236 PREPARING FOR USE. 



water, it is pure coffee, but if part sinks and imparts a 

 reddish-brown tint to the water as it falls to the bottom 

 of the glass, it is adulterated with either chicory, rye, 

 peas or other analogous matter. Or again, place a spoon- 

 ful of the coffee in a white bottle of cold water and shake 

 well for a i^^^ moments, and if the sample is pure it will 

 rise to the top, scarcely coloring the water, but if adul- 

 terated it will sink and discolor the fluid for the following 

 reason : The pure coffee being enveloped in an oily sub- 

 stance prevents the grounds from absorbing the water, 

 while the adulterant being devoid of this feature quickly 

 absorbs the water, and thus becoming heavy sinks and 

 discolors the fluid to a greater or less extent according 

 to the proportion used ; (5). Spread out on a piece of 

 glass or other smooth surface a little ground coffee and 

 moisten it with a few drops of water, and pick out by 

 means of a needle the small particles. If these particles 

 are of a soft consistence the coffee is undoubtedly adul- 

 terated, as the particles of the coffee-seed or bean are 

 hard and resisting in nature and do not become soft or 

 pliable even after prolonged immersion in water. These 

 simple methods will usually suffice to detect the ordinary 

 forms of adulteration, but to determine the character and 

 extent of the adulteration science and chemistry must be 

 resorted to, for which purpose the use of a microscope 

 will prove the most reliable and powerful auxiliary as a 

 means of detection. The appended formulas are given 

 as showing the different methods by which coffee is or 

 may be prepared to suit the varying tastes of different 

 consumers, which after testing, one may be selected for 

 permanent adoption. 



1. Put the requisite quantity of finely-ground coffee 

 in a granitized vessel and pour on sufficient cold water to 

 just cover it and allow to stand over night in a moderately 



