Nebraska advertiser. [volume] (Brownville, Nemaha County, N.T. [Neb.]) 1856-1882, 1862-08-23
rORan 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, muItitudes IN the
far West, removed from markets, have
become accustomed TO use burnt bread
crust as a substitute, which certainly is
not injurious, but it is a known fact that
cup of some mild, hot drink at meals is
a positive benefit.
The following substitutes for coffee
have been collected in all Of which it is
suggested, first, that the substitute be
mixed with the genuine article, half-and.
half; second, that in order 10 know what
you are really drinking, roast and grind
your own coffee. In this was only, can
you know that you are not imposed upon,
or may not be drinking some cheap ma
terial, either filthy or poisonous.
/. It 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 Cofe.-Wheat coffee, made
of a mixture of eight quarts Of wheat to
one pound of real coffee, IS said to afford
a beverage quite as agreeable as the un4
aduIterated Rio, besides being much more
wholesome.
3. Rye Cofee.-take a peck Of rye
and cover it with water, let il steep or
boil until the grain swells or commences
to burst, then drain or dry it. Roast 70
deep brown color and prepare as other
coffee, allowing twice the time for boil.
ing. Wheat coffee probably could be made
the same way.
a. 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 Cofee.-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 a half teacupfuls for six persons, or
mixed with coffee in such proportions as
you like. Some omit half Of The coffee,
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 sach
pEoportions as suits yeCr taste. ftisFery
good.
2. Pea Cofes.-It is probably known
to many shn 8 very large per cent 81 The.
ground es9e6 sold ~ The stofes s. oosa11a
held 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.
8. Carrot Cofee.-It IS recommended
by an exchange. Cut up, dry and grind,
and mix with coffee in quantities 70 suit
the taste.
9. Chestnut Cofee.-Chestnuts, also,
are said to make excellent coffee.
10. Dandelion root, dried and slightly
scorched. never burned.
III. Chicory Coffee. Equal weights Of
ohicofv and coffee. dried and roasted in
the usual manner. The chicory root is
raised as easily as carrots. and exacllyin
the same manner. The chicory root is
raised as easily as carrots, and exactly m
the same manner To prepare the root,
wash It clean, slice It lengtbwlse ln tour
or six pieces, according to size, cut ID two
inch lengths, dry and keep in dry place
8niil wanted Chicory IS largely 1ssa q
aduherate coffee II tsis csontIy' 81
gscialy Ia Europe = ,0oo eco q pounds
belDg used ~ Elslahf and france alone
II. Excoisioe goHee.-( Gus oHn-)--
Half q cap Of pgTe. 1e
fa.ls, ard vhae almost boiling boo. aa-
s9 +, Il t holisne natsr aad wlsr
svets4aed 10 sat, cal ]. coles, aAq
drink it dowa.--Halg'a yggTFak