Wilmington journal. [volume] (Wilmington, N.C.) 1844-1895, 1863-03-26
Fayetteville Observer please copy.
Coffee and las Substitutes,

The If coffee O beverage seems 10 lave origin
ated among the Turks in Arabia, from 6heDce il was
carried to Europe in 1869. 1t has gradually become
national beverage to Europeans and Americans, we !
the MOsems and it has been called lone of the chit
ssares ct life among the people" The coffee bean
is the seed of the CoeG Ardblcn, shrub which grows
bout the height Ut 30 feet bat is usually cut down
abost six feet increase the yield of the bead It's
cultivation confined until within the past cEDtury
to Egypt and Arabia, but it is now cultivated in the
West 1rda and East India Islands; also il Brezi upon
most extensive scale. single tree sometimes yields
about 20 pounds of BEANS and about 100 poauds are
Obtained the crop OF on of land. There
number CT varieties Of cose, but Mocha or Arabian is
still the most famous It's beans small ard Of daI
yellow color Java is larger bean, and the color is
paler yellow West India and Brazilian coffee is of
bueish grey color
Psychologists have epdeavored 70 account for the OK
tended Of coffee by ascribirg TO it peculiar quail
" Tor preventing the waste OF eniHa tissue in the v-
ing beDg. This principles called caffeine and ia CON-
posed OF carbon g. nitrogen 2 hydrogen TO- and oxy-
gen parts. Roasted coffee contains about SO parts
OF cahtrIne. In roasting coffee great should be
exercised not to overhead it, because the Catherine in it
liable to vOlaze. Tie best temperature to roast
coffee is 1872 Fah and the operation should be per-
formed in close revolving vessel. When the beans
have assumed bright brown color, they should be
cooled, if possible, in the vessel in which they have
been roasted, to retain all the aroma that has
been developed by the roasting operation. Burnt cot
fee beans just suitable for making infusion as
charred wood Upon 10 account, therefore, should
coffee beans be heated in roasting to char them
Coffee should never be boiled because the boiling
ton Voatlizes the aromatic rOsin in it, and this
stutes nearly three per cent of the beans. 1t should
be ground as finely possible, scaded with water
heated to the boiling point 1t can be clarified with
the white of eggs or ising ass This information
lates to pure coffee.
Ia Germany and England the poorer classes, who
cannot afford to bny coffee, mixtures of it, aud in
many other substances entire substitutes II
Germany dried yellow turnips and chiccry mixed
together are employed substitute chicory is also
very generally mixed with coffee in England.
Lately several mixtures and substitutes for coffee have
become more common among our own laboring people
on account of the great in the price of coffee. In
some OF our country villages, German families roast
end these substitutes for cof Roasted
rye Is old and well known substitute and so is Sob
belts coffee which consists of roasted corn Many
persons roast white beans and peas and mix them with
coffee, others roast carrots and beets and make
ture OF them with coffee. In paris of France
mixture of equal parts Of roasted chesnuts and coffee
is used.
1t makes very superior beverage to chicory, tur--
nps and ali the other articles mentioned. The subst
for coffee innumerabla and so far as taste
concerned this is matte" of cultivation. If any
Of thise substitutes for coffee contained caffeine or
similar principle, they would answer the same purpose
and their use should be iLculcated but in all the
analysis that have examined of chcora turnips
ros bees peas, beans and rye such substance
as caffeine is mentioned therefore they are not true
substitutes for in chemical and physiological sense
We have been unable to obtain satisfactory analysis
OF chestnus ard acorns but it is well Known that these
contain tannic acd and it is certain that caec acid is
very nearly allied to it hence they may have close
resemblance 10 coffee in taste, and perhaps in effect
also.-Scientlfc dn1cr lean.