The Fulton County news. [volume] (McConnellsburg, Pa.) 1899-current, 1911-10-12
COFFEE SUBSTITUTES.
About Four and a Half Gallons Con
tain Same Nntritiye Value as a
Quart OF Skim Milk.

as we'll as sweet potatoes, cut into
small pieces and dried and parch
ed, have also been used. Such
drinks are usually resorted to IN
times Of scarcity, or when, for
one reason or another, 1T is not
possible to obtain tue coffee.
Chlcory is also a well-known sui
stltute tor coffee, although 1t is
generally used mixed IN larger
or smaller proportion with true
coffee, and by many such mix
lures are preferred to coffee
alone, as the chicory is thought
to improve the flavor.
There has recently appeared or
the market considerable num-
Der of coffee substitutes which
generally claim to be made from
cereals. In most cases the claim
is also made that such beverages
are especially 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 (1) to the material
extracted from the coffee Tor 9TH
er substance) by the water used,
and (2) to the sugar and milk or
cream added to the infusion. AS
the bulk Of the infusion is water,
1T is obvious that the food value
can not be great.
The composition Of a large
mum Der of samples of coffee and
coffee substitutes has been stud
led at the Connecticut State Sta
ton. The food value of coffee
substitutes has been studied by
Maine Station.
The Connecticut State Station
found that while some coffee sub.
stitutes contain a little true cof-
fee, probably added to give them
flavor, most were, as they claim.
ed, free from coffee. Such goods
were usually composed of one or
more roasted grains (barley,
wheat, etc J, pea hulls, and paste
made of wheat mlddhngs. Flour,
meal, and other ground grains
contain a little soluble material
but, as is we'll known, the bulk OF
the material IN them Is lnsoluble.
When the cereals are roasted, a
portion Of the carbohydrates Is
caramellzed 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 Name Station was
in every case made according tC
the directions accompanying the
material. The amount of the Ger
cal coffee which was recommend.
ed to be used varied considerably,
and consequently the strength
of the infusion varied within rath
er wide limits. When made ac-
cordlng to directions, a pound OF
material yielded from 20 to 1SC
cups.
The average amount of soluble
material in the different samples
land hence the total food material
IN the infusion, not counting su
gar and milk or cream added,
varied from p 4 to 51.2 per cent
This was made up from L. A to 4 6
per cent. protein, 13. 4 to Al 9 pei
cent. bohydrates, and l5 tC
4. 1 ash. The average cereal cof
fee infusion had the following
percentage composition; Water,
99.2; protein, 02, and carbohy,
drates, / 4, while the fuel value
was 30 calorles per pound. Skin
milk, which Is ordinarily consid
cred a rather "thln" beverage,
contains 3 8 per cent protein, 0.S
per cent fat, SIS per cent carbo
bydrates, and 08 per cent ash, OF
almost twenty times as much
food material as the average oI
the beverages made from cerea
coffee. If made according to d.
rections, one would have to drink
Al gallons of an infusion of one
of them which made an especla
claim to high nutritive value II
order TO get as much food as is