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
Coffee-plants are able to bear an amount of cold which is little known
or thought of. The high and cold regions of Jamaica near St. Catherine’s
Peak, and the foot of the Great Blue Mountain Peak, both situated at
some 6000 feet above the level of the sea; and, again, the mountains of
Arabia, the Neilgherries, and Ceylon, furnish instances of the great
degree of cold that the coffee-plant will endure. More than this, it is
an established fact that it bears a larger, plumper, and far more
aromatic berry at these altitudes than in a lower situation and in a
warmer temperature. The coffee produced on plantations near the foot of
the Blue Mountain Peak, in Jamaica, is the finest in the world. In
Arabia, likewise, the cold at night is sometimes intense; yet who will
dispute the goodness of Mocha coffee?
Nothing can exceed the beauty of the rows or walks planted with
coffee-trees, from their pyramidical shape and glossy dark leaves,
amongst which are hanging the ripe, scarlet-coloured berries. A writer,
in his “Impressions of the West Indies,” thus speaks: “Anything in the
way of cultivation more beautiful or more fragrant than a
coffee-plantation I had not conceived, and oft did I say to myself that
if ever I became, from health or otherwise, a cultivator of the soil
within the tropics, I would cultivate the coffee-plant, even though I
did so irrespective altogether of the profit that might be derived from
so doing. Much has been written, and not without justice, of the rich
fragrance of an orange-grove, and at home we ofttimes hear of the sweet
odours of a bean-field. I have, too, often enjoyed, in the Carse of
Stirling and elsewhere in Scotland, the balmy breezes as they swept over
the latter, particularly when the sun had burst out with unusual
strength after a shower of rain. I have likewise in Martinique, Santa
Cruz, Jamaica, and Cuba, inhaled the breezes wafted from the orangeries,
but not for a moment would I compare either with the exquisite aromatic
odours from a coffee-plantation in full bloom, when the
hill-side--covered over with regular rows of the shrubs, with their
millions of jasmine-like flowers--showers down upon you as you ride up
between the plants a perfume
[Illustration: Plate 2.--A Coffee Plantation in Jamaica.]
of the most delicately delicious description. ’Tis worth going to the
West Indies to see the sight and inhale the perfume.”
Plate 2 represents a coffee plantation in Jamaica.
In the culture of the tree there is a singular difference in the western
and eastern hemispheres, inasmuch as in the former shade is considered
injurious, whilst in the latter it is held to be desirable, if not
absolutely necessary.
SECTION II.
HISTORY OF ITS INTRODUCTION AND DISTRIBUTION.
Public-domain text, read in full here on John Shaqi.
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