Know then, friend Bull, and all ye little Bulls, who may have the satisfaction of deriving your paternity from that ancient and honourable stock, that coffee, commercially considered, is of three sorts: the Arabian, or Mocha coffee, the East-Indian coffee, and the West-Indian coffee. Of these, the Mocha, or Turkey, coffee is generally esteemed the best, and is so stated by all the writers on the subject; but this is not the case: for the Java coffee is considered, by all competent judges, to be superior, as it contains a considerably larger proportion of oil. Among the East-Indian species, that of Bourbon is preferred. Of the West-Indian produce, the growth of the French colonies is most esteemed, particularly that of Martinique. The coffee of Surinam, Berbice, Demerara, and Cayenne, is the least valued. The inferiority of the coffee of the British colonies is supposed to be occasioned by its being put to dry in houses where sugar and rum are kept, or by being set in vessels freighted with those commodities, or other substances of a strong scent, from which the coffee imbibes the flavour. Mocha, or Turkey, coffee (namely, in a raw or unroasted state) should be chosen of a greenish olive hue, fresh and new, free from any musty smell, the berries of a middling size, and clean and plump. Good West-Indian coffee should also be of a greenish cast, fresh, free from mouldy smells, and the berry small. East-Indian coffee is of a pale, and partly of a deep yellow colour. Java coffee is distinguished by its being a large, light, yellow berry. These are the general tests or methods for ascertaining the quality of raw coffee; those for roasted are similar as to the size of the berry: the other criteria are that it should not be too much roasted, but of a bright chestnut colour, and of a fresh fragrant smell. I cannot, I apprehend, close this article more appropriately and serviceably, than by exhorting my readers to recollect that the presence of any of the adulterating ingredients in coffee is of the greatest prejudice to health, and is apt to cause a distressing weight on the stomach if the adulterated coffee be used daily for some time. The detail of the beneficial and injurious effects is ably stated in “_The Oracle of Health and Long Life_.” CHOCOLATE. Chocolate is frequently adulterated with noxious ingredients, particularly vanilla and castile soap; the first article is used for giving it a fragrant odour, and the second for causing it to froth when it is dissolved in the water: a large proportion of flour, also, instead of the kernel of the cocoa-nut, makes up the composition.