An Improved Preparation to be Used as a Substitute for or in . Combination with Coffee.
Year: 1888

page_text: ate of Application, 17th Oct., 1888
Complete Specification Left, 17th July, 1889-Accepted, 17th Aug., 1889
PROVISIONAL SPECIFICATION.
An Improved Preparation to be Used as a Substitute for or in .
Combination with Coffee.
A communication to me from abroad by JOSEPH LAPEYRERE, of l'Ile de la Réunion,
in the Republic of France.
I, EDMUND EDWARDS, of the firm of Edwards and Co., Patent Agents and Engineers,
of 35, Southampton Buildings, Chancery Lane, in the County of Middlesex, do
hereby declare the nature of this invention to be as follows :—
This invention has for its object the substitution for the inert or positively injurious
substances ordinarily mixed with coffee, (such as chicory, carob beans or cératonica
siliqua, and other leguminous, and gramineous substances, and the like), of what is
known as Mussoonda-Borbonica, a substance of very similar composition to coffee as
the following analysis sbews.

page_text: When the Mussoenda has been roasted with coffee and afterwards separated by
sifting (the grains of the Mussoenda being smaller than those of coffee) it may be used
with advantage for children and persons of delicate digestion, or as a substitute for
coffee in café au lait..
The most economical proportions of the Mussoenda and coffee and at the same time
the most pleasant, to most tastes, is. one half of each. The quantity of the ground
mixture to be used is about the same as that ordinarily used for making coffee. By
increasing the quantity by one third an infusion is obtained physiologically identical
with coffee.
As the Mussoenda is somewhat less readily acted upon by boiling water than coffee,
it is preferable to prepare the infusion by steaming apparatus of the kinds now
commonly used, or to retain the Mussoenda in contact with boiling water for some
minutes.
On account of the tannic compounds contained in the Mussoenda, the infusion will
keep in earthenware vessels for two or three days, even in summer, without alteration..
Dated this 17th day of October 1888.
EDWARDS & Co.,
Agents for the Applicant.
COMPLETE SPECIFICATION.
An Improved! Preparation to be Used as a Substitute for or in
Combination with Coffee.
A communication to, me from abroad by JOSEPH LAPEYRERE, of l'Ile de la Réunion,
in the Republic of France.
I, EDMUND EDWARDS, of the firm of Edwards and Co., Patent Agents and
Engineers, of 35, Southampton Buildings, Chancery Lane, in the County of
Middlesex do hereby declare the nature of this invention and in what manner
the same is to be performed, to be particularly described and ascertained in and
by the following statement (that is to say) :-
This invention has for its object the substitution for the inert or positively injurious
substances ordinarily, mixed with coffee, (such as chicory, carob beans or cératonica
siliqua, and other leguminous, and gramineous substances, and the like), of what is
known as Mussoenda-Borbonica, a substance of very. similar composition to coffee as
the following analysis shews:

page_text: In order to use the Mussoenda as an infusion it should be roasted exactly in the
same way as coffee, except that as it is less rich in fatty matter it is as well to add a
small quantity of caramel when the roasting is nearly complete, that is to say when
the grains have acquired a red colour. Thirty grains of refined sugar in powder are
sufficient for 1 Kilogramme of Mussoenda.
This addition is however unnecessary when the Mussoenda is roasted mixed with
coffee in the proportion of one half of each, for in such cases the Mussoenda readily
absorbs the oil exuded from the coffee, and thereby acquires qualities almost identical
with those of coffee.
After roasting it is rapidly cooled whilst sheltered from currents of air, upon a
s nooth surface such as a marble slab, and it is then enclosed in a tight and non-porous
vessel.
The roasted Mussoenda is intended after grinding to be mixed with coffee. The
proportions of the mixture may be varied from 1 third of coffee and 2 thirds of
Mussoenda, to 3 fourths of coffee and 1 fourth of Mussonda.
Or the Coffee may be entirely omitted.
When the Mussoenda has been roasted with coffee and afterwards separated by
sifting (the grains of the Mussoenda being smaller than those of coffee) it may be used
with advantage for children and persons of delicate digestion, or as a substitute for
coffee in café au lait.
The most economical proportions of the Mussoenda and coffee and at the same
time the most pleasant to most tastes, is one half of each. The quantity of the
ground mixture to be used is about the same as that ordinarily used for making
coffee. By increasing the quantity by one third an infusion is obtained physiologically
identical with coffee."
As the Mussoenda is somewhat less readily acted upon by boiling water than coffee,
it is preferable to prepare the infusion by steaming apparatus of the kinds now
commonly used, or to retain the Mussonda in contact with boiling water for some
minutes.
On account of the tannic compounds contained in the Mussoenda, the infusion will
keep in earthenware vessels for two or three days, even in summer, without
alteration.
Having now particularly described and ascertained the nature of the said Inven-
tion and in what manner the same is to be performed, I declare that what I
claim is :-
--
The method of preparing and using Mussoenda Barbonica as a substitute for or
addition to coffee, substantially as herein described.
EDWARDS & Co.,
35, Southampton Buildings, London, Agents for the Applicant.