Coffee is frequently adulterated with chicory, which is harmless. Coffee should not be allowed to boil long or stand in the coffee pot over a fire, as the tannin is extracted, which renders it more indigestible. Much controversy has been indulged in over the effect of coffee upon the system, but like many other similar questions it has not reached a practical solution. The general opinion seems to be that when properly made and used in moderation it is a valuable stimulant and not harmful to adults.
COCOA.
Cocoa and chocolate contain more food substances than tea or coffee, although their use in this respect is not of much value. The following table gives the analysis of cocoa (Stutzer):—
| Theobromine | 1.73 |
| Total nitrogenous substance | 19.28 |
| Fat | 30.51 |
| Water | 3.83 |
| Ash (mineral matter) | 8.30 |
| Fibre and non-nitrogenous extract | 37.48 |
ALCOHOL.
The use of alcohol is wholly unnecessary for the health of the human organism. (See Public School Physiology and Temperance.)
Condiments.
Condiments and spices are used as food adjuncts; they supply little nourishment, the effect being mainly stimulating, and are very injurious when used in excess. They add flavor to food and relieve monotony of diet. The use of such condiments as pepper, curry, pickles, vinegar and mustard, if abused, is decidedly harmful. Salt is the only necessary condiment, for reasons given in the chapter on mineral matter. The blending of flavors so as to make food more palatable without being injured is one of the fine arts in cookery. Some flavors, such as lemon juice, vinegar, etc., increase the solvent properties of the gastric juice, making certain foods more digestible.