Ground coffee is adulterated with a great variety of substances. The roasted and ground roots of chicory (_Cichorium intybus_), carrot (_Daucus carota_), beet (_Beta vulgaris_), are very much used. The rush nut (_Cyperus esculentus_), and peanut are also used. A large number of seeds are used for adulterating purposes, as corn, barley, oats, wheat, rye, and other cereals; further, yellow flag, gray pea, milk vetch, astragalus, hibiscus, holly, Spanish broom, acorns, chestnuts, lupin, peas, haricots, horse bean, sun flower, seeds of gooseberry and grape. The seeds of _Cassia occidentalis_ known as "wild coffee" are used as a substitute for coffee in Dominica and are said to have a flavor equal to that of true coffee. Sacca or Sultan coffee consists of the husks of the coffee berry, usually mixed with coffee and said to improve its flavor. In Sumatra an infusion is made of the coffee leaves or the young twigs and leaves. This is said to produce a refreshing drink having the taste and aroma of a mixture of coffee and tea. Efforts have been made, especially in England, to introduce leaf coffee with but little success. [Illustration: FROM KOEHLER'S MEDICINAL-PFLANZEN. 5-99 COFFEE.] DESCRIPTION OF PLATE. _A_, twig with flowers and immature fruit, about natural size; 1, Corolla; 2, Stamens; 3, Style and stigma (pistil); 4, Ovary in longitudinal section; 5 and 6, Coffee bean in dorsal and ventral view; 7, Fruit in longitudinal section; 8, Bean in transverse section; 9, Bean sectioned to show caulicle; 10, Caulicle. As already stated, most of the many varieties of coffee upon the market are obtained from one species, and are usually classified according to the countries from which they are shipped. The following are the most important varieties: _I. African, or Ethiopian Coffee._ 1. Abyssinia. 2. Galla. 3. Kaffa. _II. Arabian, Levant, or Mocha Coffee._ 1. Bohuri. 2. Sakki. 3. Salabi. _III. Dutch Indian Coffee._ 1. Java. 2. Batavia. 3. Tscheribon. 4. Samarang. 5. Menado of the Celebes. 6. Dadep of the Celebes. 7. Sumatra. _IV. American Indian Coffee._ 1. Manila. 2. Cavita. 3. Laguna. 4. Batanges. 5. Mindanao. _V. French Indian, or Bourbon Coffee._ _VI. English Indian Coffee._ 1. Nilgeri. 2. Madras. 3. Ceylon. _a._ Native. _b._ Plantation. _VII. West Indian and Central American Coffee._ 1. Cuba (Havana, Santiago.) 2. Jamaica. 3. Santa Lucia. 4. Trinidad. 5. Domingo. 6. Porto Rico. 7. Martinique. 8. Guadelupe. 9. Dominica. 10. Granada. 11. Costa Rica. 12. Guatemala, Nicaragua, Salvador. _VIII. South American Coffee._ 1. Surinam. 2. Berbice, Demerara. 3. Venezuela, La Guayra, Caracas. 4. Puerto Cabello, or Coast Porto Rico. 5. Brazil.