http://www.gutenberg.org/ebooks/57340.opds 2024-11-08T08:48:05Z Coffee and chicory : Their culture, chemical composition, preparation for… Free eBooks since 1971. Project Gutenberg https://www.gutenberg.org webmaster@gutenberg.org https://www.gutenberg.org/gutenberg/favicon.ico 25 1 2024-11-08T08:48:05Z 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

This edition had all images removed.

LoC No.: 15007919

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

Note: Reading ease score: 63.0 (8th & 9th grade). Neither easy nor difficult to read.

Credits: Produced by Chris Curnow, Chuck Greif and the Online
Distributed Proofreading Team at http: //www.pgdp.net (This
file was produced from images generously made available
by The Internet Archive)

Summary: "Coffee and Chicory: Their Culture, Chemical Composition, Preparation for Market, and Consumption" by P.L. Simmonds is a scientific publication written in the mid-19th century. The book provides a comprehensive exploration of coffee and chicory, detailing their cultivation, chemical properties, market preparation, and consumption practices. The work aims to inform both producers and consumers, offering practical advice and insights into these important agricultural products. The opening of the book sets the stage by describing the significance of coffee cultivation and preparation in various countries, highlighting the need for a practical guide that addresses changes in coffee supply and trade. Simmonds notes the historical context of coffee's introduction into England and its growing popularity over time. He introduces the botanical aspects of the coffee tree, specifically "Coffea arabica", detailing its characteristics and the influence of geography on coffee quality. Additionally, the text promises a thorough examination of coffee's chemical composition and practical hints for detecting adulteration, reflecting the author's intention to combine scientific rigor with practical application. (This is an automatically generated summary.)

Author: Simmonds, P. L. (Peter Lund), 1814-1897

EBook No.: 57340

Published: Jun 16, 2018

Downloads: 310

Language: English

Subject: Food adulteration and inspection

Subject: Coffee

Subject: Chicory

LoCC: Agriculture: Plant culture

Category: Text

Rights: Public domain in the USA.

urn:gutenberg:57340:2 2018-06-16T00:00:00+00:00 Public domain in the USA. Simmonds, P. L. (Peter Lund) en urn:lccn:15007919 1
2024-11-08T08:48:05Z 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

This edition has images.

LoC No.: 15007919

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

Note: Reading ease score: 63.0 (8th & 9th grade). Neither easy nor difficult to read.

Credits: Produced by Chris Curnow, Chuck Greif and the Online
Distributed Proofreading Team at http: //www.pgdp.net (This
file was produced from images generously made available
by The Internet Archive)

Summary: "Coffee and Chicory: Their Culture, Chemical Composition, Preparation for Market, and Consumption" by P.L. Simmonds is a scientific publication written in the mid-19th century. The book provides a comprehensive exploration of coffee and chicory, detailing their cultivation, chemical properties, market preparation, and consumption practices. The work aims to inform both producers and consumers, offering practical advice and insights into these important agricultural products. The opening of the book sets the stage by describing the significance of coffee cultivation and preparation in various countries, highlighting the need for a practical guide that addresses changes in coffee supply and trade. Simmonds notes the historical context of coffee's introduction into England and its growing popularity over time. He introduces the botanical aspects of the coffee tree, specifically "Coffea arabica", detailing its characteristics and the influence of geography on coffee quality. Additionally, the text promises a thorough examination of coffee's chemical composition and practical hints for detecting adulteration, reflecting the author's intention to combine scientific rigor with practical application. (This is an automatically generated summary.)

Author: Simmonds, P. L. (Peter Lund), 1814-1897

EBook No.: 57340

Published: Jun 16, 2018

Downloads: 310

Language: English

Subject: Food adulteration and inspection

Subject: Coffee

Subject: Chicory

LoCC: Agriculture: Plant culture

Category: Text

Rights: Public domain in the USA.

urn:gutenberg:57340:3 2018-06-16T00:00:00+00:00 Public domain in the USA. Simmonds, P. L. (Peter Lund) en urn:lccn:15007919 1