02375cam a22003373u 4500 57340 UtSlPG 20260610134324.0 m cr n 260607r2018||||utu|||||o|||||||||||||| d 15007919 UtSlPG en iso639-1 SB Simmonds, P. L. (Peter Lund), 1814-1897 Coffee and chicory Salt Lake City, UT : Project Gutenberg, 2018 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2018-06-16 Produced by Chris Curnow, Chuck Greif and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) "Coffee and Chicory: Their Culture, Chemical Composition, Preparation for Market, and Consumption" by P.L. Simmonds is a scientific publication written in the mid-19th century. The book provides a comprehensive exploration of coffee and chicory, detailing their cultivation, chemical properties, market preparation, and consumption practices. The work aims to inform both producers and consumers, offering practical advice and insights into these important agricultural products. The opening of the book sets the stage by describing the significance of coffee cultivation and preparation in various countries, highlighting the need for a practical guide that addresses changes in coffee supply and trade. Simmonds notes the historical context of coffee's introduction into England and its growing popularity over time. He introduces the botanical aspects of the coffee tree, specifically "Coffea arabica", detailing its characteristics and the influence of geography on coffee quality. Additionally, the text promises a thorough examination of coffee's chemical composition and practical hints for detecting adulteration, reflecting the author's intention to combine scientific rigor with practical application. (This is an automatically generated summary.) Original publication data not identified Food adulteration and inspection Coffee Chicory https://www.gutenberg.org/ebooks/57340 98171 98171