ely to adulterate
ground coffee. Chicory is prepared from the root of the chicory plant,
which belongs to the same family as the dandelion. It is claimed by some
that a small amount of chicory improves the flavor of coffee. However,
when chicory is added to coffee, it should be so stated on the label and
the amount used given. The dextrine and sugar used in glazing are
browned or caramelized during roasting and impart a darker color to the
infusion, making it appear better than it really is. The glazing also
makes the coffee retain moisture which would otherwise be driven off
during roasting. Coffee contains such a large per cent of oil that the
berries generally float when thrown on water, while the imitation
berries sink. Chicory also sinks rapidly and colors the water brown,
while the coffee remains floating for some time.

There are three kinds of coffee in general use: Java, Mocha, and Rio or
Brazil. The Brazil coffee has the largest berry and is usually styled by
dealers as "low" or "low middlings." The Java coffee berries are smaller
and paler in color, the better grades being brown. Mocha usually
commands the highest price in commerce. The seeds are small and dark
yellow before roasting.

219. Cereal Coffee Substitutes.

"A few of these preparations contain a little true coffee, but for
the most part they appear to be made of parched grains of barley,
wheat, etc., or of grain mixed with pea hulls, ground corncobs, or
wheat middlings. It is said that barley or wheat parched, with a
little molasses, in an ordinary oven, makes something
indistinguishable in flavor from some of the cereal coffees on the
market. If no coffee is used in the cereal preparations, the claim
that they are not stimulating is probably true. As for the
nutritive value, parching the cereals undoubtedly renders some of
the carbohydrates soluble, and a part of this soluble matter passes
into the decoction, but the nutritive value of the infusion is
hardly worth considering in the dietary."[56]

220. Cocoa and Chocolate Preparations.--Cocoa and chocolate are
manufactured from the "cocoa bean," the seed of a tree native to
tropical America. The beans are inclosed in a lemon-yellow, fleshy pod.
They are removed from the pulp, allowed to undergo fermentation, and
dried by exposure to the air and light, which hardens them and gives
them a red color. This method produces what is known as