Take some good chufas, or earth almonds, wash them well, and bake in the oven or roast in a peanut roaster until quite brown, but not burned. Grind in a coffee-mill, but not very fine, then use the same as any coffee. (See article on Chufas.)
Roast the kernels of the Brazil-nut to a nice brown; when cold, pound or grind to a coarse meal. Use 1 heaping table-spoonful to 1 pint of water. Simmer gently for one hour.
Put butternut kernels on a pie-tin, and bake in the oven until they are nicely browned, but not scorched. When cold, mash them to a meal with a cup or glass bottle on the tin, and use 1 tablespoonful for 2 cups of coffee. It is rich, and has the best flavor of all coffee substitutes.
Roast the walnut kernels in the same way as for butternut coffee, and use the same quantity for making the coffee.