CONTENTS.
P. L. Simmonds
COFFEE.
SECTION I.
PAGE
Botanical Description of the Coffee-Tree
(with two illustrations)
1
SECTION II.
History of its Introduction and Distribution
6
SECTION III.
Production and Supply
12
SECTION IV.
Commercial Varieties of Coffee
15
SECTION V.
Chemical Analyses
20
SECTION VI.
Coffee-Leaf Tea, &c.
27
SECTION VII.
Adulterants
(
with an illustration
)
29
SECTION VIII.
Culture in the West Indies and America
34
SECTION IX.
Culture in Arabia
42
SECTION X.
Cultivation in Ceylon
(
with an illustration
)
45
SECTION XI.
Buildings, Planting, &c., in Ceylon
(
with four illustrations
)
52
SECTION XII.
Harvesting the Crop, and Preparation for Market
(
with an illustration
)
59
SECTION XIII.
Preparation for Market, continued
63
SECTION XIV.
Cultivation in Southern India
73
SECTION XV.
Bourbon, Java, and the East
78
SECTION XVI.
Coffee as a Beverage
81
————
CHICORY
.
SECTION I.
Introduction into England. Continental Production and Consumption
88
SECTION II.
Cultivation. Harvesting and Preparation for Market
93
SECTION III.
Structure and Chemical Composition
(
with an illustration
)
98
COFFEE AND CHICORY.
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