Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-11-21
SUBSTITUTES. FOR COFFEE
COMMENT IN YEAR BOOK OF DE-
PARTMENT OF AGRICULTURE.
Value of Eggs as Food Product
Weight Per Dozen Compared
Difference in Flavor.

Coffee substitutes of domestic manufac
ture have long been known. An infusion
of parched corn, corn coffee, has met
with some favor in the household IS drink
for invalids. Parched wheat peas. beans
and corncobs, well as sweet potatoes,
cut into small pieces and dried and parched,
| have also been used. Such drinks are
usually resorted to in times of scarcity, or
when, for one reason or another it is not
possible to obtain true coffee. Chcory Is
also a wel-known substitute for coffee, al
though it is generally used mixed in larger
or smaller proportion with true coffee, and
by many such mixtures are preferred to
coffee alone as the chicory is thought to
| improve the flavor.
There has recently appeared a consider
able number of coffee substitutes the
market which generally claim to be made
from cereals. In most cases the claim Is
also made that such beverages are especial
ly wholesome, and in some cases that they
| have a high food value. The value as food
of coffee or any such beverage is evidently
due % to the material extracted from the
coffee Tor other substance by the water
used, and CD to the sugar and milk or
cream added to the infusion. AS the bulk
of the infusion is water, it is obvious that
the food value cannot be great.
The composition of a large number or
samples of coffee and coffee. substitutes
| has been studied at the Connecticut sta
ton. The food value of coffee substitutes
has been studied by the Maine station.
Roasted Substitutes.
THE Connecticut station found that while
some coffee substitutes contain little true
coffee, probably added to give them flavor,
most We're, as they claimed, free from
coffee. Such goods were usually composed
of one or more roasted grains darcy,
wheat, etc), pea hulls and paste made
of wheat middlings. Flour. meal and other
ground grains contain a little soluble ma
hlt iS
the material in them is insoluble. When
the cereals are roasted, portion of the
carbohydrates is carameliZed and rendered
soluble 1t is. therefore. undoubtedly true
that the roasted material is more soluble
than the unroasted. The infusion of the
cereal coffees studied at the Maine sta
ton was in every case made according to
the directions accompanying the material.
The amount of the cereal coffee which was
recommended to be used varied consider
a bly,, and consequently the strength of the
infusion varied within rather wide limits.
When made according to directions, pound
/ of material yielded from - to $50 cups.
y,,ue of Errs
-, 49,, -, vii, s,,.a ,,,o,,e,
Regarding eggs, the DOCK Will S'"'e "iiioA'S
other things that the North Carolina sta
| ton. in connection with some of its recent
,,a,,r4,,, o>,,ori,,opts raaordad the weight
3 ,- - 7oo, &c we'll &c the ,,1Iuber
% s s. p .a',nad ~, ,,,11ats and old hens
-. S.,to,. of vol ,tnop-p hreads and nv
| Pekin ducks during six months
! Generally speaking. larger eggs We're lana
by hens than by pulels OF me SAM r., " ee ,'i
| ne eggs ld'u ps l'Ie 80, " - Ia hT. ,,I
| breed of hens. weighing 800 ounces per
| dozen OF the different breeds of hens test
! ed, the largest eggs We're laid by the Light
! Brahmas, weighing IS ounces per dozen.
| The Black Langshan and Barred Plymouth
Rock hens eggs weighed little over 20
| ounces per dozen while those laid by Single
! Comb Brown Leghorns, late Matched Ply
mouth Rock White Wyandotte and Buff
| Cochin hens ranged from 21.7 to G3.7 ounces
| per dozen
| OF the pullets the heaviest eggs were laid
! bv the Black Minorcas. weighing 26.3
| ounces the highest by the Single Comb
! Brown Leshorn and Siver-laced Wyan-
| dottes weighing 10 and oil ounces per
| dozen respectively. The Barred Plymouth
! Rock. White Plymouth Rock. White Wy
andotte Black Langshan and Buff Cochin
nullets' eggs all weighed not far from "A
| ounces ner dozen AS will be seen, the va
| ration in the weight of the eggs was con-
| siderable Rating the lightest eggs Chose
| from Single Comb Brown Leghorn pullets)
| at 121a cents per dozen the prevailing mar
ket price in North Carolina when these
| tests were made, the relative value OF eggs
from other preeus on me "a, r ~
w. tb.a market n,i nrice was calculated.
., po,,d
| 49, ros,,,+s obtained the
VI. 'he no7'7 III o,,,. Nv, tho
station peheNes 'ii"' 7@iii'ie ee'
| pound would be more rallohal 'hall ny 'lle
Dozen ION what other article of food will
neonle he content to pay the same price for
= - WOW N NOV cont in yaluep
"ha' may ''iS W. ~ o,,..ah,, 40
Or what producer OF hiEi cli .t p,u
duce OF any other klhu wiz consent 70 SUI
ply all the way up 10 % per celit i,9it 'd a
market value ana no, t.i'lih ~ auu - ' t
standard price iot do'1'loi M: N'iusc -,
apparent opJecuoh 70 selitIls 81, oS
weight Is that ,neH az no. a. 49, 1e
IN the nouseholu III 'ilis ""s -,
| clpes can lot esSs ny iluiioei diiu ~ ~
weight lhere Is no quessioit INC. VS. So,
ing the eSsS "ouiu ne iioi -, 90 &c; ,;h
recipes are o?ca fiI ii'' WIN ''' "ii'
TINS methou Is loiioMeu. +o .ho+ bo,,s.-
Inc report gees vi ~ 800 .t n 49, ho
wives VINO use many esSS anu an WY 80 Ia,
bituallE ca! 'htIh polieu hitoM nc -
-bosa which are rndeniably fresh There
is very general belief that the flavor Is
influenced by the feed "hlch the mems re-
etlNe' "',u 'ia, ,,e tr,ne 80 i7nart n
iiri9ns a.,Dnr 70 the eggs The truth of
! this belief was shown by recent expert
wants at the North Carolina station.