I40 COFFEE 



FAMILY SOURCE GENUS AND SPECIES PART USED 



saenda Coffee) Seed. 



Galium aparine h Fruit and roots 



with chicory. 



palustre L Fruit. 



GalUeniera (Galiniera) cojfeo- 



ides Del Seed. 



Musscenda sp Seed. 



Pavetta Baconia Hiern Seed. 



Psychotria latifoUa H.B Seed. 



Randia genipceflora DC. (Wild 



Coffee) Seed. 



Caprifoliaceae Triosteum aurantiacum Bick- 



nell (?) Seed. 



Triosteum perfoliatum L. 



(Wild Coffee) Seed. 



Compositae Cichorium intybus L Ground Root. 



Gundelia Tournefortii L ? 



Helianthus annuus L Seed. 



Scorzonera hispanica L Root. 



Taraxacum officinale Webber. . Root. 



Note: — Other adulterants which have been used, the species source 

 of which I am unable to state, include dried prunes, pears, carob bean 

 pods, charcoal, red slate, dried pellets consisting of ground peas, pea 

 hulls, various cereals, etc., held together with molasses, clay pellets, 

 kaolin, evaporated skimmed milk preparations of artificial beans, innu- 

 merable beans, peas, cereals, sawdust, oak bark, burnt sugar, biscuits, 

 brown bread, pilot bread, and even baked ox liver. 



§b. DETECTION OF COFFEE SOPHISTICATIONS 



(The following methods do not assume to render the precise quanti- 

 tative determination of each adulterant.) 



I. Whole Beans 



A. Raw Bean Tests: 



1. If all one variety, the beans — prior to blending — should be 

 uniform in size, appearance, and color. Irregularity indicates 

 artificial beans. 



2. The beans should be free from stems, stones, dirt, and other 

 foreign substances. 



3. Transverse section of bean should show uniform color 

 throughout; if interior is lighter in shade, artificial coloring is 

 indicated. 



