1872 Cooling Cups and Dainty Drinks (Mixellany)

138 Temperate Beverages. the alkaloid caffeine, which is identical in its cha- racter to theine, the principle of tea. Caffvic Acid is a peculiar acid contained in raw coffee; caffeone a brown aromatic oil, formed dur- ing the roasting of coffee. In reference to chicory, that doubtful improver of coffee, we may say that it gives a dark appearance to the liquid, and a bitter flavour, making the coffee appear stronger than it really is, to the deterioration of its flavour. The use of isinglass or any artificial finings to clarify coffee is objectionable, for the reason that such a process removes much of the astringency and vivacity of the infusion. A cup of coffee stirred with a pod of vanilla will acquire a delicious flavour. Ground coffee is frequently adulterated with roasted beans. Chicory Detected. —When the presence of chicory is suspected, place a teaspoonful of the coffee on. the top of a tumbler of cold water ; if pure, it will float for some time, and hardly colour the water ; but if chicory is present, it will rapidly absorb, and impart a red tint to the water as it falls. A good liquor for making coffee is made by first infusing a handful of oats in a quart of boiling water for a quarter of an hour; then strain and add