movelearn

All about coffee by William H. Ukers

2 by William H. Ukers, Ukers, William H. (William Harrison), 1873-1945

Chapter 17: CHAPTER XVI

Chapters

Chapter 1 Chapter 1
Chapter 2 CHAPTER I
Chapter 3 CHAPTER II
Chapter 4 CHAPTER III
Chapter 5 INTRODUCTION OF COFFEE INTO WESTERN EUROPE
Chapter 6 CHAPTER V
Chapter 7 CHAPTER VI
Chapter 8 CHAPTER VII
Chapter 9 CHAPTER VIII
Chapter 10 CHAPTER IX
Chapter 11 CHAPTER X
Chapter 12 CHAPTER XI
Chapter 13 INTRODUCTION OF COFFEE INTO NORTH AMERICA
Chapter 14 CHAPTER XIII
Chapter 15 CHAPTER XIV
Chapter 16 CHAPTER XV
Chapter 17 CHAPTER XVI
Chapter 18 CHAPTER XVII
Chapter 19 CHAPTER XVIII
Chapter 20 CHAPTER XIX
Chapter 21 CHAPTER XX
Chapter 22 CHAPTER XXI
Chapter 23 CHAPTER XXII
Chapter 24 CHAPTER XXIII
Chapter 25 CHAPTER XXIV
Chapter 26 CHAPTER XXV
Chapter 27 CHAPTER XXVI
Chapter 28 CHAPTER XXVII
Chapter 29 CHAPTER XXVIII
Chapter 30 CHAPTER XXIX
Chapter 31 CHAPTER XXX
Chapter 32 CHAPTER XXXI
Chapter 33 CHAPTER XXXII
Chapter 34 CHAPTER XXXIII
Chapter 35 CHAPTER XXXIV
Chapter 36 CHAPTER XXXV
Chapter 37 CHAPTER XXXVI
Chapter 38 CHAPTER I
Chapter 39 3. The foreign forms are unstressed and have no _h_. The original _v_ or
Chapter 40 CHAPTER II
Chapter 41 introduction of coffee into Martinique, with particular reference to
Chapter 42 1840. In 1852 coffee cultivation was begun in Salvador with plants
Chapter 43 CHAPTER III
Chapter 44 1517. The drink continued its progress through Syria, and was received
Chapter 45 INTRODUCTION OF COFFEE INTO WESTERN EUROPE
Chapter 46 1576. He was the first European to mention coffee; and to him also
Chapter 47 1671. It was written in Latin by Antoine Faustus Nairon (1635-1707),
Chapter 48 CHAPTER V
Chapter 49 introduction to France.
Chapter 50 CHAPTER VI
Chapter 51 CHAPTER VII
Chapter 52 CHAPTER VIII
Chapter 53 CHAPTER IX
Chapter 54 CHAPTER X
Chapter 55 1665. It was a ten-page pamphlet, and proved to be excellent propaganda
Chapter 56 1675. It forbade the coffee houses to operate after January 10, 1676.
Chapter 57 1783. Among the most notable members were Johnson, the arbiter of
Chapter 58 chapter XXXII)]
Chapter 59 CHAPTER XI
Chapter 60 1657. One account says that a decoction, supposed to have been coffee,
Chapter 61 INTRODUCTION OF COFFEE INTO NORTH AMERICA
Chapter 62 1691. Twenty-seven years later, his widow, Mary Gutteridge, petitioned
Chapter 63 CHAPTER XIII
Chapter 64 CHAPTER XIV
Chapter 65 1700. Watson, in one place in his _Annals_ of the city, says 1700, but
Chapter 66 1766. Here, too, for several years the fishermen set up May poles.
Chapter 67 CHAPTER XV
Chapter 68 CHAPTER XVI
Chapter 69 chapter XV, destroyed Ceylon's once prosperous coffee industry. As it
Chapter 70 1. under surface of affected leaf, x 1/2; 2, section through same
Chapter 71 CHAPTER XVII
Chapter 72 1750. Fresh chicory[183] contains about 77 percent water, 7.5 gummy
Chapter 73 1. _Macroscopic Examination--Tentative_
Chapter 74 2. _Coloring Matters--Tentative_
Chapter 75 3. _Macroscopic Examination--Tentative_
Chapter 76 4. _Preparation of Sample--Official_
Chapter 77 5. _Moisture--Tentative_
Chapter 78 6. _Soluble Solids--Tentative_
Chapter 79 7. _Ash--Official_
Chapter 80 8. _Ash Insoluble in Acid--Official_
Chapter 81 9. _Soluble and Insoluble Ash--Official_
Chapter 82 10. _Alkalinity of the Soluble Ash--Official_
Chapter 83 11. _Soluble Phosphoric Acid in the Ash--Official_
Chapter 84 12. _Insoluble Phosphoric Acid in the Ash--Official_
Chapter 85 13. _Chlorides--Official_
Chapter 86 14. _Caffein--The Fendler and Stüber Method--Tentative_
Chapter 87 15. _Caffein--Power-Chestnut Method--Official_
Chapter 88 16. _Crude Fiber--Official_
Chapter 89 17. _Starch--Tentative_
Chapter 90 18. _Sugars--Tentative_
Chapter 91 19. _Petroleum Ether Extract--Official_
Chapter 92 20. _Total Acidity--Tentative_
Chapter 93 21. _Volatile Acidity--Tentative_
Chapter 94 22. _Protein_
Chapter 95 23. _Ten Percent Extract--McGill Method_
Chapter 96 24. _Caffetannic Acid--Krug's Method_[187]
Chapter 97 CHAPTER XVIII
Chapter 98 114. Her principal food was coffee, of which she took daily as many
Chapter 99 3. Typewriting
Chapter 100 5. Opposites St. St. St. None 2.5-3 Next
Chapter 101 6. Calculation St. St. St. None 2.5 Next
Chapter 102 8. Cancellation Ret. ? St. None 3-5 No
Chapter 103 9. S-W illusion 0 0 0
Chapter 104 13. General health and conditions of
Chapter 105 CHAPTER XIX
Chapter 106 CHAPTER XX
Chapter 107 1875. The lowest annual production was 20,280,589 pounds in 1818. The
Chapter 108 1919. Only 2,200 pounds were produced in 1917. However, the climate and
Chapter 109 CHAPTER XXI
Chapter 110 CHAPTER XXII
Chapter 111 1723. Seven years later, 472,000 pounds were shipped; and in 1732-33
Chapter 112 5. Belgium 11.06 10. France 7.74
Chapter 113 1919. The imports in 1913 were more than 40,000,000 pounds, in 1914 more
Chapter 114 CHAPTER XXIII
Chapter 115 1. From Cucuta, it travels thirty-five miles by railroad to Puerto
Chapter 116 2. At Puerto Villamizar it is loaded into small, flat-bottomed, steel
Chapter 117 3. At Encontrados the cargo is loaded on river steamboats more or less
Chapter 118 4. At Maracaibo it is taken by ocean vessel, which either carries it
Chapter 119 1919. Seats are now (1922) worth about $6,000.
Chapter 120 CHAPTER XXIV
Chapter 121 1890. Ceylon coffees are classified commercially as "native",
Chapter 122 CHAPTER XXV
Chapter 123 CHAPTER XXVI
Chapter 124 CHAPTER XXVII
Chapter 125 1. Charge interest on the net amount of the total investment at the
Chapter 126 2. Charge rental on real estate or buildings at a rate equal to
Chapter 127 3. Charge, in addition to what is paid for hired help, an amount
Chapter 128 4. Charge depreciation on all goods carried over on which a less
Chapter 129 5. Charge depreciation on buildings, tools, fixtures, or anything
Chapter 130 7. Charge all fixed expenses, such as taxes, insurance, water,
Chapter 131 8. Charge all incidental expenses, such as drayage, postage, office
Chapter 132 9. Charge losses of every character, including goods stolen, or
Chapter 133 12. When it is ascertained what the sum of all the foregoing items
Chapter 134 13. Take this percent and deduct it from the price of any article
Chapter 135 14. Go over the selling prices of the various articles and see what
Chapter 136 CHAPTER XXVIII
Chapter 137 introduction of Ariosa by John Arbuckle in 1873. Some of the early
Chapter 138 1. The intrinsic desirability of coffee--the actual pleasure to be
Chapter 139 2. That it is delightful medium for social intercourse--part of the
Chapter 140 3. That its proper service is a badge of social distinction--the mark of
Chapter 141 CHAPTER XXIX
Chapter 142 chapter XXIII, telling how green coffees are bought and sold.
Chapter 143 1911. The complete story of the growth of this most important coffee
Chapter 144 CHAPTER XXX
Chapter 145 1919. In 1920, there was a falling off to 137,000,000 pounds, and it may
Chapter 146 1902. John Wilde died in 1914.
Chapter 147 1848. Among them were: Beard & Cummings. 281 Front Street; Henry B.
Chapter 148 1899. The business was incorporated by his children under the same name
Chapter 149 1875. Then he was a clerk for Park & Tilford, office man with Arbuckle
Chapter 150 1888. James S. Sanborn died in 1903, and Charles E. Sanborn died two
Chapter 151 1851. Calvin Durand entered the firm in 1879, and the name was changed
Chapter 152 1911. Durand & Kasper merged, 1921, with Henry Horner & Co. and McNeil &
Chapter 153 1882. Mr. Blair retired in 1913, and W.S. Rice was elected president. He
Chapter 154 1919. O.S.A. Sprague died in 1909, Ezra J. Warner Sr. in 1910, and
Chapter 155 1919. Since that time, his son, Jerome J., has carried on the business,
Chapter 156 1919. In this year a new corporation, called the Heekin Company, was
Chapter 157 1896. The business was incorporated in 1901 as the J.G. Flint Co., with
Chapter 158 1878. Henry A. continued the business until 1881, when Francis Widlar
Chapter 159 1921. The firm first roasted coffee in 1891. Prior to that time it had
Chapter 160 1916. The business is now (1922) carried on by W.E. and Jay E. Tone.
Chapter 161 CHAPTER XXXI
Chapter 162 1869. A wool concern engaged him as buyer, and for about six years he
Chapter 163 CHAPTER XXXII

Chapter 17: 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

41 words

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