Chapter 80
The next step was to pound the roasted beans to a powder with a mortar and pestle; and the decoction was then made by throwing the powder into boiling water, the drink being swallowed in its entirety, grounds and all. It was a decoction for the next four centuries.
When the long-handled Arabian metal boiler made its appearance in the early part of the sixteenth century, the method of preparation and service had much improved. The Arabs and the Turks had made it a social adjunct, and its use was no longer confined to the physicians and the churchmen. It had become a stimulating refreshment for all the people; and at the same time, the Arabians and the Turks had developed a coffee ceremony for the higher classes which was quite as wonderful as the tea ceremony of Japan.
The common early method of preparation throughout the Levant was to steep the powder in water for a day, to boil the liquor half away, to strain it, and to keep it in earthen pots for use as wanted. In the sixteenth century, the small coffee boiler, or _ibrik_, caused the practise to be more of an instantaneous affair. The coffee was ground, and the powder was dropped into the boiling water, to be withdrawn from the fire several times as it boiled up to the rim. While still boiling, cinnamon and cloves were sometimes added before pouring the liquid off into the findjans, or little china cups, to be served with the addition of a drop of essence of amber. Later, the Turks added sugar during the boiling process.
From the first simple uncovered _ibrik_ there was developed, about the middle of the seventeenth century, a larger-size covered coffee boiler, the forerunner of the modern combination brewing and serving pot. This was a copper-plated kettle patterned after the oriental ewer with a broad base, bulbous body, and narrow neck. After having poured into it one and a half times as much water as the dish (cup) in which the drink was to be served would hold, the pot was placed on a lively fire. When the water boiled, the powdered coffee was tossed into the pot; and, as the liquid boiled up, it was taken from the fire and returned, probably a dozen times. Then the pot was placed in hot ashes to permit the grounds to settle. This done, the drink was served. Dufour, describing this process as practised in Turkey and Arabia, says:
One ought not to drink coffee, but suck it in as hot as one can. In order not to be burned, it is not necessary to place the tongue in the cup but hold the edge against the tongue with the lips above and below it, forcing it so little that the edges do not bear down, and then suck in; that is to say, swallow it sip by sip. If one is so delicate he can not stand the bitterness, he can temper it with sugar. It is a mistake to stir the coffee in the pot, the grounds being worth nothing. In the Levant it is only the scum of the people who swallow the grounds.
La Roque says:
The Arabians, when they take their coffee off the fire, immediately wrap the vessel in a wet cloth which fines the liquor instantly, makes it cream at the top and occasion a more pungent steam, which they take great pleasure in snuffing up as the coffee is pouring into the cups. They, like all other nations of the East, drink their coffee without sugar.
Some of the Orientals afterward modified the early coffee-making procedure by pouring the boiling water on the powdered coffee in the serving cups. They thus obtained "a foaming and perfumed beverage," says Jardin, "to which we (the French) could not accustom ourselves because of the powder which remains in suspension. Nevertheless, clarified coffee may be obtained in the Orient. In Mecca, in order to filter it, they strain it through stopples of dried herbs, put into the opening of a jar."
Sugar seems to have been introduced into coffee in Cairo about 1625. Veslingius records that the coffee drinkers in Cairo's three thousand coffee houses "did begin to put sugar in their coffee to correct the bitterness of it", and that "others made sugar plums of the coffee berries". This coffee confection later appeared in Paris, and about the same time (1700) at Montpellier was introduced a coffee water, "a sort of rosa-folis of an agreeable scent that has somewhat of the smell of coffee roasted." These novelties, however, were designed to please only "the most nice lovers of coffee"; for _ennui_ and boredom demanded new sensations then as now.
Boiling continued the favorite method of preparing the beverage until well into the eighteenth century. Meanwhile, we learn from English references that it was the custom to buy the beans of apothecaries, to dry them in an oven, or to roast them in an old pudding dish or frying pan before pounding them to a powder with mortar and pestle, to force the powder through a lawn sieve, and then to boil it with spring water for a quarter of an hour. The following recipe from a rare book published in London, 1662, details the manner of making coffee in the seventeenth century:
COFFEE MAKING IN 1662
To make the drink that is now much used called coffee.
The coffee-berries are to be bought at any Druggist, about three shillings the pound; take what quantity you please, and over a charcoal fire, in an old pudding-pan or frying-pan, keep them always stirring until they be quite black, and when you crack one with your teeth that it is black within as it is without; yet if you exceed, then do you waste the Oyl, which only makes the drink; and if less, then will it not deliver its Oyl, which must make the drink; and if you should continue fire till it be white, it will then make no coffee, but only give you its salt. The Berry prepared as above, beaten and forced through a Lawn Sive, is then fit for use.
Take clean water, and boil one-third of it away what quantity soever it be, and it is fit for use. Take one quart of this prepared Water, put in it one ounce of your prepared coffee, and boil it gently one-quarter of an hour, and it is fit for your use; drink one-quarter of a pint as hot as you can sip it.
In England, about this time, the coffee drink was not infrequently mixed with sugar candy, and even with mustard. In the coffee houses, however, it was usually served black, without sugar or milk.
About 1660, Nieuhoff, the Dutch ambassador to China, was the first to make a trial of coffee with milk in imitation of tea with milk. In 1685, Sieur Monin, a celebrated doctor of Grenoble, France, first recommended _cafe au lait_ as a medicine. He prepared it thus: Place on the fire a bowl of milk. When it begins to rise, throw in to it a bowl of powdered coffee, a bowl of moist sugar, and let it boil for some time.
We read that in 1669 "coffee in France was a hot black decoction of muddy grounds thickened with syrup."
Angelo Rambaldi in his _Ambrosia Arabica_ thus describes coffee making in Italy and other European countries in 1691:
DESCRIPTION OF THE VASE FOR MAKING THE DECOCTION, DOSE OF POWDER AND OF THE WATER NECESSARY AND TIME OF BOILING IT.
Two such vessels having a large paunch to reach the fire, two others with long necks and narrow, with a cover to restrain their spirituous and volatile particles which when thrown off by the heat are easily lost. These vessels are called Ibriq in Arabia. They are made of copper--coated with white outside and inside. We, who do not possess the art of making them should select an earth vitriate, sulphate of copper, or any other material adapted for kitchen ware: it might even be of silver.
The quantity of water and powder has no certain rule, by reason of the difference of our nature and tastes, and each one after some experience will use his own judgment to adjust it to his desire and liking.
Maronita infused two ounces of powder in three litres of water. Cotovico in his voyage to Jerusalem affirms that he has observed six ounces of the former to 20 litres of the latter, boiled until it was reduced to half the quantity. Thevenot asserts that the Turks in three cups of water are contented with a good spoonful of powder. I have observed however that in Africa, France and England, into about six ounces of water (which with them is one cup) a dram of the powder is infused and this agrees with my taste--but I have wished at times to change the dose.
Others put the water into the vase and when it begins to boil add the powder, but because it is full of spirit at the first contact with the heat it rises and boils over the edge of the vase. Take it away from the fire till the boiling ceases, then put it on the fire again and let it stay a short time boiling with the cover on: Stand it on warm ashes until it settles, after which slowly pour a little of the decoction into an earthen vessel, or one of porcelain or any other kind, as hot as can be borne, and drink a sip; if it pleases your taste, add a portion of cardamom, cloves, nutmeg or cinnamon, and dissolve a little sugar in the water; yet because these substances will alter the taste of this simple, they are not prized by many experts.
Modern Arabia, Bassa, Turkey, the Great Orient, those who are travelling or in the army, infuse the powder in cold water, and then boiling it as directed above, bear witness to its efficacy. All times are opportune to take this salutary drink (beverage). Among the Turks are those who take it even by night, nor is there a business meeting or conversation, where coffee is not taken. Among the Great it would be accounted an incivility, if with smoke, coffee were not offered: and no one in the day is ashamed to frequent the bazaars where it is sold. When I was in London, that city of three million people, there were taverns for its special use. It is a great stimulant. The sober take it to invigorate the stomach. The scrofulous hated it because they thought it stirred up the bile on an empty stomach--but experience proving the contrary enjoy it as much as others.
In 1702, coffee in the American colonies was being used as a refreshment between meals, "like spirituous liquors."
It was in 1711 that the infusion idea in coffee making appeared in France. It came in the form of a fustian (cloth) bag which contained the ground coffee in the coffee maker, and the boiling water was poured over it. This was a decided French novelty, but it made slow headway in England and America, where some people were still boiling the whole roasted beans and drinking the liquor.
In England, as early as 1722, there arose a conscientious objector to boiled coffee in the person of Humphrey Broadbent, a coffee merchant who wrote a treatise on _the True Way of Preparing and Making Coffee_[375], in which he condemned the "silly" practise of making coffee by "boiling an ounce of the powder in a quart of water," then common in the London coffee houses, and urging the infusion method. He favored the following procedure:
Put the quantity of powder you intend, into your pot (which should be either of stone, or silver, being much better than tin or copper, which takes from it much of its flavour and goodness) then pour boiling-hot water upon the aforesaid powder, and let it stand to infuse five minutes before the fire. This is an excellent way, and far exceeds the common one of boiling, but whether you prepare it by boiling or this way, it will sometimes remain thick and troubled, after it is made, except you pour in a spoonful or two of cold water, which immediately precipitates the more heavy parts at the bottom, and makes it clear enough for drinking.
Some, make coffee with spring water, but it is not so good as river, or _Thames_-water, because the former makes it hard, and distasteful, and the other makes it smooth and pleasant, lying soft on the stomach. If you have a desire to make good coffee in your families, I cannot conceive how you can put less than two ounces of powder to a quart, or one ounce to a pint of water; some put two ounces and a quarter.
By 1760, the decoction, or boiling, method in France had been generally replaced by the infusion, or steeping, method.
In 1763, Donmartin, a tinsmith of St. Bendit, France, invented a coffee pot, the inside of which was "filled by a fine sack put in its entirety," and which had a tap to draw the coffee. Many inventions to make coffee _sans ebullition_ (without boiling) appeared in France about this time; but it was not until 1800 that De Belloy's pot, employing the original French drip method, appeared, signaling another step forward in coffee making--percolation.
_De Belloy and Count Rumford_
De Belloy's pot was probably made of iron or tin, afterward of porcelain; and it has served as a model for all the percolation devices that followed it for the next hundred years. It does not seem to have been patented, and not much is known of the inventor. About this period, it was the common practise in England to boil coffee in the good old-fashioned way, and to "fine" (clarify) it with isinglass. This moved Count Rumford (Benjamin Thompson), an American-British scientist, then living in Paris, to make a study of scientific coffee-making, and to produce an improved drip device known as Rumford's percolator. He has been generally credited with the invention of the percolator; but, as pointed out in a previous chapter, this honor seems to be De Belloy's and not Rumford's.
Count Rumford embodied his observations and conclusions in a verbose essay entitled _Of the excellent qualities of coffee and the art of making it in the highest perfection_, published in London in 1812. In this treatise he describes and illustrates the Rumford percolator.
Brillat-Savarin, the famous French gastronomist, who also wrote on coffee in his _VIme Meditation_, said of the De Belloy pot:
I have tried, in the course of time, all methods and of all those which have been suggested to me up to today (1825) and with a full knowledge of the matter in hand. I prefer the De Belloy method, which consists of pouring the boiling water upon the coffee which has been placed in the vessel of porcelain or silver, pierced with very small holes. I have attempted to make coffee in a boiler at high pressure, but I have had as a result a coffee full of extracts and bitterness which would scrape the throat of a Cossack.
Brillat-Savarin had something also to say on the subject of grinding coffee, his conclusion being that it was "better to pound the coffee than to grind it."
He refers to M. Du Belloy, archbishop of Paris, "who loved good things and was quite an epicure," and says that Napoleon showed him deference and respect. This may have been Jean Baptiste De Belloy, who, according to Didot, was born in 1709 and died in 1808, and, it is thought likely, was the inventor of the De Belloy pot.
Count Rumford was born in Woburn, Mass., in 1753. He was apprenticed to a storekeeper in Salem in 1766. He became an object of distrust among the friends of the cause of American freedom: and, on the evacuation of Boston by the Royal troops in 1776, he was selected by Governor Wentworth of New Hampshire to carry dispatches to England. He left England in 1802, and resided in France from 1804 until his death in 1814. In 1772, he had married, or rather, as he put it, he was married by, a wealthy widow, the daughter of a highly respectable minister and one of the first settlers at Rumford, now called Concord, New Hampshire. It was from this town that he took his title of Rumford when he was created a Count of the Holy Roman Empire in 1791. His first wife having died, he married in Paris, the wealthy widow of the celebrated chemist, Lavoisier; and with her he lived an extremely uncomfortable life until they agreed to separate.
In his essay on coffee and coffee making, Count Rumford gives us a good pen picture of the preparation of the beverage in England at the beginning of the nineteenth century. He says:
Coffee is first roasted in an iron pan, or in a hollow cylinder, made of sheet iron, over a brisk fire; and when, from the colour of the grain, and the peculiar fragrance which it acquires in this process, it is judged to be sufficiently roasted, it is taken from the fire, and suffered to cool. When cold it is pounded in a mortar; or ground in a hand-mill to a coarse powder, and preserved for use.
Formerly, the ground Coffee being put into a coffee-pot, with a sufficient quantity of water, the coffee-pot was put over the fire, and after the water had been made to boil a certain time, the coffee-pot was removed from the fire, and the grounds having had time to settle, or having been fined down with isinglass, the clear liquor was poured off, and immediately served up in cups.
Count Rumford thought it a mistake to agitate the coffee powder in the brewing process, and in this he agreed with De Belloy. His improvement on the latter's pot is described in chapter XXXIV. He was a coffee connoisseur; and as such was one of the first to advocate the use of cream as well as sugar for making an ideal cup of the beverage. He refers, though not by name, to De Belloy's percolation method and says, "Its usefulness is now universally acknowledged."
_A Few Definitions_
Just here, in order to assure a better understanding of the subject, it may be well to clear up sundry misconceptions regarding the words percolation, filtration, decoction, infusion, etc., by the simple expedient of definition.
A decoction is a liquid produced by boiling a substance until its soluble properties are extracted. Thus the coffee drink was first a decoction; and a decoction is what one gets today when coffee is boiled in the good old-fashioned way--as "mother used to make it."
Infusion is the process of steeping--extraction without boiling. It is extraction accomplished at any temperature below boiling, and is a general classification of procedure capable of sub-division. As generally and correctly applied, it is the operation wherein hot water is merely poured upon ground coffee loose in a pot, or in a container resting on the bottom of the pot. In the strictest sense of the term, an infusion is also produced by percolation and filtration, when the water is not boiled in contact with the coffee.
Percolation means dripping through fine apertures in china or metal as in De Belloy's French drip pot.
Filtration means dripping through a porous substance, usually cloth or paper.
Percolation and filtration are practically synonymous, although a shade of distinction in their meaning has arisen so that often the latter is considered as a step logically succeeding the former. Accomplishing extraction of a material by permitting a liquid to pass slowly through it is in fact percolation, whereas filtration of the resultant extract is effected by interposing in its path some medium which will remove solid or semi-solid material from it. Coffee-making practise has in itself so applied these terms that each is considered a complete process. Percolation is thus applied when the infusion is removed from the grounds immediately by dripping through fine perforations in the china or metal of which the device is constructed.
True percolation is not produced in the pumping "percolators" in which the heated water is elevated and sprayed over the ground coffee held in a metal basket in the upper part of the pot, the liquor being recirculated until a satisfactory degree of extraction has been reached. Rather, the process is midway between decoction and infusion, for the weak liquor is boiled during the operation in order to furnish sufficient steam to cause the pumping action.
Filtration is accomplished when the ground coffee is retained by cloth or paper, generally supported by some portion of the brewing device, and extraction effected by pouring water on the top of the mass, permitting the liquid to percolate through, the filtering medium retaining the grounds.
_Patents and Devices_
From the beginning, the French devoted more attention than any other people to coffee brewing. The first French patent on a coffee maker was granted in 1802 to Denobe, Henrion, and Rauch for "a pharmacological-chemical coffee making device by infusion."
In 1802, Charles Wyatt obtained a patent in London on an apparatus for distilling coffee.
The first French patent on an improved French drip pot for making coffee "by filtration without boiling" was granted to Hadrot in 1806. Strictly speaking, this was not a filtering device, as it was fitted with a tin composition strainer, or grid. It was very like Count Rumford's percolator announced six years later, as will be seen by comparing the two in chapter XXXIV.
In 1815, Sene invented in France his _Cafetiere Sene_, another device to make coffee "without boiling."
About the year 1817, the coffee biggin appeared in England. It was simply a squat earthenware pot with an upper, movable, strainer part made of tin, after the French drip pot pattern. Later models employed a cloth bag suspended from the rim of the pot. It was said to have been invented by a Mr. Biggin; and Dr. Murray, of dictionary fame, seems to have become convinced of this gentleman's existence, although others have doubted it and thought the name was of Dutch origin, the article having been first made for Holland. It has been suggested that, in all probability, the name came from the Dutch word _beggelin_, to trickle, or run down. One thing is certain, coffee biggins came originally from France; so that if there was a Mr. Biggin, he merely introduced them into England. The coffee biggin with which Americans are most familiar is a pot containing a flannel bag or a cylindrical wire strainer to hold the ground coffee through which the boiling water is poured. The Marion Harland pot was an improved metal coffee biggin. The Triumph coffee filter was a cloth-bag device which made any coffee pot a biggin.
In 1819, Morize, a Paris tinsmith, invented a double drip, reversible coffee pot. The device had two movable "filters" and was placed bottom up on the fire until the water boiled, when it was inverted to let the coffee "filter" or drip through.
In 1819, Laurens was granted a French patent on the original pumping-percolator device, in which the water was raised by steam pressure and dripped over the ground coffee.
In 1820, Gaudet, another Paris tinsmith, invented a filtration device that employed a cloth strainer.
In 1822, Louis Bernard Rabaut was granted an English patent on a coffee-making device in which the usual French drip process was reversed by the use of steam pressure to force the boiling water upward through the coffee mass. Caseneuve, of Paris, was granted a patent on a similar device in France in 1824.
In 1825, the first coffee-pot patent in the United States was granted to Lewis Martelley on a machine "to condense the steam and essential oils and return them to the infusion."
In 1827, the first really practicable pumping percolator, as we understand the meaning today, was invented by Jacques-Augustin Gandais, a manufacturer of plated jewelry in Paris. The boiling water was raised through a tube in the handle and sprayed over the ground coffee suspended in a filter basket, but could not be returned for a further spraying.
In 1827, Nicholas Felix Durant, a manufacturer of Chalons-sur-Marne, was granted a French patent on a "percolator" employing, for the first time, an inner tube to raise the boiling water for spraying over the ground coffee.
In 1839, James Vardy and Moritz Platow were granted an English patent on a kind of urn "percolator", or filter, employing the vacuum process of coffee making, the upper vessel being made of glass.
By this time, the pumping percolator, working by steam pressure and by partial vacuum, was in general use in France, England, and Germany. And then began the movement toward the next stage in coffee making--filtration.
About this time (1840), Robert Napier (1791-1876) the Scottish marine engineer, of the celebrated Clyde shipbuilding firm of Robert Napier & Sons, invented a vacuum coffee machine to make coffee by distillation and filtration. The device was never patented; but thirty years later, it was being made in the works of Thomas Smith & Son (Elkington & Co., Ltd., successors) under the direction of Mr. Napier, the aged inventor. The device consists of a silver globe, brewer syphon, and strainer, as illustrated. It operates as follows: a half-cupful of water is put into the globe, and the gas flame is lighted. The dry coffee is put into the receiver, which is then filled up with boiling water. This will at once become agitated, and will continue so for a few minutes. When it becomes still, the gas flame is turned down, and clear coffee is syphoned over into the globe through the syphon tube, on the end of which, as it rests in the coffee liquid, there is a metal strainer covered with a filter cloth.
The Napierian coffee machine has enjoyed great popularity in England. The principle has in later years been incorporated in the Napier-List steam coffee machine for use in hotels, ships, restaurants, etc. Steam is used as a source of heat, but does not mix with the coffee. List's patent is for an improvement on the Napierian system and was granted in 1891.
It is related that shortly before he died, old Mr. Napier, at the termination of a dispute in Smith & Co.'s factory at Glasgow, where the device was being made under his instruction, said to old Mr. Smith:
"You may be a guid silversmith, but I am a better engineer."
In 1841, William Ward Andrews was granted an English patent on an improved pot employing a pump to force the boiling water through the ground coffee while contained in a perforated cylinder screwed to the bottom of the pot.
In 1842, the first French patent on a glass coffee-making device was granted to Madame Vassieux of Lyons.
Following this, there were numerous patents issued in France and England on double glass-globe coffee-making devices. They were first known as double glass balloons, and most of them employed metal strainers.
After this, there were many "percolator" patents in France, England, and the United States, some of which were for improved forms of the original drip method of the De Belloy device. Others were for the type of machine which came to be known as "percolators" because they employed the principle of raising the heated water and spraying it over the ground coffee in continuous fashion. The story is told in chronological order in the chapter on the evolution of coffee apparatus; so it is not necessary to repeat it here. Numerous filtration devices also were produced abroad and in the United States.
Among the percolators, those of Manning, Bowman & Co., and of Landers, Frary & Clark, became well known here. In the filtration field, the following attained considerable distinction: Harvey Ricker's Half-Minute pot, employing a cotton sack with re-inforced bottom, introduced about 1881; the Kin-Hee pot of 1900; Cauchois' Private Estate coffee maker, using Japanese filter paper, introduced in 1905; Finley Acker's percolator, introduced the same year, which also employed a filter paper between two cylinders having side perforations; the Tricolator, 1908; King's percolator, using filter paper, in 1912; and the "Make-Right", 1911, with its adaptation as presented in the Tru-Bru pot of 1920.
The Make-Right was the invention of Edward Aborn, New York, and comprised two telescoping open wire frames, or baskets, with a flat piece of muslin between them. In the Tru-Bru pot, the same idea was employed, except that the wire frames were so constructed as to furnish four drip points to afford better distribution on the ground coffee and to lessen the time of filtration. There was also a porcelain top, to house and to raise the filtration device, above the brew with an opening through which the boiling water could be poured without exposing the ground coffee.
Among later developments of the genuine percolator principle that have attracted attention in this country, mention should be made of the Phylax coffee maker, and the Galt pot.
In 1914-16, there was a revival of interest in the United States in the double glass-globe method of making coffee, introduced into France as "double glass balloons" in the first half of the nineteenth century. American ingenuity produced several clever adaptations, and several notable filter improvements. Advertising developed a great demand for glass percolators, as they were first called; but although five attained considerable prominence, only two survived and, at this writing, are still being manufactured. Both are double glass-globe filters employing a spirit lamp, gas, or electricity as heating agents.
Within the last few years, it has become the fashion to obtain patents in the United States on "the art of brewing coffee", or the "art of making coffee". Instances are the patents issued to Messrs. Calkin and Muller. In the Calkin patent (the Phylax device illustrated at the top of this page) the "art" consists in controlling the flow of the boiling water by means of the number and spacing of the holes in the water-spreader, so as to restrict the volume and the speed, to effect a quick initial extraction; and then, by means of a new spacing of holes in the infuser, retarding the drip "to attain a prolonged extraction of the tannin and other elements of slow extraction and combining the liquids obtained during the initial and subsequent stages of the brew for attaining a balanced liquid extract."
Muller's "art" (the apparatus is described in chapter XXXIV) consisted in so supplying and supporting the ground coffee in an urn that it is never again subjected to the "decoction" after having been exposed to the air and steam following the first application of the water.
In 1920, William G. Goldsworthy, San Francisco, was granted a United States patent on a process for preparing the beans for making the beverage. The process consisted of grinding the raw dried beans; then packing the ground product in non-combustible and non-soluble porous containers, which are securely closed to keep them unimpaired while the contained coffee is being roasted; and, after cooling, sealing them with gelatine. To brew, container and contents are dropped into a cup of hot water.
This brief review of the evolution of coffee brews shows that coffee making started with boiling, and next became an infusion. After that, the best practise became divided between simple percolation and filtration, which have continued to the present time. Boiling has also continued to find advocates in every country, even in the United States, where it seems to die hard, no matter how much is done to discredit it. Percolation devices are subdivided into the simple drip pots and the continuous percolation machines, as represented by numerous complicated and high-priced contrivances on the market. Gradually, however, true coffee lovers are realizing that the best results are to be obtained through simple percolation or simple filtration. There are good arguments for both methods.
_Coffee Making in Europe in the Nineteenth Century_
ENGLAND. We have noted Count Rumford's efforts to reform coffee making in England in the early part of the nineteenth century. Many other scientific men joined the movement. Among them was Professor Donovan, who in the _Dublin Philosophical Journal_ for May, 1826, told of his experiments "to ascertain the best methods for extracting all the virtues inherent in the berry." The _Penny Magazine_ for June 14, 1834, after deploring "the straw-colored fluid commonly introduced under the misnomer of coffee in England", thus digests Professor Donovan's findings:
Mr. Donovan found, that what we shall call the medicinal quality of coffee resides in it independent of its aromatic flavor,--that it is possible to obtain the exhilarating effect of the beverage without gratifying the palate,--and, on the other hand, that all the aromatic quality may be enjoyed without its producing any effect upon the animal economy. His object was to combine the two.
The roasting of coffee is requisite for the production of both these qualities; but, to secure them in their full degree, it is necessary to conduct the process with some skill. The first thing to be done is to expose the raw coffee to the heat of a gentle fire, in an open vessel, stirring it continually until it assumes a yellowish colour. It should then be roughly broken,--a thing very easily done,--so that each berry is divided into about four or five pieces, when it must be put into the roasting apparatus. This, as most commonly used, is made of sheet-iron, and is of a cylindrical shape: it no doubt answers the purpose well, and is by no means a costly machine, but coffee may be very well roasted in a common iron or earthenware pot, the main circumstances to be observed being the degree to which the process is carried, and the prevention of partial burning, by constant stirring. One of the requisites for having good coffee is that it shall have been recently roasted.
Coffee should be ground very fine for use, and only at the moment when it is wanted, or the aromatic flavour will in some measure be lost. To extract all its good qualities, the powder requires two separate and somewhat opposite modes of treatment, but which do not offer any difficulty when explained. On the one hand, the fine flavour would be lost by boiling, while, on the other, it is necessary to subject the coffee to that degree of heat in order to extract its medicinal quality. The mode of proceeding, which, after many experiments, Mr. Donovan found to be the most simple and efficacious for attaining both these ends, was the following:--
The whole water to be used must be divided into two equal parts. One half must be put first to the coffee "cold", and this must be placed over the fire until it "just comes to a boil", when it must be immediately removed. Allowing it then to subside for a few moments the liquid must be poured off as clear as it will run. The remaining half of the water, which during this time should have been on the fire, must then be added "at a boiling heat" to the grounds, and placed on the fire, where it must be kept "boiling" for about three minutes. This will extract the medicinal virtue, and if then the liquid be allowed again to subside, and the clear fluid be added to the first portion, the preparation will be found to combine all the good properties of the berry in as great perfection as they can be obtained. If any fining ingredient is used it should be mixed with the powder at the beginning of the process.
Several kinds of apparatus, some of them very ingenious in their construction, have been proposed for preparing coffee, but they are all made upon the principle of extracting only the aromatic flavour, while Professor Donovan's suggestions not only enable us to accomplish that desirable object, but superadd the less obvious but equally essential matter of extracting and making our own all the medicinal virtues.
When Webster and Parkes published their _Encyclopedia of Domestic Economy_, London, 1844, they gave the following as "the most usual method of making coffee in England":
Put fresh ground coffee into a coffee-pot, with a sufficient quantity of water, and set this on the fire till it boils for a minute or two; then remove it from the fire, pour out a cupful, which is to be returned into the coffee-pot to throw down the grounds that may be floating; repeat this, and let the coffee-pot stand near the fire, but not on too hot a place, until the grounds have subsided to the bottom; in a few minutes the coffee will be clear without any other preparation, and may be poured into cups; in this manner, with good materials in sufficient quantity, and proper care, excellent coffee may be made. The most valuable part of the coffee is soon extracted, and it is certain that long boiling dissipates the fine aroma and flavour. Some make it a rule not to suffer the coffee to boil, but only to bring it just to the boiling point; but it is said by Mr. Donovan that it requires boiling for a little time to extract the whole of the bitter, in which he conceives much of the exhilarating qualities of the coffee reside.
This work had also the following to say on the clearing of coffee, which was then a much-mooted question:
The clearing of coffee is a circumstance demanding particular attention. After the heaviest parts of the grounds have settled, there are still fine particles suspended for some time, and if the coffee be poured off before these have subsided, the liquor is deficient in that transparency which is one test of its perfection; for coffee not well cleared has always an unpleasant bitter taste. In general, the coffee becomes clear by simply remaining quiet for a few minutes, as we have stated; but those who are anxious to have it as clear as possible employ some artificial means of assisting the clearing. The addition of a little isinglass, hartshorn shavings, skins of eels or soles, white of eggs, egg shells, etc., has been recommended for clearing; but it is evident that these substances, to produce their effect, which is upon the same principle as the fining of beer or wine, should be dissolved previously, for if put in without, it would require so much time to dissolve, that the flavour of the coffee would vanish.
Coffee-making devices of this period in England, in addition to the Rumford type of percolator and the popular coffee biggin, included Evans' machine provided with a tin air-float to which was attached a filter bag containing the coffee; Jones' apparatus, a pumping percolator; Parker's steam-fountain coffee maker, which forced the hot water upward through the ground coffee; Platow's patent filter, previously mentioned, a single vacuum glass percolator in combination with an urn; Brain's vacuum or pneumatic filter employing a "muslin, linen or shamoy leather filter" and an exhausting pump, designed for kitchen use; and Palmer's and Beart's pneumatic filtering machines of similar construction.
Cold infusions were common, the practise being to let them stand overnight, to be filtered in the morning, and only heated, not boiled.
Coffee grinding for these various types of coffee makers was performed by iron mills; the portable box mill being most favored for family use. "It consisted of a square box either of mahogany or iron japanned, containing in the interior a hollow cone of steel with sharp grooves on the inside; into this fits a conical piece of hardened iron or steel having spiral grooves cut upon its surface and capable of being turned round by a handle." There was a drawer to receive the finely ground coffee. Larger wall-mills employed the same grinding mechanism.
In 1855, Dr. John Doran wrote in his "Table Traits":
With regard to the making of coffee, there is no doubt that the Turkish method of pounding the coffee in a mortar is infinitely superior to grinding it in a mill, as with us. But after either method the process recommended by M. Soyer may be advantageously adopted; namely, "Put two ounces of ground coffee into a stew-pan, which set upon the fire, stirring the coffee round with a spoon until quite hot, then pour over a pint of boiling water; cover over closely for five minutes, pass it through a cloth, warm again, and serve."
From observations by G.W. Poore, M.D., London, 1883, we are given a glimpse of coffee making in England in the latter part of the nineteenth century. He said:
Those who wish to enjoy really good coffee must have it fresh roasted. On the Continent, in every well-regulated household, the daily supply of coffee is roasted every morning. In England this is rarely done.
If roasted coffee has to be kept, it must be kept in an air-tight vessel. In France, coffee used to be kept in a wrapper of waxed leather, which was always closely tied over the contained coffee. In this way the coffee was kept from contact with any air.
The Viennese say that coffee should be kept in a glass bottle closed with a bung, and that coffee should on no account be kept in a tin canister.
The coffee having been roasted, it has to be reduced to a coarse powder before the infusion is made. The grinding and powdering of coffee should be done just before it is wanted, for if the whole coffee seeds quickly lose their aroma, how much more quickly will the aroma be dissipated from coffee which has been reduced to a fine powder? Nothing need be said in the matter of coffee mills. They are common enough, varied enough, and cheap enough to suit all tastes.
To insure a really good cup of coffee attention must be given to the following points:
1. Be sure that the coffee is good in quality, freshly roasted, and fresh ground.
2. Use sufficient coffee. I have made some experiments on this point, and I have come to the conclusions that one ounce of coffee to a pint of water makes poor coffee, 1-1/2 ounces of coffee to a pint of water makes fairly good coffee, two ounces of coffee to a pint of water makes excellent coffee.
3. As to the form of coffee pot I have nothing to say. The varieties of coffee machines are very numerous and many of them are useless incumbrances. At the best, they can not be regarded as absolutely necessary. The Brazilians insist that coffee pots should on no account be made of metal, but that porcelain or earthenware is alone permissible. I have been in the habit of late of having my coffee made in a common jug provided with a strainer, and I believe there is nothing better.
4. Warm the jug, put the coffee into it, boil the water, and pour the boiling water on the coffee, and the thing is done.
5. Coffee must not be boiled, or at most it must be allowed just to "come to a boil", as cook says. If violent ebullition takes place, the aroma of the coffee is dissipated, and the beverage is spoiled.
The most economical way of making coffee is to put the coffee into a jug and pour cold water upon it. This should be done some hours before the coffee is wanted--over night, for instance, if the coffee be required for breakfast. The light particles of coffee will imbibe the water and fall to the bottom of the jug in course of time. When the coffee is to be used stand the jug in a saucepan of water or a bainmarie and place the outer vessel over the fire till the water contained in it boils. The coffee in this way is gently brought to the boiling point without violent ebullition, and we get the maximum extract without any loss of aroma.
Always make your coffee strong. _Cafe au lait_ is much better if made with one-fourth strong coffee and three-fourths milk than if made half-and-half with a weaker coffee; this is evident.
It is a mistake to suppose that coffee can not be made without a great deal of costly and cumbersome apparatus.
THE CONTINENT. Rossignon has given us a general view of coffee making on the continent of Europe in the middle of the nineteenth century. He says:
Formerly small bags of baize were used to percolate coffee. The water was poured on the coffee, and when they were new the coffee percolated through them was pretty good, but when they had been used a few times they became greasy and it was very difficult to clean them by any means. The greasy baize altered the quality of the coffee, and in spite of all efforts to keep it clean the coffee had a tarnished appearance very disagreeable to the view. Very few persons use them at present. The apparatus most in use for the percolation of coffee is a tin coffee-pot composed of two parts. The upper one has a filter or sieve on which the coffee powder is placed and through which the filtered coffee must pass. Boiling water is poured on the coffee. The liquor which percolates falls in the second part. Then the upper part is removed and the coffee is ready as a beverage. There are very many systems of coffee pots. One of the best is the Russian one, which consists of a receptacle composed of two parts resembling two halves of an egg screwed together. One part contains the hot water and the other the ground coffee. In the center there is a filter. Turning the pot upside down the percolation takes place very slowly and no aroma is lost.
The tin plate which is generally used to make the coffee pot has many drawbacks. One of them is the dissolution of iron which takes place after it has been used for a short time.
The quality of coffee, as a beverage, depends principally on the degree of heat of the water. Experience has shown that a medium class of coffee prepared at a moderate heat gives a very good liquor, while excellent coffee on which boiling water has been poured did not give a very good liquor. Therefore, instead of pouring boiling water at 100 deg. C. in a porcelain or silver coffee-pot, those who desire to make a perfect coffee must use water heated from 60 deg. to 75 deg. C.
FRANCE. Also about the middle of the nineteenth century the French naturalist, Du Tour, thus describes one manner of making coffee in France:
Let the powder be poured into the coffee-pot filled with boiling water, in the proportion of two ounces and a half to two pounds, or two English pints of water. Let the mixture be stirred with a spoon, and the coffee-pot be soon taken off the fire, but suffered to remain closely shut, for about at least two hours, on the warm ashes of a wood fire. During the infusion the liquor should be several times agitated by a chocolate frother, or something of the same kind, and be finally left for about a quarter of an hour to settle.
_Cafe au lait_ was not made by boiling coffee and milk together, as milk was not proper to extract the coffee; the coffee was first made as _cafe noir_, only stronger; as much of this coffee was poured in the cup as was required, and the cup was then filled up with _boiled_ milk. _Cafe a la creme_, was made by adding boiled cream to strong clear coffee and heating them together.
In France, during the latter part of the nineteenth century, coffee was roasted over charcoal fires in earthenware dishes or saucepans, stirred with a spatula or wooden spoon, or in small cylinder or globular roasters of iron. Gas roasting was also practised. When roasted in large batches, the beans were cooled in wicker baskets, tossed into the air. The grinding was preferably done in mortars or in box mills of pyramid shape with receiving drawers, and was not too fine.
The usual method of making coffee in France among the better classes at this time was by means of improved De Belloy drip devices, double glass vacuum filters, pumping percolators (double circulation devices), the Russian egg-shaped pots, and the Viennese machines. The last-named were metal pumping percolators with glass tops, usually swung between the uprights of a carry arrangement, the base of which held a spirit lamp.
Among the numerous French machines which became well known were: Reparlier's glass "filter"; Egrot's steam cloth-filter machine and Malen's percolator apparatus, both designed for barracks and ships, where previously the coffee had been brewed in soup kettles; Bouillon Muller's steam percolator; Laurent's whistling coffee pot, a steam percolator which announced when the coffee was ready; Ed. Loysel's rapid filter, a hydrostatic percolator; and those pots to which Morize, Lemare, Grandin, Crepaux, and Gandais gave their names.
In 1892, the French minister of war directed that, in the army roasting and grinding operations, the coffee chaff should no longer be thrown away, as it had been found that it was rich in caffein and aroma constituents.
Coffee _a la minute_, which appeared in France in the nineteenth century, was made by decoction or infusion through a funnel pierced with holes and covered inside with blotting paper, or a woolen strainer cloth. This system, says Jardin, suggested the economical coffee pot.
A popular German drip coffee maker of the late nineteenth century employs a plug in the spout which provides air pressure to hold back the infusion until the plug is removed.
Pierre Joseph Buc'hoz, physician to the king of Poland, in 1787, made a business of supplying roasted coffee in small packets, each sufficient for one cup. He built up quite a trade until one day he was caught substituting roasted rye for coffee. This was the Buc'hoz method of making coffee, much practised by the lower classes because he was looked upon as an authority:
Boil the water in a coffee pot. When it boils, draw it from the fire long enough to add an ounce of coffee powder to a pound of water. Stir with a spoon. Return it to the fire and when it boils move it back somewhat from the heat and let it simmer for eight minutes. Clarify with sugar or deer horn powder.
_Early Coffee Making in the United States_
The coffee drink reached the colonies, first as a beverage for the well-to-do, about 1668. When introduced to the general public through the coffee houses about 1700, it was first sipped from small dishes as in England; and no one inquired too closely as to how it was made. When, half a century later, it had displaced beer and tea for breakfast, its correct making became a matter of polite inquiry. It was not until well into the nineteenth century that there was any suggestion of scientific interest, and not until within the last decade was any real chemical analysis of brewed coffee undertaken with a view to producing a scientific cup of the beverage.
At first, owing to the great distances, and difficulties surrounding communications, between the colonies, news of improvements in coffee makers and coffee making traveled slowly, and coffee customs brought from Europe by the early settlers became habits that were not easily changed. Some of the worst have clung on, ignoring the march of improvement, and seem as firmly entrenched in suburban and rural communities today as they were two hundred years ago.
Indeed, despite the fact that the United States have been the largest consumer of coffee among the nations for nearly half a century, it is only within the last ten years that coffee properly prepared could be obtained outside the principal cities. Even today, the average consumer is sadly in need of education in correct coffee brewing. It would be an excellent idea if all the coffee propaganda funds could be concentrated on a study of this one phase of the coffee question for several years, and the recommendations published in such fashion as firmly to fix in the minds of the rising generation a knowledge of correct coffee brewing. The facts of the case are that, generally speaking, coffee is still prepared in slovenly fashion in the average American home. However, with the good work done in recent years by organized trade effort to correct this abuse of our national beverage, signs are plentiful that the time is not far distant when a lasting reformation in coffee making will have been accomplished.
In colonial times the coffee drink was mostly a decoction. Esther Singleton tells us that in New Amsterdam coffee was boiled in a copper pot lined with tin and drunk as hot as possible With sugar or honey and spices. "Sometimes a pint of fresh milk was brought to the boiling point and then as much drawn tincture of coffee was added, or the coffee was put in cold water with the milk and both were boiled together and drunk. Rich people mixed cloves, cinnamon or sugar with ambergris in the coffee.[376]"
Ground cardamom seeds were also used to flavor the decoction.
In the early days of New England, the whole beans were frequently boiled for hours with not wholly pleasing results in forming either food or drink[377].
In New Orleans, the ground coffee was put into a tin or pewter coffee dripper, and the infusion was made by slowly pouring the boiling water over it after the French fashion. The coffee was not considered good unless it actually stained the cup. This method still obtains among the old Creole families.
Boiling coarsely pounded coffee for fifteen minutes to half an hour was common practise in the colonies before 1800.
In the early part of the nineteenth century, the best practise was to roast the coffee in an iron cylinder that stood before the hearth fire. It was either turned by a handle or wound up like a jack to go by itself. The grinding was done in a lap or wall mill; and among the best known makes were Kenrick's, Wilson's, Wolf's, John Luther's, George W.M. Vandegrift's, and Charles Parker's Best Quality.
To make coffee "without boiling" the cookery books of the period advised the housewife to obtain "a biggin, the best of which is what in France is called a Grecque."
In 1844, the _Kitchen Directory and American Housewife's_ advice on the subject of coffee making was the following:
Coffee should be put in an iron pot and dried near a moderate fire for several hours before roasting (in pot over hot coals and stirring constantly). It is sufficiently roasted when biting one of the lightest colored kernels--if brittle the whole is done. A coffee roaster is better than an open pot. Use a tablespoonful ground to a pint of boiling water. Boil in tin pot twenty to twenty-five minutes. If boiled longer it will not taste fresh and lively. Let stand four or five minutes to settle, pour off grounds into a coffee pot or urn. Put fish skin or isinglass size of a nine pence in pot when put on to boil or else the white and shell of half an egg to a couple of quarts of coffee. French coffee is made in a German filter, the water is turned on boiling hot and one-third more coffee is needed than when boiled in the common way.
In 1856 the _Ladies' Home Magazine_ (now the _Ladies' Home Journal_) printed the following, which fairly sums up the coffee making customs of that period:
Coffee, if you would have its best flavor, should be roasted at home; but _not in an open pan_, for this permits a large amount of aroma to escape. The roaster should be a closed sphere or cylinder. The aroma, upon which the good taste of the coffee depends, is only developed in the berry by the roasting process, which also is necessary to diminish its toughness, and fit it for grinding. While roasting, coffee loses from fifteen to twenty-five percent of its weight, and gains from thirty to fifty percent in bulk. More depends upon the proper roasting than upon the quality of the coffee itself. One or two scorched or burned berries will materially injure the flavor of several cupfuls. Even a slight overheating diminishes the good taste.
The best mode of roasting, where it is done at home, is to dry the coffee first, in an open vessel, until its color is slightly changed. This allows the moisture to escape. Then cover it closely and scorch it, keeping up a constant agitation, so that no portion of a kernel may be unequally heated. Too low and too slow a heat dries it up without producing the full aromatic flavor; while too great heat dissipates the oily matter and leaves only bitter charred kernels. It should be heated so as to acquire a uniform deep cinnamon color, and an oily appearance, but never a deep, dark brown color. It then should be taken from the fire and kept closely covered until cold, and further until used. While unroasted coffee improves by age, the roasted berries will very generally lose their aroma if not covered very closely. The ground stuff kept on sale in barrels, or boxes, or in papers, is not worthy the name of coffee.
Coffee should not be ground until just before using. If ground over night, it should be covered: or, what is quite as well, put into the boiler and covered with water. The water not only retains the valuable oil and other aromatic elements, but also prepares it by soaking for immediate boiling in the morning.
If the coffee pot (the "_Old Dominion_", of course, for in a common boiler this process would ruin the coffee by wasting the aroma) be set on the range or stove, or near the fire, so as to be kept hot all night preparatory to boiling in the morning, the beverage will be found in the morning, rich, mellow, and of a most delicious flavor.
Coffee used at supper time should be placed on or near the fire immediately after dinner and kept hot or simmering--not boiling--all the afternoon.
Try this method if you wish coffee in perfection.
Wood's improved coffee roaster is acknowledged to be the best article of the kind now in use.
This patent coffee roaster has been improved by the introduction of a triangular flange inside of each of the hemispheres, as seen in the cut. These flanges, as the roaster is turned, catch the coffee and throw it from the inner surface, thus insuring a perfect uniformity in the burning.
The Woods roaster (1849) and the Old Dominion Coffee Pot (1856) have been referred to in chapter XXXIV.
From the _Encyclopedia of Practical Cookery_, we learn some more about the customs prevailing "among the first cooks in the country" in roasting and making coffee in the United States about the middle of the nineteenth century. For example:
ROASTING COFFEE BEANS
Put the beans in the roaster, set this before a moderate fire, and turn slowly until the Coffee takes a good brown colour; for this it should require about twenty-five minutes. Open the cover to see when it is done. If browned, transfer it to an earthen jar, cover it tightly, and use when needed.
Or a more simple plan, and even more effectual, is to take a tin baking-dish, butter well the bottom, put the Coffee in it, and set it in a moderate oven until the beans take a strong golden colour, twenty minutes sufficing for this. Toss them frequently with a wooden spoon as they are cooking.
Another plan is to put in a small frying-pan 1 1b. of raw Coffee-beans and set the pan on the fire, stirring and shaking occasionally till the beans are yellow: then cover the frying-pan and shake the Coffee about till it is a dark brown. Move the pan off the fire, keep the cover on, and when the beans are a little cool, break an egg over them and stir them until they are all well coated with the egg. Then store the Coffee in tins or jars with tight-fitting lids, and grind it as wanted for use.
Coffee should always be bought in the bean and ground as required, otherwise it is liable to extensive adulteration with chicory (or succory); some persons like the addition, but the epicure who is really fond of Coffee would not admit of its introduction.
MAKING BREAKFAST COFFEE.
Allow 1 tablespoonful of Coffee to each person. The Coffee when ground should be measured, put into the Coffee-pot, and boiling water poured over it in the proportion of 3/4 pint to each tablespoonful of Coffee, and the pot put on the fire; the instant it boils, take the pot off, uncover it, and let it stand a minute or two; then cover it again, put it back on the fire, and let it boil up again. Take it from the fire and let it stand for five minutes to settle. It is then ready to pour out.
This work recommended as among the latest and best devices for coffee making, all those manufactured or sold in this country by Adams & Son; the English coffee biggin; General Hutchinson's coffee pot and urn, combining De Belloy's and Rumford's ideas; Le Brun's Cafetiere for making coffee by distillation and by steam pressure, passing it directly into the cup; a Vienna coffee-making machine, and a Russian coffee reversible pot called the Potsdam.
Among two score of coffee recipes for making various kinds of extracts, ices, candies, cakes, etc., flavored with coffee, there is a curious one for coffee beer, the invention of Frenchman named Pluehart. "The ingredients and quantities in a thousand parts are--Strong coffee 300; rum 300; syrup thickened with gum senegal 65; alcoholic extract of orange peel 10; and water 325."
"It does not appear to have reached any important degree of popularity", adds the editor.
In 1861, Godey's _Lady's Book and Magazine_ noted with approval the growing custom of hotel and restaurant guests to order coffee instead of wines or spirits with their dinners. On the subject of "How to make a cup of coffee" it had this to say:
Which is the best way of making coffee? In this particular notions differ. For example, the Turks do not trouble themselves to take off the bitterness by sugar, nor do they seek to disguise the flavor by milk, as is our custom. But they add to each dish a drop of the essence of amber, or put a couple of cloves in it, during the process of preparation. Such flavoring would not, we opine, agree with western tastes. If a cup of the very best coffee, prepared in the highest perfection and boiling hot, be placed on a table in the middle of a room and suffered to cool, it will, in cooling, fill the room with its fragrance: but becoming cold, it will lose much of its flavor. Being again heated, its taste and flavor will be still further impaired, and heated a third time, it will be found vapid and nauseous. The aroma diffused through the room proved that the coffee has been deprived of its most volatile parts, and hence of its agreeableness and virtue. By pouring boiling water on the coffee, and surrounding the containing vessel with boiling water, the finer qualities of the coffee will be preserved.
Boiling coffee in a coffee-pot is neither economical or judicious, so much of the aroma being wasted by this method. Count Rumford (no mean authority) states that one pound of good Mocha, when roasted and ground, will make fifty-six cups of the very best coffee, but it must be ground finely, or the surfaces of the particles only will be acted upon by the hot water, and much of the essence will be left in the grounds.
In the East, coffee is said to arouse, exhilarate, and keep awake, allaying hunger, and giving to the weary renewed strength and vigor, while it imparts a feeling of comfort and repose. The Arabians, when they take their coffee off the fire, wrap the vessel in a wet cloth, which fines the liquor instantly, and makes it cream at the top. There is one great essential to be observed, namely, that coffee should not be ground before it is required for use, as in a powdered state its finer qualities evaporate.
We pass over the usual modes of making coffee, as being familiar to every lady who presides over every household; and content ourselves with the most modern and approved Parisian methods, though we may add that a common recipe for good coffee is--two ounces of coffee and one quart of water. Filter or boil ten minutes, and leave to clear ten minutes.
The French make an extremely strong coffee. For breakfast, they drink one-third of the infusion, and two-thirds of hot milk. The _cafe noir_ used after dinner, is the very essence of the berry. Only a small cup is taken, sweetened with white sugar or sugar-candy, and sometimes a little _eau de vie_ is poured over the sugar in a spoon held above the surface, and set on fire; or after it, a very small glass of _liqueur_, called a _chasse-cafe_, is immediately drunk. But the best method, prevalent in France, for making coffee (and the infusion may be strong or otherwise as taste may direct) is to take a large coffee-pot with an upper receptacle made to fit close into it, the bottom of which is perforated with small holes, containing in its interior two movable metal strainers, over the second of which the powder is to be placed, and immediately under the third. Upon this upper strainer pour boiling water, and continue to do so gently; until it bubbles up through the strainer: then shut the cover of the machine close down, place it near the fire, and so soon as the water has drained through the coffee, repeat the operation until the whole intended quantity be passed. No finings are required. Thus all the fragrance of its perfume will be retained with all the balsamic and stimulating powers of its essence. This is a true Parisian mode, and _voila!_ a cup of excellent coffee.
This article is most interesting in that it shows the revolt against boiling coffee had started in the United States; also that the importance of fine grinding was being recognized and emphasized by the leaders of the best thought of the nation.
Probably the first scientific inquiry into the subject of coffee roasting and brewing in the United States was that detailed by August T. Dawson and Charles M. Wetherill, Ph.D., M.D., in the _Journal of the Franklin Institute_ for July and August, 1855. The following is a digest:
There are two classes of beverages: 1, alcoholic, and 2, nitrogenized. Nitrogenized foods are effective to replace the substance of the different organs of the body wasted away by the process of vitality. Coffee is one of these.
Besides the tannin, the coffee berry contains two substances, one the nitrogenized quality, caffeine, which is about one percent and is not altered in roasting, and the other a volatile oil which is developed in roasting and which gives the coffee its flavor. Dr. Julius Lehmann (Liebig's Annales LXXXVII. 205) says that coffee retards the waste tissues of the body and diminishes the amount of food necessary to preserve life. This effect is due to the oil. Much of the nutritive portion of coffee is lost by European methods of making.
Good coffee is very rare. These experiments were made to ascertain whether a potable coffee could not be offered to the public at as low a price as the raw or roasted now is. In order to be successful we needed to extract a larger portion of the nutritive substance than is extracted in the household. The experiments have proved vain.
As a result of our experiments with different ways of roasting and brewing coffee, we have found the following plan to be the most convenient and the best: the coffee will taste the same every time and it will taste good. If a good berry be properly roasted and the infusion be of the proper strength, good coffee must result. A Mocha berry should be selected and roasted seven or eight pounds at a time in a cylindrical drum. After roasting it should be placed in a stone jar with a mouth three inches in diameter. The jar should be closed air-tight. This will furnish two cups of coffee daily for six months. A quart should be taken from the jar at a time and ground. The ground coffee should be kept in covered glass jars.
The best coffee pot was found to be the common biggin having an upper compartment with a perforated bottom upon which to place the coffee. To make one cup of this infusion, place half an ounce of ground coffee in the upper compartment and six fluid ounces of water into the bottom. Put the biggin over a gas lamp. After three minutes the water will boil. When steam appears, take the biggin from the fire and pour the water into a cup and thence immediately into the top of the biggin where it will extract the berry by replacement. (Here follows an experiment.)
This experiment shows that loss of weight is no criterion that coffee is properly roasted, neither is the color (by itself) nor the temperature, nor the time.
Next we experimented to ascertain whether the aroma developed by roasting coffee and which is lost might not be collected and added to the coffee at pleasure. An attempt was made to drive the volatile oils from roasted coffee by steam and make a dried extract of the residual coffee to which the oils were to be later added. Two attempts were made and both failed. It appears that but a small quantity of the aroma is lost in roasting and that is mixed with bad smelling vapors from which it is impossible to free it.
Then we tried to make a potable coffee by making an aqueous extract of raw coffee, evaporating to dryness and roasting the residue. (Here follows the experiment.)
This also was unsuccessful. The great trouble here is a dark shiny residue, which, while tasteless, is very disagreeable to look at. In the preparation of coffee by boiling, two and a half times as much matter is extracted as by biggin.
The proper method of roasting coffee is as follows: It should be placed in a cylinder and turned constantly over a bright fire. When white smoke begins to appear, the contents should be closely watched. Keep testing the grains. As soon as a grain breaks easily at a slight blow, at which time the color will be a light chestnut brown, the coffee is done. Cool it by lifting some up and dropping it back with a tin cup. If it be left to cool in a heap there is great danger of over-roasting. Keep the coffee only in air-tight vessels. _Measure_ the infusions, a half ounce of coffee to six ounces of water per cup.
All "extracts of coffee" are worthless. Most of them are composed of burned sugar, chicory, carrots, etc.
In 1883, an authority of that day, Francis B. Thurber, in his book, _Coffee; from Plantation to Cup_, which he dedicated to the railroad restaurant man at Poughkeepsie, because he served an "ideal cup of coffee", came out strongly for the good old boiling method with eggs, shells included. This was the Thurber recipe:
Grind moderately fine a large cup or small bowl of coffee; break into it one egg with shell; mix well, adding enough cold water to thoroughly wet the grounds; upon this pour one pint of boiling water: let it boil slowly for ten to fifteen minutes, according to the variety of coffee used and the fineness to which it is ground. Let it stand three minutes to settle, then pour through a fine wire-sieve into a warm coffee pot; this will make enough for four persons. At table, first put the sugar into the cup, then fill half-full of boiling milk, add your coffee, and you have a delicious beverage that will be a revelation to many poor mortals who have an indistinct remembrance of, and an intense longing for, an ideal cup of coffee. If cream can be procured so much the better, and in that case boiling water can be added either in the pot or cup to make up for the space occupied by the milk as above; or condensed milk will be found a good substitute for cream.
In 1886, however, Jabez Burns, who knew something about the practical making of the beverage as well as the roasting and grinding operations, said:
Have boiling water handy. Take a clean dry pot and put in the ground coffee. Place on fire to warm pot and coffee. Pour on sufficient boiling water, not more than two-thirds full. As soon as the water boils add a little cold water and remove from fire. To extract the greatest virtue of coffee grind it fine and pour scalding water over it.
John Cotton Dana, of the Newark Public Library, says he remembers how in his old home in Woodstock, Vt., they had always, in the attic, a big stone jar of green coffee. This was sacred to the great feast days, Thanksgiving, Christmas, etc. Just before those anniversaries, the jar was brought forward and the proper amount of coffee was taken out and roasted in a flat sheet-iron pan on the top of the stove, being stirred constantly and watched with great care. "As my memory seems to say that this was not constantly done," says Mr. Dana, "it would seem that, even then, my father, who kept the general store in the village, bought roasted coffee in Boston or New York."
At the close of the century, there were still many advocates of boiling coffee; but although the coffee trade was not quite ready to declare its absolute independence in this direction, there were many leaders who boldly proclaimed their freedom from the old prejudice. Arthur Gray, in his _Over the Black Coffee_, as late as 1902, quoted "the largest coffee importing house in the United States" as advocating the use of eggs and egg-shells and boiling the mixture for ten minutes.
_Latest Developments in Better Coffee Making_
Better coffee making by co-operative trade effort got its initial stimulus at the 1912 convention of the National Coffee Roasters Association. As a result of discussions at that meeting and thereafter, a Better Coffee Making Committee was created for investigation and research.
The coffee trade's declaration of independence in the matter of boiled coffee was made at the 1913 convention of the National Coffee Roasters Association, when, after hearing the report of the Better Coffee Making Committee, presented by Edward Aborn of New York, it adopted a resolution saying that the recommendations met with its approval and ordering that they be printed and circulated.
The work done by the committee included "the first chemical analysis of brewed coffee on record", a study of grindings, and a comparison of the results of four brewing methods. Its conclusions and recommendations were embodied in a booklet published by the National Coffee Roasters Association, entitled _From Tree to Cup with Coffee_, and were as follows:
ROASTING
The Roaster or "Coffee Chef" is the only cook necessary to a good cup of coffee. He sends it to the consumer a completely cooked product.
In the roasting process the berries swell up by the liberation of gases within their substance. The aromatic oils contained in the cells are sufficiently developed or "cooked", and made ready for instantaneous solution with boiling water, when the cells are thoroughly opened by grinding.
The roasting principles of different green coffees vary. Trained study and a nice science in timing the roast and manipulating the fire is necessary to a perfect development of aroma and flavor.
The drinking quality is largely dependent upon the experienced knowledge of the coffee roaster and his scientific methods and modern machinery, by which the coffee is not only roasted, but cleaned, milled and completely manufactured to a high point of perfection.
In their National Association work, the wholesale roasters are giving the public new facts and valuable information, from scientific researches, investigations, etc.
GRINDING. The roasted berry is constructed of fibrous tissues formed into tiny cells visible only under the microscope, which are the "packages" wherein are stored the whole value of coffee, the aromatic oils. Like cutting open an orange, the grinding of coffee is the opening of surrounding tissue and pulp, and the finer it is cut the more easily are the "juices" released.
The fibrous tissue itself is waste material, yielding, by boiling or too long percolations, a coffee colored liquid which is fibrous and twangy in taste, has no aromatic character, and contains undesirable elements.
The true strength and flavor of roasted coffee is ground out, not boiled out. The finer coffee is ground, the more thoroughly are the cells opened, the surfaces multiplied, and the aromatic oils made ready for separation from their husks. Hence it follows that:
Coarse ground coffee is unopened coffee--coffee thrown away.
The finer the grind, the better and greater the yield. With pulverized coffee (fine as corn meal) the fully released aromatic oils are instantaneously soluble with boiling water.
In ground coffee the oils are standing in "open packages," escaping into the air and absorbing moisture, etc., necessitating quick use or confinement in air proof and moisture proof protection.
BREWING. From scientific researches by the National Coffee Roasters' Association, including the first chemical analysis on record of brewed coffee, produced by various brewing methods, the fundamental principles of coffee making have been clearly established. These principles are simple, and when once understood equip any person to intelligently judge the merits and defects of the various coffee making devices on the market. They constitute the law of coffee brewing, and may be stated as follows:
Correct brewing is not "cooking." It is a process of extraction of the already cooked aromatic oils from the surrounding fibrous tissue, which has no drinkable value. Boiling or stewing cooks in the fibre, which should be wholly discarded as dregs, and damages the flavor and purity of the liquid. Boiling coffee and water together is ruin and waste.
The aromatic oils, constituting the whole true flavor, are extracted instantly by boiling water when the cells are thoroughly opened by fine grinding. The undesirable elements, being less quickly soluble, are left in the grounds in a quick contact of water and coffee. The coarser the grind the less accessible are the oils to the water, thus the inability to get out the strength from coffee not finely enough ground.
Too long contact of water and coffee causes twang and bitterness, and the finer the grind the less the contact should be. The infusion, when brewed, is injured by being boiled or overheated. It is also damaged by being chilled, which breaks the fusion of oils and water. It should be served immediately, or kept hot, as in a double boiler.
Tests show that water under the boiling point, 212 deg., is inefficient for coffee brewing, and does not extract the aromatic oils[378]. Used under this temperature, it is a sure cause of weak and insipid flavor. The effort to make up this deficiency by longer contact of coffee and water, or repeated pouring through, results in no extraction of the oils, but draws out undesirable elements, such as coffee-tannin, which is soluble in water at any temperature and is governed by the time of contact.
Coffee-tannin, which is not the commercial tannic acid, is eliminated to practically nothing in the quick brewing methods.
The chemical analysis of brewed coffee shows the following:
Coffee Tannin Comparative per Cup Proportions
Percolator method,[379] fine gran. 2.90 grains -------- 5 minutes' steeping
Boiling Method, medium " 2.35 " ------
Steeping Method, " " 2.31 " -----
Filtration (or Drip) Method } 0.29 " - Pulverized }
Brewing is the final manufacturing process of coffee. All previous perfection is dependent upon it. Like food products which lose nutritive value by bad cooking, coffee loses its best values by wrong brewing. Brewed by the very simple correct methods, it is an unfailingly clear, fragrant, taste-charming beverage, universally loved and scientifically approved.
The committee made a further report in 1914, and some of the findings were subsequently published in an association booklet called _The Coffee Book_, used in connection with the second National Coffee Week campaign in 1915. In it were these:
GRINDING DEFINITIONS
_Powdered_ _Pulverized_ Like--flour. Like--not coarser than fine corn meal.
_Very Fine and Fine_ _Medium_ Like--from corn meal to Like--coarse granulated fine granulated sugar. sugar.
Also, the committee emphasized its previous findings, particularly this one: "Filter bags should be kept in cold water when not in use. Drying causes decomposition. Keeps sweet if kept wet. Use muslin for filter bag and pulverized granulation."
The association brought out this same year, on recommendation of the committee, its Home coffee mill, an "ideal and standard coffee mill for home use." It was a wall mill equipped with a glass-front metal hopper and employing a ratchet spring-lock nut and double-action grinders. The mill was later improved with an all-glass hopper and a tumbler bracket. More than 20,000 of these mills have been sold.
At the suggestion of the author, the efficiency of nine different coffee-making devices (including boiling and drip pots, pumping percolators, cloth and paper filters) was investigated in the laboratories of the Mellon Institute of Industrial Research of the University of Pittsburgh in 1915; and Dr. Raymond F. Bacon submitted a report that showed that the boiling method produced the highest percentage of caffetannic acid and caffein; the French drip process the lowest. The investigation disclosed also a more palatable brew at 195 deg. to 200 deg. F. than at the boiling point.
Another notable contribution to the science of coffee brewing was made by the Home Economics Laboratories of the University of Kansas in 1916. The experiments extended over one year. They showed that strength and color in coffee brews are independent of blend and price and are most fully obtained by pulverized granulation, which was found to be the most efficient; that the consumer pays for flavor and that filtration yielded the best brew. The French drip, or true percolator, did not figure in these experiments.
At the 1915 convention of the National Coffee Roasters Association, Mr. Aborn reported that 4,000 copies of the committee's findings on grinding and brewing had been given away: and the facts were further circulated in 2,000,000 booklets issued during two years. He told of tests which showed that while there might be reasons of commercial expediency for packing ground coffee, it could not be defended as a quality principle; also that plate-grinders produced a more efficient drawing granulation than roller grinders, and that the idea that the steel-cut process eliminates dirt was an absurdity, as "the finest ground coffee is not dirt but coffee in its most efficient drawing condition." He added, "I have paid no attention to chaff removal in these tests as the uselessness of such removal has been repeatedly shown up." The reference here was to his 1914 and 1913 reports, in which it was stated that "removing the chaff in the steel-cut process does not remove any of the tannin, and for this purpose the steel-cut process is wholely futile, and a wasteful and unnecessary tax upon cost", and that "the removal of the chaff appreciably affects the flavor and depreciates the cup value."
This report repeated previous findings against the pumping percolator as producing an inefficient brew and being a very faulty utensil. Mr. Aborn concluded his report by saying:
The old time boiling method has fewer and fewer defenders and holds its own only as a superstition. I therefore pass it over as a discarded issue.... It is but repetition of former reports for me to say that pulverized granulation is the most efficient granulation; that it assures the highest quality of brew and the lowest proportion of coffee to a given strength; that it is the most saving and most satisfying grinding for all to use; that it (the coffee) must be fresh ground; that the filtration method is the most correct in fundamental principles and that used with a muslin bag it assures the consumer coffee of the purest, finest flavored quality, highest health value and sure economy.
The campaign of education was continued during 1916, producing encouraging results among schools, colleges, the medical fraternity, newspapers, with the trade and the consumer. It marked the first big constructive work combining the practical and scientific phases of grinding and brewing methods. In his report at the 1916 convention of the National Coffee Roasters Association, Mr. Aborn reviewed the four years work, and pointed out what had been accomplished. He told of a new booklet, to be called the _True Book on Coffee Grinding and Brewing_, and an educational exhibit box for schools about to be issued. Due to opposition which developed from trade interests that were putting out steel-cut and other grinds of coffee not favored by the committee, and also because many members thought the association should not exploit any particular method of grinding or brewing, it was decided to make no further publication of the coffee grinding and brewing conclusions of the committee until they had been confirmed by laboratory research.
Boiling and filtration tests in the mountains of the Yellowstone Park by W.H. Aborn in 1916 showed that the limit of coffee brewing was reached at an altitude of nine thousand feet.
At the 1916 meeting, Dr. Floyd W. Robison of the Detroit Testing Laboratories, read a notable paper entitled "What do we know about coffee?," which hailed coffee as a food product, warned the roasters to beware of half-facts, and urged the importance of a research laboratory. It was published and given distribution by the association.
The educational exhibit box showing samples of coffee from plantation to cup, including five different grinds, was issued in 1917, and sold for one dollar.
The Better Coffee Making Committee also published in this year a booklet entitled _Coffee Grinding and Brewing_ in which it summarized its work to date, and presented its special plea for cotton-cloth filters as the ideal coffee-making device.
This booklet aroused considerable discussion, particularly between those who favored the paper filter and those who, with Mr. Aborn, believed cotton cloth, such as muslin, to be the most efficient strainer. "Cotton", argued Mr. Aborn, "is an ideal sanitary strainer because it contains no chemical or questionable manufacturing element."
It was pointed out by Dr. Floyd W. Robison that while cotton cloth, such as muslin, does give a fairly clear coffee, it is not so clear as by the methods where a filter paper is used. He said:
Both methods have serious objectionable features. The muslin bag, particularly, is decidedly unsanitary, especially when used in restaurants and hotels. It is rarely kept clean, and one who has frequented restaurants and many hotel kitchens knows that it lends itself to very unclean and unsightly methods of handling. The food inspector has to check this up perhaps as often as any one feature about a restaurant.
The objection to the filter paper is not at all on the ground of sanitation. It is ideal in this respect. The claim is made, and at least, in part, substantiated, that it does hold back valuable features of the brew.
There are many points about the filter that have not been considered at all. Mr. Calkin believes that the very best type of filter is a bed of coffee itself, and I must say this has the sanction of good laboratory experience.
I.D. Richheimer[380], attacking the cotton cloth filter, said:
It is a known fact that the fats in coffee are very dense and represent twelve to fifteen percent of the coffee weight. These fats--due to the simplest chemical action of contact with air, moisture and continued heat--begin a fermentation in the completed beverage. In the cloth-filtering process--due to the rapid passage of water through grounds almost as quickly as poured--the largest percentage of fats is carried into the beverage. Fat being lighter than water rises to the top of water if given a certain amount of time during the brewing process. Were there no fats (which ferment) in coffee there would be no need for placing cloth-filtering material under water, as suggested, to keep them from becoming sour.
In the booklet referred to, Mr. Aborn expressed himself as follows on the filtration method:
The filtration method is not new, but well tried, thoroughly proven and long used, though often incorrectly. It is the method followed, more or less correctly, by all of the first-class hotels in the world. It is controlled by no patent or proprietary device, and requires a most inexpensive equipment. For a perfect result it but demands an accurate adherence to simple but vital principles. Deviations from these fundamentals, though apparently slight, cause failure. When they, and the necessary _exact_ following of them, are clearly understood, any person, even a small child, can brew coffee with unvarying success.
The first point to consider in filtration is the dimensions of the filter bag, or container of the ground coffee, in relation to the quantity of coffee used and the granulation of same. If the filter be a muslin bag, free on all sides, the filtering surface is considerable and permits the necessary quick passage of water through the grounds, provided the bag is of a wide enough diameter as to prevent too great a depth of grounds through which the water cannot quickly penetrate. The error of too narrow a filter is a common one. It causes a delayed filtration, which means undesirably long contact of water and coffee and also the cooling of the liquid which in a correct, undelayed filtration is smoking hot at completion. The bag should also not be too long or be allowed to hang or soak in the liquid. A filter bag set tightly into a pot against its sides, thus surrounded with impenetrable walls, is greatly reduced in filtering surface, and the filtration is thereby slackened.
The filter material should not be too coarse in texture, like cheese cloth, or too heavy and impenetrable, like very heavy muslin. A moderate weight muslin, not too light, is efficient.
The degree of granulation also, of course, affects the rate of flow. The coarser the grind the faster the flow, which permits a larger quantity of coffee to a given diameter of filter bag.
A most frequent fault in the use of the filtration method is the failure to understand the fine degree of grinding necessary to the best results. When the grind is not sufficiently fine the extraction is, of course, weak. A fine grind (like fine cornmeal) is essential. It does not retard the flow if the filter is of right dimensions. A powdered grind (like flour) is so fine that it is apt to "mat" itself into a resisting floor.
Many users of the filtration method pour the liquid through more than once. This gains some added color, but adds undesirable element, depreciates flavor and is especially inadvisable when the grind is sufficiently fine. _One pouring_ only is recommended for the best results.
The chinaware, or glazed earthenware pot, sometimes called the French drip pot, with a chinaware or earthenware sieve container for the grounds at the top through which the water is poured, being free of all metal, is inviting in purity and in hygienic merit. Together with the filter bag, it is subject to the above remarks on dimensions. A chinaware sieve cannot be made as fine as a metal sieve and cannot of course hold very fine granulation as can cotton cloth. More coffee for a given strength is, therefore, required. The upper container should be wide enough, for a given quantity of coffee, as to allow an unretarded flow, and the more openings the strainer contains the better.
In any drip, filtration or percolating method the stirring of the grounds causes an over-contact of water and coffee and results in an overdrawn liquor of injured flavor. If the water does not pass through the grounds readily, the fault is as above indicated and cannot be corrected by stirring or agitation. Many complaints of bitter taste are traced to this error in the use of the filtration method.
It is not necessary to pour on the water in driblets. The water may be poured slowly, but the grounds should be kept well covered. The weight of the water helps the flow downward through the grounds. Care should be taken to keep up the temperature of the water. Set the kettle back on the stove when not pouring. If the water is measured, use a small heated vessel, which fill and empty quickly without allowing the water to cool.
In 1917, _The Tea and Coffee Trade Journal_ made a comparative coffee-brewing test with a regulation coffee pot for boiling, a pumping percolator, a double glass filtration device, a cloth-filter device, and a paper filter device. The cup tests were made by E.M. Frankel, Ph.D.; and William B. Harris, coffee expert, United States Department of Agriculture. The brews were judged for color, flavor (palatability, smoothness), body (richness), and aroma. The test showed that the paper filtration device produced the most superior brew. The cloth-filter, glass-filter, percolator, and boiling pot followed in the order named.
At the 1917 convention of the National Coffee Roasters Association, John E. King, of Detroit, announced that laboratory research which he had had conducted for him showed that the finer the grind, the greater the loss of aroma, and so he had selected a grind containing ninety percent of very fine coffee and ten percent of a coarser nature, which seemed to retain the aroma. He subsequently secured a United States patent for this grind. Mr. King announced also at this meeting that his investigations showed there was more than a strong likelihood that the much-discussed caffetannic acid did not exist in coffee--that it most probably was a mixture of chlorogenic and and coffalic acids.
The World War operated to interfere with the coffee roasters' plans for a research bureau; and in the meantime the Brazil planters, in 1919, started their million-dollar advertising campaign in the United States, co-operating with a joint committee representing the green and roasted coffee interests. In the following year (June, 1920), this committee arranged with the Massachusetts Institute of Technology to start scientific research work on coffee, the literature of the roasters' Better Coffee Making Committee being turned over to it; and the Institute began to "test the results of the committee's work by purely analytical methods."
The first report on the research work at the Massachusetts Institute of Technology was made by Professor S.C. Prescott to the Joint Coffee Trade Publicity Committee in April, 1921. The committee gave out a statement saying that Prof. Prescott's report stated that "caffein, the most characteristic principle of coffee, is, in the moderate quantities consumed by the average coffee drinker, a safe stimulant without harmful after-effects."
There was no publication of experimental results; but the announced findings were, in the main, a confirmation of the results of previous workers, particularly of Hollingworth, with whose statement, that "caffein, when taken with food in moderate amount is not in the least deleterious," the report was quoted as being in entire agreement.
At the annual convention of the National Coffee Roasters Association, November 2, 1921, Professor Prescott made a further report, in which he stated that investigations on coffee brewing had disclosed that coffee made with water between 185 deg. and 200 deg. was to be preferred to coffee made with the water at actual boiling temperature (212 deg.), that the chemical action was far less vigorous, and that the resulting infusion retained all the fine flavors and was freer from certain bitter or astringent flavors than that made at the higher temperature. Professor Prescott announced also that the best materials for coffee-making utensils were glass (including agate-ware, vitrified ware, porcelain, etc.), aluminum, nickel or silver plate, copper, and tin plate, in the order named[381].
The Joint Coffee Trade Publicity Committee's booklet on _Coffee and Coffee Making_, issued in 1921, was very guarded in its observations on grinding and brewing. It avoided all controversial points, but it did go so far as to say on the general subject of brewing:
Chemists have analyzed the coffee bean and told us that the only part of it which should go into our coffee cups for drinking is an aromatic oil. This aromatic element is extracted most efficiently only by fresh boiling water. The practice of soaking the grounds in cold water, therefore, is to be condemned. It is a mistake also to let the water and the grounds boil together after the real coffee flavor is once extracted. This extraction takes place very quickly, especially when the coffee is ground fine. The coarser the granulation the longer it is necessary to let the grounds remain in contact with the boiling water. Remember that flavor, the only flavor worth having, is extracted by the _short_ contact of boiling water and coffee grounds and that after this flavor is extracted, the coffee grounds become valueless dregs.
The report contained also the following helpful generalities on coffee service and the various methods of brewing in more or less common use in the United States in 1921:
Although the above rules are absolutely fundamental to good Coffee Making, their importance is so little appreciated that in some households the lifeless grounds from the breakfast Coffee are left in the pot and resteeped for the next meal, with the addition of a small quantity of fresh coffee. Used coffee grounds are of no more value in coffee making than ashes are in kindling a fire.
After the coffee is brewed the true coffee flavor, now extracted from the bean, should be guarded carefully. When the brewed liquid is left on the fire or overheated this flavor is cooked away and the whole character of the beverage is changed. It is just as fatal to let the brew grow cold. If possible, coffee should be served as soon as it is made. If service is delayed, it should be kept hot but not overheated. For this purpose careful cooks prefer a double boiler over a slow flre. The cups should be warmed beforehand, and the same is true of a serving pot, if one is used. Brewed coffee, once injured by cooling, cannot be restored by reheating.
Unsatisfactory results in coffee brewing frequently can be traced to a lack of care in keeping utensils clean. The fact that the coffee pot is used only for coffee making is no excuse for setting it away with a hasty rinse. Coffee making utensils should be cleansed after each using with scrupulous care. If a percolator is used pay special attention to the small tube through which the hot water rises to spray over the grounds. This should be scrubbed with the wire-handled brush that comes for the purpose.
In cleansing drip or filter bags use cool water. Hot water "cooks in" the coffee stains. After the bag is rinsed keep it submerged in cool water until time to use it again. Never let it dry. This treatment protects the cloth from the germs in the air which cause souring. New filter bags should be washed before using to remove the starch or sizing.
DRIP (OR FILTER) COFFEE. The principle behind this method is the quick contact of water at full boiling point with coffee ground as fine as it is practical to use it. The filtering medium may be of cloth or paper, or perforated chinaware or metal. The fineness of the grind should be regulated by the nature of the filtering medium, the grains being large enough not to slip through the perforations.
The amount of ground coffee to use may vary from a heaping teaspoonful to a rounded tablespoonful for each cup of coffee desired, depending upon the granulation, the kind of apparatus used and individual taste. A general rule is the finer the grind the smaller the amount of dry coffee required.
The most satisfactory grind for a cloth drip bag has the consistency of powdered sugar and shows a slight grit when rubbed between thumb and finger. Unbleached muslin makes the best bag for this granulation. For dripping coffee reduced to a powder, as fine as flour or confectioner's sugar, use a bag of canton flannel with the fuzzy side in. Powdered coffee, however, requires careful manipulation and cannot be recommended for everyday household use.
Put the ground coffee in the bag or sieve. Bring fresh water to a full boil and pour it through the coffee at a steady, gradual rate of flow. If a cloth drip bag is used, with a very finely ground coffee, one pouring should be enough. No special pot or device is necessary. The liquid coffee may be dripped into any handy vessel or directly into the cups. Dripping into the coffee cups, however, is not to be recommended unless the dripper is moved from cup to cup so that no one cup will get more than its share of the first flow, which is the strongest and best.
The brew is complete when it drips from the grounds, and further cooking or "heating up" injures the quality. Therefore, since it is not necessary to put the brew over the fire, it is possible to make use of the hygienic advantages of a glassware, porcelain or earthenware serving pot.
BOILED (OR STEEPED) COFFEE. For boiling (or steeping) use a medium grind. The recipe is a rounded tablespoonful for each cup of coffee desired or--as some cooks prefer to remember it--a tablespoonful for each cup and "one for the pot." Put the dry coffee in the pot and pour over it fresh water _briskly boiling_. Steep for five minutes or longer, according to taste, over a low fire. Settle with a dash of cold water or strain through muslin or cheesecloth and serve at once.
PERCOLATED COFFEE. Use a rounded tablespoonful of medium fine ground coffee to each cupful of water. The water may be poured into the percolator cold or at the boiling point. In the latter case, percolation begins at once. Let the water percolate over the grounds for five or ten minutes depending upon the intensity of the heat and the flavor desired.
In response to a request by the author, Charles W. Trigg has contributed the following discussion of coffee making:
VARIOUS ASPECTS OF SCIENTIFIC COFFEE BREWING
Before converting it into the beverage form, coffee must be carefully selected and blended, and skillfully roasted, in order thus far to assure obtaining a maximum efficiency of results. No matter how accurately all this be done, improper brewing of the roasted bean will nullify the previous efforts and spoil the drink; for roasted coffee is a delicate material, very susceptible to deterioration and of doubtful worth as the source of a beverage unless properly handled.
There probably never was produced a drink which so fits into the exacting desires of the human appetite as does coffee. Properly prepared, it is a delightful beverage: but incorrectly made, it becomes an imposition upon the palates of mankind. Sensitive though coffee is to improper manipulation, the best procedure for brewing it is also the easiest. Cheap coffee well made excels good coffee poorly made.
CONSTITUENT CONCEPTS. The roasting of green coffee causes an alteration in the constitution of its constituents, with the result that some of the compounds present therein which were originally water-soluble are rendered insoluble, and some which were insoluble are converted into soluble ones. A portion of the original caffein content is lost by sublimation. The aromatic conglomerate, caffeol, is formed, and a considerable quantity of gas is produced, a portion of which, developing pressure in the cells of the beans, pops, or swells, them so as to increase the size of each individual bean. The constituents which are water-soluble after the torrefaction may be generally classified as heavy extractives and light aromatic materials. The percentages and nature of these materials in the roasted coffee will vary with the type of coffee and with the roast which it is given. In general, and in particular for purposes of comparison of methods of brewing, they may be considered to be the same and to occur in about the same proportions in all coffees.
The heavy extractives are caffein, mineral matter, proteins, caramel and sugars, "caffetannic acid", and various organic materials of uncertain composition. Some fat will also be found in the average coffee brew, being present not by virtue of being water soluble, but because it has been melted from the bean by the hot water and carried along with the solution.
The caffein furnishes the stimulation for which coffee is generally consumed. It has only a slightly bitter taste, and because of the relatively small percentage in which it is present in a cup of coffee, does not contribute to the cup value. The mineral matter, together with certain decomposition and hydrolysis products of crude fiber and chlorogenic acid, contribute toward the astringency or bitterness of the cup. The proteins are present in such small quantity that their only role is to raise somewhat the almost negligible food value of a coffee infusion. The body, or what might be called the licorice-like character of coffee, is due to the presence of bodies of a glucosidic nature and to caramel.
As has been previously pointed out[382], the term "caffetannic acid" is a misnomer; for the substances which are called by this name are in all probability mainly coffalic and chlorogenic acids. Neither is a true tannin, and they evince but few of the characteristic reactions of tannic acid. Some neutral coffees will show as high a "caffetannic acid" content as other acid-charactered ones. Careful work by Warnier[383] showed the actual acidities of some East Indian coffees to vary from 0.013 to 0.033 percent. These figures may be taken as reliable examples of the true acid content of coffee, and though they seem very low, it is not at all incomprehensible that the acids which they indicate produce the acidity in a cup of coffee. They probably are mainly volatile organic acids together with other acidic-natured products of roasting.
We know that very small quantities of acid are readily detected in fruit juices and beer, and that variation in their percentages is quickly noticed, while the neutralization of this small amount of acidity leaves an insipid drink. Hence it seems quite likely that this small acid content gives to the coffee brew its essential acidity. A few minor experiments on neutralization have proven the production of a very insipid beverage by thus treating a coffee infusion. So that the acidity of certain coffees most apparently should be attributed to such compounds, rather than to the misnamed "caffetannic acid."
The light aromatic materials, and the other substances which are steam-distillable, i.e. which are driven off when coffee is concentrated by boiling, are the main determining factors in the individuality of coffees. These compounds, which are collectively called "caffeol", vary greatly in the percentages present in different coffees, and thus are largely responsible for our ability to distinguish coffees in the cup. It is these compounds which supply the pleasingly aromatic and appetizing odor to coffee.
All of these compounds, with the possible exception of the proteins, are easily soluble in both hot and cold water. The fact that a clear coffee extract made with hot water does not show any precipitate immediately upon cooling, proves that cold water will give as complete an extraction as hot water. However, speed of extraction is materially increased with rise in temperature, due to the fact that the rate and degree of solubility of the substances in water, and the diffusion of the water through the cell walls of the coffee, are accelerated. Also, the resistance which the fat content of the bean offers to the wetting of the coffee, and the persistency of the "enfleurage" action of the fat in retaining the caffeol, are less with hot than with cold water. Accordingly, the speed of extraction is increased by using hot water, and the efficiency of extraction procured per unit time of subjection to water is higher.
Prolonged contact of coffee with water results in the hydrolysis of some of the insoluble materials and subsequent extraction of the substances thus formed. The rate of hydrolysis also increases with temperature: and as these compounds are of an astringent or bitter nature, the solution obtained upon boiling coffee is naturally possessed of a flavor unpleasant to the palate of the connoisseur. Boiling of the coffee infusion after it has been removed from the grounds also has a deleterious effect, as the local overheating of the solution at the point of application of the heat results in a decomposition, particularly if the solution be converted into steam at this point, leaving a thin film of solids temporarily exposed to the destructive action of the heat. Some of the more delicate constituents are unfavorably affected by such treatment, and undergo hydrolysis and oxidation. The products thus formed are thrown into relief in the flavor by the loss of the aromatic properties through steam distillation which is incidental to boiling.
It is a well known fact that re-warming a coffee brew has a unfavorable effect upon it. This is probably due in part to a precipitation of some of the water-soluble proteins upon standing, and their subsequent decomposition when heat is applied directly to them in reheating the solution. The absorption of air by the solution upon cooling, with attendant oxidation, which is accentuated by the application of heat in re-warming, must also be considered, as well as the other effects of boiling as set forth, and the action of the materials of which the coffee pot is constructed upon the solution.
PHYSICAL CONCEPTION. The coffee bean is composed of a large number of cells which function as natural containers and retainers of coffee fat and of the aromatic flavoring substances. In order to render the soluble solids fully accessible, the resistance which these cells offer to the extracting water must be overcome by grinding so as to break open all of them. In this manner a grind is obtained which will give a maximum removal of the heavy extractives. But when all of the cells are broken, great opportunity is offered for the escape of the caffeol, which is further enhanced by the slight heating which usually accompanies such fine grinding. So much caffeol escapes that even our most expert cup-testers would experience difficulty in identifying powdered coffees in a blind test. What cup-testers, in fact, use powdered coffees for making their cup selections?
Consider powdered coffee, compared with freshly ground coffee of a coarser grind. Neither the former nor its brew possesses the amount of characteristic flavor or aroma, attributable to caffeol, evidenced by the latter. The explanation of this is that the finer the grind, the more readily accessible are the soluble constituents of the coffee to the extracting water. Caffeol, however, in addition to being water-soluble, is extremely fugacious, so that when the grinding is carried to such a fineness that every cell is broken, the greater part of the caffeol volatilizes before the water comes into contact with it. It is therefore highly desirable that a grind be used wherein all of the cells are not broken, but a grind that is sufficiently fine to permit efficient extraction. In the light of this knowledge, the grind advocated by King[384] seems to be logical, for with it--though neither a maximum of the non-volatile extractives nor a maximum of caffeol is obtained--an all-round maximum of cup quality is procured.
The escape, upon grinding, of these volatile aromatic and flavoring constituents which lend individuality to coffees, makes it essential that the roasted beans be ground immediately prior to extraction.
DIFFERENT METHODS OF EXTRACTION. The methods employed for preparing the coffee drink may be classified under the general headings of boiling, steeping, percolation, and filtration. True percolation is the simple process known by the trade as filtration; but in this classification, the term indicates the style of extraction exemplified by the pumping percolator.
Boiled coffee is usually cloudy, due to the suspension of fine particles resulting from the disintegration of the grounds by the violence of boiling. The usual procedure in clarifying the decoction is to add the white of an egg or some egg-shells, the albumen of which is coagulated upon the fine particles by the heat of the solution, and the particles thus weighted sink to the bottom. Even this procedure, requiring much attention, does not give as clear a solution as some of the other extraction procedures employed. The conditions to which coffee is subjected during boiling are the worst possible, as both grounds and solution undergo hydrolysis, oxidation, and local-overheating, while the caffeol is steam-distilled from the brew. Many persons, who have long been accustomed to drinking the relatively bitter beverage thus produced, are not satisfied by coffee made in any other way; but this is purely a perversion of taste, for none of the properties are present which make coffee so prized by the epicure.
Steeping, in which cold water is added to the coffee, and the mixture brought up to a boil, does not subject the coffee to so strenuous conditions. Local overheating and hydrolysis occur, but not to so great an extent as in boiling; and most of the effects of oxidation and volatization of caffeol are absent. However, extraction is rather incomplete, due to lack of thorough admixture of the water and coffee.
When coffee is to be made under the best conditions, the temperature of the water used and of the extract after it is made should not fluctuate. In the pumping percolator, as in the steeping method, the temperature varies greatly from the time the extraction is started to the completion of the operation. This is deleterious. Also, local overheating of the infusion occurs at the point of application of the heat; and because of the manner in which the water is brought into contact with the coffee, the degree of extraction shows inefficiency. Spraying of the water over the coffee never permits the grounds to be completely covered with water at any one time, and the opportunity offered for channeling is excessive. The principle of thorough extraction demands that, as the substance being extracted becomes progressively more exhausted, fresh solvent should be brought into contact with it. In the pumping percolator the solution pumped over the grounds becomes more concentrated as the grounds become exhausted; so that the time taken to reach the degree of extraction desired is longer, and an appreciable amount of relatively concentrated liquor is retained by the grounds.
The simplest procedure to follow is that in which boiling water is poured over ground coffee suspended on a filtering medium in such a manner that the extracting water will slowly pass through the coffee and be received in a containing vessel, which obviates further contact of the beverage with the grounds. The water as it comes into contact with the ground coffee extracts the soluble material, and the solution is removed by gravity. Fresh water takes its place; so that, if the filter medium be of the proper fineness, the water flows through at the correct rate of speed, and complete extraction is effected with the production of a clear solution. Thus a maximum extraction of desirable materials is obtained in a short time with a minimum of hydrolysis, oxidation, and loss of caffeol; and if the infusion be consumed at once, or kept warm in a contrivance embodying the double-boiler principle, the effects of local overheating are avoided. Also, with the use of an appropriate filter, a finer grind of coffee can be used than in the other devices, without obtaining a turbid brew. All this works toward the production of a desirable drink.
There are several devices on the market, some using paper, and some cloth, as a filter, which operate on this principle and give very good coffee. The use of paper presents the advantage of using a new and clean filter for each brew, whereas the cloth must be carefully kept immersed in water between brews to prevent its fouling.
Contrivances operating on the filtration principle have been designed for use on a large scale in conjunction with coffee urns, and have proven quite successful in causing all of the water to go slowly through the coffee without channeling, thus accomplishing practically complete extraction. The majority of urns are still operated with bags, of which the ones with sides of heavier material than the bottom obtain the most satisfactory results, as the majority of the water must pass through the coffee instead of out through the sides of the bag. Greatest efficiency, when bags are used, is obtained by repouring until all of the liquid has passed twice through the coffee; further repouring extracts too much of the astringent hydrolysis products. The bags, when not in use, should not be allowed to dry but should be kept in a jar of cold water. The urns provided with water jackets keep the brew at almost a constant temperature and avoid the deterioration incident to temperature fluctuation.
COMPOSITION OF BREWS. The real tests of the comparative values of different methods of brewing are the flavor and palatibility of the drink, in conjunction with the number of cups of a given strength which are produced, or the relative strengths of brews of the same number of cups volume. Chemical analysis has not yet been developed to a stage where the results obtained with it are valuably indicative. Caffeol is present in quantities so small that no comparative results can be obtained. "Caffetannic acid" determinations are practically meaningless. This compound is of so doubtful a composition and physiological action, and the methods employed for its determination are so indefinite as to interpretation, as to render valueless any attempts at comparison of relative percentages. The only accurate analysis which can be made is that for caffein.
Much advertising emphasis has been placed on the small amount of caffein extracted by some devices. What is one of the main reasons for the consumption of coffee? The caffein contained therein, of course. So that if one device extracts less caffein than another, that fact alone is nothing in favor of the former. If the consumer does not want caffein in his drink there are caffein-free coffees on the market.
The coffee liquor acts on metals in such a manner as to lower the quality of the drink, so that metals of any sort, and by all means, irons, should be avoided as far as possible. Instead, earthenware or glass, preferably a good grade of the former, should be employed as far as possible in the construction of coffee-making devices.
Of the various metals, silver, aluminum, monel metal, and tin (in the order named) are least attacked by coffee infusions; and besides these, nickel, copper, and well enameled iron (absolutely free from pin holes) may be used without much danger of contamination. Rings for coffee-urn bags should be made of tinned copper, monel metal, or aluminum. Even if coffee be made in metal contrivances, the receptacles in which it stands should be made of earthenware or of glass.
Painstaking care should be given to the preservation of the coffee-makers in a state of cleanliness, as upon this depends the value of the brew. Dirt, fine grounds, and fat (which will turn rancid quickly) should not be allowed to collect on the sides, bottom, or in angles of the device difficult of access. Nor should any source of metallic or exterior contamination be allowed to go uneliminated.
_The Perfect Cup of Coffee_
Lovers of coffee in the United States are in a better position to obtain an ideal cup of the beverage than those in any other country. While imports of green coffee are not so carefully guarded as tea imports, there is a large measure of government inspection designed to protect the consumer against impurities, and the Department of Agriculture is zealous in applying the pure food laws to insure against misbranding and substitution. The department has defined coffee as "a beverage resulting from a water infusion of roasted coffee and nothing else."
Today no reputable merchant would think of selling even loose coffee for other than what it is. And the consumer can feel that, in the case of package coffee, the label tells the truth about the contents.
With a hundred different kinds of coffee coming to this market from nineteen countries, so many combinations are possible, that there is sure to be a straight coffee or a blend to suit any taste. And those who may have been frightened into the belief that coffee is not for them should do a little experimenting before exposing themselves to the dangers of the coffee-substitute habit.
Once upon a time it was thought that Java and Mocha were the only worthwhile blend, but now we know that a Bogota coffee from Colombia, and a Bourbon Santos from Brazil, make a most satisfying drink. And if the individual seeker should happen to be a caffein-sensitive, there are coffees so low in caffein content, like some Porto Ricans, as to overcome this objection; while there are other coffees from which the caffein has been removed by a special treatment. There is no reason why any person who is fond of coffee should forego its use. Paraphrasing Makaroff, Be modest, be kind, eat less, and think more, live to serve, work and play and laugh and love--it is enough! Do this and you may drink coffee without danger to your immortal soul.
If you are accustomed to buying loose coffee, have your dealer do a little experimental blending for you until you find a coffee to suit your palate. Some expert blends are to be found among the leading package brands. But you really can not do better than to trust your case to a first-class grocer of known reputation. He will guide you right if he knows his business; and if he doesn't, then he doesn't know his business--try elsewhere. Test him out along this line:
Let us reason together, Mr. Grocer. Let us consider these facts about coffee: green coffee improves with age? Granted. As soon as it is roasted, it begins to lose in flavor and aroma? Certainly. Grinding hastens the deterioration? Of course. Therefore, it is better to buy a small quantity of freshly roasted coffee in the bean and grind it at the time of purchase or at home just before using? Absolutely!
If your grocer reacts in this fashion, he need only supply you with a quality coffee at fair price and you need only to make it properly to obtain the utmost of coffee satisfaction.
Some connoisseurs still cling to the good old two-thirds Java and one-third Mocha blend, but the author has for years found great pleasure in a blend composed of half Medellin Bogota, one-quarter Mandheling "Java", and one-quarter Mocha. However, this blend might not appeal to another's taste, and the component parts are not always easy to get. The retail cost (1922) is about fifty cents.
Another pleasing blend is composed of Bogota, washed Maracaibo, and Santos, equal parts. This should retail from thirty to thirty-five cents. Good drinking coffees are to be had for prices ranging from twenty-five to thirty cents. In the stores of one of the large chain systems an excellent blend composed of sixty percent Bourbon Santos, and forty percent Bogota is to be had (1922) for 29 cents. All these figures apply, of course, to normal times.
If you are epicurean, you will want to read up on, and to try, the fancy Mexicans, Cobans, Sumatra growths, Meridas, and some from the "Kona side" of Hawaii.
In preparing the perfect cup of coffee, then, the coffee must be of good grade, and freshly roasted. It should, if possible, be ground just before using. The author has found a fine grind, about the consistency of fine granulated sugar, the most satisfactory. For general home use, a device that employs filter paper or filter cloth is best; for the epicure an improved porcelain French percolator (drip pot) or an improved cloth filter will yield the utmost of coffee's delights. Drink it black, sweetened or unsweetened, with or without cream or hot milk, as your fancy dictates.
It should be remembered that to make good coffee no special pot or device is necessary. Good coffee can be made with any china vessel and a piece of muslin. But to make it in perfection pains must be taken with every step in the process from roaster to cup.
Hollingworth[385] points out that through taste alone it is impossible to distinguish between quinine and coffee, or between apple and onion. There is something more to coffee than its caffein stimulus, its action on the taste-buds of the tongue and mouth. The sense of smell and the sense of sight play important roles. To get all the joy there is in a cup of coffee, it must look good and smell good, before one can pronounce its taste good. It must woo us through the nostrils with the wonderful aroma that constitutes much of the lure of coffee.
And that is why, in the preparation of the beverage, the greatest possible care should be observed to preserve the aroma until the moment of its psychological release. This can only be done by having it appear at the same instant that the delicate flavor is extracted--roasting and grinding the bean much in advance of the actual making of the beverage will defeat this object. Boiling the extraction will perfume the house; but the lost fragrance will never return to the dead liquid called coffee, when served from the pot whence it was permitted to escape.
To recapitulate, with an added word on service, the correct way to make coffee is as follows:
1. Buy a good grade of freshly roasted coffee from a responsible dealer.
2. Grind it very fine, and at home, just before using.
3. Allow a rounded tablespoonful for each beverage cup.
4. Make it in a French drip pot or in some filtration device where freshly boiling water is poured through the grind but once. A piece of muslin and any china receptacle make an economical filter.
5. Avoid pumping percolators, or any device for heating water and forcing it repeatedly through the grounds. Never boil coffee.
6. Keep the beverage hot and serve it "black" with sugar and hot milk, or cream, or both.
_Some Coffee Recipes_
When Mrs. Ida C. Bailey Allen prepared a booklet of recipes for the Joint Coffee Trade Publicity Committee, she introduced them with the following remarks on the use of coffee as a flavoring agent:
Although coffee is our national beverage, comparatively few cooks realize its possibilities as a flavoring agent. Coffee combines deliciously with a great variety of food dishes and is especially adapted to desserts, sauces and sweets. Thus used it appeals particularly to men and to all who like a full-bodied pronounced flavor.
For flavoring purposes coffee should be prepared just as carefully as when it is intended for a beverage. The best results are obtained by using freshly made coffee, but when, for reasons of economy, it is desirable to utilize a surplus remaining from the meal-time brew, care should be taken not to let it stand on the grounds and become bitter.
When introducing made coffee into a recipe calling for other liquid, decrease this liquid in proportion to the amount of coffee that has been added. When using it in a cake or in cookies, instead of milk, a tablespoonful less to the cup should be allowed, as coffee does not have the same thickening properties.
In some cases, better results are gained if the coffee is introduced into the dish by scalding or cooking the right proportion of ground coffee with the liquid which is to form the base. By this means the full coffee flavor is obtained, yet the richness of the finished product is not impaired by the introduction of water, as would be the case were the infused coffee used. This method is advisable especially for various desserts which have milk as a foundation, as those of the custard variety and certain types of Bavarian Creams, Ice Cream, and the like. The right proportion of ground coffee, which is generally a tablespoonful to the cup, should be combined with the cold milk or cream in the double-boiler top and should then be scalded over hot water, when the mixture should be put through a very fine strainer or cheese cloth, to remove all grounds.
Coffee can be used as a flavoring in almost any dessert or confection where a flavoring agent is employed.
On iced coffee and the use of coffee in summer beverages in general, Mrs. Allen writes as follows:
ICED COFFEE. This is not only a delicious summer drink, but it also furnishes a mild stimulation that is particularly grateful on a wilting hot day. It may be combined with fruit juices and other ingredients in a variety of cooling beverages which are less sugary and cloying than the average warm weather drink and for that reason it is generally popular with men.
Coffee that is to be served cold should be made somewhat stronger than usual. Brew it according to your favorite method and chill before adding sugar and cream. If cracked ice is added make sure the coffee is strong enough to compensate for the resulting dilution. Mixing the ingredients in a shaker produces a smoother beverage topped with an appetizing foam.
It is a convenience, however, to have on hand a concentrated syrup from which any kind of coffee-flavored drink may be concocted on short notice and without the necessity of lighting the stove. Coffee left over from meals may be used for the same purpose, but it should be kept in a covered glass or china dish and not allowed to stand too long. A coffee syrup made after the following recipe will keep indefinitely and may be used as a basis for many delicious iced drinks:
COFFEE SYRUP. Two quarts of very strong coffee; 3-1/2 pounds sugar. The coffee should be very strong, as the syrup will be largely diluted. The proportion of a pound of coffee to one and three-fourths quarts of water will be found satisfactory. This may be made by any favorite method, cleared and strained, then combined with the sugar, brought to boiling point, and boiled for two or three minutes. It should be canned while boiling, in sterilized bottles. Fill them to overflowing and seal as for grape juice or for any other canned beverage.
A COFFEE CHRONOLOGY
_Giving dates and events of historical interest in legend, travel, literature, cultivation, plantation treatment, trading, and in the preparation and use of coffee from the earliest time to the present_
900[L]--Rhazes, famous Arabian physician, is first writer to mention coffee under the name _bunca_ or _bunchum_.[M]
1000[L]--Avicenna, Mahommedan physician and philosopher, is the first writer to explain the medicinal properties of the coffee bean, which he also calls _bunchum_.[M]
1258[L]--Sheik Omar, disciple of Sheik Schadheli, patron saint and legendary founder of Mocha, by chance discovers coffee as a beverage at Ousab in Arabia.[M]
1300[L]--The coffee drink is a decoction made from roasted berries, crushed in a mortar and pestle, the powder being placed in boiling water, and the drink taken down, grounds and all.
1350[L]--Persian, Egyptian, and Turkish ewers made of pottery are first used for serving coffee.
1400-1500--Earthenware or metal coffee-roasting plates with small holes, rounded and shaped like a skimmer, come into use in Turkey and Persia over braziers. Also about this time appears the familiar Turkish cylinder coffee mill, and the original Turkish coffee boiler of metal.
1428-48--Spice grinder to stand on four legs first invented; subsequently used to grind coffee.
1454[L]--Sheik Gemaleddin, mufti of Aden, having discovered the virtues of the berry on a journey to Abyssinia, sanctions the use of coffee in Arabia Felix.
1470-1500--The use of coffee spreads to Mecca and Medina.
1500-1600--Shallow iron dippers with long handles and small foot-rests come into use in Bagdad and in Mesopotamia for roasting coffee.
1505[L]--The Arabs introduce the coffee plant into Ceylon.
1510--The coffee drink is introduced into Cairo.
1511--Kair Bey, governor of Mecca, after consultation with a council of lawyers, physicians, and leading citizens, issues a condemnation of coffee, and prohibits the use of the drink. Prohibition subsequently ordered revoked by the sultan of Cairo.
1517--Sultan Selim I, after conquering Egypt, brings coffee to Constantinople.
1524--The kadi of Mecca closes the public coffee houses because of disorders, but permits coffee drinking at home and in private. His successor allows them to re-open under license.
1530[L]--Coffee drinking introduced into Damascus.
1532[L]--Coffee drinking introduced into Aleppo.
1534--A religious fanatic denounces coffee in Cairo and leads a mob against the coffee houses, many of which are wrecked. The city is divided into two parties, for and against coffee; but the chief judge, after consultation with the doctors, causes coffee to be served to the meeting, drinks some himself, and thus settles the controversy.
1542--Soliman II, at the solicitation of a favorite court lady, forbids the use of coffee, but to no purpose.
1554--The first coffee houses are opened in Constantinople by Shemsi of Damascus and Hekem of Aleppo.
1570[L]-80[L]--Religious zealots in Constantinople, jealous of the increasing popularity of the coffee houses, claim roasted coffee to be a kind of charcoal, and the mufti decides that it is forbidden by the law. Amurath III subsequently orders the closing of all coffee houses, on religious grounds, classing coffee with wine, forbidden by the _Koran_. The order is not strictly observed, and coffee drinking continues behind closed shop-doors and in private houses.
1573--Rauwolf, German physician and botanist, first European to mention coffee, makes a journey to the Levant.
1580--Prospero Alpini (Alpinus), Italian physician and botanist, journeys to Egypt and brings back news of coffee.
1582-83--The first printed reference to coffee appears as _chaube_ in Rauwolf's _Travels_, published in German at Frankfort and Lauingen.
1585--Gianfraneesco Morosini, city magistrate in Constantinople, reports to the Venetian senate the use by the Turks "of a black water, being the infusion of a bean called _cavee_."
1587--The first authentic account of the origin of coffee is written by the Sheik Abd-al-Kadir, in an Arabian manuscript preserved in the Bibliotheque Nationale, Paris.
1592--The first printed description of the coffee plant (called _bon_) and drink (called _caova_) appears in Prospero Alpini's work _The Plants of Egypt_, written in Latin, and published in Venice.
1596[L]--Belli sends to the botanist de l'Ecluse "seeds used by the Egyptians to make a liquid they call _cave_."
1598--The first printed reference to coffee in English appears as _chaoua_ in a note of Paludanus in _Linschoten's Travels_, translated from the Dutch, and published in London.
1599--Sir Antony Sherley, first Englishman to refer to coffee drinking in the Orient, sails from Venice for Aleppo.
1600[L]--Pewter serving-pots appear.
1600--Iron spiders on legs, designed to sit in open fires, are used for roasting coffee.
1600[L]--Coffee cultivation introduced into southern India at Chickmaglur, Mysore, by a Moslem pilgrim, Baba Budan.[M]
1600-32--Mortars and pestles of wood, and of metal (iron, bronze, and brass) come into common use in Europe for making coffee powder.
1601--The first printed reference to coffee in English, employing the more modern form of the word, appears in W. Parry's book, _Sherley's Travels_, as "a certain liquor which they call coffe."
1603--Captain John Smith, English adventurer, and founder of the colony of Virginia, in his book of travels published this year, refers to the Turks' drink, "coffa."
1610--Sir George Sandys, the poet, visits Turkey, Egypt, and Palestine, and records that the Turks "sip a drink called _coffa_ (of the berry that it is made of) in little china dishes, as hot as they can suffer it."
1614--Dutch traders visit Aden to examine into the possibilities of coffee cultivation and coffee trading.
1615--Pietro Della Valle writes a letter from Constantinople to his friend Mario Schipano at Venice that when he returns he will bring with him some coffee, which he believes "is a thing unknown in his native country."
1615--Coffee is introduced into Venice.
1616--The first coffee is brought from Mocha to Holland by Pieter Van dan Broecke.
1620--Peregrine White's wooden mortar and pestle (used for "braying" coffee) is brought to America on the Mayflower by White's parents.
1623-27--Francis Bacon, in his _Historia Vitae et Mortis_ (1623), speaks of the Turks' "caphe"; and in his _Sylva Sylvarum_ (1627) writes: "They have in Turkey a drink called _coffa_ made of a berry of the same name, as black as soot, and of a strong scent ... this drink comforteth the brain and heart, and helpeth digestion."
1625--Sugar is first used to sweeten coffee in Cairo.
1632--Burton in his _Anatomy of Melancholy_ says: "The Turks have a drink called _coffa_, so named from a berry black as soot and as bitter."
1634--Sir Henry Blount makes a voyage to the Levant, and is invited to drink "cauphe" in Turkey.
1637--Adam Olearius, German traveler and Persian scholar, visits Persia (1633-39); and on his return tells how in this year he observed that the Persians drink _chawa_ in their coffee houses.
1637--Coffee drinking is introduced into England by Nathaniel Conopios, a Cretan student at Balliol College, Oxford.
1640--Parkinson, in his _Theatrum Botanicum_, publishes the first botanical description of the coffee plant in English--referred to as "_Arbor Bon cum sua Buna_. The Turkes Berry Drinke."
1640--The Dutch merchant, Wurffbain, offers for sale in Amsterdam the first commercial shipment of coffee from Mocha.
1644--Coffee is introduced into France at Marseilles by P. de la Roque, who brought back also from Constantinople the instruments and vessels for making it.
1645--Coffee comes into general use in Italy.
1645--The first coffee house is opened in Venice.
1647--Adam Olearius publishes in German his _Persian Voyage Description_, containing an account of coffee manners and customs in Persia in 1633-39.
1650[L]--Varnar, Dutch minister resident at the Ottoman Porte, publishes a treatise on coffee.
1650[L]--The individual hand-turned metal (tin-plate or tinned copper) roaster appears; shaped like the Turkish coffee grinder, for use over open fires.
1650--The first coffee house in England is opened at Oxford by Jacobs, a Jew.
1650--Coffee is introduced into Vienna.
1652--The first London coffee house is opened by Pasqua Rosee in St. Michael's Alley, Cornhill.
1652--The first printed advertisement for coffee in English appears in the form of a handbill issued by Pasqua Rosee, acclaiming "The Vertue of the Coffee Drink."
1656--Grand Vizier Kuprili, during the war with Candia, and for political reasons, suppresses the coffee houses and prohibits coffee. For the first violation the punishment is cudgeling; for a second, the offender is sewn up in a leather bag and thrown into the Bosporus.
1657--The first newspaper advertisement for coffee appears in _The Publick Adviser_ of London.
1657--Coffee is introduced privately into Paris by Jean de Thevenot.
1658--The Dutch begin the cultivation of coffee in Ceylon.
1660[L]--The first French commercial importation of coffee arrives in bales at Marseilles from Egypt.
1660--Coffee is first mentioned in the English statute books when a duty of four pence is laid upon every gallon made and sold "to be paid by the maker."
1660[L]--Nieuhoff, Dutch ambassador to China, is the first to make a trial of coffee with milk, in imitation of tea with milk.
1660--Elford's "white iron" machine for roasting coffee is much used in England, being "turned on a spit by a jack."
1662--Coffee is roasted in Europe over charcoal fires without flame, in ovens, and on stoves; being "browned in uncovered earthenware tart dishes, old pudding pans, fry pans."
1663--All English coffee houses are required to be licensed.
1663--Regular imports of Mocha coffee begin at Amsterdam.
1665--The improved Turkish long brass combination coffee grinder with folding handle and cup receptacle for green beans, for boiling and serving, is first made in Damascus. About this period the Turkish coffee set, including long-handled boiler and porcelain cups in brass holders, comes into vogue.
1668--Coffee is introduced into North America.
1669--Coffee is introduced publicly into Paris by Soliman Aga, the Turkish ambassador.
1670--Coffee is roasted in larger quantities in small closed sheet-iron cylinders having long iron handles designed to turn them in open fireplaces. First used in Holland. Later, in France, England, and the United States.
1670--The first attempt to grow coffee in Europe at Dijon, France, results in failure.
1670--Coffee is introduced into Germany.
1670--Coffee is first sold in Boston.
1671--The first coffee house in France is opened in Marseilles in the neighborhood of the Exchange.
1671--The first authoritative printed treatise devoted solely to coffee, written in Latin by Faustus Nairon, professor of Oriental languages, Rome, is published in that city.
1671--The first printed treatise in French, largely devoted to coffee, _Concerning the Use of Coffee, Tea and Chocolate_, by Philippe Sylvestre Dufour, purporting to be a translation from the Latin, is published at Lyons.
1672--Pascal, an Armenian, first sells coffee publicly at St. Germain's fair, Paris, and opens the first Parisian coffee house.
1672--Great silver coffee pots (with all the utensils belonging to them of the same metal) are used at St.-Germain's fair, Paris.
1674--_The Women's Petition Against Coffee_ is published in London.
1674--Coffee is introduced into Sweden.
1675--Charles II issues a proclamation to close all London coffee houses as places of sedition. Order revoked on petition of the traders in 1676.
1679--An attempt by the physicians of Marseilles to discredit coffee on purely dietetic grounds fails of effect; and consumption increases at such a rate that traders in Lyons and Marseilles begin to import the green bean by the ship-load from the Levant.
1679[L]--The first coffee house in Germany is opened by an English merchant at Hamburg.
1683--Coffee is sold publicly in New York.
1683--Kolschitzky opens the first coffee house in Vienna.
1684--Dufour publishes at Lyons, France, the first work on _The Manner of Making Coffee, Tea, and Chocolate_.
1685--_Cafe au lait_ is first recommended for use as a medicine by Sieur Monin, a celebrated physician of Grenoble, France.
1686--John Ray, one of the first English botanists to extol the virtues of coffee in a scientific treatise, publishes his _Universal Botany of Plants_ in London.
1686--The first coffee house is opened in Regensburg, Germany.
1689--Cafe de Procope, the first real French cafe, is opened in Paris by Francois Procope, a Sicilian, coming from Florence.
1689--The first coffee house is opened in Boston.
1691--Portable coffee-making outfits to fit the pocket find favor in France.
1692--The "lantern" straight-line coffee pot with true cone lid, thumb-piece, and handle fixed at right angle to the spout, is introduced into England, succeeding the curved Oriental serving pot.
1694--The first coffee house is opened in Leipzig, Germany.
1696--The first coffee house (The King's Arms) is opened in New York.
1696--The first coffee seedlings are brought from Kananur, on the Malabar coast, and introduced into Java at Kedawoeng, near Batavia, but not long afterward are destroyed by flood.
1699--The second shipment of coffee plants from Malabar to Java by Henricus Zwaardecroon becomes the progenitors of all the _arabica_ coffee trees in the Dutch East Indies.
1699--Galland's translation of the earliest Arabian manuscript on coffee appears in Paris under the title, _Concerning the First Use of Coffee and the Progress It Afterward Made_.
1700--Ye coffee house, the first in Philadelphia, is built by Samuel Carpenter.
1700-1800--Small portable coke or charcoal stoves made of sheet-iron, and fitted with horizontal revolving cylinders turned by hand, come into use for family roasting.
1701--Coffee pots appear in England with perfect domes and bodies less tapering.
1702--The first "London" coffee house is established in Philadelphia.
1704--Bull's machine for roasting coffee, probably the first to use coal for commercial roasting, is patented in England.
1706--The first samples of Java coffee, and a coffee plant grown in Java, are received at the Amsterdam botanical gardens.
1707--The first coffee periodical, _The New and Curious Coffee House_, is issued at Leipzig by Theophilo Georgi, as a kind of organ of the first kaffee-klatsch.
1711--Java coffee is first sold at public auction in Amsterdam.
1711--A novelty in coffee-making is introduced into France by infusing the ground beans in a fustian (linen) bag.
1712--The first coffee house is opened in Stuttgart, Germany.
1713--The first coffee house is opened in Augsburg, Germany.
1714--The thumb-piece on English coffee pots disappears, and the handle is no longer set at a right angle to the spout.
1714--A coffee plant, raised from seed of the plant received at the Amsterdam botanical gardens in 1706, is presented to Louis XIV of France, and is nurtured in the Jardin des Plantes, Paris.
1715--Jean La Roque publishes in Paris his _Voyage de l'Arabie Heureuse_ (voyage to Arabia the Happy) containing much valuable information on coffee in Arabia and its introduction into France.
1715--Coffee cultivation is introduced into Haiti and Santo Domingo.
1715-17--Coffee cultivation is introduced into the Isle of Bourbon (now Reunion) by a sea captain of St. Malo, who brings the plants from Mocha by direction of the French Company of the Indies.
1718--Coffee cultivation is introduced into Surinam by the Dutch.
1718--Abbe Massieu's _Carmen Caffaeum_, the first and most notable poem on coffee written in Latin, is composed, and is read before the Academy of Inscriptions.
1720--Caffe Florian is opened in Venice by Floriono Francesconi.
1721--The first coffee house is opened in Berlin, Germany.
1721--Meisner publishes a treatise on coffee, tea, and chocolate.
1722--Coffee cultivation is introduced into Cayenne, from Surinam.
1723--The first coffee plantation started in the Portuguese colony of Para, Brazil, with plants brought from Cayenne (French Guiana) results in failure.
1723--Gabriel de Clieu, Norman captain of infantry, sails from France, accompanied by one of the seedlings of the Java tree presented to Louis XIV, and with it shares his drinking water on a protracted voyage to Martinique.
1730--The English bring the cultivation of coffee to Jamaica.
1732--The British Parliament seeks to encourage the cultivation of coffee in British possessions in America by reducing the inland duty.
1732--Bach's celebrated _Coffee Cantata_ is published in Leipzig.
1737--The Merchants' coffee house is established in New York; by some called the true cradle of American liberty and the birthplace of the Union.
1740--Coffee culture is introduced into the Philippines from Java by Spanish missionaries.
1748--Coffee cultivation is introduced into Cuba by Don Jose Antonio Gelabert.
1750--Coffee cultivation is introduced into Celebes from Java.
1750--The straight-line coffee pot in England begins to give way to the reactionary movement in art favoring bulbous bodies and serpentine spouts; the sides are nearly parallel, while the dome of the lid is flattened to a slight elevation above the rim.
1752--Intensive coffee cultivation is resumed in the Portuguese colonies in Para and Amazonas, Brazil.
1754--A white-silver coffee roaster, eight inches high by four inches in diameter, is mentioned as being among the deliveries made to the army of Louis XV at Versailles.
1755--Coffee cultivation is introduced into Porto Rico from Martinique.
1760--Decoction, or boiling, of coffee in France is generally replaced by the infusion method.
1760--Joao Alberto Castello Branco plants in Rio de Janeiro the first coffee tree brought to Brazil from Goa, Portuguese India.
1761--Brazil exempts coffee from export duty.
1763--Donmartin, a tinsmith of St. Benoit, France, invents a novel coffee pot, the inside of which is "filled by a fine flannel sack put in its entirety." It has a tap to draw the coffee.
1764--Count Pietro Verri publishes in Milan, Italy, a philosophic and literary periodical, entitled _Il Caffe_ (the coffee house).
1765--Mme. de Pompadour's golden coffee mill is mentioned in her inventory.
1770--Complete revolution in style of English serving pots; return to the flowing lines of the Turkish ewer.
1770--Chicory is first used with coffee in Holland.
1770-73--Coffee cultivation begins in Rio, Minas, and Sao Paulo.
1771--John Dring is granted a patent in England for a compound coffee.
1774--Molke, a Belgian monk, introduces the coffee plant from Surinam into the garden of the Capuchin monastery at Rio de Janeiro.
1774--A letter is sent by the Committee of Correspondence from the Merchants' coffee house, New York, to Boston, proposing the American Union.
1777--King Frederick the Great of Prussia issues his celebrated coffee and beer manifesto, recommending the use of the latter in place of the former among the lower classes.
1779--Richard Dearman is granted an English patent for a new method of making mills for grinding coffee.
1779--Coffee cultivation is introduced into Costa Rica from Cuba by the Spanish voyager, Navarro.
1781--King Frederick the Great of Prussia establishes state coffee-roasting plants in Germany, declares the coffee business a government monopoly, and forbids the common people to roast their own coffee. "Coffee-smellers" make life miserable for violators of the law.
1784--Coffee cultivation is introduced into Venezuela by seed from Martinique.
1784--A prohibition against the use of coffee, except by the rich, is issued by Maximilian Frederick, elector of Cologne.
1785--Governor Bowdoin of Massachusetts introduces chicory to the United States.
1789--The first import duty on coffee, two and a half cents a pound, is levied by the United States.
1789--George Washington is officially greeted, April 23, as president-elect of the U.S. at the Merchants coffee house in New York.
1790--Coffee cultivation is introduced into Mexico from the West Indies.
1790--The first wholesale coffee-roasting plant in the United States begins operation at 4 Great Dock Street, New York.
1790--The first United States advertisement for coffee appears in the _New York Daily Advertiser._
1790--The import duty on coffee in the United States is increased to four cents a pound.
1790--The first crude package coffee is sold in "narrow mouthed stoneware pots and jars," by a New York merchant.
1792--The Tontine coffee house is established in New York.
1794--The import duty on coffee in the United States is increased to five cents a pound.
1798--The first United States patent for an improved coffee-grinding mill is granted to Thomas Bruff, Sr.
1800[L]--Chicory comes into use in Holland as a substitute for coffee.
1800[L]--De Belloy's coffee pot, made of tin, later of porcelain, appears--the original French drip coffee pot.
1800[L]-1900[L]--There is a return in England to the style of coffee-serving pot having the handle at right angle to the spout.
1802--The first French patent on a coffee maker is granted to Denobe, Henrion, and Rouch for "a pharmacological-chemical coffee making device by infusion."
1802--Charles Wyatt is granted a patent in London on an apparatus for distilling coffee.
1804[L]--The first cargo of coffee--and other East Indian produce--from Mocha, to be shipped in an American bottom, reaches Salem, Mass.
1806--James Henckel is granted a patent in England on a coffee dryer, "an invention communicated to him by a certain foreigner."
1806--The first French patent on an improved French drip coffee pot for making coffee by filtration, without boiling, is granted to Hadrot.
1806--The coffee percolator (really an improved French drip coffee pot) is invented by Count Rumford (Benjamin Thompson), an expatriated American scientist, in Paris.
1809--The first importation of Brazil coffee by the United States arrives at Salem, Mass.
1809--Coffee becomes an article of commerce in Brazil.
1811--Walter Rochfort, a London grocer and tea dealer, obtains a patent in London on a compressed coffee tablet.
1812--Coffee in England is roasted in an iron pan or hollow cylinder made of sheet iron; and then is pounded in a mortar, or ground in a hand-mill.
1812--Anthony Schick is granted an English patent on a method, or process, for roasting coffee, for which specifications were never enrolled.
1812--Coffee is roasted in Italy in a glass flask with a loose cork, held over a clear fire of burning coals and continually agitated.
1812--The import duty, on coffee in the United States is increased to ten cents a pound as a war-revenue measure.
1813--A United States patent is granted Alexander Duncan Moore, New Haven, Conn., on a mill for grinding and pounding coffee.
1814--A war-time fever of speculation in tea and coffee causes the citizens of Philadelphia to form a non-consumption association, each member pledging himself not to pay more than twenty-five cents a pound for coffee, and not to use tea unless it is already in the country.
1816--The import duty on coffee in the United States is reduced to five cents a pound.
1817[L]--The coffee biggin (said to have been invented by a man named Biggin) comes into common use in England.
1818--The Havre coffee market for spot coffee and to arrive is established.
1819--Morize, a Paris tinsmith, invents a double drip reversible coffee pot.
1819--Laurens is granted a French patent on the original pumping-percolator device in which the boiling water was raised by steam pressure and sprayed over the ground coffee.
1820--Peregrine Williamson, Baltimore, is granted the first United States patent for an improvement on a coffee roaster.
1820--Another early form of the French percolator is patented by Gaudet, a Paris tinsmith.
1822--Nathan Reed, Belfast, Me., is granted a United States patent on a coffee huller.
1824--Richard Evans is granted a patent in England for a commercial method of roasting coffee, comprising a cylinder sheet-iron roaster fitted with improved flanges for mixing, a hollow tube and trier for sampling the coffee while roasting, and a means for turning the roaster completely over to empty it.
1825--The pumping percolator, working by steam pressure and by partial vacuum, comes into vogue in France, Germany, Austria, and elsewhere.
1825--The first coffee-pot patent in the United States is issued to Lewis Martelley, New York.
1825--Coffee cultivation is introduced into Hawaii from Rio de Janeiro.
1827--The first patent for a really practicable French coffee percolator is granted to Jacques Augustin Gandais, a manufacturer of plated jewelry in Paris.
1828--Charles Parker, Meriden, Conn., begins work on the original Charles Parker coffee mill.
1829--The first French patent on a coffee mill is granted Colaux et Cie, Molsheim, France.
1829--Etablissements Lauzaune begin the manufacture of hand-turned cylinder coffee roasting machines in Paris.
1830--The import duty on coffee in the United States is reduced to two cents a pound.
1831--David Selden is granted a patent in England for a coffee-grinding mill having cones of cast-iron.
1831--John Whitmee & Co., England, begin the manufacture of coffee-plantation machinery.
1831--The import duty on coffee in the United States is reduced to one cent a pound.
1832--A United States patent is granted to Edmund Parker and Herman M. White, Meriden, Conn., on a new household coffee and spice mill. (Chas. Parker Co. business founded same year.)
1832--Government coffee cultivation by forced labor is introduced into Java.
1832--Coffee is placed on the free list in the United States.
1832-33--United States patents are granted to Ammi Clark, Berlin, Conn., on improved coffee and spice mills for household use.
1833--Amos Ransom, Hartford, Conn., is granted a United States patent on a coffee roaster.
1833-34--A complete English coffee-roasting-and-grinding plant is installed in New York by James Wild.
1834--John Chester Lyman is granted a patent in England on a coffee huller employing circular wooden disks with wire teeth.
1835--Thomas Ditson, Boston, is granted a United States patent on a coffee huller. Ten others follow.
1835--The first private coffee estates are started in Java and Sumatra.
1836--The first French coffee-roaster patent is issued to Francois Rene Lacoux, Paris, on a combination coffee roaster and grinder made of porcelain.
1837--The first French coffee substitute is patented by Francois Burlet, Lyons.
1839--James Vardy and Moritz Platow are granted an English patent on a form of urn percolator employing the vacuum process of coffee making, the upper vessel being made of glass.
1840--Central America begins shipping coffee to the United States.
1840[L]--Robert Napier, of the Clyde engineering firm of Robert Napier & Sons, invents the Napierian vacuum coffee machine to make coffee by distillation and filtration, but the idea is never patented. (See 1870.)
1840--Abel Stillman, Poland, N.Y., is granted a United States patent on a family coffee roaster having a mica window to enable the operator to observe the coffee while roasting.
1840--The English begin to cultivate coffee in India.
1840--Wm. McKinnon & Co.. Aberdeen, Scotland, begin the manufacture of plantation machinery. (Established 1798.)
1842--The first French patent on a glass coffee-making device is granted to Mme. Vassieux of Lyons.
1843--Ed. Loysel de Santais, Paris, is granted a patent on an improved coffee-making device, the principle of which is later incorporated in a hydrostatic percolator making 2,000 cups an hour.
1846--James W. Carter, Boston, is granted a United States patent on the Carter "pull-out" coffee roaster.
1847--J.R. Remington, Baltimore, is granted a United States patent on a coffee roaster employing a wheel of buckets to move the green coffee beans singly through a charcoal-heated trough in which they are roasted while passing over the rotating wheel.
1847-48--William Dakin and Elizabeth Dakin are granted patents in England for a roasting cylinder lined with gold, silver, platinum, or alloy, and traversing carriage on a railway to move the roaster in and out of the heating chamber.
1848--Thomas John Knowlys is granted a patent in England on a perforated roasting cylinder coated with enamel.
1848--Luke Herbert is granted the first English patent on a coffee-grinding machine.
1849--Apoleoni Preterre, Havre, is granted a patent in England on a coffee roaster mounted on a weighing apparatus to indicate loss of weight in roasting, and automatically to stop the roasting process.
1849--Thomas R. Wood of Cincinnati is granted a United States patent on Wood's improved spherical coffee roaster for use on kitchen stoves.
1850--John Gordon & Co. begin the manufacture of coffee-plantation machinery in London.
1850[L]--The cultivation of coffee is introduced into Guatemala.
1850[L]--John Walker introduces his cylinder pulper for coffee plantations.
1852--Edward Gee secures a patent in England for an improved combination of apparatus for roasting coffee; having a perforated cylinder fitted with inclined flanges for turning the beans while roasting.
1852--Robert Bowman Tennent is granted a patent in England on a two-cylinder machine for pulping coffee. Others follow.
1852--Coffee cultivation is introduced into Salvador from Cuba.
1852--Tavernier is granted a French patent on a coffee tablet.
1853--Lacassagne and Latchoud are granted a French patent on liquid and solid extracts of coffee.
1855--C.W. Van Vliet, Fishkill Landing, N.Y., is granted a patent on a household coffee mill employing upper breaking, and lower grinding, cones. Assigned to Charles Parker, Meriden, Conn.
1856--Waite and Sener's Old Dominion pot is patented in the United States.
1857--The Newell patents on coffee-cleaning machinery are issued in America. Sixteen patents follow.
1857--George L. Squier, Buffalo, N.Y., begins the manufacture of coffee-plantation machinery.
1859--John Gordon, London, is granted an English patent on a coffee pulper.
1860[L]--Osborn's Celebrated Prepared Java coffee, the pioneer ground-coffee package, is put on the New York market by Lewis A. Osborn.
1860--Marcus Mason, an American mechanical engineer in San Jose, Costa Rica, invents the Mason pulper and cleaner.
1860--John Walker is granted a patent in England on a disk pulper for pulping Arabian coffee.
1860--Alexius Van Gulpen begins the manufacture of a green-coffee-grading machine at Emmerich, Germany.
1861--An import duty of four cents a pound on coffee is imposed by the United States as a war-revenue measure.
1862--The import duty on coffee in the United States is increased to five cents a pound.
1862--The first paper-bag factory in the United States, making bags for loose coffee, begins operation in Brooklyn.
1862--E.J. Hyde, Philadelphia, is granted a United States patent on a combined coffee roaster and stove, fitted with a crane on which the roasting cylinder is revolved and swung out horizontally from the stove.
1864--Jabez Burns, New York, is granted a United States patent on the Burns coffee roaster, the first machine that did not have to be moved away from the fire for discharging the roasted coffee--marking a distinct advance in the manufacture of coffee-roasting apparatus.
1864--James Henry Thompson. Hoboken, and John Lidgerwood, Morristown, N.J., are granted an English patent on a coffee-hulling machine.
1865--John Arbuckle introduces to the trade at Pittsburgh roasted coffee in individual packages, the forerunner of the Ariosa package.
1866--William Van Vleek Lidgerwood, American charge d'affaires, Rio de Janeiro, is granted an English patent on a coffee-hulling-and-cleaning machine.
1867--Jabez Burns is granted United States patents on a coffee cooler, a coffee mixer, and a grinding mill, or granulator.
1868--Thomas Page, New York, begins the manufacture of a pull-out coffee roaster similar to the Carter machine.
1868--Alexius Van Gulpen, in partnership with J.H. Lensing and Theodore von Gimborn, begins the manufacture of coffee-roasting machines at Emmerich, Germany.
1868--E.B. Manning, Middletown, Conn., patents his tea-and-coffee pot in the United States.
1868--John Arbuckle is granted a United States patent for a roasted-coffee coating consisting of Irish moss, isinglass, gelatin, sugar, and eggs.
1869--Elie Moneuse and L. Duparquet, New York, are granted three United States patents on a coffee pot, or urn, formed of sheet copper and lined with pure sheet block tin.
1869--B.G. Arnold, New York, engineers the first large green-coffee speculation; his success as an operator winning for him the title of King of the Coffee Trade.
1869--Henry E. Smyser, assignor to the Weikel & Smith Spice Co., Philadelphia, is granted his first United States patent on a spice box used also for coffee.
1869--Licenses to sell coffee in London are abolished.
1869--The coffee-leaf disease is first noticed in Ceylon.
1870--John Gulick Baker, Philadelphia, one of the founders of the Enterprise Manufacturing Co. of Pennsylvania, is granted a patent on a coffee grinder introduced to the trade by the Enterprise Manufacturing Co. as its Champion No. 1 mill.
1870--Delephine, Sr., Marourme, is granted a French patent on a tubular coffee roaster that turns over the flame.
1870--Alexius Van Gulpen, Emmerich, Germany, brings out a globular coffee roaster having perforations and an exhauster.
1870--Thos. Smith & Son, Glasgow, Scotland, (Elkington & Co., successors), begin the manufacture of the Napierian vacuum coffee-making machines for brewing coffee by distillation.
1870--First United States trade-mark for essence of coffee is registered by Butler, Earhart & Co., Columbus, Ohio.
1870--The first coffee-valorization enterprise in Brazil results in failure.
1871--J.W. Gillies, New York, is granted two patents in the United States for roasting and treating coffee by subjecting it to an intervening cooling operation.
1871--First United States trade-mark for coffee is issued to Butler, Earhart & Co., Columbus, Ohio, for Buckeye, first used 1870.
1871--G.W. Hungerford is granted United States patents on coffee-cleaning-and-polishing machines.
1871--The import duty on coffee in the United States is reduced to three cents a pound.
1872--Jabez Burns, New York, is granted a United States patent on an improved coffee-granulating mill. Another in 1874.
1872--J. Guardiola, Chocola, Guatemala, is granted his first United States patents on a coffee pulper and a coffee drier.
1872--The import duty on coffee in the United States is repealed.
1872--Robert Hewitt, Jr., New York, publishes the first American work on coffee, _Coffee: Its History, Cultivation, and Uses_.
1873--J.G. Baker, Philadelphia, assignor of the Enterprise Manufacturing Co. of Pennsylvania, is granted a United States patent on a grinding mill later known to the trade as Enterprise Champion Globe No. 0.
1873--Marcus Mason begins the manufacture of coffee-plantation machinery in the United States.
1873--Ariosa, first successful national brand of package coffee is put on the United States market by John Arbuckle of Pittsburgh. (Registered 1900.)
1873--H.C. Lockwood, Baltimore, is granted a United States patent on a coffee package made of paper and lined with tin-foil, with false bottom and top.
1873--The first international syndicate to control coffee is organized in Frankfort, Germany, by the German Trading Company, and operates successfully for eight years.
1873--The Jay Cooke stock-market panic causes the price of Rios in the New York market to drop from twenty-four cents to fifteen cents in one day.
1873--E. Dugdale, Griffin, Ga., is granted two United States patents on coffee substitutes.
1873--The first "coffee palace," the Edinburgh Castle, designed to replace public-houses for workingmen, is opened in London.
1874--John Arbuckle is granted a United States patent on a coffee-cleaner-and-grader.
1875--Coffee cultivation is introduced into Guatemala.
1875-76-78--Turner Strowbridge, of New Brighton, Pa., is granted three United States patents on a box coffee mill first made by Logan & Strowbridge.
1876--John Manning brings out his valve-type percolator in the United States.
1876-78--Henry B. Stevens, Buffalo, assignor to George L. Squier, Buffalo, is granted important United States patents on coffee-cleaning-and-grading machines.
1877--The first German patent on a commercial coffee roaster is issued in Berlin to G. Tuberman's Son.
1877--A French patent is granted Marchand and Hignette, Paris, on a sphere or ball coffee roaster.
1877--The first French patent on a gas coffee roaster is issued to Roure of Marseilles.
1878--Coffee cultivation is introduced into British Central Africa.
1878--_The Spice Mill_, the first paper in America devoted to the coffee and spice trades, is founded by Jabez Burns of New York.
1878--A United States patent is issued to Rudolphus L. Webb, assignor to Landers, Frary & Clark of New Britain, Conn., on an improved box coffee grinder for home use.
1878--Chase & Sanborn, the Boston coffee roasters, are the first to pack and ship roasted coffee in sealed containers.
1878--John C. Dell, Philadelphia, is granted a United States patent on a coffee mill for store use.
1879--H. Faulder, Stockport, Lancaster, Eng., is granted an English patent on the first English gas coffee roaster, now made by the Grocers Engineering & Whitmee, Ltd.
1879--A new gas coffee roaster is invented in England by Fleury & Barker.
1879--C.F. Hargreaves, Rio de Janeiro, is granted an English patent on machinery for hulling, polishing, and separating coffee.
1879--Charles Halstead, New York, is the first to bring out a metal coffee pot with a china interior.
1879-80--Orson W. Stowe, of the Peck, Stowe & Wilcox Co., Southington, Conn., is granted United States patents on an improved coffee and spice mill.
1880--Great failures in the American coffee trade as a result of syndicate planting and buying of coffees in Brazil, Mexico, and Central America.
1880--Coffee pots with tops, having muslin bottoms for clarifying and straining, are first made by Duparquet, Huot & Moneuse Co. in the United States.
1880--Peter Pearson, Manchester, Eng., is granted a patent in England on a coffee roaster wherein gas is substituted for coke as fuel.
1880--Henry E. Smyser, Philadelphia, is granted a United States patent on a package-making-and-filling machine, forerunner of the weighing-and-packing machine, the control of which by John Arbuckle led to the coffee-sugar war with the Havemeyers.
1880--Fancy paper bags for coffee are first used in Germany.
1880-81--G.W. and G.S. Hungerford are granted United States patents on machines for cleaning, scouring, and polishing coffee.
1880-81--The first big coffee-trade combination in North America, known as the "trinity" (O.G. Kimball, B.G. Arnold and Bowie Dash, all of New York), has a sensational collapse, its failure being the result of syndicate planting and buying of coffees in Brazil, Mexico, and Central America.
1881--Steele & Price, Chicago, are the first to introduce all-paper cans (made of strawboard) for coffee.
1881--C.S. Phillips, Brooklyn, is granted three patents in the United States for aging and maturing coffee.
1881--The Emmericher Machinenfabrik und Eisengiesserei at Emmerich, Germany, begins the manufacture of a closed globular roaster with a gas-heater attachment.
1881--Jabez Burns is granted a United States patent on an improved construction of his roaster, comprising a turn-over front head, serving for both feeding and discharging.
1881--The Morgan brothers, Edgar H. and Charles, begin the manufacture of household coffee mills, subsequently acquired (1885) by the Arcade Manufacturing Co., Freeport, Ill.
1881--Francis B. Thurber, New York, publishes the second important American work on coffee, _Coffee from Plantation to Cup_.
1881--Harvey Ricker, Brooklyn, introduces to the trade a "minute" coffee pot and urn, known as the Boss, name subsequently changed to Minute, and later improved and patented (1901) as the Half Minute coffee pot--a filtration device employing a cotton sack with a thick bottom.
1881--New York Coffee Exchange is incorporated.
1882--Chris. Abele, New York, is granted a atent in the United States on an improvement on a coffee roaster, similar to the original Burns machine (on which the 1864 patent had expired) known as the Knickerbocker.
1882--The Hungerfords, father and son, bring out a coffee roaster, similar to the first Burns machine, in competition with Chris. Abele.
1882--A German patent is granted to Emil Newstadt, Berlin, on one of the earliest coffee-extract-making machines.
1882--The first French coffee exchange, or terminal market, is opened at Havre.
1882--New York Coffee Exchange begins business.
1883--The Burns Improved Sample Coffee Roaster is patented in the United States by Jabez Burns.
1884--The Star coffee pot, later known as the Marion Harland, is introduced to the trade.
1884--The Chicago Liquid Sack Co. introduces the first combination paper and tin-end can for coffee in the United States.
1885--F.A. Cauchois introduces into the United States market an improved porcelain-lined coffee urn.
1885--Property of New York Coffee Exchange is transferred to the Coffee Exchange, City of New York, incorporated by special charter.
1880--Walker, Sons & Co., Ltd., begin experiments in Ceylon with a Liberian disk coffee pulper; fully perfected in 1898.
1886-88--The "great coffee boom" forces the price of Rio 7's from seven and a half to twenty-two and a quarter cents, the subsequent panic reducing the price to nine cents. Total sales on the New York Coffee Exchange.
1887-88, amount to 47,868,750 bags; and prices advance 1,485 points during 1886-87.
1887--Beeston Tupholme, London, is granted a patent in England on a direct-flame gas coffee roaster.
1887--Coffee cultivation is introduced into Tonkin, Indo-China.
1887--Coffee exchanges are opened in Amsterdam and Hamburg.
1888--Evaristo Conrado Engelberg, Piracicaba, Sao Paulo, Brazil, is granted a United States patent on a coffee-hulling machine (invented in 1885); and the same year, the Engelberg Huller Co., Syracuse, N.Y., is organized for the purpose of manufacturing and selling Engelberg machines.
1888--Karel F. Henneman, the Hague, Netherlands, is granted a patent in Spain on a direct-flame gas coffee roaster.
1888--A French patent is granted to Postulart on a gas roaster.
1889--David Fraser, who came to the United States in 1886 from Glasgow, Scotland, establishes the Hungerford Co., succeeding to the business of the Hungerfords.
1889--The Arcade Manufacturing Co., Freeport, Ill., brings out the first "pound" coffee mill.
1889--Karel F. Henneman, the Hague, Netherlands, is granted patents in Belgium, France, and England, on his direct-flame gas coffee roaster.
1889--C.A. Otto is granted a German patent on a spiral-coil gas coffee machine to roast coffee in three and a half minutes.
1890--A. Mottant, Bar-le-Duc, France, begins the manufacture of coffee-roasting machines.
1890[L]--Coffee exchanges are opened in Antwerp, London, and Rotterdam.
1890--Sigmund Kraut begins the manufacture of fancy grease-proof paper-lined coffee bags in Berlin.
1891--The New England Automatic Weighing Machine Co., Boston, begins the manufacture of machines to weigh coffee into cartons and other packages.
1891--R.F.E. O'Krassa; Antigua, Guatemala, is granted an important English patent on a machine for pulping coffee.
1891--John List, Black Heath, Kent, Eng., is granted an English patent on a steam coffee urn described as an improvement on the Napierian system.
1892--T. von Gimborn, Emmerich, Germany, is granted an English patent on a coffee roaster employing a naked gas flame in a rotary cylinder.
1892--The Fried. Krupp A.G. Grusonwerk, Magdeburg-Buckau, Germany, begins the manufacture of coffee-plantation machinery.
1893--Cirilo Mingo, New Orleans, is granted a United States patent on a process for maturing, or aging, green coffee beans by moistening the bags.
1893--The first direct-flame gas coffee roaster in America (Tupholme's English machine) is installed by F.T. Holmes at the plant of the Potter-Parlin Co., New York, which places similar machines on daily rental basis throughout the United States, limiting leases to one firm in a city, obtaining exclusive American rights from the Waygood, Tupholme Co., now the Grocers Engineering & Whitmee, Ltd., London.
1893--Karel F. Hennemann, the Hague, Netherlands, is granted a United States patent on his direct-flame gas coffee roaster.
1894--The first automatic weighing machine to weigh goods in cartons is installed in the plant of Chase & Sanborn, Boston.
1894--Joseph M. Walsh, Philadelphia, publishes his _Coffee; Its History, Classification and Description_.
1895--Gerritt C. Otten and Karel F. Henneman, the Hague, Netherlands, are granted a United States patent on a coffee roaster.
1895--Adolph Kraut introduces German-made double (grease-proof lined) paper bags for coffee in America.
1895--Marcus Mason, assignor to Marcus Mason & Co., New York, is granted United States patents on machines for pulping and polishing coffee.
1895--Thomas M. Royal, Philadelphia, is the first to manufacture in the United States a fancy duplex-lined paper bag.
1895--Edelestan Jardin publishes in Paris a work on coffee, entitled _Le Cafeier et le Cafe_.
1895--The Electric Scale Co., Quincy, Mass., begins the manufacture of pneumatic weighing machines; business continued by the Pneumatic Scale Corp., Ltd., Norfolk Downs, Mass.
1896--Natural gas is first used in the United States as fuel for roasting, being introduced under coal roasting cylinders in Pennsylvania and Indiana by improvised gas-burners.
1896-1897--Beeston Tupholme is granted United States patents on his direct-flame gas coffee roaster.
1897--Joseph Lambert of Vermont begins the manufacture and sale in Battle Creek, Mich., of the Lambert self-contained coffee roaster without the brick setting then required for coffee roasting machines.
1897--A special gas burner (made the basis of application for patent) is first attached to a regular Burns roaster.
1897--The Enterprise Manufacturing Co., Pennsylvania, is the first regularly to employ electric motors for driving commercial coffee mills by means of belt-and-pulley attachments.
1897--Carl H. Duehring, Hoboken, N.J., assignor to D.B. Fraser, New York, is granted a United States patent on a coffee roaster.
1898--The Hobart Manufacturing Co., Troy, Ohio, puts on the market one of the first coffee grinders connected with an electric motor and driven by a belt-and-pulley attachment.
1898--Millard F. Hamsley, Brooklyn, is granted a United States patent on an improved direct-flame gas coffee roaster.
1898--Edwin Norton of New York is granted a United States patent on a vacuum process of canning foods, later applied to coffee. Others follow.
1898--J.D. Olavarria, a distinguished Venezuelan, first advocates a plan for restriction of coffee production, and for regulation of coffee exports from countries suffering from overproduction.
1898--A bear campaign forces Rio 7's down to four and a half cents on the New York Coffee Exchange.
1899--The bubonic-plague boom temporarily halts the downward trend of coffee prices.
1899--The Canister Co., Phillipsburg, N.J., begins the manufacture of square and oblong fiber-bodied tin-end cans for coffee.
1899--Soluble coffee is invented in Chicago by Dr. Sartori Kato, a chemist of Tokio.
1899--David B. Fraser, New York, is granted two patents in the United States, one for a coffee roaster and one for a coffee cooler.
1899--Ellis M. Potter, New York, is granted a United States patent on a direct-flame gas coffee roasting machine embodying certain improvements on the Tupholme machine, whereby the gas flame is spread over a large area, so avoiding scorching and securing a more thorough and uniform roast.
1900--The Burns direct-flame gas coffee roaster with a patented swing-gate head for feeding and discharging at the center, is first introduced to the trade.
1900--First gear-driven electric coffee grinder is introduced into the United States market by the Enterprise Manufacturing Co. of Pennsylvania.
1900--The Burns swing-gate sample-coffee roasting outfit is patented in the United States.
1900--Hills Bros., San Francisco, are the first to pack coffee in a vacuum under the Norton patents.
1900--Charles Morgan, Freeport, Ill., is granted a United States patent on a glass-jar coffee mill, with removable glass measuring cup.
1900--R.F.E. O'Krassa, Antigua, Guatemala, is granted an English and a United States patents on machines for shelling and drying coffee.
1900--Chemically purified and neutralized rosin as a glaze (_harz-glasur_) for roasted coffee, designed to keep it fresh and palatable, is first discovered and applied in Germany.
1900--Charles Lewis is granted a United States patent on his Kin Hee filter coffee pot.
1900-1901--A new era in coffee is inaugurated when Santos permanently displaces Rio as the world's largest source of supply.
1901--Kato's soluble coffee is put on the United States market by the Kato Coffee Company at the Pan-American Exposition in Buffalo.
1901--American Can Co. begins the manufacture and sale of tin coffee cans in the United States.
1901--Improved all-paper cans for coffee (made of strawboard or chip-board, plain or manila-lined) are introduced into the United States market by J.H. Kuechenmeister of St. Louis.
1901--The first issue of _The Tea and Coffee Trade Journal_, devoted to the interests of the tea and coffee trades, appears in New York.
1901--Coffee cultivation is introduced into British East Africa from Reunion Island.
1901--Robert Burns of New York is granted two United States patents on a coffee roaster and cooler.
1901--Joseph Lambert of Marshall, Mich., introduces to the trade in the United States a gas coffee roaster, one of the earliest machines employing gas as fuel for indirect roasting.
1901--T.C. Morewood, Brentford, Middlesex, Eng., is granted an English patent on a gas coffee roaster with a removable sampling tube.
1901--F.T. Holmes joins the Huntley Manufacturing Co., Silver Creek, N.Y., which then begins to build the Monitor coffee roaster for the trade.
1901--Landers, Frary & Clark's Universal percolator is patented in the United States.
1902--The Coles Manufacturing Co. (Braun Co., successors) and Henry Troemner, Philadelphia, begin the manufacture and sale of gear-driven electric coffee grinders.
1902--The Pan-American Congress, meeting in Mexico City, proposes an international congress for the study of coffee, to meet in New York, October, 1902.
1902--An international coffee congress is held in New York, October 1 to October 30.
1902--_Robusta_ coffee is introduced into Java from the Jardin Botanique at Brussels.
1902--The first fancy duplex paper bag made by machinery from a roll of paper is produced by the Union Bag & Paper Corp.
1902--The Jagenberg Machine Co. begins the introduction into the United States of a line of German-made automatic packaging-and-labeling machines for coffee.
1902--T.K. Baker, Minneapolis, is granted two United States patents on a cloth-filter coffee maker.
1903--A United States patent on a coffee concentrate and process of making the same (soluble coffee) is granted to Sartori Kato of Chicago, assignor to the Kato Coffee Company of Chicago.
1903--F.A. Cauchois introduces Coffey's soluble coffee to the United States coffee trade, the product being ground roasted coffee mixed with sugar and reduced to a powder.
1903--Overproduction in Brazil causes Santos 4's to drop to 3.55 cents on the New York Exchange, the lowest price ever recorded for coffee.
1903--John Arbuckle, New York, is granted a United States patent on a coffee-roasting apparatus, employing a fan to force the "hot fire gases" into the roasting cylinder.
1903--George C. Lester, New York, is granted a United States patent on an electric coffee roaster.
1904--Dr. E. Denekamp is granted a United States patent on a rosin glaze for roasted coffee, designed to preserve its flavor and aroma.
1904--The so-called "cotton crowd," under the leadership of D.J. Sully, forces green-coffee prices up to 11.85 cents, all records for business on the New York Coffee Exchange being smashed by the sale of over a million bags on February 5.
1904--Sigmund Sternau, J.P. Steppe, and L. Strassberger, assignors to S. Sternau & Co., New York, are granted a United States patent on a coffee percolator.
1904-05--Douglas Gordon, assignor to Marcus Mason & Co., New York, is granted United States patents on a coffee pulper and a coffee drier.
1905--The A.J. Deer Co., Buffalo (now at Hornell, N.Y.), begins the sale of its Royal electric coffee mills direct to dealers, on the instalment plan, revolutionizing the former practise of selling coffee mills through the hardware jobbers.
1905--The Henneman direct-flame gas coffee roaster, a Dutch machine, is introduced into the United States market by C.A. Cross, Fitchburg, Mass.
1905--H.L. Johnston is granted a United States patent on a coffee mill which he assigns to the Hobart Manufacturing Co., Troy, Ohio.
1905--Frederick A. Cauchois introduces his Private Estate coffee maker, a filtration device employing Japanese filter paper.
1905--Finley Acker, Philadelphia, is granted a United States patent on a coffee percolator, employing "porous or bibulous paper" as a filtering medium and having side perforations.
1905--A coffee exchange is opened in Trieste, Austria-Hungary.
1905--The Kaffee-Handels Aktiengesellschaft, Bremen, is granted a German patent on a process for freeing coffee from caffein.
1906--H.D. Kelly, Kansas City, Mo., is granted a United States patent on the Kellum Thermo Automatic coffee urn, employing a coffee extractor in which the ground coffee is continually agitated before percolation by a vacuum process. Sixteen patents follow.
1906--G. Washington, an American chemist (born in Belgium of English parents), living temporarily in Guatemala City, invents a refined (soluble) coffee.
1906--Frank T. Holmes, Brooklyn (assignor to the Huntley Manufacturing Co.), is granted a patent for an improvement on a coffee-roasting machine.
1906--Captain Moegling's electric-fuel coffee roaster, invented in 1900, is given a practical demonstration in Germany.
1906--Ludwig Schmidt, assignor to the Essmueller Mill Furnishing Co., St. Louis, is granted a United States patent on a coffee roaster.
1906-07--Brazil produces a record-breaking crop of 20,190,000 bags, and the State of Sao Paulo inaugurates a plan to valorize coffee.
1907--The Pure Food and Drugs Act comes into force in the United States, making it obligatory to label all coffees correctly.
1907--Desiderio Pavoni, Milan, is granted a patent in Italy for an improvement on the Bezzara system of preparing and serving coffee as a rapid infusion of a single cup.
1907--P.E. Edtbauer (Mrs. E. Edtbauer), Chicago, is granted a United States patent on a duplex automatic weighing machine, the first simple, fast, accurate, and moderate-priced machine for weighing coffee.
1908--Dr. John Friederick Meyer, Jr., Ludwig Roselius, and Karl Heinrich Wimmer, are granted a United States patent on a process for freeing coffee of caffein.
1908--Brazil begins a propaganda for coffee in England by subsidizing an English company organized for that purpose.
1908--Porto Rico coffee planters present a memorial to the Congress of the United States asking for a protective tariff of six cents a pound on all foreign coffee.
1908--The revivification of the valorization coffee enterprise is accomplished by a combination of bankers and the Brazil Government, with a loan of $75,000,000 placed through Hermann Sielcken with banking houses in England, Germany, France, Belgium, and the United States.
1908--J.C. Prims, of Battle Creek. Mich., patents a corrugated-cylinder improvement for a gas-and-coal coffee roaster of small capacity (50 to 130 pounds) designed for retail stores.
1908--An improved type of Burns roaster, comprising an open perforated cylinder with flexible back head and balanced front bearing, is granted a patent in the United States.
1908--I.D. Richheimer, Chicago, introduces his Tricolator, an improved device employing Japanese filter paper.
1908-11--R.F.E. O'Krassa, Antigua, Guatemala, is granted several English patents on machines for hulling, washing, drying, and separating coffee.
1909--The G. Washington refined (prepared) soluble coffee is put on the United States market.
1909--The A.J. Deer Co. acquires the Prims coffee roaster and re-introduces it to the trade as the Royal coffee roaster.
1909--The Burns tilting sample-coffee roaster is patented in the United States for gas or electric heating units.
1909--Frederick A. Cauchois of New York is granted a United States patent on a coffee urn fitted with a centrifugal pump for repouring.
1909--C.F. Blanke, St. Louis, is granted two United States patents on a china coffee pot with a dripper bag.
1910--The German caffein-free coffee is first introduced to the trade of the United States by Merck & Co., New York, under the brand name Dekafa, later changed to Dekofa.
1910--B. Belli publishes in Milan, Italy, a work on coffee entitled _Il Caffe_.
1910--Frank Bartz, assignor to the A.J. Deer Co., Hornell, N.Y., is granted two United States patents on flat and concave coffee-grinding disks provided with concentric rows of inclined teeth, used in electric coffee mills.
1911--All-fiber parchment-lined Damptite cans for coffee are introduced by the American Can Company.
1911--The coffee roasters of the United States organize into a national association.
1911--Robert H. Talbutt, Baltimore (assignor to J.E. Baines, trustee, Washington) is granted a United States patent on an electric coffee roaster.
1911--Edward Aborn, New York, introduces his Make-Right coffee filter, and is granted a United States patent on it.
1912--Robert O'Krassa, Antigua, Guatemala, is granted four United States patents on machines for washing, drying, separating, hulling, and polishing coffee.
1912--The C.F. Blanke Tea & Coffee Co., St. Louis, brings out Magic Cup, later known as Faust Soluble, coffee.
1912--The United States government brings suit to force the sale of coffee stocks held in the United States under the valorization agreement.
1912--John E. King, Detroit, is granted a United States patent on an improved coffee percolator employing a filter-paper attachment.
1913--F.F. Wear, Los Angeles, Cal., perfects a coffee-making device in which a metal perforated clamp is employed to apply a filter paper to the under side of an English earthenware adaptation of the French drip pot.
1913--F. Lehnhoff Wyld, Guatemala City, and E.T. Cabarrus organize the "Societe du Cafe Soluble Belna," Brussels, Belgium, to put on the European market a refined soluble coffee under the brand name Belna.
1913--Herbert L. Johnston, assignor to the Hobart Electric Manufacturing Co., Troy, Ohio, is granted a United States patent on a machine for refining coffee.
1914--The Association Nationale du Commerce des Cafes is established at 5 Place Jules Ferry, Havre, to protect the interests of the coffee trade of all France.
1914--The Kaffee Hag Corporation, capital $1,000,000, is organized in New York to continue marketing in the United States the German caffein-free coffee under its original German brand name.
1914--Robert Burns of New York, assignor to Jabez Burns & Sons, is granted a United States patent on a coffee-granulating mill.
1914--The Phylax coffee maker, employing an improved French-drip principle, is introduced to the trade by the Phylax Coffee Maker Co., Detroit (succeeded in 1922 by the Phylax Company of Pennsylvania).
1914--The first national coffee week is promoted in the United States by the National Coffee Roasters Association.
1914-15--Herbert Galt, Chicago, is granted three United States patents on the Galt coffee pot, all aluminum, having two parts, a removable cylinder employing the French-drip principle, and the containing pot.
1915--The Burns Jubilee (inner-heated) gas coffee roaster is patented in the United States and put on the market.
1915--The National Coffee Roasters Association Home coffee mill, employing a set screw operating on a cog-and-ratchet principle, is introduced to the trade.
1915--The second national coffee week is held in the United States under the auspices of the National Coffee Roasters Association.
1916--The Federal Tin Co. begins the manufacture of tin coffee containers for use in connection with automatic packing machines.
1916--The National Paper Can Co., Milwaukee, introduces to the United States trade a new hermetically sealed all-paper can for coffee.
1916--A United States patent is granted to I.D. Richheimer, Chicago, for an improvement on his Tricolator.
1916--The Coffee Trade Association, London, is formed to include brokers, merchants, and wholesale dealers.
1916--The Coffee Exchange, City of New York, changes its name to the New York Coffee and Sugar Exchange, admitting sugar trading.
1916--Saul Blickman, assignor to S. Blickman, New York, is granted a United States patent on an apparatus for making and dispensing coffee.
1916--Orville W. Chamberlain, New Orleans, is granted a United States patent on an automatic drip coffee pot.
1916--Jules Le Page, Darlington, Ind., is granted two United States patents on cutting-rolls to cut, and not to grind or crush, coffee, later marketed by the B.F. Gump Co., Chicago, as the Ideal steel-cut coffee mill.
1916-17--The first hermetically-sealed all-paper cans for coffee are introduced to the United States trade, patented in 1919 by the National Paper Can Co., Milwaukee.
1917--The Baker Importing Co., Minneapolis and New York, puts on the United States market Barrington Hall soluble coffee.
1917--Richard A. Greene and William G. Burns, New York, assignors to Jabez Burns & Sons, are granted patents in the United States on the Burns flexible-arm cooler (for roasted batches), providing full fan-suction connection to a cooler box at all points in its track travel.
1918--John E. King, Detroit, Mich., is granted a United States patent on an irregular-grind of coffee, consisting of coarsely grinding ten percent of the product and finely grinding ninety percent.
1918--The Charles G. Hires Co., Philadelphia, brings out Hires soluble coffee.
1918--I.D. Richheimer, promoter of the original soluble coffee of Kato, and the Kato patent, organizes the Soluble Coffee Company of America to supply soluble coffee to the American army overseas; after the armistice, licensing other merchants under the Kato patents, or offering to process the merchants' own coffee for them, if desired.
1918--The United States government places coffee importers, brokers, jobbers, roasters, and wholesalers under a war-time licensing system to control imports and prices.
1918-19--The United States government coffee control results in the accumulation at Brazil ports of more than 9,000,000 bags; in spite of which, Brazil speculators force Brazil grades up 75 to 100 percent., costing United States traders millions of dollars.
1919--The Kaffee Hag Corporation becomes Americanized by the sale of 5,000 shares of its stock sold by the alien property custodian and by the purchase of the remaining 5,000 shares by George Gund, Cleveland, Ohio.
1919--William A. Hamor and Charles W. Trigg, Pittsburgh, Pa., assignors to John E. King, Detroit, Mich., are granted a United States patent on a process for making a new soluble coffee. The process consists in bringing the volatilized caffeol in contact with a petrolatum absorbing medium, where it is held until needed for combination with the evaporated coffee extract.
1919--Floyd W. Robison, Detroit, is granted a United States patent on a process for aging green coffee by treating it with micro-organisms to improve its flavor and to increase its extractive value. The product is put on the market as Cultured coffee.
1919--William Fullard, Philadelphia, is granted a United States patent on a "heated fresh air system" for roasting coffee.
1919--A million-dollar propaganda for coffee is begun in the United States by Brazil planters in co-operation with a joint coffee-trade publicity committee.
1920--The third national coffee week is observed in the United States, this time under the auspices of the Joint Coffee Trade Publicity Committee.
1920--Edward Aborn, New York, is granted a United States patent on a Tru-Bru coffee pot, a device embodying striking improvements on the French filter principle.
1920--Alfredo M. Salazar, New York, is granted a United States patent on a coffee urn in which the coffee is made at the time of serving by using steam pressure to force the boiling water through the ground coffee held in a cloth sack attached to the faucet.
1920--William H. Pisani, assignor to M.J. Brandenstein & Co., San Francisco, is granted a United States patent on a vacuum process for packing roasted coffee.
1921--The Comite Francais du Cafe is founded in France to increase the consumption of coffee.
1922--The Sao Paulo legislature at the solicitation of the Sociedade Promotora da Defeza do Cafe passes a bill increasing the export tax on coffee from Santos to 200 reis per bag to continue the propaganda for coffee in the United States for three years.
[L] Approximate Date.
[M] Legendary.
A COFFEE BIBLIOGRAPHY
_A list of references gathered from the principal general and scientific libraries--Arranged in alphabetic order of topics_
TOPICS AND SUBDIVISIONS
ADULTERATION BOARD OF HEALTH REGULATIONS BOTANICAL DESCRIPTION CHEMISTRY ANALYSIS, GENERAL CAFFEIN CAFFEIN-FREE COFFEE CAFFEOL GREEN COFFEE ROASTED COFFEE CHICORY CHICORY IN COFFEE COFFEE HOUSES CULTURE AND PREPARATION GENERAL REGIONAL SOILS DISEASES AND ENEMIES GENERAL WORKS LITERATURE, POETRY, ROMANCE MANUFACTURING PROCESSES BREWING GLAZING MISCELLANEOUS MODIFICATIONS POLISHING AND COLORING ROASTING AND GRINDING MEDICINAL QUALITIES AND USES ANTISEPTIC AND DISINFECTANT GENERAL PHYSIOLOGICAL EFFECTS GENERAL USE AND MISUSE OF CAFFEIN-FREE COFFEE OF CHEWING COFFEE OF DIFFERENT CONSTITUENTS OF GREEN COFFEE OF LEAVES OF COFFEE TREE OF ROASTED COFFEE OF SMOKING COFFEE ON CHILDREN ON DIFFERENT ORGANS AND SYSTEMS SUBSTITUTES GENERAL MALT COFFEE TAXATION, JURISPRUDENCE, ETC. TRADE AND STATISTICS EXCHANGE TABLES GENERAL REGIONAL VALORIZATION
ADULTERATION
ADULTERATION of coffee. Report of the proceedings of a public meeting held at the London Tavern, March 10, 1851. _London_, 1851.
DAFERT, FRANZ W. Las sustancias minerales del cafeto. _San Jose_, 1896. 33 pp. _Also_, Anales del Instituto medico nacional, 1897, III: 25, 41, 62, 78.
GRAHAM, T. and others. Chemical report on the mode of detecting vegetable substances mixed with coffee for purposes of adulteration. _London_, 1852. 22 pp. (Board of Inland Revenue).
LES FRAUDES du cafe devoilees per un amateur. _Paris._
SIMMONDS, P.L. Coffee as it is and as it ought to be. _London_, 1850.
_Periodicals_
BERTARELLI, E. Su una sofisticazione del caffe torrefatto mediante aggiunta di acqua e borace. Giornale di Farmacia, 1900, 338-343. _Also_, Rivista d'Igiene e Sanita pubblica, 1900, XI: 467-472.
CABALLERO, F.G. Inconvenientes del uso del cafe puro y del que se toma con leche; sofisticacion de los componentes de esta bebida, etc. Boletin de Medicina y Cirugia, 1851, 2 ser. I: 177-185.
CASANA, J. Acerca del producto llamado legumina y sofisticaciones del cafe. Anales de la real Academia de Medicina, 1905, XXX: 359-364.
CHIAPPELLA, A.R. Il caffe macinato che si consuma in Firenze--Alcune sofisticazioni non ancora descritte. Annali d'Igiene sperimentale, 1904, n. s. XIV: 427-448.
---- Le sofisticazioni del caffe che si consuma in Firenze. Societa toscana d'Igiene, 1905, n. s. V: 110-116.
CHEVALLIER, J.B. Cafe indigene. Annales d'Hygiene, 1853, XLIX: 408-412.
COFFEE and its adulterations. Lancet, 1851, I: 21, 465; 1853, I: 390, 477; 1857, I: 195. _Also_, Pharmaceutical Journal, 10: 394-396.
COLLIN, E. Del caffe e sue falsificazioni. Giornale di Farmacia, di Chimica e di Scienze affini, 1879, XXVIII: 529-535; 1880, XXIX: 20-22.
CORIEL, F. Analyse d'un cafe artificiel torrefie. Journal de Pharmacie et de Chimie, 1897, 6. ser. VI: 106-108.
CRIBB, C.H. Note on (1) samples of coffee containing added starch; (2) a sample of artificial coffee berries. Analyst, 1902, XXVII: 114-116.
CROMBIE, S. Examination of ground coffee as found in shops. Physician and Surgeon, _Ann Arbor_, 1882, IV: 401.
DOOLITTLE, R.E. Coffee sophistications. Tea and Coffee Trade Journal, 1912, XXIII: Supplement to no. 6, 62-65.
DRAPER, J.C. Coffee and its adulterations. New York Academy of Medicine. Bulletin, 1869, III: 210-218.
DUBRISAY. Falsifications des cafes, procedes employes a cet effet; moyens de reconnaitre et de reprimer la fraude. Recueil des travaux du Comite consultatif d'Hygiene publique de France, 1888, XVIII: 19-33.
DUCROS, H.A. De quelques falsifications du cafe Moka. Institute egypt. Bulletin, 1901, 4. ser. pp. 293-306.
EDSON, C. Report on colored imitation Java coffee. Sanitary Engineer, 1883-4, IX: 614.
ESTUDIO del cafeto. Anales del Instituto medico nacional, 1897, III: 139-144.
FALSIFICATION du cafe. Annales d'Hygiene, 1864, 2. ser. XXII: 437-443.
FRICKE, E. Neuere Kaffeeverfaelschung. Zeitschrift fuer Medizinalbeamte, 1889, II: 178.
GIRARDIN, J. Rapports sur un cafe avarie par l'eau de mer et sur poudre destinee a remplacer le cafe. Annales d'Hygiene, 1834, XI: 87-103.
GRIEBEL, C. and BERGMANN, E. Ueber eine neue Kaffeeverfaelschung. Zeitschrift fuer Untersuchung der Nahrungs- und Genussmittel, 1911, XXI: 481-484.
HARNACK, E. Ueber die besonderen Eigenarten des Kaffeegetraenkes und das Thurmsche Verfahren zur Kaffeereinigung und verbesserung. Muenchener medizinische Wochenschrift, 1911, LVIII: 1868-1872.
HARRIS, WILLIAM B. Green and roast coffees, the adulteration and misbranding thereof. American Grocer, 1913, Nov. 19, pp. 19-20.
HESSE, P. Ueber eine Kaffeefarbe. Zeitschrift fuer Untersuchung der Nahrungs- und Genussmittel, 1911 XXI: 220.
JAMMES, L. Le cafe torrefie, en grains, factice. Revue d'Hygiene, 1890, XII: 1044-1050.
MOCHA coffee. Scientific American, 1903, LXXXIX: 81.
MUNITA, V. Apuntes acerca de las adulteraciones del cafe y medios para reconocerlas. La Gaceta de Sanidad militar, 1883, IX: 286, 394.
NOTTBOHM, F.E. and KOCH, E. Arsenhaltige Kaffeeglasierungsmittel. Zeitschrift fuer Untersuchung der Nahrungs- und Genussmittel, 1911, XXI: 288-290.
OTTOLENGHI, D. Sopra una frequente sofistcazione del caffe in polyere. Atti della reale Accademia dei Fisiocritici di Siena, 1903, 4. ser. XV: 381-389.
PARECER do commissao encarregada pela Sociedade pharmaceutica lusitana de investigar se uma determinada especie de cafe e prejudicial a saude 185. _Also_, Correio medica de Lisboa, 1874, III: 136, 147.
RAUMER, E. VON. Beobachtungen ueber Kaffeeglasuren seit dem Inkrafttreten der Kaffeesteuer. Zeitschrift fuer Untersuchung der Nahrungs-und Genussmittel, 1911, XXI: 102-109.
REISS, F. Ueber eine mechanische Verfaelschung der Kaffeesahne. Zeitschrift fuer Untersuchung der Nahrungs- und Genussmittel, 1906, XI: 391-393.
SOCCIANTI, L. Caffe adulteraro con sostanze nocive. Rivista d'Igiene e Sanita pubblica, 1895, VI: 497-499.
SORMANI. Di un nuova falsificazione del caffe. Giornale della reale Societa italiana d'Igiene, 1882, IV: 401.
SPENCER, G.L. and EWELL, E.E. Tea, coffee, and cocoa preparations. U.S. Dept. of Agriculture. Division of Chemistry. Bulletin, XIII, pt. 7.
VARIOUS "coffees." Lancet, 1915, II: 1006.
VOGEL VON FERHEIM, A. Zur Frage der Zulaessigkeit der Verwendung der sagenannten tauben oder Strohfeigen bei der Feigen Kaffeefabrikation. Oesterreichische Sanitaetswesen, 1903, XV: 101-102.
WIECHMANN, F. Coffee and its adulterations. School of Mines Quarterly, 1897-8, I: 8-15.
BOARD OF HEALTH REGULATIONS
SCHNEIDER. Der Kaffee, als Gegenstand der medicinischen Polizei. Zeitschrift fuer die Staatsarzneikunde, 1829, IV: 303-327.
SCHUeTZE. Kaffee, Thee und Chocolade, als Nahrungsmittel und in sanitaets-polizeilicher Hinsicht. Viertel jahrsschrift fuer gerichtliche Medizin und oeffentliches Sanitaetswesen, 1860, XVII: 168-228.
WEITENWEBER, W.R. Medicinisch-poliseiliche Bemerkungen ueber den Caffee. Medicinische Jahrbuecher des kaiserl. koenigl. oesterreichischen Staates, 1848, LXVI: 42, 151.
BOTANICAL DESCRIPTION
COFFEA _stenophylla_. Royal Botanic Gardens, _Kew_, Bull. of Misc. Information, 1898:27.
COOK, ORATOR FULLER. Dimorphic branches in tropical crop plants: cotton, coffee, cacao, the Central American rubber tree, and the banana. _Washington_, 1911. 64 pp. (U.S. Plant Industry Bureau. Bulletin, 198.)
DAFERT, FRANZ W. Mittheilung aus dem Landwirthschaftsinstitut des Staates Sao Paulo, Brasilien. Der Nahrstoff des Kaffeebaumes. Landw. Jahrb. 1894, XXIII:27-45.
DOUGLAS, JAMES. Lilium sarniense: or, a description of the Guernsay-lilly. To which is added the botanical dissection of the coffee berry. _London_, 1725. 59 pp.
LAROQUE, JEAN. Voyage de l'arabie heureuse, par l'Ocean Oriental, & le detroit de la Mer Rouge. Fait par les Francois dans les annees 1708, 1709 and 1710. Avec la relation d'un voyage fait du port de Moka a la cour du roy d'Yemen dans la 2. Expedition des annees 1711, 1712 and 1713. Un memoire concernant l'arbre et le fruit du cafe. _Paris_, 1716. 403 pp. Also in English, _London_, 1726.
LA ROQUE. Gruendliche und sichere Nachricht vom Cafee- und Cafee-Baum. _Leipzig_, 1717.
LIBERIAN coffee. Royal Botanic Gardens, _Kew_, Bull. of Misc. Information, 1895:296-299.
MCCLELLAND, T.B. The botany of coffee. Tea and Coffee Trade Journal, 1912, XXII:28-35.
MARIANA, J. Les cafeiers; structure anatomique de la feuille. _Paris_, 1908.
NATURAL caffein-free coffee. Tea and Coffee Trade Journal, 1912, XXIII:230-233.
NATURAL history of coffee, thee, chocolate, tobacco with a tract of elder and juniper berries. _London_, 1682.
A NEW hybrid Ceylon coffee. Tea and Coffee Trade Journal, 1916, XXX; 232-233.
SLOANE, Sir HANS. On the Bird the Cuntur of Peru and on the Coffee Shrub. _London_, 1694.
WILDEMAN, E. DE. Notes sur quelques especes du genre Coffea L. Cong, internat. d. botanique. Actes, 1900, I:221-238.
CHEMISTRY
ANALYSIS, GENERAL
ALLEN, A.H. Commercial organic analysis. _London_, 1892, (v. 3 pt. 2 contains a chapter on vegetable alkaloids, including coffee.)
ANDALORI, ANDRE. Il cafe descritto ed esaminato. _Messine_, 1702.
BOUSSINGAULT, J.B.J.D. Sur les matieres sucrees contenues dans le fruit du cafeier. Ann. Inst. Nat. Agron., 1878-79, IV: 1-4.
CAFFE DI GIRASOLE: analisi chemiche, consigli agronomici, etc. _Padova_, 1881.
COFFEE and chicory. Science readers and diagrams. Ser. 6, no. 3.
GALEANO, JOSEPH. Il caffe, con piu diligenza esaminato. _Palerme_, 1674.
GRIEBEL, C. Ueber den Kaffeegerbstoff. _Muenchen_, 1903.
KOeNIG, J. Chemie der menschlichen Nahrungs- und Genussmittel. 4th ed. _Berlin_, 1904. See v. 2, index for Kaffee, Koffein.
LOCKE, EDWIN A. Food values. _New York_, 1911. Coffee analysed p. 54.
LYTHGOE, HERMANN CHARLES. Report on tea and coffee. _Washington_, 1905.
MARCHAND, N.L. Recherches organographiques et organogeniques sur le Coffea arabica L. _Paris_, 1864.
SESTINI, J. Il caffe; lettura fatta nell' institutio tecnico di Fochi. _Firenze_, 1868.
STANDARDS of purity for food products. Tea, coffee and cocoa products. U.S. Dept. of Agriculture. Office of the Secretary. Circ. 19, p. 16.
THORPE, EDWARD. Dictionary of applied chemistry. _London and New York_, 1912. See pp. 97-103.
WANKLYN, JAMES ALFRED. Tea, coffee, and cocoa: a practical treatise on the analysis of tea, coffee, cocoa, chocolate, mate (Paraguay tea). _London_, 1874. 59 pp.
WARNIER, W.L.A. Bijerage tot de kennis der koffie, mededeeling uit het laboratorium van het Kolonial museum te Haarlem. _Amsterdam_, 1899. 23 pp.
WEYRICH, R. Ein Beitrag zur Chemie des Thees und Kaffees. _Dorpat_, 1872.
WILEY, H.W. Coffee and tea. In his, 1001 Tests of food, beverages and toilet accessories, pp. 10-18.
WINTON, ANDREW L. The microscopy of coffee. In his, Microscopy of vegetable foods, _New York_, 1916. 2 ed. pp. 427-438. Reprinted, Tea and Coffee Trade Journal, XXI: 22-28.
_Periodicals_
ALLEN, A.H. Note on the examination of coffee. Analyst, 1880, V: 1-4.
BAU, A. The determination of oxalic acid in tea, coffee, marmalade, vegetables and bread. Z. Nahr. Genussm, 1920, 40: 50-66.
BERTRAND, GABRIEL. Sur la composition chimique du cafe de la Grande Comore. Comptes rendus de l'Academie des Sciences, 1901, CXXXII: 162-164.
BINZ, C. Beitraege zur Kenntniss der Kaffeebestandtheile. Archiv fuer experimentelle Pathologie und Pharmakologie, 1878, IX: 31-51.
BOeTSCH, K. Zur Kenntniss der Saligeninderivate. Monatshefte fuer Chemie (Sitzungs berichte der Kaiserlichen Akademie der Wissenschaften) 1880, I: 621-623.
CANADA (DOMINION). INLAND REVENUE DEPARTMENT LABORATORY. Coffee: results of analysis. _Ottawa_, 1888. Bulletin, 3. 8 pp.; 1891, Bulletin, 29. 19 pp.; 1892, Bulletin 31. 13 pp.
---- Ground coffee: results of analysis. _Ottawa_, 1904, Bulletin, 100. 7 pp.; 1909, Bulletin, 172. 37 pp.; 1910, Bulletin, 216. 22 pp.
CAZENEUVE, P. and HADDON. Sur l'acide cafetannique. Comptes rendus de l'Academie des Sciences, 1897, CXXIV: 1458-1460.
CHARAUX, CHARLES. Sur l'acide chlorogenique. Frequence et recherche de cet acide dans les vegetaux. Extraction de l'acide cafeique et rendement en l'acide cafeique de quelques plantes. Journal de Pharmacie et de Chemie, 1900, 7. ser, II: 292-298.
THE CHEMISTRY of a cup of coffee. Lancet, 1913, II, no. 2: 1563-1565. Reviewed in, Journal of Economics, 1914, VI: 466-467; Literary Digest, 1914, XLVIII: 376-377.
DOOLITTLE, R.E. and WRIGHT, B.B. Some effects of storage on coffee. American Journal of Pharmacy, 1915, LXXXVII: 524-526.
EHRLICH, J. Coffee in the laboratory. Tea and Coffee Trade Journal, 1916, XXX: 569-570.
ERNI, H. The chemico-physiological relations of tea, coffee and alcohol. Nashville Monthly Record of Medical and Physical Science, 1858-9, I: 641-656.
FRANKEL, E.M. Coffee by-products. Tea and Coffee Trade Journal, 1917, XXXIII: 43-44.
---- Coffee identification. The Tea and Coffee Trade Journal, 1916, XXXI: 158 159.
FRANKEL, F. HULTON. Calories in a cup of coffee. Tea and Coffee Trade Journal, 1916, XXXI: 446-447.
GEISER, M. Welche Bestandteile des Kaffees sind die Traeger der erregenden Wirkung? Archiv fuer experimentelle Pathologie und Pharmakologie, 1905, LIII: 112-136.
GORTER, K. Beitraege zur Kenntniss des Kaffees. Annalen der Chemie, 1907, CCCLVIII: 327-348; 1908, CCCLIX: 217-244; 1910, CCCLXXII: 237-246. Also, East Indies, Dutch. Dept. van Landbouw. Bulletins, 14, 33.
GRAF, L. Ueber Bestandtheile der Kaffeesauen. Zeitschrift fuer angewandte Chemie, 1901, pp. 1077-1082.
---- Ueber den Zusammenhang von Coffeingehalt und Qualitaet bei chinesischem Thee. Forschungs-Berichte ueber Lebensmittel, 1897, IV: 88.
GUIGUES, P. Note sur l'origine du cafe. Bulletin des Sciences pharmacologiques, 1903, VII: 350-357.
HANAUSEK, T.F. Bemerkung zu dem Aufsatz von F. Netolitzky: Ueber das Vorkommen von Krystallsandzellen im Kaffee. Zeitschrift fuer Untersuchung der Nahrungs- und Genussmittel, 1911, XXI: 295.
---- Die Entwickelungsgeschichte der Frucht und des Samens von Coffea arabica L. Zietschrift fuer Nahrungsmittel Untersuchung und Hygiene, 1890, IV: 237-257.
HARRIS, WILLIAM B. Scientific study of coffee. Tea and Coffee Trade Journal, 1915, XXIX: 557-558.
HEHNER, O. An analysis of coffee leaves. Analyst, 1879, IV: 84.
HOWARD, C.D. Report on tea and coffee. U.S. Chemistry Bureau. Bulletin, 1907, CV: 41-45.
HUSSON, C. Etude sur le cafe, le the, et les chicorees. Annales de Chimie et de Physique, 1879, 5. ser. XVI: 419-427.
JAFFA, M.E. Report on tea and coffee, 1910, with list of references. U.S. Chemistry Bureau. Bulletin, 1911, CXXXVII: 105-108.
LANCET special analytical sanitary commission on the composition and value of coffee extracts, The Lancet, 1894, II: 43-45.
LEPPER, H.A. Report on coffee. Journal of the Association of Official Agricultural chemists, 1920, 4: 211-216.
LEVESIE, O. Beitraege zur Chemie des Kaffees. Archiv der Pharmacie, 1876, 3 ser. VIII: 294-298.
LIEBIG, J. von. Chemistry of a cup of coffee. Every Saturday, I: 135.
LOOMIS, H.M. Report on tea and coffee. Journal of the Association of Official Agricultural Chemists, 1920, 3: 498-503.
MASON, G. and SAVINI E. Experiments with coffee. Staz. sper, agrar. ital., 1918, 51: 413-4.
MAZZA, C. Sull' esame batteriologico della polvere che si trova negli spacci di caffe, con speciale riguardo al bacillo della tubercolosi. Rivista d'Igiene e Sanita pubblica, 1897, VIII: 8-20.
PALADINO, PIETRO. Sopra un nuovo alcaloide contenuto nel caffe. Gazette Chimica Italiana, XXV: 104-110. Summarized in, Beilstein's Organische Chemie, 1897, III: 888.
PARET, S.A. Quelques resultats obtenus par l'emploi du valerianate de cafeine (these). _Paris_, 1874.
PAYEN, EDOUARD. Memoire sur le cafe. Comptes vendus de l'Academie des Sciences, 1846, XXII: 724-732; XXIII: 8-15, 144-251.
PRATT, DAVID S. The microscopy of tea and coffee. Tea and Coffee Trade Journal, 1915, XXIX: 419-421.
PRESCOTT, A. Chemistry of tea and coffee. Popular Science Monthly, XX: 359.
ROBIQUET, VON, and BOUTRON. Ueber den Kaffee. Annalen der Chemie, 1837, XXIII: 93-95.
ROBISON, FLOYD W. What do we know about coffee? Tea and Coffee Trade Journal, 1916, XXXI: 556-562.
SAYRE, L.E. A pharmacologist on coffee. Tea and Coffee Trade Journal, 1917, XXXII: 521-527.
---- Coffee, its standardization and application to pharmacy. Merck's Report, 1907, XVI: 61-63.
SOME new facts about coffee. The Tea and Coffee Trade Journal, 1918, XXXV: 436-437.
STREET, JOHN PHILLIPS. About hygienic coffees. Tea and Coffee Trade Journal, 1916, XXXI: 52-54.
---- Hygienic coffee analyses. Tea and Coffee Trade Journal, 1917, XXXIII: 42-43.
---- Recent coffee analyses. Modern Hospital, 1916: 330-332. Reprinted in Tea and Coffee Trade Journal. XXX: 570-572.
TATLOCK, R.R. and THOMSON, R.T. The analysis and composition of coffee, chicory, and coffee and chicory "essences." Journal of the Society of Chemical Industries, 1910, XXIX: 138-140.
TRIGG, CHARLES W. Caffetannic acid a bugaboo. Tea and Coffee Trade Journal, 1917, XXXIII: 437-439.
---- Coffee oil and fats. The Tea and Coffee Trade Journal, 1918, XXXV: 230-231.
---- Coffee carbohydrates. The Tea and Coffee Trade Journal, 1919, XXXVI: 246-247.
TUSINI, F. Sul riconoscimento delle varie specie di grani di caffe, mediante la misurazione delle cellule del reticolo albuminoideo e dello spermoderma. Archivio di Farmacologia sperimentale e Science affini, 1903, II: 215-217.
VAUTIER, E. The wastes of coffee. Mitt. Lebensm. Hyg., 1921, 12: 35-37.
VAN DER WOLK, P.C. New researches into some statistics of Coffea. Zeitschrift fuer induktive Abstammungs- und Vererbungslehre, 1914, XI: 355-359.
VLAANDEREN, C.L. and MULDER, G.J. Saeuren des Kaffee's. Jahresbericht der Chemie, 1858: 261-264.
WARNIER, W.L.A. Contributions a la connaissance du cafe. Recueil de Travaux chimiques du Pays-Bas de la Belgique, 1899, 2. ser. III: 351-357.
WILLCOX, O.W. Coffee aroma secret out. Tea and Coffee Trade Journal, 1913, XXV: 343-344.
---- Tannin in coffee. Tea and Coffee Trade Journal, 1913, XXV: 485.
WILLCOX, O.W. and RENTSCHLER, M.J. Scientific analysis of coffee. Tea and Coffee Trade Journal. 1910. XIX: 440-443; 1911, XX: 30-34, 109-111, 194-195, 355-356.
WOODMAN, A.G. Report on tea, coffee, and cocoa products, 1909. U.S. Chemistry Bureau. Bulletin, 1910, CXXXII: 134-136.
CAFFEIN
CLAUTRIAU, G. Nature et signification des alcaloides vegetaux. _Paris_, 190?: 113.
DRAGENDORFF, GEORG. Caffein und Theobromin. In his, Die gerichtlich-chemische Ermittelung von Giften, pp. 202-206.
FENDLER, G. and STUeBER, W. Coffeinbestimmungen im Kaffee. Zeitschrift fuer Untersuchung der Nahrungs- und Genussmittel, 1914, XXVIII: 9-20.
FISCHER, EMIL. Ueber das Caffein. Berichte der deutschen chemischen Gesellschaft, 1882, XV, no. 5: 29-87.
FRANKEL, E.M. Caffeine and theine. Tea and Coffee Trade Journal, 1916, XXXI: 260.
FRENCH, J.M. Caffein, its sources and uses. Merck's Archives, 1907, IX: 208.
JOBST, CARL. Thein identisch mit Caffein. Annalen der Chemie, 1838, XXV: 63-66.
LANGLOIS, P. Kola et cafeine. La Science Illustree, July, 1890.
LENDRICH, K. and NOTTBOHM, E. Verfahren zur Bestimmung des Coffeins im Kaffee. Zeitschrift fuer Untersuchung der Nahrungs- und Genussmittel, 1909, XVI: 241-265.
PAUL, B.H. and COWNLEY, A.J. The amount of caffeine in various kinds of coffee. Pharmaceutical Journal, 1887, 3 ser. XVII: 565.
PFAFF, C.H. Ueber die Darstellung des Coffeins, ueber dessen charakteristische Eigenschaften und dessen Mischung, ueber zwei Saeuren im Kaffee, so wie ueber das sogenannte Kaffee-Gruen. Neues Jahrbuech der Chemie und Physik, 1831, I: 487-503; II: 31-45.
POLSTORFF, KARL. Ueber das Vorkommen von Betainen und von Cholin in Kaffein und Theobromin enthaltenden Drogen. Chemisches Zentralblatt, 1909, 5 ser. XIII: 2014-2015.
STEHLE, R.L. Caffeine, the alkaloid. Tea and Coffee Trade Journal, 1917, XXXII: 46-47.
SULLIVAN, A.L. Determination of caffein in coffee, a comparison of the Hilger and Fricke method with a modification of the Gomberg method. Science, 1909, XXX: 255.
WILLCOX, O.W. Coffee and caffein. Tea and Coffee Trade Journal, 1913, XXIV: 460-461.
CAFFEIN-FREE COFFEE
RABENHORST, W. and VARGES, J. Koffeinfreier Kaffee; enthalt der kaffeinfreie Kaffee fremde chemische Bestandteile, insbesondere Ammoniak, Benzol, Salzsaeure, Schwefelsaeure? Medizinische Klinik, 1908, IV: 1612.
SALANT, WILLIAM, and RIEGER, J.B. Elimination of caffein: an experimental study of herbivora and carnivora. U.S. Dept. of Agriculture. Chemistry Bureau. Bulletin, CLVII.
TRIGG, CHARLES W. About caffein-free coffee. Tea and Coffee Trade Journal, 1918, XXXIV: 233.
WILLCOX, O.W. "Caffein-free" coffee. Tea and Coffee Trade Journal, 1911, XX: 116.
CAFFEOL
BERNHEIMER, OSCAR. Zur Kenntniss der Roestproducte des Caffees. Monatshefte fuer Chemie (Sitzungs-berichte der Kaiserlichen Akademie der Wissenschaften) 1880, I: 456-457.
BERTRAND, G. and WEISWEILLER, G. Sur la composition de l'essence de cafe; presence de la pyridine. Comptes rendus de l'Academie des Sciences, 1913, CLVII: 212-213. _Also_, Bulletin des Sciences pharmacologiques, 1905, XII: 152.
ERDMANN, ERNST. Ueber das Kaffeoel und die Physiologische Wirkung des darin enthaltenen Furfuralkohols. Archiv fuer experimentelle Pathologie und Pharmakologie, 1902, XLVIII: 233-261. _Also_, Berichte der deutschen chemischen Gesellschaft, 1902, XXXV: 1846.
---- Beitrag zur kenntniss der kaffeeoeles und des darin enthaltenen furfuralkohols. _Halle_, 1902: 46.
GRAFE, V. Untersuchung ueber die Herkunft des Kaffeoels. Anzeiger der Kaiserlichen Akademie der Wissenschaften, 1912, XLIX: 267-268.
JAEKLE, H. Studien ueber die Produkte der Kaffeeroestung ein Beitraege zur Kenntniss des sogenannte Kaffeearomas (Caffeol.) Zeitschrift fuer Untersuchung der Nahrungs- und Genussmittel, 1898, 457-472.
ORLOWSKI, A. Kilka slor o kawie palonej. (Extract of Coffee). Gazeta Lekarska, _Warsaw_, 1870, IX: 385-387.
THE CAFFEOL in roasted coffee. Tea and Coffee Trade Journal, 1913, XXIV: 241.
TRIGG, CHARLES W. The aroma of coffee. Tea and Coffee Trade Journal, 1918, XXXV: 37-39.
GREEN COFFEE
BITTO, BELA VON. Ueber die chemische Zusammensetzung der inneren Fruchtschale der Kaffeefrucht. Jour. Landw. III: 93-95.
HERFELDT, E. and STUTZER, A. Untersuchungen ueber den Gehalt der Kaffeebohnen an Fett, Zucker und Kaffeegerbsaeure. Zeitschrift fuer angewandte Chemie, 1895, 469-471.
MEYER, H. and ECKERT, A. Ueber das fette Ol und das Wachs der Kaffeebohnen. Summarized in, Anzeiger der Kaiserlichen Akademie der Wissenschaften, 1910, XLVII: 320.
ROCHLEDER, F. Notiz ueber die Kaffeebohnen. Annalen der Chemie, 1844, L: 244-284; 1846, LIX: 300-310; 1852, LXXXII: 194.
TRIGG, CHARLES W. Aging green coffee. Tea and Coffee Trade Journal, 1920, XXXIX: 440.
ZWENGER, C. and SIEBERT, S. Ueber das Vorkommen der Chinasaeure in den Kaffeebohnen. Annalen der Chemie, 1861, 1 sup. pp. 77-85.
ROASTED COFFEE
BURMANNN, J. Recherches chimiques et physiologiques sur les principes nocifs du cafe torrefie. Bulletin general de Therapeutique, 1913, CLXVI: 379-400.
EHRLICH, J. In a cup of coffee. A consideration of the constituents of the roasted bean and of the sugar, milk or cream that goes with it. Tea and Coffee Trade Journal, 1916, XXX: 547-549.
GOBLET, L. Analyses comparees d'un cafe torrefie par des procedes differents. Association Belge des Chimistes. Bulletin, 1899, XIII: 172-173.
GOULD, R.A. The gases evolved from roasted coffee, their composition and origin. Eighth International Congress of Applied Chemistry. Report, 1912, XXVI: 389.
LENDRICH, K. and NOTTBOHM, E. Ueber den Coffeingehalt des Kaffees und den Coffeinverlust beim Roesten des Kaffees. Zeitschrift fuer Untersuchung der Nahrungs- und Genussmittel, 1909, XVIII: 299-308.
LYTHGOE, H. Chemical analyses of a few varieties of roasted coffee. Technology Quarterly, 1905, XVII: 236-239.
MONARI, A. and SCOCCIANTI, L. La pyridine dans les produits de la torrefaction du cafe. Congres international d'Hygiene et de Demographie. Comptes rendus, 1894, VIII: pt. 4, 211. _Also_, Archives italiennes de Biologie, 1895, XXIII: 68-70; Chemisches Zentralblatt, 1895, I: 750.
TRIGG, CHARLES W. Coffee roasting. Tea and Coffee Trade Journal, 1919, XXXVII: 170-172.
---- Gases from roasted coffee. Tea and Coffee Trade Journal, 1920, XXXIX: 318.
CHICORY
BACKER, P. La culture du witloof. _Thielt_, 1912: 22.
---- De teelt van witloof. _Thielt_, 1911: 23.
BORUTTAU, H. Die physiologische Wirkung des Absudes der gebrannten Zichorie. Medizinische Klinik, 1907, III: 644-647.
FRIES, M. Praktische Anleitung zum Kaffee Cichorienbau. _Stuttgart_, 1886.
KAINS, M.G. Chicory growing. _Washington_, 1900: 12.
---- Chicory growing as an addition to the resources of the American farmer. _Washington_, 1898: 52.
SCHMIEDEBERG, OSWALD. Historische und experimentelle Untersuchungen ueber die Zichorie und den Zichorienkaffee in diaetetischer und gesundheitlicher Beziehung. Archiv fuer Hygiene, 1912, LXXVI: 210-244.
WEISMANN, R. Ueber den schaedlichen Einfluss von Zichorienaufguss. Aerztliche Rundschau, 1908, XVIII: 183.
ZELLNER, H. Zichorie. Centralblatt fuer allgemeine Gesundheitspflege, 1908, XXVII: 32-39.
CHICORY IN COFFEE
CAUVET. Sur l'examen et l'analyse des echantillons de cafe-chicoree et de cafe moulu saisis chez divers marchands de Constantine. Annales d'Hygiene, 1873, XI: 302-317.
CHEVALLIER, A. Notice historique et chronologique sur les substances qui ont ete proposees comme succedanees du cafe et sur le cafe-chicoree en particulier. Moniteur d'Hopitaux, 1853, I: 1129, 1161, 1171, 1185, 1193, 1217.
CLOUeET, J. Du cafe-chicoree; empoisonnement de quatre personnes par l'usage de cette denree. Mouvement medicale, 1875, XIII: 505.
FORSEY, C.B. The new coffee and chicory regulations. Analyst, 1882, VII: 159.
GUILLOT, CAMILLE. La chicoree et divers produits de substitution du cafe. _Lons-le-Saunier_, 1911. 352 pp.
Lawall, C.H. and FORMAN L. The detection of chicory in decoctions of chicory and coffee. Journal of the American Pharmaceutical Association, 1914, 111: 1669.
LEEBODY, J.R. Estimation of chicory in coffee. Chemical News, 1874, XXX: 243.
MORIN. Quelques reflexions sur un des moyens employes pour determiner la presence du cafe chicoree dans le cafe normal. _Rouen_, 1863. 5 pp. (Extrait des Memoires de l'Academie de Caen.)
ON the adulteration of chicory and coffee. Lancet, 1861, 11: 18.
COFFEE HOUSES
BREWSTER, H. POMEROY. The coffee houses and tea gardens of old London. _Rochester_, 1888.
CAFES de Paris par un flaneur patente. 1849.
COFFEE public house, The. How to establish and manage it. _London_, 1878. 34 pp.
COFFEE stalls and taverns: hints on coffee stall management. _London_, 1886. 40 pp.
COLMAN, GEORGE, and THORNTON, B. Survey of the town.... Garraway's, Batson's St. Paul's, and the Chapter coffee houses. In their, the Connoisseur. _Oxford._ 1757, I:1-10.
DAFERT, F.W. Erfahrungen ueber rationellen Kaffeebau. _Berlin_, 1896. 36 pp. 2nd ed., 1899. 60 pp.
DELVAU. Histoire anecdotique des cafes et cabarets de Paris. 1861.
HAWES, C.W. Handbook to coffee taverns. _Uxbridge_, 1888. 17 pp.
MACAULAY, T.B. (Coffee houses in the 17th and 18th centuries.) In his, History of England. I: 334-336.
MICHEL, FRANCISQUE, et FOURNIER, EDOUARD. Histoire des hotelleries, cabarets et cafes. 1854.
REID, THOMAS WILSON, ed. Traits and stories of Ye Olde Cheshire Cheese. _London_, 1886. 133 pp.
ROBINSON, EDWARD FORBES. Early history of coffee houses in England. _London_, 1893. 240 pp.
SHELLEY, CHARLES HENRY. Inns and taverns of old London. _Boston_, 1909. 366 pp.
---- Old Paris. _Boston_, 1912.
TIMBS, J. Clubs and club life in London, with anecdotes of its famous coffee houses, hostelries and taverns. _London_, 1866. 2v. 2nd ed., 1872. 1v. 544 pp.
_Periodicals_
ANDREWS, A. Coffee houses and their clubs in the 18th century. Colburn's New Monthly Magazine, CVI: 107.
BETHEL CHRISTIAN MISSION, Providence. Annual report ... constitution, bylaws, etc.
BUSS, GEORGE. Kaffee und Kaffeehaeuser. Westerman's Monatshefte, Sept. 1908: 805-821.
COFFEE house movement. Chambers' Journal, LVI: 143.
COFFEE house news. London Magazine, XX: 563.
COFFEE houses of old London. The Tea and Coffee Trade Journal, 1918, XXXV: 116-125.
COFFEE Houses of old New York. The Tea and Coffee Trade Journal, 1920, XXXVIII: 160-174.
COFFEE Houses of old Philadelphia. The Tea and Coffee Trade Journal, 1920, XXXVIII: 308-312.
COFFEE houses of the Restoration. Tait, n. s. XXII: 104; Ecclesiastical Magazine, XXIV: 500.
COFFEE palaces. All-the-Year, LII: 520.
EARLY Parisian coffee houses. The Tea and Coffee Trade Journal, 1918, XXXV: 526-534.
FOX, S. Coffee club movement in California. Arena, XXXII:519.
GRAHAM, R. Coffee houses as a counter action to the saloon. Charities Review, I: 215.
HALL, E.H. Coffee taverns. Leisure Hour, XXVIII: 301.
HILL, E. Coffee and coffee houses. Gentleman's Magazine, n. s. LXXI: 47.
HOLLAND and the cafe Krasnapolsky at Amsterdam. Idler, 1899, XVI: 31-39.
HOPE, LADY. Coffee rooms for the people. Good Words, XXI: 749, 844.
HOWERTH, I.W. Coffee house as a rival of the saloon. American Magazine of Civics, VI: 589.
HUMPHREYS, J. Coffee houses. St. James Magazine, XLIII: 598.
JARVIS, A.W. Old London coffee houses. English Illustrated Magazine, 1900, XXIII: 107-114.
PAGE, H.A. Coffee palaces. Good Words, XVIII: 678.
RODENBERG, J. Die kaffeehaeuser und clubs von London. Unsere Zeitung, 1866, II: 177-265.
SCHMITT, E. Volkskuechen und speiseanstalten fuer arbeiter; Volkskaffeehaeuser. Handbook der Architek, 4 theil, IV: 116.
SIKES, W. English coffee palaces. Lippincott's Magazine, XXIV: 728.
SOME old London coffee houses. Cornhill Magazine, LVI: 527.
STEVENS, J.A. Coffee houses of old New York. Harper's Magazine, LXIV: 481.
SWEETSER, ARTHUR LAWRENCE. The coffee house plan. Gunton's Magazine, 1901, XXI: 239-245.
THOMAS, C. EDGAR. Some London coffee houses. Home Counties Magazine, 1911, XIII: 1-9, 91-100.
WAGNER, H. Shankstaetten und speisewirtschaften; Kaffeehaeuser und restaurants. Handbook der Architek, 4 theil, IV: 116 pp.
CULTURE AND PREPARATION
GENERAL
AMERICAN COFFEE GROWERS' ASSOCIATION. Coffee growing by proxy. _New York_, 1895. 30 pp.
ARNOLD, EDWIN LESTER LINDEN. Coffee: its cultivation and profit. _London_, 1886. 270 pp.
BOERY, PASCAL. Les plantes oleagineuses et leurs produits; cacao, cafe.... _Paris_, 1888.
BOURGOIN D'ORLI, P.H.F. Guide pratique de la culture du cafeier et du cacaoyer suivi de la fabrication du chocolat. _Paris_, 1876.
BROUGIER, A. Der Kaffee, dessen Kultur und Handel. 1897.
BROWN, ALEXANDER. The coffee planter's manual, with which is added a variety of information useful to planters, including the manuring of coffee estates. _Colombo_, 1880. 246 pp.
BROWNE, D.J. On the cultivation of coffee. _Washington_, 1859. 12 pp.
BURLAMAQUI, FREDERICO LEOPOLDO CESAR. Monographia do cafeeiro e do cafe. _Rio de Janeiro_, 1860. 62 pp.
CAMOUILLY. La plantation du cafe, en Nouvelle Caledonia. _Paris_, 1899.
CIVINNI, G.D. Delle storiae naturae del caffe. _Firenze_, 1731.
COOK, ORATOR FULLER. Shade in coffee culture. _Washington_, 1901. 79 pp.
CUEVAS, HILARIO. Estudio practico sobre el cultivo del cafe. _Mexico_, 1895. 50 pp.
CUNHO, AGOSTINO RODRIGUEZ. De l'art de la culture du cafe et de sa propagation. _Rio de Janeiro_, 1844.
D'ORLI, P.H.F. BOURGOIN. Culture du cafe, etc. _Paris_, 1874.
FAUCHERE, A. Culture pratique du cafeier et preparation du cafe. _Paris_, 1908. 198 pp.
FERGUSON, JOHN. The coffee planter's manual for both the Arabian and Liberian species. _Colombo_, 1898. 312 pp.
FUCHS, M. Die geographische Verbreitung des Kaffeebaeume. _Leipzig_, 1886. 72 pp.
GARVENS, WILHELM. Kaffee: Kultur, Handel und Bereitung im Produktionslande. 2 ed. _Hannover_, 1913. 45 pp.
GREAT BRITAIN. Parliament, House of Commons. First report from the Select committee on sugar and coffee planting, _London_, 1848: 8v.
---- Supplement to the report. _London_, 1848. 198 pp.
HANSON, R. Culture and commerce of coffee. _London_, 1877.
HERRERA, RAFAEL. Estudio sobre la produccion del cafe. _Mexico_, 1893. 141 pp.
HUNTINGTON, L.M. Origin of oily coffee beans. The Tea and Coffee Trade Journal, 1917, XXXIII: 228.
INTERNATIONAL BUREAU OF THE AMERICAN REPUBLICS, _Washington, D.C._ Coffee in America. Methods of production and facilities for successful cultivation in Mexico, the Central American states, Brazil and other South American countries, and the West Indies. 1893. 36 pp.
JACOTOT, A. La culture du cafe, son avenir dans les colonies francaises. _Paris_, 1910. 191 pp.
JIMENEZ NUNEZ, ENRIQUE. Medios practios para evitar que las mieles de cafe infecten las aguas de los rios. _Guadalupe_, 1902.
JOTAPEN, JOSE. Cultivation and preparation of coffee for the market. _Aberdeen_, 1915. 102 pp.
JUMELLE, HENRI. Plantes a sucre, cafe, cacao, the, mate. In his, Les cultures coloniales. _Paris_, 1913. v. 3.
KRAMERS, J.G. Verslag omtrent de proeftuinen en andere mededeelingen over koffie. _Batavia_, 1899-1904. 4v.
LAERNE, C.F. VAN DELDEN. Brazil and Java. Report on coffee culture in America, Asia and Africa, to H.E. the minister of the colonies. _London_, 1885. 637 pp. Also in Dutch and French.
LASCELLES, ARTHUR ROWLEY WILLIAM. A treatise on the nature and cultivation of coffee; with some remarks on the management and purchase of coffee estates. _London_, 1865. 71 pp.
LE COMTE, C.E.A. Culture et production du cafe dans les colonies. _Paris_, 1865.
LECOMTE, HENRI. Le cafe: culture, manipulation, production. _Paris_, 1899. 342 pp.
LIEVANO, INDALECIO. Instruccion popular sobre meteorolojia agricola, i especialmente sobre el anil i el cafe. _Bogota_, 1868. 18 pp.
MCCLELLAND, T.B. Effect of different methods of transplanting coffee. _Washington_, 1917. 11 pp.
---- Some profitable and unprofitable coffee lands. _Washington_, 1917. 13 pp.
MCCULLOCH, R. WILLIAM. Coffee-growing and its preparation for market. _Brisbane, Australia_, 1893.
MADRIZ, F.J. Cultivo del cafe seu manual theoricopratico sobre beneficio de este frute con mayores ventajas para al agricultor. _Paris_, 1869.
MEITZKY, JO.-HENRY. De vario coffeae potum parandi modo. _Wittebergiae_, 1788.
MIDDLETON, W.H. Manual of coffee planting. _Durban_, 1866.
MILHON. Dissertation sur le caffeyer. _Montpellier_, 1746.
MONNEREAU, ELIE. Le parfait indigotier; ou Description de l'indigo ... ensemble un traite sur la culture de cafe. _Amsterdam_ and _Marseilles_, 1765. 238 pp.
MORREN, F.W. Die arbeiter auf einer Kaffee-plantage. 1900.
---- Werkzaamheden op eene koffieonderneming. Handleiding voor opzichters bij de koffie-cultuur. _Amsterdam_, 1896. 266 pp.
NICOL, R. A treatise on coffee, its properties and the best mode of keeping and preparing it. 4th ed. _London_, 1832.
OWEN, T.C. First year's work on a coffee plantation. _Colombo_, 1877. 55 pp.
PIERROT, EDOUARD. Culture pratique et rationelle du cafeier et preparation du grain pour la vente. _Paris_, 1906. 95 pp.
ROSSIGNEN, JULIO. Manual del cultivo del cafe, etc., in la America Espanola. _Paris_, 1859.
SIMMONDS, P.L. Coffee and chicory, their culture, chemical composition, preparation, etc. _London_, 1864. 102 pp.
---- Tropical agriculture. _London_, 1887. (p. 27-79 deal with coffee.)
TYTLER, R.B. Prospects of coffee production. _Aberdeen_, 1878.
UGARTE, JOSE P. The cultivation and preparation of coffee for the market. _London_, 1916. 124 pp.
WILDEMAN, EM. DE. Les cafeiers. _Bruxelles_, 1901.
---- Les plantes tropicales de grande culture--cafe, cacao, coca, vanilla, etc. _Bruxelles_, 1902. 304 pp.
ZIMMERMANN, ALBRECHT. Over het enten van koffie volgens de methode van den Heer D. Butin Schaap. _Batavia_, 1904. 54 pp.
_Periodicals_
AUBRY-LE-COMTE. Culture et production du cafe dans les colonies. Revue Mar. et Col., Oct., 1865.
BEUGLESS, J.D. Coffee in its home. Overland Monthly, II: 319.
CASWELL, G.W. Coffee in our new islands. Overland Monthly, n. s. XXXII: 459.
COFFEE cultivation in the New World. Royal Botanic Gardens, _Kew_, Bull. of Misc. Information, 1893: 321-325.
CULTIVATION and preparation of coffee. Great Britain. Imperial Institute, Bulletin, 1915, XIII: 260-296.
DE VERE, M.S. Culture and use of coffee. Harper's Magazine, XLIV: 237.
FESCA, MAX. Ueber Kaffeekultur. Jour. Landw. 1897, XLV:13-41.
HAGEN, J. De Koffiecultuur. Onze Kol. Landbouw No. 7. 1914.
HAYWARD, C.B. Coffee and coffee culture. Scientific American, 1904, XCI: 189, 194-195.
LINNEAN SOCIETY. Proceedings, 1875-1880, contain articles on coffee culture.
LOEW, OSCAR. Fermation of cacao and of coffee. Porto Rico Agricultural Experiment Station. Report, 1907. pp. 41-55.
MARCANO, V. Essais d'agronomie tropicale. Ann. sci. agron. 1891, II: 119-152.
PEATFIELD, J.J. Culture of coffee. Overland Monthly, XIII: 323.
ROST, EUGEN C. Coffee growing. Scientific American Supplement, 1902, LIV: 22189-22190.
TORRENS, J.H. Hydro-electric installation on a coffee plantation. General Electric Review, 1915. XVIII: 219-222.
---- Electricity on a coffee finca. The Tea and Coffee Trade Journal, 1916, XXXI: 418-421.
REGIONAL
ABYSSINIA
SOUTHARD, ADDISON E. The story of Abyssinia's coffees. Tea and Coffee Trade Journal, 1918, XXXIV: 212-215: 324-329.
AFRICA, NORTHERN
RIVIERE, CHARLES. Le cafeier dans l'Afrique du nord. _Paris_, 1903.
ANGOLA
COFFEE cultivation in Angola. Royal Botanic Gardens, _Kew_, Bull. of Misc. Information, 1894: 161-163.
ARGENTINE
ARGENTINE REPUBLIC. Departamento nacional de tierras, colonias y agricultura. El cafe. (Coffea arabica) _Buenos Aires_, 1896. 22 pp.
AUSTRALIA
JACKSON, HENRY VAUGHAN. The cultivation of coffee. _Sydney_, 1908. 8 pp. Reprinted from Agricultural Gazette, June, 1908.
NEWPORT, H. Coffee cultivation in Queensland. Philippine Agricultural Review, 1910, III: 514-524. _Also_, Queensland Agricultural Journal, 1910, XXIV, pt. 6; XXV, pt. 1.
BRAZIL
BERTHOULE. La culture di cafeier au Bresil, communication faite a la Societe nationale d'acclimation de France. March 28, 1890.
BRAZIL and coffee. Souvenir of the Louisiana purchase exposition. 1904. 28 pp.
CAFFE, IL: la coltivazione, la produzione, le imitazione, le falsificazioni, il valore economico, il fisiologico, appendice. _Rio Janeiro_, 1910. 98 pp.
CRUWELL, G.A. and others. Brazil as a coffee-growing country. _Colombo_, 1878. 150 pp.
DA COSTA SANTOS, H. Consideracoes sobre o nosso cafe. _Rio Janeiro_, 1881. 19 pp.
DAFERT, F.W. De bemesting en het drogen van kaffie in Brazilia. _Amsterdam_, 1898. 250 pp.
---- Ueber die gegenwaertige Lage des Kaffeebaus in Brazilien. _Amsterdam_, 1898. Also in English, 1900; French, Paris, 1900.
DAHNE, EUGENIO. The story of Sao Paulo coffee from plantation to cup. The Tea and Coffee Trade Journal, 1915, XXVIII: 127.
DE OLTVEIRA, LUIZ TORQUATO, Marques. Novo methodo da plantacao fecundidade, durabilidade estrumacao e conservacao do cafe e extinccao das formigas, exposto em beneficio da agricultura do Brasil e lugares cafeeiros, offerecido aos agricultores. _Rio de Janeiro_, 1863. 30 pp.
EMPIRE of Brazil at the World's industrial and cotton centennial exposition of New Orleans, The. _New York_, 1885. 71 pp.
KOEBEL, ROTHERY and TWENEY, editors. Enciclopedia de la America del sur. Agriculture, Brazil, v. I; Sao Paulo, v. IV. _London_ and _Buenos Aires_, 1913.
LALIERE, AMOUR. Le cafe dans l'etat de Saint Paul (Bresil). _Paris_, 1909. 417 pp.
MISSON, LUIS, and TELLEZ O. Cultivo y beneficio del cafe en el Brazil: como se hacen en el estado de Sao Paulo. _Mexico_, 1907. 30 pp.
O FAZENDEIRO; revista mensal de agricultura, industria e commercio, dedicada, especialmente, aos interesses da lavoura cafeeiro. Anno 1, _Sao Paulo_, 1908.
PACHECO E SILVA, PERSIO. Do cafe no o este de S. Paulo. _Sao Paulo_, 1910. 64 pp.
PECKHOLT, THEODORO. Monographia do cafe. In his, Historia das plantas alimentares e de gozo do Brazil, v. 5. 1871-84.
SAO PAULO, _Brazil_. Secretaria da agricultura, commercio e obras publicas. Il caffe. Brevi notizie per Eugenio Lefevre. 1904. 68 pp.
SCHUURMAN, G.A.E. De koffie-cultuur in Brazilie. _Amsterdam_, 1901. 67 pp.
SMITH, H.H. Brazil: Amazona and the coast. (Special chapters on coffee) _London_, 1880.
---- Culture of coffee in Brazil. Scribner's Magazine, XIX: 225. Penny Magazine, IX: 484.
STORY of Sao Paulo coffee from plantation to cup. Pan American Union. Bulletin, 1915, XLI: 370-378.
TEIXEIRA, C. O cafe do Brazil. _Rio de Janeiro_, 1883. 24 pp.
WARD. R.D. Visit to the Brazilian coffee country. National Geographic Magazine, 1911, XXII: 908-931.
CENTRAL AMERICA
CATER, R.W. Coffee in Central America. Chambers' Journal, LXXVI: 570.
CHOUSSY, FELIX. Cultivo racional del cafe en centro America. _San Salvador_, 1917. 92 pp.
FOX, ALVIN. Coffee growing in Central America. Simmons' Spice Mill, 1918, XLI: 420-421.
CEYLON
ABBAY, R. Culture of coffee in Ceylon. Households Words, III: 109. _Also_, Nature, XIV: 375.
CRUWELL, G.A. Liberian coffee in Ceylon. _Colombo_, 1878.
HULL, E.C.P. Coffee planting in southern India and Ceylon. _London_, 1877. 324 pp.
KEEN, W. Coffee cultivation in Ceylon. _London_, 1871.
LEWIS, G.C. Coffee planting in Ceylon. _Colombo_, 1855.
SABONADIERE, WILLIAM. The coffee-planter of Ceylon. _London_, 1870. 216 pp.
---- O fazendeiro de cafe em Ceylao. _Rio de Janerio_, 1875, 196 pp.
VAN SPALL, P.W.A. Verslag over de koffij en kaneelkultuur op het eiland Ceijlon. _Batavia_, 1863.
COLOMBIA
SAENZ, NICOLAS. Memoria sobre el cultivo del cafeto. _Bogota_, 1892. 65 pp. Also in French, _Bruxelles_, 1894. 121 pp.
COSTA RICA
CALVO, J.B. Coffee, its origin and propagation, its introduction and cultivation in Costa Rica. American Republics Bureau. Monthly Bulletin. 1904, XVIII: 1-6; 111-115.
---- Report on coffee with special reference to the Costa Rican product. Bureau of American Republics. Publications. _Washington_, 1901, 15 pp.
COSTA RICA. Government. Estudio e informe sobre el cafe de Costa Rica. _San Jose_, 1900. 48 pp.
FIELD, WALTER J. Coffee culture and preparation in Costa Rica. The Tea and Coffee Trade Journal, 1908, XV: 13.
SCHROEDER, JOHN. Coffee culture in Costa Rica. _San Jose_, 1890. 4 pp.
CUBA
BORRERO Y ECHEVEBRIA, ESTEBAN. El Cafe. Apuntes para una monografia. _Habana_, 1890. 46 pp.
COFFEE grounds of Cuba. All-the-Year, XXIV: 61.
FERNANDEZ Y JIMENEZ, JOSE MARIA. Agricultura cubana. 3 ed. _Habana_, 1868. 69 pp.
FOX, ALVIN. Coffee culture in Cuba and Porto Rico. Simmons' Spice Mill, 1918, XLI: 1356-1359.
HILLMAN, JOSEPH. Coffee planting. _New York_, 1902. 16 pp.
OLD Cuban coffee plantations. Harper's Weekly, 1908, LII: 31.
EAST INDIES
ARNTZENIUS, G. Cultuur en volk. Beschouwingen over de gouvernementskoffie-cultuur op Java. _'s Gravenhage_, 1891. 158 pp.
CAMPBELL, DONALD MACLAINE. The industries of Java: Coffee. In his, Java: past and present. _London_, 1915. pp. 931-944.
CHALOT, C. and THILLARD, R. Le cafe a Java. 1914.
COFFEE enterprise in the East Indies. Royal Botanic Gardens, _Kew_, Bull. of Misc. Information, 1893: 123-124.
CRAMER, P.J.S. Gegevens over de variabiliteit van de in Nederlandsch-Indie verbouwde koffie-soorten. _Batavia_, 1913. 696 pp.
DUMONT, A. Consideraciones sobre el cultivo del cafe en esta isla. _Havana_, 1823.
KOFFIECULTUUR. Tijdsch. voor Nederlandsch-Indie, 1901, ser. 2, V: 168-175.
NEDERLANDSCH-INDISCHE maatschappij van nijwerheid en landbouw. Handleiding voor de gouvernements-koffiekultuur. _Batavia_, 1873. 56 pp.
PARKHURST, E.T.Y. Coffees of the Dutch East Indies. The Tea and Coffee Trade Journal, 1918, XXXV: 316-322; 416-420; 1919, XXXVI: 22-27; 118-122.
RAEDT VAN OLDENBARNEVELT, A.C. De koffie-cultuur op Java. _'s Gravenhage_, 1898. 48 pp.
SMID, J.H. Handbook voor de kultuur der koffie in Oost en West Indie. _Middleburg_, 1884. 112 pp.
VAN ERMEL, W.K.L.K. Some facts about coffee in Palembang. _Singapore_, 1879. 16 pp.
VAN GORKOM, K.W. Groote cultuur in Nederlandsch Oostindie koffie. _Haarlem_, 1882.
FEDERATED MALAY STATES
GALLAGHER, WILLIAM JOHN. Coffee robusta. _Kuala Lumpur, Federated Malay States_, 1910. 7 pp.
LIBERIAN coffee at the Straits Settlements (C. Liberica bull.) Royal Botanic Gardens, _Kew_, Bull. of Misc. information, 1888: 261-263; 1890: 107-108, 245-253.
LIBERIAN coffee in the Malay native states. Royal Botanic Gardens, _Kew_, Bull. of Misc. Information, 1892: 277-282.
FRENCH INDO-CHINA
BRIGGS, LAWRENCE P. The coffee of French Indo-China. Tea and Coffee Trade Journal, 1917, XXXIII: 118-123.
CRAMER, P.J.S. Coffee plantations of Tonkin, Philippine Agricultural Review, 1910, III: 94-100.
PARIS. President du syndicat des productions et explorateurs de Tourane. Le cafe d'Annam; etude pratique sur sa culture. _Tourane, Annam_, 1895. 95 pp.
GOLD COAST
COFFEE cultivation at the Gold Coast. Royal Botanic Gardens, _Kew_, Bull. of Misc. Information, 1895: 21-23; 1897: 325-328.
GUADELOUPE
COFFEE in Guadeloupe. The Tea and Coffee Trade Journal, 1912, XXIII: 445.
GUATEMALA
DIESELDORFF, E.P. Der Kaffeebaum. Praktische Erfahrungen ueber seine Behandlung im noerdlichen Guatemala. _Berlin_, 1908. 36 pp.
MORREN, F.W. Koffiecultuur in Guatemale, met aanteekeningen betreffende de overige cultures de mijnen en den economischen toestand van deze republiek. _Amsterdam_, 1899. 142 pp.
PARKHURST, E.T.Y. Coffee in Guatemala. Californian Magazine, II: 742.
GUIANA
AUBLET, FUSEE. Histoire des plantes de la Guyane francaise. Observations sur la culture du cafe. _Paris_, 1775.
GUIANA (British) Permanent exhibitions committee. Cacao and coffee industries. Leaflet 6. 1911. 12 pp.
HAWAII
GREAT BRITAIN. FOREIGN OFFICE. Report on coffee culture in the Hawaiian Islands. _London_, 1897. 18 pp. (Diplomatic and Consular Reports. Miscellaneous Series, no. 425.)
HAWAII. BOARD OF COMMISSIONERS OF AGRICULTURE AND FORESTRY. Culture of coffee. Hawaiian Forester and Agriculturist, 1911, VIII, no. 10.
---- Blight-resistant coffees. Hawaiian Forester and Agriculturist, 1912, IX, no. 3.
HAYWOOD, WM. Coffee culture in the Hawaiian Islands. _Washington_, 1898. 164 pp.
MCCHESNEY, J.M. The great coffee corner. Hawaiian Forester and Agriculturist, 1911, VIII: 206-211.
MCCLELLAND, J.L. Coffee culture in Hawaii. Overland Monthly, 1903, n.s. XLI: 170-178.
UNITED STATES DEPARTMENT OF AGRICULTURE. Division of Vegetable Physiology and Pathology. Circular No. 16. Danger of introducing a Central American coffee in Hawaii. _Washington_, 1898.
WHITNEY, HENRY MARTYN. The Hawaiian coffee planter's manual. _Honolulu_, 1894. 48 pp.
HAITI AND DOMINICAN REPUBLIC
INGINAC, G.B. Industrie agricole. Culture du cafeier et preparation de la feve pour etre livree au commerce. _Port-au-Prince_, 1840. 22 pp.
LABORIE, P.J. The coffee planter of Saint Domingo. _Colombo_, 1845. 204 pp.
---- An abridgment of the coffee planter of Saint Domingo. _Madras_, 1863. 83 pp.
PRESTOE, H. Report on coffee cultivation in Dominica. _Trinidad_, 1875.
HONDURAS, BRITISH
COFFEE cultivation in British Honduras. Royal Botanic Gardens, _Kew_, Bull. of Misc. Information, 1892: 253-259.
INDIA
ANSTEAD, R.D. Coffee, its cultivation and manuring in South India. _Bangalore_, 1915. 3 pp.
ANDERSON, G. Coffee culture in Mysore. _Bangalore_, 1879.
ARNOLD, E.L. On the Indian hills, or coffee planting in Southern India. _London_, 1895. 350 pp.
CULTIVATION of coffee in India. Scientific American Supplement, 1900, L: 20620.
CULTURE of coffee in South Travancore. Fraser's Magazine, XC: 64.
ELLIOTT, R.H. Planter in Mysore. _London_, 1871.
ELLIOT, ROBERT H. Gold, sport, and coffee planting in Mysore. _Westminster_, 1894. 480 pp.
EXPERIENCES of a coffee planter in Southern India. Frasers' Magazine, XVIX: 703.
COFFEE planting in Southern India. Spectator, LV: 664.
HYBRID coffee in Mysore. Royal Botanic Gardens, _Kew_, Bull. of Misc. Information, 1898: 30 and 207.
INDIA. STATISTICAL DEPARTMENT. The coffee crop in Coorg. _Simla_, 1885.
---- The cultivation of coffee in India. _Simla_, 1898, 6 pp.
SHORTT, JOHN. A hand-book to coffee planting in southern India. _Madras_, 1864. 182 pp.
WATSON, J.D. Liberian coffee cultivation in Tavoy. _Tavoy, Burma_, 1893. 5 pp.
JAVA (_see_ EAST INDIES)
KAFFA
BIEBER, FREDERICK J. Die Kaffee- und Baumwolle-Kultur in Kaffa. Zeitschrift fuer Kolonialpolitik, Kolonialrecht und Kolonial-wirtschaft, 1908, X: 774-781.
KONGO FREE STATE
MANUEL pratique de la culture du cafeier et du cacaoyer au Congo Belge. Ministere des colonies, _Bruxelles_, 1908. 96 pp.
LAGOS
COFFEE planting in Lagos. Royal Botanic Gardens, _Kew_, Bull, of Misc. Information, 1896: 77-79.
LIBERIA
BOUTILLY, V. Le cafeier de Liberia, sa culture et sa manipulation. _Paris_, 1900. 137 pp.
FELLE, W. Veeljarige waarnemingen en ondervindingen van een Liberia-koffieplanter. 1894.
MORREN, F.W. Cultuur bereiding en handel van Liberia koffie. _Amsterdam_, 1894. 36 pp.
MORRIS, Sir DANIEL. Notes on Liberian coffee, its history and cultivation. _Jamaica_, 1881. 14 pp.
MADAGASCAR
BUIS, J. L'Hemileia et L'avenir du cafeier a Madagascar, et a la Reunion. 1907.
RIGAUD, A. Traite pratique de la culture du cafe dans la region centrale de Madagascar. _Paris_, 1896. 102 pp.
MEXICO
COOK, J.D. American coffee culture in Mexico. World Today, 1907, XII: 413-418.
FOX, ALVIN. Coffee culture in southern Mexico. Simmons' Spice Mill, 1918, XLI: 1080-1081.
GOMEZ, GABRIEL. Cultivo y beneficio del cafe. _Mexico_, 1894. 136 pp. Also in English.
LUDEWIG, H. JAUN. Veinte anos trabajos de colonizacion y el cultivo del cafeto en Soconusco. _Mexico_, 1909. 53 pp.
MONCADA, M. Notas sobre el cultivo y beneficio del cafe. Memorias y revista de la Sociedad cientifica "Antonio Alzate," 1905-6, XXIII: 281-287.
ROMERO, MATIAS. Cultivo del cafe en la costa meridional de Chiapas. 3 ed. _Mexico_, 1875. 240 pp.
---- El cultivo del cafe en la republica mexicana. 2 ed. _Mexico_, 1893. 127 pp. Also in English, _New York_, 1901. 74 pp.
---- El estado de Oaxaca. _Barcelona_, 1886. 212 pp.
TERRY, E.G.C. Near view of coffee in Mexico. Pan American Union. Bulletin. 1914, XXXIX: 903-906.
TERRY, L.M. Coffee culture in Mexico. Overland Monthly, 1901, n. s. XXXVII: 702-709.
TORRES, J.T. Ensayo experimental sobre el cafe _Mexico_, 1876.
YORBA, J. Mexican coffee culture. 2 ed. _Mexico_, 1895. 64 pp.
NATAL
NATAL. Commission appointed to inquire into and report upon matters relating to coffee cultivation in the colony. Report. _Maritzburg_, 1881. 6 pp.
STAINBANK, H.E. Coffee in Natal; its culture and preparation. _London_, 1874. 78 pp.
NICARAGUA
SHEDD, W.J. The story of Matagalpa coffee. Tea and Coffee Trade Journal, 1918, XXXIV: 118-122.
PARAGUAY
COFFEE growing in Paraguay. Scientific American Supplement, 1914, LXXVIII: 340.
PORTO RICO
LINCK, J.H. Arbor caffe Lipsiae florens. Extrait factice des Ephem. Acad. naturae curiosorum. 1725. 7 pp.
MCCLELLAND, THOMAS B. Suggestions on coffee planting for Porto Rico. Porto Rico Agricultural Experiment Station. Circular, no. 15. Also in Spanish.
MCCLELLAND, T.B. Restoring Porto Rico coffee. The Tea and Coffee Trade Journal, 1918, XXXV: 420-421.
NATIONAL COFFEE GROWERS' ASSOCIATION. Some facts about Porto Rico coffee. 1913.
VAN LEENHOFF, JOHANNES W. Coffee planting in Porto Rico. _Mayaguez_, 1904. 14 pp.
PORTUGUESE COLONIES
SOCIEDADE DE GEOORAPHIADE LISBOA. Exposicao colonial de algodao, borracha, cacau e cafe. 1906. 104 pp.
SIERRA LEONE
HIGHLAND coffee of Sierra Leone (Coffea stenophylla, C. Don). Royal Botanic Gardens, _Kew_, Bull. of Misc. Information, 1896: 189-191.
SOUTH AMERICA
FOX, ALVIN. Liberian coffee in South America. Simmons' Spice Mill, 1918, XLI: 549-550.
TRINIDAD
TRINIDAD coffee. Royal Botanic Gardens, _Kew_, Bull. of Misc. Information, 1888: 129-133.
UGANDA
BROWN, E. and HUNTER, H.H. Planting in Uganda; coffee, Para rubber, cocoa. _London_, 1913. 176 pp.
COFFEE and tea from Uganda. Imperial Institute. Bulletin. _London_, 1918, XVI.
SMALL, W. Coffee cultivation in Uganda. Imperial Institute. Bulletin. 1914, XII: 242-250.
UNITED STATES
JONES, A.C. Thea viridis, or Chinese tea plant, and the practicability of its culture and manufacture in the United States. Also some remarks on the cultivation of the coffee plant. _Washington_, 1877. 26 pp.
KAINS, M.G. Chicory growing as an addition to the resources of the American farmer. U.S. Depart. of Agriculture. Div. of Botany. Bulletin, no. 19. _Washington_, 1898.
VENEZUELA
ERNST, A. El cafe de Liberia en Venezuela. _Caracas_, 1878.
HUNTINGTON, L.M. The story of Tachira coffee. Tea and Coffee Trade Journal, 1917, XXXIII: 318-325.
JUNTA de aclimatacion cuestionario sobre el cultivo del cafe. _Caracas_, 1895. 42 pp.
PELACIOS, G. DELGADO. Contribucion al estudio del cafe en Venezuela. _Caracas_, 1895. 93 pp.
WEST INDIES
LOWNDES, JOHN. The coffee-planter; or, An essay on the cultivation and manufacturing of that article of West-India produce. _London_, 1807. 76 pp.
NICHOLLS, H.A.A. Liberian coffee in the West Indies. _London_, 1881. 31 pp.
SOILS
CLARKE, T. On the management of soils under coffee in Madras. Madras Agricultural Exhibit. Report. 1883.
FAUCHERE, A. Du choix du terrain dans la culture du cafeier. Colonie de Madagascar and Dependances. Bulletin economique, 1907, VII: 349-353.
HUGHES, J. Ceylon coffee soils and manures. _London_, 1879.
KENNY, J. Tea, coffee, tobacco (manuring, etc.) 1910.
KRAMERS, J.G. Verslag omtrent grondanalyses van koffietuinen. _Batavia_, 1902. 86 pp.
DISEASES AND ENEMIES
AULMANN, G. and LA BAUME, M. Die Faune der deutcher Kolonien. Pt. 2. Die Schaedlinge des Kaffees. _Berlin_, 1911.
BURCK, W. Over de oorzaken van den achteruitgang von de gouvernementskoffie-cultuur op Java. 1896.
---- Over de koffiebladziekte en de middelen om haar te bestrijden. _Batavia_, 1887:61.
BIDIE, G. Report on the ravages of the bore in coffee estates. _Madras_, 1869. 93 pp.
BOSSE. J. VON. Eenige beschouwingen omtrent de oorzaken van den achterintgang von de koffie-cultuur der Sumatra's Westkust, etc. _'s Gravenhage_, 1895.
CAMERON, JOHN. Prevention of leaf disease in coffee; report of a visit to Coorg. 1899. 23 pp.
COOKE, M.C. Two coffee diseases. Popular Science Review, XV:161.
DELACROIX, GEORGES. Les maladies et les ennemis des cafeiers. _Paris_, 1900. 212 pp.
ERNST, ADOLF. Estudios sobre las deformaciones, enfermedades y enemigos del arbol de cafe en Venezuela. _Caracas_, 1878. 21 pp.
GOELDI, EMIL AUGUST. Memoria sobre una enfermedad del cafeto en la provincia Rio de Janeiro, Brasil. _Mexico_, 1894. 118 pp.
GREEN, E.E. Observations on the green scale bug in connection with the cultivation of coffee. _Colombo_, 1886. 4 pp.
HARMAN, F.E. Report on coffee leaf miner disease. Mysore Government. _Bangalore_, 1880. 41 pp.
INDIA. MYSORE. DEPARTMENT OF AGRICULTURE. Short report of a tour made in Coorg during February and March, 1914. (Green bug on coffee.) 1914. 3 pp.
KONINGSBERGER, J.C. De dierlijke vijanden der koffie-cultuur op Java. _Batavia_, 1897-1901. 2 pts.
KUYPER, J. Een fusicladium-ziekte op hevea. De zilver-draad-ziekte der koffie in Suriname. De gevolgen van keukenzout-houdend water voor begieting en bespuiting. 1913.
LEMARIE, CHARLES. Une maladie du cafeier. _Hanoi_, 1899. 6 pp.
MASSEE, G.E. Coffee diseases of the New World, Royal Botanic Gardens, _Kew_, Bull. of Misc. Information, 1909: 337-341.
MEXICO. MINISTERIO DE FOMENTO, COLONIZACION E INDUSTRIA. La fumagina y el pulgon de los cafetos en la Republica Mexicana. 1897. 11 pp.
MISSON, LUIS, and TELLEZ, O. Cultivo y beneficio del cafe en el Brasil: como se hacen en el estado de Sao Paulo, por Luis Misson; y Plagas del cafeto en Mexico, por O. Tellez. _Mexico_, 1907. 30 pp. (Mexico, 1867-republic. Comision de Parasitologia Agricola. Circular 70.)
NEITNER, J. The coffee tree and its enemies in Ceylon. _Colombo_, 1880. 32 pp.
PEELEN, H.J.E. Eenige opmerkingen omtrent de koffie bladziekte. 1888.
PRINS, H.J. De oeret-plaag in de koffietuinen op Java. 1884.
SADEBECK, R. Beobachtungen und Bemerkungen ueber die durch Hemileia vastatrix verursachte Blattfleckenkrankheiten der Kaffeebaeume. _Muenchen_, 1895. 9 pp.
SMITH, JARED G. Two plant diseases in Hawaii. _Honolulu_, 1904. 6 pp.
THIERRY, A.J. Notes sur le greffage du cafeier, du cacaoyer et du muscadier et la maladie vermiculaire du cafeier. 1899. 77 pp. Reprinted from Bulletin agricole de la Martinique.
TINS, H.J. De veret-plaag in de koffietuinen op Java. _Enschede_, 1885. 86 pp.
TONDUZ, ADOLFO. Informe sobre la enfermedad del cafeto. _San Jose_ (Costa Rica), 1893. 28 pp.
VAN ROMUNDE, R. Koffiebladziekte en koffie kultuur. _'s Gravenhage_, 1892. 92 pp.
ZACHER, FRIEDRICH. Die wichtigsten Krankheiten und Schaedlinge der tropischen Kulturpflanzen und ihre Bekaempfung. _Hamburg_, 1914.
ZIMMERMANN, ALBRECHT. De nematoden der koffiewortels. _Batavia_, 1898-1900. 2v.
_Periodicals_
BOTANICAL MAGAZINE, _London_, 1787-1904. Coffee arabica, XXXII, tab. 1303; CXXII, tab. 7475; coffee benghalensis, LXXXII, tab. 4917; coffee stenophylla, CXXII, tab. 7475; coffee travacarensis, coffee trifiora, CX, tab. 6749.
COOK, MELVILLE THURSTON. The coffee leaf miner. U.S. Dept. of Agriculture. Bureau of Entomology. Bulletin, 1905, n. s. LII: 97-99.
COOK, M.T. and HORNE, W.T. Coffee leaf miner and other coffee pests. _Santiago_, 1905. 21 pp. (Cuba, 1902-republic. Estacion central agronomica. Boletin 3. English and Spanish ed.)
FABER, F.C. VON. Die Krankheiten und Schaedlinge des Kaffees. Centralblatt fuer Bakteriologie, Abteilung 2. 1908, XXI: 97-117.
FAWCETT, GEORGE L. Fungus diseases of coffee in Porto Rico. Porto Rico Agricultural Experiment Station. Bulletin 17.
GIARD, A. Sur deux cochenilles nouvelles Ortheziola fodiens nov. spec, et Rhizoecus Eloti nov. spec., parasites des racines du cafeier a la Guadeloupe. Comptes rendus de la Societe de Biologie, 1897.
GOeLDI, E.A. Relatorio sobre a molestia do cafeeiro na provincia do Rio de Janeiro. Archivos do Museu Nacional do Rio de Janeiro, 1892, VIII: 7-121.
MANN, B.P. Coffee leaf miner. American Naturalist, VI: 332-596.
MARCHAL, PAUL. Sur un nouvel ennemi du cafeier; le "Xyleborus coffeae." Journal d'Agriculture tropicale, 1909, IX:227-228.
MORRIS, D. Coffee-leaf disease of Ceylon. Nature, XX: 557.
MORSTATT, HERMANN ALBERT. Die Schaedlinge und Krankheiten des Kaffeebaumes in Ostafrika. Zeitschrift fuer Land- und Forstwirtschaft in Deutsch-Ostafrika, 1912, VIII, Juli.
TEA and coffee diseases. Royal gardens, _Kew_, Bulletin, 1899, CLI-CLII: 89-133.
TUCKER, ELBERT STEPHEN. Some miscellaneous results of the work of the Bureau of Entomology--IX. New breeding records of the coffee-bean weevil. U.S. Dept. of Agriculture, Bureau of Entomology. Bulletin, 1909, LXIV: 61-64.
VAN DER WEELE, H.W. Ein neuer javanischer kaffeeschaelding. Xyleborus coffeivorus nov. spec. East Indies, Dutch. Department van Landbouw. Bulletin, 1910, XXXV. Zoologie 5. pp. 1-6.
ZIMMERMANN, ALBRECHT. De kanker (Rostellaziekte) van Coffea arabica. Buitenzorg, Java. Jardin botanique. Mededeelingen uit 's Lands plantentuin, 1900, XXXVII: 24-62.
GENERAL WORKS
DESCRIPTIVE, HISTORICAL, ETC.
ABBAL, L. Etude sur le cafe. _Montpellier_, 1885.
ABENDROTH, G.F. De coffea. _Lipsiae_, 1825.
ALCOTT, WILLIAM ALEXANDER. Tea and coffee. _Boston_, 1839. 174 pp.
ALVES DE LIMA, J.C. Some revelations about the cultivation, the commerce and the use of coffee. _Syracuse, N.Y._, 1901, 16 pp.
BLOUNT (BLUNT), SIR HENRY. An epistle in praise of tobacco and coffee, prefixed to a little treatise entitled Organum Salutis. _London_, 1657.
BONTEKOS, C. Tractaat van het excellente kruyd thee. I. Van de coffi. _'s Gravenhage_, 1679.
BRILL, MARBUGER. Dissertation sur le cafe. 1862.
BUC'HOZ, P.J. Dissertation sur le cafe _Paris_, 1787.
CHEVALLIER, ALPHONSE. Du cafe, son historique, son usage, son utilite, ses alterations, ses succedanes et ses falsifications, etc. _Paris_, 1862. 68 pp.
CORNAILLAC, G. El cafe, la vainilla, el cacao y el te, cultivo, preparacion, exportacion, clasificacion comercial, gastos, rendimiento. _Barcelona_, 1903. 480 pp.
COUBARD D'AULNAY, G.E. Monographie du cafe, ou manuel de l'amateur du cafe, ouvrage contenant la description et la culture du cafeier, l'histoire du cafe, ses caracteres commierciaux, sa preparation et ses proprietes. _Paris_, 1832.
CRIPET, DR. Histoire et physiologie du cafe. _Paris_, 1846.
DELRUE-SCHREVENS, L. Le cafe: etude historique et commerciale. _Tournai_, 1886. 90 pp.
DE VAUX, ANTOINE ALEXIS FRANCOIS, CADET. Dissertation sur le cafe; son historique, ses proprietes, et le procede pour en obtenir la boisson la plus agreable, etc. _Paris_, 1807. 119 pp.
DOUGLAS, JAMES. Arbor yemensis fructum cofe ferens: or, A description and history of the coffee tree. _London_, 1727. 60 pp.
DUCHARTRE, P. Plantes alimentaires. De l'usage du cafe, du the, et du chocolat. _Paris_, 1865.
DUFOUR, PHILIPPE S. Traitez nouveaux et curieux du cafe, du the, et du chocolat. _Lyons_, 1671, 1684; _La Haye_, 1693.
DUMAS, LEON. Le pays du cafe. 1885.
EGGERTH, J. De coffea. _Budae_, 1833.
ELLIS, JOHN. An historical account of coffee. _London_, 1774. 71 pp.
ETRENNES a tous les amateurs de cafe; contenant l'histoire, la description, la culture, les proprietes de ce vegetal. _Paris_, 1790. 2 pts. in 1 v.
FRANKLIN, ALFRED. La vie privee d'autrefois. _Paris_, 1893.
FAUCHON, L.J. Sur le cafe, _Paris_, 1815.
GALLAND, A. De l'origine et du progrez du cafe. Sur un manuscrit arabe de la Bibliotheque du Roy. _Paris_, 1699.
GALLAND, ANTOINE. A treatise upon the origin of coffee. _London_, 1695.
GENTIL, M. Dissertation sur le caffe. 1787. 180 pp.
GEORGIUS, J.C.S. De coffee. _Tubingae_, 1752.
GIRARD, A.L. Les sucres, le cafe, le the, le chocolat. _Paris_, 1907. 96 pp.
GMELIN, JOHN GEORGE. Dissertation de coffee. _Tubingae_, 1752.
GRAY, ARTHUR, comp. Over the black coffee. _New York_, 1902. 108 pp.
GUBIAN, J.M.A. Sur le cafe. _Paris_, 1814.
GUILLOT, A. Le cafe. _Toulon_, 1883.
HEWITT, ROBERT, JR. Coffee: its history, cultivation, and uses. _New York_, 1872. 102 pp.
HOUGHTON, JOHN. Account of coffee. 1699.
HULL, E.C.P. Coffee, its physiology, history and cultivation. _Madras_, 1865.
JAMES, ROBERT. Treatise on tobacco, tea, coffee and chocolate. _London_, 1745.
JARDIN, EDELESTAN.[386] Le cafeier et le cafe, monographie historique, scientifique et commerciale de cette rubiacee. _Paris_, 1895. 413 pp.
JOMAND, J. Du cafe. _Paris_, 1860.
KEABLE, B.B. Coffee from grower to consumer. _London_, 1910. 120 pp.
KOEBEL, ROTHERY AND TWENEY, editors. Enciclopedia de la America del Sur. Coffee in South America, v. II: 14. _London_ and _Buenos Aires._, 1913.
KRAMERS, J.G. Waarnemingen en beschouwingen naar aanleiding van eene reis in de koffie. _Batavia_, 1898. 101 pp.
KRUGER, JOHN G. Gedanken, vom Kaffee, Thee und Taback. 1743.
LABAT, LE P. Traite de la culture du cafe, dans un nouveau voyage aux iles de l'Amerique. _Paris_, 1722.
LALOU. Du cafe: son origine, le temps de sa decouverte et celui ou l'on commence a en faire usage. _Rouen_, 1843.
LAW, W. The history of coffee, including a chapter on chicory. _London_, 1850.
LE PLE, A. Le cafe: histoire, science, hygiene. _Rouen_, 1877. 38 pp.
LOCK, CHARLES GEORGE WARNFORD. Coffee: its culture and commerce in all countries. _London_, 1888. 264 pp.
LODGE, J.L. Coffee. _Birmingham_, 1894. 14 pp.
MAATSCHAPPIJ tot nut van't algemeen. Bijdragen tot de kennis van de voornaamste voortbrengselen van Nederlandsch Indie. _Amsterdam_, 1860-61. v. II. De koffij.
MACE, C. Du cafe. _Paris_, 1853.
MARCUS, C.J. De coffea. _Leipzig_, 1837.
MARTINEZ, EMILIANO. Memoria sobre el cafe; su cultivo, beneficio, maquinas en uso, escojida, exijencias de los mercados, y otros conocimientos utiles. 2 ed. _Nueva Orleans_, 1887. 61 pp.
MEYNER. Traite sur le cafe. 1624.
MIEDAN, C. Du cafe. _Paris_, 1862.
MOREIRA, N.J. Breve consideracoes sobre historia e cultura do cafeeiro e consume de seus productes. _Rio de Janeiro_, 1873.
NAIRON, ANTOINE FAUSTUS. De saluberrima potione cahue, seu cafe nuncupata discursus. _Romae_, 1671.
---- A discourse on coffee; its description and vertues. (Tr. from Latin by C.B.) _London_, 1710.
NATUR gemaessige Beschreibung der Coffee, etc. _Hamburg_, 1684.
NIEBUHR, KARSTENS. Description de l'Arabie. _Amsterdam_, 1774.
---- Travels through Arabia performed. _London_, 1792.
NEUBERT, J. Der Kaffee. _Wuerzburg_, 1838.
NOVI tractatus de potu caphe; de chinensium the; et de chocolata. _Genevae_, 1699.
OLDMIXON, JOHN. Het Britannische ryk in Amerika, zynde eene beschryving van de ontdekking, bevolking, inwoonders, het klimaat, den koophandel, en tegenwoordigen staat van alle de Britannische colonien, in dat gedeelte der wereldt. Uit het Engelsch, als mede een omstandig Berecht aangaande de koffy en koffy-plantery uit het Fransch vertaald. _Amsterdam_, 1721. 2v.
PAN AMERICAN UNION. Coffee. _Washington_, D. C. 1901.
PAULLI, S. A treatise on tobacco, tea, coffee and chocolate.... (tr. by Dr. James) _London_, 1746.
PENILLEAU, AUGUSTE. Etude sur le cafe, au point de vue historique, physiologique, hygienique et alimentaire. _Paris_, 1864. 90 pp.
PENNETIER, G. Le cafe. _Paris_, 1878.
PETERS, F. De potu caffi. _Giessae Hassorum_, 1666.
PRINGLE, W. Science and coffee. _Madras_, 1897. 66 pp.
QUELUS, DE. Histoire naturelle du cacao, et du cafe, etc. _Amsterdam_, 1720.
RAMSEY (RUMSEY), WALTER. Organum salutis; or experiments on the virtue of coffee and tobacco. _London_, 1657.
RAOUL, EDOUARD FRANCOIS ARMAND. Culture du cafeier, semis, plantations, taille, cueillette, de pulpation, decorticage, expedition, commerce, especes et races. 2 ed. _Paris_, 1897. 251 pp.
REICHENBACH, ANTON BENEDICT. Der Kaffeebaum, seine Verbreitung, Kulturgeschichte und natuerliche Beschaffenheit, der Kaffeehandel und die Consumtion des Kaffee's, seine medicinische Anwendung, die Kaffeesurrogate und der Anbau der gangbarsten Sorten. _Berlin_, 1867. 92 pp.
RENDLE, A.B. and W.G. FREEMAN. Encyclopedia Britannica. 11th ed. v. 6: 646.
ROBIN, L. Memoire sur le cafe, sur sa culture, son commerce, ses proprietes physiologiques, therapeutiques et alimentaires. _Abbeville_, 1864.
ROQUES, JOSEPH. Traite historique de l'origine et de progres du cafe, tant dans l'Europe, de son introduction en France et de l'etablissement de son usage a Paris. _Paris_, 1715.
RUMFORD, Count (BENJAMIN THOMPSON). Of the excellent qualities of coffee, and the art of making it in the highest perfection. Essay XVIII. pp. 155-207.
SPLITZERBER. Drey Tractate von Cafe, The und Chocolate. _Budissin_, 1688.
SPON, J. De l'usage du caphe, du the, et du chocolat. _Paris_, 1671.
TARR, A. De coffea. _Pestini_, 1836. Hungarian text.
THOMPSON, BENJAMIN. (See RUMFORD, Count.)
THOMPSON, WILLIAM GILMAN. Coffee. Composition; method of preparation; physiological action; adulteration; substitutes. In his, Practical dietetics, 1909. pp. 252-257.
THURBER, FRANCIS BEATTY. Coffee: from plantation to cup. _New York_, 1881. 416 pp.
TOGNI, M. Raccolta delle singolari qualita del caffe. _Venetia_, 1675.
VAN DEN BERG, NORBERT PIETER. Historical-statistical notes on the production and consumption of coffee. _Batavia_, 1880. 92 pp.
VILARDEBO, J. El tabaco y el cafe. _Barcelona_, 1888. 142 pp.
WALSH, JOSEPH M. Coffee: its history, classification and description. _Philadelphia_, 1894. 309 pp.
WELTER, H. Essai sur l'histoire du cafe. _Paris_, 1868.
_Periodicals_
AHLENIUS, KARL. Kaffe, te och roersocker, deras ursprungliga hem och viktigaste produktionsomraden. Ymer, 1903, XXIII: 242-268.
BANNISTER, RICHARD. Sugar, coffee, tea and cocoa, their origin, preparation, and uses. Journal of the Society of Arts, XXXVIII: 1000-1014.
BRANSON, W.P. Coffee. Journal of the Society of Arts, 1874, XXII: 456-461.
COFFEE. Leisure Hour, 1882, XXXI: 45-48.
COFFEE King. Chambers' Journal, LXXXII: 23.
COFFEE infusion. Medical Standard, 1913, XXXVI: 52-56.
DE JUSSIEU. Histoire du cafe. Histoire de l'Academie Royal des Sciences, 1713; Memoires, 1716: 291.
DEWEY, STODDARD. How coffee came to Paris. English Illustrated Magazine, 1898, XX: 312-315.
FERRIS, W.M. Coffee. Nation, XXXIV: 192; Leisure Hour, XXXI: 45.
GUERIN, P. Le cafe. Revue Scientifique, 1908, ser. 5. X: 486-494.
HARRIS, WILLIAM B. Some coffees of today. Good Housekeeping, 1913, LVII: 264-268.
HERAUD, AUG. FRED. Le cafe. Science et Nature, Feb. 28, 1885, p. 209.
HISTORY and cultivation of coffee. Godey's Lady's Book, LIV: 51.
HOFFMAN, PAUL. Aus dem ersten Jahrhundert des Kaffees. Zeitschrift fuer Kulturgeschichte, 1901, VIII: 405-441, IX: 90-104.
JACKSON, J.R. Coffee. Nature, 11: 126; Blackwells' Magazine, LXXV: 86; Household Words, V: 562; Penny Magazine, 1: 49.
LESSON, RENE-PRIMEVERE. Precis historique, botanique, medical et agronomique sur le cafe. Annual Mar. et Col., 1820: 842.
MARSHALL, W.B. Coffee, its history and commerce; an outline. American Journal of Pharmacy, 1902, LXXIV: 361-374.
OM Kaffe, dess historica och anvaendning. Helsovaennen, 1887, II: 157-163.
PICTORIAL History of coffee. The Tea and Coffee Trade Journal, 1918, XXXIV: 26-28; 124-127; XXXV: 116-125; 526-534; 1919, XXXVI: 322-324; 515-516; XXXVII: 140-145.
TUCKERMANN, C.K. Coffee drinking in eastern Europe. North American Review, 1889, CXLVIII: 643-645.
UKERS, WILLIAM H. Better teas and coffees. Good Housekeeping, 1911, LIII: 495-498. Reprinted, Tea and Coffee Trade Journal, 1911, XXI: 274-276.
---- A talk on coffee. Good Housekeeping, 1908, XLVI: 532-536.
---- Tea and coffee economies. Joe Chapple's News Letter, 1913, I: 9. Reprinted, Tea and Coffee Trade Journal, 1913, XXV: 476-477.
WORLD'S drink. Review of Reviews, 1909, XXXIX: 109-110.
LITERATURE, POETRY, ROMANCE
ABD-AL-KADIR, ANSARI DJEZERI HANBALI. Des preuves les plus fortes en faveur de la legitimite de l'usage du cafe, in chrestomathie arabe, par Sylvestre de Sacy. _Paris_, 1806.
BAROTTI, L. Il caffe (poem). Esprit des Journaux, 1681, 110-120.
BLONDEAU. Etrennes litteraires aux grands hommes ou l'empire du cafe, poeme en 10 chants. _Paris_, date unknown.
---- L'empire du cafe et le rapport de son influence sur l'esprit les moeurs et l'economie animale, poeme en 4 chants. _Paris_, 1824.
BOUQUET blanc et le bouquet noir, Le, poisie en 4 chants. 60 pp.
BRADY. CYRUS TOWNSEND. A corner in coffee. _New York_, 1904.
CAFFEE die schonste Panacee, in einem Lobgedicht ueber die wunder baie Heikraft des nectarischen Caffeetranks. 1775. 23 pp.
CHARACTER of a coffee house, with the symptoms of a town-wit. _London_, 1673; in Harleian Miscellany, VI: 429.
CHARACTER of coffee and coffee houses. Hazlitt's Handbook to Popular Literature, 1661.
COFFEE and crumpets; a poem. Frasers' Magazine, XV: 316.
COFFEE houses vindicated: in answer to the late published character of a coffee house. _London_, 1675; also in Harleian Miscellany, VI: 433.
COFFEE scuffle; occasioned by a contest between a learned knight and a pitifull pedagogue, with the character of a coffee house. Printed and are to be sold at the Salmon coffee house, neer the stocks market, (London), 1662. Verses by Woolnoth or Sir J. Langham and Evans, a school-master.
DE GOURCUFF, O. Le cafe, epitre attribue a Senece. _Nantes_, 1888. 19 pp.
DE MERY, C. Le cafe, poeme: accompagne de documents historiques sur le cafe, sur son origine, sur son commerce et sur les peuples d'Orient qui font specialement usage du cafe. _Rennes_, 1837. 204 pp.
D'ISRAELI, ISAAC. Curiosities of literature. _London_, 1824. Contains article on, Introduction of tea, coffee and chocolate, in which the following items are mentioned: (1) An Arabic and English pamphlet on The nature of the drink, kouhi or coffee, pub. at _Oxford_, 1569; (2) A cup of coffee, or coffee in its colours, a satirical poem (quoted), 1663; (3) A broadside against coffee or the marriage of the Turk (quoted), 1672; (4) The women's petition against coffee, 1674.
DRUMONT, E. Les cafes et les restaurants d'autrefois. Magasin Litteraire, X: 264.
EXCELLENT virtue of that sober drink coffee, The. Popular ballad of the 17th century. Broadsheet.
GEYER, E.E. An potus cafe dicti vestigia in Hebraeos sacrae scripturae codice reperiantur? Dissertation. _Wittebergiae_, 1740.
GOLDONI, CARLO. La bottega di caffe. _Venice_, 1750.
LAGUERRE, J.N. Essai sur le cafe. _Paris_, 1818.
LE PAGE, AUG. Les cafes politiques et litteraires de Paris. 1874.
MASSIEU, G. Carmen caffaeum. _Paris_, 1740.
MELAYE, S. Eloge du cafe. (A song.) _Paris_, 1852. 4 pp.
MILLER, JAMES. The coffee-house. A dramatick piece. _London_, 1737. 38 pp.
POEM in Latin, A, on coffee; is found in the Abbe Olivier's, Collection of modern Latin poets; and in, Etrennes a tous les amateurs du cafe, _Paris_, 1790, in which a French translation is printed facing the Latin text; _also_ Il caffe, in Poemetti Italiana, vol. 3, 1797.
REBELLIOUS antidote: or a dialogue between coffee and tea: _verse_, 1685.
ROSSEAU, J.B. Le caffe, comedie. 1695. 56 pp.
SCHOTEL, G.D.J. Letterkundige bijdragen tot de geschiedenis van den tabak, de koffij en de thee. _'s Gravenhage_, 1848. 215 pp.
ST. SERFE, THOMAS. Taruga's wiles, or the coffee house; a comedy. _London_, 1668.
SMYTH, PHILIP. The coffee house; a characteristic poem. _London_, 1795.
STEELE, SIR RICHARD. On characters in coffee houses. Spectator, No. 49.
VOLTAIRE, F.M.A. DE. The coffee-house; or, Fair fugitive. A comedy. _London_, 1760.
WARD, EDWARD. The humours of a coffee house. _London_, 1714.
MANUFACTURING PROCESSES
BREWING
ABORN, EDWARD. Better coffee making. Tea and Coffee Trade Journal, 1912, Supplement to No. 6, XXIII: 49-52; 1913, XXV: 568-574; 1919, XXIX: 553-556.
---- Better coffee for the army. The Tea and Coffee Trade Journal, 1918, XXXV: 622-624.
---- On boiling coffee. The Tea and Coffee Trade Journal, 1919, XXXVI: 48-49.
---- Coffee-making developments. Tea and Coffee Trade Journal, 1914, XXVII: 550-556.
---- On coffee grinding and brewing. Yesterday, today and tomorrow in better coffee making. Tea and Coffee Trade Journal, 1916, XXXI: 570-576.
BACON, RAYMOND F. Efficiency of coffee-making devices. Tea and Coffee Trade Journal, 1915, XXIX: 427-429.
BEST method of making coffee. Journal of Home Economics, 1914, VI: 480-481.
BONNETTE. Preparation du cafe en campagne, filtre "en rognon" adapte a une marmite de campement. Revue d'Hygiene, 1911, XXXIII: 459-462. _Also_, in Spanish, Revista de Sanidad militar, 1911, ser. 3, I: 427-429.
BOYES, E. How to obtain an ideal cup of coffee; its cost and value. _London_, 1898. 16 pp.
BROADBENT, HUMPHREY. The domestick coffee man, shewing the true way of preparing and making chocolate, coffee and tea. _London_, 1722.
COFFEE making questionnaire. The Tea and Coffee Trade Journal, 1917, XXXII: 31-34.
DUFOUR, PHILIPPE SYLVESTRE. Translation by John Chamberlayne. The manner of making coffee, tea, and chocolate. As it is used in most parts of Europe, Asia, Africa and Spanish America. Newly done out of French and Spanish. _London_, 1685. 116 pp.
ELLIS, H.D. Notes on the earliest form of coffee-pot. Preceedings of the Society of Antiquaries of London, 1899, ser. 2, XVII: 390-394.
FOREST, L. L'art de faire le cafe du cuit a l'ancienne. _Paris._
FRANKEL, E.M. Coffee making comparisons. Tea and Coffee Trade Journal, 1917, XXXII: 336-337.
FRANKEL, F. HULTON. Value of coffee brews. Tea and Coffee Trade Journal, 1917, XXXIII: 238.
GENTIL, A.A.P. Dissertation sur le cafe et sur les moyens propres a prevenir les effets qui resultant de sa preparation, communement vicieuse, et en rendre la boisson plus agreable et plus salubre. _Paris_, 1797.
GIRAUD, A. Cafes de Paris, procedes uniques pour la preparation du cafe, glorias, grogs a l'americaine. _Paris_, 1853. 75 pp.
HARRIS, WILLIAM B. Coffee making comparisons. Tea and Coffee Trade Journal, 1917, XXXII: 336-337.
How to make a cup of coffee. Godey's Lady's Book, LXIII: 107. _Also_, Sharpe's London Magazine, XLIV: 259.
MASSON, Abbe. Le cafe, ses proprietes, maniere nouvelles de la preparer. _Epernay_, 1885. 24 pp.
MASSON, P. Le parfait limonadier, ou la maniere de preparer le the, lecaffe, le chocolat. _Paris_, 1705.
MEITZKY, J.H. De vario coffeae potum parandi modo. _Wittebergiae_, 1782.
T., C. DE. Cafe francais: recette economique. _Paris_, 1824.
WILHELM, R.C. "Drip" method the best. Tea and Coffee Trade Journal, 1916, XXXI: 338-339.
WILLCOX, O.W. About coffee-making methods. Tea and Coffee Trade Journal, 1913, XXV: 618-620.
WOODRUFF, SYBIL. Standard strength in coffee brews. Tea and Coffee Trade Journal, 1916, XXXI: 133-137.
WORLD'S largest coffee brewery. The Tea and Coffee Trade Journal, 1919, XXXVI: 230-233.
GLAZING
DANNEMILLER, A.J. Coffee coating upheld. Tea and Coffee Trade Journal, 1914, XXVII: 556-557.
HARRIS, WILLIAM B. Green and roast coffees, the adulteration and misbranding thereof. American Grocer, Nov. 19, 1913: 19-20.
KRZIZAN, R. Ueber Eiweiss-Kaffeeglasur. Zeitschrift fuer Nahrungs- und Genussmittel, 1906, XII: 213-216.
SCHAER, E. Notizen ueber die Firnisierung von Kaffeebohnen. Zeitschrift fuer Untersuchung der Nahrungs- und Genussmittel, 1906, XII: 60.
WILLCOX, O.W. Concerning glazed coffees. Tea and Coffee Trade Journal, 1914, XXVI: 340-341.
MISCELLANEOUS
CULTURED coffee activities. The Tea and Coffee Trade Journal, 1921, XLI: 456-458.
GIRAUD, A. Le cafe perfectionne. _Paris_, 1846.
HARRIS, WILLIAM B. Making coffee for the consumer. Tea and Coffee Trade Journal, 1914, XXVI: 335-338.
HOW soluble coffee is made. The Tea and Coffee Trade Journal, 1921, XLI: 162-166.
PREPARATION of coffee for use. Penny Magazine, III: 228.
WALKER, J. Handbook of coffee pulpers and pulping. _Kandy, Ceylon_, 1894: 36 pp.
MODIFICATIONS, CAFFEIN-FREE, ETC.
DANIELS, CLINTON K. Daniels' golden coffee. 1882, 3 pp.
DETOXICATION of coffee. Scientific American, Mar. 27, 1915, CXII: 292.
NON-TOXIC coffee and tea. Scientific American, Nov. 13, 1909, CI: 346.
WIMMER, K. Caffeinless coffee. Scientific American, Apr. 11, 1908, XCVIII: 258.
POLISHING AND COLORING
HALLEUX, EDMOND. Le commerce des cafes avaries colores ou enrobes. Annales des Falsifications, 1909, II, No. 7: 201-206.
MORPURGO, G. Notizie sulla colorazione artificiale del caffe e sui mezzi scoprirla. _Orosi_, 1897, XX: 397-403.
RAUMER, E. VON. Ueber den Nachweis kuenstlicher Faerbungen bei Rohkaffee. Forschungs-Berichte ueber Lebensmittel, 1896, III: 333-338.
SAUVAGE, EDOUARD. Note sur les cafes verts lustres-colores. Leur role commercial. Annales des Falsifications, 1910, III: 113-117.
ROASTING AND GRINDING
ACH, F.J. Roasting costs and accounting. The Tea and Coffee Trade Journal, 1912, XXIII: 133.
BRAND, CARL W. Increased packing costs. The Tea and Coffee Trade Journal, 1916, XXXI: 567-570.
BURNS, A. LINCOLN. Factory efficiency. The Tea and Coffee Trade Journal, 1912, XXIII: 30-33.
DAUSSE. Manuel de l'amateur du cafe, ou l'art de torrefier les cafes convenablement, base sur l'analyse chemique. _Paris_, 1846.
ELECTRIC coffee roasting in Germany. Electrical World, 1906, XLVIII: 117-178.
EVOLUTION of the coffee roaster. Tea and Coffee Trade Journal, 1910, XVIII: 390-392.
GILLIES, EDWIN J. Getting a roasting profit. The Tea and Coffee Trade Journal, 1912, XXIII: 65-68.
HOLSTAD, S.H. Keeping tab on costs. The Tea and Coffee Trade Journal, 1912, XXIII: 68-70.
KING, JOHN E. Grinding and packing coffee. The Tea and Coffee Trade Journal, 1917, XXXIII: 552-555.
KNOWLTON, H.S. Power installation of a coffee-roasting and spice-grinding plant. Electrical World, 1905, XLV: 678-681.
MCGARTY, M.J. Scientific coffee roasting. The Tea and Coffee Trade Journal, 1916, XXXI: 336-337.
TURCQ DES ROSIERS, LE. Le cafe: une revolution dans ses procedes de torrefaction. _Paris_, 1890.
WILHELM, R.C. The color of the roast. The Tea and Coffee Trade Journal, 1916, XXXI: 428-429.
WRIGHT, GEORGE S. Automatic weighing tests. The Tea and Coffee Trade Journal, 1915, XXIX: 568-570.
ZINSMEISTER, LEE G. Roasting economies. Tea and Coffee Trade Journal, 1914, XXVII: 558-561; 1915, XXIX: 545-550.
MEDICINAL QUALITIES AND USES
AS ANTISEPTIC AND DISINFECTANT
BARBIER. Le cafe comme desinfectant. Journal de Medecine et Pharmacie de l'Algerie, 1881, VI: 315-318.
CRANE, W.H. and FRIEDLANDER, A. The antiseptic qualities of coffee. American Medicine, 1903, VI: 403-407.
HEIM, L. Ueber den antiseptischen Werth des geroesteten Kaffees. Muenchener medicinische Wochenschrift, 1886, XXXIV: 293-312.
OPPLER. Der Kaffee als Antisepticum. Deutsche militaeraerztliche Zeitschrift, 1885, XIV: 567-577.
GENERAL
AIGNANT OU AIGNAN. Le preste medecin, avec un traite du the, du cafe, en France. _Paris_, 1606.
B., W. Coffee, its origin, properties and virtues. _London_, 1908.
BLEGNY, N. DE. Le bon usage du the, cafe et du chocolat pour la prevention et la guerison des maladies. _Paris_, 1687.
BOUTEKOE, CORNEILLE. Le the, le cafe, et le chocolat. 1699.
BRADLEY, RICHARD. The virtue and use of coffee, with regard to the plague, and other infectious distempers. _London_, 1721. 34 pp.
BRILLIE, L., and DUPRE, E. Etude sur les cafes. Communication a la Societe francaise d'hygiene. _Paris_, 1889.
CHICOU, T. Du cafe en hygiene et en therapeutique. _Paris_, 1859.
DAUPLEY, C.E. Etude sur le cafe; ses applications a la medecine. _Paris_, 1867.
ELOY, NICHOLAS F.J. Question medico-politique, si l'usage de cafe est avantageux a la sante, et s'il peut se conciler avec le bien de l'etat dans les provinces belgique. 1781.
FONTAINE. Hernie traite par l'infusion de cafe. _Paris_, 1865.
LANDARRHILCO, OSMIN. Nouvelles proprietes therapeutiques du cafe vert dans les affections du foie, les coliques hepatiques et le diabete. _Montpellier_, 1888.
LECONTE, A.H. Emploi du cafe therapeutique. _Strasbourg_, 1859.
MAGRI, D. Virtu del Kafe, bevanda introdotta nuovamente nell' Italia. 2 ed. _Roma_, 1671, 16 pp.
MARVAUD, ANGEL. Les boissons aromatiques. Le cafe. In his, Les aliments d'epargne, _Paris_, 1874. 2 pt., pp. 292-320.
MUNDAY (MUNDY), HENRY. Opera omnia--Physica de aere vitali, esculentis, et potutentis, cum appendice de pasergris in victu et chocolatu, thea, coffea, tobaco. _Leyden_, 1685.
PETIT, H. De la prolongation de la vie humaine par le cafe. 2 ed. _Paris_, 1862.
RICHET, CH. Les poisons de l'intelligence, l'alcool, le chloroforme, le haschich, l'opium, le cafe. _Paris_, 1877.
TRIFET, A. Du cafe, de ses effets sur l'homme. _Paris_, 1847.
VILLEMUS, A. Du cafe et de ses principales applications therapeutiques. _Paris_, 1875.
VIREY, J.J. Nouvelles considerations sur l'histoire et les effets hygieniques du cafes et sur le genre coffea. _Paris_, 1816.
WEISS, C.C. Coffee arabica nach seiner zerstoerenden Wirkung auf animalische Duenste als Schutzmittel gegen Contagion vorschlagen. _Friberg_, 1832.
_Periodicals_
ALLEGED medicinal properties of the husk of the coffee bean, The Lancet, 1902, II: 944.
BALZAC. Traite des excitants modernes. Alcool, sucre, the, cafe, tabac. Extrait fact. de la Revue de Paris. 1852.
BENEFICIAL effects of coffee as a drink. Review of Reviews, 1906, XXXIII: 245-246.
BOLTENSTERN, VON. Zur Bewerkung des Kaffees als Volksgenussmittel. Deutsche Arzte-Zeitung, 1905, 457-461.
CARON, D.A. Coffee and milk as a diet. Journal of Franklin Institute, LXIV: 349.
DALSON, A.T., and WETHERILL, C.M. Coffee as a beverage. Journal of Franklin Inst. LX: 60-111.
DOMBROVSKI, I.F. Kofe i yevo liechebniya svoista. (Coffee and its medical properties.) Vrachebnaya Gazeta, 1901, VIII: 733-736.
DUJARDIN-BEAUMETZ. On new cardiac medicaments. Therapeutic Gazette, 1884, n. s. V: 444-449.
DUSART, O. Etude critique sur l'action physiologique et therapeutique des medicaments dits antideperditeurs: cafe, coca, etc. Tribune medicale, 1874, VII: 197-200.
ENGLISH, W. Reply to objections against the use of tea and coffee. Lancet, 1833-4, II: 75.
GOLINER. Ueber unschaedlichen Kaffeegenuss. Frauenarzt, 1906, XXI: 205.
GRISWOLD, E.H. Coffee, its uses and medical qualities. Southern Practitioner, 1882, IV: 269.
HAMILTON, W. On the medical properties of the coffee arabica. Pharmaceutical Journal, 1851, X: 450-454.
HOLLAND, J.W. Coffee as a preventive for malarial diseases. Louisville Medical News, 1876, I: 63-65.
HORNEMANN, E. Kaffe-Sporgsmaalet. (Hygienic value of coffee.) Hygieniske Meddelelser, _Kjbenhavn_, 1864. IV: pt. 3, 286-310.
MEDICINAL properties of the husk of the coffee bean. Scientific American Supplement, Mar. 7, 1903, LV: 22-123.
ON the medical properties of coffea arabica. Pharmaceutical Journal, X: 450-454.
PAUL, J. On coffee, its medical, disinfecting, and dietetic properties. New Jersey Medical Reporter, 1851-2, V: 265, 297.
ROQUES, J. Note sur les proprietes medicales du cafe. Bulletin general de Therapeutique, 1835, VIII: 289-294.
"S. CULAPIUS." The healthfulness of coffee. Tea and Coffee Trade Journal, 1913, XXV: 27-28, 129-130, 239-240, 345-346, 449-450; 1914, XXVI: 137-138.
SQUIBB. Tea and coffee as therapeutic substitutes for coca and guarana. Ephemeris of Materia Medica, 1884, II: 637-647.
STUTZER, A. Neues ueber die Wirkung der daraus hergestellten Getraenke in gesundheitlicher Beziehung. Centralblatt fuer allgemeine Gesundheitspflege, 1892, XI: 145-151.
WEITENWEBER, W.R. Diaetetischmedicinische Wuerdigung des Caffees. Oesterreichische medicinische Wochenschrift, 1845, pp. 1551, 1583.
---- Therapeutische Abhandlung ueber den Caffee. Medicinische Jahrbuecher des kaiserl. koenigl. oesterreichischen Staates. 1846. LVIII: 1, 139.
PHYSIOLOGICAL EFFECTS
GENERAL USE AND MISUSE, COFFEE-HABIT, ETC.
ALCOTT, WILLIAM ALEXANDER. Tea and coffee: their physical, intellectual, and moral effects on the human system, rev. ed. _Manchester_, 1877. 31 pp. Also in German, _Berlin_, 1869.
BOEHMER, G.R. Pr.... inessentiae coffeae in novellis publicis nuper commendatae virtutem inquirit. _Wittebergae_, 1782.
BOMBY, R. Le cafeisme. _Paris_, 1905.
BONA, G. DALLA. Dell' uso e dell' abuso del caffe, dissertazione storico-fisico-medica. _Verona_, 1751.
BOUCARD, E. Du cafeisme; contribution a une etude synthetique. _Paris_, 1899.
BRAEUNINGER, J.M. De potus caffe usu et abusu. _Erfordiae_, 1725.
BRUCHMAN, FRANCIS ERNEST. A treatise on coffee and a condemnation of its use. _Brunswick_, 1727.
BUC'HOZ, P.J. Dissertation sur l'utilite et les bons et mauvaises effets du tabac, du cafe, du cacao et du the. _Paris_, 1775.
CALKINS, A. Opium and opium appetite, with notices of alcoholic beverages, Cannabis indica, tobacco and coca, and tea and coffee, in their hygienic aspects and pathologic relations. _New York_, 1871.
CALVERT, ESPRIT. An potus cafe quotidianus valetudini tuendae vitae que producendae noxius? _Avenione_, 1762.
CAMERARIUS, E. Dissertationes tres, exhibentes ... III. Usum et abusum potum, "Thee," et "Caffe" in his regionibus. _Tubingae_, 1694.
CATHOMAS, J.B. Ist der Kaffee und Teegenuss gesundheitsschaedlich? _St. Gallen_, 1910.
CROTHERS, T.D. (Effects of the coffee habit.) In his, Morphinism and narcomanias from other drugs. 1902, pp. 303-305.
DAVIER de BREVILLE, J.P. An a frequentiori potu cafe vita brevior? _Paris_, 1715.
DEBAY, A. Les influences du chocolat, du the et du cafe sur l'economie humaine. _Paris_, 1864.
DE JUSSIEU, JOSEPH. Litteratis ne salubris coffeae usus. _Paris_, 1741.
DELTEL, E. Du cafe, de ses effets physiologiques, et de son emploi en therapeutique. _Paris_, 1851.
DUNCAN, DANIEL. Wholesome advice against the abuse of hot liquors, particularly coffee, tea, chocolate, brandy and strong waters. _London_, 1706.
GARNIER, A. Inaestio medica ... discutienda in Scholis Medicarum ... Joanne-Francisco Couthier, Praeside: An parisinio frequento potus the, frequenti potu caffe salubrior? _Paris_, 1749. 4 pp.
GAYANT, L. An a frequentiori potu cafe vita brevior? _Paris_, 1715.
GERMANY. KAISERLICHES GESUNDHEITSAMT. Der Kaffee; gemeinfassliche Darstellung der Gewinnung, Verwertung und Beurteilung des Kaffees und seiner Ersatzstoffe. _Berlin_, 1903. 174 pp.
GLEDITSCH, J.G. De potus cofe abusu catalogum morborum augente. _Lipsiae_, 1744.
GRIMMANN, J.N. De coffee potus usu noxio. 1730.
GUeNTHER, LEO. Der Caffee als Hausgetrank. Eine Warnung. _Leipzig_, 1907.
HAHNEMANN, S. A treatise on the effects of coffee. _Louisville_, 1875.
HANDBOOK of the medical sciences. Article on coffee, v. III: p. 190.
HILSCHERUS, S.P. Pr ... de abusu potus caffee in sexu sequiori. _Jena_, 1727.
HUSS, M. Om kaffe, dess bruk och missbruk; en folkskrift. _Stockholm_, 1865.
HUSSON, C. Le cafe, la biere et le tabac. Etude physiologique et chemique. _Paris_, 1879. 206 pp.
KLAMANN, CARL, publisher. Der Kaffee in seiner heutigen Bedeutung als Nahrungs- und Genussmittel. _Hamburg_, 1882. 48 pp.
KNOLL, J.C.G. Lettre a un ami sur les operations du caffe. _Quedlinbourg_, 1752.
LAVEDAN, ANTONIO. Tratado de los usos, abusos propriedades y virtudes del tabaco, cafe, te y chocolate. _Madrid_, 1796. 237 pp.
LEMARE-PIQUET, DE HONFLEUR. Etudes experimentales de medecin, contenant des observations sur l'action dynamique du cafe. _Paris_, 1864.
LINNE, CARL VON. Dissertatio medica, in qua potus coffeae, leviter adumbratur. _Upsaliae_, 1761. 18 pp.
LORAND, ARNOLD. Coffee. In his, Health through rational diet. _Philadelphia_, 1913. pp. 309-313. Excerpts reprinted in, Tea and Coffee Trade Journal, 1913, XXIV: 24-26.
---- On other stimulants--tea, coffee, cocoa, tobacco: their merits and disadvantages. In his, Old age deferred, _Philadelphia_, 1910. pp. 362-367. Excerpts reprinted in, Tea and Coffee Trade Journal, 1911, XX: 188-190.
MAPPUS, M. De potu cafe. _Argentorati_, 1693.
MARCHAND, N.L. Recherches organographiques et organogeniques sur le coffea arabica. L. _Paris_, 1864. 48 pp.
MASSON, V.P. De l'usage et de l'abus du the et du cafe. _Paris_, 1848.
MEDICUS, G.F. Anacrisis medico-historico-diaetetica de caffe et chocalate, etc., 1720.
MEISNER, L.F. De caffe ... anacrisis medico-historico-diaetetica. _Norimbergae_, 1721.
MEPLAIN, F. Du cafe, Etude de therapeutique physiologique. _Paris_, 1868.
MICHAELIS, A. De koffie (Coffea arabica) als genoten geneesmiddel, naar hare botanische, dieetetische en geneeskrachtige eigenschappen. _Amsterdam_, 1894.
MOSELEY, B.M. A treatise concerning the properties and effects of coffee. _London_, 1785. 69 pp.
OMOUT, R. Contribution a l'etude du cafeisme. _Montpellier_, 1904.
OTTLEBEN, F.B. De potus ex coffeae seminibus parati noxio effectu. _Helmstadii_, 1870.
PLAZ, A.G. De potus cofe abusu catalogum morborum augente. _Lipsiae_, 1763. _Also_, in his, De jucundis morborum causis, _Lipsiae_, 1754. pp. 20-54.
POORE, G.V. Coffee and tea. _London_, 1883. 44 pp.
PROZOROVSKI, I.D. Vliyanie kofe i niekotorikh yevo surrogatov na bolieznetvorniye nizshie organizmi. (The effect of coffee and of some of its substitutes upon pathogenic organisms.) _St. Petersburg_, 1895.
RAMBALDI, A. Ambrosia arabica, overo della salutare bevanda cafe. _Bologna_, 1691.
RIANT, AIME. Le cafe, le chocolat, le the. _Paris_, 1875. 160 pp.
ROCHE, A. Du cafe noir et de la cafeine au point de vue de l'action physiologique et des applications a l'hygiene. _Montpellier_, 1873.
SABARTHEZ, H. Etude physiologique du cafe. _Paris_, 1870.
SAINT-ARROMAN, A. De l'action du cafe, du the, et du chocolat sur la sante, et de leur influence sur l'intelligence et le moral de l'homme. _Bruxelles_, 1845. _Also_ in English, _Philadelphia_, 1846. 90 pp.
SALEEBY, C.W. Tea, coffee, cocoa and tobacco. In his, Health, strength and happiness, _New York_, 1908. pp. 190-208. Reprinted in, Tea and Coffee Trade Journal, 1908, XV: 299-301
---- Worry, drugs and drink. In his, Worry: the disease of the age, _New York_, 1907. pp. 93-110. Excerpts reprinted in, Tea and Coffee Trade Journal, 1911, XX: 190-192.
SAMUEL, H. De usu et abusu potus coffee. _Duisburgh ad Rhenum_, 1747.
SCHWARZKOPF, S.A. Der Kaffee in Naturhistorischer diaetetischer und medicinischer Hinsicht, seine Bestandtheile, Anwendung, Wirkung und Geschichte. _Weimer_, 1831.
SILVESTRI, DOMENICO. Dissertazione chimico-medica sul caffe. _Genova_, 1815.
SINCLAIR, W.J. Beverages: tea, coffee, etc. (Health lectures.) _Manchester_, 1881.
SMITH, HUGH. An essay on the nerves ... to which is added an essay on foreign teas, with observations on mineral waters, coffee, and chocolate, etc. _London_, 1794.
SPARSCHUCH, H. Potus coffeae leviter adumbratur. _Upsaliae_, 1761.
TRIFET, H.A. Histoire et physiologie du cafe. De son action sur l'homme a l'etat de sante et a l'etat de maladie. _Paris_, 1864.
VAN DER TRAPPEN, J.E. Specimen historico-medicum de Coffea, etc. Trajecti ad _Rhenum_, 1843. 152 pp.
WEIDENBUSCH, N. De noxis ex abusu potus caffe in corpore humano. _Moguntiae_, 1769.
WEIGL, J. Der Kaffeegenuss, eine Schaedigung der Leistungsfaehigheit. _Muenchen_, 1904.
---- Kaffeetrinken und Gesundheit, 2 ed. _Muenchen_, 1904.
WEITENWEBER, WILHELM RUDOLPH. Der arabische Kaffee, in naturgeschichtlicher, chemischer, diaetetischer und aerztlicher Beziehung fuer aerzte und nichtaerzte geschildert. _Prag_, 1837. 130 pp.
ZIMMERMANN, ALBRECHT. Eenige pathologische en physiologische waarnemingen over koffie. _Batavia_, 1904. 105 pp.
_Periodicals_
ABD-AL-KADIR ANSARI DJEZERI HANBALI. Auszug aus dem Werke: Deutliche Darstellung ueber den erlaubten Gebrauch des Kaffee's; aus dem Arabischen von Sontheimer. Wissenschaftliche Annalen der gesammten Heilkunde, 1834, XXIX: 129-160.
ABELIN, J. and PERELSTEIN, M. Ueber die fluechtigen Bestandteile des Kaffees. Muenchener medicinische Wochenschrift, 1914, LXI: 867.
AMORY, ROBERT. Coffee as a beverage: its use and abuse. Boston Medical and Surgical Journal, 1909, CLX: 611-613. _Also_, Journal of Inebriety, 1910, XXXII: 23-27; Scientific American Supplement, Jan. 1910, LXIX: 26-27.
BALLAND, A. Les cafes. Annales d'Hygiene, 1904, 4 ser., II: 497-532.
BARDET, G. Un cas d'empoisonnement aigu par le cafe. Bulletin general de Therapeutique, 1911, CLXII: 56-59.
BENT, T. On the disorders produced by the use of tea and coffee, with remarks on their treatment. Lancet, 1843, I: 893.
BOETTICHER, J.G. Vertigo satis vehemens a nimio potu coffee, aliisque in diaeta commissis erroribus. Acta physico-medica Academiae Caesareae naturae curiosorum, etc. 1742, VI: 158-160.
BORUTTAU, H. Zur Frage der wirksamen Kaffeebestandteile. Zeitschrift fuer physikalische und diaetetische Therapie, 1908, XII: 138-145.
BOURET, O. Un nouveau cas de cafeisme chronique. L'Echo medical du Nord, 1902, VI: 171-173.
BRAM, I. The truth about coffee drinking. Medical Summary, 1913, XXXV: 168-173.
BRIDGE, N. Coffee-drinking as a frequent cause of disease. Association of American Physicians, Transactions, 1893, VIII: 281-288.
CABANES. Une legende sur le cafe. Journal de Medecin de Paris, 1892, 2 ser., IV: 511. _Also_, translated, Cincinnati Lancet-Clinic, 1893, n. s. XXX: 13-17.
CHARANNE, H. Coffee. Journal of the Medical Society of New Jersey, 1911-2, VIII: 19-22.
CHEEVER, D.W. Properties of coffee. Atlantic Monthly, III: 35.
COLE, J. On the deleterious effects produced by drinking tea and coffee in excessive quantities. Lancet, 1832-3, II: 274-478.
COLETTI, F. Sull'azione del caffe. Gazzetta medica italiana, provincie venete, 1862, V: 424, 429, 440, 458; 1863, VI: 20.
COMBEMALE F. Quelques reflexions a propos d'un cas de cafeisme chronique. Bulletin de la Societe centrale de Medecine du Nord, 1900, 2 ser., IV: 77-87. _Also_, L'Echo medical du Nord, 1900, IV: 97-100.
COMMAILLE, A. Etude sur le cafe. Moniteur scientifique, 1876, 3 ser., VI: 779-785.
COUGHLIN, R.E. Use and abuse of coffee. New York Medical Journal, 1911, XCIV: 283-285.
COULIER. Note sur le cafe. Recueil de Memoires de Medecine, de Chirurgie et de Pharmacie militaires, 1864, 3 ser., XI: 508-511.
CRETAL, M. Un cas de cafeisme chronique. Bulletin de la Societe centrale de Medecine du Nord, 1901, 2 ser., V: 165-167. _Also_, L'Echo medical du Nord, 1901, V: 318.
CURSCHMANN, H. Ein Fall von Kaffee-intoxication. Deutsche Klinik, 1873, XXV: 377-380.
DANIEL, M. Die Schaedlichkeit des Kaffees. Leipziger medizinische Monatsschrift, 1907, XVI; 38-40.
DA SILVA, P.J. O cafe e a saude publica. Correiro (O) medico de Lisboa, 1873-4, III: 282; 1874-5, IV: 27, 206.
DORVAULT. Note pharmacologique sur le cafe et la cafeine. Bulletin general de Therapeutique, 1850, XXXVIII: 498-502.
DUPOUY. De l'influence du cafe au point de vue social et hygienique. Medecin, 1878, IV: no. 44, 1.
FEGRAEUS, E. Kaffee missbruket och folkhaelian. (The misuse of coffee and health.) Haelsovaenner, 1913, XXVIII: 257-261.
FORT, J.A. Des effets physiologiques du cafe; d'apres des experiences faites sur l'auteur. Bulletin general de Therapeutique, 1883, CIV: 550-554. _Also_, Comptes rendus de l'Academie des Sciences, 1883, XCVI: 793-796.
FRANKEL, F. HULTON. Coffee truly a food. The Tea and Coffee Trade Journal, 1917, XXXII: 142.
GASPARIN. Sur le regime alimentaire des mineurs belges; influence remarquable du cafe. Bulletin general de Therapeutique, 1850, XXXVIII: 380-383. _Also_, Comptes rendus de l'Academie des Sciences, 1850, XXX: 397-403.
GILLES DE LA TOURETTE, and GASNE. Sur l'intoxication chronique par le cafe. Bulletin et Memoires de la Societe medicale des Hopitaux, 1895, 3 ser., XII: 558-566.
GOUREWITSCH, D. Ueber des Verhalten des Coffein im Tierkoerper mit Ruecksicht auf die Angewoehnung. Archiv fuer experimentelle Pathologie und Pharmakologie, 1907, LVII: 214-221.
GUELLIOT, O. Du cafeisme chronique. Union medicale et scientifique du Nord-Est, 1885, IX: 181, 221.
GUIMARAES, E.A.R. Sur l'action physiologique du cafe. Comptes rendus de l'Academie des Sciences, 1882, XCV: 1372-1374.
---- Sur l'action physiologique et hygienique du cafe Archives de Physiologie normale et pathologique, 1884, 3 ser., IV: 252-286.
---- De l'usage et de l'abus du cafe. Archives de Physiologie normale et pathologique, 1883, 3 ser., I: 312-319.
GUIMARAES, E.A.R. and RAPOSO, A.E.J. Accao physiologica e therapeutica do cafe. Gazeta medica brazileira, 1882, I: 121, 179, 228, 275.
H., D.P. An effect of coffee. British Medical Journal, 1910, I: 300.
HARTWICH, C. Beitraege zur Kenntniss des Kaffees. Zeitschrift fuer Untersuchung der Nahrungs-und Genussmittel, 1909, XVIII: 721-733.
HEINRICH, J.B. Die Kaffefrage in ihrer volkshygienischen und volkswirtschaftlichen Bedeutung. Medizinische Klinik, 1906, II: 383-385. _Also_, in Dutch, Geneeskundige Courant voor het Koningrijk der Nederlanden, 1907, LXI: 321.
HELRICH. Wypadki z naduzycia kawy. (On the abuse of coffee.) Gazeta lekarska, 1870, IX: 257-262.
HENNIG, C. Der Kaffee vom aerztlichen Standpunkte. Memorabilien. Heilbroun, 1882, n. s., II: 217-221.
---- Weitere Belge fuer das Schaedliche des orientalischen Kaffees betreffs Gesunder. Memorabilien. Heilbroun, 1886, n. s., VI: 468.
HUEPPE, F. Ueber den Missbrauch von Kaffe, Blaetter fuer Gesundheitspflege, 1906, VI: 121-126.
JACKSON, S. On the influence upon health of the introduction of tea and coffee in large proportion into the dietary of children and the labouring classes. American Medical Association, Transactions, 1849, II: 635-644. _Also_, American Journal of Medical Science, 1849, n. s., XVIII: 79-86.
KARG. Ueber den Kaffee. Archiv gemeinnuetziger physischer und medizinischer Kenntniss, 1788-9, II: 1, 584.
LEHMANN, JULIUS. Ueber den Kaffee als Getraenk in chemisch-physiologischer Hinsicht. Annalen der Chemie, 1853, LXXXVII: 205-217. _Also_, in English, Medical Examiner, 1854, X: 19, 98.
LEREBOULLET, L. Le cafeisme. Gazette hebdomadaire de Medecine et Chirurgie, 1885, 2 ser., XXII: 626-628.
LEWIS, CHARLES. Educating the physician. The Tea and Coffee Trade Journal, 1914, XXVII: 544-547.
LIEBIG, J. VON. Coffee. Pharmaceutical Journal, 1886, II. pt. 7, 412, 416. _Also_, in German, Zeitschrift fuer gerichtliche Medicin, 1867, III: 78, 88.
LLOYD, JOHN URI. Concerning coffee. Tea and Coffee Trade Journal, 1913, XXV: 555-560.
LOVE, I.N. Coffee; its use and abuse. Journal of the American Medical Association, 1891, XVI: 219-221.
MENDEL, F. Die schaedlichen Folgen des chronischen Kaffeemissbrauchs. Berliner klinische Wochenschrift, 1889, XXVI: 880-887.
NILES, GEORGE M. A dietetist on coffee. Tea and Coffee Trade Journal, 1910, XIX: 27-29.
---- Some facts and fallacies about coffee. Gulf States Journal of Medicine and Surgery, 1910, XVI: 352-357.
NYSTROeM, A. Foeredrag oefver kaffe och the. Upsala Laekareforeninge Foerhandlingar, 1865-6, I: 129-132.
PAOLUCCI, F. Dell' infusodi caffe. Il Raccoglitore medico, 1882, 4 ser., XVIII: 531-541.
PAPILLON, G.E. Accidents consecutifs a la suppression brusque du cafe chez les cafeiques; cafe et antipyrine. France medicale, 1899, XLVI: 753.
POULET, V. Inconvenients de l'usage des cafeiques. Bulletin medical de Vosges, 1897-8, II, no. 45, 45-55.
PRESCOTT, A.B. Coffee in comparison with tea. Physician and Surgeon, _Ann Arbor_, 1880, II: 337-343.
RABUTEAU. Sur un moyen propre a annuler les effets de l'alimentation insuffisante. Comptes rendus de l'Academie des Sciences, 1870, LXXXI: 426-428.
RICHARDSON, H. The coffee habit. Dietetic and Hygienic Gazette, 1906, XXII: 385-389.
ROCH, M. La cafeisme chronique. Archives des Maladies du Coeur, 1916. IX: 19-33. _Also_, Revue medicale de la Suisse Romande, 1914, XXXIV: 217-219.
SCOHY. De l'action du cafe. Archives belges de Medecine militaires. 1857, XX: 183-189.
SCHUeRHOFF. Ist der maasvolle Gebrauch von Alkohol, Kaffee, Tabac usw. dem Menschen schaedlich? Deutsch-Amerikanische Apotheker-Zeitung, 1911-2, XXXII: 4.
TRIGG, CHARLES W. Coffee's dietetic value. Tea and Coffee Trade Journal; 1919, XXXVII: 270.
---- Saccharin in tea and coffee. Tea and Coffee Trade Journal, 1920, XXXVIII: 697.
UNZER, J.A. Vom Caffee. Der Arzt, 1769, II: 126-139.
USE of coffee as a beverage. Harper's Weekly, Jan. 21, 1911, LV: 26.
VIAUD. Le vertige stomacal et le cafeisme. Tribune medicale, 2 ser., XXIX: 928-930.
WALLACE. On the decrease in use of coffee as a beverage. Analyst, 1884, IX: 42-44. _Also_, Polyclinic, 1883-4, I: 169.
WESSELHOEFT, W. On the effects of coffee and their remedy. Journal of Inebriety, 1909, XXXI: 176-182. _Also_, Boston Medical and Surgical Journal, 1909, CLX: 608-611.
WILEY, HARVEY W. Our national beverages. Tea and Coffee Trade Journal, 1912, XXII, Supplement to no. 6, 33-38.
---- Temperance in tea and coffee drinking. Tea and Coffee Trade Journal, 1910, XIX: 273-274.
WILHITE, P.A. Coffee and its effects. Transactions of the South Carolina Medical Association, 1882, XXXII: 83-86.
ZOBEL. Reflexionen ueber kaffeeinhaltige Genussmittel. Vierteljahrsschrift fuer die praktische Heilkunde, 1858, II: 105-136.
OF CAFFEIN-FREE COFFEE
BERTRAND, GABRIEL. Sur les cafes sans cafeine. Comptes rendus de l'Academie des Sciences, 1905. CXLI: 209-211. _Also_, Bulletin des Sciences Pharmacologiques, 1905, XII: 152.
BORDET, M. Sur un cafe rendu inoffensif par la decafeination. Bulletin general de Therapeutique, 1910, CLIX: 770-773.
CHASSEVANT, ALLYRE. Emploi du cafe decafeine en therapeutique. Bulletin general de Therapeutique, 1912, CLXIV: 860-864.
EINFELDT, W. Koffeinfreier Kaffee. Therapeutische Neuheiten, 1909, IV: 83-86.
GLUeCKSMANN, S., and GERINI, C. Einige Untersuchungen ueber die physiologische Wirkung von koffeinfreien kaffee. Zeitschrift fuer Untersuchung der Nahrungs- und Genussmittel, 1910. XX: 100.
HARNACK, E. Ueber den coffeinfreien Kaffee Deutsche medizinische Wochenschrift, 1908, XXXIV: 1943-1946; 1909, XXXV: 254.
KAKISAWA. Kommt dem koffeinfreien Kaffee eine diuretische Wirkung su? Archiv fuer Hygiene, 1913, LXXXI: 43-47.
LEHMANN, K.B. Die wirksamen und wertvollen Bestandteile des Kaffeegetraenks mit besonderer Berucksichtigung des koffeinfreien Kaffees Hag. Muenchner medizinische Wochenschrift, 1913, LX: 281, 357.
LEHMANN, K.B., and WILHELM, F. Besitzt das Coffeon und die coffeinfreien Kaffeesurrogate eine kaffeeartige Wirkung. Archiv fuer Hygiene, 1898, XXXII: 310-326.
LENDRICH, K., and MURDFIELD, R. Coffeinfreier Kaffee. Zeitschrift fuer Untersuchung der Nahrungs-und Genussmittel, 1908, XV: 705-715.
MERCK'S manual of the materia medica. 4th ed. _New York_, 1911. Dekofa, pt. I, p. 28.
MUNZ, P. Kaffeinfreier Kaffee, ein neues Genussmittel. Arzt als Ersieher, 1908, IV: 40.
REINSCH. Kaffeinfreier Kaffee. Berichte des Stadt Untersuchungs Amtes Altona, 1906.
SCHLESINGER, E. Zur Gesichte des coffeinfreien Kaffees. Deutsche medizinische Wochenschrift, 1908, XXXIV: 2228.
WIMMER, K. Ueber coffeinfreien Kaffee, ein neues Genussmittel. Verhandlung der Gesellschaft deutscher Naturforscher und Aerzte, 1909, pt. 2, 111-118.
OF CHEWING COFFEE
COFFEE-CHEWING habit. Current Literature, 1903, XXXIV: 496.
OF DIFFERENT CONSTITUENTS
BUTLER, GEORGE F. (Caffein). In his, Materia Medica, therapeutics and pharmacology. 5th ed., 1906. pp. 256-259.
HARE, H. AMORY. Physiological action of caffein. In his, Practical therapeutics. 13th ed., 1909, p. 142.
HENNEGUY, LOUIS-FELIX. Cafeine. In his, Etude physiologique sur l'action des poisons, pp. 85-89. Inaugural dissertation, _Montpellier_, 1875.
HUCHARD, HENRY. De la cafeine dans les affections du coeur. _O. Bois_, 1882.
JOHANNSEN. Ueber die Wirkungen des Kaffein. Inaugural dissertation, _Dorpat_, 1869.
KUNKEL, A.J. Handbuch der Toxikologie. _Jena_, 1899. 2 v. See index: Coffein, Kaffee.
LEBLOND. Etude physiologique et therapeutique de la cafeine. _Paris_, 1883. 173 pp.
LEWIN, L. (Caffein poisoning.) In his, Traite de toxicologie, 1903, pp. 690-692.
MEYER, HANS H. and GOTTLIEB, R. Pharmacology, clinical and experimental, tr. by John T. Halsey. _Philadelphia_ and _London_, 1914. 604 pp. See index: Caffeine.
PARISOT, E. Etude physiologique de l'action de la cafeine. _Paris_, 1890. 112 pp.
POTTER, S.O.L. Caffeina, caffeine. Physiological action. Therapeutics. In his, Therapeutics, materia medica and pharmacy, 4th ed. 1912. pp. 186-192.
RIVERS, W.H.R. The influence of alcohol and other drugs on fatigue. II. Caffeine. _London_, 1908. pp. 22-50, 127-130.
SCHUTZKWER, NACHUM. Das Coffein und sein Verhalten im Thierkoerper. Inaugural dissertation, _Koenigsberg_, 1882. 25 pp. _Also_, Schmidt's Jahrbuecher, 1883, CXCVIII: 232-233.
VOIT, CARL. Untersuchung ueber die Wirkung des Kaffee's auf den thierischen Organismus. In his, Untersuchung ueber den Einfluss des Kochsalzes, des Kaffee's und der Muskelbewegungen, _Muenchen_, 1860. pp. 67-147.
WEIGL, J. Das Koffein. _Leipzig_, 1905.
WILHELM, F. Ist das Coffeon an der Kaffeewirkung beteiligt? _Wuerzburg_, 1895.
_Periodicals_
ALBANESE, MANFREDI. Ueber die Bildung von 3-Methyl-xanthin aus Coffein im thierischen Organismus. Berichte der deutschen chemischen Gesellschaft, 1899, XXXII; no. 360, 2280-2282.
---- Ueber das Verhalten des Coffeins und des Theobromins im Organismus. Archiv fuer experimentelle Pathologie und Pharmakologie, 1895, XXXV: 449-466.
ALBERS, J.F.H. Ueber die eigenthuemliche Wirkung des Theinum und Coffeinum citricum auf den thierischen Koerper. Deutsche Klinik, 1852, IV: 577-579.
AUBERT, H. Ueber den Coffeingehalt des Kaffeegetraenkes und ueber die Wirkungen des Coffeins. Archiv fuer die gesammte Physiologie des Menschen und der Thiere, 1872, V: 589-628.
BINZ, C. Beitrag zur Toxikologie des Coffeins. Archiv fuer experimentelle Pathologie und Pharmakologie, 1891, XXVIII: 197-200.
BONDZYNSKI, ST. and GOTTLIEB, R. Ueber Methylxanthin, ein Stoffwechselprodukt des Theobromin und Coffein. Archiv fuer experimentelle Pathologie und Pharmakologie, 1895, XXXVI: 45-55. _Also_, Berichte der deutschen chemischen Gesellschaft, 1895, XXVIII: no. 221, 1113-1118.
BUSQUET, H. and TIFFENEAU, M. Du role de la cafeine dans l'action cardiaque du cafe. Comptes rendus de l'Academie des Sciences, 1912, CLV: 362-365.
COGSWELL, CHARLES. On the local action of poisons. Lancet, 1852, No. 2: 488-491.
FERE, CHARLES. Note sur l'influence de la theobromine sur le travail. Comptes rendus de la Societe de Biologie, 1901, 2. ser., III: 593-594, 627-629.
FRANKEL, F. HULTON. Caffein as a body warmer. Tea and Coffee Trade Journal, 1916, XXXI: 354-355.
GANZER, E. Ueber ein neues Verfahren der Kaffee-Entgiltung auf physikalischer Grundlage. Der praktische Arzt, 1914, LIV: 152-175.
GERBIS, H. Vergiftung mit anilinoelhaltigen Kaffee. Aerztliche Sachverstandigen-Zeitung, 1913, XIX: 467.
GERATY, T. Poisoning by citrate of caffeine. Lancet, 1889, I: 219.
GOUGET, A. Coffee and tea poisoning. Journal of Inebriety, 1908, XXX: 92-102.
HANNA, W.J. Chronic coffee poisoning. Occidental Medical Times, 1903, XVII: 148.
HARE, H.A. and MARSHALL, J. The physiological effects of the empyreumatic oil of coffee or caffeon. Medical News, 1888, LII: 337-339.
HARNACK, E. Zur Frage nach der Schaedlichkeit des Kaffees. Deutsche medizinische Wochenschrift, 1907, XXXIII: 26-28.
HOLLINGWORTH, H.L. Caffein as a stimulant. Tea and Coffee Trade Journal, 1912, XXIII, Supplement to No. 6: 52-56.
IOTEYKO, J. Etude physiologique et mathematique. IX. Cafeine. Institut Solvay. Travaux de Laboratoire, 1903, VI: 474-485.
JACOBJ, C., and GOLOWINSKI. Ein Beitrag zur Frage der verschiedenen Wirkung des Coffeins auf Rana esculenta und Rana temporaria. Archiv fuer experimentelle Pathologie und Pharmakologie, 1908, Supplement, 286-298.
KOSCHLAKOFF. Beobachtungen ueber die Wirkung des citrone sauren Coffein's. Virchow's Archiv fuer pathologische Anatomie und Physiologie, 1864, XXXI: 436-443.
KURZAK. Die Wirkungen des Kaffeins auf Thiere. Schmidt's Jahrbuecher, 1861, CIX: 172.
KRUeGER, MARTIN. Ueber den Abbau des Caffeins im Organismus des Hundes. Berichte der deutschen chemischen Gesellschaft, 1899, XXXII, No. 431, 2818.
---- Ueber den Abbau des Caffeins im Organismus des Kaninchens. Berichte der deutschen chemischen Gesellschaft, 1899, XXXII, No. 488: 3336.
LANGFELD, H.S. Tests with alcohol and caffeine. Psychological Review, 1911, XVIII: 413, 424.
LEVEN, M. Action physiologique et medicamenteuse de la cafeine. Archives de Physiologie, 1869, I: 179-189.
LEVINTHAL, WALTER. Zum Abbau des Xanthins und Caffeins im Organismus des Menschen. Zeitschrift fuer physiologische Chemie, 1912, LXXVII: 259-279.
MALY, RICHARD, and ANDREASCH, RUDOLF. Studien ueber Caffein und Theobromin. Monatshefte fuer Chemie (Sitzungs-berichte der Kaiserlichen Akademie der Wissenschaften), 1883, IV: 369-387.
MATTHEWS, W. Observations on the use of coffee as a cause of disease. Northwest Medical and Surgical Journal, 1850-1, VII: 46-50.
PARDI. Ricerche intormo alla funzione spermato-genetica negli animali avvelenati con caffe. Lo Sperimentale, LXV: 17-34.
PESET CERVERA, V. Del envenenamiento por el cafe. Genio medico-quirurgico, 1877, XXIII: 670-673.
PETRESCO, Z. Sur l'action hypercinetique de la cafeine a hautes doses ou doses therapeutiques. Verhandlungen des X, internationalen medicinischen Congresses, _Berlin_, 1890, II, pt. 4, 5-10.
PILCHER, J.D. Alcohol and caffeine: a study of antagonism and synergism. Journal of Pharmacology and Experimental Therapeutics, 1911, III: 267-298.
REICHERT, E.T. The action of caffein on tissue metamorphosis and heat phenomena. New York Medical Journal, 1890, LI: 456-459.
---- The empyreumatic oil of coffee, or caffeone. Medical News, 1890, LVI: 476-478.
RIBAUT, H. Influence de la cafeine sur la production de chaleur chez l'animal. Comptes rendus de la Societe de Biologie, 1901, LIII (2. ser., III): 295-296.
RIEGEL, F. Ueber die therapeutische Verwendung der Caffein-praeparate. Wiener medizinische Blaetter, 1884, VII: 615-619. _Also_, Berlin klinische Wochenschrift, 1884, XXI: 289.
RUGH, J.T. Profound toxic effects from the drinking of large amounts of strong coffee. Proceedings of the Philadelphia County Medical Society, 1896, XVII: 195. _Also_, Medical and Surgical Reporter, 1896, LXXV: 549; Quarterly Journal of Inebriety, 1897, XIX: 62-64.
SALANT, WILLIAM, and RIEGER, J.B. Elimination and toxicity of caffein in nephrectomized rabbits. U.S. Dept. of Agriculture. Bureau of Chemistry. Bulletin, 1913, CLXVI.
---- Toxicity of caffein: an experimental study on different species of animals. U.S. Dept. of Agriculture. Bureau of Chemistry. Bulletin, 1912, CXLVIII.
SCHMID, JULIUS. Der Abbau methylierter Xanthine. Zeitschrift fuer physiologische Chemie, 1910, LXVII: 155-160.
SCHMIEDEBERG, OSWALD. Ueber die Verschiedenheit der Coffein-wirkung an Rana temporaria L. und Rana esculenta L. Archiv fuer experimentelle Pathologie und Pharmakologie, 1874, II: 62-69.
STUHLMANN, J. and FALCK, C.P. Beitraege zur Kenntniss der Wirkungen des Kaffeins. Virchow's Archiv fuer pathologische Anatomie und Physiologie, 1857, XI: 324-383.
STENSTROeM, THOR. Ueber die Coffeinhyperglykaemie. Biochemische Zeitschrift, 1913, XLIX: 225-231.
STERRETT, R.M. Coffee; a drug. Chicago Medical Times, Jan. 1910, XLIII.
THE TRUE "poison in the coffee cup." Medical Record, 1885, XXVII: 191.
UNTERSUCHUNG einer vermutheten Vergiftung durch Kaffee. Blaetter fuer gerichtliche Anthropologie, 1862, XIII: 137-141.
WAENTIG, PERCY. Ueber den Gehalt des Kaffeegetraenkes an Koffein und die Verfahren zu seiner Ermittelung. Arbeiten a. d. kaiserl. Gesundheitsamte, 1906, XXIII: 315-332.
WEDEMEYER, T. Habituation of the psychic functions to caffein. Arch., exp. Path. Phar., 1920, 85: 339-58.
WEISMANN. Ein Fall von schweren Vergiftungs erscheinungen durch einmaligen unmaessigen Genuss von Kaffee. Zeitschrift fuer Bahn- und Bahnkassenaerzte, 1906, I: 806.
ZENETZ. Dangers of caffeine. Pharmaceutical Journal, 1900, 4th ser., X: 333.
OF GREEN COFFEE
LANDARRAHILCO, O. Du cafe vert envisage au point de vue de ses applications therapeutiques dans le traitement de la goutte, de la gravelle, des coliques nephretiques et de la migraine. _Montpellier_, 1866.
PERRET, E. Sur l'extrait physiologique de cafe vert. Bulletin general de Therapeutique, 1910, CLX: 214-222.
SQUIBB. Fluid extract of green coffee. Ephemeris of materia medica, 1884, II: 616-619.
OF LEAVES OF COFFEE TREE
ON the dried coffee leaf of Sumatra. Pharmaceutical Journal, XIII: 207-209, 382-384.
OF ROASTED COFFEE
BURMANN, J. Recherches chimiques et physiologiques sur les principes nocifs du cafe torrefie. Bulletin general de Therapeutique, 1913, CLXVI: 379-400.
GRINDEL. Fortgesetzte Erfahrungen ueber den rohen Caffee. Journal der practischen Arzneykunde und Wundarzneykunst, 1809, XXIX, pt. 12, 11-30.
OFFRET. Observations sur l'action physiologique du cafe, selon ses diverses torrefactions. _Nantes_, 1862.
OF SMOKING COFFEE
SCHMIDT. Ueber Caffee-Raeucherung. Mittheilungen aus dem Gebiete der Medicin Chirurgie und Pharmacie, 1832, I: 217-220.
TRAVER, L. Insanity from smoking coffee. Medical and Surgical Reporter, 1864-5, XII: 406.
ON CHILDREN
JACKSON, S. On the influence upon health of the introduction of tea and coffee in large proportion into the dietary of children and the labouring classes. American Medical Association. Transactions, 1848, II: 635-644. _Also_, American Journal of Medical Science, 1849, n.s. XVIII: 79-86.
TAYLOR, C.K. Effects of coffee drinking on children. Psychological Clinic, 1912-13, VI: 56-58.
WILLIAMS, T.A. A case of psychasthenia in a child aged two years, due to coffee drinking. Archives of Pediatrics, 1910, XXVII: 778-782. _Also_, Pacific Medical Journal, 1911, LIV: 221-225.
ON DIFFERENT ORGANS AND SYSTEMS
BLADDER
BECHER, CARL. Coffein als Herztonicum und Diureticum. Wiener Medizinische Blaetter, 1884. VII, columns, 639-644.
BESSER. Die harnsaeurevermehrende Wirkung des Kaffees und der Methylxanthin beim Normalen und Gichtkranken. Therapie der Gegenwart, 1909, n.s. XI: 321-327.
BONDZYNSKI, ST., and GOTTLIEB, R. Ueber die Constitution des nach Coffein und Theobromin im Harne auftretenden Methylxanthins. Archiv fuer experimentelle Pathologie und Pharmakologie, 1896, XXXVII: 385-388.
DUMONT, A. Experiences relative a l'influence du cafe sur l'excretion de l'uree urinaire. Revue medicale, 1888, VII: 257-260.
FAUVEL. Action du chocolat et du cafe sur l'excretion urique. Comptes rendus de la Societe de Biologie, 1908, LXIV: 854-856.
---- Influence du chocolat et du cafe sur l'acide urique. Comptes rendus de l'Academie des Sciences, 1906, CXLII: 1428-1430; 1909, CXLVIII: 1541-1544.
FUBINI, S., and OTTOLENGHI. Influenza della caffeina e dell' infuso caffe sulla quantita giornaliera di urea emessa dall' uomo colle urine. Giornale della reale Accademia di Medicina di l'Orino, 1882, ser. 3, XXX: 570-574.
LOEWI, O. Ueber den Mechanismus der Coffeindiurese. Archiv fuer experimentelle Pathologie und Pharmakologie, 1905, LIII: 15-32.
MENDEL, L.B. Caffein and uric acid. Tea and Coffee Trade Journal, 1917, XXXIII: 142-145.
ROST, E.C. Ueber die Ausscheidung des Coffein und Theobromin im Harn. Archiv fuer experimentelle Pathologie und Pharmakologie, 1895, XXXVI: 56-71.
ROUX, E. Des variations dans la quantite d'uree excretee avec une alimentation normale et sous l'influence du the et du cafe. Comptes rendus de l'Academie des Sciences, 1873, LXXVII: 365-367.
S., M. De l'emploi du cafe comme diuretique. Bulletin general de Therapeutique, 1839, XVI: 144-148.
SCHITTENHELM, ALFRED. Zur Frage der harnsaeurevermehrenden Wirkung von Kaffee und Tee und ihrer Bedeutung in der Gichttherapie. Therapeutische Monatshefte, 1910, XXIV: 113-116.
SCHROEDER, W. VON. Ueber die diuretische Wirkung des Coffeins und der zu derselben Gruppe gehoerenden Substanzen. Archiv fuer experimentelle Pathologie und Pharmakologie, 1887, XXIV: 85-108.
---- Ueber die Wirkung des Coffeins als Diureticum. Archiv fuer experimentelle Pathologie und Pharmakologie, 1887, XXII: 39-61.
WARDELL, EMMA L. Caffein and uric acid. Tea and Coffee Trade Journal, 1917, XXXIII: 142-145.
CIRCULATION, HEART, ETC.
ARCHANGELSKY, C.T. Die Wirkung des Destillats von Kaffee und von Thee auf Athmung und Herz. Archives internationales de Pharmacodynamie, 1900, VII: 405-424.
AUBERT, H., and DEHN, A. Ueber die Wirkungen des Kaffees, des Fleischextractes und der Kalisalze auf Hersthaetigkeit und Blutdruck. Archiv fuer die gesammte Physiologie, 1874, IX: 115-155.
BECHER, CARL. Coffein als Herztonicum und Diureticum. Wiener Medizinische Blaetter, 1884, VII, columns, 639-644.
BECO, LUCIEN, and PLUMIER, LEON. Action cardiovasculaire de quelques derives xanthiques. Journal de Physiologie et Pathologie generale, 1906, VIII: 10-21.
BINZ, C. Die Wirkung des Destillats von Kaffee und Thee auf Athmung und Herz. Centralblatt fuer innere Medicin, 1900, XXI: 1169-1176.
BOCK, JOHANNES. Ueber die Wirkung des Coffeins und des Theobromins auf das Herz. Archiv fuer experimentelle Pathologie und Pharmakologie, 1900, XLIII: 367-399.
COUTY, GUIMARAES, and NIOBEY. De l'action du cafe sur la composition du sang et les echanges nutritifs. Comptes rendus de l'Academie des Sciences, 1884, XCIX: 85-87.
CUSHNY, A.R., and VAN NATEN, B.K. On the action of caffeine on the mammalian heart. Archives internationales de Pharmacodynamie, 1901, IX: 169-180.
DUMAS, ADOLPHE. Bons effets de la cafeine dans un cas de paralysie du coeur. _Paris_, 1886.
FREDERICQ, HENRI. L'excitabilite du vague cardiaque et ses modifications sous l'influence de la cafeine. Archives internationales de Physiologie, 1913, XIII: 107-125.
FRENKEL, SOPHIE. Klinische Untersuchungen ueber die Wirkung von Coffein, Morphium, Atropin, Secale cormetum und Digitalis auf den arteriellen Blutdruck. Deutsches Archiv fuer klinische Medizin, 1890, XLVI: 542-582.
FUeRST. Die Gefahren des Kaffees bei Herz- und Arterien-leiden. Deutsche medicinische Presse, 1905, IX: 91.
HEDBOM, KARL. Ueber die Einwirkung verschiedener Stoffe auf das isolirte Saeugethierherz. Skandinavisches Archiv fuer Physiologie, 1899, IX: 1-72.
HUCHARD, HENRI. De la cafeine dans les affections du coeur. Bulletin general de Therapeutique, 1882, CIII: 145-154.
LANDERGREN, E., and TIGERSTEDT, R. Studien ueber die Blutvertheilung im Koerper. Skandinavisches Archiv fuer Physiologie, 1892-3, IV: 241-280.
LOEB, OSWALD. Ueber die Beeinfluessung des Koronarkreislaufs durch einige Gifte. Archiv fuer experimentelle Pathologie und Pharmakologie, 1904, LI: 64-83.
MIRANO, G.C. L'azione della caffeina sulla pressione del pulso. La Riforma medica, 1906, XXI: No. 38. Reviewed in, Biochemisches Centralblatt, 1906-7, V: 205.
PACHON, V., and PERROT, E. Sur l'action cardiovasculaire du cafe vert, comparee a celle des doses correspondantes de cafeine. Comptes rendus de l'Academie des Sciences, 1910, CL: 1703-1705.
PHILLIPS, C.D.F., and BRADFORD, J.R. On the action of certain drugs on the circulation and secretion of the kidney. Journal of Physiology, 1887, VIII: 117-132.
PILCHER, J.D. The action of caffeine on the mammalian heart. Journal of Pharmacology and Experimental Therapeutics, 1912, III: 609-624.
RABE. The action of coronary vessels to drugs. Zeitschrift fuer experimentelle Pathologie, 1912, XI: 175.
REICHERT, E.T. Action de la cafeine sur la circulation. Bulletin general de Therapeutique, CXIX: 86. _Also_ in English, Therapeutic Gazette, 1890, n.s. VI: 294.
SANTESSON, C.G. Einige Versuche ueber die Wirkung des Coffeins auf das Herz des Kaninchens. Skandinavisches Archiv fuer Physiologie, 1901-2, XII: 259-296.
SOLLMANN, T., and PILCHER, J.D. The actions of caffeine on the mammalian circulation. Journal of Pharmacology and Experimental Therapeutics, 1911, III: 19-92.
TRZECIESKI, A. Ueber die Wirkung der Antipyretica auf das Herz. II. Ueber die Wirkung des Kaffeins und Theobromins auf das Herz. Jahresbericht der Thierchemie, 1909, XXXIX: 1268.
VAN LEEUWEN, W.S. Quantitative pharmakologische Untersuchungen ueber die Reflexfunktionen des Ruckenmarkes an Warmbluetern. Archiv fuer die gesammte physiologie, 1913, CLIV: 307-342.
VINCI, G. Azione della caffeina sulla pressione sanguigna. Archivo di Farmacologia e Terapeutica, 1895, 8. Reviewed, Revue des Sciences medicales, 1896, XLVII: 80.
DIGESTIVE ORGANS
BIKFALVI, KARL. Ueber die Einwirkung von Alcohol, Bier, Wein, Wasser von Borssik, schwarzem Kaffee, Tabak, Kochsalz und Alaun auf die Verdauung. Jahresbericht der Thierchemie, 1885, XV: 273.
BURIAN, RICHARD, and SCHUR, HEINRICH. Ueber die Stellung der Purinkoerper im menschlichen Stoffwechsel. Archiv fuer die gesammte Physiologie, 1900, LXXX: 241-343.
CRAeMER. Ueber den Einfluss des Nikotins, des Kaffees und des Thees auf die Verdauung. Muenchener medizinische Wochenschrift, 1907, LIV, pt. 1, 929-931, 988-991.
EDER, MAX. Studien ueber den Wert und die Wirkung des Kaffees auf die Taetigkeit der Wiederkaeuermaegen. Inaugural Dissertation, _Giessen_, 1912. 88 pp. Summarized, Zentralblatt fuer Biochemie und Biophysik, 1912, XIII: 504.
FARR, C.B., and WELKER, W.H. The effect of caffeine on nitrogenous excretion and partition. American Journal of the Medical Sciences, 1912, CXLIII: 411-415.
FILEHNE, WILHELM. Ueber einige Wirkungen des Xanthins, des Caffeins und mehrerer mit ihnen verwandter Koerper. Archiv fuer Anatomie und Physiologie, 1886, 72-91.
GOTTLIEB, R., and MAGNUS, R. Ueber die Besiehungen der Nierencirculation zur Diurese. Archiv fuer experimentelle Pathologie und Pharmakologie, 1901, XLV: 223-247.
GUIMARAES, E.A.R. De l'action du cafe sur la consommation d'aliments azotes et hydrocarbones. Comptes rendus de la Societe de Biologie, 1883, ser. 7, V: 590-592.
GUIMARAES, E.A.R., and NIOBEY. De l'action du cafe sur la nutrition et sur la composition du sang. Comptes rendus de la Societe de Biologie, 1883, ser. 7, IV: 546-550. _Also_, Comptes rendus de l'Academie de Sciences, 1884, XCIV: 85-87.
HALE, WORTH. Influence of certain drugs upon the toxicity of acetanilide and antipyrine. Public Health and Marine-Hospital Service of the U.S. Hygienic Laboratory. Bulletin, No. 53, p. 43, Experiments with caffeine citrate.
HEERLEIN, W. Das Coffein und das Kaffeedestillat in ihrer Beziehung zum Stoffwechsel. Archiv fuer die gesammte Physiologie, 1892, LII: 165-185.
KOTAKE, Y. Ueber den Abbau des Coffeins durch den Auszug aus der Rinderleber. Zeitschrift fuer physologische Chemie, 1908, LVII: 378-381.
LIWSCHITZ, O. Ueber den Einfluss des Kaffees auf den Eiweis-stoffwechsel beim Menschen. _Basel_, 1914.
MARCHAND, EUGENE. Le cafe du lait est une soupe au cuir. Revue de Therapeutique medico-chirurgicale, 1873, 261.
NAGEL. Die Wirkung des Cafe's auf eingeklemmte Darmparthien. Allgemelner Wiener medizinische Zeitung, 1872, XVII: 391.
NAGASAKI, S., and MATSWUOKA, Z. Ueber den Abbau des Kaffeins und Theobromins durch den Rinderpankreas und Stierhodenauszug. Kyoto Igaku-zashi, 1912, IX; H. 3. Summarized, Zentralblatt fuer Biochemie und Biochemie und Biophysik, 1912-13, XIV: 743.
OGATA, MASANORI. Ueber den Einfluss der Genussmittel und Magenverdauung. Archiv fuer Hygiene, 1885, III: 204-214.
PAWLOWSKY, I. Ueber den Einfluss von Tee, Kaffee und einigen alkoholischen Getraenken auf die quantitative Pepsinwirkung. Jahresbericht der Thierchemie, 1903, XXXIII: 543.
PINCUSSOHN, LUDWIG. Die Wirkung des Kaffees und des Kakaos auf die Magansaftsekretion. Muenchener medizinische Wochenschrift, 1906, LIII, pt. I, 1248-1249.
---- Ueber das sekretionsfordernde Prinzip des Kaffees. Zeitschrift fuer physikalische und diaetetische Therapie, 1907, XI: 261-263.
RABUTEAU. Recherches sur l'action des cafeiques sur la nutrition. Gazette medicale de Paris, 1870, XXV: 593. _Also_, Comptes rendus de la Societe de Biologie, 1872, ser. 5, II: 77-81.
RIBAUT, H. Influence de la cafeine sur l'excretion azotee. Comptes rendus de la Societe de Biologie, 1901, LIII, (ser. 2, III): 393-395.
SASAKI, TAKAOKI. Experimentelle Untersuchungen ueber den Einfluss des Tees auf die Magensaftsekretion. Berliner klinische Wochenschrift, 1905, XLII: 1526-1528.
SCHMIEDEBERG, OSWALD. Vergleichende Untersuchungen ueber die pharmakologischen Wirkungen einiger Purinderivate. Berichte der deutschen chemischen Gesellschaft, 1901, XXXIV, No. 395, 2550-2559.
SCHULTZ-SCHULTZENSTEIN, C. Versuche ueber den Einfluss van Caffee- und Thee-Abkochungen auf kuenstliche Verdauung. Zeitschrift fuer physiologische Chemie, 1893-4, XVIII: 131.
STORY, W. Coffee as an absorbent. Lancet, 1873, II: 617.
TOGAMI, K. Ueber den Einfluss einiger Genussmittel auf die Wirksamkeit der Verdauungsenzyme. Biochemisches Zeitschrift, 1908, IX: 458-462.
TYRODE, M.V. Caffeine on the gastro-intestinal tract. Boston Medical and Surgical Journal, 1911, CLXIV: 686.
EYES AND EARS
BULSON, A.E. Coffee amblyopia. American Journal of Ophthalmology, 1905, XXII: 55-64.
CROTHERS, T.D. Effects of coffee upon the eyes and ears. In his, Disease of inebriety from alcohol, opium and other narcotic drugs, _New York_, 1893. p. 309.
FRENCH, H.C. Coffee drinking and blindness. North American Review, 1888, CXLVII: 584-585.
HOLADAY, J.M. Coffee-drinking and blindness. North American Review, CXLVII: 302.
WING, P.B. Report of a case of toxic amblyopia from coffee. Annals of Ophthalmology, 1903, XII: 232-234.
LACTATION
FRANKL, J. Ueber die Anwendung von Kaffee bei den Krankheiten der Saeuglinge. Wiener medizinische Wochenschrift, 1872, XXII: 384.
OBIDENNIKOFF, E. O vlijanii kofe na kolichestvo i kolichestven sostave moloka. (Influence of coffee on lactation). _St. Petersburg_, 1871.
MUSCULAR SYSTEM
BENEDICENTI, A. Ergographische Untersuchungen ueber Kaffee, Thee, Mate, Guarana und Coca. Moleschott's Untersuchungen zur Naturlehre, 1899, XVI: 170-186.
BUCHHEIM and EISENMENGER. Ueber den Einfluss einiger Gifte auf die Zuckungscurve des Froschmuskels. III. Caffein. Beitraege zur Anatomie und Physiologie, 1870, V: 113-118.
DESTREE, E. Effets immediats et tardifs de la cafeine sur le travail. Journal medical de Bruxelles, 1897, II: 231, 577.
DRESER, H. Ueber die Messung der durch pharmakologische Agentien Bedingten Veraenderungen der Arbeitsgroesse und der Elasticitatszustaende des Skeletsmuskels. Archiv fuer experimentelle Pathologie und Physiologie, 1904, XVI: 139-221.
KOBERT, E.R. Ueber den Einfluss verschiedener pharmakologischer Agentien auf die Muskelsubstanz. Archiv fuer experimentelle Pathologie und Pharmakologie, 1882, XV: 22-79.
LUSINI, V. Biologische und toxische Wirkung der methylirten Xanthine insbesondere ihr Einfluss auf die Muskelermuedung. L'Orosi, XXI: 257-263.
MOSSO, UGOLINO. Action des principes actifs de la noix de kola sur la contraction musculaire. Archives italiennes de Biologie, 1893, XIX: 241-256.
OSERETZKOWSKY, A., and KRAEPELIN, E. Ueber die Beeinfluessung der Muskelleistung durch verschiedene Arbeitsbedingungen. V. Der Einfluss von Alkohol un Coffein. Psychologische Arbeiten, 1901, III: 617-643.
PASCHKES, H., and PAL, J. Ueber die Muskelwirkung des Coffeins, Theobromins und Xanthins. Wiener medizinische Jahrbuecher, 1886, 611-617.
RANSOM, F. The action of caffeine on muscle. Journal of Physiology, 1911, XLII: 144-155.
RIVERS, W.H.R., and WEBBER, H.N. The action of caffein on the capacity for muscular work. Journal of Physiology, 1907-8, XXXVI: 33-47.
ROSSI, CESARE. Ricerche sperimentali sulla fatica dei muscoli umani. Caffeina. Rivista sperimentale di Freniatria, 1894, XX: 458-462.
SACKUR. Ueber die todliche Nachwirkung der durch Kaffein erzengten Muskelstarre. Virchow's Archiv fuer pathologische Anatomie und Physiologie, 1895, CXLI: 479-484.
SCHUMBERG. Ueber die Bedeutung von Kola, Kaffee, Thee, Mate und Alkohol fuer die Leistung der Muskeln. Archiv fuer Anatomie und Physiologie, 1899, 289-313.
SOBIERANSKI, W. Ueber den Einfluss der pharmakologischen Mittel auf die Muskelkraft der Menschen. Gazeta lekarska, 1896. Summarized, Centralblatt fuer Physiologie, 1896, X: 126.
WOOD, H.C. The effects of caffeine on the circulatory and muscular systems. Therapeutic Gazette, 1912, XXXVI, (ser. 3, XXVIII): 6-13.
NERVOUS SYSTEM, BRAIN, ETC.
ACH, NARZISS. Ueber die Beeinfluessung der Auffossungsfaehigkeit. Psychologische Arbeiten, 1901, III: 203-289.
DEHIO, HEINRICH. Untersuchungen ueber den Einfluss des Coffeins und Thees auf die Dauer einfacher psychischer Vorgaenge. Inaugural dissertation, _Dorpat_,1887. 55 pp.
DIETH, M.J., and VINTSCHGAU, M. VON. Das Verhakten der physiologischen Reactionzeit unter dem Einfluss von Morphium, Caffee und Wein. Archiv fuer gesammte Physiologie, 1878, XVI: 316-406.
DIXON, W.E. The paralysis of nerve cells and nerve endings with special reference to the alkaloid apocodeine. Journal of Physiology, 1904, XXX: 97-131.
HOCH, AUGUST, and KRAEPELIN, E. Ueber die Wirkung der Theebestandtheile auf koerperliche und geistige Arbeit. Psychologische Arbeiten, 1896, I: 378-488.
HOLLINGWORTH, H.L. Influence of caffein on mental and motor efficiency. Archives of Psychology, 1912, XXII: 166. _Also_, Therapeutic Gazette, 1912, XXXVI: 1.
HOPPE, I. Des effets de la coffeine sur le systeme nerveux des animaux. L'Echo medical, 1858, II: 449-460.
KIONKA, H. (Caffein and coffee as nerve poisons.) Grundriss der Toxicologie, 1901: 331-336.
LE GRAND, DE SAULLE. De l'insalubrite de l'atmosphere des cafes et de son influence sur le developpement des maladies cerebrales. Gazette des Hopitaux, 1861; _also_ Academie des Sciences, 1861.
LESZYNSKY, W.M. Coffee as a beverage and its frequent deleterious effects upon the nervous system; acute and chronic coffee poisoning. Medical Record, 1901, LIX: 41-44.
MCMAKIN, A.L. Influence of coffee on brain workers. Good Housekeeping, 1912, LIV: 381-382.
PALDANUS. Ein Paar Worte ueber Kaffee als Fiebermittel und Medikament ueberhaupt. Neues Archiv fuer medizinische Erfahrung, 1809, XI: 318-322.
PETIT, H. De l'emploi preventif et curatif du cafe, notamment dans les congestions cerebrales. Gazette des Hopitaux, 1862, XXXV: 446.
DE SARLO, F., and BERNARDINI, C. Ricerche sulla circolazione cerebrale. I. Ischemizzanti. Caffeici. Rivista sperimentale di Freniatria, 1892, XVIII: 8-14.
SWIRSKI, G. Ueber dieBeeinfluessung des Vaguscentrums durch das Coffein. Archiv fuer gesammte Physiologie, 1904, CIV: 260-292.
WILLIAMS, T.A. Coffee and the nervous system. Medical Summary, 1912.
RESPIRATION
ARCHANGELSKY, C.T. Die Wirkung des Destillats von Kaffee und von Thee auf Athmung und Herz. Archives internationales de Pharmacodynamie, 1900, VII: 405-424.
BINZ, C. Die Wirkung des Destillats von Kaffee und Thee auf Athmung und Herz. Centralblatt fuer innere Medicin, 1900, XXI: 1169-1176.
CUSHNY, A.R. The action of drugs on the respiration. Proceedings of the Royal Society of Medicine, 1912-3, VI, pt. 3: 130.
EDSALL, D.L., and MEANS, J.H. The effect of strychnine, caffeine, atropin and camphor on the respiratory metabolism in normal human subjects. Archives of Internal Medicine, 1914, XIV: 897-910.
LEHMANN, K.B., and ROHRER, G. Besitzen die fluechtigen Bestandteile von Thee und Kaffee eine Wirkung auf die Respiration des Menschen? Archiv fuer Hygiene, 1902, XLIV: 203.
SEE, G., and LAPICQUE. Action de la cafeine sur les fonctions motrices et respiratoires, a l'etat normal et a l'etat d'inanition. La Medicine moderne, 1890, I: 228-234.
SUBSTITUTES
GENERAL
BIBRA, BARON VON. Der kaffee und seine surrogate. _Munich_, 1858.
CHRIST, J.L. Der neueste und beste deutsche Stellvertretter des indischen Caffe oder der Coffee von Erdmandeln; zu Ersparung vieler Millionen Geldes fuer Deutschland und laengeren Gesundheit Tausender von Menschen. 2 ed. _Frankfurtam Mayn_, 1801.
FRANKE, ERWIN. Kaffee, Kaffeekonserven und Kaffeesurrogate. _Wien_, 1907. 221 pp.
FREEMAN, W.G. and CHANDLER, S.E. Coffee and coffee substitutes. In their, the world's commercial products. _London_, 1907. pp. 174-198.
GERSTER, C. Kaffee und Kaffee-Surrogate. In ihrer, Bedeutung fuer den praktischen Arzt. _Berlin_, 1894.
GUNDRIZER, R.F. O surrogatie kofe, prigotovly-ayemom iz siemyan sinyavo lyupina (Lupinus angustifolius L.) (On a substitute for coffee, from the seeds of....) _St. Petersburg_, 1892.
LEHMANN, K. Die Fabrikation des Surrogat kaffees und des Tafelsenses. _Wien_, 1877. 128 pp.
LOCHNER, N.F. De novis et exoticis Thee et Cafe succeedaneis. _Norimbergae_, 1717.
MENIER, E.J. Cafe: succedanes du cafe, cacao et chocolat, coca et the mate. _Paris_, 1867. 24 pp. (Jury report, Exposition Universelle de 1867, a Paris.)
TRILLICH, HEINRICH. Die kaffee surrogate. _Muenchen_, 1889.
WEICHARDT, T.T. Succedaneorum coffeae inveniendorum regulas proponit. _Lipsiae_, 1774.
_Periodicals_
ACORN coffee. Pharmaceutical Journal, 1876, p. 772.
BASCH, ALBERT. Rapport sur le cafe de figue. Societe de Geographie d'Alger et de l'Afrique du Nord. Bulletin, 1901, VI: 604-607.
BOULLIER, G. De la preparation de la soupe destinee a remplacer le cafe au reveil. Archives de medecine et de Pharmacie militaires, 1903, XLI: 465-473.
BRILL, HARVEY C. Ipel, a coffee substitute. The Tea and Coffee Trade Journal, 1918, XXXV: 628-630.
DERIDDER, H. Sur un succedane du cafe. Archives medicales belges, 1896, 4 ser. VIII: 237-241.
DUCHACEK, F. Beitraege zur Kenntniss der chemischen Zusammensetzung des Kaffees und der Kaffee-Ersatztoffe. Zeitschrift fuer Untersuchung der Nahrungs- und Genussmittel, 1904, VIII: 139-146.
FABER, E.E. Om kaffee, kaffesurrogater og koffeinfri kaffe. Ugeskrift for Laeger, 1909, LXXI: 841-847.
GRAeF, H. Ein neues Kaffee-Ersatzmittel. Deutsche medicinische Presse, 1907, XI: 65-67.
GUILLOT, C. Etude comparative sommaire des principaux produits de substitution du cafe. Gazette medicale de Paris, 1912, LXXXIII: 125.
HANAUSEK, T.F. Einige Bermerkungen zu den Kapiteln Kaffee und Kaffee-Ersatzstoffe in den Vereinbarungen. Apotheker-Zeitung, 1902, XVII: 657.
HANBURY, DANIEL. On the use of coffee leaves in Sumatra. Pharmaceutical Journal, 1853, XIII: 207-209.
KORNAUTH, C. Beitraege zur chemischen und mikroskopischen Untersuchung des Kaffee und der Kaffeesurrogate. Mittheilungen aus dem pharmaceutischen Institute und Laboratorium fuer angewandte Chemie der Universitaet Erlangen, 1890, III: 1-56.
KOTSIN, M.B. Kofe i yevo surrogati (Coffee and its substitutes.) Vestnik obshestvennoi higieny, sudebnoi i prakticheskoi meditsiny, etc., 1894, XXIII: pt. 2. 36, 156, 226.
NICOLAI, H.F. Der Kaffee und seine Ersatzmittel. Deutsche Vierteljahrsschrift fuer oeffentliche Gesundheitspflege, 1901, XXXIII: 294-346, 502-538.
NOTTBOHM, F.E. Verwendung von Steinnuss zur Herstellung von Kaffeersatzmitteln. Zeitschrift fuer Untersuchung der Nahrungs- und Genussmittel, 1913, XXV: pt. 3.
OELLER and GERLACH, VON. Ueber die Einwirkung von Gerstenkaffee und Malzkaffee auf das Sehorgen. Therapeutische Monatshefte, 1912, XXVI: 429-431.
RAMPOLD. Ueber Kaffeesurrogate. Journal der practischen Heilkunde, 1838, LXXXVII: pt. 4, 94-109.
RUEDY, J. Thee und Kaffee, deren Surrogate und Faelschungen. Blaetter fuer Gesundheitspflege, 1876, V: 183, 195, 203; 1877, VI: 19, 32, 42, 53.
SALE of dandelion coffee. Pharmaceutical Journal, 1860, II: 346-348, 357-358, 396.
STENHOUSE, J. On the dried coffee leaf of Sumatra, which is employed in that and some of the adjacent islands as a substitute for tea or for the coffee bean. Pharmaceutical Journal, 1854, XIII: 382-384.
TRILLICH, H. and GOCKEL, H. Beitraege zur Kenntniss des Kaffees und der Kaffeesurrogate. Zeitschrift fuer Untersuchung der Nahrungs- und Genussmittel, 1898, V: 101-106. _Also_, Forschungs-Berichte ueber Lebensmittel, 1897, IV: 78; 1898, V: 101.
WEISSMAN. Ueber Kornkaffee. Deutsche medizinische Wochenschrift, 1903, XXIX: 20.
WOODS, C.D. and MERRILL, L.H. Coffee substitutes. Maine Agricultural Experiment Station. Bulletin, LXV: 101-116.
MALT COFFEE
DOEPMANN, F. Ueber Malzkaffee. Zeitschrift fuer Untersuchung der Nahrungs- und Genussmittel, 1914, XXVII: 453-466.
JONGHAHN, A. Beitraege sur Chemie und Technologie des Malzkaffees. Verhandlung der Gesellschaft deutscher Naturforscher und Aerzte, 1906, II, pt. 2, 382-386.
THELLICH, H. Welche Mindestforderungen sind an Malz fuer Malzkaffee zu stellen? Zeitschrift fuer Untersuchung der Nahrungs- und Genussmittel, 1905, X: 118-121.
TAXATION, JURISPRUDENCE, ETC.
BORDEAUX. CHAMBRE DE COMMERCE. Rapport fait a la Chambre par la Commission speciale chargee d'etudier la question de la reduction des droits sur les sucres et les cafes. _Bordeaux_, 1858. 27 pp.
---- Second rapport fait a la Chambre par la Commission speciale chargee d'etudier la question de la reduction des droits sur les sucres et les cafes. _Bordeaux_, 1859. 16 pp.
CORRIE, EDGAR. Letters on the subject of the duties on coffee. _London_, 1808. 61 pp.
GREAT BRITAIN. STATUTES. Anno regni Georgii III. Regis Quadragesimo nono. Cap. lxi. An act for making sugar and coffee of Martinique and Mariegalante liable to duty on importation as sugar and coffee not of the British plantations. _London_, 1809: pp. 437-438.
---- Anno regni Georgii II Regis vicesimo quinto. An act for encouraging the growth of coffee in His Majesty's plantations in America. _London_, 1752: pp. 723-734.
---- Anno regni Georgii II Regis quinto. An act for encouraging the growth of coffee in His Majesty's plantations in America. _London_, 1732: pp. 411-415.
LARRINAGA, TULIO. Brief of Honorable Tulio Larrinaga, resident commissioner from Porto Rico to the United States of America before the Committee on ways and means. _Washington_, 1908. 9 pp.
MADRAS. STATUTES. The Madras coffee-stealing prevention act, 1878. _Madras_, 1908. 9 pp.
NELSON, KNUTE. Export duty on coffee and tea. List of countries levying an export duty on coffee and tea, with statistics from the annual report on commerce and navigation for 1908. _Washington_, 1909. 6 pp. U.S. 61st Congress, 1st session. Senate Document, 120.
ORDONNANTIE, waar naar in de stad Utrecht en Amersfoort, en in de vryheden van dien, by taxatie zal worden geheven de impost op de koffy, cicers en thee. _Utrecht_, 1767. 6 pp.
PRODUCE CLEARING HOUSE. Regulations for coffee future delivery. _London_, 1888. 12 pp.
VAN OOSTERWIJK BRUYN, PIETER ADOLF. Beschouwingen over eene belasting op koffij. _Utrecht_, 1863. 78 pp.
TRADE AND STATISTICS
EXCHANGE TABLES
MUeLLER, VICTOR R. Comparative tables showing the parity of prices of Havre good average and New York coffee exchange standard no. 7. _New York_, 1887. 15 pp.
SELIGSBERG, LOUIS. Parity tables for quotations of coffee and sugar on the various exchanges of Europe, converted into American currency. _New York_, 1891. 23 pp.
ZOBEL, PAUL. Paritaets-Tabellen zum Kaffee-Termin-Markt nebst Schnellrechunungs Tabellen, 1907. _Triest._
GENERAL
BELLI, B. Il caffe, il suo paese e la sua importanza. _Milano_, 1910. 395 pp.
BISIO, G. Il caffe. Le ioni date dal Prof. G. Bizio alla Reale Scuola superiore di commercio, _Venezia_, 1870.
BROUGIER, A. Der Kaffee, dessen Kultur und Handel, 1897.
BURNS, JABEZ. The "Spice mill" companion: a collection of valuable information, original and selected, suited to the requirements of the present condition of the coffee and spice mill business. _New York_, 1879. 102 pp.
DOWLER, J.S.O. & Co. Coffee calculator. _Saint Louis_, 1907. 31 pp.
FERGUSON, J. Production of tea and coffee in British dependencies. _London_, 1896. 1 p.
FUeRST, MAX. Die Boerse, ihre Enstehung und Entwicklung, ihre Einrichtung und ihre Geschaefte. Die Welthandelsgueter Getreide, Kaffee, Zucker. _Leipzig_, 1913.
INTERNATIONAL BUREAU OF THE AMERICAN REPUBLICS. Coffee. Extensive information and statistics. _Washington_, 1901. 108 pp. _Also_, in Spanish.
---- Coffee. Reprint of an article from the Monthly Bulletin of the International Bureau of American Republics, Nov. 1908. _Washington_, 1909. 11 pp.
INTERNATIONAL INSTITUTE OF AGRICULTURE. BUREAU OF STATISTICS. Stocks visibles de froment et farine de froment, de sucre, de cafe, de coton et de soie; 1903-12. _Rome_, 1914. 79 pp.
SCHMEDDING, J.H.F. and ZONEN. Coffee. Statistics running from 1884-1905. _Amsterdam_, 1901. 18 pp.
SCHOeFFER, C.H. The coffee trade. _New York_, 1869. 58 pp.
UNITED STATES. BUREAU OF FOREIGN COMMERCE. Verslagen betreffende de cultuur en de bereiding van koffie en het keplante en nog beschikbare terrein voor dit product in Mexico, Centraal-& Zuid-America en West-Indie. _Amsterdam_, 1889. 135 pp. In English, except introduction. Reprinted from Reports from the consuls of the United States, 1888, XXVIII, No. 98.
UNITED STATES. STATISTICS BUREAU. The world's production and consumption of coffee, tea and cacao in 1905. _Washington_, 1905. 206 pp. Reprinted from Monthly Summary of Commerce and Finance, July, 1905.
VAN DELDEN LAERNE, C.F. Brazil and Java. Report on coffee-culture in America, Asia and Africa, to H.E. the Minister of the Colonies. _London_, 1885. 637 pp.
_Periodicals_
BACHE, L.S. How the exchange works. The Tea and Coffee Trade Journal, 1921, XLI: 678-682.
BRAND, CARL W. Co-operative competition. The Tea and Coffee Trade Journal, 1914, XXVII: 534-540.
CALVO, J.B., and DELFINO, A.E. Commission for the study of the production, distribution and consumption of coffee. International Bureau of American Republics Monthly Bulletin, 1902, XIII: 1317-1321.
COFFEE. Statist, 1915, LXXXIII: 377-378.
COFFEE and coffee trade. Hunt's Merchant's Magazine, XXVII: 39; XLI: 165.
COFFEE trade. Leisure Hour, XXIX: 357.
COTTON-COFFEE quotation record. Monthly. _N.Y._
CRAWFORD, J. History of coffee. Journal of the Statistical Society, XV: 50.
DUKE, J.S. Coffee trade. De Bow's Commercial Review, II: 303. Hunt's Merchant's Magazine, 1850, XXIII: 59, 172, 451.
EL CAFETAL, revista oficial mensuel dedicada exclusivamente a la industria cafetera en todos su ramos. _New York_, 1903.
FEDERAL REPORTER, for planters, grocers, confectioners, canners and dealers in coffee, tea and spice. _New York._ Current monthly.
GARDNER, J. Coffee trade. Western Journal and Civilian, VII: 301. _Also_, Hunt's Merchant's Magazine, XIII: 273; J. Gardner Hunt's Merchant's Magazine, XXV: 690; Living Age, XXVII: 254.
---- Production and consumption of coffee. Hunt's Merchant's Magazine XXIV: 194.
GILL, W.K. Meeting coffee competition. The Tea and Coffee Trade Journal, 1916, XXXI: 238-239.
GRAHAM, HARRY CRUSEN. Coffee. Production, trade, and consumption by countries. U.S. Dept. of Agriculture. Bureau of Statistics. Bulletin, 1912, LXXIX. 134 pp.
GREAT BRITAIN. COMMERCIAL, LABOUR AND STATISTICAL DEPT. Tea and coffee. Statement "showing the imports of tea and coffee into the principal countries of Europe and into the United States: together with statistical tables relating thereto for recent years as far as the particulars can be stated." 1884-1900. House of Commons, paper 351, 1900. 27 pp. House of Commons paper 363, 1902. 42 pp.
HANGWITZ, JULIAN. The world's coffee trade in 1898. Consular Reports, 1899, LX: 258-261.
HARRIS, WILLIAM B. Coffee and the law. Tea and Coffee Trade Journal, 1912, XXIII; Supplement to No. 6: 41-44.
HEILPRIN, M. History of coffee. Nation, VI: 275.
HUEBNER, G.G. Coffee market. Annals of the American Academy, 1911, XXXVIII: 610-620.
INTERNATIONAL BUREAU OF THE AMERICAN REPUBLICS. Bulletin. Washington, 1893--date. Contains from time to time articles on coffee production in the various Latin-American countries.
KAFFEE verbrauch in den haupt saechlichsten Laendern der Welt. Deutsche Handels-Archiv, 1901, 206-207.
LECOMTE, H. La culture du cafe dans le monde. La Geographie, 1901, III: 471-488. _Also_, in Finnish, Geografiska Foereningens Tidskr., 1901, XIII: 252-272.
LEECH, C.J., & Co. Table of coffee statistics. Annual. _London._
LEHY, GEOFFREY B. Coffee distribution. The Tea and Coffee Trade Journal, 1913, XXV: 564-566.
LEWIS, E. ST. ELMO. Promoting coffee sales. The Tea and Coffee Trade Journal, 1915, XXIX: 539-544.
MAHIN, JOHN LEE. Advertising coffee. The Tea and Coffee Trade Journal, 1912, XXIII: 56-58.
MATHEWS, FREDERICK C. Coffee advertising efficiency. The Tea and Coffee Trade Journal, 1912, XXIII: 38-40.
MCCREERY, R.W. The penny-change system. The Tea and Coffee Trade Journal, 1911, XXI: 462-464.
MACFARLANE, JOHN J. Coffee and tea statistics. The Tea and Coffee Trade Journal, 1916, XXXI: 329-333.
MERRITT, E.A. The world's coffee. U.S. Consul's report on commerce, 1883, No. 31, 125-147.
NEW YORK. COFFEE EXCHANGE. Report. Annual. _New York._
OUR coffee industry. Scientific American Supplement, 1902, LIII: 21994.
PRICE, import, and consumption of coffee. De Bow's Commercial Review, XX: 253.
SIMMONS' SPICE MILL; devoted to the interests of the coffee, tea and spice trades. Monthly. _New York._
TEA and coffee consumption. Current Literature, 1901, XXX: 298.
TEA AND COFFEE TRADE JOURNAL, THE. For the tea, coffee, spice and fine grocery trades. Monthly. New York.
UKERS, WILLIAM H. Advertising Brazil coffee. Tea and Coffee Trade Journal, 1917, XXXII: 34-36.
---- The right coffee propaganda. Tea and Coffee Trade Journal, 1912, XXIII. Supplement to No. 6: 21-28.
UKERS, WILLIAM H., editor. Tea and coffee buyer's guide. Annual. _New York._
UNITED STATES. STATE DEPARTMENT. Production and consumption of coffee, etc. Message from the president of the United States, transmitting a report from the secretary of state, with accompanying papers, relative to the proceedings of the International Congress for the Study of the Production and Consumption of Coffee, etc. Dee. 10, 1902. U.S. 57th Congress, 2nd session. Senate document 35. 312 pp.
VASCO, G. Le cafe. Revue francaise de l'etranger et des colonies et exploration, 1900, XXV: 598-603.
WEIR, ROSS W. Coffee hints for grocers. The Tea and Coffee Trade Journal, 1913, XXV: 566-568.
WESTERFELD, SOL. Retailers' coffee problems. The Tea and Coffee Trade Journal, 1917, XXXIII: 559-560.
WORLD'S coffee trade. The Tea and Coffee Trade Journal, 1919, XXXVI: 129-130.
REGIONAL
BRAZIL
ALVES DE LIMA, J.C. Solugoes sobre o commercio de cafe. _Sao Paulo_, 1902. 88 pp.
BOLLE, KARL. Sao Paulo das bedeutendste Kaffeegebeit der Welt. Deutsche Rundschau fuer Geographie, XXVIII: 66-77.
BRAZIL. MINISTERIO DE FAZENDA. Direitos de ex-portacao e sua cobranca. _Rio de Janeiro_, 1895. 11 pp.
BRAZIL. SERVICO DE ESTATISTICA COMMERCIAL. Statistics of imports and exports. The movement of shipping, exchange and coffee in the republic of the United States of Brazil. (Yearly.) _Rio de Janeiro._
BRAZIL and coffee; souvenir of the Louisiana purchase exposition. 1904. 28 pp.
BRAZIL coffee in England. Bulletin of the Pan American Union, 1915, XL: 514-515.
BRAZILIAN coffee propaganda, The. Commercial and Financial Chronicle, 1909, LXXXVIII: 1223-1224.
BRAZILIAN REVIEW, The: a weekly record of trade and finance. _Rio de Janeiro_, 1907-1914.
COFFEE crop of Brazil, The. Economist, 1909, LXVIII: 1030-1031.
COFFEE exports from Brazil, 1898-1900. Monthly Summary of Commerce and Finance, 1900-1901: 2592-2593.
D'ANTHOUARD DE WASSERVAS, A. Le cafe au Bresil. Journal des Economistes, 1910, ser. 6, XXVII: 16-37.
DA SILVA TELLES, A.E. O cafe e o estado de S. Paulo. _Sao Paulo_, 1900. 60 pp.
EMPIRE of Brazil at the World's industrial and cotton centennial exposition of New Orleans, The. _New York_, 1885. 71 pp.
GREAT BRITAIN. FOREIGN OFFICE. BRAZIL. Resume of a report published in the "Journal do Commercio" of Rio de Janeiro on the production of coffee in Brazil, with statistics respecting its consumption in the United States. _London_, 1899. 7 pp. Diplomatic and Consular Reports, Miscellaneous series, No. 512.
GROSSI, VINCENZO. La crisi del caffe e i progetti per la fissazione del cambio al Brasile. Nuova Antologia, CCVIII; (ser. 5, CXXIV): 484-494.
KAFFEEFRAGE in Brasilien, Die. Grenzboten, LXVI: 335-339.
LEROY-BEAUILIEU, PAUL. Les droits sur le cafe. Le Bresil, la France et nos colonies. L'Economiste francais, XXVIII; no. 1: 101-103.
MOREIRA, NICOLAU JOAQUIM. Brazilian coffee. _New York_, 1876. 11 pp.
N. Lettres du Bresil. La question du cafe. L'Economiste francais, XXVIII, No. 1: 374-377.
PATTERSON, W. MORRISON. Brazil's coffee trade of today. The Tea and Coffee Trade Journal, 1918, XXXV: 323-324.
PINTO, ADOLPHO AUGUSTO. The state of Sao Paulo. _Chicago_, 1893. 14 pp.
SAO PAULO (_state_) BRAZIL. SECRETARIA DE COMMERCIO SE ORRAS PUBLICAS. Estatistica especial da lavoura de cafe nos municipios de Aracariguama, Atibaia, Bananal, Pilar, Sertaozinho e Redempcao. _Sao Paulo_, 1900. 33 pp. Supplemento do Boletin da Agricultura, 1900, ser. I: VI.
---- Estatistica especial da lavoura de cafe nos municipios de Apiahy, Batates. Caconde, Campos Novos do Paranapanema, Dourado, Fartura, Faxina, Itarare, Jaboticabal, Mococa, Monte-Mor, Natividade, Nazareth, Pirassununga, Porto-Feliz. Remedios da Ponte do Tiete, Sao Pedro do Turvo. Sarapuhy, Serra Negra e Yporanga. _Sao Paulo_, 1901. 177 pp. Supplemento do Boletin da Agricultura, 1901, ser. 2: IV.
SEEGER, EUGENE. Coffee crop of Brazil. U.S. Consular Reports, 1898, LVII, No. 218: 334-336.
TRANSPORTING Brazil coffee. Tea and Coffee Trade Journal, 1917, XXXII: 214-224.
WARD, ROBERT DE C. A visit to the Brazilian coffee country. National Geographic Magazine, 1911, XXII: 908-931.
WILLIAMS, J.H. The Brazil coffee situation. The Tea and Coffee Trade Journal, 1918, XXXV: 221-222.
WINDELS, J.H. A coffee buyer's life in Brazil. Tea and Coffee Trade Journal, 1916, XXX: 538-545.
COLOMBIA
DICKSON, SPENCER S. Colombia. Report on the coffee trade of Colombia. _London_, 1903. 8 pp. Great Britain. Foreign Office. Diplomatic and Consular Reports, Miscellaneous series, No. 598.
COSTA RICA
COSTA RICA. CONTABILIDAD NACIONAL. Exportacion de la cosecha de cafe.
COSTA RICA. DEPARTMENTO NACIONAL DE ESTADISTICA. Diagrams de los promedios obtenidos en la venta del cafe de Costa Rica en Londres en los anos de 1890 a 1899. _San Jose_, 1900.
---- Exportaciones de cafe de la Republica de Costa Rica. _San Jose_, 1900. 14 pp. Alcance a La Gaceta, 1900, No. 99.
----Fluctuaciones de los precios del cafe en Hamburgo, 1880-1899. _San Jose_, 1900.
COSTA RICA. SECRETARIA DE RELACIONES EXTERIORES. Estudio e informe sobre el cafe de Costa Rica. 1900. 48 pp.
EAST INDIES
DEKKER, EDUARD DOUWES. Max Havelaar; or The coffee auctions of the Dutch Trading Company; by Multaluli, (pseud.); trans. from the original ms. by Baron Alphonse Nahuijs. _Edinburgh_, 1868.
VERWANGING van de gedwongen koffieteelt door eene vrije volkskoffie-cultuur. Tijdschrift voor Nederlandsch-Indie new ser. 2, V: 252-261.
FINLAND
GRANROTH, ELIAS G. Om cafe och de inhemska waexter, som plaega brukas i dess staelle. _Abo_, 1755. 18 pp.
FRANCE
ARREST DU CONSEIL D'ESTAT DU ROY, qui permet aux directeurs interessez en l'armement du vaisseaux la Paix, de vendre les balles de caffe dont il est charge. _Paris_, 1720. 4 pp.
---- Qui accorde a la Compagnie des Indes le privilege exclusif de la vente du caffe. _Paris_, 1723. 4 pp.
---- Pour la prise de possession par la Compagnie des Indes du privilege de la vente exclusive du caffe, sous le nom de Pierre le Sueur. _Paris_, 1723. 7 pp.
---- Qui ordonne que les commis et employez de la Compagnie des Indes pour l'exploitation des privileges du tabac et du cafe, procederont aux visites et executions au sujet des toiles et etoffes des Indes et du Levant. _Paris_, 1723. 7 pp.
---- Que declare commune en faveur des habitants de Cayenne et de St. Domingue, la declaration du 27. Septembre 1735. _Paris_, 1735. 3 pp.
---- Portant reglement sur les caffez provenant des plantations et cultures des Isles Francoises de l'Amerique. _Paris_, 1736. 4 pp.
DAROLLES, E. Le cafe sur le marche francaise. _Paris_, 1885.
DECLARATION DU ROY, Qui regle la maniere dont la Compagnie des Indes fera l'exploitation de la vente exclusive du caffe. Donnee a Versailles le 10. Octobre 1723. _Paris_, 1723. 15 pp.
---- Concernant les cafez provenant des plantations et culture, de la Martinique et autres Isles Francoises de l'Amerique. Donnee a Fontainebleau le 27. Septembre 1732. _Paris_, 1732. 9 pp.
GERMANY
SCHOeNFELD, KARL. Der Kaffee-Engrosshandel Hamburgs. _Heidelberg_, 1903. 135 pp.
GREAT BRITAIN
GREAT BRITAIN. BOARD OF TRADE. Tea and coffee, 1888, 1893, 1899-1900, 1903, 1908, 1910. Statistical tables showing the consumption of tea and coffee in the principal countries of Europe, in the United States and in the principal British self-government dominions, and also showing the principal sources of supply. Parliament, House of Commons. Reports and papers, 1889, No. 12; 1894, No. 329; 1900, No. 351; 1901, No. 363; 1903, No. 304 (reprinted, London, 1905, 47 pp.); 1908, No. 378 (reprinted, London, 1911, 58 pp.); 1911, No. 275 (reprinted, London, 1911, 19 pp.).
GREAT BRITAIN. TREASURY DEPARTMENT. Copy of diagrams showing the consumption from 1856 to 1888 of tea, coffee, cocoa, and chicory, of alcoholic beverages, and of tobacco, compared with the increase of population. _London_, 1889. House of Commons, paper 121.
LIFEBELT COFFEE COMPANY, LTD. The statutory meeting of the company. _London_, 1909. 2 pp.
OBERPARLEITER, K. Der Londener Kaffeemarkt. 1912.
GUIANA, DUTCH
ROEF-PRAATJE, tusschen verscheiden persoonen, over de tegenswoordige staat van Surinamen en de laage prys der producten; waarin klaar aangetoond word de verkeerde gewoontens, wegens het verkoopen der coffy by inschryving, tot merkelyk nadeel der houders en geintresseerdens der Surinaamsche obligaties. _Amsterdam_, 1774. 175 pp.
HAWAII
HAWAII (Republic) LABOR COMMISSION. Report on the coffee industry. _Honolulu_, 1895. 33 pp.
HAWAIIAN ISLANDS. DEPARTMENT OF FOREIGN AFFAIRS. The Hawaiian Islands, their resources, agricultural, commercial and financial. Coffee, the coming staple product. _Honolulu_, 1896. 95 pp. Also, _Washington_, 1897. 32 pp.
INDIA
CLIFFORD, FREDERICK. Indian coffee: its present production and future prospects. Journal of the Society of Arts, 1887, XXXV: 519-534.
INDIA. COMMERCIAL INTELLIGENCE DEPARTMENT. Note on the production of coffee in India.
INDIA. STATISTICAL DEPARTMENT. Production of coffee in India. 19--.
MEMMINGER, LUCIEN. The Indian coffee trade crisis. The Tea and Coffee Trade Journal, 1917. XXXII: 506-510.
SCHUURMAN, G.E. Eenige beschouwingen over verkoop van gouvernements koffie in India. _Rotterdam_, 1877. 13 pp.
JAVA
KAMERWIJSHEID (Relating to forced native labor in the island of Java) 1879. 31 pp. Reprint from Algemeen Dagblad van Nederlandsche Indie, Sept. 16, 18, 22, 24, 25, 1879.
DE KOFFIECULTUUR op Java. Tijdschrift voor Nederlandsche Indie, new ser. 2, No. 5: 660-667.
KUNEMAN, J. De gouvernements koffie-cultuur op Java. _'s Gravenhage_, 1890. 201 pp.
ROSE, G.F.C. Eenge opmerkingen naar aanleiding van de conclusive van de neerderheid der commissie nit de Tweede Kamer der Staten-Generaal over de nitkomsten van het onderzoek betreffende de koffij kultuur op Java. 1874. 39 pp.
SUERMONDT, G., and LONDON, H.H. Correspondentie. De West-Java-Koffij-Cultuur-Maatschappij verdedigd tegen den schrijver van de koloniale kronijk in de Economist. 1868. 15 pp.
---- West-Java-Koffij-Cultuur-Maatschappij verdedigd tegen de aanvallen van Volksblad en Arnhemsche Courant. _Amsterdam_, 1865. 44 pp.
---- West-Java-Koffij-Cultuur-Maatschappij. Toegelicht. Supplement van den eersten druk met voorrede. _Amsterdam_, 1865. 19 pp.
VAN DEN BERG, NORBERT PIETER. Koffieproductie en koffieuitvoer. _Batavia_, 1884. 8 pp.
VAN VLIET, L. VAN W. De koffij-enquete in verband met de ontworpen West-Java-Koffij-Cultuur-Maatschappij. _Amsterdam_, 1871. 35 pp.
LIBERIA
ELLIS, GEORGE W. Coffee industry in Liberia. U.S. Monthly Consular and Trade Reports, 1904, No. 291: 21-22.
MORREN, F.W. Cultuur bereiding en handel van Liberia Koffie. _Amsterdam_, 1894. 36 pp.
MEXICO
HINOJOSA, G. Cultivo del cafe. _Mexico_, 1883. 8 pp. (Mexico. Ministro de Fomento.)
ROMERO, M. Coffee and india rubber culture in Mexico; preceded by geographical and statistical notes on Mexico. _New York_, 1898. 416 pp.
TERRY, L.M. Coffee culture in Mexico. Overland Monthly, 1901, new ser. XXXVII: 702-709.
NETHERLANDS
AMSTERDAM. VEREENIGING VOOR DEN KOFFIEHANDEL. Statistiek van koffie in Nederland. _Amsterdam_, 1914.
GROENEVELD, J. Tremijnzaken in koffie te Rotterdam. _Rotterdam_, 1893. 15 pp.
JACOBSON, J. "Ernstig bedreigd" "Opgeroepen," een woord naar aanleiding van "Ernstig bedreigd" door den heer J. Jacobson en de daarop gevolgde geschriften van de heeren G.H. Mees en A. Plate, door en Nederlandes. _Amsterdam_, 1879. 12 pp.
JETS over de koffij-veilingen der Nederlandsche Handel-Maatschappij. _Rotterdam_, 1847. 24 pp.
NETHERLANDS (KINGDOM) Laws, statutes, etc. Wij Willem, bij de gratie Gods, konig der Nederlanden ... enz., enz., enz. Allen den genen, die deze zullen zien ... salut! doen te weten: Alzoo wij, tot stijving der inkomsten van den staat, noodzakelijk geoordeeld hebben, dat de koffij binnen ons rijk gebruikt ... aan eene belasting op de consumptie worde onderworpen. _'s Gravenhage_, 18--. 8 pp.
SUERMONDT, G., and LONDON, H.H. West-Java-Koffij-Cultuur-Maatschappij. Het advys der Kamer van Koophandel te Batavia, de Ond Koopman, enz. wederlegd. _Amsterdam_, 1866. 127 pp.
WAANDERS, F.G. van B. De koffiemarkt. _The Hague_, 1882. 27 pp.
PORTO RICO
PORTO RICAN coffee. Outlook, Mar. 24, 1906, LXXXII: 632; May 5, 1906, LXXXIII: 46-47.
UNITED STATES. PRESIDENT, 1901-1909 (ROOSEVELT) Message from the President of the United States relative to his visit to the island of Porto Rico. _Washington_, 1906. 200 pp. 59th Congress, 2d Session, Senate document 135. Message, dated Dec. 11, 1906, accompanied by petitions in relation to the coffee trade, etc., and losses by the hurricane of 1899; and the sixth annual report of the governor, Beekman Winthrop, dated July 1, 1906.
VAN LEENHOFF, JOHANNES W. The condition of the coffee industry in Porto Rico. _Mayaguez_, 1904. 2 pp. Porto Rico Agricultural Experiment Station. Circular No. 2.
WEYL, W.E. Labor conditions in Porto Rico. U.S. Bureau of Labor. Bulletin, 1905, XI: 749-753.
SPAIN
SPANIEN. Bestimmungen ueber die Einfuhr von Kaffee und Kakao aus Fernando Po. Deutsche Handels-Archiv. 1901. 141.
TONKIN
ROTTACH, EDMOND. L'organisation economique de l'Indochine et le cafe au Tonkin. Societe de Geographic commerciale de Paris. Bulletin, 1913, XXXV: 643-660.
UNITED STATES
AMERICAN tea and coffee trade from 1847 to 1916. Tea and Coffee Trade Journal, 1917, XXXIII: 28.
COFFEE EXCHANGE OF THE CITY OF NEW YORK. Annual Report.
COFFEE trade of the United States. Chamber of Commerce, _New York_. Annual Report 1908-1909, pt. 1: 23-29.
COFFEE Trade of the United States for the past six years. Tea and Coffee Trade Journal, 1917, XXXIII: 326-329.
COFFEE TRADE of the United States since 1821. Tea and Coffee Trade Journal, 1918, XXXIV: 336-338.
CUNNINGHAM, E.S. Export of Mocha coffee to the United States. U.S. Consular Reports, 1899, LXI: 625-628.
OUR fastest growing coffee port, including handling green coffee at San Francisco. The Tea and Coffee Trade Journal, 1918, XXXIV: 524-528.
RENAISSANCE of tea and coffee. The Tea and Coffee Trade Journal, 1919, XXXVI: 218-229.
SLOSS, R. New York coffee party. Everybody's Magazine. 1913, XXVIII: 772-783.
TEA, coffee, wines, etc.; consumption of tea, coffee, wines, distilled spirits, and malt liquors in the U.S. since 1870, per capita of population. _Washington_, 1896-1899. U.S. Agriculture Dept. Yearbook, 1895: 552; 1896: 595; 1897: 754; 1898: 723.
UNITED STATES. BUREAU OF STATISTICS. Imports of coffee and tea. 1790-1896. _Washington_, 1896. _Also_, Monthly Summary of Finance and Commerce, 1896, new ser. IV: 670-690.
WAKEMAN, ABRAM. History and reminiscences of lower Wall St. and vicinity. _New York_, 1914. 216 pp.
VALORIZATION
ALTSCHUD, F. Die Kaffeevalorisation. Jahrbuech fuer Gesetzgebubg, 1910, 2.
ATTACKING Brazil's coffee trust. Literary Digest, 1912, XLIV: 1242-1244.
BRAZIL'S failure to control the price. American Geographic Society. Bulletin, 1909, XLI: 220-222.
CAMPISTA, DAVID. Valorisacao do cafe e Caixa de conversao. _Rio de Janeiro_, 1906: 53.
CHANTLAND, WILLIAM T. Valorization of coffee. A detailed report of the transactions and facts relating to the valorization of coffee. _Washington_, 1913. 15 pp. U.S. 63rd Congress, 1st session. Senate Document, 36.
COFFEE combine at bay. Tea and Coffee Trade Journal, 1912, XXII: 497-513.
COFFEE valorization and the Sherman law. Journal of Political Economy, 1918, XXI: 162-163.
COFFEE valorization scheme and the coming harvest, The. Economist, 1909, LXVIII: 910-911.
DE CARVALHO, J.C. O cafe do Brazil, estudos a favor da propaganda para a augmento do consumo e valorisacao do cafe do Brazil no estrangeiro. _Rio de Janeiro_, 1901. 41 pp.
---- O cafe, sua historia, des valorisacao e propaganda pada o augmento do consumo na Europa o algodao, a industria da tecelagem do algodao, sua origem, appareicimento e desenvolvimento na America do Sul. Conferencias publicas realissadas na sede la Sociedade nacional de agricultura. _Rio de Janeiro_, 1900. 53 pp.
DENIS, PIERRE. La crise du cafe au Bresil et la valorisation. Revue politique et parlementaire, 1908, LVI: 494-520.
FERREIRA RANGEL, SYLVIO. Valorisacao de cafe. _Rio de Janeiro_, 1906. 18 pp. _Also_, A Lavoura, IX: 81-90.
FERRIN, A.W. Brazilian plan of limiting shipments. Moody's Magazine, 1912, XIII: 409-414.
HOW the coffee trust has held its grip. Current Literature, 1912, LIII: 52-54.
HUEBNER, G.G. Making green coffee prices. Tea and Coffee Trade Journal, 1912. XXI: 442-449.
HUTCHINSON, LINCOLN. Coffee valorization in Brazil. Quarterly Journal of Economics, 1909, XXIII: 528-535.
KURTH, HERMANN. Die Lage des Kaffeemarktes und die Kaffeevalorisation. Inaugural dissertation, _Jena_, 1907. 34 pp.
LALIERE, A. La valorisation du cafe. Revue economique internationale, Feb. 15-20, 1910, VII, pt. 1: 316-350.
LEVY, MAURICE. La valorisation du cafe au Bresil. Annales des Sciences politiques, 1908, XXIII: 586-603.
MACFARLANE, JOHN J. Coffee valorization analysed. Tea and Coffee Trade Journal, 1910, XIX: 103-110.
MCKENNA, W.E. Cause of advance in price. Public, 1912, XV: 508.
OLAVARRIA, I.A. Liga de los paises cafeteros. _Caracas_, 1898. 20 pp.
PAYEN, EDOUARD. Au Bresil: la valorisation du cafe. Questions diplomatique et coloniales, XXIV: 728-740.
RAISING prices by destruction. Nation, 1909. LXXXVIII: 520-521.
RAMOS, F. FERREIRA. La valorisation du cafe au Bresil. 1907.
RATZKA-ERNST, CLARA. Welthandelsartikel und ihre Preise. Eine Studie zur Preisbewegung und Preisbildung. Der Zucker, der Kaffee und die Baumwolle. _Muenchen_, 1912. 244 pp.
SCHMIDT, FRITZ. Die Kaffeevalorisation. Jahrbuecher fuer Nationaloekonomie und Statistik, 1909, ser. 3, XXXVIII: 662-670.
SIELCKEN, HERMANN. Coffee valorization explained. Tea and Coffee Trade Journal, 1911, XXI: 471-481.
---- A defense of valorization. Tea and Coffee Trade Journal, 1912, XXIII, Supplement to no. 6: 17-21.
SLOSS, R. Why coffee costs twice as much. World's Work, 1912, XXIV: 194-205.
SUIT against the coffee trust. Nation, 1912, XCIV: 508-509.
SYNDICAT general de defense du cafe et des produits coloniaux. Bulletin, _Paris_, 1911, II: No. 6.
THEISS, LEWIS EDWIN. Why the price of coffee increases. Showing how a few rich men, who want to be richer, are pushing up the price of coffee. Pearson's Magazine, 1911, XXVI: 456-463.
TURMANN, MAX. Un etat qui fait du commerce. Le Bresil et la valorisation du cafe. La Revue hebdomadaire, 1909, VIII: 450-470.
UKERS, WILLIAM H. The great coffee corner. Saturday Evening Post, 1909, CLXXXI: 5-7.
VALORIZING coffee. Review of Reviews, 1912, XLVI: 21-22.
VALUE of coffee. Current Literature, 1903, XXXV: 746-747.
WESSELS, L. De opheffing van het monopolie en de vervanging van de gedwongen koffie-cultuur op Java door een staatscultuur in vrijen arbeid. _'s Gravenhage_, 1890. 72 pp.
WILEMAN, J.P. Unparalleled valorization. Tea and Coffee Trade Journal, 1911, XX: 444-445.
ZUR Frage der Kaffee-Valorisation. Deutsche Wirtschafts-Zeitung, 1913, IX: 237-243.
INDEX
NOTE. As this is a book about coffee, the entries in the Index refer--unless otherwise specified--to that general subject, and more particularly to _Coffea arabica_; other varieties are distinguished by their scientific or trade names. Thus, "Adulteration" refers to the adulteration of coffee; and "Adulterants," to the substances used for that purpose.
_Abbreviations Used_
_bev._ signifies beverage _biog._ " biography C. or c. " coffee _C._ " _Coffea_ _chk._ " coffee-house keeper _d._ " died _hyb._ " hybrid _ill._ " illustration _inv._ " invention _newsp._ " newspaper _pamph._ " pamphlet _pat._ " patent, patentee _per._ " periodical _pseud._ " pseudonym _q._ " quoted _v._ " vessel, ship
Italicized words are either scientific terms or titles of publications. Titles of books are followed by the name of the author, if known; other publications are distinguished as broadsides, newspapers, pamphlets, or periodicals.
Geographical names are distributed under various topics, such as "Acreage," "Coffee houses," "Consumption," "Cultivation," "Exports," "Imports," "Production," and the like.
_A Mon Cafe_, Ducis, 548
Abbas, wife of, 21
Abbey, Charlotte, _q._, 177
Abbey, Roswell, _pat._, 245
Abbey, Freeman & Co., 482
Abd-al-Kadir, 14, 431
Abd-al-Kadir ms., 31, 431, 542, 543 Description, 541
Abele, Chris, _pat._, 630, 638, 644, 645; _d._ (1910), 641
_Abeokutae, C._, 142 Java, 216
_Abeokutae_ x _liberica_, _hyb._, 146
Abigail, 13
Aborn, A.C., _q._, Cost card for roasters, 392
Aborn, Edward, 439, 514, 651, 701, 713, 714, 716, _q._, 715
Aborn, W.H., 715
About, Edmund F.V., _q._, 685
Abraham, 18
Abyssinian c., 353, 376, 377
_Account of his Journeys, An_, Olearius, _q._, 22
Ach (chemist), 186
Ach, F.J., 488, 509, 511, 513, _q._, 408
Acidity, percentages in c., 719
Acid c.'s, 397
Acids, 159, 168
Acker, Finley, _pat._, 472, 645, 649, 701
Acker, Merrall & Condit Co., 478, 494, 498
Ackland, James, _chk._, 118
Acreage Africa, British East, 230, 285 Argentina, 236 Australia, 238, 284 Brazil (sq. miles), 277 Ceylon, 236, 283 Ecuador, 236, 278 Federated Malay States, 238, 284 Guadeloupe, 233 Guatemala, 219 Guiana, British, 279 Haiti, 220, 281 Hawaii, 241 India, 226, 227, 282 Jamaica, 232, 281 Java, 215 Leeward Islands, 282 Mauritius, 285 Nyasaland, 230, 285 Philippines, 284 Porto Rico, 223 Salvador, 219, 280 Uganda, 230, 285 Venezuela, 212 Yemen, 230
Adams, _chk._, 559
Adams, Abigail, _q._, 467, 468
Adams, Isaac, _pat._, 245
Adams, John, 110, 113, 593
Adams, Pygan, 609
Adams & Son, 710
Addison, Joseph, 75, 80, 84, 557, 558, 560, 572, 575, 576, 577, 578, 593
_Addison, Life of_, Johnson, _q._, 561
Adjudication (N.Y. Exch.), 334
Adulterant Act, British, 404
Adulterants, 153, 169, 170, 404
Adulteration, 404 Italy, 686 Reasons for, 170 U.S. law affecting, 410 rulings against, 337
Advertisements Arbuckle's (1861), 496 Boston (1748), 467 Cauchois's Private Estate, 498 Coffee-house Boston, 112 New York (1781), 119, 120 Coffee mills (1665), 617 Divination by coffee grounds, 558 First (Abd-al-Kadir's, 1587), 431 First American-newspaper, 468 First newspaper (1657), 56, 432 Of coffee only, _ill._, 434 First printed (1652), _q._, 54, 432, 459, 461 London coffee-house, _q._, 582 Newspaper and periodical, 432-434 Piazza coffee room, _q._, 581 Song by Zecchini, 549 Turks Head coffee house, 582
Advertising, 431-465 Booklets (J.C.T.P.C.), 455 Brands, 455, 462-465 Early history, 431-434 Evolution of, 434, 435 France, 680 Government propaganda, 444-459 Injudicious, 435, 537, 438, 461 Joint coffee trade, 439, 445-459, 514, 515 Lantern slides, 443 Motion pictures, 443, 445 Package-coffee, 440-443 Retail, 443, 444 Trade, 442 Trade journalists as experts, 431 United States, 434-465
Advertising charts, 440, 441
_Advice against the plague_, Harvey, 58
Advisory Board, C. (_see_ Gov't control)
_Affinis, C._, _hyb._, 146
Aga, Soliman, 33, 92
Aging Artificial, 157, 158, 471, 474 Natural, 156, 157, 167, 342, 345, 353
Agriculture, U.S. Dept., 722
_Aigentliche Beschreibung der Raisis, etc._, Rauwolf, _q._, 12
Aiken, G., 612
Akers, Frederick, 498, 499
Alameda (brand), 441
Albanese, 185
Albertenghi, 558
Alcoholic beverages Coffee replaces in Am. colonies, 696 Sold in London c. houses, 61, 78, 81
Alcholism, effect of c. on, 182
Aldhabani (_see_ Gemaleddin)
_Ale wives' complaint against c. houses_ (_pamph._), 72
Alexander, S.R., 485
Alexander & Baldwin, 488
Alhadrami, Muhammed, 16
_Al-Haiwi_ (_The Continent_), Rhazes, 11
Alison, Archibald, 102
Alkaloids in c., 159, 160, 161
All Souls' college, Oxford, 41
Allain, F.V., 487
Allanston, _q._, 179
Allen, _q._, 159
Allen, Ida C. Bailey, _q._, 723
Allen, James Lane, _q._, 564
Allom, Thomas, 663
Alpini (Alpinus), Prospero 43, 431, 541, 543; _q._, 2, 12, 26, 41
_Alt und neu Wien_, Bermann, _q._, 51
Altenberg, Peter, _q._, 549
Altitudes Best, 198, 200 Bolivia, 236 Brazil, 205 Colombia, 208 Costa Rica, 225 Guatemala, 219 Hawaii, 239 Honduras, 234 Indo-China, French, 237 Jamaica, 233 Java, 216 Mexico, 222 Nicaragua, 227 Peru, 236 Salvador, 217 Venezuela, 212, 263 Yemen, 231
_Alumini Etonenses_, Harwood, _q._, 581
_Amarella, C._, _hyb._, 140
Amber (essence of) in c., 695
Ambergris in c., 709
_Ambrosia Arabica, Caffe Discorso_, Rambaldi, 558, _q._, 696
American Can Co., 472, 473
_Am. Chem. Journal_, _q._, 165
American Coffee Co., 521
_American Grocer_, _per._, 526
_American Hist'l Register_, _q._, 126
_Am. Journ. Ophthalmology_, _q._, 182
American Legion, _v._, 316
American Mills, 502
American Sugar Refining Co., 689
Ames, Allan P., 448
Amman & Co., C., 477
Amsinck, Gustave, 479
Amsinck & Co., G., 479, 484, 485, 534
Amurath III, 20, 664
Amurath IV, 20, 38
_Analyst_, _per_, _q._, 165
_Anatomy of Melancholy, The_, Burton, _q._, 543, 38
Ancilloto, Marco, 27
_"----" and Other Poets_, Untermeyer, _q._, 553
Anderson, _pat._, 247
Anderson, Adam, _q._, 72, 73, 74
Anderson, E.D., 472
Anderson, Mrs. _chk._, 86
Andreas, A.T., _q._, 106
Andrews, William Ward, _pat._, 627, 700
Andrews & Co., C.E., 506
Andry, Doctor, 694
Anecdotes, 565-585 Addison, Joseph, 576 Bacon, Sir Nicholas, 570 Bismarck, 565, 570 Bonaparte, Napoleon, 94, 593 Brillat-Savarin, 565 Champmesle, 91 Cibber, Colley, 579 Compton, Bishop of London, 570 de Sevigne, Mme., 91, 565 Dryden, John, 574, 575 Fontenelle, 565 Foote, Samuel, 580, 581 Garrick, David 569, 579, 580 Goldsmith, Oliver, 573, 574 Grevy, Jules, 566 Hannes, Dr., 572 Hogarth, William, 580 Inchbald, Mrs., 576 Jeffreys, Judge, 570 Johnson, Samuel, 567, 568, 569 Kant, Immanuel, 562 Kemble, John, 581 London coffee-house, 567-585 Louis XIV and DuBarry, 566 Lowther, Sir James, 584 Macklin, Charles, 580, 581 Milton, John, 584 Napier, Robert, 700 Page, Judge, 570 Phipps, Sir William, 111 Pope, Alexander, 575, 576, 577, 578 Racine, 91 Radcliff, Dr., 572 Roach, Tiger, 579, 580 Roubiliac, 583 Saint-Foix, 566, 567 Savage, Richard, 570 Sheridan, Richard Brinsley, 581 Sloane, Sir Hans, 582 Steele, Sir Richard, 570 Swift, Jonathan, 570, 578, 579 Talleyrand, Prince, 565 Thurlow, Lord, 572 Voltaire, 178, 565 Ware (Brit. architect), 584
Anezi c., 351, 368
Angel & Co., A., 340
_Angustifolia, C._ _hyb._, 140
Ankola c., 355, 371
_Annales_, Liebig, _q._, 711
_Annales Politiques et Litteraires_, _per._, _q._, 175
_Annals_ (of Phila.), _q._, 120
_Annals on Applied Biology_, _q._, 155
Anne, Queen, 82
_Annee Litteraire_, _q._, 6
Anstead, R.D., _q._, 155
Anthony, Frank M., 479
_Antiquarian Rambles in the Streets of London_, Smith, _q._, 569, 570
Antiseptic, C. as an, 180, 182
Apel, Paul E, 506
Apparatus (_see_ Machinery)
Appenzeller, John C., 503
Applegate, John, 492
Apples in c. (Russia), 686
Apreece, 581
Araba (driver), 658
_Arabia, Description of_, Niebuhr, _q._, 22
_Arabian Chrestomathy_, de Sacy _q._, 2
Arabian c. (_see_ Mocha)
_Arabian Nights, The_, 31
_Arabica, C._ (see note, p. 769)
Arbitration (N.Y. Exch.), 333
_Arbor yemensis fructum cofe ferens, etc., The_, Douglas, 42, 543
Arbuckle advertising, 462-465
Arbuckle, Charles, 521, 522
Arbuckle, Christina, 524
Arbuckle, John, 440, 469, 470, 496, 523, 524; _biog._, 517, 521; _d._, (1912) 524; _pat._, 647
Arbuckle, John (Mrs.), 523
Arbuckle Brothers, 443, 470, 480, 482, 499, 502, 522, 523 Coating coffee, 396 Plant, 524-526 Business, 521-526
Arbuckle Farm, 524
Arbuckles, The, 519
Arbuckles & Co., 507, 522, 524, 635
Arbuthnot, Dr., 81, 84, 578, 579
Arcade Manufacturing Co., 645, 653
_Archives of Psychology_, _q._, 186
Arcularius, James L., 499
Arding, Dr. Charles, 118
Arduino, Pier Teresio, _pat._, 651
Arias, 220
Ariosa (brand), 440, 441, 469, 470, 524 Origin of name, 522
Ariza & Lombard, 488
Arkell, Bartlett, 538
Arkell, W.J., 538
Arlington, Earl of, 582
Arliss, George, 130; _q._, 556
Armstrong, Dr., 578, 580 479, 491, 518, 527; _biog._ 517
Arnold, Francis B., 477, 479, 491, 518
Arnold & Co., B.G., 479, 480 491, 528
Arnold, Dorr & Co., 479, 482, 518
Arnold, Hines & Co., 482
Arnold, Mackey & Co., 477, 479
Arnold, Sturgess & Co., 479
_Arnoldiana, C._, 142 Java, 216
Aroma Advertising value, retail, 423 Best grinds to preserve, 719, 720 Cause of, 163, 165 Chaff rich in, 708 Cup-testing for, 356 Preservation of, 170, 712, 717
Aroma Coffee & Spice Co., 502
Aron & Co., J., 340
_Arroba_ (weight), 268
Art collections Berlin museums, 46 Boston Mus. of Fine Arts, 612 Bostonian Society, 613 London Beaufoy (Guildhall Mus.), 62, 582, 602 British Museum, 604 Guildhall Museum, 602, 603
Armstrong & Barnewall, 476
Arne, Dr., 579
Arnold, _q._, 136
Arnold, Benjamin Green, 469, London Victoria and Albert Museum, 601, 603 New York Clearwater (Met. Mus.), 609 Halsey (Met. Mus.), 609 Metropolitan Museum Pictures, 591 Service, artistic and historical, 599, 600, 607, 608, 612 Paris: Clunny Museum, 600 Portland: Maine Hist. Soc. 614 Potsdam museums, 46 Salem (Mass.): Essex Inst., 614 Sam Ireland's, 593 Vienna: Austrian Art Soc., 590 Washington Peter (U.S. Nat'l Mus.), 599
Arthur, _chk._, 588
_Arthur's_, Lyons, _q._, 563
_Aruwimensis, C._, 144 Java, 216
Ashcroft, John, _pat._, 157 Trade mark, 470
Ashland, James, 477
Ashley, James, _chk._, 582
Astbury, 604, 612
Astor Library, 124
Atha, F.P., 509; _q._, 422
_Athenae Oxiensis a Wood_, _q._, 41
Atlas Mills, 498
Attal (Arabian bale), 266
Atwood & Co., 509
Atwood & Holstad, 509
Aubrey, John, 557; _q._, 40, 53, 56, 59, 60
Auctions Amsterdam, 44 First (1711), 213 London, 327 Netherlands E. Indies, 312
Augagneuri, C., 147
Auger & Co., B.E., 487
Austin, Nichols & Co., 494, 499
Australian c., 355, 376
_Autobiography_, Haydon, _q._, 583
Autocrat (brand), 441
Automatic Weighing Machine Co., 470
Avicenna (Ibn Sina), 11, 17, 431; _q._, 12
a Wood, Anthony, _q._, 41
Ayduis, 14
Ayer Bangies c., 355, 371
Ayer & Son, N.W., 448
Aymar & Co., 476
Babillard, _q._, 559
Bach, Johann Sebastian. 46; _q._, 595-599
Bache, Theophylact, 475
Bacon, Francis, 543, 557; _q._, 38
Bacon, Sir Nicholas, 570
Bacon, Raymond F., _q._, 714
Bacon, Williamson, 480
Bacon & Co., Williamson, 480
Bacon, Stickney & Co., 508
Bacteria, Effect of c. on, 180, 181
"Bad" coffee, 22
Bagnell, 579
Bags, paper (_see_ Containers)
Bahias (c.), 341, 343, 367
Baillon, 558
Baiz, Jacob, 485
Baiz & Wakeman, 478
Baker (chemist), _q._, 165
Baker, John Gulick, _pat._, 469, 639
Baker, Roger, 117
Baker, T.K., _pat._, 647
Baker, William E., _pat._, 649
Baker & Co., 649
Baker & Sons, Joseph, 640
Baker & Young, 485
Baker Importing Co., 539
Baker _vs._ Duncombe (_pat._ suit), 649
Baldi, _q._, 184
Baldwin, Captain, 538
Baldy & Co., J.B., 506
Bales, Arabian, 266, 268
Balis (c.), 355, 374
Balliol college, Oxford, 40, 41
Ballot-box, origin of, 60
Ballou & Cosgrove, 488
Baltagi, 22
Balzac, Honore de, 102, 556; _q._, 557
_Balzac_, Lawton, _q._, 557
Ban, 26, 35
Bananas and c. (_bev._), 694
Banesius (_see_ Nairon)
Bangs, John Kendrick, _q._, 564
Bank of New York, 120
Bank of Pennsylvania, _ill._, 129
Banks, H.W., 479
Banks & Co., H.W., 478, 479, 485
Baptized by Clement VIII, 26
Barbados c., 351, 362
Barbaro, Angelo Maria, 28
Barbor, _inv._, 637
Barclay, Florence L., _q._, 563
Barclay & Hasson, 508
Barker, _pat._, 640
Barmaids, 75
Barnardini, _q._, 186
Barnes, Dr., _q._, 176
Barnes, Sir Edward, 237
Barnicle, Michael, 482
Baro, Jose, 651
Barotti, L., 548
Barquisimento, _v._, 349
Barr, Thomas T., 482
Barr & Co., T.M., 529
Barr & Co., T.T., 477, 482
Barr, Lally & Co., 482
Barrington Hall (brand), 441
Barrington Hall Soluble (brand), 539
Barrowby, Dr., _q._, 580
Barth, G.W., 639
Barthez, 566
Bartlett (artist), 668
Bartow, H., 497
Baruch & Co., 488
Batavia c., 355, 373
Baudelaire, 565
_Baukobensis, C._, 216
Bay, Gottfried, 644
Bayne, Daniel K., 478
Bayne, L.P., 478
Bayne, Jr., William, 448, 473, 478, 535
Bayne, Sr., William, 478
Bayne & Co., William, 485
Beach & Co., J.D., 508, 509
Beaham-Moffatt Mfg. Co., 508
Bean broth, Javanese, 11
Beans as friendly tokens, 655
Beard, Eli, 496
Beard, Samuel S., 496
Beard & Co., Samuel S., 482, 496
Beard & Cummings, 482, 494, 496, 507
Beard & Howell, 496
Beard, Sons & Co., S.M., 499
Beards & Cottrell, 482, 496
Beaufoy Catalogue, Burn, _q._, 583
Beaumarchais, 94
Beauvarlet, J., 587
Beccaria, Cesare, 30, 558
Becker, Joseph, 482
Beckley, S.W., 507
Beckmann, Alfred H., _q._, 418
Bedford, Duke of, 576, 593
Beecher, C. McCulloch, 491
Beede, N.B., 508
Beekmans, The, 475
Beer, _q._, 182
Beer, Coffee, 710, 711
Beeson, Emmet G., _q._, 679
Begon, 6
Behrens & Co., A., 482
Belcher, Jonathan, _chk._, 112
Belgians, King of, 672
Bell & Co., J.H., 502
Bell, Conrad & Co., 485
Bell, Conrad & Webster, 502
Belli, 549, 557
Bello (Bellus), Onorio, 31
Belna (brand), 539
Bencini, Antoni, _pat._, 625
Benedicenti, _q._, 186
Benedict & Co., 485
Benedict & Gaffney, 494, 498, 499
Benedict & Thomas, 494, 501
_Bengalensis, C._, 146
Bengiazlah, 17; _q._, 17
Bennet, Henry, 582
Bennett, J. Hughes, _q._, 181
Bennett, James, 482
Bennett, William, 482
Bennett & Becker, 482, 499
Bennett & Son, William Hosmer, 478, 482
Bennett, Schenck & Earle, 499
Bennett, Sloan & Co., 498, 499
Bentley, Benton & Co., 482
Berchoux, 548
Berg, Thomson & Davis, 502
Berhard, Charles, 505
Berkeley, Bishop, 550
Bermann, M., _q._, 51
Bernard, Claude M.V., _pat._, 629
Bernard (Dean of Derry), 573, 574
Bernhardt, Sarah, 565
Bernheimer, _q._, 163
Bernier, 31, 543, 594; _q._, 616
Berry (_see_ Fruit)
Berry, Benjamin, 508
Berry & Sons, N., 501
Berthier, 102
Berytus (Beirut), Bishop of, _q._, 42
Besant, Sir Walter, _q._, 75, 78
Bethmont, 566
Betrand, _q._, 163
Better C.-making Com., 439 Recommendations, 713, 715
Better coffee-making publicity Favored by N.C.R.A., 513
Beurre, Cafe avec, 683
Beverage Buds as basis, 694 Chemical analysis, 714 Consumption in U.S., 689 Definition, U.S. Dep't of Agr., 722 Discovery (13th century), 655 Evolution of, 693 Fruit and bananas, 694 History, early, 11-23 Hull and pulp as basis, 15 Husks as basis, 26 Origin First reliable date (1454), 16 Legendary, 11, 13, 16
_Beverages Past and Present_, Emerson, _q._, 566
Bey, Kair, 71
_Bible_, 12, 13
Bibliotheque Nationale, 16
Bichivili, _q._, 22
Bichivili manuscript, 542
Bickford, Clarence E., 487, 488
Bickford & Co., C.E., 488
Biddulph, William, _q._, 36, 543
Biggin, Coffee, 624 Origin of name, 699 (_See also_ Infusion devices)
Bill & Co., Alexander H., 501
Binz, _q._, 182, 183
_Biographic Universelle_, Michauds, _q._, 8
Bishop, J. Leander, _q._, 105, 115
Bishop, Nathaniel, _chk._, 109
Bisland & Brown, 497
Bismarck, Prince, 565, 566
Bitter (_see_ Flavors)
Bitter c.'s, 397
Bjorstjerne Bjornson, _v._, 316
Blackall, Alfred H., 501, 502
Blair, Henry, 496, 526
Blair, Henry B., 494
Blair, Sidney O., 502
Blake, Charles F., 482
Blake, Walter F., 535
Blake & Bullard, 482
Blakeman, C.R., 479
Blanc, Louis, 103
Blanchard & Bro., 501
Black bean, 329 Scale, 330
Black broth, Lacedemonian, 13, 36, 38, 40, 58
Blanco, Guzman, 529
Blaney, Henry R., _q._, 110
Blanke, C.F., _pat._, 651
Blanke Tea & Coffee Co., C.F., 502, 539
Blending, 396-400 Retail, 418-421
Blending machinery, 383, 385
Blends, 722, 723 French preferences, 680 Package coffees, 408 Restaurants, 399
Blickman, Saul, _pat._, 652
Bliss, Dallett & Co., 482
Blodgett, Albro, 507
Blodgett, Henry P., 507
Blodgett-Beckley Co., 507
Blohm & Co., 340
Blook & Varwig, 503
Bloom, Daniel, _chk._, 118
Bloom Bros., 488
Blossoms, Bridal flowers in Antilles, 565 Chemistry of, 155
Blotting-paper filters, 708
Blount, Sir Henry, 40, 54, 543; _q._, 13, 38, 56
Blue Mountain c., 350, 362
Blunt, Anne, _chk._, 56
Board of Experts favored, 513
Boardman, George, 508
Boardman, Howard F., 508
Boardman, Thomas J., 508
Boardman, William, 508
Boardman, William F.J., 508
Boardman & Sons, Wm., 508
Boardman & Sons Co., Wm., 508
Boaz, 13
Boconos c., 349, 350, 365
Bodanzky, Arthur, 597
Bodleian library, 53
Boekit Gompong c., 355, 372
Boengie c., 355, 374
Boerhaave, Prof., 543
Bogotas (c.), 348, 349, 363
Bohier & Weikel, 501
Boiling, Discussed (Trigg), 720 N.C.R.A. recommendations, 721
Boindin, Abbie Alary, 554
Boinest, Walter B., 498
Bolivian c., 350, 367
Bon, 12, 26, 35, 41
Bonaparte, Napoleon, 94, 96, 100, 485; _q._, 566
Bondzynski, 185
Bonifeur, Cafe (Guadeloupe), 257
Bonnard, 98
_Bonnieri, C._, 147 Caffein content, 161
Bontius, Jac., _q._, 2
Book, Nicholas, _inv._, 617
Booker, 69
Booklets, advertising, 455
Booms, Ceylon (1845), 237 U.S. (1814), 468
Booms and Panics, 527-530
Booth, A.F., 508
Booth, Otis W., 480
Booth & Linsley, 477, 480
Boquette c., 348, 361
Borino & Bro., 486
Boscul (brand), 441
Bossi, Vernetti & Bartolini, 651
Boston coffee party, 467, 468
_Boston News Letter_, _newsp._, 433
Boston tea party, 106, 110, 689
Boswell, James, 81, 89; _q._, 567, 568, 583
Botanical description, 12, 26, 41, 131-138, 248, 249 Classification, 132 Species, number of, 132 Microscopic, 149-152
Botanical gardens (_see_ Gardens)
Botanists disagree, 132
Botany of coffee, 131-148
_Bottega di caffe_ (comedy), Goldoni, 28
Bouche, Charles J., 505
Boucher, Francois, 588
Boulton & Co., H.L., 340
Boulton, Bliss & Dallett, 482
Bounties, Guadeloupe, 234 Australia (proposed), 239
Bour, J.M., 507
Bour Co., 443, 506, 507
Bourai c., 351, 368
Bourbon c., 353, 378
Bourbon, Grand, c., 352, 353
Bourbon Le Roy c., 352, 353
Bourbon rond, 352, 353
Bourbon-Santos c., 260, 341, 342, 366
Bourdon, Isid, _q._, 565
Bourne, H.R. Fox, _q._, 54
Bovee & Co., Wm. H., 506
Bowdoin, Gov. (_see_ Chicory), 468
Bowers, B.O., 480
Bowman, _chk._, 53, 54
Bowman, John, _pat._, 637
Bown, W.J.H., 510
Bown & Bro., W.T., 507
Bowring & Co., 488
Boyd & Co., G., 501
Braas, Joseph, 507
Brancho, Joao Alberto C., 9
Bradford, Cornelius, _chk._, 119, 120
Bradford, John R. (Mrs.), 614
Bradford, Phebe C., 614
Bradford, William, _chk._, 127, 128, 129
Bradley, Prof. R., 42
Bradley, Richard, _q._, 58
Brady, Cyrus Townsend, 563
Brady, Dr., _q._, 177
Bramhall Deane Co., 634
Brand advertising, 455, 462-465
Brand, Carl W., 448, 507, 514
Brandenburg, Elector of, 45
Brandenstein, Edward, 506
Brandenstein, M.J., 506
Brandenstein, Manfred, 506
Brandenstein & Co., M.J., 471, 488, 506
Brands, 434, 435, 440, 441, 462, 465, 469, 470, 474, 496, 522-524, 538, 539
Brasher, Abraham, 609
Brasher, Ephraim, 609
Brass, Italico, 556
Braun Co., 472, 646
Brayley (topographer), 582
Brazil Coffee Co., 478
Brazil coffee delegation, 514
Brazil-grading, 331
Brazil Trading Co., 485
Brazils (c.), 341-345, 366
Breakfast (brand), 524
Bregolini, Ubaldo, 27
Brett, Colonel, 576
Breur, Moller & Co., 340
Brewing, Altitude limit 9,000 feet, 715 Art of Calkin's patent, 702 Muller's patent, 702 Below boiling point, 515, 707, 714, 717 Care in, 723 Chemistry of, 168, 718-720 Clarifying, 704, 705 Comparison of methods, 720, 721 Evolution of, 702, 704 Filtration _vs._ percolation, 515 Incorrect methods injurious, 179 N.C.R.A. recommendations, 717 Research, Un. of Kansas, 714 Scientific, 718-722 Thurber's method, 712
Brewing devices (1760-1855), 620-629 Acker's (1884), 645 American colonial, 709 Andrews' reversed Fr. drip (1841), 627 Best materials, 717, 721, 722 Blickman's (1916), 652 Care of, 722 Casseneuve's reversed Fr. drip, 623 Cauchois's porcelain-lined urn, 645 Cauchois's centrifugal pump, 651 Chapman's tea or coffee pot, 649 Chronology (1879-1921), 643-654 Combined making and serving pot, 616 Comparative test (1915), 714 (1917), 716 Criterion, 674 Earthenware, painted (Abyssinia), 655 First (boiler), 615, 616 First French patent (1802), 621, 699 First U.S. patent (1825), 469, 624, 625, 699 Fountain, 674 German patents (1877-85), 638 Levant (1691), 696 Le Brun's Cafetiere, 710 Manning's combined, 637 Martelley's patent (1825), 699 Moneuse's urn (1869), 639 Muller's Art of Making Coffee, 653 Napier-List machine, 700 Parker's steam-fountain, 705 Platow, 674 Rabaut's reversed Fr. drip (1822), 623 Savage's tea or coffee pot (1904), 649 Sene's, "without boiling" (1815), 623 Still's steam coffee-maker (1902), 647 Syphon (Napier), 674 Verithing (Summerling's), 674 White's urn (1908), 651 Wyatt's distillation apparatus, 699
Brewing methods, Abyssinia, 655 American colonies, 708, 709 Arabia, 658-663, 695 Australia, 692 Austria, 671, 672 Belgium, 672 Brazil, 691 Bulgaria, 678 Canada, 686, 687 Ceylon, 670 China, 670 Cuba, 692 Denmark, 678 England (1662), 696; (1722), 697; (19th cent.), 704-707 Europe, 670-686 (19th century), 704-708 Finland, 678 France, 678-683 (1669), 696; (1711-1812), 696-698; (19th cent.), 707, 708 Buc'hoz's recipe, 708 Germany, 684, 685 Great Britain, 672-678 Greece, 685 India, 670 Italy, 686, 696 Japan, 670 Java, 670 Levant (1691), 696 Martinique, 692 Mexico, 687 Netherlands, 686 New Orleans, 689, 690 New York, 690 Hotel Ambassador, 691 Waldorf-Astoria, 690, 691 New Zealand, 692 Oriental, early, 31, 694, 695 Paris, 670 Panama, 692 Persia, 670 Philippines, 692 Portugal, 686 Scandinavia, 686 Roumania, 686 Russia, 686 Servia, 686 Spain, 686 Switzerland, 686 Turkey, 31, 665, 667, 668 U.S., 687, 691, 709-723 Jabez Burns' method, 712 Vienna, 670, 671, 672
Brewing process Goldsworthy's (1920), 702
Brews, Composition of, 721
_Brief and merry history of England_, _q._, 77
_Brief description, etc., A_, _pamph._, _ill._, 70, 71
Briggs, James H., 477
Briggs & Meehan, 477
Brillat-Savarin, 565; _q._, 557, 697
Brisbane, _v._, 316
British E. India Co., 75, 82, 106, 601
_British Pharmaceut. Codex_, _q._, 183
Broadbent, Humphrey, _q._, 293, 618, 697
Broadhurst, (tenor), 582
_Broad-side Against C., A; or, the Marriage of the Turk_, _q., ill._, 69, 70
Broad-sides and pamphlets, 58, 60, 61, 64, 66, 68, 69, 71, 72, 432, 433, 434
Brock, J., 503
Brokers Abyssinia, 308, 310 Arabia, 310, 312 New York, 336, 337 (_see also_ Dealers, wholesale)
Bronson, Jr., A.E., _pat._, 647
Bronson, Zenos, _pat._, 245
Bronson-Walton Co., 647
Brougier, _pat._, 167
Brown, Agnes, 526
Brown, Arthur W., 482
Brown, James, 497
Brown, Tom, _q._, 75, 572, 574
Brown & Jones, 497
Brown & Scott, 497, 499
Brownejohn, William, _chk._, 118
Browning, Charles H., _q._, 126
Bruce, James, _q._, 693
Bruckman & Co., L., 496
"Bruderherz" (Kolschitzky), 51
Bruff, Sr., Thomas, _pat._, 468, 621
Bruleau, Cafe, 106
Bruning, William H., _pat._, 653
Bruno, Bishop Joachim, 9
Bubonic-plague boom (1899-1901), 529
Bucararamangas (c.), 348, 364
Buck, John H., _q._, 607
Buckeye (brand), 470
Buc'hoz, Pierre Joseph, _q._, 708
Budan, Baba, 5, 225
Budenbach, T.O., 497
Budgell, 576, 578
Buds, beverage from, 694
Buffon, 98
Buitzenzorg c., 355, 373
_Bukabensis, C._, 146
Bulfinch, Charles, 113
Bullard & Co., C.G., 485
_Bullata, C._, _hyb._, 140
Bulson, A.E.J., _q._, 182
Bun, 1, 3, 12
Bun safi (cleaned beans), 266
Buna, 41
Bunca, 12, 25
Buncha, 12
Bunchum, 11, 12, 25
Bunchy, 38
Bunge, Edouard, 532, 534
Bunn, 3, 12, 17, 35
Bunn, El, 662
Bunnu, 25, 38
Burbank, Luther, 161
Bureaus Bus. research (_see_ Harvard) Chemistry, U.S., 144
Burke, Edmund, 81, 574
Burke, Richard, 573, 574
Burman, _q._, 183
Burmester, H.W., 488
Burn, J.H., _q._, 62
Burns, A. Lincoln, 526, 527; _q._, 391, 394
Burns, George, _chk._, 121
Burns, Henry, 508
Burns, Jabez., 494, 496, 630; _biog._, 517, 526; _d._ (1888), 526, 637; _pat._, 469, 634, 644, 645; _q._, 634, 635, 636, 637, 712 Starts _Spice Mill_, _per._, 470
Burns, Jabez (Mrs.), 526
Burns Jr., Jabez, 526, 527
Burns, Robert, 526, 527; _pat._, 647, 652
Burns, William G., 526, 527; _pat._, 652, 653
Burns & Brown, 495
Burns & Sons, Inc., Jabez, 526
Burr, Aaron, 123
Burstone mills, 637
Burton, Robert, 543, 557; _q._, 13, 38
Bush Terminal Stores, _ill._, 322
Bute, Lord, 572
Butler, Dr., _q._, 179
Butler, Earhart & Co., 469, 508
Butler, Crawford & Co., 508
Button, _chk._, 575, 578
Buying Abyssinia, 308, 310 Arabia, 310, 312 Brazil, 303-308 Netherlands E. Indies, 312
Buying and selling green c., 303-312
Byerly, Thomas, 585
Byerley, Sir John, 585
Cabarets a caffe, 33 (_See also_ Coffee houses)
Cabarrus, E.T., 538
Cable-break panic (1884), 528
Cadwallader, _pseud._, 581
Cafe a la creme, 708 a la minute, 708 au lait, 691, 696 avec beurre, 683 bonifleur (Guadeloupe), 257 bruleau, 106 complet, 683 con leche, 691 de luxe (Guadeloupe), 257 en parche (Guadeloupe), 257 en pergamino (grade), 261 filtre, 675 gloria, 683 mazagran, 92, 655, 682 melange, 671 nature, 683 sultan, 658 sultane, 694
_Cafe, The_, _per._, 34
_Cafe, literary, artistic, and commercial, The_, _per._ (French), 34
_Cafeier et le Cafe, Le_, Jardin, _ill._, _q._, 2, 6, 14, 31 32, 33, 629
Cafes Berlin Admiral's, 684 Bauer, _ill._, 684 Des Westens, 684 "Groessenwahn", 684 Josty's, 684 Kranzler's, _ill._, 684 Victoria, 684 Hague, The St. Joris, 686 London Gatti's, _ill._, 675, 677 Kardomah (chain), 675 London Cafe Co., 674 Monico, _ill._, 675, 677 Nero, 674 Pioneer, 677 Popular, 675, 677 Ritz, 678 Trocadero, 657 Naples Toledo, 686 New York Fleischmann's, 690 Paris Paix, de la, 683 Prevost, 683 Regence, de la, 683 Venice Florian's, 686 (_See also_ Coffee houses; Hotels; Restaurants; Taverns)
Cafes chantants (_see_ Coffee houses)
Caffe, 3
_Caffe, Il_, Belli, 549
_Caffe, Il_ (almanac, 1829), 558
_Caffe, Il_, _per._, (1764-66), 30, 558
_Caffe, Il_, _per._, (1850-52), 558
_Caffe, Il_, _per._, (1884-89), 558
_Caffe Pedrocchi, Il_, _per._, (1885), 558
Caffearine, 159
Caffein, 159, 161, 162, 166, 167, 175, 176, 179, 182, 437, 711, 718, 721 Analyses for, 172 Chaff contains, 708 Harmless in moderation, 717 Hollingworth's experiments, 187, 188 Loss in roasting, 167 Physiological action, 183-188 _Robusta, C._, 145 Solubility, 160
Caffein content (_C. arabica_), 161
Caffein-free c., _ill._, 142, 404 Artificial, 161, 162, 163, 721 Natural, 161, 162, 721 Varieties, 147
Caffetannic acid, 158, 159, 166, 174, 721 Analysis for, 173 Lead number, 514 Misnomer, 716, 718, 719 Physiological action, 182
Caffinets (_see_ Coffee houses)
Caffeol, 163, 164, 719, 720 Physiological action, 183
Caffeone, 163
Cage, R.H., 505
Cage & Drew, 505
Cage, Drew & Co., Ltd., 505
Cahoa, 1, 2
Cahouah, 15
Cahove, 91
Cahua, 1, 38
Cahue, 1, 2
Cahve, 31
Cahwa, 45
Caleb, Negus, 5
Calkin, Benjamin H., _pat._, 652, 702
Calorific value of c., 180
Calvados, 682
_Campaigning with Grant_, Porter, _q._, 563
Campbell (chemist), _q._, 163
Campbell, _chk._, 576
Campbell, Charles, 482
Campbell's _Lives of the Lord Chancellors_, _q._, 570
Campen, Christopher, _q._, 12
Canadian Bank of Commerce, 488
Canby, Edward, 509
Canby, Frank L., 509
Canby, Ach & Canby, 508, 509
Candle, Sales by, 571
_Canephora, C._ Botanical description, 145 Caffein content, 161 Ceylon, 236 Java, 216 Varieties, 146
Cannon & Co., F., 485
Canova, 28, 29
Cans (_see_ Containers)
Cantatas Bach's, _q._, _ill._, 595-599 Fuzelier's, music by Bernier, _q._, 594
Cantino, Cesare, 549
Caouhe, 2
Caova, 2, 26, 41
Caphe, 1, 38
Capodimonte c.-pot, 607
Capitazias, 306 (_See_ Porthandling charges)
Capuchin, Cafe, 683
Caracanda Freres, 338
Caracas c., 348, 364
Caracol (grade), 261
Caracollilo (grade), 264
Caramel in c., 718
Carazo, Padre, 225
Carbohydrates, 165
Cardamom in c., 657, 696, 709
Caret, _q._, 555
Carey, 80, 576
Carey & Co., 480
Cargoes Damaged, 321, 322 Record (Brazil to U.S.), 315, 316
Carhart & Bro., 482
Carit & Co., S.A., 487
Carjat, 103
_Carmen Caffaeum_, Massieu, _q._, 543-547
Carne, John, _q._, 668-670
Carnegie, Andrew, 521
Carpenter, Samuel, 126
Carr, Chase & Raymond, 501
Carret & Co., J.E., 340
Carruthers, 549
Carson & Co., W.K., 485
Carte, D'Oyly, 678
Carter, James, _pat._, 469
Carter, James W., 494; _pat._, _q._, 629
Carter Bros. & Co., 507
Carter, Macy & Co., 480
Carter, Mann & Co., 501
Cartons (_see_ Containers)
Casanas, Ben. C., 503, 513, 535; _q._, 415
Case, Howard E., 496
Caseneuve, _pat._, 623, 699
Casilla (grade), 261
Castel, _q._, 548
Castle Bros., 488
Caswell, George W., 505, 506
Caswell Co., George W., 506
_Catalog, Hudson-Fulton Celebration_, _q._, 607, 609
_Catalogue of the Rarities to be seen at Adam's_, 559
_Catalogue of Traders' Tokens_, Burn, _q._, 62
Catch crops, 203
Cauchois, Frederick A., 498, 701; _pat._, 472, 645, 649, 651
Cauphe, 38
Cavanaugh, Rearuck & Co., 502
Cave, 31
Caveah, 2
Cavee, 26
Cavekane, 32
Cazeneuve, _q._, 159
Celebes c., 355, 374
Centlivre, Susannah, _q._, 554
Central American coffee San Francisco's fight for trade, 489-491
Central Americans (c.), 347, 359-361
Certified Java and Mocha (brand), 524
Ceylons (c.), 351, 352, 370
Chaa (tea), 35
Chabert, Josephine, 518
Chabraeus, 543
Chaff Removal deprecated, 714 Rich in caffein and aroma, 708
Chain-stores, 415, 417, 418
Chamber of Commerce (New York), 119, 120
Chamberlain, George A., _q._, 563
Chamberlain, Orville W., _pat._, 652
Chamberlaine, John, _q._, 432
Champmesle, 91
Champney, Elizabeth W., _q._, 563
Chaouah, 1, 2, 35
Chaova, 41
Chapin, Harold, 556, 563
Chapman, D.J., 501
Chapman, J.W., _pat._, 649
_Character of a coffee house, The_ (broadside) _q._, 66-68
Characteristics Complete reference table, 358-378 Governing influences, 156 Green and roasted, 341-378 Leading growths (chart), 191
Charcoal, C. classed as, 20
Charles II, 20, 41, 59, 71, 72, 74, 82, 109, 554 Proclamation against c. houses, 73
Charlet, 593
Chase, Caleb, 501
Chase & Co., Geo. C., 499
Chase & Sanborn, 435, 470, 471, 485, 498, 501
Chase, Raymond & Ayer, 501
Chatfield-Taylor, H.C., _q._, 556
Chatterton, Thomas, 80, 85, 88
Chattopadhyaya Virendranath, _q._, 1, 2
Chaube, 2, 25, 41
Checking the roast, 387, 391
Cheek, Joel O., 509, 513, 515
Cheek-Neal Coffee Co., 443, 509
Cheek, Norton & Neal, 509
Cheetham, Jr., William H., 501
Chelsea bunhouse (London), 560
Chemical analysis Bean, 171-173 Beverage, 714
Chemistry, 155-173 U.S. Bureau of, 338, 391, 396
Cheribon c., 355, 373
Chess in c. houses, 96, 98, 104
Chesterfield, Lord, 576
Chesterton, Gilbert K., 553
Chestnut, _q._, 155
Chevalier, Aug., 142
Cheyne, George, _q._, 59
Chiapas c., 345, 358
Chibouk, 663
Chicago Liquid Sack Co., 471
Chicago Theatre Society, 555
Chicory Botanical description, 170 Chemical analysis, 170 Extracts of c., use in, 109 First use (Holland, 1750), 170 Introduced into U.S. (1785), 468 Microscopic exam., 152, 153 Substitute for c., 46
Chicory in coffee, 404 France, 678 Great Britain, 673 Paris and Vienna, 670, 671 Scandinavia, 686
Children, effect on, 177, 178
Childs (grocer, St. Louis), 631
China & Java Export Co., 488
Chlorogenic acid. 718, 719
Choate, Joseph H., 690
Chocolate Discovery of, 12 Introduction into North Am., 106 Prices, London (1662), 59 Sold in London (1657), 56 Sold in London c. houses, 41, 61, 78, 80
Chocolate Cream (brand), 441
Chocolate houses (_see_ Coffee houses)
Chocolate pots, 609
Cholera, effect on, 181
Chops Brazil, 306 New York, 321
_Chrestomathie Arabe_, de Sacy _q._, 2, 17, 663
Christian beverage, 26
Chronology, A coffee, 725-737
Chubuck & Saunders, 508
Churchill, 579, 580
Churchill & Co., Frederick A., 502
Cibber, Colley, 579; _q._, 575, 577
Cinnamon in c., 105, 696, 709
Cinnamon roast, 388
Cincinnati, Society of the, 120
Cincinnati Spice Mills, 503
Cipriani, 84, 583
_City, The_, _q._, 86
City Coffee Works, 492
_City Directory, New York_ (1848, 1854), _q._, 494 (1861) _q._, 496
City Dock Co. (Santos, Brazil), 303
City roast, 388
Clarification, 704, 705
Clark, Ammi, _pat._, 625
Clark, Charles A., 506, 514
Clark & Host Co., 506
Clarke Bros. & Co., 508
Clay bowls, 616
Cleaning machinery, 246, 248, 257, 383, 385 Hungerford's patents, 644
Clearing Ass'n, N.Y. Exch., 331, 335
Clearwater, Judge, 609
Clement VIII, Pope, 26
Climate, Best for c., 198
Closset, Emile, 507
Closset, Joseph, 507
Closset & Devers, 507
Closset Bros., 507
Cloves in c., 696, 709
Clubs Boston First, 111 Merchants, 111 London Court de Bone Compagnie, 60 Evolution of, 75 Hanover, 577 Literary, 583 London coffee-house Bread Street, 60 Devil Tavern, 60 Friday Street, 60 Mermaid Tavern, 60 Rota, 59, 60, 583 Turk's Head, 81 Turk's Head Society, 583 White's, 87 New York Coffee House, 690 South America, 690 Phila., supersede c. houses, 130
_Clubs and Club Life in London_, Timbs, _q._, 570-585
Coal roasting, 385, 386
Coarse (_see_ Grinds)
Coated c. Rulings (U.S.) against, 337
Coatepec c., 345, 358
Coating, 166, 396 Condemned by N.C.R.A., 513 Reasons for, 170
Coatzacoalcos c., 345, 358
Coava, 36
Cobans (c.), 347, 359
Cobbett, William, _q._, 561, 562
Cochrane, _q._, 185
Cocoa, first used in Europe, 25
Coffa, 2, 36, 38
Coffalic acid, 719
Coffao, 2
Coffe, 2
_Coffee_, Keable, _q._, 181, 182
_Coffee, A short historical account of_, Bradley, 42
_Coffee and Repartee_, Bangs, _q._, 564, 565
_Coffee Book, The_, _q._, 714
_Coffee cantata_, Bach, 46
Coffee Club (U.S.), 453
_Coffee Club, The_, _per._, _q._, 177
_Coffee from Plantation to Cup_, Thurber, _q._, 182, 712
_Coffee Grinding and Brewing_, N.C.R.A., 715
Coffee house, most beautiful, 599
_Coffee house, The_ (comedy) Rosseau, 88
_Coffee house, The new and curious_, _per_, 45
_Coffee house or newsmongers' hall_, (broadside), 68, 69
Coffee-house keepers, London Proposed newspaper monopoly, 74 Tokens, _ill._, 56, 62, 74, 89, 582, 602, 603
Coffee houses, 293 Advantages, 72 Algeria, 656 Arabia, 658 Augsburg, first (1713), 45 Berlin Arnoldi, 45 City of Rome, 45 English, 45 Falck's (Jewish), 45 First (1721), 45 Miercke, 45 Royal, 45 Schmidt, 45 Widow Doebbert's, 45 Boston, 108-113 American, 108, 111 Auctions held in, 112 British, 108 Crown, _ill._, 108 Exchange, 112, 113 First, 108 Green Dragon, _ill._, 109, 110, 111 Gutteridge, 108 London, 108, 116, 467 North-End, 112 Royal Exchange, 112 Stage coaches start from, 110, 112 Washington, 110 Brazil, 691 Cairo, number (17th century), 26 Chicago Exchange, 106 Lake Street, 106 Washington, 106 Constantinople, 663-667 Prices (1554), 19 Damascus, 668-670 First, 19 Gate of Salvation, 19 Roses, 19 Egypt, 656, 657 England First (1650), 41, 53 Decline, 75 Ordered suppressed, 72, 73 Proclamation by Charles II, 73 Proclamation rescinded, 73 Europe, first, 27 Exeter (Devon) Mol's, 42 France, 33, 682, 684 Germany, 683, 684 First (1675), 45 Hamburg, first (1675), 45 Italy, 27, 28 First, 27, 686 Leipzig, first (1694), 45 London, 53-89 Adam's (and museum), 559, 560 Baker's, 87 Baltic, 87 Batson's, 78 Bedford, 80, 84, 88, 576, 579, 580 Blue Hall, 575 Bowman's, 83 British, _ill._, 79, 86 Button's, _ill._, 80, 81, 83, 84, 570, 575, 576, 577, 578, 579, 593 Caledonien, _ill._, 84, 593 Chapter, 78, 80, 88, 582 Child's, 78, 88, 560, 582 Cocoa-Tree, 78, 79, 87, 560 Decline of, 61, 62, 81, 82, 674, 675 Dick's, _ill._, 87, 88, 555, 572 Dish of Coffee Boy, _ill._, 603 Don Saltero's, _ill._, 80, 86, 88, 558 Museum, 559 Edinburgh Castle, 75 Farr's, 54 Fire of 1666, 61, 62 First (1652), 42, 53, 54, 293 Folly (house-boat), 89 Garraway's (or Garway's) _ill._, 56, 77, 80, 83, 561, 570, 571, 572 Gaunt's, 588 George's, 584, 585 Giles's, 560 Grecian, _ill._, 61, 77, 80, 85, 560, 584 Groom's, 572 Hamlin's, 78 Jacob's, 42 Jamaica, 83 Jenny Man's, 560 Jerusalem, 88 Joe's, 571 Jonathan's, 88, 554, 560, 572 Little Man's, 79, 88 Lloyd's, _ill._, 75, 80, 85, 572 London 88, 582 Man's, 61, 88 Miles's, 583 Nando's, 80, 88, 572, 585 New England and North and South American, 88 New Lloyd's, 86 New Man's, 88 New Slaughter's, 84 News centers, use as, 77 North's, 78 Number (1715), 74 Old Man's, 77, 79, 88 Old Slaughter's, 84 "On the Pavement", 583 Rosee's, 42 Peele's, 80, 88, 585 "Penny universities", 3 Percy, 89, 585 Piazza, 80, 89, 581 Piazza coffee room, 580, 581 Rainbow, 62, 77, 89, 572 Read's, 74 Red Cow, 83, 574 Robins's, 63 Robinson's, 570 Rochford's, Mrs., 79 Rose, 84, 574 Royal Swan (and museum), 559 Second, 54 Shakespeare, 84 Slaughter's, _ill._, 80, 84, 85, 580, 583, 584, 593 Smyrna, 79, 80, 89, 573 Squire's, 86 St. James's, 75, 78, 79, 80, 88, 558, 560, 562, 573, 574, 588 Stone's, 675 Thomas's, 84 Tiltyard, 78 Tom King's, 89, 581 Tom's, _ill._, 80, 85, 575, 576, 579, 580, 593 Turk's Head, 56, 59, 80, 81, 89, 582, 583 Turk's Head, Canada and Bath, 583 Virginia, 83 Welch (Daniels), 78 White's, _ill._, 79, 87, 558, 587, 588 Burned (1733), 587 Widow Hambledon's, 575 Williams's, 78 Will's, 77, 79, 80, 83, 558, 560, 574, 575, 588 Young Man's, 78, 79, 88 Marseilles, first (1671), 32 Mecca Opposition, 17 Relicensed, 18 Milan Demetrio, 30 Netherlands, 44, 686 New England, 107-113 New Orleans, 106 New York, 115-124 Auctions held at, 118 Bank, 121, 124 Burns, _ill._, 117, 121 City, 119 Civic forums, use as, 115, 117, 118, 120 Directory, use as, 120 Double R., 690 Exchange, 118, 119 Exchange coffee room, 120 Exchanges, use as, 117, 118, 119, 120, 123 First (1696), 116 Decline, 123 Gentlemen's Exchange, 118 Keen and Lightfoot's, 120 King's Arms, _ill._, 116, 117, 118, 121, 467 Merchants, _ill._, 115, 118, 119, 122, 123, 593 Birthplace of Union (1774), 474 Congress of Deputies Suggested, 120 Memorial tablet (1914), 473, 474 Organizations meeting therein, 120 New, 117,118 New England and Quebec, 121 New York, 120 Pequot, 611 Social centers, use as, 115 Tontine, _ill._, 120, 121, 123, 593 Whitehall, 121 Nuremburg, first (1696), 45 Oxford Jacob's, 41, 53 Jobson's, 41 Tillyard's, 41 Padua: Pedroechi, _ill._, 29, 30, 599 Paris, 91-104 Alcazar d'Hiver, 98 Anglais, 103 Bonnard's, 98 Beauvilliers', 102 Chartres, 102 Chat Noir, 104 Concert du XIX Siecle, 98 Concert Europeen, 98 Des Mille Collonnes, _ill._, 99 Development of. 94, 96 Durand, 104 Dutch, 103 Eldorado, 98 English, 103 Fevrier's, 102 First (1672), 291, 670 Folles Bobino, 98 Foy, _ill._, 97, 100 Gaiete, 98 Grand Commun, 102 Gregory's, 93 Guerbois, 104 Laurent, 103, 554 Lefevre's, 96 Le Gantois's, 93 Litteraire, 103 Madrid, 103 Magny's, 94, 96, 102 Maire's, 103 Maison Doree, 103 Makara's, 93 Maliban's, 93 Mapinot, 102 Masse's, 102 Meot's, 102 Momus, 100 Number of, 93 (1843), 94 Paix, de la, 103 Pascal's (Fair of St. Germain), 33, 92 Paris, _ill._, 101, 103 Procope, _ill._, 94, 95, 98, 566 Rambuteau, 98 Regence, 96, 98 Riche, 103, 104 Rocher de Cancale, 104 Rotonde, 100, 102 Royal Drummer, _ill._, 94 Stephen's, 93 Terre's, 103 Tortoni, 103 Tour d'Argent, 94 Trois Freres Provencaux, 102 Vachette, 102 Venua's, 102 Very, 102 Voisin, 103 Persia, 21 Philadelphia, 125-130 Decline of, 130 Exchange (proposed), 130 Scene from _Hamilton_, _ill._, 556 Exchanges, use as, 128 First (1700), 126 James, 127 London, _ill._, 125, 126 Slave auctions, _ill._, 128 Sunday closing, 129 Swearing, gaming, etc., prohibited, 128 London (2nd), _ill._, 127 Merchants, 125, 129, 130 Roberts', 127 Social centers, use as, 125, 130 Ye coffee house, 125, 126, 467 Post-office, use as, 126 Portugal, 686 Regensburg: first (1689), 45 Santo Domingo, first (1738), 34 Spain, 686 St. Louis: Leonhard's, 105 Stuttgart: first (1712), 45 Turkey, 32, 663-670 Closed, 20 Reopened, 21 United States (1700), 708 Venice, Abbondanza, 28 Angelo Custode, 28 Arabo-Piastrelle, 28 Arco Celeste, 28 Aurora Plante d'oro, 28 Buon genio-Doge, 28 Coraggio-Speranza, 28 Dame Venete, 28 Ducca di Toscana, 28 Florian, _ill._, 27, 28, 29, 555 Fontane di Diana, 28 Imperatore Imperatrice della Russia, 28 Menegazzo, 28 Orfeo, 28 Pace, 28 Pitt. l'eroe, 28 Ponte dell' Angelo, 27 Quadri, 28 Redentore, 28 Re di Francia, 28 Regina d'Ungheria, 28 Spaderia, 27 Tamerlano, 28 Venezia trionfante, 28 Vienna, 671, 672 Blue Bottle, 50, 590 First, 51, 590 Kolschitzky's, 50 Mosee's, Franz, 51 Number of (1839), 52 Sacher, 50 Schrangl, 671
_Coffee houses vindicated_, _pamph._, _q._, 71, 72
_Coffee, Its History, Cultivation and Uses_, Hewitt, 480
Coffee kings First (Germany), 47 (U.S.), 517 Last (U.S.), 518
Coffee-makers' guild of Vienna, 51
_Coffee man's granado, The_ (Broad-side), 66
Coffee palaces (_see_ Coffee-houses)
Coffee Pep (brand), 539
Coffee pots (_see_ Service)
Coffee Roaster & Mill Mfg. Co., 497
Coffee Roasters Traffic and Pure Food Association, 473
Coffee rooms (Norway), 686
_Coffee scuffle, The_ (broadside), _q._, 64
Coffee shops (houses), London, 674
Coffee-smellers (Germany), 47
_Coffee, tea, and chocolate, Concerning the use of_, Dufour, 34
_Coffee, tea, and chocolate, The manner of making_, Dufour, 34
Coffee tree, Kentucky, 564
Coffee water (rosa-folis), 695
Coffey, 41
Coffi, 2
Cognac in c., 106, 686
Cogollo & Co., 34
Coho, 1, 2, 38
Cohoo, 2
Cohove, 91
Cohu, 2
Coit & Son, Henry, 476
Coke roasting, 385, 386
Colaux & Cie, _pat._, 625
Cole & Son, Stephen, 476
Coles Manufacturing Co., 472, 646
Colet M.H., _q._, 594
Colgate, Charles C., 492
Colgate, Samuel, 492
_Collection of Voyages and Travels, A_, _q._ 23
Collins, William, 580
Coloring substances, 170
Colombians (c.), 348-350, 363, 364
Colpani, 558
Columbia University, 186
_Columbian Centinel_, _newsp._, _q._, 434
_Columnaris, C._, _hyb._, 140
Comite Francais du Cafe, 445
Commaille, _q._, 165
Commercial Ass'n, Santos, 314
Commercial coffee chart, 191
Commercial Coffee Co., 478
_Commercial Organic Analysis_, _q._, 159
Commissario, 303, 304, 305, 306, 312, 491
Commissions New York, 334, 336 Santos, 304
Committee of Correspondence, 120, 474
Committee of One Hundred (1774), 120
Commonwealth and c., 54, 59
Competition, retail, 426
Complet, Cafe, 683
Compton (Bishop of London), 570
Condorcet, 94
Confectionery, C., 695
_Confessions_, Rousseau, 102
_Congensis, C._, 147
_Congensis var. Chalotii_, 147
_Congensis_ x _Ugandae_, _hyb._, 146
Congo, Belgian, c., 353, 377
Congo coffee, caffein content, 161
Congress of Deputies, 120
Conkling & Lloyd, 476
Con leche, Cafe, 691
_Connoisseur_ (London), _per._, _q._, 579
Conopios, Nathaniel, 40, 41, 43
_Conquest of Granada_, Dryden's (censured by Rota), 60
Conrad & Co., J.H., 502
Consolidated Coffee Co., 508
Consortium of 1868, 476
Constantine, George, _chk._, 61, 84, 584 (_See_ Jennings, George)
_Constantinople, Illustrated_, Walsh, _q._, 663, 664
_Constantinople in 1657, Relation of a Journey to_, Rolamb, _q._, 23
_Constantinople, Old and New_, Dwight, _q._, 664-667
Constituents of c., Valuable, 693
_Constitutional Antiquities of Sparta and Athens_, Gilbert, _q._, 40
Consumo (grade), 261
Consumption, 285-302 Argentina, 279, 286, 287, 291 Australia, 286, 287, 291 Balkan States, 290 Belgium, 285, 287 Canada, 286, 287 Chile, 286, 287, 291 Colombia, 278 Cuba, 286, 287, 291 Denmark, 287, 290 Europe (19th Century), 295, 296 Federated Malay States, 284 France, 285, 287, 290 Average annual, 678 Germany, 285, 287, 290 Great Britain, 285, 287 Guiana, French, 279 Italy, 285, 287, 290 Mexico, 280 Netherlands, 285, 287, 290 New Zealand, 285, 287, 291 Norway, 287, 290 Peru, 278 Portugal (1919), 290 Russia, 285, 287, 291 Salvador, 280 San Francisco, 487 Scandinavia, 285, 290 Spain, 285, 287, 290 Sweden, 287, 290 Switzerland, 285, 287, 290, 291 Table of World, 287 Tea and c. comparisons, 288, 289 Union of South Africa, 286, 287, 291 United States, 106, 285, 287, 288, 293, 294 Popularity explained, 106 Prohibition; effect on, 689 World-war; effect on, 297 Venezuela, 278
Consumption per capita Foreign countries, 288-290 Groix, Island of, 176 Tables, 288 United States, 298, 299, 476 Methods of computing, 302
Containers, 402-404, 408-412, 470, 471 First paper and tin-end, 471 First strawboard (1881), 471 Leather bags, greased (1710), 620 Pots of various sizes (1790), 491, 492 Standardizing, 410 Vacuum, 471
Conti, Prince de, 590
Contracts, 329, 331 Cost-and-freight, 513, 515 In-store, 331 N.Y. Exchange, 333-335 To arrive, 335
Controversies England, 64-74 Commercial, U.S., 438 Medical, Eng., 58, 59 Political, Eng. (1666-72), 72, 73, 76 (_See also_ Opposition; Coffee houses)
Conway, Charles, 499
Cooling, 381, 636, 641
Cooling machinery, 394, 395
Cooling machines Burns's flexible-arm, 652, 653 Emmerich automatic (1897), 639 German patents (1877-85), 638 Grohens's rotary, 646
Cook, O.F., _q._, 202, 223
Cooper, Charles, _q._, 675
Cooper, Cornelius, 492
Cooper, L.S., 495
Cooper & Co., Nathaniel, 476
Coorg c., 351, 379
Copha, 1, 2, 38
Cophie, 56, 58
Cophy, 56
Coppee, Francois, 565
Cordoba c., 347, 358
Corinchies c., 355, 371
_Corner in Coffee, The_, Brady, 563
Corners Arnold's (1869-1881), 517, 518 Blanco's (1895), 529 Kaltenbach's (1891-92), 476, 529 United States (1901), 530
Corn-poppers for roasting, 635
Correa & Sons, F.A., 338
Corbett, Barney, 503
Corbett & Heekin, 503
Corbin, May & Co., 485
Corinna (Mrs. E. Thomas), 575
Cornell & Smith, 508
Cost card for roasters, 392
Cost analysis, 407, 408 Retail, 418
Cost and freight brokers, 336, 337
Cost and profits, retail, 426, 427 Chart 428
Costa Ricas (c.), 348, 361
Coste, Felix, 448, 457, 514
Cotovicus, 32, 696; _q._, 20
Cottraux, E.P., 505
Cottrell, 496
Couha, 2
Couguet, Dr. A., _q._, 26
Coventry, Sir William, _q._, 72
Cowha, 2
Cowha, 2
Cowper, William, 88, 557; _q._, 550, 572
Cradle of Am. liberty, 293
Cramer. P.J.S., _q._, 133, 138, 140, 142, 144, 146, 147, 345
Crampton, G.E., 501
Crawford, Thomas A., 505
Crawley, Edwin, _pat._, 642
Cream in c., 399, 698
Crebilon, 94
Credit policy, retail, 428, 429
Creighton, Clarence, 477
Creighton & Ashland, 477
Creighton, Morrison & Meehan, 477
Creme, Cafe a la, 708
Crepaux, 708
Cripps, _q._, 602
Crispe, Sir Nicholas, 54
Crocker, Nathaniel, 508
Cromwell, Henry, 575
Cromwell, Oliver, 72
Crooks & Co., Robert, 485
Crooks & Co., Samuel, 501
Cross & Co., C.A., 642
Crossman, George W., 482, 518, 519
Crossman, W.H., 482, 518, 519
Crossmnn & Bro., W.H., 482, 484, 518, 530
Crossman & Sielcken, 482, 519, 521
Crossman-Sielcken contract, 519
Crouse & Co., Jacob, 508
Cruger, Henry, 475
Cruger, John, 475
Crusade (brand), 435
Cubans (c.), 351, 361
Cucuras (c.), 348, 349, 364
Cuchaletto (chocolate), 107 Sold in Boston (1670), 107
Culapius, S., _pseud._, _q._, 181
Culbreth, _q._, 181
Cultivation, 197-243 Crop maturity, 138 Early, 197 Spread of, 5, 6, 7, 8, 9 (_see also_ Propagation)
Cultivation (geographical) Abyssinia, 1 Africa, British Central, 9 Africa, British East, 9 Amazonas (began 1752), 9 Angola, 229 Arabia, 2, 5, 230, 231 Began (A.D. 575), 5, 230 Argentina, 236 Australia, 9, 238, 239 Bolivia, 236 Bourbon (Reunion), 9 Brazil, 9, 74, 75, 204-208, 275 Profits (1900), 205 California, Southern, 9 Celebes (began 1750), 9, 217, 283 Ceylon, 236, 237 Begun by Arabs (before 1505), 6, 43 Begun by Dutch (1658), 6, 43 Systematic (1690), 282 Colombia, 208-212 Costa Rica, 9, 135, 225, 280 Cuba, 9, 231, 232 Dominican Republic, 232 Ecuador, 230 Federated Malay States, 238 Fiji Islands, 243 France, 6 Guadeloupe, 233, 234 Guam, 242, 243 Guatemala, 9, 135, 219, 220 Guiana, British, 235, 236, 279 Guiana, Dutch, 235, 236, 279 Guiana, French, 235, 236 Haiti, 9, 220 Hawaii, 9, 239, 241 Honduras, 234 Honduras, British, 234, 235 Indo-China, French, 9, 237 India, 5, 9, 225-227, 282 Jamaica, 9, 74, 233 Java, 9, 43, 74, 213, 293 Liberia, 230 Martinique, 6, 7, 8, 9, 233 Mexico, 9, 220, 221, 222, 280 U.S. interest, 221 Netherlands, 5, 6 Netherlands E. Indies, 6, 213-217, 283 New Caledonia, 243 Nicaragua, 227 Panama, 235 Para, 9 Paraguay, 236 Peru, 236 Philippines, 9, 241, 242 Porto Rico, 9, 222, 223, 225 Queensland, 9 Rio de Janeiro, 9 Salvador, 217, 219, 279 Santo Domingo, 9 Sao Paulo, 205-208 South America (first), 279 Straits Settlements, 238 Sumatra, 216, 217, 283 Tahiti, 243 Tobago, 234 Tonkin, 9 Trinidad, 234 Uganda, 230 United States, 9 Venezuela, 9, 212, 213, 277 West Indies, 9 Western Hemisphere (first), 294
Cultured (brand), 474
Culver & Geiger, 509
Cumberland, _q._, 573, 574
Cummings, W.A., 496
Cunningham, 583
_Cup of c., or c. in its colours, A_ (broadside), _q._, 64
Cup-testing, 356, 357 San Francisco, 487, 488
Curacoa c., 351, 363
Cure-all, 58
Cure for drunkenness, 58, 61
_Curiosities of Literature_, D'Israeli, _q._, 41
Curtis & Burnham, 508
Curtis Publishing Co., 441
Cushing, _q._, 179
_Customs and Fashions in Old New England_, Earle, _q._, 709
Custom-house procedure, New York, 319
Cutler, Benjamin, 492
Cuyler, Philip, 475
C.W. (brand), 441
Cyrill, Patriarch, 40, 41
da Ponte, Lorenzo, 28
Dagoty, 589, 590
Dahlman, Henry, 506
Dahlman, John, 506
_Daily Post_ (Lond.), _newsp._, _q._, 588
Dakin, Elizabeth, _pat._, 633
Dakin, William, _pat._, 633
Dakin & Co., 633
Dakotan, _v._, 316
D'Alembert, _q._, 3
Dally, Gifford, 128
Dana, John Cotton, _q._, 712
Dancourt, _q._, 554
Daney, Sidney, _q._, 8
Daniel, _chk._, 78
Dannemiller, A.J., _q._, 409 Coffee-selling chart, 409
Dannemillers & Co., 484
Danton, George Jaques, 94, 98
_Danvers' Letters_, _q._, 2
d'Argenson, De Voyer, 594
Dark roast, 356, 387
Darouf (Arabian bale), 266
d'Arvieux, Chevalier, _q._, 2
Dash, Bowie, 479, 497, 527
Dash, J. Bowie, 497
Dash & Co., Bowie, 469, 477, 528
Dater, Henry, 482
Dater, Philip, 482
Dater & Co., Philip, 482
Dauchet, 554
Daudet, Alphonse, 103
Daughty, Charles, M., _q._, 661-663
Daugleish, Dr., 677
Dauphine of France, 600
Davenant, Sir William, 80, 576
Davenport & Morris, 485
David, 13
Davies, Tom, 567, 568
Davies & Co., John L., 502
Davies & Co., Ltd., Theo. H., 488
Davis, S.L., 499
Davis & Co., Noah, 501
Dawson, August T., _q._, 711, 712
Dayton & Co., 480
Dayton Spice Mills, 443
Dayton Spice Mills Co., 508
De Belloy, Jean Baptiste, _inv._, 94, 621, 622, 697, 698
de Boze, _q._, 543
de Bussy, Th. Roland, _q._, 656
de Chirac, 6
de Clieu, Mathieu Gabriel, 6, 7, 8, 233, 550 Memorial to, 9 Verses about, 8 Voyage to Martinique, 6, 7
_De Constantinople a Bombay, Lettres_, Della Valle, _q._, 12
de Coverley, Sir Roger, 86
De Fremery & Co., 488
de Goncourt, Jules, 102, 103
de Gourcuff, O., 557
de Jour, Rouille, 8
de Jussieu, Antoine, 6
_De la Cafe_, de Gourcuff, 557
de la Motte, Houdard, 554
De Lancey house, New York, 121
de Lannay, Count, 47
de Laval, Pyrard, _q._, 2
de l'Ecluse, Charles, 31
De Lessert & Co., J.S., 476
De Lima, D.A., 482
De Lima, D.A. & J., 482
De Lima & Co., D.A., 482
De Luxe, Cafe (Guadeloupe), 257
de Mattei, Natale, _pat._, 653
De Mattia, _pat._, 166
De Mattia Bros., 686
de Maupassant, Guy, 565
de Mere, Mlle., 91
de Monteith, Fulbert, _q._, 22
de Musset, Alfred, 98, 102, 565; _q._, 103
de Noailles, Duke, 567
de Nointel, 542
De Quincey, Thomas, _q._, 562
de Pompadour, _ill._, 588, 600
de Rabutin-Chantal, Marie, 91
de Sacy, Baron Antoine Isaac Silvestre, 17; _q._, 2, 663
_De Saluberrima Cahue seu Cafe_, etc., Nairon, 16
de Santais, Edward Loysel, _pat._, 629
De Sarlo, _q._, 186
de Saxe, Marie-Josephe, 600
de Sevigne, Madame, 91, 565
de Thevenot, Jean, 31, 91
de Tournemine, 591
de Wildman, M.E., _q._, 132
Dealers, Wholesale New Orleans, 486, 487 New York, 475-482
Dearman, Richard, _pat._, 621
Decaffeinated (_see_ Caffein-free)
Declaration of Independence, 111
Decoction defined, 698
Decreuse, 589
Deep Sea Hotel (Arbuckle's), 524
Deer Co., A.J., 443, 472, 473, 643, 646
Defendorf, George, 492
Deffes, 594
Defoe, Daniel, 80; _q._, 78, 79
Dehio, 186
del Castillo & Co., Rafael, 340
Delafield, Henry, 476
Delafield, William, 476
Delille, Jacques, _q._, 547
Dell, John C., _pat._, 644
Della Valle, Pierre (Pietro), 543; _q._, 2, 12, 27
Delphine, Sr., _pat._, 639
Demidoff, Prince, 103
Democracy, Coffee and, 20, 21, 54, 72, 75, 293 Am. colonies, 107 Boston, 111 England, 59 France, 100 Italy, 28
Demonstrations, etc., Store, 425
Dennis, 575
Denobe, _pat._, 621
Deodorant, 58, 180
Department stores, 415
Des Arts & Henser, 476
_Des Dames du Temps Jadis_, Villon, _q._, 135
Descamps, 591
Desmoulins, Camille, 94, 100
Desserts, recipes, 723, 724
Destree, _q._, 186
Desvignes, _pat._, 157
Detroit Testing Laboratories, 715
Developing point, 389
Deverall, R.R. & A. 501
Devers, A.H., 507
_Dewevrei, C._, 142 Java, 214
Diarrhea, effect of c. on, 181
_Diary_, Jourdain, _q._, 1
_Diary and Correspondence_, Evelyn, _q._, 40
Dickinson, Gilchrist, 476
_Dictionary_, d'Alembert, _q._, 3
_Dictionary_, d'Arvieux, _q._, 2
_Dictionary of Applied Chemistry_, _q._, 164
_Dictionary, New English_, Murray, _q._, 1
_Dictionary, Universal_, _q._, 176
Diderot, Denis, 94; _q._, 96, 98
Dieckmann & Co., 488
Diefenthaler, Charles E., 497
Diefenthaler, T.F., 497
Dietl, 186
Dietz, F.C., 508
Digestion, effect of c. on, 175, 177, 178-180
Diligence (infusion device), 620
Dilworth & Co., J.S., 507
Dilworth Bros., 435, 507
Dimond & Gardes, 482
Dimond & Lally, 480, 482
Direct-flame roasting, 386, 641
Discovery of c. (_see_ Origin)
Diseases and pests, 147, 148, 152, 203, 204 C.-berry beetle, 203 C.-leaf miner, 147, 203 Eel-worm disease, 204 Fungoid, 147, 148, 203 _Hemileia vastatrix_, 148, 152, 203 Insects, 203 Leaf blight Ceylon 203, 236, 237, 282, 283 Dominican Rep., 281 Hawaii (1855), 241 India, 226 Philippines (1889), 242 _Pellicularia tokeroga_, 148 Root disease, 148, 204 _Sphaerostilbe flavida_, 204 Spot of leaf and fruit, 148
D'Israeli, I., 557: _q._, 41, 53, 72, 91
Distillation devices Napier-List (1891), 639 Napierian (1870), 639 Napier's vacuum (1840), 637 Wyatt's patent (1802), 621
Ditson, Thomas, _pat._, 245
Dittman, Charles, 486
Dittman, Jr., Charles, 487
Dittman Co., Chas., 486, 487
Divination by coffee grounds, 558
Divorce, C. and, 22
Doane & Co., J.W., 482, 484, 485
Dolton & Co., Wm., 508
_Domestick Coffee Man_, Broadbent, _q._, 293, 697
Dominguez, Andres, 221
Donaldson, 578
Donovan, Prof., _q._, 704
Donmartin, _inv._, 620, 697
Donns, _q._, 8
Doolittle, _q._, 167
Doran, John, _q._, 705
Dorn, R.H., 505
Dorr, S.H., 535
Dorsay, Benjamin, 468
Dorset, Earl of, 584
Double roasting, 387
Douglas, James (Bishop of Salisbury), 42, 543, 574
Downer, Samuel A., 502
Downer & Co., 501, 502
Downtown Association, New York, 517
Drake, Samuel Gardner, _q._, 108, 116
Drake & Co., W.D., 507
Dramatic Literature, C. in, 554-556
Draper & Co., John H., 482
Dressing machinery, 245
Drew, J.C., 505
Drink (_see_ Beverage)
Drinksum (brand), 524
Droste, H.R., 503
Drouais, Francois Hubert, 589, 599
Drug stores, C. sold in, 415
Drums (_see_ Containers)
Drupes (_see also_ Botany; Fruit), 136
Dry method, 136, 249, 251
Dry roast, 389, 391
Dryden, John, 60, 77, 78, 80, 84, 574, 575, 583, 584
Drying, 251
Drying grounds, 251, 254
Drying machinery, 254, 255
Du Barry, Madame, _ill._, 92, 563, 566, 588
Du Belloy, Archbishop, 697
Du Mont, 543
Du Tour, _q._, 707, 708
Dubard, Prof., _q._, 147
_Dublin Philosophical Journal_, _per._, _q._, 704
Ducis, 548
Duehring, Carl H., _pat._, 642
Dufour, Philippe Sylvestre, 34, 432, 543, 557; _q._ 2, 11, 13, 74, 98
Dugdale, E., 470
Dumant, Pierre Etienne Louis, _q._, 13
Duncan, James, _q._, 59
Duncombe Mfg. Co., F.A., 649
Dunham, Charles A., 508
Dunks, John, 118
Duparquet, L., _pat._, 469, 639
Duparquet, Huot & Moneuse Co., 639, 644
Durand, Calvin, 502
Durand, H.C., 502
Durand, H.C. & C., 502
Durand & Co., 502
Durand & Kasper, 502
Durand & Kasper Co., 485
Durant, Nicholas Felix, _pat._, 625, 634, 699
Durieux, Elizabeth, 178
Duryee, P.S., _q._, 420
Dutch (_see_ Netherlands)
_Dutch New York_, Singleton, _q._, 105, 115, 125, 709
Duties, Export Angola, 268 Sao Paulo, 315
Duties, Import Abyssinia, 310 Belgium, removed (1904), 296 England (1692, 1732), 74 United States, 296, 468 Porto Rico requests, 472 (_See also_ Chronology)
Dwight, H.G., _q._, 664-667
Dwinell, James F., 501
Dwinell & Co., 501
Dwinell, Hayward & Co., 501
Dwinell, Wright & Co., 485, 501
Dwinell-Wright Co., 501, 629
_Dybowski, C._, 144 Java, 216
_Dybowski_ x _excelsa_, _hyb._, 146
Dyer & Co., 501
Dykes & Wilson, 480
Dymond & Gardes, 486
Eagle Coffee and Spice Mills, 503
Eagle Spice Co., 507
Eagle Spice Mills, 503
Eames, Wilberforce, 474
Earle, Alice Morse, _q._, 709
_Early History of Coffee Houses in England, The_, Robinson, _q._, 11
East Indies (c.), 350, 370-374
Eating coffee, 180, 615, 655, 693, 694
Eccles, William, 475
Eckert, _q._, 164
Eckhardt, _pat._, 167
Ecuadors (c.), 350, 367
Eddy & Co., L.B., 508
Eder, _q._, 179
Edmond, 102
Edtbauer, P.E. (Mrs. E.), _pat._, 472
Educational exhibits, 715
Edwards, Daniel, 53, 54, 459
Edwards, Hugh, 482
Edwards, J.M., 479
Edwards & Co., J.M., 479
Edwards & Maddux, 479
Edwards & Raworth, 482
Edwards, Townsend & Co., 507
Ekelund Charles, 509
Electric motors, 471, 646
Electric roasting, 386
Electric Scale Co., 471
Electric signs, 443
Elephant (grade), 258
Elers, 604, 612
Elford, _chk._, 83
Elford, _inv._, 616, 617
Elford the younger, _q._, 61
"Elixir of life", 174
Elkington & Co. Ltd., 637, 639, 699
Elliott, _chk._, 573
Ellis, Douglas, 557
Ellis, H.D., _q._, 602, 603, 604
Ellis Bros., 485
Elmenhorst & Co., 482
Ely & Co., D.J., 480
Ely & Co., D.J. & Z.S., 480
Emerson, E., 501
Emerson, Edward R., _q._, 566
Emmerich Machine Factory and Iron Foundry, _pat._, 638, 639
Emo, Angelo, 27
En pergamino (grade), 261
_Encyclopedia_, Diderot, 98
_Encyclopedia Britannica_, _q._, 11, 200, 657
_Encyclopedia der Therapie_, _q._, 185
_Encyclopedia of Domestic Economy_, _q._, 704
_Encyclopedia of Practical Cookery_, _q._, 710
Engelberg, Evaristo C., _pat._, 247
Engelberg, Huller Co., 247, 471
Engelhard, Albert, 505
Engelhard, Jr., Albert, 505
Engelhard, George, 505
Engelhard, R.W., 505
Engelhard, Victor H., 505
Engelhard, Jr., Victor H., 505
Engelhard & Sons, Inc., A., 505
English, Dr., _q._, 180
English c.-pots (1714-70), 620, 621
_English Factories in India_, Foster, _q._, 2
Ennis, Frank, 515
Ensaccador, 304
Enterprise Coffee Co., 485, 508
Enterprise Mfg. Co. of Pa., 469, 471, 639, 646
Eoff, Garrett, 612
_Epicure_, _per._, 675
Eppens, Frederick P., 482
Eppens, William H., 482
Eppens, Smith & Co., 482
Eppens, Smith & Wiemann, 482
Eppens Smith & Wiemann Co., 485, 496, 499
Eppens Smith Co., 494, 496, 499
Eppens-Smith Co., 496, 499
Erdmann, _q._, 163, 183
_Erecta, C._, _hyb._, 140
Esau, 13
Escoffier (chef), 678
Escott, _q._, 87
Esmenard, 548; _q._, 8
Esperanza Coffee Co., 497
Essential oil, 163, 164
Essmueller Mill Furnish'g Co., 649
Estienne, Jacques, 548
Estrado & Co., Pedro, 340
Etablissements Lauzaune (_see_ Lauzaune)
Etherege, Sir George, 569, 570
Ethridge, Tuller & Co., 508
Etiquette Arabia, 658-663 Paris (17th century), 91 Turkey, 664-670 (_See also_ Manners and Customs)
Etruscan Coffee Pot Co., 645
Etymology, 1, 2, 3, 27
"European fiasco" (1888), 529
Evans, _pat._, 158
Evans, David G., 503
Evans, Gwynne, 503
Evans, Richard, _pat._, 624
Evans & Co., David G., 502, 503
Evans & Walker, 508, 635
Evelyn, John, _q._, 2, 40
_Evening World_, New York, _q._, 553, 554
Ewe, 160
Ewell, _q._, 165
Ex-sailing ships, 316
_Excellent Qualities of Coffee and the Art of Making It, The_, Rumford, 621, 622
_Excelsa, C._, 142 French Indo-China, 237 Java, 217
_Excelsa_ x _liberica_, _hyb._, 146
Excelsior Mills, 501, 502
Excelso (grade), 261
Excessive use, effect of, 179
Exchange, Foreign, 336
Exchanges, Coffee, 329-337 Amsterdam, 296, 491 Antwerp, 296, 491 Baltimore, 491 Hamburg, 296, 329, 491 Havre, 296, 329, 491 London, 296, 491 New York, 329-337, 471, 491 Change of name, 474 Clearing Ass'n, 331, 335 Contract, 321 Functions, 331-338 Incorporated (1881), 471 Initiation fee, 332 Membership, 333 Organized (1881), 528 Reincorporated (1885), 471 Rio gradings, 343 Robusta dealings prohibited, 341 Seats, Sales of, 332, 333 War-time suspension, 534-537 New Orleans, 491 Rotterdam, 296, 491 Royal (New York, 1752), 120 San Francisco, 491 Santos, 306, 308, 491 Trieste, 296, 491
_Excursions through Asia-Minor_, Fellows, _q._, 667, 668
Experimental gardens (_see_ Gardens)
Exports, 276, 277 Abyssinia, 228, 229, 276, 284, 285 Aden (1921), 276 Africa, British East, 276, 285 Arabia, 282 Borneo, Brit. North, 276, 284 Brazil, 190, 275-277, 295 First (1770), 204 Largest (1906-07), 275 Central America, first to U.S., 469 Ceylon (1741-1900), 283 First (1721), 236 Largest (1873), 237 Colombia, 192, 276, 278 Costa Rica, 193, 276, 280 Cuba, 233, 282 Dominican Republic, 194, 233, 276, 281 Ecuador, 276, 278 Federated Malay States, 284 France (1921), 290 Germany (1920), 290 Gold Coast (1916-17), 276 Grenada (1916), 282 Guadeloupe, 234, 276, 282 Guatemala, 192, 276, 280 Guiana, 276, 279 Haiti, 194, 276, 281 Hawaii, 194, 241, 276, 284 Honduras, 276, 280 India, 276, 282 Indo-China, French, 237 Jamaica, 193, 276, 281 Java, 283, 294 Leeward Islands, 282 Mauritius, 285 Mexico, 193, 220, 276, 280, 281 Netherlands, 290 Netherlands E. Indies, 195, 276, 283, 295 New Caledonia, 243 Nicaragua, 276, 280 Nigeria, 276, 285 Nyasaland, 276, 285 Peru, 276, 278, 279 Philippines, 242, 284 Porto Rico, 194, 222, 276, 281 Portugal, 290 Producing countries (table), 276 Reunion, 276, 285 Salvador, 193, 276, 279, 280 Santos (1900-01), 472 Sarawak, 284 Sierra Leone, 285 Somali Coast (French), 276, 285 Somaliland, 276, 285 Straits Settlements, 238, 284 St. Vincent (1917), 282 Sumatra, 283 Tobago, 282 Trinidad, 282 United States, 301, 302 Venezuela. 190, 276-278
Extra (grade), 261
Extracts, Coffee, 169, 670, 712 First U.S. trade-mark, 469
Eyre, Henry, 482
_Faba Arabica, Carmen_, Fellon, 543
Fair-price list (Phila., 1776), 467
Fairy Cup (brand), 539
Fakr-Eddln-Aboubeckr ben Abid Iesi, 543
Fancies (Sumatra), 355
Faneuil Hall, Boston, 612
Faneuil, Peter, 612
Fantasia (grade), 261
Fantastic claims for c., 58, 433 Advertising, 439
Faris, Charles, 612
Farquhar, _q._, 587
Farr, James, _chk._, 53, 54, 62
Farrell, C.P., 508
Farrington, Campbell & Co., 508
Fat content in c., 164, 693, 715, 718, 719 Loss in roasting, 167
"Father of English C. houses," (Blount), 56
Fatigue, effect of c. on, 186
Fauldier, H., _pat._, 640
Faunce process, _pat._, 160
Faust (brand), 441, 539
Fauvel, _q._, 176
Fazenda (brand), 445
Fazendas (_see_ Plantations)
Fazendeiros, 258, 303, 304
Federal Sugar Refining Co., 123, 473
Fell & Bro., C.J., 501
Fellon, 543
Fellows, _q._, 667
Fendler-Stueber method, 172
Fenjeyl (_see_ Findjan)
Fenjyn (_see_ Findjan)
Fere, _q._, 186
Fermentation, 254
Fermented (_see_ Flavors)
Ferrari, Mary, _chk._, 118, 119
Ferris, P.J., 508
Fertilizers Ashes, 201 Chemical determination, 155, 156 Coffee pulp, 156
Fertilizing, 202 Salvador, 219
Fiber, crude, 718
Fidelity Trust Co., 112
Fielding, Henry, 80, 89, 554, 579, 580
Fielding, John, 579
Figueroa, 543
Filter bags, care of, 707, 714, 715, 717
Filter paper, 715
Filtration Definition, 698 Methods, 715, 716, 721 N.C.R.A. recommendations, 718
Filtration devices Acker's "percolator" (1905), 701 Baker's cloth (1902), 647 Beurt's pneumatic, 705 Blanke's cloth (1909), 651 Boss (1881), 645 Brain's vacuum, 705 Caseneuve's paper (1824), 623 Reversed Fr. drip (1824), 699 Double glass, 637, 701, 702 Egrot's steam cloth, 708 Evans's tin air-float, 705 Gaudet's cloth, 623, 699 Half-Minute, 645 King's, for restaurants, 651 "Percolator", 701 Kin-Hee, 646, 647 Make-Right, 651, 701 Minute, 645 Napier's vacuum, _ill._, 637, 699, 700 Parker's pneumatic, 705 Platow's vacuum glass, 705 Private Estate, 649, 701 Raparlier's pocket, 637 Rapid (_see_ Rapid) Salazar's steam-pressure urn, 653 Tricolator, 445, 651, 652, 701 Tricolette, _ill._, 654 Tru-Bru, 651, 701 Vanderweyde's "continuous", 637 Wear's patent, 651
Filtre, Cafe, 675
Finch, William, _q._, 36
Findjans, 31, 36, 616, 661, 662
Findlay, Paul, _q._, 421
Fine; Very fine (_see_ Grinds)
Fine Arts, C. in relation to, 587-614
Fines (England), 59
Fin-ion (_see_ Findjans)
Finishing machinery, 396
Finjans (_see_ Findjans)
Fink & Nasse Co., 502
Finney, Samuel, 126
First Authoritative treatise, 27 Comprenenslve treatise in German, Meisner's (1721), 46 Description in print, 26 Mention by European, 5, 541 Printed mention, 25, 45 America, 105 England, 35 As "Coffe", 36 Europe, 12 France, 31 Printed treatise, 543 Written mention in Mass. (1670), 107
Fischer, B., 497
Fischer, Benedickt, 634; _biog._, 497
Fischer, Emil, 160
Fischer, William H., 497
Fischer & Co., B., 443, 485, 497, 499
Fischer & Lansing, 499
Fischer & Lehmann, 499
Fischer & Thurber, 499
Fischer, Kirby & Brown, 497, 499
Fishback, F.C., 509
Fishback, Frank S., 509
Fishback, John S., 509
Fishback Co., 509
Fisher, George, 497
Fitch & Howland, 484
Fitzgerald, 584
Fitzpatrick, Austin C., 496
Fitzpatrick & Case, 499
Fitzpatrick & Co., A.C., 496, 499
Flanders, Geo. W., 482, 491
Flanders & Co., Geo. W., 482
Flannel sack used for infusion, 620
_Flasks and Flagons_, Saltus, _q._, 552
Flat (_see_ Flavors)
Flat-bean Santos c., 260, 341, 342, 366
Flats, 1st, 2d, 3d (grades), 258
Flaubert, Gustave, 565
Flavoring, Use in, 723, 724
Flavors, 397
Fleury, _pat._, 640
Fleury & Barker, _pat._, 638
Flint, Austin B., _q._, 176
Flint, J.G., 485, 506
Flint, W.K., 506
Flint, Wyman, 506
Flint, W. & J.G., 506, 635
Flint Bros. & Co., 501
Flint Co., J.G., 506
Flint, Evans & Co., 502, 503, 635
Floor brokers, 336, 337
_Flora de las Antillas_, Tussac, _q._, 8
Florian, _chk._, 27, 28 (_See_ Francesconi)
Flower, Henry, 126
Flugel & Popp, 502, 503
Foley, John T., 478
Folger, J.A., 514
Folger & Co., J.A., 488, 505, 506, 509
Folger, Schilling & Co., 506, 507
Folkes, Martin, 578
Folkingham, 603
Fontenelle, 94, 98, 543, 554; _q._, 565
Food Administration, U.S. (_See_ Government Control)
_Food and Dietetics_, Hutchinson, _q._, 179
Food and Drugs Act, U.S., 404
Food and drugs inspection, 338
Food conservation show, 386
Food use, 136, 615, 655, 693
Food value, 174, 180, 711, 712 U.S. Army, 539
_Food Values_, Locke, _q._, 180
Foote, Samuel, 85, 89, 579, 580, 581, 584
Foote & Knevals, 485
Forbes, A.E., 503; _q._, 629, 631
Forbes, James H., 502, 503, 629, 635
Forbes, Robert M., 503, 510, 514
Force & Co., W.H., 482
Force & Co., W.S., 482
Force & Co., William H., 484
Formaleoni, Vincenzo, 27
Forrester, George R., 508
Forster, _q._, 159
Forster's _Life of Goldsmith_, _q._, 573
Forster, E.S., 508
Forsythe & Co., James, 502
Fossi & Co., 340
Foster, _q._, 2
Foster, A.C., 479
Fowler, John A., _q._, 269
Fox, 583
Francesconi, Floriono, 27
Francis, Norman, 492
Franco-American (brand), 441
Francois, Damame, 34
Frankel, E.M., 716
Frankel, F. Hulton, _q._, 180, 693
Franklin, Alfred, _q._, 7, 557
Franklin, Benjamin, 94, 98, 126, 467
Franklin, Samuel, 475
Franklin, Walter, 475
Franklin Tea Warehouse, 503
Fraser, _q._, 179
Fraser, David B., _pat._, 642, 644
Fraser Manufacturing Co., 644
Frederick the Great, 45; _q._ 46
Frederick William I, 45
Fredericq, _q._, 184
Freeman, W.G., _q._, 133
Freight forwarding bureau, 323
Freight rates Brazil to U.S. (1917-18), 535, 536 War-time, 338
_French Color Prints of the XVIII Century_, Salaman, _q._, 589
French Company of the Indies, 9
French Revolution, 100, 102, 293
French roast, 356, 388
Freund, 158
Fricke, E., _q._, 161
Frisbie & Stephens, 507
Frisi, 558
_From Tree to Cup with Coffee_, N.C.B.A., _q._, 713, 714
Fromm & Co., 482
Fruit Beverages from, 15, 694 Food use, 15, 693, 694
Fry & Co., Henry A., 501
Fryer, _q._, 2
Fuels, 385, 386 Coal, 620 Electricity, 647, 648 Gas, 640, 643 Natural, 642
Full city roast, 388
Full difference, 331
Fullard, William, _pat._, 643
Fulton Mills, 498
Funk, C., _q._, 180
Fustian bag used for infusion, 620
Future of coffee, 585
Futures market (New York), 329
Fuzelier, _q._, 594
G.G. (hall mark; _see_ Garthorne, G.)
Gaa Paa, _v._, 316
Gabriel, Angel, 15, 23 Legend, 38
Gaffney, Hugh, 497, 498
Gage, H.N., 505
Gainsborough, Thomas, 84, 583
Galen, 11
Galla (_see_ Eating coffee)
Galland, Antoine, 31, 543, 548, 557; _q._, 2, 12, 16, 20, 22
_Gallienii, C._, 147 Caffein content, 161
Galt, Herbert, _pat._, 652
Galuppi, 556
Gambetta, 96
Gandais, J.A., _pat._, 625, 699, 708
Ganse, John H., 507
Garair (Arabian bale), 266
Gardell, Theodore, 85, 584
Gardens Botanical Amsterdam, 6, 44 Arabia, royal, 34 Paris (Jardin des plantes), 6 Martinique (Jardin Desclieux), 9 Experimental Bangelan (Java), 138, 146, 345 Camayenne (Fr. Guinea), 146 Indo-China, French, 237 Java, 43, 215 Pleasure (New York), 121, 123, 124 Cherry, 124 Contoit's, 124 New York, 124 Niblo's, _ill._, 121, 124 Ranelagh, 124 Sans Souci, 124 Vauxhall, _ill._, 123, 124 Tea (London), 80, 82, 83 Adam and Eve, 83 Bagnigge Wells, 83 Bayswater, 83 Canonbury House, 83 Copenhagen House, 83 Cuper's, 82 Dog and Duck, 83 Highbury, 83 Hornsey, 83 Jews' Harp, 83 Marylebone, 82 New Spring Gardens, 82 Ranelagh, _ill._, 81, 82, 83 Spring Gardens, 82 Vauxhall, _ill._, 81, 82 White Conduit House, 83
Garrick, David, 80, 81, 85, 88, 569, 574, 579, 580, 583; _q._, 573
Garrick, David (Mrs.), 579
Garrick, Westphal & Co., S.B., 476
Garrison, C.H., 508
Garrondona, J.L., 340
Garth, Sir Samuel, 576, 578
Garthorne, Francis, 601
Garthorne, George, 601, 602
Garway (_see_ Garraway)
Gas roasting, 385, 386
Gaskell, Mrs., 582
Gasser, M.H., 510, 511, 513, 514
_Gastronomy as a Fine Art_, Brillat-Savarin, _q._, 557
Gates, H., 505
Gates, John W., 519
Gates & Co., A.B., 508
Gaudet, _pat._, 623, 699
Gaudron, 543
Gautier, Theophile, 98, 102, 565
_Gazette_, London, _newsp._, 585
_Gazette de France_, _per._, _q._, 8
Gay, John, _q._, 575, 577
Gee, Edward, _pat._, 634
Geiger, Frank J., 509
Geiger-Fishback Co., 509
Geiger-Tinney Co., 508, 509
Gelabert, Jose Antonio, 9
Gemaleddin, Sheik, 16, 541
Genius fostered by c., 557
Geographical distribution, 189-195
George III, 106, 117, 583
George V, 601
George & Co., P.T., 485
Georgi, Theophilo, 45, 433
Gephart, _q._, 180
Gerard, (French minister), 130
German Trading Co., 527
Germicidal properties, 180
Germination, 5, 138
Gerome, Jean Leon, 591, 656
Ghiradelli & Co., D., 505
Giacomini, Luigi, _pat._, 648
Gibbon, Edward, 81, 583
Gilbert, Colgate, 494
Gilbert & Co. Colgate, 498
Gillet, Frere, 144
Gillett, A.B., 508
Gilles, E.J., _q._, 408
Gillies, James W., 495; _biog._, 494
Gillies, Wright, 497; _biog._, 494
Gillies & Bro., Wright, 494, 495, 499
Gillies & Co. Inc., E.J., 495, 499, 501
Gillies Coffee Co., 494, 495, 499
Gilman, George F., 479, 485
Gimborn, Theo. von, 638; _pat._, 639
Glazes and coatings, 170
Glazing Arbuckle's patent, 522 Effects, 167 Italy, 686 Machinery, 396
Glines, J.T. & N., 501
Globe Mills, 496, 497, 499, 526
Gloria, Cafe, 683
Glover, Force & Co., 482
Glyceral as sweetening, 165
Glynn, Martin J., 482
Glynn & Co., Martin J., 482
_Godey's Lady's Book_, _per._, _q._, 711
Goed Vrouw, _v._, 317
Goetzinger, M.E., _q._, 521
Gold and Silversmiths' Soc., 609
Golden Gate (brand), 441
Golden Sun (brand), 441
Golden Wedding (brand), 441
Golden West (brand), 441
Goldoni Carlo, 28, 555, 588; _q._, 556
Goldsmith, Oliver, 80, 81, 85, 88, 568, 574, 579, 582, 584 "Retaliation", 573
Goldtree, Liebes & Co., 488
Goldsworthy, William G., _pat._ 702
_Goodhousekeeping_, _per._, _q._, 175, 176, 182
Gomez, Juan Antonio, 9, 221
Gordon, Douglas, _pat._, 248
Gordon, Fred P., 478
Gordon, G.O., 485, 486
Gordon, John, _pat._, 246
Gordon & Co., Fred P., 478
Gordon & Co., Geo. O., 486
Gordon & Co., John, 246
Gorter, _q._, 156, 159, 160
Gothot, Ferd., 639
Gottlieb, 185
Gould (chemist), _q._, 167, 168
Gould, George J., 519
Gouverneur, Isaac, 475
Gouverneur, Nicholas, 475
Gourewitsch, _q._, 176
Gout, strange remedy for, 182
Government (brand), 434
Government control, War-time, 338, 474, 534-538
Government Monopoly Java, 213, 214 Netherlands E. Ind., 44, 283, 312
Grace & Co., W.R., 442, 482, 488, 489
Grade, Basic (N.Y. Exch.), 329, 335
Graders (N.Y. Exch.), 333
Grades, 258 Colombia, 260 Mocha, 351 New York, 329 Porto Rico, 264 Sao Paulo, 260 U.S. (prohibited), 337
Grading Brazil, 304, 306 Hand, 258 Machinery, 246-248, 258, 383 Machine (Van Gulpen's), 638 New York Exchange, 333 Santos, 304
Grafe, _q._, 164
Grafting (_see_ Propagation)
Grage (_see_ Peaberry)
Graham, _q._, 153
Gram, _pat._, 158
_Grand concern of England explained_, _pamph._, 72
Grandin, 708
Granger & Co., 508
Granger & Hodge, 508
Grant, U.S., 563
Grassy (_see_ Flavors)
Gray, Arthur, _q._, 552, 553, 713
Gray, Louis R., 446
Gray, Thomas, 80
Great American Tea Co., 479, 499
Great Atlantic & Pacific Tea Co., 417, 479, 485, 499 Premiums, 429
Great Boom (_see_ Booms), 528, 529
Great London Tea Co., 435
_Greeks of the Present Day_, About, _q._, 685
Green, William, 492
Green coffee marks, _ill._, 338, 340
Green Dragon c. urn, 613, 614
Greene, Richard A., _pat._, 652, 653
Greenwood, Paul, 71
Gregory, _chk._, 93
Grenier, Dufougeret, 9
Grever & Bro., 501
Grevy, Francois Paul Jules, 566
Griebel, _q._, 159
Griffiths & Co., J., 508
Grigor & Co., T.S., 508
Grinding Arabia, 658-662 Australia, 692 Greece, 685 Household England, 695, 696, 704, 705 Greece, 685 United States, 711 Steel cut, 714 New Zealand, 692
Grinding and packing, 167, 168
Grinding machinery, 400-402, 615-654 Chronology, 643-654 Commercial Burstone Mills, 637 France, 680 Greece, 685 Household, 615-620 First French patent, 625
Grinding machines Household Book's (1665), 617 Bronson's patent (1903), 647 Bruff's patent (1798), 621 Clark's hand-mill (1832), 625 Colaux's patent (1829), 625 Dearman's patent (1779), 621 Electric (first, 1897), 471 First English patent, 634 First U.S. patent, 468, 621 Herbert's patent (1848), 634 Kenrich's mill (1815), 624 Lacoux' combined roaster and grinder, 625, 627 Moore's mill (1813), 623 Morgan's glass-Jar mill, 645 Hand mills, 644, 645 N.C.R.A. Home Mill (1915), _ill._, 652, 714 Parker's hand mill (1832), 625 Rittenhouse's hand-mill, 627 Selden's hand-mill (1831), 625 Stillman's "mica window", 627 Stowe's hand mill, 644 Strowbridge's box mill, 644 Turkish combination, 670 Van Vliet's hand mill, 634 Webb's box mill (1878), 644 Wilson's steel mill (1818), 623 Retail Dell's store mill, 644 Morgan's patent (1919), 653 Wholesale Barbor mill, 637 Burns's granulator, 637, 652 Ideal steel-cut mill (1916), 652 Knickerbocker (1882), 645
Grinds, 401, 402 Coarse and fine compared, 167 Comparative test (1917), 716 Definitions, 714 Greek preferences, 685 Irregular (King's patent), 167, 402, 474, 716
Griswold, H.F., 502
Grocer helps, 412
Grocers Engineering and Whitmee, Ltd., 640, 641, 642
Grocers, Retail, no. in U.S., 415
Grocery stores, 422, 423 Model c. departments, 415, 418
Groff & Co., Charles R., 508
Grohens, A.P., 646, 649
Gros, 589
Gross, March & Co., 479
Grossman, George A., 506
Grossman, William, 506
Grossman & Co., William, 506
Grossman Co., Wm., 506
Groundy (_see_ Flavors)
Growths, French preferences, 680
Gruner, Siegfried, 478
Gruner & Co., 530
Gruner & Co., S., 478
Gruppe, Charles P., 593
Guadeloupes (c.), 350, 363
Guam c., 355, 375
_Guardian_ (Lond.), _per._, 80; _q._, 576
Guardiola, Jose, _pat._, 247
Guatemalas (c.), 347, 359, 360
Guildhall museum, 62, 602
Guillasse, Dr., _q._, 181
Guineas (c.), 353, 378
Gump Company, B.F., 474, 652
Gutteridge, Mary, _chk._, 108
Gutteridge, Robert _chk._, 108
Guy, Francis, 593
G. Washington's Prepared (brand), 538
Gwynn (architect), 584
Haas, Kalman, 482
Haas Bros, 482, 488
Haase, Heinrich, 484
Habit-forming: c. is not, 176, 186
Habitat, 133, 291
_Hacendado Mex. El_, _q._, 156
Haciendas (_see_ Plantations)
Hackfeld & Co., Ltd., H., 488
Haddon, _q._, 159
Hadrot, _pat._, 621, 622, 699
Haebler & Co., 485
Haehnlen Bros., 508
Haeussler, August, 480
Hagar, 18
Hahnemann, Samuel, _q._, 175
Haimi-Harazi c., 351, 368
Haitis (c.), 350, 362
Hakimani, 17
Hakluyt Society, 1, 2
Half difference, 321
Halifax, Lord, 577
Hall, G.M., 502
Hall, I.W., _q._, 184
Hall, Robert (Rev.), 556
Hall & Co., Martin L., 501
Halla, Wm., 488
Halley, Dr., 582
Halligan, T.F., 513
Hallmarks, 601, 602, 607
Hals, Frans, 587
Halsey, R.T. Haines, 607, 609
Halstead, Charles, _pat._, 470, 644
Hamakua c., 356, 375
Hamberger-Polhemus Co., 488
Hamill, David B., 509
Hamill, Smith, 509
Hamill & Co., S., 508, 509
Hamilton Alexander, 130; duel, 123
Hamilton, Duke of, 572
Hamlin, Mary P., 130; _q._, 556
Hamor, W.A., _pat._, 406, 539
Hamsley, M.F., _pat._, 642
Hanauer, Herman, 482
Hanauer, Moses G., 482
Hanausek, _q._, 147, 159
Handbills, 432-435 First (Rosee's, 1652), 54
_Handbook of Medical Science_, _q._, 182
_Handbuch der Physiologie_, _q._, 177
Hanley, John, 480
Hanley & Co., Geo. F., 508
Hanley & Kinsella, 480
Hanley & Kinsella Coffee and Spice Co., 485, 502
Hannes, Edward, 572
Harari c., 353, 376
Harari longberry c., 353
Hard, Anson Wales, 480
Hard & Rand, 477, 480, 484 Pacific Mail strs. chartered, 486
Harding, Warren G. (Mrs.), 567
Hare, _q._, 183
Hargreaves, C.F., _pat._, 247
Harkness, _q._, 176
Harley, 573
Harnack, 158
_Harper's Weekly_, _q._, 16
Harriman, E.H., 519
Harrington, Elizabeth, 614
Harrington, James, 60
Harris (actor), 574
Harris, Benj., 108
Harris, Samuel L., 492
Harris, Wm. B., 390, 492, 716
Harrison, D.Y., 503, 629
Harrison, W.H., 503
Harrison & Co., W.H., 503
Harrison & Wilson, 503
Harsh Santos c., 341
Hartford Steam Coffee & Spice Mills, 508
Hartwich, _q._, 147
Hart & Howell, 477
Harvard University Bureau of Business Research 418, 428
Harvest time, 249, 250
Harvey, Eliab, 40
Harvey, Gideon, _q._, 58
Harvey, William, 40
Harwood, 581
Hassey, Cornelius, 492
Hatch & Jenks, 508
Hatches, Major, _chk._, 112
Hatfield c. pots, 607
Hatton, Edward, _q._, 54
Haulenbeek, Jr., John W., 497
Haulenbeek, Sr., John W., 497
Haulenbeek, Peter 494, 497, 499
Haulenbeek & Co., John W., 497
Haulenbeek & Mitchell, 499
Haulenbeek Roasting & Milling Co., 499
Havemeyer, Henry O., 506, 521, 523
Havemeyers, The, 470
Hawaiian c., 355, 375
Hawk, Philip B., _q._, 177, 182
Hawkins, Sir John, _q._, 579
Hawkins, Thomas, 505
Hawkins & Thornton, 505
Haworth & Dewhurst, 507
Haydon, 84, 583
Haye, de la, 31
Hayes, John (and Mrs.), 505
Hayman, 583
Hayward, George W., 508
Hayward, Martin, 501
Hayward & Co., 501
Hazlitt, Carew W., _q._, 28
Hazlitt, William, 557
Heading, 389
Health, Effect on, 174-188 Favorable 23, 38, 42, 72, 557, 558, 562 Unfavorable, 38, 46
_Health and longevity through Rational Diet_, Lorand, _q._, 182
Heart, Effect on, 181
Hebert, 94
Hedging, 329, 335
Heekin, Albert E., 503
Heekin, James, 503
Heekin, James J., 503
Heekin, Robert E., 503
Heekin & Co., James, 503
Heekin Co., 503
Heekin Co., James, 503, 651
Heekin Co., James J., 503
Heekin Spice Co., 503
Hekem, _chk._, 19
Hekteon, _q._, 178
Helen (of Troy), 12
Hellmann Bros. & Co., 487, 488
Hellsten, _q._, 186
_Hemileia vastatrix_ (_see_ Diseases)
Henckel, James, _pat._, 245
Hendershot, Peter, 508
Henneman, Karel F., _pat._, 639, 640
Henrici, F.H., 511
Henrion, _pat._, 621
Henry IV, 60
Hentz & Co., Henry, 482
_Herald_, New York, _newsp._, _q._, 185
_Herald of Health_, _per._, _q._, 181
Herbert, Luke, _pat._, 634
Herbert, Sir Thomas, 1, 2, 543; _q._, 38
Herklotz, Corn & Co., 482
Hertford, Countess of, 570
Hess, H.P., 508
Hewitt, Jr., Robert, 557
Hewitt, Jr., Robert C., 480
Hewitt, H.H., 507
Hewitt & Phyfe, 480
Hickey, 574
Hidey (_see_ Flavors)
High roast, 388
Higgins & Co., Geo. W., 501
Hignette, _pat._, 640
Hildreth, A.G., 480
Hill, John (Dr.), 576, 580
Hill Bros., 471
Hill, Dwinell & Co., 501
Hill & Thornley, 501
Hillis Plantation Co., 501
Hinchman & Howard, 508
Hind, Rolph & Co., 488
Hinkle, Henry, 501
Hinz, F.W., 503
Hippocrates, 11, 12
Hire Co., Charles G., 539
Hires' Soluble (brand), 539
Hirsch, _q._, 186
_Historia Vitae et Mortis_, Bacon, _q._, 38, 543
_History and Antiquities of the City of Boston_, Drake, _q._, 108
_History and Reminiscences of Lower Wall Street_, Wakeman, 478
_Historical and chronological deduction of the origin of commerce_, Anderson, 72
_History of Am. Manufactures_, Bishop, _q._, 105, 115, 125
_History of Literature_, Routh, _q._, 561
_History_ (of Phila.), Scharf & Westcott, _q._, 126
Hlasiwetz, _q._, 159, 165
Hobart Electric Mfg. Co., 646, 652
Hobart Mfg. Co., 646
Hobson-Jobson, _q._, 1, 2
Hoch, _q._, 186
Hodges, Alderman, 53, 54
Hodges, Dr., 58
Hodhat, Kadhi, _q._, 663
Hoepner, 472
Hoffman, Daniel H., 505
Hoffman, Lee & Co., 485
Hogarth, William, 80, 84, 576, 578, 579, 581, 583, 587, 593
Holbrook, E.F., 539
Holland (_see_ Netherlands)
Holland, Charles H., 501
Holland Coffee Co., 497, 501
Hollingworth, H.L., _q._, 176, 185, 186 Caffein investigations 187, 188
Holman & Co., 509
Holmes, F.T., 471, 472, 641, 642; _pat._, 643
Holstad, S., 509
Holstad, S.H., 514
Holstad & Co., S., 509
Holstad & Co., S.H., 443
_Home_, Chamberlain, _q._, 563
Home Economics Laboratories, Un. of Kansas, 714
_Home, Life of_, Mackenzie, _q._, 86
Homer, 12
Homeyer, H.L., 510
Honduras c., 347, 360
Honey in c., 105
Hookah, 668
Hoole, 575
Hoopes, B.F., 508
Hoover, Herbert, 536, 537
Hope, G.W., _pat._, 649
Horace, 543
Horn, William L., 509
Horner & Co., Henry, 502
Horter, John, 506
Hotel Astor (brand), 441, 465
Hotels London Cecil, _ill._, 675 Piccadilly, 675 Richardson's, 576 Sabloniere, 583 Savoy, _ill._, 675, 677 Tavistock, 580 Waldorf, _ill._, 675 New York Ambassador, 691 Astor House, 690 City, 121 Waldorf-Astoria, 690, 691 Philadelphia Mansion House, 130
Houghton, _q._, 40
_Houghton's collection_ (1698), _q._, 54
House-boat coffee house, 89
Howard, _q._, 159
Howell, James, 40; _q._, 58
Howell, Son & Co., B.H., 479
Howells, William Dean, _q._, 548, 549, 567
Howland & Aspinwall, 476
Hoyt & Co., W.M., 485, 502
Huatusco c., 345, 358
Huber & Stendel, 508
Hubner, _pat._, 162
Hudson, D.D., 507
Hudson, Thomas, 84, 584
Hudson & Co., H.C., 507
Hudson-Fulton celebration, 607
Hudson Mills, 497
Huestis & Hamilton, 508
Hughes, Charles E., 332
Hugo, Victor, 98, 565
Hull, John, 607
Hulling machinery, 245, 246, 247, 248, 255, 256 Bucket and beam crusher, 260 Costa Rica, 264 First U.S. patent, 245, 469 Smout's, 257
Hulls, beverage from, 655, 658, 694 (_See_ Husks)
Hulls and pulp, beverage from, 15
Hulman, H., 508
_Humboltiana, C._, 147 Caffein content, 161
Hume (_pseud._ of Voltaire), 556
Humphrey, _chk._, 121
Humphreys, H.M., 482
Humphry (appr. to Bowman), 54
Hungerford, G.S., _pat._, 644
Hungerford, G.W., _pat._, 644
Hungerford Co., 644
Hunt, Leigh, 550, 557; _q._, 562, 578
Hunt, Mathew, 503, 631
Huntington, L.M., _q._, 155
Huntley Mfg. Co., 248, 472, 642, 643
Huntoon & Towner, 501
Hurd, Jacob, 612
Husks, beverage from, 26, 156, 231 (_see_ Hulls)
Husted, Ferguson & Titus, 482
Hutchins, John, _chk._, 116, 117
Hutchinson, _chk._, 109
Hutchinson, Edward, 112
Hutchinson, Gov., 109
Hutchinson, Jonathan, _q._, 175, 177, 179
Hutchinson, Woods, _q._, 176, 177, 180
Hybrids, 138, 140, 146, 236
Hyde, _chk._, 122
Hyde, E.J., _pat._, 634
Hydrolysis, 719
Ibrik, (boiler), 31, 615, 656, 658, 668, 695, 696
Ibriq (_see_ Ibrik)
Iced c., 724
Ichtoglan, 22
Ideals, Coffee, 585
_Illustrated History of English Plate_, Jackson, _q._, 601, 602, 603
Imbusch, J.F.W., 506
Importers Baltimore (Brazil c., 1894), 485 New Orleans (no., 1900-20), 491 New York, 475-482 Brazil c. (1894), 484 Number (1900-20), 491 Phila. (number 1900-20), 491 U.S., Brazil branches, 304 San Francisco, 487, 488 Number (1900-20), 491 (_See_ Dealers, Wholesale)
Importing ports Amsterdam, 327 Antwerp, 327 Baltimore, 482, 484 Hamburg, 327 Havre, 327 New Orleans, 296, 482, 484 New York, 296, 476, 482, 484 Rotterdam, 327 San Francisco, 296, 482, 484
Imports Aden (for re-export), 282 Argentine (1919), 291 Australia, 239, 291 Austria-Hungary (1913-17,) 290 Ceylon, 282 Chile (1920), 291 Cuba, 281, 282, 291 Denmark (1921), 290 Fed. Malay States (1920), 284 Finland (1921), 290 France, 32, 33, 290, 291 Germany (1920), 290 Italy, 290 Martinique, 282 Netherlands, 290, 294 Early, 43, 44, 291 New Orleans, 482, 484-487 New York (1881), 528 (1900-20), 480, 484 New Zealand (1920), 291 Norway (1921), 290 Panama, 280 Portugal (1919), 290 San Francisco, 325, 482, 484, 488, 489 Spain (1920), 290 Straits Settlements (1920), 284 Sweden (1921), 290 Union of So. Africa (1920), 291 United States, 296, 299-302 Brazil c., 296, 468, 475 Early, 468, 475 First in Am. vessels, 468 Value (1919-21), 299-302 Venice, early, 27
Impotence, C. and, 23, 46, 71
Inchbald, Mrs., 578
Indiana Coffee Co., 485
Indias (c.), 351, 369
_Indigena, C._ (Maragogipe), 345
Indirect flame, 642, 646
Indo-China c., 352, 370, 371
Industrial exhibition (1921), 654
_Influence des cafes sur les moeurs politiques_, Salvandy, _q._, 100
_Influence of Alcohol and Other Drugs on Fatigue_, Rivers, _q._, 186
Infusion, defined, 698
Infusion devices Bencini's condenser (1838), 625 Biggin (1817), 624, 699, 710, 712 Dakin's cloth-bag, 633, 645 Denobe's pharmacological-chemical (1802), 621, 699 Donmartin's flannel sack (1763), 620, 697 Duparquet's muslin strainer, 644 Etruscan (1887-88), 645 First French (1711), 696, 697 Halstead's china-lined metal, 644 L'Aine's Diligence (1763), 620 Martelley's condenser, 624, 625 Rapid (_see_ Rapid) Old Dominion (1856), 625, 710 Rowland's condenser (1844), 625 Triumph, 699
Ingram, Margaret A., 593
Inner-heated roasting machines, 386
Insomnia caused by c., 176
_Inspector_, London, _per._, 579
Inspectors at ports of entry Favored by N.C.R.A., 513
In-store contract, 331
Intellectual drink, The, 566
_Intelligence_, _per._, _q._, 59
International Coffee Congress (1902), 472
Internationalized by French, C., 585
Introduction, beverage Aleppo (1532), 19 American colonies (1668), 708 Arabia, 11, 12 Austria (1693), 49 Cairo (1510), 16 Constantinople (1517), 19, 291 Damascus (1530), 19 England (1637), 35-42 Europe (1615), 25-30 France (1644), 31-34 Germany (1670), 45-47 Italy (1615), 25, 26 London, 58 Marseilles (1644), 31, 291 Mecca (1470-1500), 16 Medina (1470-1500), 16 Netherlands (1616), 43-44 New York (1668), 115-124 North America (1660-70), 105-113 Oxford (1637), 40 Paris (1657), 31, 91 Persia, 21 Philadelphia (1682), 125-130 Venice (1615), 25, 291 Vienna (1693), 49-52
Invisible supply (N.C.R.A.), 514
Ireland, Augustus, 479
Ireland, Sam, 81, 576, 578, 593
Irregular grind, King's patent, 167, 402, 716
Irrigation Abyssinia, 197 Arabia, 197, 231 Mexico, 222
Irving, Washington, _q._, 317
Isenberg, Paul, 519
Ishmael, 18
Israel, Leon, 482, 532
Israel & Bros., Leon, 442, 482
Italian roast, 356, 388
Ittel, _pat._, 640
Jackson, Charles James, _q._, 600, 601, 602
Jackson, S., 486
Jackson, W.F., 485
Jackson & Co., 499
Jacob, _chk._, 41, 42, 53
Jacquand, 591
Jaeckle, _q._, 163
Jagenberg Machine Co., Inc., 472
Jalapa c., 345, 358
Jamaica c., 350, 362
James, James, _chk._, 127
James, Mrs., _chk._, 127
Jamison, Catherine Arbuckle, 524
Jamison, Robert, 524
Jamison, Wm. Arbuckle, 523, 524
Janney, Jr. & Co., B.S., 501
_Jardin Desclieux, Inauguration de_, _q._, 9 Fort de France, 9
Jardin des plantes, Paris, 6
Jardin, Edelestan, _q._, 2, 3, 6, 14, 16, 27, 32, 557, 565, 629, 695, 708
Jarvie, James N., 479, 523, 524
Java c., 353, 355, 373, 374
Jause, 50
Jay Cooke panic, 527
Jefferson, Thomas, 130
Jeffreys, Judge, 570
Jenkins & Bro., T.C., 507
Jennings, Constantine, _chk._, 61, 582 (_See_ Constantine, George)
Jewel Tea Co., 417
Jewett & Sherman, 506
Jewett, Sherman & Co., 506
Jobson, Cirques, _chk._, 41
Johns, Benjamin, _chk._, 112
Johnson, James D., 495
_Johnson, Life of_, Boswell, _q._, 567
Johnson, Samuel, 80, 81, 88, 89, 557, 567, 568, 569, 574, 577, 583, 585; _q._, 561
Johnson & Co., Theo. F., 508, 635
Johnson Automatic Sealer Co., 472
Johnson-Locke Merc. Co., 488
Johnston, Herbert L., _pat._, 646, 652
Johnston, W.T., _pat._, 642
Johnston, William, 501
Johnston & Co., E., 445, 486
Johnston, Gordon & Co., 486
Joint Coffee Trade Publicity Committee, 489, 443, 445-459, 474 Booklets, 455 Brewing, 717, 718 Coffee Club, 453, 455 Information service, 453 Membership, 448 Organized (1919), 474, 514 Program, 514 Recipes, 723, 724 Scientific research, 453, 457
Jones, Dorothy, 107, 108, 467
Jones, J.F., 507
Jones, W.T., 505, 511, 513
Jones, Webster, 515
Jones & Co., S.L., 488
Jones Bros., 501
Jonson, Ben, 60
Joseph, _chk._, 93
_Joseph Andrews_, Fielding, 80
Joteyko, _q._, 186
Joubert, 96
Jourdain, John, _q._, 1, 2
_Journal Am. Chem. Soc._, _q._, 155, 160
_Journal Am. Med. Ass'n_, _per._, _q._, 175, 185
_Journal d' Antoine Galland_, _q._, 2
_Journal of Assoc. Agric. Chem._, _per._, _q._, 169
_Journal of the Franklin Institute_, _q._, 711, 712
_Journal of the Gen. Assembly of the Colony of New York_ (1709), _q._, 117
_Journal of Pharmachol._, _per._, _q._, 184
_Journal_, Revett, _q._, 2
_Journey through England_, Mackay, 75
Julian, sec. to the Muses, 574
Julien (of Gobelins), 567
Jurgens, _pat._, 167
Kadoe c., 355, 373
Kaffa, 3
Kaffa coffee, 228, 229
Kaffee Hag Corp., 473
Kaffee-klatsch (first), 45, 433, 683
Kaffee-sieder, 50, 51
Kahoueh, 3
Kahua, 3
Kahvedjibachi, 20, 22
Kahveji, 665
Kahwa, 3
Kahwah, 15
Kahwah (coffee-room), 657, 658, 662
Kahwe, 45
Kair Bey, 17
Kaldi, 14, 15
Kaltenbach, George, 476, 529
Kant, Immanuel, 562
Kaspar, Adam J., 502
Kato, Sartori, 471, 538
Kato Coffee Co., 538
Kavah, 2
Kaveh, 1
Kaveh kanes, 17 (_See also_ Coffee houses)
Kavveghi, 22
Kawih, 11
Keable, B.B., _q._, 181, 182
Keats, John, 549; _q._, 550
Keen, William, _chk._, 120
Keen's Chop House, 498
Kelly, George, 501
Kelly, H.D., _pat._, 472, 649
Kemble, John, 581
Kendrick, F.G., 507
Kenny, C.D., 508
Kenrich, Archibald, _pat._, 624
Kentucky coffee tree, 564
_Kentucky Warbler, The_, Allen, _q._, 564
Kerr, Mary Alice, 523
Khawah (_see_ Kahwah)
_Kickleburys on the Rhine_, Thackeray, _q._, 563
Kidde, Frank, 479
Kidneys, effect on, 175, 181
Kilgour & Taylor, 503
Kimball, O.G., 527, 528
King, Dr., _q._, 584
King, John E., 513, 539, 701, 720; _pat._, 167, 474, 651; _q._, 168, 402, 716 (_See also_ Irregular grind)
King, Moll, _chk._, 581, 587
King, Thomas, _chk._, 581
King, Tom, _chk._, 587
King Coffee Products Corp., 539
King of American breakfast table, 107
King of perfumes, 565
_Kingdom's Intelligencer_, London, _per._, _q._, 433, 582
Kipfel, 50
Kirby, James H., 480
Kirby & Halstead, 480
Kirby, Halstead & Chapin, 480
Kirby, Halstead & Chapin Co., 485
Kirkland, A., 480
Kirkland, W.J., 480
Kirkland & von Sacks, 480
Kirkland Bros., 478, 480
Kisher, 231, 266, 655, 658 Method of preparing, 694
Kissing the cheeks, 387
Kitchen, James, _chk._, 130
_Kitchen Directory and American Housewife_, _q._, 709
Kneller, Sir Godfrey, 578
Knickerbocker & Cooke, 499
Knickerbocker Mills, 496
Knickerbocker Mills Co., 496
Knight, Eberman & Co., 507
Knowles, Cloyes & Co., 502
Knowlys, Thomas John, _pat._, 633
Knudsen & Co., P.J., 488
Koch, _q._, 186
Kock, Paul de, 565
Koenig & Co., J. Henry, 503
Kohwah, 12
Kolschitzky Franz George, _chk._, 49, 50, 51, 590 Introduces c. to Vienna, 50 Portrait, _ill._, 51 Statue, _ill._, 50, 599 Wife (Ursula), 51
Kolster & Co., 340
Kona c., 356, 375
Kooman, G.W., _pat._, 649
_Koran_, _q._, 15, 20
Kosmos Line, 489
Kraepelin, _q._, 186
Krag-Reynolds Co., 502
Kraut, Adolph, 471
Kreiser, Alexander W., 509
Kreissel, Fillip, 538
Kroberger, Charles, 501
Kroe c., 355, 371
Krout, J.M., 503
Krull, _pat._, 247
Krupp A.G. Grusonwerk, Fried, 247
Kuchelmeister, F., _pat._, 647
Kuhlemeir, Fred J., _pat._, 648
Kuhlke, George F., 482
Kunhardt, Henry, 482
Kunhardt & Co., 482
Kuprili, Grand Vizier, 20, 21 49, 71, 664
Labaree & Co., J.H., 480, 482, 484
Labeling machinery, 403
Labels, law affecting, 410
Labor Angola, 268 Arabia, 266 Arbuckle business, 524, 525, 526 Brazil, 207, 260, 261, 293, 445, 530, 531 Colombia, 260 Guadeloupe, 233 Guatemala, 219 Guianas, 236 Honduras, 234 Java, 269, 271 Mexico, 263, 264 Nicaragua, 264 Netherlands E.I., 283, 293, 294 Salvador, 217 Sumatra, 269 Venezuela, 263 West Indies, 293
Lacedaemonian (_see_ Black broth), 13
La Chaussee, 94
La Coux, Francois Rene, _pat._, 627
La Guaira c., 348
La Roque, Jean, 31, 32, 34, 543, 557; _q._, 5, 15, 33, 197, 245, 542, 565, 616, 694, 695
La Seine c.-pot, 607
Lactation, Effect on, 177, 178
_Ladies Home Journal_, _per._, 177; _q._, 709
_Ladies Home Magazine_, _per._, _q._, 709, 710
Lahey, B., 480
L'Aine, _inv._, 620
Lait, Cafe au, 691, 696
Lally, Albert V., _q._, 570
Lamb, Charles, _q._, 550
Lamb (Folger, Schilling & Co.), 506
Lambert, Joseph, 642, 646, 471, 472
Lambert Food & Machinery Co., 646
Lambert Machine Co., 649
_Lamboray, C._, 144
_Lancet_, _per._, _q._, 179
Landanabileo, _q._, 181
Landers, Frary & Clark, 472, 644, 647, 648, 649, 653, 701
Langfeld, 186
Langius, 543
Lantern Slides, 443
Lantern-shaped c.-pot, 602, 603, 604, 619
Lapicque, _q._, 184
Larousse, _q._, 91
Lascelles & Co., A.S., 482
Last-bag notice, New York, 321
Lastreto & Co., 488
Lathrop & Co., C.D., 484, 485
Laud, Archbishop, 41
Laughlin & Co., J.W., 508
Laurens, _pat._, 623, 694
Laurent, Emil, 144
_Laurentii, C. (robusta)_, 142, 144
_Laurentii Gillet, C._, 142
_Laurina, C._, _hyb._, 138
Lauzaune, _pat._, 640
Lauzaune, Etablissements, 625, 646
Lavado (grade), 261
Lawrence, George W., 535, 537
Lawrence & Van Zandt, 476
Lawton, Frederick, _q._, 557
Lawton, William, _inv._, 641, 651
Lazear, Jesse, 508
Lead number, 159, 513
Leaf-blight (_see_ Diseases)
Leaves, beverage from, 133, 694
Le Candiot, _chk._, 93
Le Conte, _q._, 178
Le Gantois, _chk._, 93
Le Morgan Coffee Co., 508
Le Page, Jules, _pat._, 474, 652
Leclerc, 96
Lee, H.H., 508
Lee & Murbach, 502
Leech, John, 582
Lefevre, 96
Legal, 96
Legendary origin (_see_ Origin), 541
Leggett & Co., Francis H., 398, 480, 482, 494
Legislative com. on speculations, N.Y., 322
Lehmann, Julius, _q._, 70, 183
Lemare, 708
Lemierre, 94
Lemmon & Son, 507
Lemon in c. (Russia), 686
Lemonade venders, 670 (_See also_ Pedling)
Lensing, J.H., 638
Leo XIII, Pope, _q._, 549
Leone, 579
Leopold, Emperor, 49
Lepper, _q._, 145
L'Estrange, 59
Lester, George C., _pat._, 472, 647
_Lettre sur l'Origine et le Progres du Cafe_, Galland, _q._, 12
Leven, 185
Levering, William T., 484, 485
Levering & Co., E., 484, 485, 508
Levinthal, _q._, 185
Levy, Florence N., _q._, 607
Levy & Co., M.M., 485
Lewin-Meyer Co., 488
Lewis, Charles, 503; _pat._, 646
Lewis, Teacle Wallace, 480
Lewis & Co., T.W., 480
Liberian c., 353, 378
_Liberica, C._ Allied Species, 142, 144 Botanical description, 140, 142 Colombia, 211 Dutch Guiana, 236 Federated Malay States, 238 French Indo-China, 237 Guadeloupe, 234 Java, 215, 216 Liberia, 229 Trees to acre, 230 Netherlands E.I. (1920), 283 United States imports, 341
Liberty Boys, 120
Licenses Boston Coffee-house, 108 First, Dorothy Jones, 107 England Coffee-house, 59 First royal warrant, 59 France (first, 1692), 34 Germany, 46, 293 Mecca, coffee-house, 18 Philadelphia, coffee-house, 18 United States First (1670), 467 War-time (1917-18), 338, 534 Wuerttemberg, 47
Lichty, George E., 535
Lidgerwood, John, _pat._, 246
Lidgerwood, Wm. Van V., _pat._, 246, 247
Lidgerwood Mfg. Co., Ltd., 246
Liebig, Baron von, 682, 684, 685, 687; _q._, 711
Liebreich, _q._, 185
Lievre, Frick & Co., 506
_Life of Addison_, Johnson, _q._, 561
_Life of Home_, Mackenzie, _q._, 86
_Life of Johnson_, Boswell, _q._, 567
Light roast, 356, 387, 388
Lightfoot, Alexander, _chk._, 120
Lilly (astrologer), 69
Limbird, John, 585
Limonaji, 670
Linn, A.R. & W.F., 508
Lins, Albuquerque, 531
_Linschoten's travels_, _ill._, 43; _q._, 35, 37
Lion (brand), 523
Lion's head (Button's c. house), _ill._, 80, 576, 593
_Livre Commode_ (Paris, 1691), 433
Lippincott, Jesse H., 507
Lispenard, Anthony, 475
Lispenard, Leonard, 475
Literature of coffee, 541-585
Literature, Influence of c. on 552, 556 England, 60, 81 Paris, 94, 96, 98, 100, 102, 103
Littledo, L., _pseud._, _q._, 550, 551
_Lives of Eminent Men_, Aubrey, _q._, 40
_Lives of the Lord Chancellors_, Campbell, _q._, 570
_Lives of the Poets_, Johnson, 570
Livierato, B.A., 479
Livierato, Gregory B., 478
Livierato Freres (Bros.), 338, 478, 488
Livierato-Kidde Co., 479
Livingstons, The, 475
Lloyd, the law-student, 579; _q._, 584
Lloyd, Edward, _chk._, 85, 86
Lloyd, John C., 480
Lloyd & Co., John C., 480
Lloyd's (London), 120 Register of shipping, 85
Loading, Santos, 312, 314
Loaiza & Co., W., 488
Locke (chemist), _q._, 180
Locket, Mrs., _chk._, 570
Lockier, Dean, _q._, 574
Lockwood, Dr., _q._, 176
Lockyer, Captain, 120
Loeven & Co., E., 505
Loew, Oscar, _q._, 156
Logan & Strowbridge, 644
Logan & Strowbridge Iron Co., 644
London Fire (1666), 61, 62, 74, 83 (1748), _ill._, 76, 83
London, Paris & Am. Bank, Ltd., 488
_London Pleasure Gardens of the 18th Century, The_, Wroth, _q._, 82
Long, Mary, _chk._, 56
Long, William, _chk._, 56
Longe, W. Harry, 444
Longevity, Effect of c. on, 178
Longhi, Alessandro, 588
Longhi, Pietro, 556, 558
Lopez, Pedro, 220
Lopez & Co., P.A., 338
Lorand, _q._, 182
Lorimore Bros., 508
Lorraine, Prince of, 49
Lott & Low, 475
Loudon, Howard C., 495
Loudon, J. Carlyle, 495
Loudon & Johnson, 495, 499
Loudon & Son, 495
Loudon & Stellwag, 495
Louis XIII, 91
Louis XIV, 6, 33, 91, 92
Louis XV, 8, 92, 94, 563, 566
Love, N., _q._, 175
Low, Seth, 473
Low & Co., Adolphe, 487
Lowell, Ebenezer, 467
Lower Wall St. Bus. Men's Ass'n, 473
Lown Coffee Co., W.G., 508
Lowther, Sir James, 584
Loyal Association (London), 583
Lubricant to human machine, 585
Ludlow & Goold, 475
Ludolphus, _q._, 5
Lueder & Co., A., 485
Lure of coffee, 585
Lurman & Co., T.G., 484, 485
Lusk, _q._, 180
Luttrell, 579
Lyman, John Chester, _pat._, 245
Lyons, A. Neil, _q._, 563
Lytton, Lord, 102
Macassars (c.), 355, 374
Macaulay, Thomas B., _q._, 75, 77
_Macedoine Poetique_ (1824), 548
Machinery Evolution of, 615-654 History of Manufacture, 468-474
Mackay, 75; _q._, 79
Mackey, William D., 477, 491
Mackey & Co., 477
Mackey & Small, 477, 480
Mackintosh, Sir James, 556
Macklin, Charles, 89, 580, 581
Maclachlan, C.H., 527
Maclaine, Jemmy, 578
_Macrocarpa, C._, 146
MacVeagh & Co., Franklin, 485, 502
Madagascar c., 353, 378
_Madagascar, C._, 146
_Madagascariensis, C._, 146
Maddux, H. Clay, 479, 491
Magic Cup (brand), 539
Maguire, Charles, 479
Maguire, Joseph, 497, 498
Maguire & Gillespie, 508
Mahomet (_See also_ Mohammed), 38
Mahood, E.B., 507
Mahood, Samuel, 507
Mahood, W. James, 507
Maidi c., 351, 368
Mail-order houses, 415
Maine & Eckerenkotter, 505
Mairobert, _q._, 566
Maitland, Coppell & Co., 482
Maitland, Phelps & Co., 482
Makara, _chk._, 93
Makonnen, Ras, 310
Malabars (c.), 351, 369
Malang c., 355, 373
Malaria, Effect of c. on, 181
Maldonado & Co., 488
Maliban _chk._, 93
Mallet, J.W., _q._, 176
Malone, _q._, 61, 574
Man, Alexander, _chk._, 59, 88
Mandelsloh, Joh. A. von, _q._, 45
Mandheling c., 355, 371
Manet, Edouard, 103, 104
Manipulated Java, 338
Manizales c., 348, 364
_Manner of Making C., Tea and Chocolate_, Dufour, 543
Manners and Customs, 655-692 Abyssinia, 655 Africa, 655-657 Africa, Portuguese E., 657 Algeria, 655, 656 Arabia, 657-663 Argentina, 691 Asia, 657-663 Brazil, 691 Chile, 691 Constantinople, 19, 22, 23, 663-670 Damascus (c.-house), 668-670 England (c.-house), 60, 75-89 Egypt, 655-657 France, 33, 680-683 Germany, 683-685 Italy, 686 London (c.-house), 73 Mexico, 687 Netherlands, 686 New Orleans, 690 North America, 686-691 Norway, 686 Oriental, Early, 17, 19, 22, 23 Paraguay, 691 Paris, 91, 96, 98, 100, 102, 103, 104, 554, 683 Persia (c.-house), 22 Philadelphia (c.-house), 128 Saxony, 684 Somaliland, 655 Sweden, 686 Thuringia, 684 Turkey, 20, 27, 36, 38, 663-670 Uganda, 655 United States, 687-691 Uruguay, 691 Vienna (c.-house), 562, 671, 672 (_See also_ Coffee-houses)
Manning, E.B., _pat._, 637
Manning, Bowman & Co., 649, 701
Manthey-Zorn Laboratories, 653
Mantsaka c., _ill._, 142
_Manual of Pharmacology_, Sollman, _q._, 182
Manufacture, U.S., 298
Many, Daniel, 507
Marac, 682
Maracaibo c., 348, 349, 365
Maragogipe c., 345, 367
_Maragogipe, C._, _hyb._, 140 India, 227
Marat, 94
Marchand, _pat._, 640
M'Ardell (mezzotinter), 84, 584
Marden & Folger, 506, 507
Marden & Myrick, 505
Margins, 329, 333, 335
Mariahalden, 519, 520
Marie Antoinette, 96
Marilhat, 591
Marion Harland c.-pot., 645, 699
Market names, 191 (_See also_ Characteristics)
Marlborough, Earl of, 109
Marmontel, 98
Marquis de Someruelas, _v._, 468
Marshall, _q._, 183
Martelley, Lewis, _pat._, 624, 699
Martin, _pat._, 485, 640
Martin & Co., N., 485
Martinique c., 350, 363
_Martinique, Histoire de la_, Daney, _q._, 8
_Martinique, La_, Pardon, _q._, 8
Marvell, 60
Mary, Queen, 601
Mason, Fred, 689
Mason, L.F., 479
Mason, Marcus, _pat._, 246, 248, 469
Mason & Co., Marcus, 248, 469
Mason & Thompson, 476
Mason machines, 264
Masons, Grand Lodge, 110
Masons, St. Andrew's Lodge, 111
Mass. Inst. of Technology Scientific research, 453, 457, 515, 714, 717
Massieu, Abbe Gulllaume, _q._, 14, 544
Matagalpa c., 347, 360
_Materia Medica and Pharmacology_, Culbreth, _q._, 181
_Materia Medica, Pharmacy and Therapeutics_, Potter, _q._, 181
_Materia Medica, Therapeutics and Pharmacology_, Butler, _q._, 179
Matheson, S., 482
Matheson, Jr. & Co., S., 482
Mattari, c., 351, 368
Mattei, _q._, 180
Maumenet, _q._, 548
Mauran, C.S., 502
_Mauritiana, C._, 138, 146 Caffein content, 147, 161
Maury, Joseph E., 515
Maximilian Frederick, Elector, _q._, 47
Maxwell, _q._, 165
Maxwell House (brand), 441
Mayer Bros. & Co., 482
Mayflower, _v._, 108, 616 Mortar and pestle, _ill._, 105
Mayne, 585
Mayot, 96
Mazagran, Cafe, 92, 655, 682
Mazerolles, S., 591
McBride, R.P., 482, 499
McCann, Alfred W., 398, 399
McCarthy Bros., 488
McChesney & Sons, 488
McClean, Jemmy (_see_ Maclaine)
McCord, Brady Co., 508
McCready, William, 479
McCreery, Henry F., 480
McCreery, R.W., 511; _q._, 427
McDonald, Duncan, 521, 522
McDonald & Arbuckle, 521
McDonald & Arbuckles, 522
McDonald & Glynn, 482
McFadden, J.M., 513
McFadden & Bro., George H., 480
McFarland, A., 508
McGarty, M.J., 399
McGill. A., _q._, 687
McKinnon, William, 245
McKinnon & Co., Ltd., Wm., 245
McLaughlin, Frederick, 502
McLaughlin, George D., 502
McLaughlin, William F., 502
McLaughlin & Co., W.F., 443, 502
McLaughlin & Co., W.H., 484
McMaster, John Bach, _q._, 468
McMullin, John, 612
McNeil & Higgins, 502
McNeil & Higgins Co., 502
McNeil, Thomas, 494
McNulty, John R., 479, 491
McNulty & Co., J.R., 479
McReynolds, Attorney General, 533
Meacock, James, _pat._, 245
Mead, Dr., 582
Meal Market, New York, 119
Meat-packers in c. trade, 514
_Mechanic's Magazine_, London, 585
Medellins (c.), 348, 364
_Medical News_, _per._, _q._, 183
_Medical Record_, _per._, _q._, 185
_Medical Times_, _per._, _q._, 176
Medicinal properties of c., 12, 26, 27, 38, 45, 56, 58, 71, 72, 173-188 Due to caffein content, 182
Medicine C. first used as, 693 Cafe au lait used as, 696
_Meditations_, Brillat-Savarin, _q._, 697
Medium (_see_ Grinds)
Medium roast, 336, 388
Meehan, Charles L., 535
Meehan, P.C., 476, 477
Meehan & Co., P.C., 477
Meehan & Schramm, 477
Meidinger, _q._, 565
Meilhat, 594
Meisner, Leonhard Ferdinand, 46, 543
Meith, Hugo, 591
Mejia, E., 488
Melange, Cafe, 671
Melaye, S., 548
Mellon Inst. of Industrial Research, 714
_Memoirs_, Diderot, 98
_Memoirs_, Sherman, _q._, 563
Menado c., 355, 374
Menda & Co., 340
Mendel, _q._, 185
Menezes, T. Langgaard de, _ill._, 446
Mengai, 694
Menico, 28
Menier, 566
_Menosperma, C._, _hyb._, 138
Menown, Hugh, 631
Menown, H. & J., 502
Menown & Gregory, 631
_Men's Answer to Women's Petition, The_, _pamph._, 71
_Menslichen Genussmittel_, _q._, 147
Mental and Motor Efficiency Effect of caffein on, 186 Effect of tea on, 186
Menzel, Adolph, 591
Merchants Coffee Co. of N.O., Ltd., 505
Merchants Exchange (New York), 123
Merck & Co., 473
_Mercure de France_, _q._, 8
Meridas (c.), 349, 365
Merrill & Co., S.C., 487
Merritt & Ronaldson, 499
Merwin & Co., Geo. A., 499
Mery, C.D., 548
Messenger & Co., Thomas H., 480
Metchnikoff, _q._, 178
Metropolitan Mills, 494, 495
Mexicans (c.), 345, 338, 359
Meyer (chemist), 164
Meyer, B., 535
Meyer, Fred W., 502
Meyer, Robert, 510, 511, 513
Meyerheim, Paul, 591
M'Ginley, Joseph, 492
M'Gregor, Coll., 476
Michaud, I.F. and L.G., _q._, 8
Michelet, _q._, 98
Microscopy of c., 149-153 Analysis, value, 152
_Microscopy of Vegetable Foods_, Winton, _q._, 150
Midland Spice Co., 508
Milde, 591
Milds (market name), 341, 345 (_See also_ Characteristics)
Milk in coffee, 38, 58, 399, 665 Effect of, 178 First used by Nieuhoff (1660), 696
Millar & Co., E.B., 502
Millar Spice Co., E.B., 502
Miller, Chas. A., 480
Miller, Harry, 480
Miller, Rev. James, 555; _q_., 554
Miller, R.O., 501, 514
Miller, Watts, 480
Miller, W.H., 488
Miller & Walbridge, 480
Miller, Smith & Co., 485
Milling (_see also_ Cleaning), 383
Milreis, 336
Milton, John, 60; _q._, 549
Miner, W.H., 505
Minerva, _v._, 128
Minford, Thomas, 479
Minford & Co., L.W., 479, 485
Minford, Lueder & Co., 477, 479
Minford, Thompson & Co., 479
Mingo, Cirilo, _pat._, 471
Minkowski, 185
Minor, W.H., 485
Minott, Samuel, 609
Minute (brand), 539
Minute, Cafe a la, 708
_Mirror_, London, _per._, 585
Misbranding Condemned by N.C.R.A., 513 Rulings (U.S.), 337, 338
Mitchell, George, 478
Mitchell, William L., 478
Mitchell Bros., 478
Mixing (_see_ Blending)
Mixtures, Strange c., 56, 57
_Moat With the Crimson Stains, The_, Champney, _q._, 563, 564
Mocengio, 27
Mocha c., 230, 351, 353, 368, 369
Mocha longberry c., 228
Mocha-seed Bourbon-Santos c., 341, 366
Mocha-seed Santos (grade), 260
_Modern Italian Poets_, Howells, _q._, 548, 549
Moegling, Carl, _inv._, 647
_Mogeneti, C._ (caffein content), 147, 161
Mohammed, 14, 15, 19, 20, 38, 54
Mohammed IV, 49, 50, 91
Mohedano, Jose Antonio, 9
Mohns-Frese Com. Co., 488
Moir, John R., 535
Mokaska Mfg. Co., 485, 508
_Mokkae, C._, _hyb._, 138
Molded beans, 170
Molke, 9
Molmenti, Pompeo, _q._, 27, 28
Moncrieff (dramatist), 572
Moncrieff, Alexander, _chk._, 572
Moneuse, Elie, _pat._, 469, 639
Monin, Sieur, _q._, 696
Monitor machines, 248
Monk, General, 59, 69
Monkey coffee, 136
Monroe, James (Pres.), 113
Monstruo (grade), 261
Montagu, Lady Mary Wortley, 573
Montague, _q._, 551
Monte Carmelo c., 350, 365
Montealegre & Co., 487, 488
Montesquieu, 100
Montuori, _q._, 176
Moore, Alexander Duncan, _pat._, 623
Moore, C.T., 508
Moore, Dr., _q._, 179
Moore & Co., Geo. A., 488
Mopsy, 579
Moreas, Jean, _chk._, 102
Morewood, T.C., _pat._, 642
Morey Mercantile Co., C.S., 508
Morgan, Charles, 644; _pat._, 645, 653
Morgan, Edward H., 644
Morgan Brothers, 644
Morize, _pat._, 623, 699, 708
Morley, W.T., 513
_Morning Advertiser_, Lond., _newsp._, 585
_Morning Chronicle_, London, _newsp._, 585
_Morning Herald_, Lond., _newsp._, 585
_Morning Post_, Lond., _newsp._, 585
Morosini, Gianfrancesco, 26
Morrison, S.B., 497
Morrison, Wm. J., 498
Morrison & Bolnest Co., 498
Morton, Robert, 69
Mosely, Dr. Benjamin, _q._, 2, 38
Moser (artist), 584
Mosso, Ugolino, _q._, 186
_Most excellent virtues of the mulberry called coffee_ (1671), 34
Mother (grade), 258
Mother of cafes (Vienna), 50
Motion pictures, 443, 455, 514
Mott & Williams, 494
Mottant, A., 641, 645
Muddiman, 59
Mudiford, 58
Muhlberg, R. _pat._, 638
Muller, Frederick H., _pat._, 653, 702
Munden, Admiral, 86, 559
Murdock, Charles A., 506
Murdock & Co., C.A., 508
Murdock Mfg. Co., C.A., 506
Murger, Henry, 98
Murphy, Arthur, 584; _q._, 579
Murray, Sir James, 699; _q._, 1
Murray, James H., 496
Murray, Robert, 475
_Murta, C._, _hyb._ 138
Musgrave, James, 612
Music, C. in, 593-599
Music in coffee houses, 656, 666, 667, 669
Mustapha, Kara, 49, 50
Mustard in c., 58, 696
Myer, _pat._, 162, 473
Myers, Myer, 612
Mylne (architect), 584
Mysore c., 351, 369
Myrtle c. (Mexico), 222
Nabob (brand), 441
Nairon, Antoine Faustus, 16, 27, 543
Nakhel douin (palm), 266
Nalpasse, Valentin, _q._, 175, 176, 177, 179
Names for c. (English and foreign), 1, 2, 3
Names of places (_see_ Note, p. 769)
Nancy (tea ship) _v._, 120
Naphew, Charles, 479
Napier, Robert, _inv._, 637, 699, 700
Napier & Co., 486
Napier & Sons, Robert, 699
Narcotism, Effect of c. on, 181
Narghil (palm), 266
Narghillai, 663, 664, 665, 668 (_Also_ nargile, narguileh)
Nash Grocery Co., George, 503
Nash, Smith & Co., 502
Nash-Smith Tea & Coffee Co., 503
Nashville Coffee & Mfg. Co., 509
Nason, James H., _pat._, 637
Nat'l Ass'n of Retail Grocers of the U.S., 428
Nat'l Chain Store Grocers' Ass'n., 417, 418
National coffee day, 513
Nat'l C. Roasters Ass'n., 323, 439, 448, 473, 474, 509-515 Better c. making com., 713-717 Brewing recommendations, 717 Conventions, 512-515 Dues, 514 Freight forwarding bureau, 323 Home mill, 652 Industrial Expositions, 514, 515, 654 Membership, 511-514
National C. Roasters Traffic and Pure Food Ass'n., 510, 511
National Coffee Week, 439, 455, 473, 474, 514
Nat'l Packaging Machinery Co., 443, 472
Nat'l Retail Tea and Coffee Merchants' Ass'n., 417
_National Review_, _per._, _q._, 74
Nature, Cafe, 683
_Nature of the Drink Kauhi, The_, Pocoke's trans. _q._, 12, 38
_Nature, quality and most excellent virtues of c., The_ (broadside), _ill._, 69, 70
Navarro, Francisco Xavier, 9, 225
Nave & McCord Merc. Co., 485
Nave-McCord Mfg. Co., 508
Negro plot (New York, 1737), 118
Neidlinger & Schmidt, 499
Nelson, Charles, _pat._, 649
Nepenthe, 12
Nervous system, Effect of c. on, 174, 175
Netherlands E. India Co., 43, 44, 283, 291, 294
Netherlands West India Co., 105
Neutral (_see_ Flavors)
Nevers, George J., 479
Nevill, 60
Nevison, J., 631
_New and curious coffee-house, etc., The_, _per._, 45, 433
New Caledonia c., 356, 374
New Guinea c., 355, 374
_New Discoveries, etc._, Paschius, _q._, 13
New England Automatic Weighing Machine Co., 471
Newbold, William, 479
Newell, _pat._, 246
Newhall, H.B., 501
Newmark, H., 509
Newmark, Maurice H., 509
Newmark & Co., H., 509
Newmark & Co., M.A., 509
New Orleans Coffee Co., 485, 505
New uses for c., 457
_New View of London_ (1708), Hatton, 54
New York Coffee and Sugar Exchange (_See_ Exchanges) _Daily Advertiser_, _q._, 434, 468 Dock Co., 319, 532 _Gazette_, _per._, _q._, 118 Historical Soc., 474, 591 Hospital, 124 _Journal_, _per._ (1775) _q._, 115 Stock and Exchange Board, 123
_News from the coffee house_ (broadside) _q._, _ill._, 68, 69
Newstadt, Emil, _pat._, 645
Niblo, William, _chk._, 121, 124 (_See also_ Gardens)
Nicaraguas (c.), 347, 360, 361
Nicholson, David, 502
Niemuhr, Karstens, 543; _q._, 22
Nielsen, Thorlief S.B., 520
Niessen, von, _pat._, 158, 167
Nieuhoff, 543, 696
Niles, G.M., _q._, 175
Nonnenbruch, _q._, 185
Nordlinger, Henry, 482
Nordlinger & Co., Henry, 482
Norris, G.W., 532, 533
North, Roger, _q._, 72, 570
Norton, Edward, 471
Norton, Weyl & Beven, 482
Norton & Holyoke, 434
Nossack & Co., 340
_Notes and Queries_, _per._, _q._, 1
Nurseries, 200, 205
Nutmeg in c., 696
Nutrio Mfg. Co., 501
Nutt, Jr., F.T., 535
Oaxaca c., 345, 358
Oberholtzer, Ellis Paxson, _q._, 125
O'Brien, 579
O'Brien, E.H., 455, 488
O'Brien, Jonas P., 482
O'Brien, Joseph A., 482, 491
_Oceana_, Harrington, 60
O'Donohue, Charles A., 123
O'Donohue, John, 480, 498
O'Donohue, John B., 123, 498
O'Donohue, Joseph J., 480
O'Donohue, Peter, 480, 498
O'Donohue & Co., J.B., 485
O'Dononue & Sons, John, 480
O'Donohue & Sons, Joseph J., 477, 480
O'Donohue & Stewart, 498
O'Donohue Coffee Co., 498
O'Donohue's Sons, John, 338, 485, 498
Oelschlager (_see_ Olearius)
_Of the Excellent Qualities_, etc., Rumford, _q._, 697, 698
Ogden & Co., George, 501
Ogilby, 571
Ohio Coffee & Spice Co., 508
Oils, Coffee, 164, 711, 712
O'Krassa, R.F.E., _pat._, 247, 248
Olavarria, J.D., 471
Old Dutch Mills, 482
Old Ground Coffee Works, 492
Old Judge (brand), 441
Old Homestead (brand), 441
Old Master (brand), 441
Old Reserve (brand), 441
Oldys, William, _q._, 53
Olearius, Adam, _q._, 22, 45, 543
Olendorf, Case & Gillespie, 478
Olivier, Abbe, 548
Omar, Sheik, 13, 14, 655
Opera: _Le Cafe du Roi_, Meilhat and Deffes, 594
Opposition Commercial England, 64, 74 Medical Cairo, 19 Germany, 46 Marseilles, 32, 33 Mecca, 17 Political Constantinople, 293 England (c. houses), 72, 293 Proclamation, Charles II, 73 Germany, 46, 47 London, 293 Religious Cairo, 19 Constantinople, 20, 21 Mecca, 17, 18 Venice, 29 (_See also_ Controversies; Coffee-houses)
Options, 329
Orange Juice, peel, in c., 106
Ordinaries (_see_ Taverns)
O'Reilly, Count, _q._, 222
_Organon salutis_ (1657), Rumsey's, _q._, 56, 58
_Oriental Trip_, Mandelsloh, _q._, 45
Origin of c., 5, 11, 13-16, 541-542
Orizaba c., 345, 358
Orleans, Regent of, 96, 98
Osborn, Lewis A., 434, 469, 496, 522
Osborn's Celebrated Prepared Java (brand), 434, 469, 496, 522
Oseretzkowsky, _q._, 186
O'Shaughnessy, John W., 480
O'Shaughnessy & Co., John W., 480
O'Shaughnessy & Sorley, 480
Ostrander, Loomis & Co., 508
O'Sullivan, Eugene, 479
O'Sullivan, James, 479
O'Sullivan & Co., Eugene, 479
Otis, James, 110, 111
Otis, McAllister & Co., 488
Otter _v._, 127
Otto, Carl Alexander, _pat._, 640, 641
Outlandish drink, 59
_Over the Black Coffee_, Gray, _q._, 713
Overton, John B., 479
Ovington, _q._, 2
Oxford Coffee Club, 41
Oxford, Lord, 584
Pacific Mail Co., 489, 490
Package coffees Advantages, disadvantages, 408, 409 Deterioration, 168 Early (U.S.), 469, 470, 522 First crude (1791), 491, 492 France, 680 Great Britain, 673
Packaging economics, 410, 412
Packaging machinery, 383, 402-404 United States patents, 470
Packard & James, 494
Padang, _v._, 317
Padang Interior c., 355, 371
Page, Judge, _q._, 570
Page, Thomas, _pat._, 637
Painter, John (_see_ Paynter)
Pal, _q._, 184
Palaces, C. (_see_ Coffee houses)
Paladino, _q._, 159
Palais Royal (Paris), 96, 102
Palambang c., 355, 372
Palatability aid to digestion, 180
Palgrave, _q._, 658-661
Palmer, David, 480
Palmer, Harvey H., 480
Palmer & Co., H.H., 480
Palmer, Warner & Co., 508
Paludanus, Bernard Ten Broeke, _q._, 2, 35, 41
_Pamela_, Richardson, 80
Pamphlets (_see_ Broad-sides)
Panamas (c.), 348, 361
Pan-American Congress, 472
Panics, U.S., 528-530 (_See also_ Booms and panics)
Panter, William, _pat._, 245
_Paradise Lost_, Milton, 584
Parche, Cafe, en (Guadeloupe), 257
Parchment, 136, 138, 149, 150
Pardon, _q._, 8
Parent & Co., J.A., 508
Parini, Guiseppe, _q._, 548, 549
Park, Fellowes & Co., 508
Park & Tilford, 484, 499
Parker, Charles, _inv._, 469, 625
Parker, Edmund, _pat._, 625, 636
Parker, Gilman L., 501
Parker, John, _pat._, 634
Parker & Dixon, 503
Parker & Harrison, 503, 635
Parker Co., Charles, 625
Parkes, _q._, 704
Parkinson, John, 534; _q._, 41
Parlin, Charles Coolidge, 441
Parmentier, 8
Parr, 557
Parrott & Co., 487, 488
Parry (Welsh harper), 85, 584
Parry, 543; _q._, 36
Parson, 557
Pascal, _chk._, 33, 92, 94, 554, 619, 670; _q._, 432
Paschius, George, _q._, 13
Patents, U.S., 654
Patrick (lexicographer), 576
Patterson, Robert W., _q._, 106
Pavoni, Desiderio, _pat._, 649
Pawinski, _q._, 185
Payen, _q._, 694
Paynter, Jonathan, 53, 54
Peabody, B.F., 535
Peaberry, 136, 249 Botanical description, 149
Peaberries, 1st and 2d (grades), 258
Pears in c. (Russia), 686
Pearson, George, 507
Pearson, Peter, _pat._, 638, 640
Pechey, 543
Peck, Edwin H., 477
Peck, Walter J., 477
Peck, E.H. & W.J., 477, 484
Peck & Co., Edwin H., 477, 479
Peck & Kellum, Benj., 508
Peck, Stowe & Wilcox Co., 644
Pedling Constantinople, 21 Florence, 670 Italy, 27, 29, 670 Padua, 29 Paris, 92, 93, 94, 96 Vienna, 51
Pedrocchi, Antonio, _chk._, 29, 599
Peeling (_see_ Hulling)
_Pellicularia tokeroga_ (_see_ Diseases)
Pemberton, John, 128, 129
Penn, John, 127, 129
Penn, Letitia, 128
Penn, William, 105, 115, 125, 126, 467
_Pennsylvania Gazette_, _newsp._, _q._, 126, 127
_Pennsylvania Journal_, _newsp._, 127, 128
Penny-change plan, 427
_Penny Magazine_, _per._, _q._, 704
Penny universities, 73
Peonage (_see_ Labor)
Pepion, John, 508
Pepys, Samuel, _q._, 59, 554, 561, 574, 582
_Percolator, The_, _per._, _q._, 521
Percolators Acker's Mo-Kof-Fee, 645 testing-table, 649 two cylinder (1905), 645 Andrews's pumping (1841), 700 Bohemian, 654 Bouillon Muller's steam, 708 Bowman's valve-type (1876), 637 Bruning's vacuum jacket (1920), 653 Cafetiere Sene (1815), 699 Carlsbad, 654 Chamberlain's automatic, 652 De Belloy's (1800), 621, 622, 697, 708 De Santais' hydrostatic, 629 Durant's pumping, 625, 699 First French patent (1806), 699 Galt (1914), 652, 701 Gandais' pumping, 625, 699 German (plug in spout), 708 Glass "balloons", 627 Hadrot's "filter", 621, 699 Half-minute (1881), 701 Hutchinson's, 710 Jones's pumping, 704 Kellum (1906), 649 Kin-Hee (1900), 701 Laurens' pumping, 623, 699 Laurent's steam "whistling," 708 Malen's, 708 Marion Harland, 645, 696 Mo-Kof-Fee (Acker's), 645 Morize's reversible, 623, 699 Nason's fluid-joint (1865), 637 Nelson's patents (1912-13), 649 Phylax (1914), 652, 701, 702 Potsdam, 710 Preterre's vacuum (1849), 634 Pumping discussed, 714, 715 (first, 1819), 623 Rabauts reversed (1822), 699 Raparlier's glass "filter", 708 Reversible double drip, 623 Rumford's (1806-12), 621, 622, 623, 697, 698 Rumford type, 705 Russian egg-shaped, 708 Savage's patent (1906), 649 Smart's patent (1919), 653 Star (1886), 645 Sternau's patent (1904), 649 Universal (1901), 647 Vanderweyde's patent (1866), 637 Vardy's vacuum urn, 627, 699 Vassieux' glass (1842), 627, 700 Vienna, 638, 639 Viennese type, 708 Warner's patent (1906), 649
Percolation Defined, 621, 698 Discussed (Trigg), 720, 721 N.C.R.A. recommendations, 718
Percy, Reuben, _pseud._, 585
Percy, Sholto, _pseud._, 585
Perez & Sons, Juan Pablo, 340
Perfect cup of c., 721-723
Perfect Vacuum Canning Co., 471
Perfumed c., 59, 695
Pergamino, Cafe en (grade), 261
_Perieri, C._, 146
Persecution (_see_ Opposition)
_Persian letters_, Montesquieu, _q._, 109
Perus (c.), 350, 367
Pests (_see_ Diseases)
Peters, J., _q._, 467
Petit, _q._, 12
Petring, G.H., 510
Petty, Sir William, 60
_Pharmaceutical Journal_, _per._, _q._, 156
_Pharmaceutice Rationalis_, Willis, _q._, 58
Pharmacological-chemical brewing device, 699
_Pharmacology_, Cushing, _q._, 179
Pharmacology of c., 174-188
Phelps, Jr., Edward A., 495, 499
Philadelphia Commission of Inspection, 467
Philidor, 96, 98
Philipp, John, 591
Philippines (c.), 355, 375
Philios, Ambrose, 80, 576, 577, 578
Phillipi, Peter, 591
Phillips, Sir Richard, 578, 585
Phillips & Co., M., 488
Philology (_see_ Etymology)
Phipps, Sir William, 111
Phipps & Co., J.L., 476, 482, 484, 486
Phoenix, John, 482
Phoenix & Co., J.W., 482
Phoenix Electrical Heating Co., 647
Phyfe, James W., 480
Phyfe & Co., Jas. W., 480
Phonetic difficulties, 1
_Physique Sacree, on Histoire Naturelle de la Bible_, Scheuzer, _q._, 13, 16
Piccander, _q._, 595
Picking c., 250 Colombia, 260
Pickslay, Joseph D., 477, 535
Pictures Afternoon in the court gardens, Munich, Walle's, 591 Afternoon at the coffee table, Meith's, 591 Button's coffee house, Shepherd's, _ill._, 593 Cafe en Asia Mineure, De Ternamine's, 591 Cafe sur un route de Syrie, Marilhat's, 591 Cafe Turc, Descamp's, 591 Coffee comes to the aid of the Muse, Ruffio's, _ill._, 591 Coffee house at Cairo, Gerome's, _ill._, 591, 656 Decorative panel for Paris House, Mazerolles', 591 Dutch coffee house of 1650, Van Ostade's, _ill._, 587 First coffee house in Vienna, Schams', _ill._, 590 Four times of the day, Hogarth's, _ill._, 587 French coffee house, Rowlandson's, 593 Goldoni in a Venetian cafe, Longhi's, _ill._, 588 Kaffeebesuch Phillipi's, _ill._, 591 Lion's head at Button's, Shepherd's, _ill._, 591 Mad dog in a coffee house, Rowlandson's, _ill._, 593 Manager Classen and his family, Milde's, 591 Mme. de Pompadour, Van Loo's, _ill._, 588 Mme. Du Barry at Versailles, Decreuse's, _ill._, 589, 590 Napoleon and the cure, Charlet's, _ill._, 593 Old woman with coffee cup, Philipp's, 591 Oriental coffee house, Meyerhelm's, 591 Parisian boulevard cafe, Menzel's, 591 Pastor Rautenberg and his Family, Milde's, 591 Petit dejeuner, Boucher's, _ill._, 588 Rake's progress, Hogarth's, _ill._, 587 Slaughter's coffee house, Shepherd's, _ill._, 593 Sweets shop of Josty in Berlin, Schmidt's, 591 Tom's coffee house, Shepherd's, _ill._, 593 Tontine coffee house, Guy's, 593 Washington's official welcome to New York, Gruppe's, _ill._, 593
Pictures, C. in, 587-593
Pierce, Jr., O.W., 509
Pierce, Sr., Oliver Webster, 509
Pierce & Co., O.W., 509
Piers, steel-roofed (N.O.), 325
Pilcher, _q._, 184
Pinzon & Co., 338
Pioneer Mills, 508
Pique, R., _q._, 156
Piron, 94
Pitt, William, 580
Pitt & Sons, C.F., 485
Place, E.B., 482
Place, J.K., 482
Places, names of (_see_ Note, p. 769)
Plantation machinery, 245-248 Brazil, 207 Salvador, 217
Plantation machines Guardiola drier, 255 Planet Junior, 207
Plantation preparation, 201 Arabia, 197
Plantation processes, 245-271 Abyssinia, 268 Angola, 268 Arabia, 245, 264, 266, 268 Brazil, 258-261 Colombia, 260 Guatemala, 263 Haiti, 264 Java, 268, 269, 271 Mexico, 263 Netherlands E. Indies, 268, 269, 271 Nicaragua, 264 Porto Rico, 264 Salvador, 263 Sumatra, 268, 269 Venezuela, 261, 263
Plantations Abyssinia, yield per acre, 228 Angola Cazengo, 230 Australia, yield per acre, 239 Brazil (fazendas) Araqua, 208 Azevedo, L. de O., 208 Cafeeria Sao Paulo, 208 Capital invested, 207 do Val, F.S., 208 Dumont, _ill._, 205, 208, 258 Ellis, Alfredo, 208 Irmaos, Alves, 208 Oliveira, 208 Principal, 208 Ribeirao Preto, _ill._, 208 Sao Martinho, 208 Sao Paulo Coffee Co., 208 Schmidt, 208, 258 Ceylon, first British, (1825) 237 Colombia, 211, 212 Namay, 212 Cuba, number, 282 Guadeloupe, yield per acre, 233 Hawaii, yield per acre, 241 India Cannon's Baloor, 227 Hoskahn, 227 Mylemoney, 227 Santaverre, 227 Sumpigay Kahn, 227 Yield per acre, 227 Java Jakatra, 44 Kedawoeng estate, 6 Typical, A., 269, 271 Mexico Orduna, 220 Porto Rico Capital invested, 223 Yield per acre, 223, 225 Salvador, first (1876), 217 Sumatra Gadoeng Batoe, _ill._, 217 Venezuela (haciendas) Altamira, _ill._, 212 Carmen, _ill._, 213 Yield per acre, 213
Planting (_see also_ Propagation), 200
_Plants of Egypt_, Alpini, 26
Plants, Roasting, _ill._, 379, 381, 383, 385
Platow, Moritz, _pat._, 627, 699
Platt, Jr., James, _q._, 1
Plays _Autocrat of the Coffee Stall, The_, Chapin, 556, 563 _Beaux' Stratagem_, Farquhar, _q._, 587, 588 _Bold Stroke for a Wife, A_, Centlivre, _q._, 554 Boston, first performed in, 111 _Bottega di Caffe, La_, Goldoni, 555 _Cafe; ou, l'Ecossaise, Le_, Voltaire, 556 _Caffe, Le_, Rosseau, 554, 555 _Caffe di Campagna, Il_, Galuppi, 556 _Caffettiera da Spirito, La_, 556 _Coffee House, The_, Rosseau, 88 _Coffee House; or, Fair Fugitive, The_, Voltaire, _q._, 556 _Coffee-House Politician, The_, Fielding, _q._, 554, 555 _Devin du Village_, Rousseau, 102 "English comedy," _q._, 61 _Foire St. Germain, La_, Dancourt (1696), _q._, 554 _Hamilton_, Hamlin and Arliss, _q_., _ill._, 556 _Persian Wife, The_, Goldoni, _q._, 556 _Socrates_, Voltaire, 556 _Tarugo's Wiles; or, the Coffee House_, St. Serf, _q._, 554
Pleasure gardens (_see_ Gardens)
Pletzer, _q._, 185
Pluehart, _inv._, 710
Plunket (highwayman), 578
Pneumatic Scale Corp., 471, 472
Pneumatic Scale Corp., Ltd., 471
Pocoke, Edward, _q._, 12, 38
Pods, 329
_Poemata Didascalia_, d'Olivet, 543
Poems "_As long as Mocha's happy tree_," Pope's, _q._, 549 _Ballad of the South Sea Scheme_, Swift, _q._, 571 _Bouquet Blanc et le Bouquet Noir, Le_, Mery, 548 _Cafe, Le_ (anon.), 548 _Cafe, Le_, Berchoux, 548 _Caffe, Il_, Barotti, 548 _Cap and Bells_, Keats, _q._, 550 _Carmen Caffaeum_, Massieu, _q._, 14, 544-547 _City Mouse and Country Mouse_, Prior and Montague, _q._, 551 _Coffee_, Saltus, _q._, 552 _Coffee--a Chanson_ (music by Colet), _ill._, 594, 595 _Coffee and Crumpets_, "Littledo," _q._, 550, 551 _C. Companion_ (from Arabic), _q._, 543 _Coffee Slips, The_, Hood, _q._, 550 _Comus_, Milton, _q._, 549 _de Clieu_, Esmenard, _q._, 8, 548 _Floge du Cafe_, L'Estienne, 548 _Frugality_, Pope Leo XIII, _q._, 549 _Gilbert K. Chesterton Rises to the Toast of C._, Untermeyer, _q._, 553 _Giorno, Il_, Parini, _q._, 548, 549 _Grandeur de Dieu dans les Merveilles de la Nature, La_, 548 _In Praise of C._ (from Arabic), _q._, 542 _Like His Mother Used to Make_, Riley, _q._, 552 _Lines_ (appended to broadside) Morton, _ill._, 69 _Lines on C._ (_from_ French), 548 _Long Story, A_, Gray, _q._, 576 _Ode to Coffee_, Price, _q._, 553 _Over the Black Coffee_, Gray, _q._, 552, 553 _Pity for Poor Africans_, Cowper, _q._, 550 _Plantes, Les_, Castel, _q._, 548 _Rape of the Lock_, Pope, _q._, 550 _Recipe for Making C._, Hodhat, _q._, 663 _Royal Drummer_ (Paris) _q._, 96 _Rules and orders of the C. house_ (broadside) _q._, 60, 61 _Song_ from _The Coffee House_, Fielding, _q._, _ill._, 555 _Three Reigns of Nature_, Delille, _q._, 547 _To the Mighty Monarch, King Kauhee_, Sephton, _q._, 552 _To the Coffee House_, Altenberg, _q._, 549 _To Pasqua Rosee_, _q._, 54 (Unnamed), Belighi, 547 (Unnamed), Lloyd, _q._, 584 _Verses_, Maumenet, _q._, 548 _Wealthy Shopkeeper; or, Charitable Christian_, _q._, 572 _What Every Wife Knows_, Rowland, _q._, 553-554
Poetry, C. in, 542-554
Poffenberger, Jr., A.T., _q._, 723
Poison, C. a, 58, 174
Polished C., rulings (U.S.), 337, 338
Polishing machinery, 247, 248, 257
Political liberty; England's won in coffee houses, 74
Politics, C. and, 59, 62
Polli, Pietro, 558
Pollitzer, _q._, 176
Polstorff, K., 159, 160
Ponfold, Schuyler & Co., 482
Poore, G.W., _q._, 705, 707
Pop open, 389
Pope, Alexander, 78, 80, 81, 575, 576, 577, 578, 583; _q._, 549, 550 _Life of_, Carruthers, _q._, 549
Popularity of c. in U.S.; reasons for, 106
Portable c. making devices French (1691-1754), 618 Turkish, 615, 616, 617
Portable grinding machines, 685
Portal, Antoine, _q._, 58
Porthandling charges Brazil, 306, 315 New York, 323
Porthandling methods, U.S., 513
Porter, David (Capt.), 112
Porter, David D. (Admiral), 112
Porter, Horace, Gen., _q._, 563
Porter & Co., W.J., 480
Porto Rico Coffee Co., 488
Porto Rico Planters' Protective Ass'n, 444, 445
Porto Ricos (c.), 350, 362
Posadas, J.Z., 488
_Postman_, London, _per._, 560
Postulart, _pat._, 640
_Pot and Kettle, The_, Lally, _q._, 570
Potter, _pat._, 167
Potter, Dr., _q._, 181
Potter, Ellis M., 498; _pat._, 642
Potter & Parlin, 503
Potter Coffee Co., 498
Potter-Parlin Co., 471, 641, 642
Potter-Parlin Spice Mills, 498
Potter, Sloan, O'Donohue Co., 498
Pounding c., 697, 705
Poursine & Co., P., 486
Poursini & Co., R., 505
Powdered (_see_ Grinds)
Power, _q._, 155
Power-Chestnut method, 172
Prado, Paulo da Silva, 532, 534
_Praedium Rusticum_, Vaniere, 543
Pratt, A.H., 502
Pratt, David S., _pat._, 539
Preanger c., 355, 373
Pregnancy, Effect of c. on, 177
Premium for early shipping (Santos), 314
Premium distribution, retail, 429
Premiums, 412, 413 Arbuckle, 522, 525
Prendergast Bros., 482
Prentiss & Page, 637
Prepared Coffee, 404
Prescott, Prof. S.C., 515, 714; _q._, 717
Preterre, Apoleoni P., _pat._, 634
Price, William A., _q._, 553
Prices Advance notice of change, 514 Beverage Constantinople, 665 London, 675, 677 (1662), 582 (1677), 73 Blends, retail, U.S. (1922), 722, 723 Green American colonies, 467, 475 Amsterdam (1810-12), 468 England (1719), 74 New York (1670), 105 (1683), 125 (1898), 471 (1903), 472 (1919), 474 Netherlands (early), 44 Netherlands E. Indies, 312 United States Early, 475 (1814), 468 (1880-93), 527, 530 (1911), 532 (1913), 538 (1921), 299, 330 War-time, 536-538 Guaranteeing, 514 Roasted New York (1791), 492 Roasting (1885), 509
Prideaux, W.F., _q._, 1, 2
Priest, William, 612
Primera (grade), 261
Primero (grade), 264
Prims, J.C., _pat._, 473, 643
Prior 89; _q._, 551, 575
Pritchard, George W., 480
Pritchard & Sons, Geo. W., 480
Private Estate (brand), 496
Private estates Java, 214, 215 Netherlands E. Indies, 283, 312
Probst & Co., F., 482
_Proceedings, Society of Antiquaries_ (1889), _q._, 602, 603
Procope, Francois, _chk._, 94
Proctor, Charles E., 538
Producing countries, leading, 191
Production Abyssinia, 284 Africa, British E., 229, 285 German E. (1913), 229 Angola (1913), 229 Arabia, 282 Argentina, 279 Australia, 284 Bolivia, 279 Brazil, 273, 275, 277 (1850), 205 (1887-1902), 528-530 (1903, 1906), 472 (1906-07), 534 Santos passes Rio (1900-01), 530 Cape Verde Islands (1916), 229 Celebes, 217, 283 Ceylon, 236, 282, 283 Chile, 279 Colombia, 211, 278 Congo, Belgian, 229 Costa Rica, 225, 280 Cuba, 282 Dominican Republic, 281 Ecuador, 278 Eritrea (1918), 229 Federated Malay States, 284 Gold Coast, 285 Guadeloupe, 281, 282 Guam, 284 Guatemala, 219, 225, 280 Guiana, British and French, 279 Dutch, 236, 279 Haiti, 220, 281 Hawaii, 239, 284 Honduras, 234, 280 British, 235, 280 India, 282 Jamaica, 281 Java, 215, 283 Liberia (1917), 229 Madagascar (1918), 229 Martinique, 282 Mauritius, 285 Mexico, 280, 281 Netherlands E. Indies, 283 Nicaragua, 280 Nigeria, 285 Nyasaland, 285 Oaxaca (Mex.), 220 Panama, 235, 280 Paraguay, 236, 279 Peru, 278 Philippines, 284 Porto Rico, 281 Reunion (Bourbon), 285 Salvador, 225, 279, 280 Sierra Leone, 285 Somali Coast (French), 285 Somaliland (Fr. and It.), 229 (British), 285 St. Thomas and Princes I.'s, 229 Sumatra, 217 Uganda, 229, 285 Uruguay, 279 Venezuela, 212 World (1883-1921), 273 (1901-02), 531 (Statistical Table), 274
Production and Consumption, 273-285
Prohibition, U.S. Effect on consumption, 288, 689
_Prolongation of Life_, Metchnikoff, _q._, 178
Propagation Cuttings, 138, 200 Grafting, 200 Seeds, 138, 200 Arabia, 231
Proteins in c., 693, 718, 719 Dearth in beverage, 180
Provang, 56
Pruning, 133, 202, 203 Angola, 230
_Publick Adviser_, _per._, _q._, _ill._, 56, 432, 581
_Public Ledger_, London, _per._, 327
Publicity, National campaign, 513
Publishers' Information Bureau, 441
Puerto Cabello c., 348, 364
Puhl, John, 502
Puhl-Webb Co., 502
Pulp, uses, 136, 156
Pulping, 250, 251
Pulping machinery, 245, 246, 247, 248, 252, 254
Puna c., 356, 375
Pupke, John F., 482, 496
Pupke & Reid, 482, 496, 499, 635
Pupke, Reid & Phelps, 496
Purcell, Alexander H., 477
Purcell, Joseph, 477, 480, 535
Purcell & Co., Alex. H., 477
Purser (artist), 668
_Purchas his pilgrimes_, _q._, 36
Purchas, Samuel, 36
Purdy, L.J., 479
Pure Food and Drugs Act, 337, 338, 410, 472, 722
_Purin Bodies of Food Stuffs_, Hall, _q._, 184
Purity Dried Fruits Cleansing Co., 471
_Purpurescens, C._, _hyb._, 140
Pyriform c.-pot, 604
Pythagoras, 13
Qahvah, 2
Qahwah, 1
Quadri, Giorgio, 28
Quakers (imperfections), 329
Quarry, Col., 126
Queen Anne, 82
Queen Mary, 601
Queensberry, Duchess of, 572
Quelle, Ralph J., _pat._, 648
Quick roast, 387, 388
_Quillou, C._, 146 Java, 216
_Quillouensis, C._, 146
Quin, James, 580, 583
Quinby & Co., W.S., 501
Quincy, Dr., 543
Quotation relationship (table), 330
Quotations Daily, how determined, 335 Foreign, 336
Rabaut, L.B., _pat._, 623, 627, 699
Racine, 91, 565
Radcliffe, John, 77, 572
Rainfall requirements, 198
Raleigh, Sir Walter, 42
Rambaldi, Angelo, 558; _q._, 696
_Rameau's Nephew_, Diderot, _q._, 96
Ramos, Augusto, 531
Ramos, Francisco F., 534
Ramponaux, Jean, _chk._, 94, 96
Rand, George, 480
Randall, John, 479
Ranelagh (_see_ Gardens)
Ransom, Amos, _pat._, 625
Raparlier, _pat._, 637
_Rape of the lock_, Pope, 80
Rapid-filtration devices de Mattel's patent (1920), 653 Express, 651 Italiana Sovereign, L., 651 J. & S. (Still's), 674 Victoria Arduino, La, (1909-20), 651
Rapid-infusion devices Bezzara system, 649, 651 Ideale, _ill._, 651 Malthey-Zorn centrif., 653, 654
Rapid-percolation device Loysel's hydrostatic, 708
Rasch, Anthony, 612
Rasis ad Almans (_see_ Rhazes)
Rauwolf, Leonhard, 43, 45, 431, 541, 543; _q._, 2, 12, 25
Ray, John, 42, 543
Ray & Co., Winthrop G., 478, 479, 480
Razi, El (_see_ Rhazes)
_Ready and easy way to establish a free commonwealth_, Milton, 60
Reamer, Sr., Abraham, 480
Reamer, Turner & Co., 480
Rebagging New York, 322, 338 Santos, 304, 306
Rebellious antidote (broadside), _q._, 58
Recipes, dessert's, etc., 723, 724
Reconditioning, 322
Recovery, _v._, 468
Red Can (brand), 441
Red D Line, 482
Red E (brand), 538
Red pottage, 13
Red Ribbon (brand), 441
Reed, Charles, 127
Reed, Charles B., _q._, 557
Reed, Nathan, _pat._, 245, 469
Reeve, Daniel, 482
Reeve & Van Riper, 482
Reeve, Case & Banks, 479
Re-exports London, 327 United States (1921), 299, 301, 302
Refining device Johnston's patent (1913), 652
Reichert, E.T., _q._, 183
Reid, Thomas, 469, 482, 494, 496, 497, 522, 526
Reid & Co., Thomas, 499
Reid, Murdoch & Fischer, 480, 502
Reiger, _q._, 184, 185
Reimers & Meyer, 485
Religious associations Christian, 26 Mohammedan, 15, 16, 17, 22
Remi c., 351, 368
Remington, J.R., _pat._, 633
Remington, Mortimer, 445
Remmer, Oscar, 502
Renan, 102
Renovating, 158
Renshaw, William, _chk._, 130
Rentschler, _q._, 161
Repassing machine, 252
Research, Scientific Brewing, comparative test, 714, 716 Dawson and Wetherill (1855), 711, 712 Grinds, comparative test, 716 University of Kansas, 714 Mass. Inst. of Technology, 515, 716-718 Mellon Institute, 539 N.C.R.A., 513-515, 539, 713-718 Prescott, 515, 714, 716-718 Robison, 715 Trigg, 539
Restaurants London A, B, C (chain), _ill._, 674, 677 Brit. Tea Table Ass'n., 675 Buzard's cake house, 677 Cabin, 677 Carlton, 678 Corner Houses (chain), 677 Express Dairy Co., 677 Groom's, _ill._, 674 Lipton's, 677 Lyons (chain), _ill._, 674, 675, 677 Peel's, 674 Slater's, 675, 677 Temple Bar, _ill._, 675 Trust-houses, Ltd., 675 Ye Mecca Co., _ill._, 674 New York Childs (chain), 691 Dorlon's, 690 Thompson (chain), 691
Restrepo, Dr., _q._, 181
Retailing, 415-429 Blending, 722 Channels of distribution, 415
_Retaliation_, Goldsmith, 573, 574
Reuter-Jones Mfg. Co., 649
Revere, Paul, 110, 609, 611; _biog._, 612, 613
Revett, William, _q._, 2
Revolution American, 110, 125, 128 French, 100, 102, 293
Revolution, C. and, 18, 20, 31 (_See also_ Democracy: Politics)
Rewards, 50, 51
Reynolds, J. B, 506
Reynolds, Sir Joshua, 81, 88, 574, 580, 585
Reynolds, Hatcher & Pierce, 509
Rhazes, _q._, 11, 12, 25, 431, 541
Rheumatism, remedy, 182
Rhodes, Benjamin, 477
Rice, W.S., 502
Richards, Charles, 508
Richardson, Charles, 80, 576; _q._, 584
Richardson & Lane, 501
Richelieu, Duke of, 96, 98
Richheimer, I.D., 538, 539; _pat._, 651, 652; _q._, 715
Richter, _q._, 159
Ricker, Harvey, 701; _pat._, 645
Ridenour, Baker Gro. Co., 485
Riechelmann, _q._, 159
Ries, Maurice, 338
Riggs, J. H, 508
Riley, James Whitcomb, _q._, 552
Rinehart & Stevens, 507
Rios (c.), 341, 343, 366
Ripley, D.C., 497
Risley, Christopher, 479
Risley, Leander S., 479
Risley & Co., C., 479, 480, 528
Rittenhouse, John, _pat._, 627
Ritz, 678
Rivarol, 98
Rivers, 186; _q._, 187
Roach, Tiger, 579
Roasters Baltimore, 507, 508 Boston, 501 Chicago, 501, 502 Cleveland, 507 Detroit, 508 Louisville, 505 Milwaukee, 506 New Orleans, 505 New York (1790-94), 475, 476 (1805-1922), 492-501 Philadelphia, 501 Pittsburgh, 507 San Francisco, 505, 506 St. Louis, 502, 503 Toledo, 506, 507 Other cities, 508, 509 United States, 492-509 (_See also_ Dealers, wholesale)
Roasting Arabia, 658-662 Australia, 692 Great Britain, 673 (18th century), 695, 696 (19th century), 704, 705, 707 France, 679 Greece, 685 Netherlands, 686 New Zealand, 692 United States, 709, 710, 712
Roasting, Chemistry of, 165-167, 388, 389
Roasting economies, 513
Roasting, Household Decline of, 635 Devices Braziers, 615 Clay dishes, 615 Corn-poppers, 635 Cylinder, 619 Earthenware, 615, 620 Extemporized, 617, 635, 695, 696 Glass flasks (Italy), 623 Iron dippers, spiders, 616 Metal plates, 615 Stirrers (spatula), 616
Roasting machinery, 381-386, 615-654 Coal, 391, 392 Development of, 629 Direct-flame, 386 French, 678-680 Glass cylinder, 646 Gas, 386, 640-643 German (1860-1897), 638, 639 Imports from Gt. Brit., 625 Indirect-flame, 642, 646 Inner-heated, 386 Retail, 420, 421 Sample (France), 679 Wholesale, Burns, J.; improvements, 634-637, 644 French patents, 639, 640 German patent, first, 683 Fullard's heated fresh air, 643 Steam-power, 631, 635
Roasting machines Household Bernard's cylinder (1841), 629 Bull's coal (1704), 620 Elford's white iron (1660), 616, 617 Gee's (1852), 634 Home (1908), 646 Hyde's combined (1862), 634 Ittel's glass sphere (1874), 640 Kuhlemann's electric, 648 Lacoux's combined, 625, 627 Lauzaune's cylinder (1829), 625 Lauzaune's "rocking" (1873), 640 Lawton's perforated, gas (1912), 641 Lawton's quick gas (1912), 651, 652 Marchand's fan roaster (1866), 640 Martin's cylinder (1860), 640 Preterre's weighing (1849), 634 Ransom's (1833), 625 Remington's wheel of buckets, 633 Savo (1917), 646 Schick's method (1812), 623 Williamson's (1820), 624 Wood's spherical (1849), 634, 710 Retail Lambert's 50-pound, 646 Lester's electric (1903), 647 Moegling's electric (1906), 647 Sales promotion value, 423 Seymour's electric (1921), 648 St. Louis, Jr., 649 Talbutt's electric (1911), 647 Uno electric (1909-20), 647, 648 Warner's mill (1905), 648 Sample roasting Burns, 642 Improved (1883), 645 Swing-gate (1900), 647 Tilting (1909), 651 Wholesale, 646 Arbuckle's first (1903), 647 Aromatic (electric power), 646 Burns Balanced-front (1908), 651 Coal, 391, 392 Direct-flame (1900), 642 First patent (1864), 634 Special gas (1897), 642 Carter Pull-out (1846), 469, 629 Combination (quick gas), 641 Comet, 638 Crawley patents, 642 Dakin (1848), 633 Delphine tubular (1870), 639 Economic, 646 Evans cylindrical (1824), 624 Faulder, 640, 673 First direct flame (U.S.), 471 Fleury gas (1880-81), 638, 640 Fraser gas (1897-98), 642 Giacomini process (1903), 648 Hamsley direct-flame (1898), 642 Henneman direct-flame (1888), 640, 642, 643 Holmes patent (1906), 643 Hungerford patent (1882), 644 Hyde combined (1862), 634 Ideal-Rapid, 639 Johnston patent (1905), 646 Jubilee (1915-19), 643, 652 Jumbo, 522, 524, 647 Knickerbocker, 638, 644 Knowlys's cylinder (1848), 633 Kuchelmeister drum, 647 Lambert indirect-flame (1901), 642, 646 Self-contained, 646 Lambert (French), 646 Magic, 646 Marchand ball (1877), 640 Meteor, 638 Moderne, 646 Monitor direct-flame, 642 Morewood sliding-burner (1901), 642, 673 Muhlberg patents (1878), 638 Otto spiral-tubular (1889), 640, 641 Page Pull-out (1868), 637, 638 Pearson patents, 638, 640 Perfekt, 639 Postulart gas (1888), 640 Potter direct-flame (1899), 642 Probat, 639 Rekord (quick gas), 641 Resson, 646 Royal (1905), 643, 646 Schmidt patent (1906), 649 Schnuck gas (1919), 653 Shortt electric (1919), 647 Sirocco, 641, 646 Thurmer quirk-gas (1891-93), 640, 641 Tornado quick-gas, 641 Tubermann (1877), 638 Tupholme direct-flame (1887), 640, 641 Typhoon, 638 Uno, 673 Van den Brouck cylinder, 646 von Gumborn gas (1892), 639 Van Gulpen (1870), 638
Roasting methods Automatic control, 166 Better C.-making com., 713, 714 Burns, Jabez; views on, 636 Butter; use in Gt. Brit., 673 Early, 694, 695 Electric, 386 Goldsworthy's process, 702 Lard; use in Gt. Brit., 673 Natural gas, 642 Quick _vs._ slow, 640, 641
Roasting plants France, 679 United States Arbuckle, 524, 525 First and second, 468 New York Number (1914-1919), 515, 516 Early (1790-95), 491 Number (1855-56), 496
Roasting trade France, 678, 679 Italy, 686 United States, 379-406, 491-515 Beginning of, 522 Methods and prices (1845), 635 Retail, 418 St. Louis (1857), 629-633
Roasts, 356 Brazilian preferences, 691 British preferences, 673 French preferences, 680 Greek preferences, 685 Italian preferences, 686
Roberts, Mrs., _chk._, 127
Robertson, Joseph C., 585
Robespierre, 94, 96, 102
_Robinson Crusoe_, Defoe, 80
Robinson, Dr., _q._, 176
Robinson, Edward Forbes, 557; _q._, 11, 54, 56, 59, 62, 72, 73, 107
Robinson, Tanered, 584
Robinson & Co., N., 501
Robison, Floyd W., _pat._, 158, 474; _q._, 715
_Robusta, C._ Botanical description, 144 Ceylon, 236 Cup-tests, 145 Guadeloupe, 234 India, 227 Indo-China, French, 237 Java, 215, 216 Netherlands E. Indies, 283 New Caledonia, 243 New York, Exchange excludes, 329, 338 Sumatra, 217 Trees; height (Java), 215 yield (Java), 216 Uganda, 353 United States, imports, 341 Varieties, 146
_Robusta-achtigen_ (robusta-like), 216
_Robusta_ hybrid (Ceylon), 236
_Robusta_ x _Maragogipe_, _hyb._, 146
Rochester, Earl of, 575
Rodney, William, 126
Roe, Sir T., _q._, 2
Roettier, John, 62, 582
Rogers, _chk._, 121
Rolamb, Nicholas, _q._ 23
Rollins, Thornton, 485
_Romance of Trade_, Bourne, _q._, 54
Romero, _q._, 198
Ronan, James, 508
_Roodbessige, C._ (Java), 216
Roome, Luke, _chk._, 118
Roome, William P., 478, 498
Roome & Co., William P., 478, 498
Rooney, John, 475
Roosevelt family, 690
Ropes, Joseph, 468
Ropes, Ripley, 482
Roque, P. de la, 31, 543
_Rosary, The_, Barclay, _q._, 563
Rosebault, Charles J., _q._, 671
Roseburg, William, 521, 522
Rosee, Pasqua, 42, 43, 53, 54, 58, 69, 462, 543; _q._, 432 Handbill, _ill._, 459, 461
Roselius, Ludwig, _pat._, 162, 473
Ross, C.J., _q._, 230
Rossbach & Bro., 485
Rosseau, Jean Baptiste, 88, 554
Rosseter, J.H., 490
Rossi, _q._, 186
Rossignon, _q._, 707
Rossini, 103
Rota (_see_ Clubs, C.-house)
Roth, 510
Roth Grocery Co., Adam, 485
Rothschilds, 531
Roubiliac, 84, 583, 584
Rouch, _pat._, 621
Roure, _pat._, 640
Rousseau, Baron Antoine, _q._, 656
Rousseau, J.J., 94, 98, 102, 566
Routh, Harold, _q._, 561
Rowland, _pat._, 625
Rowland, Helen, _q._, 553, 554
Rowland & Humphreys, 482
Rowland, Humphreys & Co., 480
Rowland, Terry & Humphreys, 482
Rowlandson, Thomas, 75, 593
Rowley, Levi, 494, 499
Roxbury "hourlies", 10
Royal Exchange Lloyd's, 85
Royal Exchange (London), 86
Royal Exchange (New York, 1752), 120
Royal Scarlet (brand), 441
Royal Society, 41
Royal, Thomas M., 471
Rubia Mills, 434, 496
Ruffio, P.A., 591
Ruffner, W.R., 538
Rule & Bro., Robert J., 501
Ruliff, Clark & Co., 505
Rulings (U.S.), 337, 338
Rumford, Count, _inv._, 557, 621, 622, 699, 704; _biog._, 697; _q._, 698
Rumsey, Walter, _q._, 56
Runkle & Co., J.C., 479, 482
Rupert, Prince, 69
Russell, Edward C., 495
Russell, Frank C., 478, 499
Russell, Robert, 482
Russell, Robert S., 499
Russell & Co., 482, 494, 499
Russell & Fessenden, 501
Ruth, 13
Ruth, Sylvester, 507
Rutter & Co., Thomas, 480
Ryan & Co., James, 506
Saccharin in c., 165
Saffron in c., 660
Saint-Foix, 566, 567
Saint-Victor, 102
Salaman, Malcolm C., _q._, 589
Salant, _q._, 184
Salazar, Alfredo M., _pat._, 653
Salazar c., 349, 365
Sales by candle, 571
Salesmanship, 407
Sales promotion Retail, 423-426 Wholesale, 412, 413
Saltero, Don, 559, 560
Saltus, Francis S., 541; _q._, 552
Salvadors (c.), 347, 360
Salvandy, Narcisse-Achille, _q._, 100
Samoa c., 355, 375
Sample distribution, 412
Samplers (N.Y. Exch.), 333
Sampling Brazil, 303, 304, 306 New York, 319, 321 San Francisco, 327 Santos, 303, 304, 306, 312, 316
Sanani c., 351, 368
Sanborn, Chas. E., 501
Sanborn, James S., 501
Sandys, Sir George, 12, 38, 543; _q._, 36
_Sandys's Travels_, _q._, 36
Sand, George, 565
Sanger, Abraham, 480
Sanger, Beers & Fisher, 480, 497
Sanger & Wells, 480
Santa Ana c., 350, 365
Santa Cecilia, _v._, 316
Santo Domingos (c.), 350, 362
Santos c., 341, 342, 366
Saportas Bros., 482
_Saturday Evening Post_, _per._, _q._, 177
Sauvage c., _ill._, 142
Savage, 578
Savage, George E., _pat._, 649
Savage, Richard, 570
Saxe, Marshall, 98
Saxon Coffee Co., 508
Sayre, _q._, 163, 164, 166, 183
Schadheli, Sheik, 13, 14
Schaefer, Henry, 478, 535
Schaefer, J.H., _q._, 428
Schams, Franz, 590
Schanne, Alexandre, _q._, 102
Scharf, _q._, 126
Schemsi, _chk._, 19, 668
Scheuzer, J.J., _q._, 13, 16
Schick, Anthony, _pat._, 623
Schierenberg, A., 535
Schilling, A., 506
Schilling & Co., A., 505, 506, 507
Schipano, Mario, 27
Schittenhelm, _q._, 182
Schmelzel, James H., 495
Schmidt, C., 591
Schmidt, Francisco, 208
Schmidt, Ludwig, _pat._, 649
Schmidt & Ziegler, 486
Schmiedeberg, Dr. Oswald, _q._, 185
Schnuck, Edward F., _pat._, 653
Schnull & Krag, 508
Schoepffwasser, Lorentz, _pseud._, 45
School of Oratory, Macklin's, 580
Schools, information for, 513
Schools of the wise, 19
Schotten, Christian, 503
Schotten, Hubertus, 503
Schotten, Jerome J., 503
Schotten, Julius J., 503, 510, 631
Schotten, William, 503, 629, 631, 633
Schotten & Bro., William, 503
Schotten & Co., Wm., 485, 502, 503
Schotten Coffee Co., Wm., 503
Schramm, Arnold, 477
Schramm, Inc., Arnold, 477
Schroeder, Bruno, 532, 534
Schroeder & Co., J. Henry, 532, 534
Schuler, John G., 508
Schulte, A., _q._, 156
Schultz & Ruckgaber, 482
Schultze, _q._, 165
_Schumaniana, C._, 146
Schumberg, _q._, 186
Schuerhoff, _q._, 185
Schurtzkwer, 185
Schwartz, Joseph M., 521
Schwartz Bros., 488
Schweitzer & Co., M., 488
Scialdi, 14
Scolfield, Henry, _pat._, 247
Scott, Andrew, _q._, 85
Scott, Edwin, 499
Scott, Sir Walter, _q._, 573, 574, 579
Scott, William, 479
Scott & Dash, 479
Scott & Meiser, 479
Scott & Sons, William, 479
Scott, Dash & Co., 479
Scott, Meiser & Co., 479
Scott's Sons & Co., William, 479
Scotty, C. (chef), 691
Scriba, Schroppel & Starmen, 475
_Scribner's Magazine_, _q._, 664
Scudder, Gale Gro. Co., 485
Scull, William S., 509
Scull & Co., W.S., 508
Scull Co., William S., 509
Sculpture, C. in, 599
Seal (brand), 435, 441, 465
Secchi, 558
Seelye, Frank R., 511, 513
Segundo (grade), 261, 264
Seidell, _q._, 160
Seifert, _q._, 185
Selby, Thomas, _chk._, 112
Selden, David, _pat._, 625
Seligsberg, Louis, 478
Selim I, 18, 19, 49
Selling chart, 409
Semarang c., 355, 373
Sencial, _q._, 156
Sene, _pat._, 623, 625, 699
_Sense of Taste, The_, Hollingworth and Poffenberger, _q._, 723
Separating machinery, 383
Sephton, Geoffrey, _q._, 552
Service, C., 31 Arabia, 658-663, 695 Artistic and historic, 599-614, 619, 620, 621 Britannia ware, etc., 619 Clay bowls, first, 616 English, c.-pots (1714-70), 620, 621 Lantern c.-pots, 602, 619 Sevres c.-pots, 607 Sheffield-plate c.-pots, 607 Silver c.-pots (18th cent.), 619 Sino-Lowestoft c.-pot, 607 London cafes and restaurants, 674 Oriental c.-pots, 619 Netherlands, 686 New York hotels, 691 Paris (Pascal's, 1672), 619 Turkish, 602, 617, 621, 695
_Seven Truths to Teach the Young in Regard to Life and Sex_, Abbey, _q._, 177
Sevres c.-pots, 607
Seymour, Mark T., _pat._, 648
Shade, C.-growing under, 133 Arabia, 197 Guam, 242 Guatemala, 219 Hawaii, 241 Requirements, 201
Shadli, Shaomer (_see_ Schadheli), 2
Shami c., 351, 368
Shapleigh Coffee Co., 501
Sharki c., 351, 368
Shaw, Daniel A., 480
Shaw, John W., 492
Shaw, William, 612
Shaw's Louisiana Coffee and Spice Mills, 505
Sheaff, Henry, 475
Sheffield plate c.-pots, 607
Sheldon, Henry, 479
Sheldon & Co., Henry, 478, 479
Sheldon Banks & Co., 479
Shemsi, _chk._, 19, 668
Shenstone, _q._, 584
Shephard, Fleetwood, _q._, 584
Shepherd, T.H., 593
Sheppard, Alexander, 501
Sheppard & Sons, Inc., Alex., 501
Sherbet, 562 London c. houses sell, 61
Sheridan, Richard Brinsley, 80; _q._, 581
Sherif-Eddin-Omar-ben-Faredh, _q._, 543
Sherley, Sir Anthony, 35, 543
Sherman, Fred, 506
Sherman, Fred T., 477, 482
Sherman, Henry B., 506
Sherman, Lewis, 506, 514
Sherman, Jr., Lewis, 506
Sherman, Milo P., 506
Sherman, S.S., 506
Sherman, William, 506
Sherman, William H., 506
Sherman, William M., 506
Sherman, William T. (Gen.), 563
Sherman & Taylor, 477
Sherman Bros. & Co., 485, 502, 506
Shewbert, John, _chk._, 126
Shewbert, Mrs., _chk._, 126
Shields & Boucher, 507
Shihab-ad-Din manuscript, 542
Shinkle, Wilson & Kreis Co., 484, 485
Shipping Board, U.S., 338
Shipping c., 312-327 Brazil, 306 American vessels, 515 Colombia, 314, 315 Iron steamships (1868), 476 Longest voyage, 316 Santos, 312, 314 Time-table, port to port, 316
Shipping ports, principal, 191
Shope, W.C., 502
Shortt, Everett T., _pat._, 647
Shrinkage, 389, 391 Roasting, 388 Table (green c.), 393
Shubert (_see_ Shewbert)
Sias, Charles D., 501
Siddons, Mrs., 569
Siegfried, John C., 506
Siegfried & Brandenstein, 505, 506
Siegman, John G., 507
Sielcken, Hermann, 473, 482, 511, 518, 519, 520, 523, 531; _biog._, 517, 521 Valorization, 530-534 Woolson Spice Co., 506
Sielcken, Hermann (Mrs.), 518
Sielcken-Crossman contract, 519
Sierra c., 345, 359
Signs, Coffee-house London, 602, 603 Bowman's, 54 Morat (Amurath), 62 Rosee's, 54 Soliman, 62 New York, 117, 124 King's Arms, 124
Signs, Grocers' Lowell, Ebenezer (New York), 467 Richards, Smith (New York), 124
Silver c.-pots, 619
Silver skin, 136, 138
Silversmiths, American, 609, 612
Silversmiths Society, 612
Simmonds, W. Lee, 478
Simmonds & Bayne, 478
Simmonds & Co., H., 478
Simmonds & Co., W. Lee, 478
Simmonds & Newton, 478
Simon, Jr., M., _pat._, 167
Simonds H., 478
Sinclair, Evans & Elliot, 508
Singleton, Esther, _q._, 105, 115, 709
Sinnot, J.B., 505
Sino-Lowestoft c.-pot, 607
Sion & Co., 340
_Sir Antoine Shirlies Trauelles_, Parry, _q._, _ill._, 38
Sirups (_see_ Syrups)
Sizing (_see_ Grading), 258
Skiddy, Francis, 479
Skiddy, Minford & Co., 479, 485, 530
Skinner, Cyriac, 60
"Skyscraper" coffee house, 112, 113
Slacks, 322
Slave auctions, Phila., _ill._, 128
Slemmons & Conkling, 508
Sloane, Sir Hans, 86, 543, 582
Sloss, Robert, _q._, 531
Slow roast, 387
Small, C.K., 477, 480
Small, John, 480
Small Bros. & Co., 477, 479, 480
Smalls & Bacon, 480
Smart, Joseph F., _pat._, 653
Smith, Adam, 81, 583
Smith, Clarence 480
Smith, Daniel, _chk._, 129
Smith, Frank, 499
Smith, George H., 501
Smith, John (Capt.), 105, 543,; _q._, 36
Smith, John Thomas, 583; _q._, 569
Smith, Michael E., 503
Smith, Mrs., _chk._, 119
Smith, Nathaniel, 584
Smith, Robert, 501
Smith, Robert A., 501
Smith, Sidney, _q._, 567
Smith, William T., 501
Smith, William V.R., 523, 524
Smith & Co., D., 476
Smith & Co., Thomas, 700
Smith & Curtis, 507
Smith & McKenna, 505
Smith & McNell, 494
Smith & Schipper, 485
Smith & Son, Robert, 501
Smith & Son, Thomas, 637, 639, 699
Smith & Sons, Robert, 501
Smith Bros. & Co., 505
Smith Bros., 486
Smith Bros. & Co. Ltd., 505
Smith's Sons, M.V.R., 480
Smith's Sons, Robert, 501
Smoke screens (Guatemala), 219
Smollett, 559
Smooth (_see_ Flavors)
Smout, Jules, _pat._, 248
Smyser, Henry L., 523; _pat._, 470
Sobieranski, _q._, 186
Sobieski, King John, 49
Sociedade Promotora da Defesa do Cafe, 446
Societe de Cafe Soluble Belna, 539
Societe Generale, 532, 534
Society of Antiquaries, 602
Society of the Friends of Music, 597
Soda fountains, 689
Soils Australia, 238 Best, 198, 201 Brazil, 198, 205 Costa Rica, 225 Federated Malay States, 238 Venezuela, 212
Soliman Aga, 91
Soliman the Great, 18, 19
Sollmann, _q._, 182, 183
Soluble coffee, 404, 406 Brands, 470, 538, 539 History of, 538, 539 Kato's patent, 471 Processes, 169 U.S. Army war needs, 539 Washington's patent, 471
Soluble Coffee Co., 539
Somers, A.L., 507
_Songs of Brittany_, 548
Sons of Liberty, 120
Sorenson, John S., 520
Sorenson & Nielson, 482, 520
Sorley, William, 480, 491
Sorting machinery, 245
Sorver, Damon & Co., 485
Soulie, 102
Soup, Coffee, 177
Sour (_see_ Flavors)
South Sea bubble, 571, 572
Southern boom (1904), 530
Southern Coffee Mills, Inc., 505
Southern Coffee Polishing Mills, 505
Southern Cross, _v._, 316
Southern Pacific Co., 489
Souvestre, Emile, _q._, 565
Spatula (_see_ Roasting machinery), 616
Specialty stores, 415, 421
_Spectator_, _per._, 75, 80, 85, 88, 558, 573, 584; _q._, 86, 87, 560, 561, 572, 575, 582
Spencer, G.L., _q._, 165
Sperry Flour Co., 488
_Spice Mill_, _per._, 470, 526, 527
_Spice-Mill Companion_, 427
Splitting nickels, 427
Spot brokers, 336, 337
Spot of leaf and fruit (_see_ Diseases)
Spot Market, New York, 329, 330
Spot quotation committee (N.Y. Exch.), 334
Sprague, Albert A., 502
Sprague, Irvin A., 477
Sprague, O.S.A., 502
Sprague & Rhodes, 477
Sprague & Stetson, 502
Sprague & Warner, 502
Sprague, Warner & Co., 483, 502
Sprague, Warner & Griswold, 502
Spreckels & Bros. Co., J.D., 488
Spring Garden Iron Works, 245
Spruce, Richard, _q._, 200
Squier, George L., 246
Squier Mfg. Co., Geo. L., 246, 247, 469
St. Germain's Fair (_see_ Coffee houses, Paris)
St. Serf, Thomas, _q._, 554
Stachan, John, _chk._, 119
Stacie, _chk._, 579, 580; _q._, 581
Stadium (circus), New York, 124
Stage coaches, Boston, 110, 112
Stamp Act (1765), 120, 125, 128
Stamps, Trading, 429
Stanton, Sheldon & Co., 479
Star Coffee and Spice Mills, 506
_Star_, London, _newsp._, 585
Star Mills, 494, 499
Starhemberg, Rudiger von, 49, 50
State of Sao Paulo Pure C. Co. Ltd., 445
_Statistical Abstract, U.S._, _q._, 299
Statue of Kolschitzky, 599
Steam power for roasting, 631, 635
Steel-cut, 401, 714 Baker-Duncombe suit, 649
Steele, Mrs., _chk._, 121
Steele, Sir Richard, 75, 80, 84, 557, 570, 572, 576, 577, 578, 579; _q._, 558, 559
Steele & Co., E.L.G.S., 487
Steele & Emery, 508
Steele & Price, 470
Steele, Wedeles Co., 485
Steele-Wedeles Co., 502
Steeping, 720
Ste.-Foix, 94
Steinwender, Julius, 482
Steinwender, Stoffregen, 485
Steinwender, Stoffregen & Co., 338, 340, 482, 502
Steinwender, Stoffregen Co., 484
Stella (Esther Vanhomrigh), 562
Stenhouse, _q._, 163
_Stenophylla, C._, 216 Botanical description, 140
_Stenophylla_ x _Abeokutae_, _hyb._, 146
_Stenophylla Paris, C._, 146
Stephen, _chk._, 93
Stephens, Alvan, 507
Stephens, Henry A., 507
Stephens Samuel R., 507
Stephens & Co., A., 502
Stephens & Sons, A., 507
Stephens & Widlar, 507
Steppe, J.P., _pat._, 649
Sterility, C. and, 23, 46
Sternau, Sigmund, _pat._, 649
Sternau & Co., S., 649
Sterne, Richard, 601
Stetson, Z.B., 502
Stevens, Alfred, 103
Stevens, Henry B., _pat._, 247
Stevens, W. & S., 508
Stevens & Armstrong, 480
Stevens, Armstrong & Hartshorn, 480
Stevens Bros. & Co., 480
Stewart, C.H., _q._, 349
Stewart, James, 478
Stewart, Robert C., 477, 498
Stewart & Co., C.M., 485
Stewart & Co., R.C., 477
Stewart & Walker, 478
Stickney & Poor, 501
Still & Sons, W.M., 647, 674
Stillman, Abel, _pat._, 627
Stiner & Co., Joseph, 409
Stitt, William J., 494, 497
Stitt & Co., W.J., 497, 499
Stock Exchange, New York, 122
Stofffregen, Carl H., 448, 511, 535
Stokes, John, 129
Stoning machinery, 381, 394, 395
Storage Havre, 327 New York, 319, 321 Santos, 303 Venezuela, 315
_Storia di Venezia nella Vita Privata, La_, Molmenti, _q._, 27
Storm, Walter, 482
Storm, Smith & Co., 482
Story, Rufus G., 479, 496
Story & Co., R.G., 496
Story-tellers in c. houses, 666, 669
Stoufs, Joseph, 590
Stowe, Orson W., _pat._, 644
Strassberger, L., _pat._, 649
Straus, Oscar, 672
Strauss & Sons, L., 518
Street brokers, 337
Stringer, Mary, _chk._, 56
Strong, Joseph, 508
Strowbridge, Turner, _pat._, 644
Stuart, Alexander, 503
Stump, Aug., 482, 484
Stumpp & Co., August, 482
_Suakurensis, C._ (Java), 216
Substitute, C., advertising, 437, 438 Charts, 440, 441
Substitute-fakers, 435
Substitutes, 170 Barley, 13, 46 Betony, 74 Bocket, 74 Cereal (harmful to diabetics), 165 Chicory, 46 Corn, 46 Figs, dried, 46 Russia, 686 Saloop (sassafras and sugar), 73, 74 United States (1st patent), 470 Wheat, 46
Succory (_see_ Chicory)
Succop & Lips, 503
Sucrose, 165
Suess-Oppenheimer, Joseph, 47
Sugar in c., 26, 58, 91, 98, 106, 667 Cairo (first use, 1625), 657, 695 Consumption (U.S.), 689 Great Britain (17th cent.), 696 Greece, 685 North America, 105
Sugar of c., 165
Sugar Trust fight, 521-523
Sullivan, Luke, 85, 584
Sully, D.J., 530, 572
Sultan, Cafe, 658
Sultane, Cafe, 694
Sumatras (c.), 355, 370-372
Sumerling & Co., 674
Sun, London, _newsp._, 578
_Sun_, New York, _newsp._, _q._, 175
_Sunshine_, _per._, 524
Sutton & Vansant, 485
Swain, Earle & Co., 501
Swaythling, Lord, 604
Swazey, S.L., 479
Sweated c., 316, 317 Artificial (U.S. rulings), 337 Sailing vessels, 353
Sweeney, John, 492
Sweet (_see_ Flavors)
Sweet c.'s, 397
Sweet-bitter c.'s, 397
Swett, E.H., 501
Swift, Jonathan, 80, 84, 88, 89, 557, 562, 570, 573, 577, 578, 579, 587; _q._, 571, 575
Swift & Co., H.H., 482
Swift, Billings & Co., 485
_Sylva Sylvarum_, Bacon, _q._, 38, 543
Syndicates Arnold-Dash-Kimball, 527, 528 German Trading Co., 528
_Syria, The Holy Land_, Carne, _q._, 668-670
Syrups, Coffee; recipe for, 724
Szekacs, _q._, 185
Szyszka, _q._, 185
Tabasco c., 345, 358
Taber & Place, 434, 496
_Table, The_, _per._, 675
_Table Traits_, Doran, _q._, 705
Tachiras (c.), 349, 365
Tackaberry, William, 509
Tackaberry Co., Wm., 509
Taine, 102
Talbot, Winslow & Co., 507
Talbutt, Robert H., _pat._, 647
Talleyrand, Prince, 103; _q._, 565
Tampico c., 345, 359
Tannin, 160, 182, 711
Tapachula c., 345, 358
Tapperi, David, _q._, 11
Tapping hands (Arabia), 312
_Tatler_, _per._, 75, 80, 85, 86, 561, 572; _q._, 558, 559, 571, 573, 575, 584
Tatlock, _q._, 159
Tavernier, 31, 543; _q._, 2
Taverns Boston Blue Anchor (inn), 109 Bunch of Grapes, 111 Cole's (Inn), 109 First, 108 Green Dragon, 613 Indian Queen, 109, 110 King's Head, 109 Ship, 109 Sun, 109, 110 Red Lyon (inn), 109 London Barn, 584 Golden, 583 Locket's Ordinary, 569 Mermaid, 60 Rose, 56 Shakespeare's Head, 576 New York Atlantic Garden House, 117, 121 Black Horse, 118 Fighting Cocks, 118 Fraunces', 121 Jamaica Pilot Boat, 118 King's Head, 117 Queen's Head, 119 White Lion, 117 Philadelphia, 125 Blue Anchor (first), 126 City, 125, 128, 129, 130 Globe (inn), 126 New, 129 Smith's, 129
Taxation Arabia, 231 England (1714), 59 Germany, 47 Royal monopoly (1781), 46 Porto Rico (exemptions), 222 Sao Paulo (valorization), 534 Turkey, 20 (_See also_ Duties; Fines; Licenses; Pure food, etc.)
Taylor, C.K., _q._, 177
Taylor, James H., 477
Taylor, John, 578
Taylor, William, 475
Taylor & Co., James H., 477, 479, 485
Taylor & Co., Moses, 476
Taylor & Levering, 484, 485
Tea, 35 Action in stomach, 178 American colonies Introduction, 105, 106 Stamp act (1765) increases consumption, 106 Smuggled from Netherlands, 106 Antiquity, 15 Canada, 687 Discovery, 12 Great Britain Consumption compared with c., 288, 289 First sold in London (1657), 56 Imports (1700-57), 75 Introduced at Court, 582 National beverage, 75 Preferred to c., 674 Prices (1662, 1714), 582 Sold in c. houses, 61, 78, 80 Taxation, 59 Eulogized by Mosely, 38 Johnson, Sam'l, 568 Europe (first used, 1610), 23 Literary stimulus, 357, 358 Mental efficiency, Effect on, 186 Philadelphia (introduction), 125 Russia, 686 United States Consumption per capita (1783), 468 Consump. comp. with c., 288, 289 Imports (1783), 468 Laws affecting, 337
Tea and coffee pots, 609
_Tea and Coffee Trade Journal_, _per._, 138, 402; _q._, 34, 147, 155, 160, 161, 168, 175, 176, 177, 178, 179, 180, 181, 186, 387, 388, 399, 410, 418, 421, 422, 427, 439, 527, 558, 679, 689, 693, 715, 717, 720 Begins publication (1901), 472 Ukers assumes editorship (1904), 527 Urges nat'l organization of roasters, 511
Tea gardens (_see_ Gardens)
Tea party (_see_ Boston; New York)
Tea-rooms (London), 675, 677
Teeth, Effects of c. on, 175
Tegals (_c._), 355, 373
T'eh (tea), 35
Teixelra, Pedro, _q._, 2
Telephone in retail stores, 424
Tellicherry c., 351, 369
Temperance, C. and, 61
Tennent, Robert Bowman, _pat._, 246
Terminology, 168
Terms and credits, 403, 513-515
Terms and discounts (Brazil), 306
Terry, Edward, _q._, 36
Testing (France), 679, 680
_Text Book of Physiology_, Flint, _q._, 176
Teyssonnier, 146
Thackeray, W.M., 103; _q._, 563
Thannhauser & Co., 488
Thayer, Byron T., 501
_Theatrum botanicum_, Parkinson, 543; _q._, 41
Thebaud, Joseph, 476
Thein, 160
Theobromin, 160
_Therapeutic Gazette_, _per._, _q._, 176
Thery, _q._, 543
Thevenot, 543
Thomas, C., 501
Thomas, Elizabeth, 575
Thomas, Gov., 127
Thomas, R.G., 494
Thomas Co., R.G., 494
Thomas & Son, J.W., 508
Thomas & Turner, 494
Thompson, Benjamin, _inv._, 621; _q._, 163 (_See also_ Rumford)
Thompson, Dr., _q._, 159, 181
Thompson, James, 492
Thompson, James Henry, _pat._, 246
Thompson, Patience, 492
Thompson, W.D., 479
Thompson & Bowers, 478, 480
Thompson & Davis, 479
Thompson Bros., 479
Thompson Co., J. Walter, 445
Thompson, Shortridge & Co., 478, 479
Thomsen & Co., 479
Thomson, A.M., 502
Thomson, James, 502
Thomson, James (poet), 574
Thomson, A.M. & James, 502
Thomson & Taylor, 502
Thomson & Taylor Co., 502
Thomson & Taylor Spice Co., 484, 502, 509
Thorn, A.B., 499
Thornley, Jesse, 501
Thornley & Bro., 501
Thornley & Ryan, 501
Thornton, Richard J., 505
Thornton, Richard J. (Mrs.), 505
Thornton & Co., R.J., 505
Thornton & Hawkins, 505
Thorpe, _q._, 159, 164
_Thousand and One Nights_ (_see Arabian Nights_)
_Three Reigns of Nature_, Delille, _q._, 547
Thum, _pat._, 158, 164
Thumb-piece on English c. pots, 620
Thurber, A.D., 499
Thurber, Francis B., 557; _q._, 182, 712
Thurber, H.K., 482
Thurber & Co., H.K., 499
Thurber & Co., H.K. & F.B., 482
Thurlow, Lord, 80, 88, 572
Thurmer, Max, 640, 641
Tibirica, Jorge, 531
_Times_, London, _newsp._ 585; _q._, 175
_Times_, New York, _newsp._, 671, 672
Tilloch, Dr., 585
Tillyard, Arthur, 41
Timbs, John, 557; _q._, 53, 69, 555, 570-585
Timby, _pat._, _q._, 157
Timor c., 355, 376
Tinned coffee (Great Britain), 673
Tinney, Henry C., 509
Tipping, origin of, 74
To arrive, 330 San Francisco, 327
Tobacco In c. houses, 42, 77, 78, 84, 98 Intoxication, 182
Todd, Robert, 118
Togami, K., _q._, 179
Toledo & Co., Filipe S., 340
Tolimas (c.), 348, 364
Tolman Co., J.A., 485
Tomkyns, _chk._, 576
Toms, G.W., 513
Tone, Isaac E., 509
Tone, Jay E., 508, 509
Tone, Jekiel, 509
Tone, W.E., 509, 510, 511
Tone Bros., 509
Tonkin c., 352, 370
Tonti, Lorenzo, 122
Torner, Richard, _chk._, 572
Torro & Co., Louis M., 340
Totten & Bro., W.W., 508
Touches, Vicomte des, 532, 534
Tovars (c.), 349, 350, 365
_Town Eclogues_, Montagu, 573
Townsend, 496
Tractors, electric (Bush Co.), 322
Tracy & Avery Co., 485
Trade New Orleans, 485-487 Overproduction disturbs (1898), 471 San Francisco, 487-491 Shifting currents, 293, 294, 295, 296 United States, 475-515 (1921), 299-302 Aden and, 301 Brazil and, 300 Tariff preferentials, 296 Booms, 468, 469 Central Am. and, 296, 300 Chronological review, 467-474 Colombia and, 300 Development (1865-1922), 297-299 Mexico and, 301 Netherlands E. Ind. and, 301 Panic (1880), 470 Venezuela and, 300 West Indies and, 301
Trade and Statistics Committee (N.Y. Exch.), 334
Trade Marks, U.S., 413, 469, 470
Trade names of c.'s (_see_ Characteristics)
Trading, 291-302 Amsterdam (1640), 105 Brazil, 295 Early, 293 Europe, 327-340 Germany (begins 1670), 293 Havre, 327 Netherlands, 293, 294 First cargo sold (1640), 43 New York (early), 115 U.S. rulings, 337, 338 San Francisco and Central Am., 325 Sweden (begins 1674), 293
Trading stamps, 429
Traffic Assn. of St. Louis Coffee Importers (1910), 510
Trafton, C.K., _q._, 527
_Traites Nouveaux et Curieux du Cafe, etc._, Dufour, _q._, 2, 11, 432, 433
Transhipping ports, Europe, 289
Transportation, Inland Abyssinia, 228, 229, 308, 310 Arabia, 266, 282, 293 Bolivia, 279 Brazil, 303 Central America, 308 Colombia, 308, 316 Nicaragua, 280 Venezuela, 308
Transportation, Seven stages of, 323
Travancore c., 351, 369
_Travels_, Herbert, _q._, 36
_Travels_, Rauwolf, _q._, 25
_Travels_, Teixeira, _q._, 2
_Travels and Adventure_, Smith, _q._, 36
_Travels in Arabia Deserts_, Daughty, _q._, 661
_Travels in India and Persia_, Della Valle, 27
_Travels of Certayne Englishmen, etc., The_, Biddulph, _q._, _ill._, 36
Travers & Son, Joseph, 445
_Treatise in Latin_, Meisner, 543
_Treatise on Modern Stimulants_, Balzac, _q._, 557
Tree, Coffee Age, 203, 211, 213, 222 Salvador, 219 Chemistry of, 155 Height, 133, 142, 202 Arabia, 231 Indigenous to Abyssinia, 1, 5 Origin, 5 Wood, uses for, 138 Yield, 136, 203 Bolivia, 236 Brazil, 138 Colombia, 211 Mexico, 222 Nicaragua, 227 Sao Paulo, 208
Trees, Coffee Number of Brazil, 207, 208 Ecuador, 236, 278 Indo-China, French, 237 Guatemala, 219 Pernambuco, 205 Sao Paulo, 205, 207, 208 Venezuela, 212 Number to acre, 201 Colombia, 211 Haiti, 220 Porto Rico, 223 Venezuela, 213
Tremont Coffee & Spice Mills, 501
Trentman & Bro., C.A., 508
Trentman & Son, B., 508
Triage (grade), 258
_Tribune_, New York, _newsp._, _q._, 553
Tricolator, 168, 445, 651, 652, 701
Tricolette, 654
Triers, 321, 389
Trigg, C.W., _pat._, 406, 539; _q._, 155, 174, 718-722
Trillado (grade), 260, 263
Trillo (grade), 264
Trinidad c., 351, 362
_Triumph of C._, Fakr-Eddin-Aboubeckr, 543
Troemner, Henry, 646, 472
_True Way of Making and Preparing C._, Broadbent, _q._, 697
Trujillos (c.), 350, 365
Trusdell & Phelps, 495
"Truth in advertising" movement, 435
Truxtun, Scott, 444
Tubermann's Son, G., _pat._, 638
Tupholme, Beeston, _pat._, 640
Turguenieff, 102
Turkey gruel, 70
Turkish ewer, 602, 603, 621
Turkish pocket cylinder mill, 615, 616, 617
Turner, A., 508
Turner, Robert, _chk._, 109
Turner (or Torner) Richard, _chk._, 572
Turner, William F., 480
Tussac, 8
Twitchell, Champlin & Co., 508
Tyler, George C., 556
Tyler, Henry D., 480
Typhoid fever, Effects of c. on, 181
Typografia Pizzolato, 558
Uganda c., 353, 377
_Ugandae_, _C._, 146 Ceylon, 236 Java, 216
_Ungandae_ x _Congensis_, _hyb._, 146
Ukers, William H., 527
Ulman, Lewis & Co., 485
Umber, _q._, 182
Union Bag & Paper Corp., 472
Union Coffee Co., 477
Union Pacific Tea Co., 482, 501
_Universal history of plants_, Ray, 42, 543
University of Kansas, 714
University of Pittsburgh, 714
Unloading, 317-327 New Orleans, 323-325 New York, 317-323 San Francisco, 325-327
Unloading machinery, 325, 327
Uno Co., Ltd., 647
Untermeyer, Louis, _q._, 553
Urioste & Co., 488
Urruella & Urioste, 487
Urwin, William, _chk._, 84, 574
_U.S. Dispensatory_, _q._, 164, 184
Uses for c., New, 457
Utter, J.W., 503
Utter, Adams & Ellen, 503
Vacuum-packed c., 410 (_see also_ Containers)
Vacuum-packing, Effect of, 168
Valentijn, _q._, 2
Valorization (Brazil), 473, 530-534 N.C.R.A., 511 Norris, Senator, 532, 533 Sao Paulo, 295, 472, 534 Surtax, 315 Sielcken, H., 521, 531-534 U.S. gov't action, 534
Van Cortlandt museum, 122
Van Dam, Anthony, 475
Van dan Broeck, Pieter, 43
Van den Bosch, Gov., 214
Van Dessel, Rodo & Co., 340
Van Essen, 43
Van Etten, E., 538
Van Gulpen, Alexius, 246, 638
Van Gulpen & Co., 638
Van Gulpen, Lensing & von Gimborn, 638
Van Linschooten, Hans Hugo (John Huygen), _q._, _ill._, 35
Van Loan, Thomas, 497, 498
Van Loan & Co., 498
Van Loan, Maguire & Gaffney, 497, 498, 499
Van Loo, 588
Van Ommen, Adrian, 6, 43
Van Ostade, Adriaen, 44, 587
Van Outshoorn, 6
Van Vliet, C.W., _pat._, 634
Van Zandt & Co., M.N., 508
Vancouver, 239
Vanderhoef, George W., 479
Vanderhoef & Co., George W., 479
Vanderweyde, P.H., _pat._, 637
Vane, Gov., 109
Vanessa (_see_ Vanhomrigh)
Vanhomrigh, Esther, 562
Vaniere, 543
Vankorn, Guggenheimer & Co., 501
Vardy, James, _pat._, 627, 699
_Variegata, C._, _hyb._, 140
Varnar, 43
Vassieux, Madame, _pat._, 627, 700
Vatel, Charles, _q._, 566
Vaughn, V.C., _q._, 176, 177
Vauxhall garden, _ill._, 81, 82, 83
Velloni, _chk._, 103
Venard, G., 505
_Venetian Republic, The_, Hazlitt, _q._, 28
Venezuelas (c.), 348, 364, 365
Verborg, Henry, 503
Verdier & Closset, 507
Verlaine, Paul, 94
Verri, Alexander, 558
Verri, Pietro, 30, 558
_Vertu and use of c._, Bradley, _q._, 293
Vesling (Veslingius), _q._, 12, 26
Vickers. T.L., 498
Victoria Arduino-Societa Anonima, 651
Victorias (c.), 341, 343, 367
_Vie privee d'autrefois, La_, Franklin, _q._, 6
Viehoever, A., 160; _q._, 144, 145
Vienna Besieged by Turks (1693), 49 Coffee-makers' guild, 50
_Vienna, Relation of the siege of_, Vulcaren, _q._, 50
Villon, Francois, _q._, 135
Vilain, 594
Vincent c.-pot, 604
Vintschgau, 186
Virey, _q._, 20
Virgil, 543
Visconti, 558
Vitamins, 180
_Vitamines, The_, Funk, _q._, 180
Viviani, Count, _ill._, 578
Voit, Carl V., _q._, 177, 179
Volkman, George, 506
Voltaire, 94, 98, 178, 556, 557; _q._, 554, 565
_Voyage de l' Arabie Heureuse_, La Roque, 543; _q._ 15, 31, 32, 34, 197
_Voyage into the Levant, A_, Blount, _q._, 38
Vulcaren, John P.A., _q._, 50
Vyal, John, _chk._, 109
Wagama, _v._, 316
Wagner & Co., H.M., 485
Wagon-route distributers United States, 415, 416, 417 France, 681
Wagstaff, David, 476
Wahibis, 542
Waite, _pat._, 625
Waite, Creighton & Morrison, 477
Wakeful monastery, 14
Wakeman, Abram, 473, 478
Walbridge, Augustus, 480
Walbridge Inc., Augustus M., 480
Wales, Henry, 508
Walker, John, _pat._, 245, 246
Walker, Joshua, 478
Walker Sons & Co. Ltd., 246, 247
Wall, Dr., 579
Wallace, Alexander, 475
Wallace, Alfred Russel, _q._, 200
Wallace, C.L.H. (Mrs.), _q._, 181
Wallace, Hugh, 475
Wallace, John William, _q._, 126
Wallace, William, _q._, 657
Walle, Friedrich, 591
Wallen, Geo. S., 482
Wallen & Co., Geo S., 482
Walpole, Sir Edward, 583
Walpole, Horace, 578, 580, 584
Walsh, Rev. Robert, _q._, 557, 663-664
Walton, William, 475
_Wanni Rukula, C._, 144
Ward, Ned, _q._, 77, 84, 575
Wardell, _q._, 185
Ware (architect), 583, 584
Warfield, John D., 502
Warfield. W.S., 502
Warne, E., 508
Warner, Alonzo A., _pat._, 648, 649
Warner, C.M., 538
Warner, Ezra J., 502
Warnier, _q._, 164, 169, 719
Warren, 110
Warren & Bedwell, 506
Warren & Co., 482
Warton, Joseph, 573
Warwick, Lady, 575, 576
Wascana, _v._, 316
Wash-brew, 58
Washed _vs._ Unwashed, 250, 251
Washing machinery, 247
Washington, G., _pat._, 471, 538
Washington, George (Gen.), 120, 130, 468 Official welcome, New York, _ill._, 593
Washington, Martha, 130
Washington Refining Co., George, 538
Washington and Jefferson college, 521
Washington's Prepared C., G., 538
Wastell, 603
Water extract, 168, 169
Water power, Nicaragua, 264
Waterbury & Force, 482
Water-supply requirements, 198
Watering, Excessive, 513
Watjen, Toel & Co., 482
Watson, _q._, 126
Waygood, Tupholme Co., 641
Wear F.F., _pat._, 651
Webb, James R., 501
Webb, Rudolphus L., _pat._, 644
Webb, Thomas J., 502, 511
Webb & Son, James R., 501
Webb, Cheek & Co., 509
Webb, Hughes & Co., 509
Webb-Puhl Co., 443
Webber, _q._, 186
Webster, _q._, 704
Webster, Daniel, 110
Webster, George, 124
Wedding Breakfast (brand), 441
Wedgwood, 607, 612
Wedmeyer, _q._, 187
Weighing machinery, 403, 471
Weighmasters (N.Y. Exch.), 333
Weikel & Smith, 501
Weikel & Smith Spice Co., 470, 501, 635
Weir, J.B., 499
Weir, Ross W., 466, 448, 499, 511, 513, 514; _q._, 424
Weir & Co., Ross W., 495, 499
Weir, Inc., Ross W., 495, 499
Weissman, John, 488
Weisweiller, _q._, 163
Weitzmann, _pat._, 158
Welch, Amos S., 492
Welch & Co., 488
Wellman, C.P., _q._, 410
Wells, D. Henderson, 482
Wells, John, 482
Wells Bros., 482, 485
Welsh, Ebenezer, 495
Wendroth, Clara, 519
Wessels & Bros., C., 482
Wessels, Kulenkampff & Co., 482
West Indies (c.), 350, 351, 361, 362, 363
West & Melchers, 485
Westcott, _q._, 126
Westen T. & S. Co., Edw., 485
Westfal, J.R., 496
Westfeldt Bros., 485, 486
Weston & Gray, 482
Westphal, _pat._, 167
Wet method, 136, 249, 252, 254
Wet roast, 389, 391
Wetherill, Charles M., _q._, 711, 712
Weyl & Co., G., 482
Weyl & Norton, 482
Wheeler & Co., Ezra, 478, 479
Whieldon, 607, 612
White coffee, 674
White, A.E., _pat._, 651
White, Francis, _chk._, 87
White, Herman M., _pat._, 625
White, Peregrine, 616
White House (brand), 441, 465
White Rose (brand), 441
Whitefoord, Caleb, 573
Whiting & Taylor, 502
Whiting, Goeble & Co., 502
Whitmarsh, Theodore F., 535
Wholesale Grocers Corp., 502
Wholesaling roasted c., 407-413 Capital invested, U.S., 415 Sales, annual, U.S., 415
_Wholesome advice against the abuse of hot liquors_, Duncan, _q._, 59
Wickersham, Att'ney Gen., 593
Widlar, Francis, 507
Widlar & Co., F., 507
Widlar Co., 507
Wiji Kawih, 11
Wilcox, O.W., _q._, 147
Wild (_see_ Flavors)
Wild c. (Abyssinia), 284
Wild, James, 469, 492
Wilde, Herbert W., 492
Wilde, John, 492
Wilde, Joseph, 492
Wilde, Samuel, 482; _biog._, 492
Wilde, Jr., Samuel, 492
Wilde & Sons, Samuel, 492
Wilde's Sons, Samuel, 494, 499
Wilde's Sons Co., Samuel, 492
Wiley, Harvey W., _q._, 175, 176, 180, 182, 396
Wilhelm, R.C., _q._, 387, 393
Wilke, 579
Wilkie, 583
Willcox, O.W., _q._, 161, 388
Wille, Theodor, 532, 534
William III, 601
Williams, Frank, 477, 498
Williams & Co., R.C., 494
Williams & Potter, 494
Williams & Taft, 507
Williams, Chapin & Russell, 478
Williams, Dimmond & Co., 488
Williams, Russell & Co., 477, 478, 535
Williamson, C.G., _q._, 62
Williamson, Peregrine, _pat._, 468, 624
Williamson, S.H., 498
Willis, Thomas, _q._, 58
Wills & Co., Alexander, 508
Willson, Wm. B., 485
Wilson, Increase, _pat._, 623
Wilson, Woodrow, 534, 535
Wilson & Bowers, 480
Wilson & Co., J.W., 480
Wimmer, _pat._, 162, 473
Windbreaks, 201
Window-displays, 425
Window-trimming contest, 455
Wine C. classed as, 1, 17, 20 C. a substitute for, 15, 42 Made from fruit, 15 Made from hulls and pulp, 693
Wing Bros. & Hart, 498
Winter, H., _pat._, 158, 167
Winter & Smilie, 482
Winthrop, Gov., 109
Winton, Andrew L., _q._, 150
Wise, Capt., 128
Withington, Elijah, _biog._, 492
Withington & Pine, 492
Withington & Wilde, 492
Withington, Francis & Welch, 492
Withington, Wilde & Welch., 494
Witsen, Nicolaas, 6, 43
Wittenagemott, 582
Wogan, Sir Charles, 575
Wolf & Seligsberg, 478
Wolff. L., 485
Wolseley, Viscountess, 604
Women as coffee sellers, 56
_Women's petition against c., The_, _pamph._, _ill._, 70, 71
Wood, Jr., H.C., _q._, 176, 185
Wood, Jarvis A., _q._, 431
Woods, Rufus, 485
Wood, Thomas R., _pat._, 634
Wood & Co., Thomas, 501
Woodward (actor), 579, 580
Woolson, A.M., 506, 523
Woolson Spice Co., 503, 506, 521, 523
World War effects Arabia, 268 Consumption, 289 Guatemala, 219 Mexico, 222 United States trade, 534-538 Imports, 286 San Francisco, 325 World trade, 190-195, 294, 296
_World's Commercial Products, The_, Freeman, _q._, 133
_World's Work_, _per._, _q._, 531, 532
Worth, J.G., 499
Wright, _q._, 167
Wright, George C., 501
Wright, George S., 448, 501, 629
Wright, John S., 482, 491
Wright, John T., 488
Wright, Warren M., 501
Wright Hard & Co., 482
Wrightsville Hardware Co., 644
Wroth, Warwick, _q._, 82, 83
Wurffbain, 43
Wuerttemberg, Duke of, 47
Wyatt, Charles, _pat._, 621, 699
Wycherly, 575
Wyld, F. Lehnhoff, 538
XXXX (brand), 44
Yaffey c., 351, 368
Yarrow, Mrs., _chk._, 555
Yates & Dudley, 508
Yellow fever, effect of c. on, 182
Yemeni c., 351, 368
Yorke, Duke of, 554
Young, Arthur, _q._, 100
Young, D.K., 482
Young, Samuel, 507
Young, Mahood & Co., 507
Young-Mahood Co., 507
Youngs & Amman, 477
Yuban (brand), 441, 462, 524
Yuban advertising, 462-465
Yuengling, D.G., 508
Yungas c., 350, 367
Zamore, 590
Zamzam, 18
Zanzibar c., 353, 377
Zarf (cup-stand), 661
Zecchini, G.B., 549
Zenetz, _q._, 185
Ziegler Arctic expedition, 538
Zilmore & Co., A.G., 508
Zinmeister Sr., Frank, 505
Zinsmeister, Jacob, 505
Zinsmeister, L.G., _q._, 389
Zinmeister & Son, Frank, 505
Zinmeister & Sons, J., 505
Zola, Emile, 103, 565
Zoller & Little, 508
Zwaardecroon, Henrious, 6
Zwick, Charles, 505
FOOTNOTES:
[1] First written about tea; improperly claimed to have been written of coffee.
[2] First written about tea; improperly claimed to have been written of coffee.
[3] Jardin, Edelestan. _Le Cafeier et le Cafe._ Paris, 1895 (p. 55).
[4] Dufour, Philippe Sylvestre. _Traites Nouveaux et Curieux du Cafe, du The, et du Chocolat._ Lyons, 1684.
[5] Coffee covered with the skin is called _boun_, and the coffee-tree, _boun_-tree (_sejar et boun_).
[6] These four dialects are spoken in Hindustan.
[7] Notice must be taken of the similarity in the names of coffee in Hindustan and Abyssinia, and of the name of the coffee-tree as given by ancient authors.
[8] These four dialects are spoken in Hindustan.
[9] These four dialects are spoken in Hindustan.
[10] These four dialects are spoken in Hindustan.
[11] See note 3 above.
[12] _Legal_ and _Houri_ mean tree.
[13] _Legal_ and _Houri_ mean tree.
[14] North-American Indian.
[15] La Roque, Jean. _Voyage de l'Arabie Heureuse._ Paris, 1716.
[16] Jardin, Edelestan. _Le Cafeier et le Cafe._ Paris, 1895. (p. 102).
[17] _Annee Litteraire._ Paris, 1774 (vol. vi: p. 217).
[18] Franklin, Alfred. _La Vie Privee d'Autrefois._ Paris, 1893.
[19] Michaud, I.F. and L.G. _Biographie Universelle._ Paris.
[20] Daney, Sidney. _Histoire de la Martinique._ Fort Royal, 1846.
[21] _Inauguration du Jardin Desclicux._ Fort de France, 1918.
[22] Dufour, Philippe Sylvestre. _Traites Nouveaux et Curieux du Cafe, du The, et du Chocolat._ Lyons, 1684. (Title page has _Traitez_; elsewhere, _Traites_.)
[23] Robinson, Edward Forbes. _The Early History of Coffee Houses in England._ London, 1893.
[24] _Encyclopedia Britannica._ 1910. (vol. xv: p. 291.)
[25] Galland, Antoine. _Lettre sur l'Origine et le Progres du Cafe._ Paris, 1699.
[26] The Abd-al-Kadir manuscript is described and illustrated in chapter XXXII.
[27] Rauwolf, Leonhard. _Aigentliche beschreibung der Raisis so er vor diser zeit gegen auffgang inn die morgenlaender volbracht._ Lauwingen, 1582-83.
[28] Della Valle, Pierre (Pietro). _De Constantinople a Bombay, Lettres._ 1615. (vol. i: p. 90.)
[29] "She mingled with the wine the wondrous juice of a plant which banishes sadness and wrath from the heart and brings with it forgetfulness of every woe."
[30] Scheuzer, J.J. _Physique Sacree, ou Histoire Naturelle de la Bible._ Amsterdam, 1732, 1737.
[31] Jardin, Edelestan. _Le Cafeier et le Cafe._ Paris, 1895.
[32] La Roque, Jean. _Voyage dans l'Arabie Heureuse, de 1708 a 1713, et Traite Historique du Cafe._ Paris, 1715. (pp. 247, 251.)
[33] _Adjam_, by many writers wrongly rendered Persia.
[34] Scheuzer, J.J. _Physique Sacree, ou Histoire Naturelle de la Bible._ Amsterdam, 1732, 1737.
[35] _Harper's Weekly._ New York, 1911. (Jan. 21.)
[36] Nairon, Antoine Faustus. _De Saluberrima Cahue seu Cafe nuncupata Discursus._ Rome, 1671.
[37] de Sacy, Baron Antoine Isaac Silvestre. _Chresto-nathie Arabe._ Paris, 1806. (vol. ii: p. 224.)
[38] Olearius, Adam. _An Account of His Journeys._ London, 1669.
[39] Niebuhr, Karstens. _Description of Arabia._ Amsterdam, 1774. (Heron trans., London, 1792: p. 266.)
[40] _A Collection of Voyages and Travels._ London, 1745. (vol. iv: p. 690.)
[41] Molmenti, Pompeo. _La Storia di Venezia nella Vita Privata._ Bergamo, 1908. (pt. 3: p. 245.)
[42] Goldoni, Carlo. _La Bottega di Caffe._ 1750.
[43] Hazlitt, W. Carew. _The Venetian Republic._ London, 1905, (vol. 2: pp. 1012-15.)
[44] Jardin, Edelestan. _Le Cafeier et le Cafe._ Paris, 1895. (p. 16.)
[45] "Drop by drop they take it in," said Cotovicus.
[46] Misprinted thus in the original Dutch and here. Read _Chaoua_, i.e., Arabic _qahwah_.
[47] Laurel berry, of which the taste is bitter and disagreeable. From Latin _bacca lauri_.
[48] Arabic, _bunn_; coffee berries.
[49] _Brandewijn_ in original Dutch.
[50] Mead.
[51] _Purchas His Pilgrimes._ London, 1625.
[52] Sandys, Sir George. _Sandys' Travels._ London, 1673. (p. 66.)
[53] Bacon, Francis. _Sylva Sylvarum._ London, 1627. (vol. v: p. 26.)
[54] Burton, Robert. _The Anatomy of Melancholy._ Oxford, 1632. (pt. 2: sec. 5: p. 397.) This reference does not appear in the earlier editions of 1621, 24, 28.
[55] Herbert, Sir T. _Travels._ London, ed. 1638. (p. 241.)
[56] Blount, Sir Henry. _A Voyage Into the Levant._ London. 1671. (pp. 20, 21, 54, 55, 138, 139.)
[57] Gilbert, Gustav. _The Constitutional Antiquities of Sparta and Athens._ London, 1895. (p. 69.)
[58] Aubrey, John. _Lives of Eminent Men._ London, 1813. (vol. ii: pt. 2: pp. 384-85.)
[59] _Works._ (vol. iv: p. 389.)
[60] a Wood, Anthony. _Athenae Oxonienses._ London, 1692. (vol. ii: col. 658.)
[61] Parkinson, John. _Theatrum Botanicum._ London, 1640. (p. 1622.)
[62] D'Israeli, I. _Curiosities of Literature._ London, 1798. (vol. i: p. 345.)
[63] A weight of from 133 to 140 pounds.
[64] See chapter XXXII.
[65] Vulcaren,. John Peter A. _Relation of the Siege of Vienna._ 1684.
[66] Bermann, M. _Alt und Neu Wien._ Vienna, 1880. (p. 964.)
[67] Manuscript in the Bodleian Library.
[68] See also chapter XXVIII.
[69] _The Romance of Trade._ London. (chap. ii; p. 31.)
[70] Pasqua Rosee's sign. Kitt's (or Bowman's) sign was a coffee pot.
[71] Hatton, Edward. _New View of London._ London, 1708. (vol. i: p. 30.)
[72] The prosecution came under the heading, "Disorders and Annoys."
[73] Rumsey (or Ramsey), W. _Organon Salutis._ London, 1657.
[74] Also given as Sir James Muddiford, Murford, Mudford, Moundeford, and Modyford.
[75] The Dutch admiral who, in June, 1667, dashed into the Downs with a fleet of eighty "sail", and many "fire-ships", blocked up the mouths of the Medway and Thames, destroyed the fortifications at Sheerness, cut away the paltry defenses of booms and chains drawn across the rivers, and got to Chatham, on the one side, and nearly to Gravesend on the other, the king having spent in debauchery the money voted by Parliament for the proper support of the English navy.
[76] General Monk and Prince Rupert were at this time commanders of the English fleet.
[77] Lillie (Lilly) was the celebrated astrologer of the Protectorate, who earned great fame at that time by predicting, in June, 1645, "if now we fight, a victory stealeth upon us;" a lucky guess, signally verified in the King's defeat at Naseby. Lilly thenceforth always saw the stars favourable to the Puritans.
[78] This man was originally a fishing-tackle maker in Tower Street during the reign of Charles I; but turning enthusiast, he went about prognosticating "the downfall of the King and Popery;" and as he and his predictions were all on the popular side, he became a great man with the superstitious "godly brethren" of that day.
[79] Turnball, or Turnbull-street, as it is still called, had been for a century previous of infamous repute. In Beaumont and Fletcher's play, the _Knight of the Burning Pestle_, one of the ladies who is undergoing penance at the barber's, has her character sufficiently pointed out to the audience, in her declaration, that she had been "stolen from her friends in Turnball-street."
[80] Anderson. Adam. _Historical and Chronological Deduction of the Origin of Commerce._ London. 1787.
[81] See chapter III.
[82] More fully described in chapter XXXII.
[83] See chapter XXXII.
[84] Wroth, Warwick. _The London Pleasure Gardens of the 18th Century._ London, 1896.
[85] There were six places, all told, bearing the name "Man's". Alexander Man was coffee maker to William III.
[86] Salvandy, Narcisse-Achille. _Influence des Cafes sur les Moeurs Politiques._
[87] Singleton, Esther. _Dutch New York._ New York, 1909. (p. 132.)
[88] Bishop, J. Leander. _A History of American Manufactures, 1608 to 1860._ New York, 1864. (Vol. 1; p. 259.)
[89] Patterson, Robert W. _Early Society in Southern Illinois._ Chicago, 1881.
[90] Andreas, A.T. _History of Chicago._ Chicago, 1884.
[91] Singleton, Esther. _Dutch New York._ 1909. (p. 133.)
[92] Bishop, J. Leander. _A History of American Manufactures, 1608 to 1860._ New York.
[93] Oberholtzer, Ellis Paxson. _Philadelphia: a history of the city and its people._ Philadelphia, 1912. (vol. 1: p. 106.)
[94] Freeman, W.G. _The World's Commercial Products._ Boston, (p. 176.)
[95] _Tea and Coffee Trade Jour._, 1918. (vol. xxxv: no. 4.)
[96] Dr. Cramer considers _C. Maragogipe_ "the finest coffee known; it has a highly developed, splendid flavor."
[97] _Journal of the Association of Official Agricultural Chemists_, Nov. 15, 1921. (vol. v: no. 2: pp. 274-288.)
[98] _The Tea and Coffee Trade Jour._, 1912. (vol. xxiii: no. 3.)
[99] _Die Menschlichen Genussmittel_, 1911. (p. 300.)
[100] See chapter XVI.
[101] These and all other numbered drawings in this chapter are from Andrew L. Winton's _The Microscopy of Vegetable Foods_, copyright 1916, and reprinted by permission.
[102] _Jour. Am. Chem. Soc._, 1919 (vol. xli: p. 1306).
[103] Anstead, R.D. _Annals on Applied Biology_, 1915 (vol. i: pp. 299-302).
[104] Huntington, L.M. _Tea and Coffee Trade Jour._, 1917 (vol. xxxiii: p. 228).
[105] Gorter, _Ann._ (vol. ccclxxii: pp. 237-46).
Schulte, A. _Z. Nahr. Genussm._ (vol. xxvii: pp. 200-25).
Loew, Oscar. _Ann. Rep. P.R. Agr. Expt. Sta._, 1907 (pp. 41-55).
[106] Sencial. _El Hacendado Mex._ (vol. ix: p. 191).
[107] Pique, R. _Bull. Assoc. Chim. sucr. dist._ (vol. xxiv: pp. 1210-13).
[108] _Pharm. Jour._, 1886 (vol. xvii: p. 656).
[109] U.S. Pat., 113,832, April 18, 1871.
[110] U.S. Pat., 660,602, Oct. 30, 1900.
[111] French Pat., 379,036, Aug. 28, 1906.
[112] French Pat., 359,451, Nov. 15, 1905.
[113] British Pat., 26,905, Dec. 9, 1904.
[114] U.S. Pat., 843,530, Feb. 5, 1907.
[115] U.S. Pat., 1,313,209, Aug. 12, 1919.
[116] U.S. Pat., 134,792, Jan. 14, 1873.
[117] British Pat., 7,427, Mar. 24, 1910.
[118] U.S. Pat., 997,431, July 11, 1911.
[119] British Pat., 23,087, Oct. 9, 1912.
French Pat., 449,343, Oct. 12, 1912.
[120] British Pat., 21,397, Sept. 26, 1907.
French Pat., 382,238, Sept. 26, 1907.
U.S. Pat., 982,902, Jan. 31, 1911.
[121] _Pharm. Zentralhalle_, 1915 (vol. lvi: pp. 343-48).
[122] _Muench. Med. Wochschr._, (vol. lviii: pp. 1868-72).
[123] _Commercial Organic Analysis._
[124] _Ann. Chem. Pharm._ 1867 (vol. cxlii: p. 230).
[125] _Inaugural Diss._, Munich. 1903.
[126] _Comptes Rendus_, 1897 (vol. cxxiv: p. 1458).
[127] _Dict. App. Chem._, 1913 (vol. v: p. 393).
[128] U.S. Dept. Agr. Bur. Chem. _Bull._ 105, 1907. (p. 42).
[129] _Ann._ (vol. cccviii: pp. 327-348).
_Ibid._ (vol. ccclxxii: pp. 237, 246).
_Arch. Pharm._ (vol. ccxlvii: pp. 184-196).
[130] _Jour. Soc. Chem., Ind._, 1910 (vol. xxix: p. 138).
[131] _Z. Nahr. Genussm._ (vol. xxi: p. 295).
[132] Paladino, _Gazetta_, 1895 (vol. xxv: no. 1: p. 104).
Forster & Riechelmann, _Zeitsch. oeffent. Chem._, 1897 (vol. iii: p. 129).
Polstorff, K. _Wallach-Festschrift_, 1909 (pp. 569-83).
[133] Private communication.
[134] U.S. Pat., 716,878, Dec. 30, 1902.
[135] _Tea & Coffee Trade Jour._, 1920 (vol. xxxviii: pp. 321-22).
[136] _Jour. Amer. Chem. Soc._, 1907 (vol. xxix: p. 1091).
[137] _Ber._, 1895 (vol. xxviii: p. 3137); 1899 (vol. xxxii: p. 435); 1900 (vol. xxxiii: p. 3035).
[138] Willcox & Rentschler. _Tea & Coffee Trade Jour._, 1910 (vol. xix: p. 440).
[139] Fricke, E. _Zeits. f. angew. Chemie._, 1889 (pp. 121-122).
[140] Willcox & Rentschler. _Tea & Coffee Trade Jour._, 1911 (vol. xx: p. 355).
[141] U.S. Pat., 897,840, Sept. 1, 1908.
[142] British Pat., 144,988, March 19, 1920.
[143] French Pat., 412,550, Feb. 12, 1910.
[144] U.S. Pat., 947,577, Jan. 25, 1910.
[145] _Jour. Chem. Soc._, 1857 (vol. ix: p. 34).
[146] _Wien. Akad. Ber._ (_2 Abth._) (vol. lxxxi: pp. 1032-1043).
_Monatsh, f. Chem._, 1880 (vol. i: p. 456).
[147] _Zeits. f. Untersuch. d. Nahr. u. Genussm._, 1898 (vol. vii: pp. 457-472)
[148] _Ber._, 1901 (vol. xxxv: pp. 1846-1854).
[149] _Compt. rend._ (vol. clvii: pp. 212-13).
[150] _Bull. Pharm._, 1916 (vol. xxx: pp. 276-78).
[151] _Dict. App. Chem._, 1913 (vol. ii: p. 99).
[152] _U.S. Dispensatory, 19th Ed._, 1907 (p. 145).
[153] _Monatsh. f. Chem._ (vol. xxxiii: pp. 1389-1406).
[154] _Bull. Pharm._, 1916 (vol. xxx: pp. 276-78).
[155] _Apoth. Ztg._ (vol. xxii: pp. 919-20).
_Pharm. Weekbl._, 1907 (vol. xxxvii).
[156] _Monatsh. f. Chem._ (vol. xxxi: p. 1227).
[157] _Jour. Landw._, 1904 (vol. lii: p. 93).
[158] _Amer. Chem. Jour._, 1892 (vol. xiv: p. 473).
[159] _Analyst_, 1902 (vol. xxvi: p. 116).
[160] 58 _Mon. Sci._ (vol. iii: no. 6: p. 779).
[161] _J.P.C._, 1867 (p. 307).
[162] _Trans. Kansas Acad. Sci._, 1918 (vol. xxviii: pp. 136-141).
[163] Feitler, S.: Eng. Pat., 19,845, Aug. 28, 1897.
[164] U.S. Pat., 33,453, Oct. 8, 1861.
U.S. Pat., 75,829, March 24, 1868.
U.S. Pat., 701,750, June 3, 1902.
[165] U.S. Pat., 943,238, Dec. 14, 1909.
[166] U.S. Pat., 703,508, July 1, 1902.
U.S. Pat., 865,203, Sept. 3, 1907.
[167] Winter, H.: U.S. Pat., 997,431, Aug. 28, 1897.
[168] Simon, M., Jr.: Ger. Pat., 253,419, Feb. 19, 1911.
[169] Von Niessen: British Pat., 7,427, Mar. 24, 1910.
[170] Eng. Pat., 5,776, Mar. 19, 1895.
[171] U.S. Pat., 832,322.
[172] Eng. Pat., 8,270, April 24, 1893.
[173] U.S. Pat., 994,785, June 13, 1911.
[174] _Am. J. Pharm._, 1915 (vol. lxxxvii: pp. 524-26).
[175] _Orig. Com. 8th Intern. Cong. Appl. Chem. (Appen.)_ (vol. xxvi: p. 389)
[176] _Tea & Coffee Trade Jour._, 1920 (vol. xxxix: pp. 318-19).
[177] King, J.E.: U.S. Pat. 1,263,434.
[178] _Tea & Coffee Trade Jour._, 1917 (vol. xxxiii: pp. 552-55).
[179] _Loc. cit._ (see 175).
[180] _Tea & Coffee Trade Jour._, 1911 (vol. xx: p. 34).
[181] _Pharm. Weekbl. voor Nederl._, 1899 (no. 13).
_Apoth. Ztg._, 1899 (p. 14).
[182] _Jour. Assoc. Off. Agri. Chem._, 1920 (vol. iii: p. 501).
[183] Blyth, Wynter. _Foods_, 1909 (p. 359).
[184] Petermann. _Bied. Zentr._, 1899 (vol. ii: p. 211).
[185] Association of Official Agricultural Chemists. Sept., 1920.
[186] Association of Official Agricultural Chemists, Sept., 1920.
[187] U.S. Dept. Agri., Div. of Chem. _Bull. 13_ (pt. 7: p. 908).
[188] Niles. G.M. _Tea & Coffee Trade Jour._, 1910 (vol. xix: no. 1: p. 27).
[189] Through _The Sun_, New York, July 17, 1910.
[190] _Annales Politiques et Litteraires_, through _Tea & Coffee Trade Jour._, 1906 (vol. x: p. 303).
[191] _Jour. Am. Med. Assoc._, 1891 (vol. xvi).
[192] _The Times_, London, Oct. 1, 1904; through _Tea & Coffee Trade Jour._, 1911 (vol. xxi: p. 36).
[193] _Good Housekeeping_, through _Tea & Coffee Trade Jour._, 1912 (vol. xxiii: p. 237).
[194] _Tea & Coffee Trade Jour._, 1913 (vol. xxiv: p. 455).
[195] _Tea & Coffee Trade Jour._, 1912 (vol. xxiii: p. 356).
[196] _Good Housekeeping_, through _Tea & Coffee Trade Jour._, 1915 (vol. xxviii: p. 533).
[197] _Good Housekeeping_, through _Tea & Coffee Trade Jour._, 1915 (vol. xxviii: p. 533).
[198] _Atti. accad. Lincei_, 1915 (vol. xxiv: no. 2: pp. 543-48).
[199] Nalpasse, Dr. Valentin, _loc. cit._ (see 190).
Flint, Dr. Austin B. _Text Book of Physiology_.
Wood, H.C., Jr. _Therapeutic Gazette_, 1912 (vol. xxxvi: p. 13).
[200] _Compt. rend._ (vol. cxlviii: p. 1541).
[201] _Tea & Coffee Trade Jour._, 1914 (vol. xxvi: p. 539).
[202] _Arch. exp. Path. Pharm._, 1907 (vol. lvii: p. 214).
[203] _Universal Dictionary_, 1897 (vol. i: p. 1097).
[204] _Handbuch der Physiologie_, 1881 (vol. vi: p. 435).
[205] _The Coffee Club_, 1921 (vol. i: p. 4).
[206] _Saturday Evening Post_, through _Tea & Coffee Trade Jour._, 1914 (vol. xxvii: p. 586).
[207] _Loc. cit._ (see 192).
[208] _Seven Truths to Teach the Young in Regard to Life and Sex_, No. 2.
[209] _Loc. cit._ (see 190).
[210] _Ladies' Home Journal_, Dec., 1916 (p. 37).
[211] _Loc. cit._ (see 194).
[212] _Psych. Clin._ (vol. vi: pp. 56-58).
[213] _Tea & Coffee Trade Jour._, June, 1905 (p. 274).
[214] _Ladies' Home Journal_, Dec., 1916 (p. 37).
[215] _The Prolongation of Life._
[216] Hekteon and LeConte.
[217] Through _Tea & Coffee Trade Jour._, 1914 (vol. xxvi: pp. 29-32).
[218] _Old Age Deferred_, 1910.
[219] _Loc. cit._ (see 190).
[220] _Practical Dietetics_, 1917 (p. 254).
[221] _Zentr. Biochem Biophys._, 1912 (vol. xiii: p. 504).
[222] _Jour. Anat. & Physi._, through _Tea & Coffee Trade Jour._, 1913 (vol. xxv: p. 345).
[223] _Lancet_, Dec. 2, 1911.
[224] _Pharmacology_, 1913 (p. 258).
[225] Butler, _Materia Medica, Therapeutics and Pharmacology_, 1906 (p. 256).
[226] Togami, K. _Biochem. Zeit._, 1908 (vol. ix: p. 453).
[227] _Muench. Med. Wochenschr._ (vol. lx: pp. 281-85, 357-61).
_Naturwiss. Umschau. d. Chem., Ztg._ 1913 (p. 4).
_Schweiz. Wochenschr._ (vol. li: pp. 490-92).
[228] _Loc. cit._ (see 197).
[229] Through _Tea & Coffee Trade Jour._, 1916 (vol. xxx: p. 443).
[230] _Tea & Coffee Trade Jour._, 1909 (vol. xvi: p. 271).
[231] Frankel, F.H. _Tea & Coffee Trade Jour._, 1910 (vol. xxxi: p. 446).
[232] _Food Values_, 1914 (p. 54).
[233] _Policlin._, 1920 (no. 27: p. 1011).
[234] Funk, C. _The Vitamines_, 1922 (p. 270).
[235] Potter. _Materia Medica, Pharmacy and Therapeutics_, 10th ed., 1906 (p. 187).
Culbreth. _Materia Medica and Pharmacology_, 2nd ed. (p. 520).
[236] Nineteenth ed. (p. 254).
[237] _Loc. cit._ (see 220).
[238] Keable, B.B. _Coffee_ (p. 97).
[239] Wallace, Mrs. C.L.H. "Cholera: Its Cause and Cure." _The Herald of Health_, through _Tea & Coffee Trade Jour._, 1908 (vol. xiv: p. 22).
[240] "S. Culapius", _Tea & Coffee Trade Jour._, 1913 (vol. xxv: p. 239).
[241] _Tea & Coffee Trade Jour._, 1913 (vol. xxv: p. 458).
[242] Thurber, F.B. _Coffee from Plantation to Cup_ (p. 182).
[243] _Health and Longevity Through Rational Diet._
[244] Keable, B.B. _Coffee_ (p. 98).
[245] Bulson, A.E.J. _Am. Jour. Opthal._, 1905 (vol. xxii: pp 55-64)
_Handbook of Medical Science_ (vol. iii: p. 190).
[246] Keable, B.B. _Coffee_ (p. 98).
[247] _A Manual of Pharmacology_ (pp. 137, 215).
[248] Hawk, Philip B. _Loc. cit._ (see 196).
[249] _Good Housekeeping_, Oct., 1917 (p. 144).
[250] _Med. News_, 1886 (p. 52).
[251] _Med. News_, 1890 (p. 56).
[252] _Centr. In. Med._, 1900 (p. 21).
[253] _Loc. cit._ (see 220).
[254] _Arch. Exper. Path. Pharm._, 1902 (bd. 48).
[255] _Bull. gen. therap._ (vol. clxvi: p. 379).
_Zentr. Biochem. Biophys._ (vol. xvi: p. 79).
[256] _Bull. Pharm._, 1916 (vol. xxx: pp. 276-78).
[257] 1907 (p. 176).
[258] _U.S. Dispensatory_, 19th ed. (p. 253).
[259] Hall. I.W. _The Purin Bodies of Food Stuffs_, 1904 (p. 98).
[260] _Terapia moderna_, Dec., 1891.
[261] _Arch. intern. physiol._ (vol. xiii: pp. 107-14).
[262] _J. Pharmachol._ (vol. iii: p. 609).
[263] _J. Pharmachol._ (vol. iii: p. 468).
[264] _J. Pharmachol._ (vol. iii: p. 455).
[265] _Wien. Deut. med. Wochenschr._ (vol. xxxviii: pp. 1774-76).
[266] _Comp. rend. soc. biol._ (vol. lxxiv: p. 32).
[267] _D.A. Apoth.-Ztg._, 1911-12 (vol. xxxii: p. 4).
[268] _Med. Record, N.Y._, 1916 (vol. xxx: p. 68).
[269] _Therap. Gazette._ 1912 (vol. xxxvi: pp. 6-13).
[270] _Deut. Arch. Klin. Med._, 1920 (vol. cxxxiv: pp. 174-84).
[271] _Z. physiol. Chem._ (vol. lxxvii: p. 259).
[272] _Bull. Bur. of Chem._ (no. 157).
[273] _Pharm. J._, Mar. 31, 1900, through _Brit. Med. J._, _Epit._, 1900 (vol. i: p. 35).
[274] _Arch. f. exper. Path. u. Pharmakol._, 1895 (vol. xxxv: p. 449).
[275] _Ibid._, 1895 (vol. xxxvi: p. 45). _Ibid._, 1896 (vol. xxxvii: p. 385).
[276] _Arch. de physiol. norm. et path._, 1868 (vol. i: p. 179).
[277] _Inaug. Diss._, Koenigsberg, 1882.
[278] _Arch. f. exper. Path. u. Pharmakol._, 1898 (vol. xli: p. 375).
[279] _Jour. Am. Med. Assoc._, 1917 (vol. lxviii: pp. 1805-07).
[280] _Berliner Klin. Wochenschrift_, 1889 (no. 40).
[281] _Encyc. der Therapie_, 1896 (vol. i).
[282] Pester, _Med.-Chir. Presse_, 1885 (no. 39). _Orvosi Hetilap_, 1885 (nos. 32-33).
[283] _Zeitschrift f. Klin. Med._, 1893 (vol. xxiii).
[284] _Mitt. aus der Wuerzburger Med. Klinik_, 1885 (vol. 1).
[285] _New York Herald_, Mar. 24. 1912.
[286] _Tea & Coffee Trade Jour._, 1914 (vol. xxvi: pp. 537-41).
[287] _The Influence of Alcohol and Other Drugs on Fatigue._
[288] "The Influence of Caffeine on Mental and Motor Efficiency." _Archives of Psychology_, 1912 (no. 22).
[289] _Revista sper. di. Freniatria_ (vol. xviii: p. 1).
[290] _Archiv. ital. de Biol._, 1893 (vol. xix: p. 241).
[291] _Inaug. Diss._, Marburg, 1894.
[292] _Revista sper. di Freniatria_, 1894 (vol. xx: p. 458).
[293] _Centralbl. f. Physiol._, 1896 (vol. x: p. 126).
[294] _Psychol. Arbeit._, 1896 (vol. i: p. 378).
[295] _Jour. Med. de Bruxelles_, 1897.
[296] _Molcschott's Untersuchungen_, 1899 (vol. xvi: p. 170).
[297] _Archiv. f. Anat. u. Physiol. (Physiol. Abth.), Suppl. Bd._, 1899 (p. 289).
[298] _Skand. Arch. f. Physiol._, 1904 (vol. xvi: p. 197).
[299] _Travaux du Lab. de Physiol. Inst. Solray_, 1904 (vol. vi: p. 361).
[300] _Psychol. Arbeit._, 1901 (vol. iii: p. 617).
[301] _C.R. de la Soc. de Biol. Paris_, 1901 (pp. 593-627).
[302] _Op. Cit._ (p. 38). (See 285.)
[303] _Pfluegers Archiv._, 1877 (vol. xvi: p. 316).
[304] _Diss._, Dorpat., 1887.
[305] _Psychol. Arbeit._, 1896 (vol. i: p. 431).
[306] _Psychol. Arbeit._, 1901 (pp. 203-289).
[307] _Psychol. Rev._, 1911 (vol. xviii: p. 424).
[308] _Op. Cit._ (see 285).
[309] _Ueber die Beeinfluessung einfacher psychischer Vorguenge durch einige Arzeneimittel_ (p. 224).
[310] _Arch, exp. Path. Pharm._, 1920 (vol. lxxxv: pp. 339-58).
[311] _Op. cit._ (p. 50). (See 287.)
[312] _Loc. cit._ (see 285).
[313] See chapter XXX.
[314] La Roque, Jean, _Voyage de l'Arabic Heureuse_, Paris, 1715. (p. 280.)
[315] _Encyclopedia Britannica_, 11 ed., Cambridge, 1910. (vol. i: p. 118.)
[316] La Roque, Jean. _Voyage de l'Arabie Heureuse_, Paris, 1715 (p. 285).
[317] The 1921 figures for all countries given are preliminary.
[318] Broadbent, Humphrey. _The Domestick Coffee Man._ London, 1720.
Bradley, Richard. _The vertu and use of coffee with regard to the plague and other infectious distempers._ London, 1721.
[319] Since changed. There is now a Clearing Association.
[320] _Tea and Coffee Trade Jour._, 1911 (vol. xx: no. 4: p. 284).
[321] _Tea and Coffee Trade Jour._, July, 1911 (vol. xxiii: no. 1; p. 28).
[322] _Tea and Coffee Trade Jour._, Nov., 1910 (vol. xix: no. 5: p. 380).
[323] _Tea and Coffee Trade Jour._, Nov., 1914 (vol. xxv; no. 5: p. 397).
[324] Stewart, C.H. "The Coffee Status of Venezuela." _Tea and Coffee Trade Jour._ Jan. 1922 (vol. xlii: no. 1: pp. 29-35.)
[325] Wilhelm, R.C. _Tea and Coffee Trade Jour._, 1916 (vol. xxxi: no. 5: p. 429).
[326] Willcox. O.W. _Tea and Coffee Trade Jour._, 1914 (vol. xxvi: no. 2: p. 38).
[327] Zinsmeister, L.G. _Tea and Coffee Trade Jour._, 1914 (vol. xxvii: no. 6: pp. 558-562).
[328] _Tea and Coffee Trade Jour._, 1910 (vol. xviii: no. 2: p. 161; and no. 4: p. 319).
[329] _Tea and Coffee Trade Jour._, 1910 (vol. xvii: no. 8: p. 242).
[330] _Tea and Coffee Trade Jour._, 1915 (vol. xxviii: pp. 415-416).
[331] "Making Coffee for the Consumer", _Tea and Coffee Trade Jour._, 1914 (vol. xxvi: pp. 335-338).
[332] "Coffee-Making Questionnaire", _Tea and Coffee Trade Jour._, 1917 (vol. xxx: no. 1: pp. 31-34).
[333] King, John E., _Tea and Coffee Trade Jour._, 1917 (vol. xxxiii: no. 6: pp. 552-555).
[334] Ach, F.J., _Tea and Coffee Trade Jour._, 1912, 1919 (vol. xxiii: no. 4: pp. 133-135; vol. xxxvi: no. 4: pp. 344-345).
[335] Gillies, E.J., _Tea and Coffee Trade Jour._, 1913 (vol. xxv: pp. 574-576).
[336] Wellman, C.P., _Tea and Coffee Trade Jour._, 1918 (vol. xxxiv: no. 6: p. 560).
[337] _Tea and Coffee Trade Jour._, 1922 (vol. xlii: no. 1: pp. 75, 76).
[338] Bureau of Business Research, Harvard University.
[339] Duryee, P.S. _Tea and Coffee Trade Jour._, 1911 (Vol. xxi: no. 2: pp. 106-110).
[340] Findlay, Paul. _Tea and Coffee Trade Jour._, 1916 (vol. xxx: no. 1: pp. 72-74).
[341] Atha, F.P. _Tea and Coffee Trade Jour._, 1919 (vol. xxxvii: no. 1: p. 50).
[342] Weir, Ross W. _Tea and Coffee Trade Jour._, 1913 (vol. xxv: pp. 566-568).
[343] McCreery, R.W. _Tea and Coffee Trade Jour._, 1913 (vol. xxv: no. 6: pp. 603-604).
[344] Schaefer, J.H. _Tea and Coffee Trade Jour._,1917 (vol. xxxiii: no. 1: p. 72).
[345] Chamberliane, John, translation, London, 1685, from Dufour's _Traitez Nouveaux et Curieux du Cafe, du The, et du Chocolat_.
[346] The agreement with the Sao Paulo planters comprehended their furnishing yearly the proceeds of a tax of 100 reis per bag. This actually amounted to $20,000 per month up to January, 1921. During 1921, by reason of a short crop and the advance rate of exchange, the remittances were reduced almost half. In January, 1922, the Sao Paulo legislature on petition of the _Sociedade_ increased the tax to 200 reis per bag to run for 3 years. In spite of this, the probability is that another short crop and a continued low rate of exchange will keep the Brazil contribution in 1922 down to about $180,000 net. By November, 1921, a total of $671,000 was expended on advertising. Of this, $551,000 was contributed by the planters of Sao Paulo, and $120,000 by the coffee trade of the United States.
[347] About this time, the country was flooded with paper money, worth about 1 to 75, forcing the price of commodities to unheard-of heights, shoes for instance, being sold at L20 per pair.
[348] Much of the information that follows is from an article by M.E. Goetzinger in the _Percolator_, February, 1921.
[349] What follows on "Trade Brooms and Panics" is from an article prepared, under the author's direction, by C.K. Trafton, and published in _The Tea and Coffee Trade Journal_, Nov., 1920 (vol. xxxix: no. 5: p. 563).
[350] Kauhee (or _kahve_) is the Turkish for coffee.
[351] Copyright, 1913. Used by special permission of the publishers, the Bobbs-Merrill Co., Indianapolis, Ind.
[352] Copyright, 1916, by Henry Holt & Co., New York. Reprinted by permission.
[353] Chatfield-Taylor, II. C. _Goldoni._ New York, 1916 (p. 607).
[354] Copyright, 1903, by G.P. Putnam's Sons, New York. Used by courtesy of the author and the publisher.
[355] Copyright, 1893, by Harper Bros., and 1921, by John Kendrick Bangs. Reprinted by permission.
[356] _Beverages Past and Present_, New York, copyright 1908. By courtesy of G.P. Putnam's, Sons, Publishers.
[357] _The Pot and Kettle_, Boston, 1920 (vol. iii: no. 2).
[358] See Chapter XXXIII.
[359] See chapter X.
[360] See chapter X.
[361] _Proceedings: Second Series_, 1899 (vol. xvii: no. 2; p. 390).
[362] A mechanical contrivance that took the place of a boy.
[363] Jardin, Edelestan. _Le Cafeier et Le Cafe_, Paris, 1895 (p. 290).
[364] In his patent specification, Mr. Carter said on this point: "Small holes should be made through the roaster in sufficient number to allow of the escape of the vapors and volatile matters which escape from the coffee while undergoing the process of being roasted."
[365] _Tea and Coffee Trade Jour._, 1912 (vol. xxiii: no. 6: p. 592).
[366] _Encyclopedia Britannica_, 11th Ed. (vol. 11: p. 285).
[367] London; 1888 (vol. 1: pp. 222, 224).
[368] de Sacy. Baron Antoine Isaac Silvestre. _Chrestomathie Arabe._ Paris, 1806, (vol. 2).
[369] _Scribner's Magazine_, 1918 (vol. liii: no. 5: p. 620); and Dwight, H.G., _Constantinople, Old and New_, New York, 1915. Copyright by Charles Scribner's Sons.
[370] Carne, John. _Syria, the Holy Land._ London, 1836 (p. 69).
[371] New York, 1857 (p. 276).
[372] "The Coffee Cup and the Sugar Bowl." _Tea and Coffee Trade Jour._, 1921 (vol. xli: no. 6: p. 809).
[373] Frankel, F. Hulton, Ph.D. _Tea and Coffee Trade Jour._, 1917 (vol. xxxii: p. 142).
[374] See chapter III.
[375] Broadbent, Humphrey. _The Domestick Coffee Man_, London, 1722.
[376] _Dutch New York_, 1909 (p. 132).
[377] Earle. Alice Morse. _Customs and Fashions in Old New England_, 1909.
[378] In 1921, Professor S.C. Prescott, in charge of the research work for the Joint Coffee Trade Publicity Committee at the Massachusetts Institute of Technology, said that a brew made with the water considerably below the boiling point, was preferable.
[379] Meaning the pumping percolator.
[380] _Tea and Coffee Trade Jour._, 1917 (vol. xxxiii: no. 5: pp. 339-40).
[381] _Tea and Coffee Trade Jour._, 1921 (vol. xli: no. 5: p. 688).
[382] See chapter XVII.
[383] _Pharm. Weekbl. voor Nederl._, No. 13, 1899. _Apoth. Ztg._, 1899 (p. 14).
[384] _Tea and Coffee Trade Jour._, 1917 (vol. xxxiii: pp. 552-55).
[385] Hollingworth, H.L. and Poffenberger, A.T., Jr. _The Sense of Taste_, 1917 (p. 13).
[386] _Not Edelestan as elsewhere in the volume_.