Morris tribune. [volume] (Morris, Minn.) 1880-2000, 1885-05-13
Chiccory with Coffee

Scientific American: The chlccory
root, which was used more with coffee
when the latter brought a higher
price than it does now, but which Is
still greatly used on the Continent,
somewhat resembles II parsnip. Inc
stem rises to height of two or three
feet, the leaves round the base being
toothed, not unlike those of the dam
delion-indeed, it is closely allied to
that plant. The preparation of chic
cory, us carried out in Belgium, is
very simple. The older white roots
are sele cted, cleaned, sliced, and kiln
dried, and are then ready for the
manufacturer. 1t is roasted in an
iron cylinder, called drum, which
revolvGs over coke furnace. When
taken out it is of dark brown color,
and while hot 1t is soft and pliable,
but after being raked out and subjec-
ted to draught of cold air, it becomes
hard and crisp, and is then ready for
the mill. From the mill the powder
! is passed through cylinder sieve,
| from which it energies as fine as the
finest flour; and the partially ground
pieces, or foreign matters that may
have found their way into the chic
| cory, drop into separate bin. The
shades of color vary occasionally to
suit the taste of the purchaser. The
chiccory root is cultivated in Belgium
Holland, France, and Germany. In
Belgium, where it is also used as q
vegetable, it is very extensively
grown, its culture and it's manufacture
(both of which are unrestricted) form
ing two of the greatest Industries of
that country; and its infusion is large
ly drunk as an independent beverage
For home consumption it is put up in
small round and square packets of
various weights, with highly colored
and attractive looking labels attached
and so dispensed to the public, who
can also purchase it in q loose state.
TO preserve it in good condition, chic
cory should be kept in atightly closed
box and in a dry place; otherwise, it
will become lumpy and rank, and UNI
fit for use. Instead of being ground
down to a fine powder, chiccory is
sometimes granulated-that is to say,
ground into grains or small Jumps.
This is often done when it is intended
for export, as in this state it can be
packed loosely in barrels, and is less
likely to deteriorate. When exported
in powder it is packed in tin cases,
which are Theoretically soldered down
to prevent injury from atmospheric
changes. The London Grocer says
that large quantities prepared in both
ways are annually shipped from Bel
GUM to all parts of the world.
Eggs
The Poultry World says that sue
cess in the poultry yard very much
depends upon the shortest possible
time. A hen can produce but a GER
tain number of eggs, and she may be
fed so as to part with them in two
years, or she may loaf away five or
six years, in producing the same
number. Quick work means greater
profits, not only in the production of
eggs, but in the market value of the
animal when eggs cease. We must
learn the art of feeding so as to real
ize all that is possible before the hen
is two years old, and then send her
to the chopping block fat and ready
for market.
The production Of eggs is constant
drain upon the hen. From one and
half to two ounces of highly concen-
trated food is secreted through tissues
daily in order that the eggs be formed
and this drain must be met. The hop
per will not carry, or the stones grind
unless the grain be supplied. Now
this quantity of food necessary to form
the eggs constitutes about one-half of
what is taken into the system daily,
the remainder going to form flesh and
sustain the animal. The demand for
yolk, albumen and shellforming ma
terial goes on constantly, and must be
met, so that we may run this egg ma
chine at full blast until the vital forces
are exhausted. Here is the secret I'M
derlying success, and any one who
runs may learn. Out of the grains,
bones and shells in their variety comes
the supply which will meet the de-
mands of nature, and these with pro-
per exercise to sustain vitality are
what is needed to keep up the flow of
eQps