442 Miscellaneous Intelligence. 



well-prepared ; the seed is sown in May, and the harvest takes place in 

 October. Some time before collecting the roots, the leaves are mowed, 

 and cows fed with them.* The roots are dt'g up with a spade, placed 

 in heaps, and covered with straw to preserve them from frost. 



The roots, thus collected, are cut at first longitudinally, and then 

 transversely, in pieces from 5 to 10 centimetres in size; they are then 

 carried into the drying chambers, which are heated with a kind of 

 anthracite which produces no smoke. The roots are placed in layers 

 of about 40 centimetres ; they are frequently stirred to prevent them 

 from burning and to facilitate the drying. Four such operations are 

 made in about twenty-four hours- The roots dried by the above pro- 

 cess are known by the name of Cossetes. They are kept in granaries ; 

 but in general sold almost immediately to the manufacturers, who roast 

 them according to the demand. When the roasting is nearly complete, 

 two per cent, of butter is added, and a couple of turns given to the roast- 

 ing machine. This addition is made in order to impart lustre to the 

 chicory, and to give it the appearance of roasted coffee. The sub- 

 stance is then emptied into iron vessels, and after cooling is crushed in 

 vertical stone mills or between iron cylinders; it is then sifted, and 

 during this operation a small quantity of reddish coloring substance 

 (rouge brun de Prusse) is added to give it the color of coffee. The 

 product is then weighed off, and sold in packets under a variety of 

 names, but very rarely under its own ; for instance, among others, 

 Mocha powder, Ladies' coffee, cream of Mocha, pectoral coffee, Chinese 

 coffee, Tom Thumb coffee, Polka coffee, and colonial coffee. 



We have stated that it forms a very important object of commerce ; 

 in fact, 12,000,000 lbs. are consumed in France, and a large quantity 

 is exported. On consulting the tables of the commerce in France, it 

 will be seen that from 1827 to 1836 there was exported from France 

 458,971 kilogrammes of chicory coffee of the value of 321,282 francs J 

 and since this period the amount has vastly increased. 



Adulteration. — This substance is very frequently mixed with other 

 ingredients, the means for detecting which consequently vary. We 

 shall briefly notice them. 



I. Brick-dust, ochre and earth may be detected by incineration and 

 determining the amount of ash ; 100 grms. of pure chicory coffee fur- 

 nish from four to five per cent, of residue ; an excess would indicate fraud. 



II. Adulteration with coffee-grounds. This is carried on upon a 

 great scale in Paris. It is easily detected. A sample of the suspected 

 chicory is dried in a water-bath, and a pinch thrown upon the surface 

 of a glass of water ; the chicory almost immediately absorbs the water 

 and sinks to the bottom of the vessel, whilst the coffee-grounds remain 

 on the surface. 



III. Adulteration with roasted bread, dirt and remains from vermi- 

 celli, &c. This adulteration is generally made with crusts of bread 

 collected in the streets, crusts which are not always very clean. They 

 are roasted or rather burnt in the oven, ground and mixed with the 

 chicory-powder. This adulteration can be detected by iodine-water. 



* It forms 

 agreeable fla 



dis- 



