rst making the floured grains into a dough, and then
baking, grinding, and roasting. Prior to these treatments, the grains
may be subjected to a variety of other treatments, such as impregnation
with various compounds, or germination. The effect of roasting on these
grains and other substitutes is the production of a destructive
distillation, as in the case of coffee; the crude fiber, starches, and
other carbohydrates, etc., being decomposed, with the production of a
flavor and an aroma faintly suggesting coffee.

The number, of other substitutes and imitations which have been employed
are too numerous to warrant their complete description; but it will
prove interesting to enumerate a few of the more important ones, such as
malt, starch, acorns, soya beans, beet roots, figs, prunes, date stones,
ivory nuts, sweet potatoes, beets, carrots, peas, and other vegetables,
bananas, dried pears, grape seeds, dandelion roots, rinds of citrus
fruits, lupine seeds, whey, peanuts, juniper berries, rice, the fruit of
the wax palm, cola nuts, chick peas, cassia seeds, and the seeds of any
trees and plants indigenous to the country in which the substitute is
produced.

Aside from adulteration by mixing substitutes with ground coffee, and an
occasional case of factitious molded berries, the main sophistications
of coffee comprise coating and coloring the whole beans. Coloring of
green and roasted coffees is practised to conceal damaged and inferior
beans. Lead and zinc chromates, Prussian blue, ferric oxid, coal-tar
colors, and other substances of a harmful nature, have been employed for
this purpose, being made to adhere to the beans with adhesives. As
glazes and coatings, a variety of substances have been employed, such as
butter, margarin, vegetable oils, paraffin, vaseline, gums, dextrin,
gelatin, resins, glue, milk, glycerin, salt, sodium bicarbonate,
vinegar, Irish moss, isinglass, albumen, etc. It is usually claimed that
coating is applied to retain aroma and to act as a clarifying agent; but
the real reasons are usually to increase weight through absorption of
water, to render low-grade coffees more attractive, to eliminate
by-products, and to assist in advertising.

METHODS OF ANALYSIS OF COFFEES[185]

(_Official and Tentative_)

(Sole responsibility for any errors in compilation or printing of
these methods is assumed by the author.)

GREEN COFFEE

1. _Macroscopic Examination--Tentative_

A macroscopic e