Coffee and chicory : $b Their culture, chemical composition, preparation for market, and consumption, with simple tests for detecting adulteration, and practical hints for the producer and consumerSimmonds, P. L. (Peter Lund)
Science
Coffee and chicory : $b Their culture, chemical composition, preparation for market, and consumption, with simple tests for detecting adulteration, and practical hints for the producer and consumer
Simmonds, P. L. (Peter Lund)
Chicory; Coffee; Food adulteration and inspection
At a recent meeting of the British Association of Science, Mr. Horsley
called attention to the use of bi-chromate of potash, in analysing
adulterated samples of coffee. With diluted solutions of pure coffee,
this salt produces an intense deep porter-brown coloration, whilst upon
decoctions of chicory no effect is produced. He advised the following
procedure: Take equal parts of chicory and coffee, and decoct them in
different quantities of water. Filter, bottle, and label the liquids.
Take a teaspoonful of the chicory, and dilute till it is of a brown
sherry colour; boil it in a porcelain dish, with a fragment of
crystallised bi-chrome. The colour will be scarcely deepened. If a
similarly diluted solution of coffee is thus treated, a deep-brown tinge
is obtained. By operating with mixed liquids a scale of colours may be
obtained indicating the properties of the two substances. If a few
grains of the sulphate of copper be added, both decoctions yield a
precipitate; that from chicory being a clay yellow, and that from coffee
a sepia brown. Mixed decoctions yield intermediate tints.
SECTION VIII.
CULTURE IN THE WEST INDIES AND AMERICA.
In 1720, a small coffee-plant, raised in the garden of the King at
Paris, was transported to the Antilles by Captain Declieux, who, during
a long passage, shared each day his small allowance of water with the
young coffee plant. From this tree have sprung all those since
cultivated in Martinique, Guadaloupe, Cayenne, St. Domingo, and the
other islands. The fall of St. Domingo, in 1789, which formerly
furnished 80,000,000 lbs., the disfavour the culture has fallen into in
Martinique and Guadaloupe islands, which used to supply 16,000,000 or
17,000,000 lbs., together with the greater attention given to sugar
cultivation in the West Indies, have transferred the production of
coffee chiefly to Brazil, Ceylon, and Java.
In 1801, 526,000 cwts. of coffee were imported into Great Britain from
the West Indies, and the average annual imports in the six years ending
1806 was 364,000 cwts. The decrease of production is shown by the
following figures:
---------------+------------+------------+------------
| 1829. | 1850. | 1860.
---------------+------------+------------+------------
| lbs. | lbs. | lbs.
Jamaica | 18,690,654 | 4,196,210 | 6,145,362
British Guiana | 7,163,016 | 18,472 | --
Trinidad | 73,667 | 96,376 | --
Dominica | 942,113 | 792 | 10,000
St. Lucia | 303,499 | 39 | --
---------------+------------+------------+------------
Public-domain text, read in full here on John Shaqi.
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