V.—Chicory.—This is a common adulterant. The roasted root is prepared by cutting the full-grown root into slices, and exposing it to heat in iron cylinders, along with about 1 1/2 per cent or 2 per cent of lard, in a similar way to that adopted for coffee. When ground to powder in a mill it constitutes the {211} chicory coffee so generally employed both as a substitute for coffee and as an adulterant. The addition of 1 part of good, fresh, roasted chicory to 10 or 12 parts of coffee forms a mixture which yields a beverage of a fuller flavor, and of a deeper color than that furnished by an equal quantity of pure or unmixed coffee. In this way a less quantity of coffee may be used, but it should be remembered that the article substituted for it does not possess in any degree the peculiar exciting, soothing, and hunger-staying properties of that valuable product. The use, however, of a larger proportion of chicory than that just named imparts to the beverage an insipid flavor, intermediate between that of treacle and licorice; while the continual use of roasted chicory, or highly chicorized coffee, seldom fails to weaken the powers of digestion and derange the bowels.
COFFEE CORDIAL: See Wines and Liquors.
COFFEE EXTRACTS: See Essences and Extracts.
COFFEE SYRUPS: See Syrups.
COFFEE FOR THE SODA FOUNTAIN: See Beverages.
COIL SPRING: See Steel.
COIN CLEANING: See Cleaning Preparations and Methods.
COINS, IMPRESSIONS OF: See Matrix Mass.
COIN METAL: See Alloys.
COLAS: See Veterinary Formulas.