The morning news. [volume] (Savannah, Ga.) 1887-1900, 1895-07-17

| IoieNe lhulgesuon, bowel, liver and
kidney trouble. Absolutely pure.
ed entire. and the contents substituted by
| the introduction Of one or the other of the
inferior coffees already alluded to. even
small-bean Rios being used when the San
| tos, Maracaibo or Guatemala are high
priced or difficult to procure These glar.
| ing forms Of substitution I'm Mocha coffee
may be detected by a comparison OF the
mixture with a sample of the genuine
| bean. The bean Of the genuine Mocha is
| round, small, uniform and symmetrical
| varying in color from a rich olive-Rreen
| cast almost translucent when new, and a
| bright-yellowish hue when old, being at
| the same time very clean and attrac.
| tive in the land. The adulterants used are
/ much larger. more irregular, and varyine
in size. style, form and color. from a dark
/ or grass-green, TO a pale white. according
! to the age and nature of the coffee used
| Coffee beans, from which the oil of cof-
| Zee and caffeine have been extracted for
/ medicinal purposes, or the manufacture
| OF some coffee extract. are redried and dis
\ posed OF to roasters and interruptions
dealers as sound coffee These coffee
/ beans look quite natural. but on close
| inspection are found TO be tough and light
/ On infusion they yield a watery and fia-
/ vorless liquid. Recently a patent has
been obtained for the purpose Of impair
/ ting TO coffee beans, by a summary oper-
/ alton, the properties and characteristics
/ possessed by coffee which has been stored
| and kept for a long period of time under
/ favorable conditions. The process Of
| aging the coffee consists in spreading out
! the raw beans in a thin layer between
/ alternate layers Of damp bags or other
/ textile material. Tho bags are sprlnlSled
/ with water and piled one on top of the
| other until all are uniformly moistened
one OF these demp bags is spread out AMI
/ a dry bag laid upon 1t, upon which Is
/ placed layer of green coffee; another dry
/ bog is placed over the coffee and a damp
/ one laid above II, the alternate layers be-
ing continued to any desired hight The
/ pile of bags and coffee is then com pressed
and the beans kept in their confined space
until the maturing or aging effect is nc
complished.
Roasted coffees are sophisticated chiefly
by mixing or substituting lower with
higher grade coffees, and by COATING the
beans with some obnoxious compound II
| has been customary for some years to
coat or glaze coffee with certain gluey or
! starchy compounds, ostensibly to protocJ
the beans from the oxidizing in fiuences OF
the atmosphere, preserve the aroma and
| clarity the liquor in preparation, each
| roaster and dealer using different COM
pound for the purpose. 1t is generally
| composed OF various CLUES, moss and Other
| ed by placing the ingredients of the COM
pound in a cask, vat or tank filled with
boiling water conveyed through pipes. or
| by injecting steam, thoroughly stirring IT
! at the same time until mixed TO the re
| requisite consistency.
This solution is applied to the coffee
while hot, generally in the cylinder. while
revolving, which diffuses the material and
| tmparts an even and uniform coating 10
the coffee, adhering and hardening as it
! cools. The roasters and others who coat
or Craze coffee in this way claim that the
practice is resorted to for the purpose of
closing the pores, retaining the aroma and
for self-settling the liquid when warm.
! The real object of the process is to conceal
defects, disguise low grade and damaged
| coffees ana add weight and color to light
chaffy products. Light. chafy beans abb
sorb more of the solution than the hard.
| solid ones, and the softer and rougher the
| bean the more the coating improves its
appearance. For the purpose of imparting
/ a lustrous aspect to roasted coffee a IL
/ quid has recently been invented the compo-
| sition OF which is so far unknown. II IL
| clear and oily in appearance, but entirely
| free from color, taste or smell, and mixes
| in all proportions with petroleum. from
! which fact II would appear to be nothing
more than highly purified petroleum oil.
In which case 1t must be classed among the
Many of the so-called Javas and other
coifees with high-standing names now in
the market and much Wanted and extoll-
! ed are nothing more than combinations Of
medium grades. some of the most reputable
consisting merely of Santos and Java In
! the proportion Of 40 per cent of the former
to go per cent of the latter. The distinguish
ing features of the raw or natural bean
being largely altered in the process Of
lie g.
experts TO detect this most common form
OF adulteration, an acquaintance with the
original havors of the different varieties
being the only sure means of detection.
Some years since there was invented n
bean resembling roasted coffee. made from
dried plaster Of paris which was intended
Tor admiXture with coffee, and at the pres
ent time far more dangerous fraud is be-
ing perpetrated In the already wide field
or coffee adulteration. 1t Is that of a bogus
of artificial bean, resembling that Of whole
roasted coffee, which, on analysis, proves
10 be largely composed of wheat flour, mix
ed with a giutinous compound of cracker
dust, paste or molasses, moulded in the
form of the true coffee bean and favored
with a weak solution OF chocolate
Ground coffees are more or less adul-
terated in one form or another, chief
among which is that of the admixture of
the roasted and ground roots of chlcory
dandelion. carrot, parsnip, beet and other
vegetables. Peas, beans rye rice wheat
barley and other cereals, with many sim
liar substances, have not only been used
as adulterants, but under various names
have been introduced as substitutes for
coffee. So far no single one Of them has
obtained any success as such, except to
bring coffee into undeserved disrepute
The fact that for over a hundred years
chicory has been successfully used as a
substitute for and a recognized addition
to coffee. while in the meantime innum-
cradle other substances have been tried
for the purpose and abandoned, indicates
that chicory must be agreeable, II not
beneficial to many constitutions besides
impartng to coffee additional color, body
and pungency. In its external character
istics II closely resembles ground coffee,
but 1t is entirely destitute of Its pleasing
nj 10 ogo