2IO SUBSTITUTES AND ADULTERANTS. 



into lumps and making it assume a uniform color. 

 Wheat, rye or barley may be substituted or added to 

 this compound without affecting it, the method of treat- 

 ment being identical. There being but little aroma to 

 protect and none to save, the virtue of this compound 

 lies altogether in the healthy properties of the cereal 

 used, not in the flavor of the liquid. 



Essence of Coffee — Is simply an article of manufac- 

 ture, containing no coffee, but intended for use with 

 coffee for the purpose of imparting color and as a clarify- 

 ing agent. It may be prepared at will from any cereal 

 before named, bread raspings or burnt cracker dust, but 

 is chiefly composed of carbonized corn, that is, corn 

 roasted to blackness. The material from which it may 

 be prepared is first roasted, ground fine and spread out 

 thinly over a large surface, and then covered with burnt 

 sugar or molasses while boiling hot, the whole forming a 

 large cake, which when thoroughly cooled is broken into 

 pieces and reground in an iron mill until reduced to a 

 dust, after which it is put up in packages or barrels for 

 use in coffee. It is also used extensively as an adulter- 

 ant in ground coffee, and when made from good stock it 

 is not objectionable, possessing excellent coloring, sweet- 

 ening and clarifying properties. 



Coffee-leaf Coffee. — A decoction made from the 

 leaves of the coffee shrub has long been used in the 

 Eastern Archipelago, and has more recently been intro- 

 duced among the coolies of southern India, and a few 

 years since attracted considerable notice, being recom- 

 mended as a new article of import to become a cheap 

 substitute for tea. There seems to be no doubt that 

 coffee leaves contain the principle coffeine in sufficient 

 abundance for the making of a valuable beverage, but 



