I 



Animal Secretions and Excretions. 177 



Corsica coffee. From the seeds of knee-holly, Rusc\is 

 aculeatus. — Bosetta coffee. From the seeds of fenugreek, adding 

 a little lemon juice. — Efji/ptian coffee. From chick peas. — Holltj 

 coffee. From the h^rvxes. — Broom coffee. From the seeds. — 

 Gooseberry coffee. From the seeds washed out of the cake left in 

 making gooseberry wine. — Currant coffee. From the seeds washed 

 out of the cake left in making currant wine. 



Rice COFFEE. From the husked seeds: this is esteemed as 

 the best substitute in India, where it is sometimes found that these 

 substitutes agree better than the Turkey coffee. 



Rye COFFEE, Dillenius's coffee^ Hiinfs economical hrcahfast 

 jwicder. Rye roasted along with a little butter, and used as 

 coffee. It is a good substitute, and can scarcely be distinguished 

 from it. — Succory coffee, German coffee. Succory root roasted 

 with a little butter or oil ; but this wants the agreeable aroma of 

 the Turkey. 



Iris coffee, Syhester'^s coffee. The seeds of the yellow water 

 flag, Gladiolus luteus, or Iris pseudacorus, which is frequently 

 found by the sides of pieces of water : this is the best of the 

 European substitutes. 



Patent cacao. Cacao or chocolate nuts bruised and roasted ; 

 is much richer than coffee, affording considerable nourishment. 



Cacao. The roasted husks of the cacao bean, or chocolate 

 nut, used to make a poor kind of coffee drink. 



Patent malt. Malt kept heated to 480 deg. Fahr. until it 

 acquires a dark chocolate colour : used to colour beer; lib. with 

 79 of pale malt gives the colour and flavour of porter. 



Roasted quassia. Sold ground to embitter beer, and give 

 it colour, but the beer soon grows turbid. 



Brown hair fowdeu. Flour roasted in an iron pan over the 

 fire till it is brown. 



OF animal origin. 



ANIMAL SECRETIONS AND EXCRETIONS. 



White of ec;(:, Alhvmm ovi. Nutritive, coan;ulatcs like 

 blood by heat, and therefore used to clarify turbid liquors, and 

 al.so as a varnish. 



Yelk of ec;(;, Vitellus ovi. Nutritive, coagulable the same as 

 the whites, and u.sed along with them for that purpose, as also to 

 render oily substances miscible with water. 



PoiTDRE clarifiante. Thc white and yelk of eggs beat 

 together and dried by a very gentle heat, used to clarify wines, 



