 cent, in Malabar, Bourbon, Ceylon, and Guadaloupe coffees ; 

 while in Mocha coffee it amounts to only 14 or 16. The loss 

 of weight depends upon the time of roasting and the degree 

 of heat. Damp or damaged coffee loses more than dry sound 

 coffee. He considers that these substances have the capa- 

 bility of rendering the individual insensible of a certain defi- 

 ciency of food, in virtue of their retardation of the assimila- 

 tive process. He thinks it probable, likewise, that these 

 substances have a direct nutritive value, especially coffee as 

 drank by the Turks and Arabs with the grounds. 



Professor Lehmann considers that the singular preference 

 for one or other of these beverages by particular nations, as 

 well as the Eastern custom of drinking coffee with the 

 grounds, are not accidental, but have some deeper reason. 

 This reason, he thinks, is to be found in the different effects 

 of the coffee, tea, &c., and the various requirements of the 

 nations by whom they are used, and instances the use of tea 



