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greater part of the chicory used for coffee was formerly 
obtained. The chicory grown in Germany was both cheaper 
and better than that grown in England. The way in which 
the root was prepared for mixing with coffee was as follows : 
the roots were first thoroughly washed, then placed in a 
cutting frame, and arranged by women to be operated upon 
by the cutters. After being cut into small pieces, a quarter 
of an inch in length, the next process was that of being 
dried. This was effected by the heat being transmitted 
through perforated tiles, or wire gauze, and the root was 
afterwards placed in iron cylinders, which were made to 
revolve over a fire of intense heat. It was then ready for 
pulverization, which was done by revolving stones; but it 
was sometimes ground by means of small iron mills. When 
in this state, it was sold to the grocer or retail dealer, by 
whom it was used to suit his own convenience, or the taste 
or price of his customers. And they would, perhaps, think 
it a remarkable fact, that, whilst coffee was often so largely 
adulterated with chicory, chicory itself was in its turn no 
less adulterated. 
Mr. Anstey had stated, in the last session of Parliament, 
that a compound of burnt bread, burnt and mouldy biscuits, 
and burnt and ground rope yarn, were often palmed upon 
the public and substituted for the genuine article. In fact, 
it sometimes happened that in articles which were manufac- 
tured and sold as pepper, mustard, and chicory, none of 
them contained a particle of the real article. In no case 
was it possible to ascertain whether or not the chicory was 
entirely pure. The price and the respectability of the 
dealer would be the best test which they could apply. 
Some parties had an idea that the growth of chicory ex- 
hausted the land, and destroyed the value of the succeeding 
crop ; but, from careful investigations which had been made, 
so far from this being the case, it was found that the growth 
