2o8 SUBSTITUTES AND ADULTERANTS. 



Bean Coffee — Is prepared from ordinary horse-beans, 

 roasted along with a httle honey and burnt sugar, a small 

 quantity of cassia buds being frequently added when 

 removed from the lire, the whole being stirred until cold. 



German Coffee — Is chiefly made from chicory 

 roasted and ground fine, and used either as a substitute 

 or an adulterant of the regular coffee of commerce. 



Coffee-pulp Coffee. — In Arabia the pulp of the ber- 

 ries, which constitutes about twenty per cent, of the pre- 

 pared coffee, is dried and shriveled up by a method 

 peculiar to Arabia. This product is known by the dis- 

 tinct name of Kishr, a decoction of which forms the com- 

 mon beverage of the poorer Arabs. 



French Coffee. — What is known and celebrated as 

 "French Coffee" is made from a mixture of coffee and 

 caramel, which must be packed in tins, as otherwise the 

 hygroscopic properties of the caramel will cause it to 

 absorb moisture, and thereby run to decomposition. 



PelotaS Coffee — Is also prepared from ground 

 acorns and sold under the name of Pelotas, but is exceed- 

 ingly dark in liquor, wild and insipid in flavor. 



Corsican Coffee — Is made from the roasted seeds of 

 the Knee-holly, and used extensively on that island as a 

 substitute for the regular coffee of commerce. 



Egyptian Coffee — Is prepared from the common 

 Chick-pea roasted, ground and mixed with genuine 

 coffee in equal parts, being more of an adulterant than 

 a substitute. 



Mesquite Coffee. — It has been recently claimed that 

 a species of coffee may be produced from the " Mesquite 

 plant" found growing in wild abundance in Texas, Ari- 

 zona and New Mexico, but so far no positive results have 

 been reported. 



