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13S
Temperate
Beverages.
the
alkaloid
caffeine,
•which
is
identical
in
its
cha-
racter
to
theine,
the
principle
of
tea.
Gaffrio
Acid
is
a
peculiar
acid
contained
in
raw
coffee
;
caff
cone
a
brown
aromatic
oil,
formed
dur-
ing
the
roasting
of
coffee.
In
reference
to chicory,
that
doubtful
improver
of
coffee,
we
may
say
that
it
gives
a
dark
appearance
to
the
liquid,
and
a
bitter
flavour,
making
the
coffee
appear
stronger
than
it
really
is,
to
the
deterioration
of
its
flavour.
The
use
of
isinglass
or
any
artificial
finings
to
clarify
coffee
is
objectionable,
for
the
reason
that
such
a
process
removes
much
of
the
astringency
and
vivacity
of
the
infusion.
A
cup
of
coffee
stirred
with
a
pod
of
vanilla
will
acquire
a
delicious
flavour.
Ground
coffee
is
frequently
adulterated
with
roasted
beans.
Chicory
Detected
.
—
When
the
presence
of chicory
is
suspected,
place
a
teaspoonful
of
the
coffee
on
the
top
of
a
tumbler
of
cold
water
;
if
pure,
it
will
float
for
some
time,
and
hardly
colour
the
water
;
but
if
chicory
is
present,
it
will
rapidly
absorb,
and
impart
a
red
tint
to
the
water
as
it
falls.
A
good
liquor
for
making
coffee
is
made
by
first
infusing
a
handful
of
oats
in
a
quart
of
boiling
water
for
a
quarter
of
an
hour
;
then
strain
and
add