The effect of adding sugar and cream to coffee is not well understood. Some assert that the fat of cream and the fats of the coffee bean form indigestible compounds, but there is scarcely sufficient experimental evidence to justify this. The tannin compounds in coffee are apparently not precipitated, as has frequently been stated, by the addition of sugar and cream. Testing a centrifuged cream from a beverage coffee gave no appreciable evidence of tannin while the remaining coffee infusion gave the normal positive tests for tannin. It is certainly true, however, according to one authority that black coffee without any additional substances, with the possible exception of a portion of sugar, is the most beneficial form of the beverage. Transcriber’s Note: Words and phrases in italics are surrounded by underscores, _like this_; those in bold are surrounded by equal signs, =like this=. Obvious printing errors, such as partially printed letters and punctuation, were corrected. Three misspelled words were corrected.