The two main coffee substitutes are chicory and cereals. Chicory, succory, _Cichorium Intybus_, is a perennial plant, growing to a height of about three feet, bearing blue flowers, having a long tap root, and possessing a foliage which is sometimes used as cattle food. The plant is cultivated generally for the sake of its root, which is cut into slices, kiln-dried, and then roasted in the same manner as coffee, usually with the addition of a small proportion of some kind of fat. The preparation and use of roasted chicory originated in Holland, about 1750. Fresh chicory[183] contains about 77 percent water, 7.5 gummy matter, 1.1 of glucose, 4.0 of bitter extractive, 0.6 fat, 9.0 cellulose, inulin and fiber, and 0.8 ash. Pure roasted chicory[184] contains 74.2 percent water-soluble material, comprised of 16.3 percent water, 26.1 glucose, 9.6 dextrin and inulin, 3.2 protein, 16.4 coloring matter, and 2.6 ash; and 25.8 percent insoluble substances, namely, 3.2 percent protein, 5.7 fat, 12.3 cellulose, and 4.6 ash. The effect of roasting upon chicory is to drive off a large percentage of water, increasing the reducing sugars, changing a large proportion of the bitter extractives and inulin, and forming dextrin and caramel as well as the characteristic chicory flavor. The cereal substitutes contain almost every type of grain, mainly wheat, rye, oats, buckwheat, and bran. They are prepared in two general ways, by roasting the grains, or the mixtures of grains, with or without the addition of such substances as sugar, molasses, tannin, citric acid, etc., or by first 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.