33 COFFEE. 



known and unknown compounds which have neither the flavor 

 nor the nutritious and stimulating properties of pure coffee. I 

 recognize, however, the fact that the best of the mixtures do 

 meet the taste of thousands. At the same time I am glad to re- 

 cord that the practice of requiring the grocer to grind coffee in 

 the presence of the purchaser has very largely reduced the sale of 

 mixed or adulterated coffee. 



It may be that a time wUl again come similar to that of our 

 civil war, when the scarcity and high price of coffee wiU make it 

 desirable to use substitutes for coffee, and therefore I give here 

 several formulas for mixing coffee that have stood the test of 

 years : — 



'No. 1. — 40 pounds O. G. Java, 20 pounds Maracaibo, 25 

 pounds of roasted rye mixture, 15 pounds chicory. 



No. 2. — 60 pounds of Maracaibo, 30 pounds of roasted rye 

 mixture, 20 pounds of chicory. 



No. 3. — 60 pounds of Kio, 20 pounds of roasted rye mixture, 

 20 pounds of chicory. 



No. 4. — 40 pounds of Kio, 40 pounds of roasted rye mixture, 

 20 pounds of chicory. 



The above formulas are sufficient to show how to mix ground 

 coffee in a manner that will furnish a good-flavored infusion. 

 The proportions may be altered at pleasure, always taking care to 

 have the rye mixture in excess of the chicory. During the war 

 and since, mixtures have found ready sale that had not over five 

 to ten pounds of pure coffee to every one hundred. The ingre- 

 dients should be thoroughly mixed and ground together, the dry 

 and dusty rye mixture absorbing the moisture of the chicory, and 

 thus preventing the mill from becoming clogged. 



