Coffee and Chicory
by P. L. Simmonds
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Language: English
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About this eBook
- Author
- Simmonds, P. L. (Peter Lund), 1814-1897
- Title
- Coffee and chicory : Their culture, chemical composition, preparation for market, and consumption, with simple tests for detecting adulteration, and practical hints for the producer and consumer
- Credits
- Produced by Chris Curnow, Chuck Greif and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
- Language
- English
- LoC Class
- SB: Agriculture: Plant culture
- Subject
- Chicory
- Category
- Text
- Project Gutenberg
- eBook-No. 57340
- Release Date
- June 16, 2018
- Copyright
- Public domain in the USA.
Contents
- 1.COFFEE AND CHICORY:
- 2.PREFACE.
- 3.CONTENTS. — COFFEE AND CHICORY.
- 4.COFFEE. — SECTION I. BOTANICAL DESCRIPTION. — SECTION II. HISTORY OF ITS INTRODUCTION AND DISTRIBUTION. — SECTION III. PRODUCTION AND SUPPLY. — SECTION IV. COMMERCIAL VARIETIES OF COFFEE. — SECTION V. CHEMICAL ANALYSIS. — SECTION VI. COFFEE-LEAF TEA, &c. — SECTION VII. ADULTERANTS. — SECTION VIII. CULTURE IN THE WEST INDIES AND AMERICA. — SECTION IX. CULTURE IN ARABIA. — SECTION X. CULTIVATION IN CEYLON. — SECTION XI. BUILDINGS, PLANTING, &c., IN CEYLON. — SECTION XII. HARVESTING THE CROP AND PREPARATION FOR MARKET. — SECTION XIII. PREPARATION FOR MARKET—( Continued ). — SECTION XIV. CULTIVATION IN SOUTHERN INDIA. — SECTION XV. BOURBON, JAVA, AND THE EAST. — SECTION XVI. COFFEE AS A BEVERAGE.
- 5.CHICORY — SECTION I. INTRODUCTION INTO ENGLAND.—CONTINENTAL PRODUCTION AND CONSUMPTION. — SECTION II. CULTIVATION, HARVESTING, AND PREPARATION FOR MARKET. — SECTION III. STRUCTURE AND CHEMICAL COMPOSITION.
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