Dr. Normandy, in his evidence before the Parliamentary Committee on the Adulteration of Food, &c., stated that he had met with roasted corn in coffee to an extent of from 25 to 30 per cent.; it is recognised by the size and character of the starch granules; consists of barley and rye, and is generally very easy to detect; it floats up. If coffee has been adulterated with roasted grain, when you pour boiling water upon it you will see rising against the sides of the cup portions of the ground grain, which you sometimes can separate in considerable quantities, by capillary attraction. If you pour such coffee from the coffee-pot, some of those grains will fall with the liquid in the cup, and they will climb up, as it were, the sides of the cup a quarter of an inch, or something of that kind, all round, and you can collect them very easily. Dr. R. D. Thompson, F.R.S., another witness, stated that a large cargo of lupins from Egypt having been imported, which could not be made any use of in consequence of their bitter taste, he was asked to give a certificate in favour of their being equal to coffee, but declined, and recommended that, after steeping, to remove the bitter principle, they should be sold for cattle. He also added that he had seen an ingenious apparatus for making artificial coffee-berries from chicory and other substances; it was something like a bullet-mould, and patented by Messrs. Duckworth of Liverpool. The chicory itself sold is not always pure. The Board of Inland Revenue have found, on chemical examination in different samples, beans, rye, oats (roasted and ground), caramel or burnt sugar, oxide of iron and orange berries. The principle contained in coffee, remarks Dr. Letheby, may be considered as essential to life, inasmuch as all nations [Illustration: Plate 3 Genuine Ground Coffee.] [Illustration: Coffee Adulterated with Chicory.] use it; it prevents the wear and tear of the body. Now there is nothing in chicory which can do that. Chemically there is no difference between beetroot chicory and what is called real chicory; microscopically you can discover the difference. If genuine coffee is sprinkled upon the surface of a tumbler of water, it remains a considerable time floating, and when it sinks it only slightly colours the water; chicory, on the other hand, sinks quickly, and colours the water very deeply. Ground coffee is enveloped in an oily substance, which prevents the water absorbing; chicory has no such protection, and sinks immediately. Mr. Phillips, the chemist to the Inland Board of Revenue, states that the average per-centage of chicory to coffee, when sold mixed, was found to range from 20½ to 16¾ per cent.