Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1862-07-25
[From the Baltimore Sun. !
TO THE MILLION.

The present condition of affairs has
very materially injured the resources of
q large part of our population and d.
minished their ability to procure, to the
full extent, some of the daily articles for
domestic consumption, amongst which
stand very prominently coffee and tea.
The avarice of trade, ever ready to
take advantage of industrial necessity,
offer to a needy public many substitutes
for those two great articles Of daily food,
and many compounds are presented to
them as equal to, and. with great assur-
ance even better in some respects than
genuine tea and coffee.
| can but advise the public to avoid
the purchase of all these nostrums, and
use that which is advised here as being
infinitely cheaper and better adapted to
their want than any compounds present
cd to their notice by spectators on their
necessities. Rye and wheat are far the
best of all possible substitutes Cor genu-
inc coffee. They have been more ex-
tensively, and for a longer time volunta-
rily used with more satisfaction, and |
can say with confidence in this respect,
are superior to any other substances
whatsoever. In many parts Of our coun-
try they have been constantly used, in
whole or in part, as substitutes for coffee
and tea, and form portion Of every
meal. They are infinitely cheaper than
any of the substances offered for sale in
the shop, and moreover have no hurtful
effect on the system, and of this we have
no certain assurances in the various sub
stances for sale in the stores.
The quantity of genuine coffee to be
used will depend on the consumer, but as
little as one-eighth part viii imparta very
decided and pleasant coffee flavor to the
wheat or rye necessary for daily use. l
have frequently partaken of coffee made
IN this manner, and found it to be pleas
ant to the taste, and fulfilling in a great
measure all the purposes of the full
amount of genuine coffee.
Mode Of Preparing for Use The
genuine coffee should be put in the oven
for roasting first, and when about half
or two-thirds done, the rye or wheat
should then be added, and the whole
stirred together until properly burnt.
This preeaution should not be neglected,
as if both the wheat or rye and coffee are
put in the oven at the same time, if the
coffee be properly roasted, the wheat OF
rye will be charred and rendered worth
less, or if the wheat and rye remain long
enough to be properly done then the
coffee will be imperfectly roasted. A
little experience will soon learn any good
housewife (and in these our country
abounds-I speak from personal knowl-
edge how long to roast the coffee before
adding the rye or wheak.and also what
proportion of the lattefhay be best to
mix with genuine coffee. Some persons
prefer wheat, some rye alone, and some
equal parts Of the two as the admxturc.
This is question which the taste and
the purse will soon decide.
The wheat and rye should be freed
from garlic and all other foreign sub
stance, be well washed, dried and put
away for use. The present market price
of wheat is about dollar and quarter,
and rye about 20 cents q bushel.
With one or both of these mixed with
small but still much greater quantity
of coffee than in the substitutes which
are offered for sale, the public will have
an agreeable, Strengthening beverage,
and what is of great consideration, a
healthy substitute for pure, genuine
coffee. Those who cannot procure coffee
will find in these when used alone, the
next best thing to, and should use moth
ing else as a substitute for it.
JAMES IIIGGNs,
Analytic and Consulting Chemist.
Baltimore, July 6, 1862.