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 Cafetiére 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 _café 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-café_, 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°, 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° to 200° 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° and 200° was to be preferred to coffee made with the water at actual boiling temperature (212°), 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 rôle 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.

[Illustration: SECTION OF ROASTED BEAN MAGNIFIED 1,000 TIMES]

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.

[Illustration: CROSS-SECTION OF ROASTED COFFEE BEAN MAGNIFIED 600 TIMES]

[Illustration: COARSE GRIND UNDER THE MICROSCOPE]

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.

[Illustration: MEDIUM GRIND UNDER THE MICROSCOPE]

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.

[Illustration: FINE-MEAL GRIND UNDER THE MICROSCOPE]

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, Cobáns, 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 rôles. 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.

[Illustration]

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-Kâdir, in an Arabian manuscript preserved in the Bibliothéque 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'Écluse "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 Rosée 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 Rosée, 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 Thévenot.

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--_Café 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--Café de Procope, the first real French café, is opened in Paris by François 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 Réunion) 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--Abbé 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--Caffè 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 Pará, 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 José 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 Pará 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--João 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 Caffè_ (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, Minãs, and São 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--Établissements 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 François Réné Lacoux, Paris, on a combination coffee roaster and grinder made of porcelain.

1837--The first French coffee substitute is patented by François 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 José, 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 chargé 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--Élie 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, São 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--Édelestan Jardin publishes in Paris a work on coffee, entitled _Le Caféier et le Café_.

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 Réunion 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 São 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 Caffè_.

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 "Société du Café 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 Cafés 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 Comité Français du Café is founded in France to increase the consumption of coffee.

1922--The São Paulo legislature at the solicitation of the Sociedade Promotora da Defeza do Café 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.

[Illustration]

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 José_, 1896. 33 pp. _Also_, Anales del Instituto médico 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 café dévoilées 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 caffè torrefatto mediante aggiunta di acqua e borace. Giornale di Farmacia, 1900, 338-343. _Also_, Rivista d'Igiene e Sanità pubblica, 1900, XI: 467-472.

CABALLERO, F.G. Inconvenientes del uso del café puro y del que se toma con léche; sofisticacion de los componentes de esta bebida, etc. Boletin de Medicina y Cirugia, 1851, 2 ser. I: 177-185.

CASAÑA, J. Acerca del producto llamado legumina y sofisticaciones del café. Anales de la real Academia de Medicina, 1905, XXX: 359-364.

CHIAPPELLA, A.R. Il caffè macinato che si consuma in Firenze--Alcune sofisticazioni non ancora descritte. Annali d'Igiene sperimentale, 1904, n. s. XIV: 427-448.

---- Le sofisticazioni del caffè che si consuma in Firenze. Società toscana d'Igiene, 1905, n. s. V: 110-116.

CHEVALLIER, J.B. Café indigène. Annales d'Hygiène, 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 caffè 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 café artificiel torréfié. 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 cafés, procédés employés à cet effet; moyens de reconnaître et de reprimer la fraude. Recueil des travaux du Comité consultatif d'Hygiène publique de France, 1888, XVIII: 19-33.

DUCROS, H.A. De quelques falsifications du café Moka. Institute égypt. 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 médico nacional, 1897, III: 139-144.

FALSIFICATION du café. Annales d'Hygiène, 1864, 2. ser. XXII: 437-443.

FRICKE, E. Neuere Kaffeeverfälschung. Zeitschrift für Medizinalbeamte, 1889, II: 178.

GIRARDIN, J. Rapports sur un café avarié par l'eau de mer et sur poudre destinée à remplacer le café. Annales d'Hygiène, 1834, XI: 87-103.

GRIEBEL, C. and BERGMANN, E. Ueber eine neue Kaffeeverfälschung. Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, 1911, XXI: 481-484.

HARNACK, E. Ueber die besonderen Eigenarten des Kaffeegetränkes und das Thurmsche Verfahren zur Kaffeereinigung und verbesserung. Münchener 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 für Untersuchung der Nahrungs- und Genussmittel, 1911 XXI: 220.

JAMMES, L. Le café torréfié, en grains, factice. Revue d'Hygiène, 1890, XII: 1044-1050.

MOCHA coffee. Scientific American, 1903, LXXXIX: 81.

MUNITA, V. Apuntes acerca de las adulteraciones del café y medios para reconocerlas. La Gaceta de Sanidad militar, 1883, IX: 286, 394.

NOTTBOHM, F.E. and KOCH, E. Arsenhaltige Kaffeeglasierungsmittel. Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, 1911, XXI: 288-290.

OTTOLENGHI, D. Sopra una frequente sofistcazione del caffé in polyere. Atti della reale Accademia dei Fisiocritici di Siena, 1903, 4. ser. XV: 381-389.

PARECER do commissão encarregada pela Sociedade pharmaceutica lusitana de investigar se uma determinada èspecie de café é prejudicial á saude 185. _Also_, Correio medica de Lisboa, 1874, III: 136, 147.

RAUMER, E. VON. Beobachtungen über Kaffeeglasuren seit dem Inkrafttreten der Kaffeesteuer. Zeitschrift für Untersuchung der Nahrungs-und Genussmittel, 1911, XXI: 102-109.

REISS, F. Ueber eine mechanische Verfälschung der Kaffeesahne. Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, 1906, XI: 391-393.

SOCCIANTI, L. Caffè adulteraro con sostanze nocive. Rivista d'Igiene e Sanità pubblica, 1895, VI: 497-499.

SORMANI. Di un nuova falsificazione del caffè. Giornale della reale Società 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 Zulässigkeit der Verwendung der sagenannten tauben oder Strohfeigen bei der Feigen Kaffeefabrikation. Oesterreichische Sanitätswesen, 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 für die Staatsarzneikunde, 1829, IV: 303-327.

SCHÜTZE. Kaffee, Thee und Chocolade, als Nahrungsmittel und in sanitäts-polizeilicher Hinsicht. Viertel jahrsschrift für gerichtliche Medizin und öffentliches Sanitätswesen, 1860, XVII: 168-228.

WEITENWEBER, W.R. Medicinisch-poliseiliche Bemerkungen über den Caffee. Medicinische Jahrbücher des kaiserl. königl. österreichischen 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 São 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 détroit de la Mer Rouge. Fait par les François dans les années 1708, 1709 and 1710. Avec la relation d'un voyage fait du port de Moka à la cour du roy d'Yemen dans la 2. Expedition des années 1711, 1712 and 1713. Un mémoire concernant l'arbre et le fruit du café. _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 caféiers; 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, É. DE. Notes sur quelques espèces 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, ANDRÉ. Il café descritto ed esaminato. _Messine_, 1702.

BOUSSINGAULT, J.B.J.D. Sur les matières sucrées contenues dans le fruit du caféier. Ann. Inst. Nat. Agron., 1878-79, IV: 1-4.

CAFFÈ DI GIRASOLE: analisi chemiche, consigli agronomici, etc. _Padova_, 1881.

COFFEE and chicory. Science readers and diagrams. Ser. 6, no. 3.

GALEANO, JOSEPH. Il caffè, con piu diligenza esaminato. _Palerme_, 1674.

GRIEBEL, C. Ueber den Kaffeegerbstoff. _München_, 1903.

KÖNIG, J. Chemie der menschlichen Nahrungs- und Genussmittel. 4th ed. _Berlin_, 1904. See v. 2, index for Kaffee, Koffeïn.

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 organogéniques sur le Coffea arabica L. _Paris_, 1864.

SESTINI, J. Il caffé; 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, maté (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 café de la Grande Comore. Comptes rendus de l'Académie des Sciences, 1901, CXXXII: 162-164.

BINZ, C. Beiträge zur Kenntniss der Kaffeebestandtheile. Archiv für experimentelle Pathologie und Pharmakologie, 1878, IX: 31-51.

BÖTSCH, K. Zur Kenntniss der Saligeninderivate. Monatshefte für 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 cafétannique. Comptes rendus de l'Académie des Sciences, 1897, CXXIV: 1458-1460.

CHARAUX, CHARLES. Sur l'acide chlorogénique. Fréquence et recherché de cet acide dans les végétaux. Extraction de l'acide caféique et rendement en l'acide caféique 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 Träger der erregenden Wirkung? Archiv für experimentelle Pathologie und Pharmakologie, 1905, LIII: 112-136.

GORTER, K. Beiträge 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 für angewandte Chemie, 1901, pp. 1077-1082.

---- Ueber den Zusammenhang von Coffeïngehalt und Qualität bei chinesischem Thee. Forschungs-Berichte über Lebensmittel, 1897, IV: 88.

GUIGUES, P. Note sur l'origine du café. 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 für Untersuchung der Nahrungs- und Genussmittel, 1911, XXI: 295.

---- Die Entwickelungsgeschichte der Frucht und des Samens von Coffea arabica L. Zietschrift für 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. Étude sur le café, le thé, et les chicorées. 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. Beiträge 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 caffè, con spéciale riguardo al bacillo della tubercolosi. Rivista d'Igiene e Sanità pubblica, 1897, VIII: 8-20.

PALADINO, PIETRO. Sopra un nuovo alcaloide contenuto nel caffè. Gazette Chimica Italiana, XXV: 104-110. Summarized in, Beilstein's Organische Chemie, 1897, III: 888.

PARET, S.A. Quelques résultats obtenus par l'emploi du valerianate de caféine (thèse). _Paris_, 1874.

PAYEN, ÉDOUARD. Mémoire sur le café. Comptes vendus de l'Académie 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 caffè, 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 für induktive Abstammungs- und Vererbungslehre, 1914, XI: 355-359.

VLAANDEREN, C.L. and MULDER, G.J. Säuren des Kaffee's. Jahresbericht der Chemie, 1858: 261-264.

WARNIER, W.L.A. Contributions à la connaissance du café. 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 significatíon des alcaloides végétaux. _Paris_, 190?: 113.

DRAGENDORFF, GEORG. Caffein und Theobromin. In his, Die gerichtlich-chemische Ermittelung von Giften, pp. 202-206.

FENDLER, G. and STÜBER, W. Coffeïnbestimmungen im Kaffee. Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, 1914, XXVIII: 9-20.

FISCHER, EMIL. Ueber das Caffeïn. 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 caféine. La Science Illustrée, July, 1890.

LENDRICH, K. and NOTTBOHM, E. Verfahren zur Bestimmung des Coffeïns im Kaffee. Zeitschrift für 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 Coffeïns, über dessen charakteristische Eigenschaften und dessen Mischung, über zwei Säuren im Kaffee, so wie über das sogenannte Kaffee-Grün. Neues Jahrbüch 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. Koffeïnfreier Kaffee; enthalt der kaffeinfreie Kaffee fremde chemische Bestandteile, insbesondere Ammoniak, Benzol, Salzsäure, Schwefelsäure? 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 Röstproducte des Caffees. Monatshefte für Chemie (Sitzungs-berichte der Kaiserlichen Akademie der Wissenschaften) 1880, I: 456-457.

BERTRAND, G. and WEISWEILLER, G. Sur la composition de l'essence de café; présence de la pyridine. Comptes rendus de l'Académie des Sciences, 1913, CLVII: 212-213. _Also_, Bulletin des Sciences pharmacologiques, 1905, XII: 152.

ERDMANN, ERNST. Ueber das Kaffeöl und die Physiologische Wirkung des darin enthaltenen Furfuralkohols. Archiv für experimentelle Pathologie und Pharmakologie, 1902, XLVIII: 233-261. _Also_, Berichte der deutschen chemischen Gesellschaft, 1902, XXXV: 1846.

---- Beitrag zur kenntniss der kaffeeöles und des darin enthaltenen furfuralkohols. _Halle_, 1902: 46.

GRAFE, V. Untersuchung über die Herkunft des Kaffeöls. Anzeiger der Kaiserlichen Akademie der Wissenschaften, 1912, XLIX: 267-268.

JAEKLE, H. Studien über die Produkte der Kaffeeröstung ein Beiträge zur Kenntniss des sogenannte Kaffeearomas (Caffeol.) Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, 1898, 457-472.

ORLOWSKI, A. Kilka slor o kawie palonéj. (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

BITTÓ, BELA VON. Ueber die chemische Zusammensetzung der inneren Fruchtschale der Kaffeefrucht. Jour. Landw. III: 93-95.

HERFELDT, E. and STUTZER, A. Untersuchungen über den Gehalt der Kaffeebohnen an Fett, Zucker und Kaffeegerbsäure. Zeitschrift für 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 über 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 Chinasäure 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 café torréfié. Bulletin général de Thérapeutique, 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 comparées d'un café torréfié par des procédés différents. 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 Coffeïngehalt des Kaffees und den Coffeïnverlust beim Rösten des Kaffees. Zeitschrift für 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 torréfaction du café. Congrès international d'Hygiène et de Démographie. 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 über die Zichorie und den Zichorienkaffee in diätetischer und gesundheitlicher Beziehung. Archiv für Hygiene, 1912, LXXVI: 210-244.

WEISMANN, R. Ueber den schädlichen Einfluss von Zichorienaufguss. Aerztliche Rundschau, 1908, XVIII: 183.

ZELLNER, H. Zichorie. Centralblatt für allgemeine Gesundheitspflege, 1908, XXVII: 32-39.

CHICORY IN COFFEE

CAUVET. Sur l'examen et l'analyse des échantillons de café-chicorée et de café moulu saisis chez divers marchands de Constantine. Annales d'Hygiène, 1873, XI: 302-317.

CHEVALLIER, A. Notice historique et chronologique sur les substances qui ont été proposées comme succédanées du café et sur le café-chicorée en particulier. Moniteur d'Hôpitaux, 1853, I: 1129, 1161, 1171, 1185, 1193, 1217.

CLOÜET, J. Du café-chicorée; empoisonnement de quatre personnes par l'usage de cette denrée. Mouvement médicale, 1875, XIII: 505.

FORSEY, C.B. The new coffee and chicory regulations. Analyst, 1882, VII: 159.

GUILLOT, CAMILLE. La chicorée et divers produits de substitution du café. _Lons-le-Saunier_, 1911. 352 pp.

Lawall, C.H.</sc> 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 réflexions sur un des moyens employés pour déterminer la présence du café chicorée dans le café normal. _Rouen_, 1863. 5 pp. (Extrait des Mémoires de l'Académie 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.

CAFÉS de Paris par un flaneur patenté. 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 über rationellen Kaffeebau. _Berlin_, 1896. 36 pp. 2nd ed., 1899. 60 pp.

DELVAU. Histoire anecdotique des cafés et cabaréts 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, ÉDOUARD. Histoire des hôtelleries, cabaréts et cafés. 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 Kaffeehäuser. 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 café 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 kaffeehæuser und clubs von London. Unsere Zeitung, 1866, II: 177-265.

SCHMITT, E. Volkskuechen und speiseanstalten fuer arbeiter; Volkskaffeehæuser. 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. Shankstætten und speisewirtschaften; Kaffeehæuser 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.

BOËRY, PASCAL. Les plantes oléagineuses et leurs produits; cacao, café.... _Paris_, 1888.

BOURGOIN D'ORLI, P.H.F. Guide pratique de la culture du caféier 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 CÉSAR. Monographia do caféeiro e do café. _Rio de Janeiro_, 1860. 62 pp.

CAMOUILLY. La plantation du café, en Nouvelle Calédonia. _Paris_, 1899.

CIVINNI, G.D. Delle storiæ naturae del caffè. _Firenze_, 1731.

COOK, ORATOR FULLER. Shade in coffee culture. _Washington_, 1901. 79 pp.

CUEVAS, HILARIO. Estudio práctico sobre el cultivo del café. _México_, 1895. 50 pp.

CUNHO, AGOSTINO RODRIGUEZ. De l'art de la culture du café et de sa propagation. _Rio de Janeiro_, 1844.

D'ORLI, P.H.F. BOURGOIN. Culture du café, etc. _Paris_, 1874.

FAUCHÈRE, A. Culture pratique du caféier et preparation du café. _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 Kaffeebäume. _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 producción del café. _México_, 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 café, son avenir dans les colonies françaises. _Paris_, 1910. 191 pp.

JIMÉNEZ NUNEZ, ENRIQUE. Medios práctios para evitar que las mieles de café infecten las aguas de los rios. _Guadalupe_, 1902.

JOTAPEN, JOSÉ. Cultivation and preparation of coffee for the market. _Aberdeen_, 1915. 102 pp.

JUMELLE, HENRI. Plantes à sucre, café, cacao, thé, maté. 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 café dans les colonies. _Paris_, 1865.

LECOMTE, HENRI. Le café: culture, manipulation, production. _Paris_, 1899. 342 pp.

LIEVANO, INDALECIO. Instruccion popular sobre meteorolojia agricola, i especialmente sobre el añil i el café. _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 café seu manual theoricopratico sobre beneficio de este frute con mayores ventajas para al agricultor. _Paris_, 1869.

MEITZKY, JO.-HENRY. De vario coffeæ potum parandi modo. _Wittebergiæ_, 1788.

MIDDLETON, W.H. Manual of coffee planting. _Durban_, 1866.

MILHON. Dissertation sur le caffeyer. _Montpellier_, 1746.

MONNEREAU, ÉLIE. Le parfait indigotier; ou Description de l'indigo ... ensemble un traité sur la culture de café. _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, ÉDOUARD. Culture pratique et rationelle du caféier et préparation du grain pour la vente. _Paris_, 1906. 95 pp.

ROSSIGNEN, JULIO. Manual del cultivo del café, etc., in la America Española. _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, JOSÉ P. The cultivation and preparation of coffee for the market. _London_, 1916. 124 pp.

WILDEMAN, EM. DE. Les caféiers. _Bruxelles_, 1901.

---- Les plantes tropicales de grande culture--café, 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 café 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. Über 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

RIVIÈRE, CHARLES. Le caféier 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 café. (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 caféier au Brésil, communication faite a la Société nationale d'acclimation de France. March 28, 1890.

BRAZIL and coffee. Souvenir of the Louisiana purchase exposition. 1904. 28 pp.

CAFFÈ, 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 café. _Rio Janeiro_, 1881. 19 pp.

DAFERT, F.W. De bemesting en het drogen van kaffie in Brazilia. _Amsterdam_, 1898. 250 pp.

---- Über die gegenwärtige Lage des Kaffeebaus in Brazilien. _Amsterdam_, 1898. Also in English, 1900; French, Paris, 1900.

DAHNE, EUGENIO. The story of São Paulo coffee from plantation to cup. The Tea and Coffee Trade Journal, 1915, XXVIII: 127.

DE OLTVEIRA, LUIZ TORQUATO, Marques. Novo methodo da plantação fecundidade, durabilidade estrumação e conservação do café e extincção 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; São Paulo, v. IV. _London_ and _Buenos Aires_, 1913.

LALIÈRE, AMOUR. Le café dans l'état de Saint Paul (Brésil). _Paris_, 1909. 417 pp.

MISSON, LUIS, and TÉLLEZ O. Cultivo y beneficio del café en el Brazil: cómo se hacen en el estado de São Paulo. _México_, 1907. 30 pp.

O FAZENDEIRO; revista mensal de agricultura, industria e commercio, dedicada, especialmente, aos interesses da lavoura caféeiro. Anno 1, _São Paulo_, 1908.

PACHECO E SILVA, PERSIO. Do café no o éste de S. Paulo. _São Paulo_, 1910. 64 pp.

PECKHOLT, THEODORO. Monographia do café. In his, Historia das plantas alimentares e de gozo do Brazil, v. 5. 1871-84.

SÃO PAULO, _Brazil_. Secretaria da agricultura, commercio e obras publicas. Il caffè. Brevi notizie per Eugenio Lefévre. 1904. 68 pp.

SCHUURMAN, G.A.E. De koffie-cultuur in Brazilië. _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 São Paulo coffee from plantation to cup. Pan American Union. Bulletin, 1915, XLI: 370-378.

TEIXEIRA, C. O café 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 café en centro América. _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.

SABONADIÈRE, WILLIAM. The coffee-planter of Ceylon. _London_, 1870. 216 pp.

---- O fazendeiro de café em Ceylão. _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 é informe sobre el café de Costa Rica. _San José_, 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 José_, 1890. 4 pp.

CUBA

BORRERO Y ECHEVEBRÍA, ESTÉBAN. El Café. Apuntes para una monografia. _Habana_, 1890. 46 pp.

COFFEE grounds of Cuba. All-the-Year, XXIV: 61.

FERNÁNDEZ Y JIMÉNEZ, JOSÉ MARÍA. 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 café à 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-Indië verbouwde koffie-soorten. _Batavia_, 1913. 696 pp.

DUMONT, A. Consideraciones sobre el cultivo del café en esta isla. _Havana_, 1823.

KOFFIECULTUUR. Tijdsch. voor Nederlandsch-Indië, 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 Indië. _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. Président du syndicat des productions et explorateurs de Tourane. Le café d'Annam; étude 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 über seine Behandlung im nördlichen 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, FUSÉE. Histoire des plantes de la Guyane française. Observations sur la culture du café. _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 caféier et préparation de la fève pour être livrée 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 für Kolonialpolitik, Kolonialrecht und Kolonial-wirtschaft, 1908, X: 774-781.

KONGO FREE STATE

MANUEL pratique de la culture du caféier et du cacaoyer au Congo Belge. Ministère 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 caféier de Libéria, 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'Hémileia et L'avenir du caféier à Madagascar, et à la Réunion. 1907.

RIGAUD, A. Traité pratique de la culture du café dans la région 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.

GÓMEZ, GABRIEL. Cultivo y beneficio del café. _México_, 1894. 136 pp. Also in English.

LUDEWIG, H. JAUN. Veinte años trabajos de colonización y el cultivo del cafeto en Soconusco. _México_, 1909. 53 pp.

MONCÀDA, M. Notas sobre el cultivo y beneficio del café. Memorias y revista de la Sociedad científica "Antonio Alzate," 1905-6, XXIII: 281-287.

ROMERO, MATÍAS. Cultivo del café en la costa meridional de Chiapas. 3 ed. _México_, 1875. 240 pp.

---- El cultivo del café en la república mexicana. 2 ed. _México_, 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 café _México_, 1876.

YORBA, J. Mexican coffee culture. 2 ed. _México_, 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 caffé 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. Exposição colonial de algodão, borracha, cacau e café. 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, Pará 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 café de Liberia én Vénézuela. _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 café. _Caracas_, 1895. 42 pp.

PELACIOS, G. DELGADO. Contribución al estudio del café 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.

FAUCHÈRE, A. Du choix du terrain dans la culture du caféier. Colonie de Madagascar and Dependances. Bulletin économique, 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 BAUMÉ, M. Die Faune der deutcher Kolonien. Pt. 2. Die Schädlinge 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 caféiers. _Paris_, 1900. 212 pp.

ERNST, ADOLF. Estudios sobre las deformaciones, enfermedades y enemigos del arbol de café en Venezuela. _Caracas_, 1878. 21 pp.

GOELDI, EMIL AUGUST. Memoria sobre una enfermedad del cafeto en la provincia Rio de Janeiro, Brasil. _México_, 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.

LEMARIÉ, CHARLES. Une maladie du caféier. _Hanoi_, 1899. 6 pp.

MASSEE, G.E. Coffee diseases of the New World, Royal Botanic Gardens, _Kew_, Bull. of Misc. Information, 1909: 337-341.

MÉXICO. MINISTERIO DE FOMENTO, COLONIZACIÓN É INDUSTRIA. La fumagina y el pulgón de los cafetos en la República Mexicana. 1897. 11 pp.

MISSON, LUIS, and TÉLLEZ, O. Cultivo y beneficio del café en el Brasil: cómo se hacen en el estado de São Paulo, por Luis Misson; y Plagas del cafeto en México, por O. Téllez. _México_, 1907. 30 pp. (Mexico, 1867-republic. Comisión 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 über die durch Hemileia vastatrix verursachte Blattfleckenkrankheiten der Kaffeebäume. _München_, 1895. 9 pp.

SMITH, JARED G. Two plant diseases in Hawaii. _Honolulu_, 1904. 6 pp.

THIERRY, A.J. Notes sur le greffage du caféier, du cacaoyer et du muscadier et la maladie vermiculaire du caféier. 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 José_ (Costa Rica), 1893. 28 pp.

VAN ROMUNDE, R. Koffiebladziekte en koffie kultuur. _'s Gravenhage_, 1892. 92 pp.

ZACHER, FRIEDRICH. Die wichtigsten Krankheiten und Schädlinge der tropischen Kulturpflanzen und ihre Bekämpfung. _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. Estación central agronómica. Boletin 3. English and Spanish ed.)

FABER, F.C. VON. Die Krankheiten und Schädlinge des Kaffees. Centralblatt für 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 caféier a la Guadeloupe. Comptes rendus de la Société de Biologie, 1897.

GÖLDI, E.A. Relatorio sobre a molestia do caféeiro 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 caféier; le "Xyleborus coffeæ." Journal d'Agriculture tropicale, 1909, IX:227-228.

MORRIS, D. Coffee-leaf disease of Ceylon. Nature, XX: 557.

MORSTATT, HERMANN ALBERT. Die Schädlinge und Krankheiten des Kaffeebaumes in Ostafrika. Zeitschrift für 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 kaffeeschälding. 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. Étude sur le café. _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 café. 1862.

BUC'HOZ, P.J. Dissertation sur le café _Paris_, 1787.

CHEVALLIER, ALPHONSE. Du café, son historique, son usage, son utilité, ses altérations, ses succédanés et ses falsifications, etc. _Paris_, 1862. 68 pp.

CORNAILLAC, G. El café, la vainilla, el cacao y el té, cultivo, preparación, exportación, clasificación comercial, gastos, rendimiento. _Barcelona_, 1903. 480 pp.

COUBARD D'AULNAY, G.E. Monographie du café, ou manuel de l'amateur du café, ouvrage contenant la description et la culture du caféier, l'histoire du café, ses caractères commierciaux, sa préparation et ses propriétés. _Paris_, 1832.

CRIPET, DR. Histoire et physiologie du café. _Paris_, 1846.

DELRUE-SCHREVENS, L. Le café: étude historique et commerciale. _Tournai_, 1886. 90 pp.

DE VAUX, ANTOINE ALEXIS FRANÇOIS, CADET. Dissertation sur le café; son historique, ses propriétés, et le procédé pour en obtenir la boisson la plus agréable, etc. _Paris_, 1807. 119 pp.

DOUGLAS, JAMES. Arbor yemensis fructum cofè ferens: or, A description and history of the coffee tree. _London_, 1727. 60 pp.

DUCHARTRE, P. Plantes alimentaires. De l'usage du café, du thé, et du chocolat. _Paris_, 1865.

DUFOUR, PHILIPPE S. Traitez nouveaux et curieux du café, du thé, et du chocolat. _Lyons_, 1671, 1684; _La Haye_, 1693.

DUMAS, LEON. Le pays du café. 1885.

EGGERTH, J. De coffea. _Budæ_, 1833.

ELLIS, JOHN. An historical account of coffee. _London_, 1774. 71 pp.

ÉTRENNES à tous les amateurs de café; contenant l'histoire, la description, la culture, les propriétés de ce végétal. _Paris_, 1790. 2 pts. in 1 v.

FRANKLIN, ALFRED. La vie privée d'autrefois. _Paris_, 1893.

FAUCHON, L.J. Sur le café, _Paris_, 1815.

GALLAND, A. De l'origine et du progrez du café. Sur un manuscrit arabe de la Bibliothéque du Roy. _Paris_, 1699.

GALLAND, ANTOINE. A treatise upon the origin of coffee. _London_, 1695.

GENTIL, M. Dissertation sur le caffé. 1787. 180 pp.

GEORGIUS, J.C.S. De coffee. _Tubingæ_, 1752.

GIRARD, A.L. Les sucres, le café, le thé, le chocolat. _Paris_, 1907. 96 pp.

GMELIN, JOHN GEORGE. Dissertation de coffee. _Tubingæ_, 1752.

GRAY, ARTHUR, comp. Over the black coffee. _New York_, 1902. 108 pp.

GUBIAN, J.M.A. Sur le café. _Paris_, 1814.

GUILLOT, A. Le café. _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, EDÉLESTAN.[386] Le caféier et le café, monographie historique, scientifique et commerciale de cette rubiacée. _Paris_, 1895. 413 pp.

JOMAND, J. Du café. _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. Traité de la culture du café, dans un nouveau voyage aux iles de l'Amérique. _Paris_, 1722.

LALOU. Du café: son origine, le temps de sa découverte et celui ou l'on commence à en faire usage. _Rouen_, 1843.

LAW, W. The history of coffee, including a chapter on chicory. _London_, 1850.

LE PLE, A. Le café: histoire, science, hygiène. _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 Indië. _Amsterdam_, 1860-61. v. II. De koffij.

MACÉ, C. Du café. _Paris_, 1853.

MARCUS, C.J. De coffea. _Leipzig_, 1837.

MARTÍNEZ, EMILIANO. Memoria sobre el café; su cultivo, beneficio, maquinas en uso, escojida, exijencias de los mercados, y otros conocimientos utiles. 2 ed. _Nueva Orleans_, 1887. 61 pp.

MEYNER. Traité sur le café. 1624.

MIEDAN, C. Du café. _Paris_, 1862.

MOREIRA, N.J. Breve consideraçoes sobre historia e cultura do caféeiro e consume de seus productes. _Rio de Janeiro_, 1873.

NAIRON, ANTOINE FAUSTUS. De saluberrima potione cahue, seu café nuncupata discursus. _Romae_, 1671.

---- A discourse on coffee; its description and vertues. (Tr. from Latin by C.B.) _London_, 1710.

NATUR gemæssige Beschreibung der Coffee, etc. _Hamburg_, 1684.

NIEBUHR, KARSTENS. Description de l'Arabie. _Amsterdam_, 1774.

---- Travels through Arabia performed. _London_, 1792.

NEUBERT, J. Der Kaffee. _Würzburg_, 1838.

NOVI tractatus de potu caphé; de chinensium thé; et de chocolata. _Genevæ_, 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 coloniën, 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. Étude sur le café, au point de vue historique, physiologique, hygiénique et alimentaire. _Paris_, 1864. 90 pp.

PENNETIER, G. Le café. _Paris_, 1878.

PETERS, F. De potu caffi. _Giessæ Hassorum_, 1666.

PRINGLE, W. Science and coffee. _Madras_, 1897. 66 pp.

QUÉLUS, DE. Histoire naturelle du cacao, et du café, etc. _Amsterdam_, 1720.

RAMSEY (RUMSEY), WALTER. Organum salutis; or experiments on the virtue of coffee and tobacco. _London_, 1657.

RAOUL, ÉDOUARD FRANÇOIS ARMAND. Culture du caféier, semis, plantations, taille, cueillette, de pulpation, décorticage, expédition, commerce, espèces et races. 2 ed. _Paris_, 1897. 251 pp.

REICHENBACH, ANTON BENEDICT. Der Kaffeebaum, seine Verbreitung, Kulturgeschichte und natürliche 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. Mémoire sur le café, sur sa culture, son commerce, ses propriétés physiologiques, thérapeutiques et alimentaires. _Abbeville_, 1864.

ROQUES, JOSEPH. Traité historique de l'origine et de progres du café, tant dans l'Europe, de son introduction en France et de l'etablissement de son usage à 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 Café, Thé und Chocolate. _Budissin_, 1688.

SPON, J. De l'usage du caphé, du thé, 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 qualitá del caffè. _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 café. _Barcelona_, 1888. 142 pp.

WALSH, JOSEPH M. Coffee: its history, classification and description. _Philadelphia_, 1894. 309 pp.

WELTER, H. Essai sur l'histoire du café. _Paris_, 1868.

_Periodicals_

AHLENIUS, KARL. Kaffe, te och rörsocker, deras ursprungliga hem och viktigaste produktionsområden. 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 café. Histoire de l'Académie Royal des Sciences, 1713; Mémoires, 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.

GUÉRIN, P. Le café. 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 café. 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 für 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, RENÉ-PRIMEVÈRE. Précis historique, botanique, médical et agronomique sur le café. 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 användning. Helsovännen, 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-KÂDIR, ANSÂRI DJEZERI HANBALI. Des preuves les plus fortes en faveur de la légitimité de l'usage du café, in chréstomathie arabe, par Sylvestre de Sacy. _Paris_, 1806.

BAROTTI, L. Il caffé (poem). Esprit des Journaux, 1681, 110-120.

BLONDEAU. Étrennes littéraires aux grands hommes ou l'empire du café, poême en 10 chants. _Paris_, date unknown.

---- L'empire du café et le rapport de son influence sur l'esprit les moeurs et l'économie animale, poême 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 über 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 café, épître attribué a Senecé. _Nantes_, 1888. 19 pp.

DE MERY, C. Le café, poême: accompagné de documents historiques sur le café, sur son origine, sur son commerce et sur les peuples d'Orient qui font specialement usage du café. _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 cafés et les restaurants d'autrefois. Magasin Littéraire, X: 264.

EXCELLENT virtue of that sober drink coffee, The. Popular ballad of the 17th century. Broadsheet.

GEYER, E.E. An potus café dicti vestigia in Hebræos sacræ scripturæ codice reperiantur? Dissertation. _Wittebergiæ_, 1740.

GOLDONI, CARLO. La bottega di caffè. _Venice_, 1750.

LAGUERRE, J.N. Essai sur le café. _Paris_, 1818.

LE PAGE, AUG. Les cafés politiques et littéraires de Paris. 1874.

MASSIEU, G. Carmen caffaeum. _Paris_, 1740.

MELAYE, S. Éloge du café. (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 Abbé Olivier's, Collection of modern Latin poets; and in, Étrennes à tous les amateurs du café, _Paris_, 1790, in which a French translation is printed facing the Latin text; _also_ Il caffè, in Poemetti Italiana, vol. 3, 1797.

REBELLIOUS antidote: or a dialogue between coffee and tea: _verse_, 1685.

ROSSEAU, J.B. Le caffé, comédie. 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. Préparation du café en campagne, filtré "en rognon" adapté à une marmite de campement. Revue d'Hygiène, 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 café 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 café et sur les moyens propres à prevenir les effets qui resultant de sa préparation, communément vicieuse, et en rendre la boisson plus agréable et plus salubre. _Paris_, 1797.

GIRAUD, A. Cafés de Paris, procédés uniques pour la préparation du café, 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, Abbé. Le café, ses propriétés, manière nouvelles de la préparer. _Epernay_, 1885. 24 pp.

MASSON, P. Le parfait limonadier, ou la manière de préparer le thé, lecaffé, le chocolat. _Paris_, 1705.

MEITZKY, J.H. De vario coffeæ potum parandi modo. _Wittebergiæ_, 1782.

T., C. DE. Café français: recette économique. _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 für Nahrungs- und Genussmittel, 1906, XII: 213-216.

SCHAER, E. Notizen über die Firnisierung von Kaffeebohnen. Zeitschrift für 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 café perfectionné. _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 cafés avariés colorés ou enrobés. Annales des Falsifications, 1909, II, No. 7: 201-206.

MORPURGO, G. Notizie sulla colorazione artificiale del caffè e sui mezzi scoprirla. _Orosi_, 1897, XX: 397-403.

RAUMER, E. VON. Ueber den Nachweis künstlicher Färbungen bei Rohkaffee. Forschungs-Berichte über Lebensmittel, 1896, III: 333-338.

SAUVAGE, ÉDOUARD. Note sur les cafés verts lustrés-colorés. Leur rôle 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 café, ou l'art de torréfier les cafés convenablement, basé sur l'analyse chèmique. _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 café: une révolution dans ses procédés de torréfaction. _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 café comme désinfectant. Journal de Médecine et Pharmacie de l'Algérie, 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 gerösteten Kaffees. Münchener medicinische Wochenschrift, 1886, XXXIV: 293-312.

OPPLER. Der Kaffee als Antisepticum. Deutsche militärärztliche Zeitschrift, 1885, XIV: 567-577.

GENERAL

AIGNANT OU AIGNAN. Le preste médecin, avec un traité du thé, du café, en France. _Paris_, 1606.

B., W. Coffee, its origin, properties and virtues. _London_, 1908.

BLEGNY, N. DE. Le bon usage du thé, café et du chocolat pour la prevention et la guerison des maladies. _Paris_, 1687.

BOUTEKOË, CORNEILLE. Le thé, le café, 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.

BRILLIÉ, L., and DUPRÉ, E. Étude sur les cafés. Communication a la Société française d'hygiène. _Paris_, 1889.

CHICOU, T. Du café en hygiène et en thérapeutique. _Paris_, 1859.

DAUPLEY, C.E. Étude sur le café; ses applications à la médecine. _Paris_, 1867.

ELOY, NICHOLAS F.J. Question médico-politique, si l'usage de café est avantageux à la santé, et s'il peut se conciler avec le bien de l'état dans les provinces belgique. 1781.

FONTAINE. Hernie traité par l'infusion de café. _Paris_, 1865.

LANDARRHILCO, OSMIN. Nouvelles propriétès thérapeutiques du café vert dans les affections du foie, les coliques hépatiques et le diabètè. _Montpellier_, 1888.

LECONTE, A.H. Emploi du café thérapeutique. _Strasbourg_, 1859.

MAGRI, D. Virtu del Kafe, bevanda introdotta nuovamente nell' Italia. 2 ed. _Roma_, 1671, 16 pp.

MARVAUD, ANGEL. Les boissons aromatiques. Le café. In his, Les aliments d'épargne, _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 café. 2 éd. _Paris_, 1862.

RICHET, CH. Les poisons de l'intelligence, l'alcool, le chloroforme, le haschich, l'opium, le café. _Paris_, 1877.

TRIFET, A. Du café, de ses effets sur l'homme. _Paris_, 1847.

VILLEMUS, A. Du café et de ses principales applications thérapeutiques. _Paris_, 1875.

VIREY, J.J. Nouvelles considérations sur l'histoire et les effets hygiéniques du cafés et sur le genre coffea. _Paris_, 1816.

WEISS, C.C. Coffee arabica nach seiner zerstörenden Wirkung auf animalische Dünste als Schutzmittel gegen Contagion vorschlagen. _Friberg_, 1832.

_Periodicals_

ALLEGED medicinal properties of the husk of the coffee bean, The Lancet, 1902, II: 944.

BALZAC. Traité des excitants modernes. Alcool, sucre, thé, café, 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. Étude critique sur l'action physiologique et thérapeutique des médicaments dits antidéperditeurs: café, coca, etc. Tribune médicale, 1874, VII: 197-200.

ENGLISH, W. Reply to objections against the use of tea and coffee. Lancet, 1833-4, II: 75.

GOLINER. Ueber unschädlichen 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 propriétés médicales du café. Bulletin général de Thérapeutique, 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 über die Wirkung der daraus hergestellten Getränke in gesundheitlicher Beziehung. Centralblatt für allgemeine Gesundheitspflege, 1892, XI: 145-151.

WEITENWEBER, W.R. Diätetischmedicinische Würdigung des Caffees. Oesterreichische medicinische Wochenschrift, 1845, pp. 1551, 1583.

---- Therapeutische Abhandlung über den Caffee. Medicinische Jahrbücher des kaiserl. königl. österreichischen 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.... inessentiæ coffeæ in novellis publicis nuper commendatæ virtutem inquirit. _Wittebergae_, 1782.

BOMBY, R. Le caféisme. _Paris_, 1905.

BONA, G. DALLA. Dell' uso e dell' abuso del caffè, dissertazione storico-fisico-medica. _Verona_, 1751.

BOUCARD, E. Du caféisme; contribution à une étude synthetique. _Paris_, 1899.

BRAEUNINGER, J.M. De potus caffè 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'utilité et les bons et mauvaises effets du tabac, du café, du cacao et du thé. _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 café quotidianus valetudini tuendæ vitæ que producendæ noxius? _Avenione_, 1762.

CAMERARIUS, E. Dissertationes tres, exhibentes ... III. Usum et abusum potum, "Thée," et "Caffè" in his regionibus. _Tubingæ_, 1694.

CATHOMAS, J.B. Ist der Kaffee und Teegenuss gesundheitsschädlich? _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 café vita brevior? _Paris_, 1715.

DEBAY, A. Les influences du chocolat, du thé et du café sur l'économie humaine. _Paris_, 1864.

DE JUSSIEU, JOSEPH. Litteratis ne salubris coffeæ usus. _Paris_, 1741.

DELTEL, É. Du café, de ses effets physiologiques, et de son emploi en thérapeutique. _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 thé, frequenti potu caffé salubrior? _Paris_, 1749. 4 pp.

GAYANT, L. An a frequentiori potu café 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 cofè abusu catalogum morborum augente. _Lipsiae_, 1744.

GRIMMANN, J.N. De coffee potus usu noxio. 1730.

GÜNTHER, 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 café, la bière et le tabac. Étude physiologique et chèmique. _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 à un ami sur les opérations du caffé. _Quedlinbourg_, 1752.

LAVEDAN, ANTONIO. Tratado de los usos, abusos propriedades y virtudes del tabaco, café, té y chocolate. _Madrid_, 1796. 237 pp.

LEMARE-PIQUET, DE HONFLEUR. Etudes expérimentales de médecin, contenant des observations sur l'action dynamique du café. _Paris_, 1864.

LINNE, CARL VON. Dissertatio medica, in qua potus coffeæ, leviter adumbratur. _Upsaliæ_, 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 café. _Argentorati_, 1693.

MARCHAND, N.L. Recherches organographiques et organogéniques sur le coffea arabica. L. _Paris_, 1864. 48 pp.

MASSON, V.P. De l'usage et de l'abus du thé et du café. _Paris_, 1848.

MEDICUS, G.F. Anacrisis médico-historico-diaetetica de caffé et chocalate, etc., 1720.

MEISNER, L.F. De caffé ... anacrisis médico-historico-diaetetica. _Norimbergae_, 1721.

MÉPLAIN, F. Du café, Étude de thérapeutique 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 à l'étude du caféisme. _Montpellier_, 1904.

OTTLEBEN, F.B. De potus ex coffeæ seminibus parati noxio effectu. _Helmstadii_, 1870.

PLAZ, A.G. De potus cofè 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. Vliyanïe kofe i niekotorîkh yevo surrogatov na bolieznetvornîye nizshïe organizmî. (The effect of coffee and of some of its substitutes upon pathogenic organisms.) _St. Petersburg_, 1895.

RAMBALDI, A. Ambrosia arabica, overo della salutare bevanda café. _Bologna_, 1691.

RIANT, AIMÉ. Le café, le chocolat, le thé. _Paris_, 1875. 160 pp.

ROCHE, A. Du café noir et de la caféine au point de vue de l'action physiologique et des applications à l'hygiène. _Montpellier_, 1873.

SABARTHEZ, H. Étude physiologique du café. _Paris_, 1870.

SAINT-ARROMAN, A. De l'action du café, du thé, et du chocolat sur la santé, 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 caffé. _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 coffeæ leviter adumbratur. _Upsaliæ_, 1761.

TRIFET, H.A. Histoire et physiologie du café. De son action sur l'homme à l'état de santé et à l'état 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 caffé in corpore humano. _Moguntiae_, 1769.

WEIGL, J. Der Kaffeegenuss, eine Schädigung der Leistungsfähigheit. _München_, 1904.

---- Kaffeetrinken und Gesundheit, 2 ed. _München_, 1904.

WEITENWEBER, WILHELM RUDOLPH. Der arabische Kaffee, in naturgeschichtlicher, chemischer, diätetischer und ärztlicher Beziehung für aerzte und nichtärzte geschildert. _Prag_, 1837. 130 pp.

ZIMMERMANN, ALBRECHT. Eenige pathologische en physiologische waarnemingen over koffie. _Batavia_, 1904. 105 pp.

_Periodicals_

ABD-AL-KÂDIR ANSÂRI DJEZERI HANBALI. Auszug aus dem Werke: Deutliche Darstellung über 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 flüchtigen Bestandteile des Kaffees. Münchener 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 cafés. Annales d'Hygiéne, 1904, 4 ser., II: 497-532.

BARDET, G. Un cas d'empoisonnement aigu par le café. Bulletin général de Thérapeutique, 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 für physikalische und diätetische Therapie, 1908, XII: 138-145.

BOURET, O. Un nouveau cas de caféisme chronique. L'Écho médical 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.

CABANÈS. Une légende sur le café. Journal de Médecin 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 caffé. Gazzetta medica italiana, provincie venete, 1862, V: 424, 429, 440, 458; 1863, VI: 20.

COMBEMALE F. Quelques réflexions à propos d'un cas de caféisme chronique. Bulletin de la Société centrale de Médecine du Nord, 1900, 2 ser., IV: 77-87. _Also_, L'Écho médical du Nord, 1900, IV: 97-100.

COMMAILLE, A. Étude sur le café. 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 café. Recueil de Mémoires de Médecine, de Chirurgie et de Pharmacie militaires, 1864, 3 ser., XI: 508-511.

CRETAL, M. Un cas de caféisme chronique. Bulletin de la Société centrale de Médecine du Nord, 1901, 2 ser., V: 165-167. _Also_, L'Écho médical du Nord, 1901, V: 318.

CURSCHMANN, H. Ein Fall von Kaffee-intoxication. Deutsche Klinik, 1873, XXV: 377-380.

DANIEL, M. Die Schädlichkeit des Kaffees. Leipziger medizinische Monatsschrift, 1907, XVI; 38-40.

DA SILVA, P.J. O café e a saude publica. Correiro (O) médico de Lisboa, 1873-4, III: 282; 1874-5, IV: 27, 206.

DORVAULT. Note pharmacologique sur le café et la caféine. Bulletin général de Thérapeutique, 1850, XXXVIII: 498-502.

DUPOUY. De l'influence du café au point de vue social et hygiénique. Médecin, 1878, IV: no. 44, 1.

FEGRAEUS, E. Kaffee missbruket och folkhälian. (The misuse of coffee and health.) Hälsovänner, 1913, XXVIII: 257-261.

FORT, J.A. Des effets physiologiques du café; d'après des experiences faites sur l'auteur. Bulletin général de Thérapeutique, 1883, CIV: 550-554. _Also_, Comptes rendus de l'Académie 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 régime alimentaire des mineurs belges; influence remarquable du café. Bulletin général de Thérapeutique, 1850, XXXVIII: 380-383. _Also_, Comptes rendus de l'Académie des Sciences, 1850, XXX: 397-403.

GILLES DE LA TOURETTE, and GASNE. Sur l'intoxication chronique par le café. Bulletin et Mémoires de la Société médicale des Hôpitaux, 1895, 3 ser., XII: 558-566.

GOUREWITSCH, D. Ueber des Verhalten des Coffeïn im Tierkörper mit Rücksicht auf die Angewöhnung. Archiv für experimentelle Pathologie und Pharmakologie, 1907, LVII: 214-221.

GUELLIOT, O. Du caféisme chronique. Union médicale et scientifique du Nord-Est, 1885, IX: 181, 221.

GUIMARAES, E.A.R. Sur l'action physiologique du café. Comptes rendus de l'Académie des Sciences, 1882, XCV: 1372-1374.

---- Sur l'action physiologique et hygiénique du café Archives de Physiologie normale et pathologique, 1884, 3 ser., IV: 252-286.

---- De l'usage et de l'abus du café. Archives de Physiologie normale et pathologique, 1883, 3 ser., I: 312-319.

GUIMARAES, E.A.R. and RAPOSO, A.E.J. Acção physiologica e therapeutica do café. Gazeta medica brazileira, 1882, I: 121, 179, 228, 275.

H., D.P. An effect of coffee. British Medical Journal, 1910, I: 300.

HARTWICH, C. Beiträge zur Kenntniss des Kaffees. Zeitschrift für 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 ärztlichen Standpunkte. Memorabilien. Heilbroun, 1882, n. s., II: 217-221.

---- Weitere Belge für das Schädliche des orientalischen Kaffees betreffs Gesunder. Memorabilien. Heilbroun, 1886, n. s., VI: 468.

HUEPPE, F. Ueber den Missbrauch von Kaffe, Blätter für 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 gemeinnütziger physischer und medizinischer Kenntniss, 1788-9, II: 1, 584.

LEHMANN, JULIUS. Ueber den Kaffee als Getränk in chemisch-physiologischer Hinsicht. Annalen der Chemie, 1853, LXXXVII: 205-217. _Also_, in English, Medical Examiner, 1854, X: 19, 98.

LEREBOULLET, L. Le caféisme. Gazette hebdomadaire de Médecine 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 für 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 schädlichen 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.

NYSTRÖM, A. Föredrag öfver kaffe och thé. Upsala Läkareforeninge Förhandlingar, 1865-6, I: 129-132.

PAOLUCCI, F. Dell' infusodi caffè. Il Raccoglitore médico, 1882, 4 ser., XVIII: 531-541.

PAPILLON, G.E. Accidents consécutifs à la suppression brusque du café chez les caféiques; café et antipyrine. France médicale, 1899, XLVI: 753.

POULET, V. Inconvénients de l'usage des caféiques. Bulletin médical 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 à annuler les effets de l'alimentation insuffisante. Comptes rendus de l'Académie des Sciences, 1870, LXXXI: 426-428.

RICHARDSON, H. The coffee habit. Dietetic and Hygienic Gazette, 1906, XXII: 385-389.

ROCH, M. La caféisme chronique. Archives des Maladies du Côeur, 1916. IX: 19-33. _Also_, Revue médicale de la Suisse Romande, 1914, XXXIV: 217-219.

SCOHY. De l'action du café. Archives belges de Médecine militaires. 1857, XX: 183-189.

SCHÜRHOFF. Ist der maasvolle Gebrauch von Alkohol, Kaffee, Tabac usw. dem Menschen schädlich? 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 caféisme. Tribune médicale, 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 über kaffeeïnhaltige Genussmittel. Vierteljahrsschrift für die praktische Heilkunde, 1858, II: 105-136.

OF CAFFEIN-FREE COFFEE

BERTRAND, GABRIEL. Sur les cafés sans caféine. Comptes rendus de l'Académie des Sciences, 1905. CXLI: 209-211. _Also_, Bulletin des Sciences Pharmacologiques, 1905, XII: 152.

BORDET, M. Sur un café rendu inoffensif par la décaféination. Bulletin général de Thérapeutique, 1910, CLIX: 770-773.

CHASSEVANT, ALLYRE. Emploi du café décaféiné en thérapeutique. Bulletin général de Thérapeutique, 1912, CLXIV: 860-864.

EINFELDT, W. Koffeïnfreier Kaffee. Therapeutische Neuheiten, 1909, IV: 83-86.

GLÜCKSMANN, S., and GÉRINI, C. Einige Untersuchungen über die physiologische Wirkung von koffeïnfreien kaffee. Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, 1910. XX: 100.

HARNACK, E. Ueber den coffeïnfreien Kaffee Deutsche medizinische Wochenschrift, 1908, XXXIV: 1943-1946; 1909, XXXV: 254.

KAKISAWA. Kommt dem koffeïnfreien Kaffee eine diuretische Wirkung su? Archiv für Hygiene, 1913, LXXXI: 43-47.

LEHMANN, K.B. Die wirksamen und wertvollen Bestandteile des Kaffeegetränks mit besonderer Berucksichtigung des koffëinfreien Kaffees Hag. Münchner medizinische Wochenschrift, 1913, LX: 281, 357.

LEHMANN, K.B., and WILHELM, F. Besitzt das Coffeon und die coffeïnfreien Kaffeesurrogate eine kaffeeartige Wirkung. Archiv für Hygiene, 1898, XXXII: 310-326.

LENDRICH, K., and MURDFIELD, R. Coffeïnfreier Kaffee. Zeitschrift für 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. Kaffeïnfreier Kaffee, ein neues Genussmittel. Arzt als Ersieher, 1908, IV: 40.

REINSCH. Kaffeïnfreier Kaffee. Berichte des Stadt Untersuchungs Amtes Altona, 1906.

SCHLESINGER, E. Zur Gesichte des coffeïnfreien Kaffees. Deutsche medizinische Wochenschrift, 1908, XXXIV: 2228.

WIMMER, K. Ueber coffeïnfreien 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. Caféine. In his, Étude physiologique sur l'action des poisons, pp. 85-89. Inaugural dissertation, _Montpellier_, 1875.

HUCHARD, HENRY. De la caféine dans les affections du coeur. _O. Bois_, 1882.

JOHANNSEN. Über die Wirkungen des Kaffein. Inaugural dissertation, _Dorpat_, 1869.

KUNKEL, A.J. Handbuch der Toxikologie. _Jena_, 1899. 2 v. See index: Coffeïn, Kaffee.

LEBLOND. Étude physiologique et thérapeutique de la caféine. _Paris_, 1883. 173 pp.

LEWIN, L. (Caffein poisoning.) In his, Traité 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. Étude physiologique de l'action de la caféine. _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 Coffeïn und sein Verhalten im Thierkörper. Inaugural dissertation, _Königsberg_, 1882. 25 pp. _Also_, Schmidt's Jahrbücher, 1883, CXCVIII: 232-233.

VOIT, CARL. Untersuchung über die Wirkung des Kaffee's auf den thierischen Organismus. In his, Untersuchung über den Einfluss des Kochsalzes, des Kaffee's und der Muskelbewegungen, _München_, 1860. pp. 67-147.

WEIGL, J. Das Koffeïn. _Leipzig_, 1905.

WILHELM, F. Ist das Coffeon an der Kaffeewirkung beteiligt? _Würzburg_, 1895.

_Periodicals_

ALBANESE, MANFREDI. Ueber die Bildung von 3-Methyl-xanthin aus Coffeïn im thierischen Organismus. Berichte der deutschen chemischen Gesellschaft, 1899, XXXII; no. 360, 2280-2282.

---- Ueber das Verhalten des Coffeïns und des Theobromins im Organismus. Archiv für experimentelle Pathologie und Pharmakologie, 1895, XXXV: 449-466.

ALBERS, J.F.H. Ueber die eigenthümliche Wirkung des Theinum und Coffeinum citricum auf den thierischen Körper. Deutsche Klinik, 1852, IV: 577-579.

AUBERT, H. Ueber den Coffeïngehalt des Kaffeegetränkes und über die Wirkungen des Coffeïns. Archiv für die gesammte Physiologie des Menschen und der Thiere, 1872, V: 589-628.

BINZ, C. Beitrag zur Toxikologie des Coffeïns. Archiv für experimentelle Pathologie und Pharmakologie, 1891, XXVIII: 197-200.

BONDZYNSKI, ST. and GOTTLIEB, R. Ueber Methylxanthin, ein Stoffwechselprodukt des Theobromin und Coffeïn. Archiv für 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 rôle de la caféine dans l'action cardiaque du café. Comptes rendus de l'Académie des Sciences, 1912, CLV: 362-365.

COGSWELL, CHARLES. On the local action of poisons. Lancet, 1852, No. 2: 488-491.

FÉRÉ, CHARLES. Note sur l'influence de la théobromine sur le travail. Comptes rendus de la Société 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 anilinölhaltigen 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 Schädlichkeit 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. Étude physiologique et mathématique. IX. Caféine. Institut Solvay. Travaux de Laboratoire, 1903, VI: 474-485.

JACOBJ, C., and GOLOWINSKI. Ein Beitrag zur Frage der verschiedenen Wirkung des Coffeïns auf Rana esculenta und Rana temporaria. Archiv für experimentelle Pathologie und Pharmakologie, 1908, Supplement, 286-298.

KOSCHLAKOFF. Beobachtungen über die Wirkung des citrone sauren Coffeïn's. Virchow's Archiv für pathologische Anatomie und Physiologie, 1864, XXXI: 436-443.

KURZAK. Die Wirkungen des Kaffeïns auf Thiere. Schmidt's Jahrbücher, 1861, CIX: 172.

KRÜGER, MARTIN. Ueber den Abbau des Caffeïns im Organismus des Hundes. Berichte der deutschen chemischen Gesellschaft, 1899, XXXII, No. 431, 2818.

---- Ueber den Abbau des Caffeïns 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 médicamenteuse de la caféine. Archives de Physiologie, 1869, I: 179-189.

LEVINTHAL, WALTER. Zum Abbau des Xanthins und Caffeïns im Organismus des Menschen. Zeitschrift für physiologische Chemie, 1912, LXXVII: 259-279.

MALY, RICHARD, and ANDREASCH, RUDOLF. Studien über Caffeïn und Theobromin. Monatshefte für 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 caffé. Lo Sperimentale, LXV: 17-34.

PESET CERVERA, V. Del envenenamiento por el café. Génio médico-quirúrgico, 1877, XXIII: 670-673.

PÉTRESCO, Z. Sur l'action hypercinétique de la caféine à hautes doses ou doses thérapeutiques. 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 caféine sur la production de chaleur chez l'animal. Comptes rendus de la Société de Biologie, 1901, LIII (2. ser., III): 295-296.

RIEGEL, F. Ueber die therapeutische Verwendung der Caffein-präparate. Wiener medizinische Blätter, 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 für physiologische Chemie, 1910, LXVII: 155-160.

SCHMIEDEBERG, OSWALD. Ueber die Verschiedenheit der Coffeïn-wirkung an Rana temporaria L. und Rana esculenta L. Archiv für experimentelle Pathologie und Pharmakologie, 1874, II: 62-69.

STUHLMANN, J. and FALCK, C.P. Beiträge zur Kenntniss der Wirkungen des Kaffeïns. Virchow's Archiv für pathologische Anatomie und Physiologie, 1857, XI: 324-383.

STENSTRÖM, THOR. Über die Coffeinhyperglykämie. 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. Blätter für gerichtliche Anthropologie, 1862, XIII: 137-141.

WAENTIG, PERCY. Über den Gehalt des Kaffeegetränkes an Koffeïn 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 unmässigen Genuss von Kaffee. Zeitschrift für Bahn- und Bahnkassenärzte, 1906, I: 806.

ZENETZ. Dangers of caffeine. Pharmaceutical Journal, 1900, 4th ser., X: 333.

OF GREEN COFFEE

LANDARRAHILCO, O. Du café vert envisagé au point de vue de ses applications thérapeutiques dans le traitement de la goutte, de la gravelle, des coliques néphrétiques et de la migraine. _Montpellier_, 1866.

PERRET, E. Sur l'extrait physiologique de café vert. Bulletin général de Thérapeutique, 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 café torréfié. Bulletin général de Thérapeutique, 1913, CLXVI: 379-400.

GRINDEL. Fortgesetzte Erfahrungen über den rohen Caffee. Journal der practischen Arzneykunde und Wundarzneykunst, 1809, XXIX, pt. 12, 11-30.

OFFRET. Observations sur l'action physiologique du café, selon ses diverses torréfactions. _Nantes_, 1862.

OF SMOKING COFFEE

SCHMIDT. Ueber Caffee-Räucherung. 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. Coffeïn als Herztonicum und Diureticum. Wiener Medizinische Blätter, 1884. VII, columns, 639-644.

BESSER. Die harnsäurevermehrende Wirkung des Kaffees und der Methylxanthin beim Normalen und Gichtkranken. Therapie der Gegenwart, 1909, n.s. XI: 321-327.

BONDZYNSKI, ST., and GOTTLIEB, R. Über die Constitution des nach Coffeïn und Theobromin im Harne auftretenden Methylxanthins. Archiv für experimentelle Pathologie und Pharmakologie, 1896, XXXVII: 385-388.

DUMONT, A. Expériences relative à l'influence du café sur l'excrétion de l'urée urinaire. Revue médicale, 1888, VII: 257-260.

FAUVEL. Action du chocolat et du café sur l'excrétion urique. Comptes rendus de la Société de Biologie, 1908, LXIV: 854-856.

---- Influence du chocolat et du café sur l'acide urique. Comptes rendus de l'Académie des Sciences, 1906, CXLII: 1428-1430; 1909, CXLVIII: 1541-1544.

FUBINI, S., and OTTOLENGHI. Influenza della caffeina e dell' infuso caffè sulla quantità 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 Coffeïndiurese. Archiv für 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 Coffeïn und Theobromin im Harn. Archiv für experimentelle Pathologie und Pharmakologie, 1895, XXXVI: 56-71.

ROUX, E. Des variations dans la quantité d'urée excrétée avec une alimentation normale et sous l'influence du thé et du café. Comptes rendus de l'Académie des Sciences, 1873, LXXVII: 365-367.

S., M. De l'emploi du café comme diurétique. Bulletin général de Thérapeutique, 1839, XVI: 144-148.

SCHITTENHELM, ALFRED. Zur Frage der harnsäurevermehrenden 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 Coffeïns und der zu derselben Gruppe gehörenden Substanzen. Archiv für experimentelle Pathologie und Pharmakologie, 1887, XXIV: 85-108.

---- Ueber die Wirkung des Coffeïns als Diureticum. Archiv für 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 Hersthätigkeit und Blutdruck. Archiv für die gesammte Physiologie, 1874, IX: 115-155.

BECHER, CARL. Coffeïn als Herztonicum und Diureticum. Wiener Medizinische Blätter, 1884, VII, columns, 639-644.

BECO, LUCIEN, and PLUMIER, LÉON. Action cardiovasculaire de quelques dérivés xanthiques. Journal de Physiologie et Pathologie générale, 1906, VIII: 10-21.

BINZ, C. Die Wirkung des Destillats von Kaffee und Thee auf Athmung und Herz. Centralblatt für innere Medicin, 1900, XXI: 1169-1176.

BOCK, JOHANNES. Ueber die Wirkung des Coffeïns und des Theobromins auf das Herz. Archiv für experimentelle Pathologie und Pharmakologie, 1900, XLIII: 367-399.

COUTY, GUIMARAES, and NIOBEY. De l'action du café sur la composition du sang et les échanges nutritifs. Comptes rendus de l'Académie 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 caféine dans un cas de paralysie du coeur. _Paris_, 1886.

FREDERICQ, HENRI. L'excitabilité du vague cardiaque et ses modifications sous l'influence de la caféine. Archives internationales de Physiologie, 1913, XIII: 107-125.

FRENKEL, SOPHIE. Klinische Untersuchungen über die Wirkung von Coffeïn, Morphium, Atropin, Secale cormetum und Digitalis auf den arteriellen Blutdruck. Deutsches Archiv für klinische Medizin, 1890, XLVI: 542-582.

FÜRST. 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 Säugethierherz. Skandinavisches Archiv für Physiologie, 1899, IX: 1-72.

HUCHARD, HENRI. De la caféine dans les affections du coeur. Bulletin général de Thérapeutique, 1882, CIII: 145-154.

LANDERGREN, E., and TIGERSTEDT, R. Studien über die Blutvertheilung im Körper. Skandinavisches Archiv für Physiologie, 1892-3, IV: 241-280.

LOEB, OSWALD. Ueber die Beeinflüssung des Koronarkreislaufs durch einige Gifte. Archiv für 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 café vert, comparée à celle des doses correspondantes de caféine. Comptes rendus de l'Académie 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 für experimentelle Pathologie, 1912, XI: 175.

REICHERT, E.T. Action de la caféine sur la circulation. Bulletin général de Thérapeutique, CXIX: 86. _Also_ in English, Therapeutic Gazette, 1890, n.s. VI: 294.

SANTESSON, C.G. Einige Versuche über die Wirkung des Coffeïns auf das Herz des Kaninchens. Skandinavisches Archiv für 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 Kaffeïns und Theobromins auf das Herz. Jahresbericht der Thierchemie, 1909, XXXIX: 1268.

VAN LEEUWEN, W.S. Quantitative pharmakologische Untersuchungen über die Reflexfunktionen des Ruckenmarkes an Warmblütern. Archiv für 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 médicales, 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 Purinkörper im menschlichen Stoffwechsel. Archiv für die gesammte Physiologie, 1900, LXXX: 241-343.

CRÄMER. Ueber den Einfluss des Nikotins, des Kaffees und des Thees auf die Verdauung. Münchener medizinische Wochenschrift, 1907, LIV, pt. 1, 929-931, 988-991.

EDER, MAX. Studien über den Wert und die Wirkung des Kaffees auf die Tätigkeit der Wiederkäuermägen. Inaugural Dissertation, _Giessen_, 1912. 88 pp. Summarized, Zentralblatt für 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 Caffeïns und mehrerer mit ihnen verwandter Körper. Archiv für Anatomie und Physiologie, 1886, 72-91.

GOTTLIEB, R., and MAGNUS, R. Ueber die Besiehungen der Nierencirculation zur Diurese. Archiv für experimentelle Pathologie und Pharmakologie, 1901, XLV: 223-247.

GUIMARAES, E.A.R. De l'action du café sur la consommation d'aliments azotés et hydrocarbonés. Comptes rendus de la Société de Biologie, 1883, ser. 7, V: 590-592.

GUIMARAES, E.A.R., and NIOBEY. De l'action du café sur la nutrition et sur la composition du sang. Comptes rendus de la Société de Biologie, 1883, ser. 7, IV: 546-550. _Also_, Comptes rendus de l'Académie 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 Coffeïn und das Kaffeedestillat in ihrer Beziehung zum Stoffwechsel. Archiv für die gesammte Physiologie, 1892, LII: 165-185.

KOTAKE, Y. Ueber den Abbau des Coffeïns durch den Auszug aus der Rinderleber. Zeitschrift für physologische Chemie, 1908, LVII: 378-381.

LIWSCHITZ, O. Ueber den Einfluss des Kaffees auf den Eiweis-stoffwechsel beim Menschen. _Basel_, 1914.

MARCHAND, EUGENE. Le café du lait est une soupe au cuir. Revue de Thérapeutique médico-chirurgicale, 1873, 261.

NAGEL. Die Wirkung des Café's auf eingeklemmte Darmparthien. Allgemelner Wiener medizinische Zeitung, 1872, XVII: 391.

NAGASAKI, S., and MATSWUOKA, Z. Ueber den Abbau des Kaffeïns und Theobromins durch den Rinderpankreas und Stierhodenauszug. Kyoto Igaku-zashi, 1912, IX; H. 3. Summarized, Zentralblatt für Biochemie und Biochemie und Biophysik, 1912-13, XIV: 743.

OGÁTA, MASANORI. Ueber den Einfluss der Genussmittel und Magenverdauung. Archiv für Hygiene, 1885, III: 204-214.

PAWLOWSKY, I. Ueber den Einfluss von Tee, Kaffee und einigen alkoholischen Getränken auf die quantitative Pepsinwirkung. Jahresbericht der Thierchemie, 1903, XXXIII: 543.

PINCUSSOHN, LUDWIG. Die Wirkung des Kaffees und des Kakaos auf die Magansaftsekretion. Münchener medizinische Wochenschrift, 1906, LIII, pt. I, 1248-1249.

---- Ueber das sekretionsfordernde Prinzip des Kaffees. Zeitschrift für physikalische und diätetische Therapie, 1907, XI: 261-263.

RABUTEAU. Recherches sur l'action des caféiques sur la nutrition. Gazette médicale de Paris, 1870, XXV: 593. _Also_, Comptes rendus de la Société de Biologie, 1872, ser. 5, II: 77-81.

RIBAUT, H. Influence de la caféine sur l'excrétion azotée. Comptes rendus de la Société de Biologie, 1901, LIII, (ser. 2, III): 393-395.

SASAKI, TAKAOKI. Experimentelle Untersuchungen über den Einfluss des Tees auf die Magensaftsekretion. Berliner klinische Wochenschrift, 1905, XLII: 1526-1528.

SCHMIEDEBERG, OSWALD. Vergleichende Untersuchungen über die pharmakologischen Wirkungen einiger Purinderivate. Berichte der deutschen chemischen Gesellschaft, 1901, XXXIV, No. 395, 2550-2559.

SCHULTZ-SCHULTZENSTEIN, C. Versuche über den Einfluss van Caffee- und Thee-Abkochungen auf künstliche Verdauung. Zeitschrift für 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 Säuglinge. 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 über Kaffee, Thee, Maté, 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. Caffeïn. Beiträge zur Anatomie und Physiologie, 1870, V: 113-118.

DESTRÉE, E. Effets immédiats et tardifs de la caféine sur le travail. Journal médical de Bruxelles, 1897, II: 231, 577.

DRESER, H. Ueber die Messung der durch pharmakologische Agentien Bedingten Veränderungen der Arbeitsgrösse und der Elasticitatszustände des Skeletsmuskels. Archiv für experimentelle Pathologie und Physiologie, 1904, XVI: 139-221.

KOBERT, E.R. Ueber den Einfluss verschiedener pharmakologischer Agentien auf die Muskelsubstanz. Archiv für experimentelle Pathologie und Pharmakologie, 1882, XV: 22-79.

LUSINI, V. Biologische und toxische Wirkung der methylirten Xanthine insbesondere ihr Einfluss auf die Muskelermüdung. 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 Beeinflüssung der Muskelleistung durch verschiedene Arbeitsbedingungen. V. Der Einfluss von Alkohol un Coffeïn. Psychologische Arbeiten, 1901, III: 617-643.

PASCHKES, H., and PAL, J. Ueber die Muskelwirkung des Coffeïns, Theobromins und Xanthins. Wiener medizinische Jahrbücher, 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 für pathologische Anatomie und Physiologie, 1895, CXLI: 479-484.

SCHUMBERG. Ueber die Bedeutung von Kola, Kaffee, Thee, Maté und Alkohol für die Leistung der Muskeln. Archiv für Anatomie und Physiologie, 1899, 289-313.

SOBIERANSKI, W. Ueber den Einfluss der pharmakologischen Mittel auf die Muskelkraft der Menschen. Gazeta lekarska, 1896. Summarized, Centralblatt für 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 Beeinflüssung der Auffossungsfähigkeit. Psychologische Arbeiten, 1901, III: 203-289.

DEHIO, HEINRICH. Untersuchungen über den Einfluss des Coffeïns und Thees auf die Dauer einfacher psychischer Vorgänge. 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 für 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 körperliche 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 cofféine sur le système nerveux des animaux. L'Écho médical, 1858, II: 449-460.

KIONKA, H. (Caffein and coffee as nerve poisons.) Grundriss der Toxicologie, 1901: 331-336.

LE GRAND, DE SAULLE. De l'insalubrité de l'atmosphère des cafés et de son influence sur le développement des maladies cérébrales. Gazette des Hôpitaux, 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 über Kaffee als Fiebermittel und Medikament überhaupt. Neues Archiv für medizinische Erfahrung, 1809, XI: 318-322.

PETIT, H. De l'emploi préventif et curatif du café, notamment dans les congestions cérébrales. Gazette des Hôpitaux, 1862, XXXV: 446.

DE SARLO, F., and BERNARDINI, C. Ricerche sulla circolazione cérébrale. I. Ischemizzanti. Caffeici. Rivista sperimentale di Freniatria, 1892, XVIII: 8-14.

SWIRSKI, G. Ueber dieBeeinflüssung des Vaguscentrums durch das Coffeïn. Archiv für 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 für 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 flüchtigen Bestandteile von Thee und Kaffee eine Wirkung auf die Respiration des Menschen? Archiv für Hygiene, 1902, XLIV: 203.

SÉE, G., and LAPICQUE. Action de la caféine sur les fonctions motrices et respiratoires, à l'état normal et à l'état d'inanition. La Médicine 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 Caffè oder der Coffee von Erdmandeln; zu Ersparung vieler Millionen Geldes für Deutschland und längeren 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 für 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 Thée et Café succeédanéis. _Norimbergae_, 1717.

MENIER, E.J. Café: succédanés du café, cacao et chocolat, coca et thé maté. _Paris_, 1867. 24 pp. (Jury report, Exposition Universelle de 1867, à Paris.)

TRILLICH, HEINRICH. Die kaffee surrogate. _München_, 1889.

WEICHARDT, T.T. Succedaneorum coffeæ inveniendorum regulas proponit. _Lipsiae_, 1774.

_Periodicals_

ACORN coffee. Pharmaceutical Journal, 1876, p. 772.

BASCH, ALBERT. Rapport sur le café de figue. Société de Géographie d'Alger et de l'Afrique du Nord. Bulletin, 1901, VI: 604-607.

BOULLIER, G. De la préparation de la soupe destinée à remplacer le café au réveil. Archives de médecine 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 succédané du café. Archives médicales belges, 1896, 4 ser. VIII: 237-241.

DUCHACEK, F. Beiträge zur Kenntniss der chemischen Zusammensetzung des Kaffees und der Kaffee-Ersatztoffe. Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, 1904, VIII: 139-146.

FABER, E.E. Om kaffee, kaffesurrogater og koffeïnfri kaffe. Ugeskrift for Laeger, 1909, LXXI: 841-847.

GRÄF, H. Ein neues Kaffee-Ersatzmittel. Deutsche medicinische Presse, 1907, XI: 65-67.

GUILLOT, C. Étude comparative sommaire des principaux produits de substitution du café. Gazette médicale 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. Beiträge zur chemischen und mikroskopischen Untersuchung des Kaffee und der Kaffeesurrogate. Mittheilungen aus dem pharmaceutischen Institute und Laboratorium für angewandte Chemie der Universität Erlangen, 1890, III: 1-56.

KOTSIN, M.B. Kofe i yevo surrogatî (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 für öffentliche Gesundheitspflege, 1901, XXXIII: 294-346, 502-538.

NOTTBOHM, F.E. Verwendung von Steinnuss zur Herstellung von Kaffeersatzmitteln. Zeitschrift für 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 Fälschungen. Blätter für 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. Beiträge zur Kenntniss des Kaffees und der Kaffeesurrogate. Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, 1898, V: 101-106. _Also_, Forschungs-Berichte über 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 für Untersuchung der Nahrungs- und Genussmittel, 1914, XXVII: 453-466.

JONGHAHN, A. Beiträge 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 für Malzkaffee zu stellen? Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, 1905, X: 118-121.

TAXATION, JURISPRUDENCE, ETC.

BORDEAUX. CHAMBRE DE COMMERCE. Rapport fait à la Chambre par la Commission spéciale chargée d'étudier la question de la réduction des droits sur les sucres et les cafés. _Bordeaux_, 1858. 27 pp.

---- Second rapport fait à la Chambre par la Commission spéciale chargée d'étudier la question de la réduction des droits sur les sucres et les cafés. _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

MÜLLER, 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. Paritäts-Tabellen zum Kaffee-Termin-Markt nebst Schnellrechunungs Tabellen, 1907. _Triest._

GENERAL

BELLI, B. Il caffè, il suo paese e la sua importanza. _Milano_, 1910. 395 pp.

BISIO, G. Il caffè. 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.

FÜRST, MAX. Die Börse, ihre Enstehung und Entwicklung, ihre Einrichtung und ihre Geschäfte. Die Welthandelsgüter 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 café, 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.

SCHÖFFER, 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-Indië. _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 sächlichsten Ländern der Welt. Deutsche Handels-Archiv, 1901, 206-207.

LECOMTE, H. La culture du café dans le monde. La Géographie, 1901, III: 471-488. _Also_, in Finnish, Geografiska Föreningens 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 café. Revue française de l'étranger 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. Solugões sobre o commercio de café. _São Paulo_, 1902. 88 pp.

BOLLE, KARL. São Paulo das bedeutendste Kaffeegebeit der Welt. Deutsche Rundschau für Geographie, XXVIII: 66-77.

BRAZIL. MINISTERIO DE FAZENDA. Direitos de ex-portação e sua cobranca. _Rio de Janeiro_, 1895. 11 pp.

BRAZIL. SERVIÇO 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 café au Brésil. Journal des Économistes, 1910, ser. 6, XXVII: 16-37.

DA SILVA TELLES, A.E. O café e o estado de S. Paulo. _São 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. Résumé 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 caffè 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 café. Le Brésil, la France et nos colonies. L'Économiste français, XXVIII; no. 1: 101-103.

MOREIRA, NICOLAU JOAQUIM. Brazilian coffee. _New York_, 1876. 11 pp.

N. Lettres du Brésil. La question du café. L'Économiste français, 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 São Paulo. _Chicago_, 1893. 14 pp.

SÃO PAULO (_state_) BRAZIL. SECRETARIA DE COMMERCIO SE ORRAS PUBLICAS. Estatistica especial da lavoura de café nos municipios de Aracariguama, Atibaia, Bananal, Pilar, Sertãozinho e Redempcão. _São Paulo_, 1900. 33 pp. Supplemento do Boletin da Agricultura, 1900, ser. I: VI.

---- Estatistica especial da lavoura de café nos municipios de Apiahy, Batates. Caconde, Campos Novos do Paranapanema, Dourado, Fartura, Faxina, Itarare, Jaboticabal, Mocóca, Monte-Mór, Natividade, Nazareth, Pirassununga, Porto-Feliz. Remedios da Ponte do Tieté, São Pedro do Turvo. Sarapuhy, Serra Negra e Yporanga. _São 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 café.

COSTA RICA. DEPARTMENTO NACIONAL DE ESTADISTICA. Diagrams de los promedios obtenidos en la venta del café de Costa Rica en Londres en los años de 1890 a 1899. _San José_, 1900.

---- Exportaciones de café de la República de Costa Rica. _San José_, 1900. 14 pp. Alcance á La Gaceta, 1900, No. 99.

----Fluctuaciones de los precios del café en Hamburgo, 1880-1899. _San José_, 1900.

COSTA RICA. SECRETARIA DE RELACIONES EXTERIORES. Estudio é informe sobre el café 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-Indië new ser. 2, V: 252-261.

FINLAND

GRANROTH, ELIAS G. Om café och de inhemska wäxter, som pläga brukas i dess ställe. _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 caffé dont il est chargé. _Paris_, 1720. 4 pp.

---- Qui accorde à la Compagnie des Indes le privilege exclusif de la vente du caffé. _Paris_, 1723. 4 pp.

---- Pour la prise de possession par la Compagnie des Indes du privilege de la vente exclusive du caffé, 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 café, 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 Françoises de l'Amérique. _Paris_, 1736. 4 pp.

DAROLLES, E. Le café sur le marché française. _Paris_, 1885.

DÉCLARATION DU ROY, Qui regle la manière dont la Compagnie des Indes fera l'exploitation de la vente exclusive du caffé. Donneé à Versailles le 10. Octobre 1723. _Paris_, 1723. 15 pp.

---- Concernant les cafez provenant des plantations et culture, de la Martinique et autres Isles Françoises de l'Amérique. Donnée a Fontainebleau le 27. Septembre 1732. _Paris_, 1732. 9 pp.

GERMANY

SCHÖNFELD, 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 geïntresseerdens 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 Indië, Sept. 16, 18, 22, 24, 25, 1879.

DE KOFFIECULTUUR op Java. Tijdschrift voor Nederlandsche Indië, 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-enquête 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 café. _México_, 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 über die Einfuhr von Kaffee und Kakao aus Fernando Po. Deutsche Handels-Archiv. 1901. 141.

TONKIN

ROTTACH, EDMOND. L'organisation économique de l'Indochine et le café au Tonkin. Société de Géographic 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. Jahrbüch für 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. Valorisação do café e Caixa de conversão. _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 café do Brazil, estudos a favor da propaganda para a augmento do consumo e valorisação do café do Brazil no estrangeiro. _Rio de Janeiro_, 1901. 41 pp.

---- O café, sua historia, des valorisação e propaganda pada o augmento do consumo na Europa o algodão, a industria da tecelagem do algodão, sua origem, appareicimento e desenvolvimento na America do Sul. Conferencias publicas realissadas na séde la Sociedade nacional de agricultura. _Rio de Janeiro_, 1900. 53 pp.

DENIS, PIERRE. La crise du café au Brésil et la valorisation. Revue politique et parlementaire, 1908, LVI: 494-520.

FERREIRA RANGEL, SYLVIO. Valorisação de café. _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.

LALIÈRE, A. La valorisation du café. Revue économique internationale, Feb. 15-20, 1910, VII, pt. 1: 316-350.

LÉVY, MAURICE. La valorisation du café au Brésil. 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, ÉDOUARD. Au Brésil: la valorisation du café. Questions diplomatique et coloniales, XXIV: 728-740.

RAISING prices by destruction. Nation, 1909. LXXXVIII: 520-521.

RAMOS, F. FERREIRA. La valorisation du café au Brésil. 1907.

RATZKA-ERNST, CLARA. Welthandelsartikel und ihre Preise. Eine Studie zur Preisbewegung und Preisbildung. Der Zucker, der Kaffee und die Baumwolle. _München_, 1912. 244 pp.

SCHMIDT, FRITZ. Die Kaffeevalorisation. Jahrbücher für Nationalökonomie 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 général de défense du café 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 état qui fait du commerce. Le Brésil et la valorisation du café. 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.

[Illustration]

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 Café_, Ducis, 548

Abbas, wife of, 21

Abbey, Charlotte, _q._, 177

Abbey, Roswell, _pat._, 245

Abbey, Freeman & Co., 482

Abd-al-Kâdir, 14, 431

Abd-al-Kâdir ms., 31, 431, 542, 543 Description, 541

Abele, Chris, _pat._, 630, 638, 644, 645; _d._ (1910), 641

_Abeokutæ, C._, 142 Java, 216

_Abeokutæ_ × _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-Kâdir'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, Caffè 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 Champmeslé, 91 Cibber, Colley, 579 Compton, Bishop of London, 570 de Sévigné, Mme., 91, 565 Dryden, John, 574, 575 Fontenelle, 565 Foote, Samuel, 580, 581 Garrick, David 569, 579, 580 Goldsmith, Oliver, 573, 574 Grévy, 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 Littéraires_, _per._, _q._, 175

_Annals_ (of Phila.), _q._, 120

_Annals on Applied Biology_, _q._, 155

Anne, Queen, 82

_Année Littéraire_, _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 cofè 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 à 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

à 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, Honoré 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, José, 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

Bégon, 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, Café 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

Bibliothéque 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, Café (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 caffé_ (comedy), Goldoni, 28

Bouche, Charles J., 505

Boucher, François, 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, João 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 Cafetiére, 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 Sené'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

Brûleau, Café, 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 à caffè, 33 (_See also_ Coffee houses)

Cabarrus, E.T., 538

Cable-break panic (1884), 528

Cadwallader, _pseud._, 581

Café à la crème, 708 à la minute, 708 au lait, 691, 696 avec beurre, 683 bonifleur (Guadeloupe), 257 brûleau, 106 complet, 683 con léche, 691 de luxe (Guadeloupe), 257 en parché (Guadeloupe), 257 en pergamino (grade), 261 filtré, 675 gloria, 683 mazagran, 92, 655, 682 melangé, 671 nature, 683 sultan, 658 sultane, 694

_Café, The_, _per._, 34

_Café, literary, artistic, and commercial, The_, _per._ (French), 34

_Caféier et le Café, Le_, Jardin, _ill._, _q._, 2, 6, 14, 31 32, 33, 629

Cafés 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 Café 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 Prévost, 683 Régence, de la, 683 Venice Florian's, 686 (_See also_ Coffee houses; Hotels; Restaurants; Taverns)

Cafés chantants (_see_ Coffee houses)

Caffè, 3

_Caffè, Il_, Belli, 549

_Caffè, Il_ (almanac, 1829), 558

_Caffè, Il_, _per._, (1764-66), 30, 558

_Caffè, Il_, _per._, (1850-52), 558

_Caffè, Il_, _per._, (1884-89), 558

_Caffè 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, Café, 683

Caracanda Frères, 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

Champmeslé, 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

Chattopádhyáya 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

_Chréstomathie 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

Cobáns (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 Rosée'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 Siécle, 98 Concert Européen, 98 Des Mille Collonnes, _ill._, 99 Development of. 94, 96 Durand, 104 Dutch, 103 Eldorado, 98 English, 103 Février's, 102 First (1672), 291, 670 Folles Bobino, 98 Foy, _ill._, 97, 100 Gaieté, 98 Grand Commun, 102 Gregory's, 93 Guerbois, 104 Laurent, 103, 554 Lefévre's, 96 Le Gantois's, 93 Littéraire, 103 Madrid, 103 Magny's, 94, 96, 102 Maire's, 103 Maison Dorée, 103 Makara's, 93 Maliban's, 93 Mapinot, 102 Massé's, 102 Méot'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 Régence, 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 Frères Provençaux, 102 Vachette, 102 Venua's, 102 Véry, 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

Comité Français du Café, 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, Café, 683

Compton (Bishop of London), 570

Condorcet, 94

Confectionery, C., 695

_Confessions_, Rousseau, 102

_Congensis, C._, 147

_Congensis var. Chalotii_, 147

_Congensis_ × _Ugandæ_, _hyb._, 146

Congo, Belgian, c., 353, 377

Congo coffee, caffein content, 161

Congress of Deputies, 120

Conkling & Lloyd, 476

Con léche, Café, 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

Coppée, François, 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

Crébilon, 94

Credit policy, retail, 428, 429

Creighton, Clarence, 477

Creighton & Ashland, 477

Creighton, Morrison & Meehan, 477

Creme, Café à 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 (Réunion), 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 Pará, 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 São 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

Curaçoa 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 à 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, Rouillé, 8

de Jussieu, Antoine, 6

_De la Café_, 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'Écluse, 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, Café (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 Saluberrimá Cahue seu Café_, etc., Nairon, 16

de Santais, Edward Loysel, _pat._, 629

De Sarlo, _q._, 186

de Saxe, Marie-Josephe, 600

de Sévigné, Madame, 91, 565

de Thévenot, 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

Destrée, _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, François 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 Étienne 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 São 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_ × _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

Esménard, 548; _q._, 8

Esperanza Coffee Co., 497

Essential oil, 163, 164

Essmueller Mill Furnish'g Co., 649

Estienne, Jacques, 548

Estrado & Co., Pedro, 340

Établissements 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

Ewé, 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_ × _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 Réunion, 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-Stüber method, 172

Fenjeyl (_see_ Findjan)

Fenjyn (_see_ Findjan)

Feré, _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

Filtré, Café, 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

François, 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, Théophile, 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, José 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

Gérôme, Jean Léon, 591, 656

Ghiradelli & Co., D., 505

Giacomini, Luigi, _pat._, 648

Gibbon, Edward, 81, 583

Gilbert, Colgate, 494

Gilbert & Co. Colgate, 498

Gillet, Frère, 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, Café, 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 São 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)

Gragé (_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

Grévy, François 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, José, _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 (Rosée'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

Hébert, 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 cafés 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, Edélestan, _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

Lacedæmonian (_see_ Black broth), 13

La Chaussée, 94

La Coux, François Réné, _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'Ainé, _inv._, 620

Lait, Café 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, Établissements, 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

Lefévre, 96

Légal, 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 Café_, 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 Württemberg, 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

Limonáji, 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 Frères (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, Abbé 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, Café, 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 Café 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

Melangé, Café, 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, Café à 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, José Antonio, 9

Mohns-Frese Com. Co., 488

Moir, John R., 535

Mokaska Mfg. Co., 485, 508

_Mokkæ, C._, _hyb._, 138

Molded beans, 170

Molke, 9

Molmenti, Pompeo, _q._, 27, 28

Moncrieff (dramatist), 572

Moncrieff, Alexander, _chk._, 572

Moneuse, Élie, _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

Moréas, 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 cafés (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, Café, 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, Abbé, 548

Omar, Sheik, 13, 14, 655

Opera: _Le Café 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

Parché, Café, 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 Cafetière Sené (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, Café 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 Sacrée, 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 Café en Asia Mineure, De Ternamine's, 591 Café sur un route de Syrie, Marilhat's, 591 Café Turc, Descamp's, 591 Coffee comes to the aid of the Muse, Ruffio's, _ill._, 591 Coffee house at Cairo, Gérôme'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 café, 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 curé, Charlet's, _ill._, 593 Old woman with coffee cup, Philipp's, 591 Oriental coffee house, Meyerhelm's, 591 Parisian boulevard café, Menzel's, 591 Pastor Rautenberg and his Family, Milde's, 591 Petit déjeuner, 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 Caféeria São 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 São Martinho, 208 São 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 Caffè, La_, Goldoni, 555 _Café; ou, l'Ecossaise, Le_, Voltaire, 556 _Caffè, Le_, Rosseau, 554, 555 _Caffè di Campagna, Il_, Galuppi, 556 _Caffettiéra 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 _Café, Le_ (anon.), 548 _Café, Le_, Berchoux, 548 _Caffè, 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_, Esménard, _q._, 8, 548 _Flogé du Café_, 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 Rosée_, _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_, Vaniére, 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, François, _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 Réunion (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_ × _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

Rosée, 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

Schürhoff, _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

Sené, _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 Sèvres c.-pots, 607 Sheffield-plate c.-pots, 607 Silver c.-pots (18th cent.), 619 Sino-Lowestoft c.-pot, 607 London cafés 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

Sèvres 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

Shihâb-ad-Dîn 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 Rosée'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 Café, 446

Société de Café Soluble Belna, 539

Société 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 São 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_ × _Abeokutæ_, _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, Café, 658

Sultane, Café, 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 São 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

Thévenot, 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

Tibiriçá, 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

_Traités Nouveaux et Curieux du Café, 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 São Paulo, 208

Trees, Coffee Number of Brazil, 207, 208 Ecuador, 236, 278 Indo-China, French, 237 Guatemala, 219 Pernambuco, 205 São 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

_Ugandæ_, _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 São 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

Vaniére, 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 privée 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, François, _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

Württemberg, 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, Édelestan. _Le Caféier et le Café._ Paris, 1895 (p. 55).

[4] Dufour, Philippe Sylvestre. _Traités Nouveaux et Curieux du Café, du Thé, 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, Édelestan. _Le Caféier et le Café._ Paris, 1895. (p. 102).

[17] _Année Littéraire._ Paris, 1774 (vol. vi: p. 217).

[18] Franklin, Alfred. _La Vie Privée 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. _Traités Nouveaux et Curieux du Café, du Thé, et du Chocolat._ Lyons, 1684. (Title page has _Traitez_; elsewhere, _Traités_.)

[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 Café._ Paris, 1699.

[26] The Abd-al-Kâdir manuscript is described and illustrated in