Simmonds, P. L. (Peter Lund) 1814-1897 creator text utu 2018 monographic en 1 online resource : multiple file formats "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.) 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) Original publication data not identified Food adulteration and inspection Coffee Chicory SB Original publication data not identified 15007919 https://www.gutenberg.org/ebooks/57340 https://www.gutenberg.org/ebooks/57340 UtSlPG 260607 20260610134324.0 57340