Coffee, its History, Classification and Description

About this eBook

Author

Walsh, Joseph M.

Title

Coffee : its history, classification and description

Original Publication

Philadelphia: The John C. Winston co., 1894.

Credits

Tim Lindell, Turgut Dincer, Harry Lamé and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Language

English

LoC Class

SB: Agriculture: Plant culture

Subject

Coffee

Category

Text

Project Gutenberg

eBook-No. 79274

Release Date

August 5, 2026

Copyright

Public domain in the USA.

Contents

1. 1.COFFEE —ITS— History, Classification and Description
2. 2.Untitled
3. 3.CHAPTER I. EARLY HISTORY. — INTRODUCTION INTO EUROPE.
4. 4.CHAPTER II. GEOGRAPHICAL DISTRIBUTION — INTRODUCTION OF THE COFFEE PLANT INTO AMERICA.
5. 5.CHAPTER III. BOTANICAL CHARACTERISTICS AND FORM. — SUB-VARIETIES. — Coffea Arabica , — Coffea Liberica , — Coffea Maragogipe , — OTHER VARIETIES.
6. 6.CHAPTER IV. CULTIVATION AND PREPARATION. — SOIL AND CLIMATE. — SELECTING LAND. — SITUATION AND ASPECT. — SHELTER AND SHADE. — CLEANING AND BURNING. — LINING AND MARKING. — ROADING AND DRAINING. — LAYING OUT THE NURSERY. — DISTANCES OF PLANTS. — HOLING AND PITTING. — PLANTING AND PICKING. — DIBBLING AND STAKING. — SUPPLYING VACANCIES. — CATCH-CROPS. — MANURES AND MANURING. — WEEDING AND PRUNING. — ENEMIES AND REMEDIES. — GATHERING AND HARVESTING. — PULPING AND PREPARING. — FERMENTING AND DRYING. — HULLING AND PEELING. — WINNOWING AND SIZING. — BUILDINGS AND STORES. — PACKING AND SHIPPING. — COST AND PROFIT.
7. 7.CHAPTER V. COMMERCIAL CLASSIFICATION AND DESCRIPTION. — AFRICAN COFFEES. — ASIAN COFFEES — ARABIAN COFFEE — OTHER VARIETIES. — EAST-INDIAN COFFEES. — CEYLON COFFEES. — MALAYAN COFFEES — JAVA COFFEES. — OTHER VARIETIES. — SUMATRA COFFEES. — CELEBES COFFEES — POLYNESIAN COFFEES — AMERICAN COFFEES. — MEXICAN COFFEES. — WEST INDIAN COFFEES. — CENTRAL AMERICAN COFFEES. — SOUTH AMERICAN COFFEES — OTHER VARIETIES.
8. 8.CHAPTER VI. ROASTING AND GLAZING. — GLAZING. — GRINDING.
9. 9.CHAPTER VII. ADULTERATION AND DETECTION. — RAW OR GREEN COFFEES. — ROASTED COFFEES — GROUND COFFEES — SUBSTITUTES AND ADULTERANTS.
10. 10.CHAPTER VIII. BLENDING AND PREPARING. — ROASTED COFFEE BLENDS. — GROUND COFFEE BLENDS. — PREPARING FOR USE.
11. 11.CHAPTER IX. CHEMICAL, MEDICAL AND DIETICAL. — MEDICINAL EFFECTS. — DIETETICAL PROPERTIES. — MORAL INFLUENCE.
12. 12.CHAPTER X. PRODUCTION AND CONSUMPTION. — TABLE I. WORLD’S PRODUCTION (ESTIMATED). — TABLE II. WORLD’S CONSUMPTION (ESTIMATED). — TABLE III. — TABLE IV. — TABLE V.
13. 13.APPENDIX. — TABLE I. — TABLE II. — TABLE III. — TABLE IV. — TABLE V. — TABLE VI. — TABLE VII. — TABLE VIII. — TABLE IX. — TABLE X. — TABLE XI. — TABLE XII. — Transcriber's Notes

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