The home journal. (Winchester, Tenn.) 1858-188?, 1882-10-11


A man who was evidently Obliged. as
he said, ito count every penny,
showed q reporter of the Sun q brown
paper package of damp black mucil-
aginous stuff that he said was what he
had bought for coffee. Il paid eighteen
cents for pound package OF this in
Vesey street, said he, s'and when /
prepared it it did not look or smell or
tasfA 7Ekarco6ee< Izhave examined it,
and think it is largely made up of
breadcrumbs. / took some of it to the
store where my little girl purchased it.
and they admitted it was not coffee, and
gave me package of better goods, but
when my little girl went again she got
this same stuff
81 don't think bread crumbs would
be of any service in adulterating coffee,
sad large importer and dealer, :" and
/ think that what the man you speak of
mistook for bread was the peas and
beans in the composition. Bread would
not weigh enough to answer the pur-
pose, and unless | am mistaken 1T would
.loat to the top of the fluid when cooked.
But then so many things are used IN
spurious coffee that am not prepared
to say that anything you may mention
is not among the rest. 1t is understood
in the trade, however, that the chief in
gradients for initiating coffee are beans
and chicory. The average package OF
prepared cheap coffee is made up OF
one third Maracaibo and Rio and two
thirds chicory and beans. Coffee costs
from twenty five to thirty-eight cents a
pound, chicory costs but six cents a
pound, and beans are less than half the
price of chicory. The beans are roasted
Just as coffee is. then ground and mixed
with ground coffee. They look like the
genuine ground coffee, but have no
taste at all The chicory seed also looks
like the real article after the latter has
been ground, but has a strong and Bit
ter taste. and produces a very black
liquid"
"How can any one be certain of get
ting genuine coffeeP"
by buying it in the bean, either
green or roasted. The whole bean is
never anything but genuine. the sub
stitutes do not look anything like the
coffee bean, and cannot be mixed with
the genuine whole bean without ex-
posture. If you have not got coffee
mill, which. after all. only costs quar-
ter, buy the roasted bean and see your
grocer grind it for you. Never buy cof-
lee put up ground and in packages.
Never buy what purports to be cheap
coffee. Java is only twenty-five cents
a pound. Maracaibo is three cents
cheaper. Co6ees of all sorts always
command their price, and anything that
purports to be coffee and sells for less
than the market price of Maracaibo is
open to suspicion. Mocha is the dear
est coffee. 1t sells for thirty-eight cents
a pound.
People are SO used to bogus coffee
that they do not like the genuine. In
some boarding houses, hotels and res
taurants preparations of chicory and a
patented article have here that smells
to me like licorice are put into coffee to
make it go further. It makes black,
strong liquid. greatly fancied by for
eigners. know of a grocer who has a
good customer to whom he cannot sell
genuine coffee. He mixes chicory with
It and then she likes it. Much of the
cafe noir, or black coffee that is rel
ished at the highest-priced restaurants.
is made with larger proportion OF
clxcory than coffee, and many people
who are not at all economical buy chico
ry along with coffee because they like a
black, strong drink. suppose.
There is nothing" said man who
lays claim to fine taste and q wide expe-
rience in coffee drinking. like MKT
IRE of two-thirds Java and one third
Mocha, cooked in an old-fashioned tin
coffee pot. The Java produces mild
cream colored fluid, with the most en-
trancing aroma. The mocha is darker
and fuller bodied. 1t gives strength to
the Java without robbing it of any
thing. may be wrong. but insist
that the milk-just little. too much
milk spoils co!fee-shall be put in the
cup first. Putting the milk on top of the
coffee is not half so good. Boiling the
coffee and milk together is criminal
NJ y Sun.