COFFEE SUBSTITUTES. 



107 



As stated above, the present paper has nothing to do with the 

 hygienic question of hot or cold drinks. Viewed from the 

 nutritive standpoint alone the following table shows that these 

 coffee substitutes, like coffee itself, depend more for their food 

 value upon the cream and sugar used than upon their own 

 soluble constituents. 



NUTRIENTS FOUND IN 8KIMMED-MILK COMPARED WITH THOSE FOUND 

 IN COFFEE SUBSTITUTE INFUSIONS PREPARED ACCORDING TO 

 PRINTED DIRECTIONS. 



_. 



'sa 



,0 B 





— 1 * 



'3 







& 



£ 



" 

 tJ-3 



.3 

 •n 

 < 







% 



9.75 



2.25 

 1.14 

 .67 

 .50 

 3.00 

 3.28 

 2.63 

 3.50 



% 

 3.50 



.14 



.08 



.15 



.08 



.19 



.17 



.33 



.18 



% 



.30 



% 

 5.15 



1.97 



.95 



.40 



.38 



2.66 



2.98 



3.13 



3.14 



% 



.80 



6179 





.14 



6180 





.11 



6181 





.12 



6182 



Old Grist Mill Coffee 



.04 



6183 



Wheat-Shred DriDk 



.15 



6288 





.13 



6289 





.17 



6290 



Mo-Ko 



.19 









