134 COFFEE 



Some coffees, from which the caffeine has been largely removed, 

 exist on the market to meet the demands of those who are unable 

 to consume the pure product. To obtain this product, the unground 

 beans are exhausted with water in a vacuum, and the caffeine is 

 removed from the infusion by means of a solvent. The resulting 

 caffeine-deficient beans are impregnated with decaffeinated infusion, 

 after which process, the beans are dried in a vacuum. The flavor 

 of the infusion from such beans is inferior to that of untreated coffee, 

 but it is superior to the infusion of coffee-substitutes. Kaffee Hag 

 is the chief decaffeinated coffee on the United States market to-day. 

 There have been and still exist on the American and European mar- 

 kets, certain products which are ioo% coffee-substitutes, as the 

 subsequent lists impress. Most of these substitutes have appeared 

 in response to the demands for a coffee-like beverage by persons whose 

 constitutions seem to be unable to take coffee itself because of gastric 

 or nervous disturbances. The following is a list of the commercial 

 terms for United States coffee-substitutes: Ralston Cereal Coffee; 

 Grain-o; Postum Cereal Coffee; Instant Postum; Ayer's Hygienic 

 Substitute for Coffee; New Era Hygienic Coffee; Shredded Cereal; 

 J. W. Clark's Phosphi Cereal Nervine Coffee; Minute Brew; 

 Drinket; and numerous others which are all preparations of various 

 cereals. Gairing's Grains of Health contains roots and vegetables 

 and some coffee. Old Grist Mill Entire Wheat Coffee is a mixture 

 of wheat, peas, and coffee. Fischer Mills Fresh Roasted Malt Coffee 

 and Kneipp Malt Coffee are composed of malt or barley. Kentucky 

 Coffee is made of Caesalpinia pulcherrima Sw. Jaffee is a mixture of 

 prepared fruits and grains. Ko-Loc is a liquid coffee-substitute. It 

 is used alone or mixed with ordinary coffee. It is prepared by a 

 treatment of coffee-beans, but is practically free from caffeine. It 

 is also used as a coffee flavoring extract. 



In Europe, much adulteration and pure substitution still persists 

 in the name of economy. There is little doubt but that a reduction 

 in the price of coffee would rapidly result in the disappearance from 

 European trade of the majority of these compounds, as they are 

 in no case as palatable as coffee. Moreover, all coffee-substitutes 

 and adulterants, excepting rare European samples containing ground 

 Cola nuts, are devoid of the exceedingly desirable volatile oil and 

 the alkaloid caffeine which give coffee its most palatable and stimula- 



