

Miscellaneous Intelligence. 441 



crystals, probably of oxyd of chromium and peroxydof iron, are sus- 

 pended. The oxyd of chromium therefore separates on the slow 

 cooling of the glaze in the porcelain furnace, from the substance of the 

 glaze — a silicate of potash, lime and alumina — saturated with the 

 peroxyd of iron, and shines through the brownish mass with a golden 

 color. When the aventurine glaze is mixed with an equal amount of 

 colorless porcelain glaze, the glassy mass no longer has a brown color 

 after the burning, but a light greenish gray, and the eliminated 



crystalline spangles likewise exhibit in reflected light their natural 

 green color. 



6. On Chicory- Coffee, its History, Manufacture, Adulterations and 

 means of detecting them; by A. Chevalier, (Jour, de Pharm., July, 

 1849 ; Chem. Gaz., Aug. 1, 1849, p. 306.) — History and Manufacture. 

 The manufacture of a factitious coffee from the roasted root of 

 chicory appears to have originated in Holland, where it has been prac- 

 tised for more than a century. It remained secret until 1801, when it 

 was introduced into France by M. Orban of Liege and M. Giraud of 

 Horning a short distance from Valenciennes. 



In a memoir upon coffee by M. Paysse, some details are given on 

 the preparation of chicory-coffee in Holland. These were printed by 



Parmentier in the " Annates de Chimie" for 1806, and are as follows : 

 "The chicory for this purpose is collected in spring; the roots are 

 conveyed to the manufactory, stripped of their leaves and washed to 

 remove the soil.* They are cut into six parts, and then divided and 

 dried. When dry, they are roasted in great cylinders like coffee. 



After the roasting, the chicory is reduced to a coarse powder. 



" In Holland this chicory is then mixed in variable proportions with 

 coffee ; the resulting product is very bitter, which is considered by the 

 common people to be a very salutary refreshment, which modifies the 

 stimulant action of the coffee. Such a favorable idea has been formed 

 of it, that of late this preparation has been employed alone, without 

 any addition of coffee; and nevertheless it possesses no other virtue than 

 that of coloring more or less readily the water in which it is boiled or in- 

 fused, of communicating to the liquid the bitter taste of the extractive sub- 

 stances contained in chicory, and of being far less expensive than coffee." 



M. Paysse adds, that " peas, lupins, beans, beet-roof, carrot, &c, 

 have been employed as substitutes for coffee. " 



The manufacture of chicory-coffee however remained for a long 

 time stationary and of little importance ; but for the last twenty years it 

 has extended considerably, and has become an object of commerce of 

 great importance. Till within the last few years it was carried on prin- 

 cipally near Valenciennes; but since then manufactories have sprung 

 up in several localities, especially at Arras, Cam bray, Lille, Pans, 

 Senlis in Normandy, Brittany and in England. t 



The cultivation of chicorv, to obtain the root for the purpose ot 

 converting it into coffee, has 'become a* source of great prosperity lor 

 these districts. The plant requires a deep soil of good quality, and 



* tu« x _ i -*~„m h*A -i* iUa < miration i- said to injure their value. 



* I he roots an* now no longer wa>neo, iw w«f ' 1 y , . v ^ * rtrk a _^^j 



u n u-» ♦ , «I Jl™ la!-™ miantities of dry chicory have been exported 



•land. 



