SUBSTITUTES FOR COFFEE. 133 



The tap-roots, which are large, are sliced and dried in kilns ; 

 they are then roasted in a manner similar to coffee, and re- 

 duced to powder ; this, added to coffee in small quantities, 

 is considered by many persons to improve the latter,, and 

 until lately its admixture was permitted by the Legisla- 

 ture, but is now prohibited. The adulteration can easily be 

 detected, owing to the fact that roasted coffee imparts its 

 colour only very slightly to cold water, but chicory colours 

 it a deep reddish-brown; besides which, the latter sinks 

 readily, but coffee will not, without difficulty and long 

 soaking. 



In the Turkish Collection of Raw Produce at the Great 

 Exhibition, a curious seed was shown under the name of 

 "Kenguel," from Kaissarieh, which in that country is 

 roasted and used as coffee. There were two varieties shown : 

 they were the seeds of a species of Gumillea (Nat. Ord. 



The following are also used, either as substitutes or as 

 sophistications for coffee : — Dandelion Root {Leontodon Ta- 

 raxacum), prepared as chicory. Rye. Chick-peas (Cicer 

 arietinum). Broom-seeds (Spartmm Scoparium: Nat. Ord. 

 Leguminosa-) . The seeds of the Yellow Water Iris {Iris 

 Pseudacorus : Nat. Ord. Iridacea) ; and the common Horse 



