Plate 1.—ABranch of Coffea Arabica, with Berries and Flowers.

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COFFEE AND CHICORY:

THEIR

CULTURE, CHEMICAL COMPOSITION, PREPARATION
FOR MARKET, AND CONSUMPTION,

WITH

SIMPLE TESTS FOR DETECTING ADULTERATION,

AND

PRACTICAL HINTS FOR THE PRODUCER
AND CONSUMER.

BY
P. L. SIMMONDS,

AUTHOR OF “THE COMMERCIAL PRODUCTS OF THE VEGETABLE KINGDOM,”
“A DICTIONARY OF TRADE PRODUCTS,” &c.

WITH NUMEROUS ILLUSTRATIONS.



LONDON:
E. & F. N. SPON, 16, BUCKLERSBURY.
1864.
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PREFACE.

A practical essay on the culture and preparation of coffee for market inthe various producing countries of the world, brought down to thepresent time, has long been wanted, especially as the sources of supplyhave changed so much of late years. Porter’s “Tropical Agriculturist”has long been out of print, and my own work on “The Commercial Productsof the Vegetable Kingdom” is too expensive and too diffuse for ordinaryreference. The present hand-book deals with the subject in a popularform, but, at the same time, supplies correct information on mostpoints, combined with the fullest descriptive and statistical detailsrespecting every coffee-producing country. For much of the informationrelating to coffee cultivation in Ceylon, I am indebted to a smalltreatise by Mr. G. C. Lewis, privately published in that island. For theviews of buildings and scenery, I am under obligations to Sir{iv} EmersonTennent and Messrs. Worms, who kindly lent me original drawings andphotographs—whilst the microscopic representations of pure andadulterated coffee and chicory are copied, by permission, from Dr.Hassall’s elaborate work on “Food and its Adulterations.” Trusting thatthis little work may be found useful and interesting to a large class, Isend it forth as the pioneer of other hand-books on the great staples ofcommerce.

P. L. S.

8, Winchester-street, S.W.,
July, 1864.
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CONTENTS.