CHEMICAL ANALYSIS OF COFFEE, 179 



is by us, tlie nitrogenous or flesh-forming matter, being mostly 

 insoluble, remains in the dregs. Coffee slightly roasted contains 

 the maximum of aroma, weight, and nutrition. 



It is said that in Germany a decoction of roasted acorns is 

 often used as a " substitute" for coffee. The acorns are gathered 

 in autumn, when they are ripe, shelled, cut into pieces of the size 

 of coffee-berries, and thoroughly dried. They are then roasted 

 until they become of a cinnamon-brown color, ground, and 

 treated as ordinary coiBEee-powder. It is pretended that this 

 acorn coffee is "greatly liked by the people, and considered 

 strengthening for consumptives and delicate children." I hope 

 it is, for the sake of those who consume the beverage. As to 

 being a substitute for coffee, it is only so in the sense in which 

 anything becomes a substitute for another when put in its place. 

 There is no more analogy between real coffee and this so-called 

 acorn coffee than there is between a cigar made with tobacco- 

 leaves and a cigar made with cabbage-leaves. The two latter, 

 indeed, are put in the mouth and smoked in the same way, and 

 so are the two former prepared and taken in the same way. But 

 there the resemblance ends. For aught of common between the 

 two substances, the acorn drink might as well be termed acorn 

 tea, acorn chocolate, or acorn soup. It is fortunate that but little 

 of such substances is used. The imports of acorn coffee and all 

 other substitutes for coffee for the year ended Jime 30, 1879, 

 amounted to only 5,012 pounds, and valued at $309. 



With regard to the evil effects charged to the abuse of coffee 

 by some authorities, the " National Dispensatory" says : " The con- 

 sequences of an abuse of tea were declared to be similar to that 

 of coffee long before chemistry had demonstrated the identity of 

 theine with caffeine. Among their evil effects were enumerated 

 the following ; indigestion, acidity, heartburn, watchfulness, tre- 

 mors, debility, irritability of disposition, and dejection of spirits. 

 By some persons both tea and coffee were accused of producing 

 paralysis. IVtost of these effects are more likely to follow the 

 habitual use of tea than of coffee, perhaps because, as a general 

 rule, more of the former than of the latter is consumed ; and the 

 spinal symptoms, such as painful muscular tension and cramp 

 and persistent wakefulness, are more apt to be produced by tea. 



