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DRINKS.
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Vastata,
and
the
other
the
PelHcularia
Kolerota,
whilst
an
insect
called
the
coffee
bug
i^Lecanium
Coffea)
causes
great
destruction,
as
does
also
the
coffee,
or
Golunda
rat.
Indeed,
these
enemies
so
prevailed
in
Ceylon
as
to
render
coffee
growing
not
only
unprofit-
able,
but
almost
impossible,
so the
planters
took
to
growing
tea,
with
the
good
results
which
we
have
seen.
Raw
coffee
has
very
little
scent,
and
a
bitter
taste,
and
no
one
would
credit
it
with
the
delicious
aroma
which
is
developed
—
like
the
tea
leaf
—
by
roasting,
an
operation
which
increases
the
bulk
of
the
berry,
whilst
diminishing
its
weight.
It
commercial
value
is
in
pro-
portion
to
its
aroma
;
and
it
is
found
that,
by
keeping
the
raw
berry,
a
chemical
change
takes
place,
which
very
much
improves
inferior
qualities.
But
this
aroma
is
extremely
volatile,
and ground
coffee
should
be
kept
in
scrupulously
air-tight
cases.
Indeed,
so
fugitive
is
it,
that
coffee
to
be
drank
in
perfection
should
be
made
from
berries
roasted
freshly
every
day,
as
is
frequently
done
in
France.
Raw
coffee
contains
an
astringent
acid,
which
does
not
stain
iron
black,
like
that
of
tea,
but
green
;
and
it
also
embodies
Theine,
or,
as
it
is
called
when
applied
to
coffee,
Caffeine.
This
alkaloid
does
not
exist
in
large
quantities
as
in
tea,
i,e.y
the
drinker
of
an
equal
number
of
cups
of
both
beverages
would
have
less
of
the
alkaloid
if
coffee
was
drunk.
The
berries,
when
roasted,
and
their
flavour
de-
veloped,
are
ground
—
coarse
or
fine
according
to
taste,
and
are
then
ready
to
be
made
into
a
drink.
It
is