fusion was dark-coloured, thick, destitute of the agreeable 

 and refreshing aroma so characteristic of coffee, and was of a 

 bitter taste. 



Each individual experienced for some time after drinking 

 this infusion a sensation of heaviness, drowsiness, a feeling of 

 weight at the stomach, and great indisposition to exertion ; 

 in two headache set in, and in the third the bowels were re- 

 laxed. In second and third trials of the chicory breakfast 

 the same feelings of drowsiness, weight of the stomach, and 

 want of energy were experienced, but no headache or 

 diarrhoea. Several other trials were subsequently made, 

 with nearly similar results. But chicory, it will be said, is 

 seldom taken alone in this country, and when mixed with 

 coffee these effects are not produced. 



Two persons partook, for a considerable period, twice a 

 day, of an article denominated coffee, costing Is. 6d. a pound, 

 and largely adulterated with chicory; during nearly the 

 whole of this time they both suffered more or less from 

 diarrhcea. 



From the results of these trials, therefore, we are warranted 

 in concluding that at least some doubt is attached to the 

 assertion of the wholesome properties of chicory-root as an 

 article of diet. 



Several characters, sufficiently simple and easily recognised 

 for general application, have been indicated in different works 

 for detecting the addition of roasted chicory to coffee in the 

 roasted and ground state, but the application of chemical re- 

 agents for detecting the presence of the colouring matter of 

 roasted chicory, when added to infusion of coffee, has not yet 

 proved successful. 



The brownish-yellow colouring matter which is developed 

 in chicory-root by the process of roasting, when dissolved in 

 water by infusion or decoction, retains its colour, or becomes 

 a little deeper by the action of persalts of iron, without 

 giving rise to any precipitation. 



