1st. Mocha coffee, thus called from the country whence this kind of coffee originates, a plant now so commonly spread over every American colony. The grain of this coffee is generally round and small. From Mocha coffee is derived the most sweet and agreeable beverage; it is also the most esteemed, the dearest, and holds the first rank in the trade. 2nd. The Bourbon coffee, cultivated in the Island of Bourbon; for some time it occupied the second place in quality, but the _gourmets_ prefer to it coffee from Martinique or Guadaloupe. 3rd. There are several kinds of Martinique or Guadaloupe, distinguished by the various preparations. 4th. The Cayenne coffee. This kind is less known on account of the small quantity cultivated there, and introduced in trade. This kind is superior to the Martinique coffee. 5th. The St. Domingo coffee, in which is comprised that from Porto Rico, and other leeward islands, is considered inferior to the four other kinds. Let us mention a few of the methods by which coffee in infusion is obtained. It is not exactly known who introduced the custom of taking coffee. Some attribute its use to the prior of a convent, who becoming acquainted with the properties of this plant by the effect it produced on the goats which fed upon it, tried its influence on his monks, in order to keep them awake during the performance of divine service. According to others, the discovery is due to a mufti, who, wishing to surpass in devotion the most religious dervishes, made use of coffee so as to banish sleep, and thus be enabled to pray longer without interruption. Whatever may be the origin of the use of coffee, it has become so general up to the present day that it may almost be classed among the articles of the greatest necessity. This extensive use has stimulated the industry of inventors to seek means of rendering it most pleasant to drink, as also its great consumption and high price have awaked both economy and fraud, in order to find a substitute for this agreeable beverage. It would be useless here to describe the different methods of making coffee; it will be sufficient to mention that all those which tend to prepare it without boiling the water in which the pulverised coffee is placed, are almost equally good. In order to supplant coffee, which in Europe was found very expensive, many different means have been tried. About fifty years since the Swiss porter of a nobleman in Paris thought of roasting acorns, which he mixed with roast coffee, ground; he sold it cheaper than any one; all bought it, and the Swiss made his fortune. The trick, however, being discovered, all sought means of gratifying their taste without emptying their purses; barley and rye began to be mixed with coffee. In the mountains of Virginia, in America, the inhabitants make a coffee simply of roasted rye; they by these means obtain a beverage in no way resembling coffee, but it goes by that name, and at least the imagination is satisfied.