SUBSTITUTES POE COPFEE. 



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. 

 Cunoniacem) . 



The following are also used, either as substitutes or as 

 sophistications for coffee : — Dandelion Eoot {Leontodon Ta- 

 mxacum), prepared as chicory. Eye. Chick-peas {Cicer 

 arietinum). Broom-seeds {Spartium Scoparium: Nat. Ord. 

 Leguminosce) , The seeds of the Yellow Water Iris [Iris 

 Pseudacorus : Nat. Ord, Iridacece) ; and the common Horse 



