119 



Dr. Moseley, in his learned and inge- 

 nious Treatise, states, that " the chemical 

 analysis of coffee evinces that it possesses 

 a great portion of mildly bitter, and lightly 

 astringent gummous and resinous extract, 

 a considerable quantity of oil, a fixed salt, 

 and a volatile salt. These are it's medicinal 

 constituent principles. The intention of 

 torrefaction is not only to make it deliver 

 those principles, and make them soluble in 

 water, but to give it a property it does not 

 possess in the natural state of the berry. 

 By the action of fire, it's leguminous taste, 

 and the aqueous part of it's mucilage, are 

 destroyed ; it's saline properties are created, 

 and disengaged, and it's oil is rendered em- 

 pyreumatical. From thence arises the pun- 

 gent smell, and exhilarating flavour, not found 

 in it's natural state. 



" The roasting of the berry to a proper 

 degree, requires great nicety. If it be under- 

 done, it's virtues will not be imparted, and 

 in use it will load and oppress the stomach : 

 if it be overdone, it will yield a flat, burnt, 

 and bitter taste; it's virtues will be destroyed, 

 and in use it will heat the body, and act as 

 an astringent. The closer it is confined, at 

 the time of the roasting, and till used, the 

 better will it's volatile pungency, flavour, and 

 virtues, be preserved. 



