Coffee And Chicory

Coffee And Chicory: Their Culture, Chemical Composition, Preparation For Market, And Consumption (1864) is a comprehensive book written by Peter Lund Simmonds that explores the history, cultivation, and consumption of coffee and chicory. The book provides detailed information on the chemical composition of these two popular beverages, as well as the various methods used to prepare and market them. Simmonds also delves into the cultural significance of coffee and chicory, tracing their origins and discussing their impact on society. This book is a valuable resource for anyone interested in the history and science of coffee and chicory, as well as those involved in the production and marketing of these products.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.