FINEST PLANTATION COFFEE, Roasted and ground on the most approved principle by STEAM MACHINERY. This coffee is with confidence highly recommended to the public, as the fine aroma, so much appreciated, is entirely preserved by its being PACKED FRESH FROM THE MILL. We need scarcely say that the amount of nourishment contained in this abominable _olio_ is infinitesimally small. The _Scientific American_ of New York, of a recent date, records the following fact: “The editor of the _Baltimore American_ lately visited the commissary department of one of the large military hospitals, and noticed several barrels of dried coffee grounds, the purpose whereof excited his curiosity. The polite commissary informed him that they received twelve dollars a barrel for the grounds. ‘But what is it purchased for?’ he asked. ‘Well,’ said the commissary, hesitatingly, ‘it is re-aromatised by the transforming hand of modern chemistry, and put up in pound papers, which are decorated with attractive labels and high-sounding names.’” About ten years ago, when the question of coffee adulteration was much agitated, I published a little treatise, entitled, “Coffee, as it is and as it ought to be,” in which, among other particulars, I pointed out the various sophistications practised. A compositor who was engaged in printing the work furnished me with a remarkable statement in confirmation of reports which I had previously heard. He stated that in various parts of the metropolis, but more especially in the east, are to be found liver bakers. These men take the livers of oxen and horses, bake them, and grind them into a powder, which they sell to the low-priced coffee-shop keepers, at from 4d. to 6d. per pound; horse-liver coffee bearing the highest price. This adulterant may be known by allowing the coffee to stand until cold, when a thick pellicle or skin will be found on the top. It goes farther than coffee, and is generally mixed with chicory and other vegetable imitations of coffee. According to the investigations of Dr. Hassall (“Food and its Adulterations”), the several adulterations of coffee may be distinguished by the following characters: Chicory, by the size, form, and ready separation of the component cells of the root, as well as by the presence of an abundance of spiral vessels of the dotted form. Roasted corn, by the size, form, and other characters of the starch granules, of which the grains are principally composed. Beans, also, by the form, &c., of the constituent granules of starch. Potato, by the large size, rounded form, and ready separation of the cells of the cellulose, as well as by the fibrous markings on their surfaces. Plate 3 shows a fragment of roasted coffee as seen under the microscope, magnified 140 diameters, and the structures in a sample of coffee adulterated with chicory.