SUBSTITUTES AND ADULTERANTS. 207 



Malt Coffee. — A preparation made from malt, which 

 is first soaked in water at 40 degrees and dried in a 

 coffee roaster until the grains assume a glossy-brown 

 color is used as a substitute for the coffee of commerce, 

 the finished product, when ground and infused, is claimed 

 to be a passable coffee substitute. 



Currant Coffee. — Manufactured from the seeds of 

 that fruit, washed out of the cake left in making currant 

 wine, then roasted and ground, but principally used as an 

 adulterant. 



Gooseberry Coffee. — Prepared from the seeds of 

 that fruit in the same manner and used as an adulterant 

 also. 



Holly Coffee — Is made from the berries of the com- 

 mon holly, roasted and moistened with a little lemon 

 juice. 



Acorn Coffee — Is prepared from acorns, deprived of 

 their shells, husked, dried and roasted in the same man- 

 ner as regular coffee. 



Sassafras Coffee. — Manufactured from the fruit or 

 root of that plant, or from the bark, cut up, dried and 

 roasted, the decoction being very wholesome, and a 

 specific for skin diseases. 



Beechmast Coffee. — Made from the roasted and 

 ground roots of the beechmast, and also claimed to be 

 very wholesome. 



Beet-root Coffee. — Principally used as an adulterant; 

 is prepared from the yellow beet-root, sliced, dried in an 

 oven and ground with genuine coffee. 



Almond Coffee — Is made from either rye or wheat, 

 roasted with almonds and a very small quantity of cassia 

 buds, making a very good substitute. 



