Coffee And Chicory: Their Culture, Chemical Composition, Preparation For Market, And Consumption (1864) is a comprehensive book written by Peter Lund Simmonds that explores the history, cultivation, chemical composition, and preparation of coffee and chicory. The book is divided into several chapters, each of which covers a different aspect of the coffee and chicory industry.The first chapter provides an overview of the history of coffee and chicory, tracing their origins from ancient times to the present day. The second chapter focuses on the cultivation of coffee and chicory, discussing the different varieties of coffee and chicory plants, their growing conditions, and the methods used to harvest and process them.The third chapter delves into the chemical composition of coffee and chicory, discussing the various compounds that give these beverages their unique flavors and aromas. The fourth chapter covers the preparation of coffee and chicory for market, including the roasting, grinding, and packaging processes.The final chapter explores the consumption of coffee and chicory, discussing the different ways in which these beverages are prepared and consumed in various cultures around the world. Throughout the book, Simmonds provides detailed information and practical advice for anyone interested in the coffee and chicory industry, making it an invaluable resource for coffee and chicory enthusiasts, historians, and industry professionals alike.With Simple Tests For Detecting Adulteration, And Practical Hints For The Producer And Consumer.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.