Book Description

Excerpt from Tea, Coffee, and Cocoa: A Practical Treatise on the Analysis of Tea, Coffee, Cocoa, Chocolate, Mate (Paraguay Tea), Etc This book is intended to form one of a series of Manuals for the use of Public Analysts under the Adulteration Act, and in writing it I have put forward the results of my own experience and observation. For much of the material, I am, however, indebted to the labours of others. To Fligot, whose work on Tea is more than thirty years old, I am largely indebted, as will be apparent to my readers. Zollers paper in Liebigs Annalen in the year 1871, 1 have likewise quoted. To Mr Allen of Sheffield, as will likewise be observed, I am indebted for the titration of tannin described in its proper place. The ash of cofifee has likewise been investigated by Mr Allen. The part of the book relating to Tea has been in type since the beginning of May. To this circumstance the absence of all allusion to some very recent papers by Mr Allen and Mr Wigner is to be ascribed. In a general way I regard the most recent investigations as being favourable to my views as expressed in this book. In the part devoted to Coffee, I have largely availed myself of the report by Qraham, Stenhouse, and Campbell, published by the Chemical Society iu the year 1857. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works."