Coffee, Substitutes for

These are numerous, but are now seldom employed, owing to the cheapne of the genuine article, and the stringency of the revenue laws. Among the principal are the following:— 1. Coffee, Acorn. From acorns deprived of their shells, husked, dried, and roasted. 2. Coffee, Bean. Horse-beans roasted along with a little honey or sugar. 3. Coffee, Beet-root. From the yellow beet-root, sliced, dried in a kiln or oven, and ground with a little coffee. 4. Coffee, Dandelion. From dandelion roots, sliced, dried, roasted, and ground with a little caramel. 5. Coffee, German. Syn. Succory c. , Chicory c. From chicory or succory. Used both for foreign coffee, and to adulterate it. Obs. All the above are roasted, before grinding them, with a little fat or lard. Those which are larger than coffee-berries are cut into small slices before being roasted. They po e none of the exhilarating properties or medicinal virtues of foreign coffee. COINS. See Medals and Electrotype .