Nebraska advertiser. [volume] (Brownville, Nemaha County, N.T. [Neb.]) 1856-1882, 1862-11-08
Coffee Substitutes.

The love of coffee is an acquired taste.
Perhaps nine tenths of families using il
"burn" it almost to a coal, so that, in re-
ality, any other burnt bitter would answer
quite as well. In Fact, mulliitdes m the
far West, removed from markets, have
become accustomed to use burnt bread
crust as a substitute, which certainly is
not injurious, but il is a known fact that
a cup of some mild, hot drink at meals is
a positive benefit.
The following substitutes for coffee
have been collected, in all of which il is
suggested, first, that the substitute De
mixed with the genuine article, half-and-
half second, that in order to know what
You are really drinking, roast and grind
your own Coffee III this was only, can
you know that poo are nel imposed upon,
OF may n0g be drinkias some cheap ma-
teriai, either filthy o. poisonons.
/. 1t is said that three parts OF Rio,
with two parts of old Government Java,
well prepared, is quite as good. if not
superior, to that made of the latter alone.
2. Wheat Coffe.-Wheat coffee, made
of mixture Of eight quarts Of wheat to
one pound of real coffee, Is said TO afford
a beverage quite as agI eeable as the I'M
adulterated Rio, besides being much more
wholesome
3. Rye Cofee.-take a peck Of rye
and cover it with water, lei il steep Or
boil until the grain swells or commences
to burst. then drain or dry L. Roast %
a deep brown color and prepare as other
coffee, allowing twice the time for boiia
ing. Wheat coffee probably could be made
the same way. e'
4. Another.-Take some rye; first
scald it; second dry it third brown IL
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.
5. Sweet Potato Coffee.-Take sweet
potatoes, cut them fine enough 10 dry
conveniently, 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 it.; grind and use one
and half teacupfuls for six persons, or
mixed with coffee in such proportions as
you like. Some omit half Of the cofeei
some more. ..
6. Barley Coffee.-Takc common bar'
ley, or the skinless, if il can be obtained,
roast as you would coffee. and mix IN such
proportions as suits your taste. Il isgo1d.
2. Pea Cofee.--It Is probably known
TO many that a very large per cent, Of the
/ ground coffee sold az 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 habit OF
purchasing ground coffee can do better TO
buy their own peas, burn and grind them
and mix to suit themselves. ra.-
s. Carrot Cofee.-It is recommended
by an exchange. Cut up, dry and grind
and mix with coffee In quantities to suit
| the taste.
9. Chestnut Cofee.-Chestnuts, also
are said to make excellent coffee.
10. Dandelion root, dried and slightly
scorched, never burned.
H. Chicory COfee.-Equal weights o.
, chicory and coffee. dried and roasted II
the usual manner. The chicory rool j
2 raised as easily as carrots, and exactly II
the same manner. The chicory ro5t
: raised as easily as carrots, and eZacIly i
/ the same manner. To prepare the roo
< wash it clean, slice il leDC thwise in foo
or SIX pieces, according tOsize, CO. in two
I inch lengths, dry aid keepin dry plac
), until wanted. ChicOry is largely used
s adulterate coffee in this country, and es
: pecially IL Europe. % 600, 600 Of pound
being rsed in England and France alone
y. Excelsior Cofee.-(Our own. y
Is Ralf a cup of pure, new, farm-hous
fmIlk, and while almost boiling hot, ad
to it as much boiling water. and whe
% sweetened to suit, call il "eoffee,'i 40
drink it down. = Rall's JoyrnG5.