Hygroscopic moisture 14·5 12·8 Gummy matter 9·5 14·9 Glucose 12·2 10·4 Matter like burnt sugar 29·1 24·4 Fatty matter 2·0 2·2 Brown or burnt woody matter 28·4 28·5 Ash 4·3 6·8 ----- ----- 100·0 100·0 Dr. Hassall gives the following results of trials instituted to determine the effect of chicory on the human frame. Three persons partook of a chicory breakfast. The infusion was dark-coloured, thick, destitute of the agreeable and refreshing aroma so characteristic of coffee, and was of a bitter taste. Each individual experienced for some time after drinking this infusion a sensation of heaviness, drowsiness, a feeling of weight at the stomach, and great indisposition to exertion; in two headache set in, and in the third the bowels were relaxed. In second and third trials of the chicory breakfast the same feelings of drowsiness, weight of the stomach, and want of energy were experienced, but no headache or diarrhœa. Several other trials were subsequently made, with nearly similar results. But chicory, it will be said, is seldom taken alone in this country, and when mixed with coffee these effects are not produced. Two persons partook, for a considerable period, twice a day, of an article denominated coffee, costing 1s. 6d. a pound, and largely adulterated with chicory; during nearly the whole of this time they both suffered more or less from diarrhœa. From the results of these trials, therefore, we are warranted in concluding that at least some doubt is attached to the assertion of the wholesome properties of chicory-root as an article of diet. Several characters, sufficiently simple and easily recognised for general application, have been indicated in different works for detecting the addition of roasted chicory to coffee in the roasted and ground state, but the application of chemical reagents for detecting the presence of the colouring matter of roasted chicory, when added to infusion of coffee, has not yet proved successful. The brownish-yellow colouring matter which is developed in chicory-root by the process of roasting, when dissolved in water by infusion or decoction, retains its colour, or becomes a little deeper by the action of persalts of iron, without giving rise to any precipitation. The brown colouring matter of roasted coffee, on the other hand, acquires, from the same reagent, a green colour, and a brownish-green flocculent precipitate is formed. These two different reactions may be applied, not only for distinguishing the pure infusion of coffee and of chicory, but also those which contain a mixture of the soluble principles of the two alimentary substances.