226 GROUND COFFEE BLENDS. 



For a good coffee the most common practice is to blend 

 a Padang Java and a Cucuta Maracaibo, or large, 

 yellow, old-bean Santos in the proportions of 40 pounds 

 of the former to 60 of either, or both the two latter, 

 the combination answering well for a straight coffee, and 

 for which it may be safely sold. In fact, one of the most 

 popular so-called finest Javas in the market to-day is 

 composed of these three varieties, the addition of the 

 Santos improving the combination, as it lends to it the 

 essential quality which is lacking. 



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In ground coffees the appended specimen blends are 

 given to illustrate how they are mixed, rather than as 

 laying down any fixed formulas, and are recommended 

 as being at least non-injurious, if not positively whole- 

 some. 



No, 1. — Composed of 20 pounds roasted rye, 20 pounds 

 chicory and 20 pounds ground coffee makes a fairly drink- 

 able compound, when a cheap coffee is required. 



No. 2. — A good medium grade maybe prepared of 10 

 pounds rye, 20 pounds chicory and 20 pounds coffee. 

 These proportions may be altered at pleasure, but care 

 must be taken to at all times have the rye in excess of 

 the chicory and to thoroughly mix and grind the com- 

 ponent parts together. The dry dust of the rye quickly 

 absorbs the moisture of the chicory and will also prevent 

 the mill from becoming clogged in grinding. 



No. 3. — Better still in the proportions of 15 pounds 

 rye, lo pounds chicory and 10 pounds good, mild coffee, 

 the component parts of which may be still further varied 

 to suit the price and taste of the customer and to which 

 may be added any of the other ingredients with which 



