[CHAPTER XVI]
The Microscopy of the Coffee Fruit
How the beans may be examined under the microscope, and what is revealed—Structure of the berry, the green, and the roasted beans—The coffee-leaf disease under the microscope—Value of microscopic analysis in detecting adulteration Page 149
[CHAPTER XVII]
The Chemistry of the Coffee Bean
By Charles W. Trigg.
Chemistry of the preparation and treatment of the green bean—Artificial aging—Renovating damaged coffees—Extracts—"Caffetannic acid"—Caffein, caffein-free coffee—Caffeol—Fats and oils—Carbohydrates—Roasting—Scientific aspects of grinding and packaging—The coffee brew—Soluble coffee—Adulterants and substitutes—Official methods of analysis Page 155
[CHAPTER XVIII]
Pharmacology of the Coffee Drink
By Charles W. Trigg
General physiological action—Effect on children—Effect on longevity—Behavior in the alimentary régime—Place in dietary—Action on bacteria—Use in medicine—Physiological action of "caffetannic acid"—Of caffeol—Of caffein—Effect of caffein on mental and motor efficiency—Conclusions Page 174
[CHAPTER XIX]
The Commercial Coffees of the World
The geographical distribution of the coffees grown in North America, Central America, South America, the West India Islands, Asia, Africa, the Pacific Islands, and the East Indies—A statistical study of the distribution of the principal kinds—A commercial coffee chart of the world's leading growths, with market names and general trade characteristics Page 189
[CHAPTER XX]
Cultivation of the Coffee Plant
The early days of coffee culture in Abyssinia and Arabia—Coffee cultivation in general—Soil, climate, rainfall, altitude, propagation, preparing the plantation, shade, wind breaks, fertilizing, pruning, catch crops, pests, and diseases—How coffee is grown around the world—Cultivation in all the principal producing countries Page 197