Its complete classification by class, sub-class, order, family, genus, and species--How the Coffea arabica grows, flowers, and bears--Other species and hybrids described--Natural caffein-free coffee--Fungoid diseases of coffee Page 131 CHAPTER XVI THE MICROSCOPY OF THE COFFEE FRUIT How the beans may be examined under the microscope, and what is revealed--Structure of the berry, the green, and the roasted beans--The coffee-leaf disease under the microscope--Value of microscopic analysis in detecting adulteration Page 149 CHAPTER XVII THE CHEMISTRY OF THE COFFEE BEAN _By Charles W. Trigg._ Chemistry of the preparation and treatment of the green bean--Artificial aging--Renovating damaged coffees--Extracts--"Caffetannic acid"--Caffein, caffein-free coffee--Caffeol--Fats and oils--Carbohydrates--Roasting--Scientific aspects of grinding and packaging--The coffee brew--Soluble coffee--Adulterants and substitutes--Official methods of analysis Page 155 CHAPTER XVIII PHARMACOLOGY OF THE COFFEE DRINK _By Charles W. Trigg_ General physiological action--Effect on children--Effect on longevity--Behavior in the alimentary regime--Place in dietary--Action on bacteria--Use in medicine--Physiological action of "caffetannic acid"--Of caffeol--Of caffein--Effect of caffein on mental and motor efficiency--Conclusions Page 174 CHAPTER XIX THE COMMERCIAL COFFEES OF THE WORLD The geographical distribution of the coffees grown in North America, Central America, South America, the West India Islands, Asia, Africa, the Pacific Islands, and the East Indies--A statistical study of the distribution of the principal kinds--A commercial coffee chart of the world's leading growths, with market names and general trade characteristics Page 189 CHAPTER XX CULTIVATION OF THE COFFEE PLANT The early days of coffee culture in Abyssinia and Arabia--Coffee cultivation in general--Soil, climate, rainfall, altitude, propagation, preparing the plantation, shade, wind breaks, fertilizing, pruning, catch crops, pests, and diseases--How coffee is grown around the world--Cultivation in all the principal producing countries Page 197 CHAPTER XXI PREPARING GREEN COFFEE FOR MARKET Early Arabian methods of preparation--How primitive devices were replaced by modern methods--A chronological story of the development of scientific plantation machinery, and the part played by English and American inventors--The marvelous coffee package, one of the most ingenious in all nature--How coffee is harvested--Picking--Preparation by the dry and the wet methods--Pulping--Fermentation and washing--Drying--Hulling, or peeling, and polishing--Sizing, or grading--Preparation methods of different countries Page 245 CHAPTER XXII