Coffee and chicory : $b Their culture, chemical composition, preparation for market, and consumption, with simple tests for detecting adulteration, and practical hints for the producer and consumer

** "Coffee and Chicory: Their Culture, Chemical Composition, Preparation for Market, and Consumption" by P.L. Simmonds is a mid-19th-century informative book all about coffee and chicory. It digs into how they're grown, what they're made of chemically, how they get ready to sell in markets, and how people use them. It’s made to help farmers and people who buy coffee by giving them advice and information about these important crops. The beginning talks about how coffee crops and preparation are important in the world, and how there is a need for a helpful guide to keep up with changes in coffee. Simmonds mentions that coffee came to England a long time ago and has become more popular lately. The text describes the scientific details about the coffee plant, going into the "Coffea arabica" tree, pointing out how the location where it's grown affects how good the coffee is. This book aims to be both detailed and helpful, by covering chemical details and easy tests to identify contamination. **