North Branch democrat. [volume] (Tunkhannock, Pa.) 1854-1867, 1862-10-22
farmer's GnI nm1l.
COFFEE SUBSTITUTES.


The love of coffee is an acquired taste. Per
haps nins-tenths Of the families using it burn
it almost to coal, 30 that, in reality, any
other burnt bitter would answer quite as well
In fact, multitades ia the far West, removed
from markets, have become accustomed to use
bSrnt bread crusts as substitute, which Ger
tainly 10 not injurious, but it 10 known fact
that cup of some mild, hot drink al meals is
positive benefit, while glass of the purest
cold water il as certainly an injury, especial
y to invalids and TO NIL who do not have ro-
bust health.
The following Substitutes for coffee have
been collected, in all of which 1t is suggested
frst, that the substitute be mixed with the
genuine articles, half-and-half; second, that
in order to know what you are really drink
ing, roast and grind your own coffee. In this
way only Gao you know that you are not i'm
posed upon, or may not be drinking some
cheap material, either filthy or poisonous.
l. It in said that three parts of Rio, with
two parts of old Government Java, well pre-
pared, 10 quite as good, if not superior, to that
made of the latter alone.
2. WHEAT CoTFEE.-Wheat coffee, made
of mixture of eight quarts of wheat to one
pound of real coffee, is said to afford bever-
age quite as agreeable as the unadulterated
Rio, besides being much more wholesome.
3. BYE CoREEs.-Take peck of rye and
cover it with water, let it steep or boil until
the grain swelis or commences to burst, then
drain or dry it. Roast TO deep brown color
and prepare as other coffee, allowing twice the
time for boiling. Wheat coffee probably
could be made the same way.
A. ANorHER.-Take some rye first scald
it; second dry it; third b.own it, and then
mix it with one third coffee and two thirds
rye, and then you will have as good cup of
coffee as you ever drank.
S. SWEET PoTATo CoFFEE.-Take sweet
potatoes, cut them fine enough to dry conven
iently, and when dried, grind in coffee mill
dry them by the fire or stove, at this season
of the year, or by the sun, when that will do
W kEiLA1 3uu use UHC anu u Hdil lcdCupluIS
for six perssAs, or mixed with coffee in such
proportions as you like. Sone omit half of
the coffee, some more.
6. BARLEY CoFEEE.-Take common barley,
OF the skinless, if it can be obtained, roast as
you would coffee, and mix in such proportion
as suits your taste. 1t is very good.
7. PEA CoFFEE.--It is probably known to
many that . very large per cent of the ground
coffee sold at the stores is common field peas,
roasted and ground with the coffee There
are hundreds of thousands of bushels of peas
annually used for that purpose Those who
are in the habi: Of purchasing ground coffee
can do better to buy their own peas, burn and
grind them and nix to suit themselves.
8. CARROT CoFFEE.-It is recommended
by an exchange. Cut up, dry and grind, and
mix with coffee in quantities to suit the taste
9. observation-disclosures also, are
said tc make excellent coffee.
10. Dandelion root, dried and slightly
scorched, never burned.
IL. CHlcoRY CoFFEE--Equal weights of
ehicory and coffee, dried and roasted in the
usual manner. The chicory root is raised as
easily as carruts, and in exactly the same
manner. To prepare the root, wash it clean,
slice it lengthwiso in four to six pieces, ae-
eording TO size, eot in tive inches lengths, dry
and keep in dry place until wanted. Chic
ory 10 largely used to adulterate coffee in this
country, and especially in Europe, 25,00O,OO0
Of pounds being used in England and France
alone.
II. EXCELSIOR COFFEE (Our own( -
Half cup of pure, new, farmhouse milk ,and
while almost boiling hot, add to it as much
boiling water, and when sweetened to suit,
all iA Escoffao - and drir,E doru. rIzIr