Mogdad coffee. - This adulterant or substitute consists of the seeds of the Cassia occidentalis.1 E. Geissler2 examinedMogdad coffee by Hager's method and found that it sinks very rapidly in water and colors sodium chloride solution more intensely than coffee does; its infusion is not indifferent to ferric chloride or tannic acid; it contains no starch. Janecek 3 analyzed Mogdad coffee and found a. different tannin from that in the seed of Coffea Arabica, but no caffeine.

Mussaenda coffee. - This4 substance was supposed to be seeds derived from Mussaenda borbonica, but later investigations made at Kew Gardens show these seeds to be from Gaertnera vaginata. It is stated that Mussaenda coffee contains no caffeine.

Cocoa husks. - Cocoa husks may be identified by the methods given under cocoa preparations.

Sugar and sirup. - Coffees are sometimes treated with sugar or sirup, then roasted. When the caramel formed on roasting amounts to an appreciable weight, it shoud be considered an adulterant. Stutzer5 and Reitnair recommend the following method for the examination of coffees supposed to have received this treatment: 20 grams of whole coffee beans are transferred to a litre flask, covered with 500 cc. water and the flask is then violently shaken for five minutes. After shaking complete the volume to 1,000 cc, mix and filter off 50 cc. of the solution into a tarred dish; evaporate to dryness on a water-bath, then transfer to an oven heated to 95°-99° and dry two hours; weigh the residue, incinerate, and deduct the ash before calculating the organic matter extracted. Pure roasted coffee treated by this method gave from 0.44 to 0.72 per cent organic matter, and colored the water only slightly, while coffees which had been roasted with sugar colored the water more or less strongly and gave from 1.81 to 8.18 per cent organic extract.

The glazing of coffees, according to Konig,6 is objectionable, not that the glazing material is unwholesome, but because coffees so treated retain an excess of moisture in the roasting process. The following comparative analyses quoted by Konig show the effect of roasting with and without sugar. The sirup employed for glazing was simply a solution of starch sugar.

1 J.Moeller, Pharm. Centralhalle, 22, 133; Zeitsch. f. anal. Chem., 21, 438.

2 Op. cit., 22, 134.

3 Chem. Ztg., 1880, 442; Jahresb. d. Chem., 1880, 1070.

4Pharm. J. Trans., Nov. 16, 1889, 381; Am. J. Pharm , 20, 4, 174.

5Zeitscb. f. angew. Chem., 1888, 701, also op. cit., 1890, 706.

6Zeitsch. f, angew. Chem., 1888, 631.

A.- Coffees Roasted With Sugar

B. - Coffees Roasted Without Sugar

The large percentage of moisture retained by the glazed coffee and the decided increase in the soluble matters adhering to the beans must certainly prove of considerable profit to the roaster without advantage to the consumer.