Publisher's Synopsis
Coffee and Chicory: Their Culture, Chemical Composition, Preparation for Market, and Consumption is a comprehensive book written by Peter Lund Simmonds and published in 1864. The book explores the history, cultivation, and chemical composition of coffee and chicory, two popular beverages consumed around the world. The author provides detailed information on the different varieties of coffee and chicory, their cultivation, and the various methods used for preparing them for market. Simmonds also delves into the chemical composition of these drinks, explaining the various compounds that give them their unique flavors and aromas. In addition to discussing the production and chemical properties of coffee and chicory, the book also explores their consumption. Simmonds provides detailed instructions on the preparation of these beverages, including the use of various brewing methods and the addition of milk, sugar, and other flavorings. Overall, Coffee and Chicory is an informative and detailed resource for anyone interested in the history, cultivation, and consumption of these popular beverages. The book is a valuable resource for coffee and chicory enthusiasts, as well as for those interested in the science and chemistry of food and drink.With Simple Tests For Detecting Adulteration, And Practical Hints For The Producer And Consumer.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.
