p. PATTON 
 
 P. 0. Box 4191 
 
 San Francisco 1, Calif. 
 
 M 
 
University of California • Berkeley 
 
 JOSEPH M. BRANSTEN 
 COFFEE & TEA COLLECTION 
 
 Acquired in memory of 
 
 Joseph M. Bransten 
 
 ¥:m 
 
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 AUDREY JANISEN 
 1998 PACIFIC AVE 
 SAN FRANCISCOf CAl| 
 94109 ^ I IP" >"«^>»^« 
 
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A BRIEF SKETCH OF 
 
 MINER'S COFFEE and SPICE MILLS 
 
 AND 
 
 COFFEE HULLING AND CLEANING 
 ESTABLISHMENT 
 
 TOGETHER WITH A 
 
 HISTORY OF COFFEE, SOME VALUABLE STATISTICS 
 
 TELEGRAPHIC CIPHER AND COFFEE 
 
 SHRINKAGE TABLE 
 
 WRITTEN AND COMPILED BY 
 
 W. H. MINER 
 
Digitized by the Internet Archive 
 
 in 2007 with funding frorh 
 
 IVIicrosoft Corporation 
 
 http://www.archive.org/details/briefsketchofnninOOminerich 
 
PREFACE 
 
 The publisher of this pamphlet has endeavored to arrange in this 
 form information that may prove of interest, with tables and statistics 
 that will be useful to the grocery trade in general. The telegraphic 
 cipher in use by this house is introduced here for the benefit of the trade 
 with the recommendation that it be adopted by those who use the wire 
 in cases of urgency. The coffee shrinkage table will be found valuable 
 to purchasers and dealers as a ready reference, to determine at a glance 
 the value of coffee after the shrinkage consequent in roasting. 
 
 With a brief history of the business that has grown to be of the first 
 importance in its line, the publisher, W. H. Miner, presents this work to 
 his friends and clients. 
 
 Beginning in a small room on Fremont street in 1877, with but one 
 primitive coffee machine, the increasing demand in this line has been 
 met by an increase of capacity until now the large spacious building at the 
 corner of Stevenson and Ecker streets, and that known as the Occidental 
 Warehouse at the Pacific Mail Go's dock, contains the modern machinery 
 and equipments of, in the former building, the most complete and exten- 
 sive coffee and spice mill on the Coast, and in the latter the only 
 machinery for the hulling of coffees received here in the shell;. 
 
CONTENTS 
 
 PAGE 
 
 Introduction . . . . . .7 
 
 Early History of Coffee . . . . 12 
 
 The Coffee Plant and its Cultivation . . .19 
 
 The Berry and the Bean .... 21 
 
 Harvesting and Preparation . . . .25 
 
 Miner's Mills — Coffee Roasting ... 29 
 
 Coffee Grinding . . . .31 
 
 Spice Department ... 32 
 
 Packing Department . . .33 
 
 Miner's Coffee Hulling and Cleaning Establishment . 35 
 
 Medical and Dietetic Properties of Coffee . . 37 
 
 Statistical Tables ..... 46 
 
 Coffee Shrinkage Table . . . . .49 
 
 Telegraphic Cipher ..... 50 
 
INTRODUCTION. 
 
 For coffee there were expended in the United States for the year 
 1888 about $90,000,000, and for intoxicating liquors, to the abuse of 
 which is due eighty per cent of the pauperism and insanity, and ninety 
 per cent of the crime committed therein, $900,000,000, a sum largely in 
 excess of the entire national debt. It has often been remarked, some- 
 what as a reproach, that with all her boundless resources and industries, 
 this country is one of the most heavily taxed in all the world. And yet 
 there is no republic and no monarchy that would dare to tax its citizens 
 or subjects so grievously as they tax themselves for the indulgence of a 
 vicious appetite. Wine like money may be a good servant, but assur- 
 edly it is a hard and cruel taskmaker, and its excessive use has probably 
 been the cau-e of more premature deaths than all the epidemics that 
 were ever inflicted on niankind. To coffee, however, there is no such 
 objection, and it is seldom that the health of a community or of an 
 individual suffers by partaking too freely of this harmless stirnulant. 
 On the contrary it is esteemed by physicians as one of the most whole- 
 some of beverages, exercising, as will be explained elsewhere, a bene- 
 ficial influence on the system through its valuable medicinal properties, 
 as an antidote to malarial fever, etc. That "man being reasonable 
 must get drunk'' as Byron puts it, is a proposition that few will be 
 inclinec*. to accept, for drunkenness is an evidence of anything rather 
 than of reason; but assuredly man, as at present constituted, will have 
 his stimulant in one form or other, and will not, as in the golden age, be 
 content with water or milk. 
 
 Among the Greeks and Romans and indeed far into the middle ages 
 wine was the only one known to the world. Then followed spirituous 
 liquors, which, being cheap and untaxed, soon came into general use, so 
 that in England signs were displayed at roadside inns informing the 
 wayfarer that, for a few pence, be could indulge in a prolonged debauch, 
 
 (7) 
 
INTRODUCTION 
 
 and sleep off the effect of each day's orgy on the clean straw provided 
 for him in the cellar. Beer was in common use at least as early as the 
 13th century, and two centuries later appears to have been the universal 
 beverage, being supplied even for the tables of royalty. Of Queen Eliza- 
 beth for instance, we read that it was her Majesty's custom to wash down 
 her matutinal roast beef with copious draughts of ale from a tankard of 
 goodly dimensions. It was not until the 17th century that tea was 
 introduced into England, and long afterwards its price was such as to 
 prevent its consumption except on a small scale among the wealthier 
 classes. In 1664 a present was made by the East India Company to the 
 Queen of England of two pounds of tea, and this was no paltry gift, 
 when it is considered that its price then ranged from $30 to $50 a pound. 
 Of the introduction of coffee as a beverage into European countries 
 mention will be made in the following chapter. Notwithstanding its 
 cost and in the face of much prejudice and opposition, it grew steadily in 
 favor, though it was not until the present century that it became an 
 article of general consumption. At the beginning of the 18th century, 
 when Arabia was the only source of supply, the exports from that 
 country did not exceed 7,500,000 pounds a year, a quantity that would 
 now barely suffice for the demands of California alone. In 1820, when 
 the cultivation of the plant had spread to many other countries, the 
 world's product was estimated at 300,0>)0,000, ar.d fifty years later at 
 1,000,000,000 pounds, while for 1888 the total crop was probably not short 
 of 1,250,000,000 pounds, or 625,000 tons, sufficient to furnish freight for 
 500 large sea-going vessels. 
 
 Foremost among coffee-consuming countries is the United States, which 
 absorbs nearly one-third df the world's entire production, importing in 
 1880 about 350,000,000 pounds or an average of over seven pounds per cap- 
 ita of the population. Next on the list and in the order named arejGermany, 
 France, Austria, Holland, Belgium and Great Britain, the consumption 
 of all European countries being estimated for 1880 at nearly 800,000,000, 
 while Asia, took only about 75,000 and Africa 35,000 tons. In several 
 countries the consumption per head is higher than in the United States, 
 as in Holland, where it often exceeds 20 pounds, and in Belgium and 
 Denmark, where it is from 13 to 14 pounds per capita. In England, one 
 
INTRODUCTION 
 
 pound per head is about the average, but there five pounds of tea are 
 consumed to every pound of cojffee. As with other articles of luxury, 
 however, the scale of consumption varies with the price, with the rates 
 of wages, and the condition of the labor market. 
 
 The institution known as the coffee-house, such as it existed. in 
 England in the 18tK century, when it was patronized by the wdts and poli- 
 ticians of the day, was also represented in the United States. It was at 
 Burns' Coffee-House, for instance, at the foot of Broadway, New York, on 
 the site afterwards occupied by the Atlantic Garden, that a number of 
 merchants assembled in October, 1765, and resolved to discontinue all 
 imports from England, until the obnoxious Stamp Act should be repealed. 
 At the lower end of Wall Street stood the Merchants' Coffee-House, 
 where business men gathered to transact their affairs and sip their coffee, 
 the programme being sometimes varied by a sale of freshly imported 
 negro slaves. Elsewhere in the business quarter were many similar 
 establishments, among them being the famous Tontine Coffee-House. 
 Before the end of the century coffee appears to have become a favorite 
 beverage, and on New^ Year's Day of 1790 was served with the plum-cake 
 offered to her guests by the wife of President Washington. 
 
 Of the several qualities of coffee, Mocha is the one most in favor, but 
 is seldom taken in its pure state on account of its strong acrid taste, being 
 used to give strength and flavor to milder descriptions. When mixed 
 with Java, especially, it gives, perhaps, the best combination that can be 
 obtained. The latter was in 1888 the highest priced article in the market, 
 or sold at least on a par with the Mocha berry. Rio cofifee, under which 
 term is included nearly all the varieties of the Brazilian product, forms the 
 bulk of the world's supply and is cheaper than any other species, though 
 of a rank unpalatable flavor. By the extent of this crop the price of all i^ ' 
 coffees is largely regulated. The supply of the Pacific Coast is obtained 
 almost entirely from Central America, nearly 163,000 tons being received 
 in 1888 from Salvador, Guatemala, Costa Rica and Nicaragua. 
 
 In price Guatemala cofiee was the highest for that year, the average 
 being 16.49 cents per pound, against 16.32 for Costa Rica and 15.36 for 
 Salvador, the lower price of the latter being partly caused by the large 
 crop and excessive imports. The consumption of the Pacific Slope, or of ^ 
 
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INTKOBUCTION 11 
 
 the portion of it for which San Francisco is the distributing point, was 
 estimated for 1888 at 18,133,284 pounds, or an average of about nine pounds 
 per capita, against 11,786,208 pounds in 1878, thus showing an increase 
 in the rate of consumption that is not altogether accounted for by the 
 growth of population. 
 
 Little do those who partake of this beverage at the breakfast table 
 know of the manifold processes and the immense amount of labor that is 
 necessary to place before them a cup of coffee. Even after the crop has 
 been gathered and prepared, it must, before reaching the consumer, pay 
 tribute to an army of men, first to the laborers, merchants, bankers, 
 brokers, and warehousemen of the country whence it is shipped, and 
 then to the same classes of people in the land to which it is exported, 
 together with the vessels that carry it and the stevedores who unload it. 
 Vast warehouses are required for its storage ; factories for the manufacture 
 of bags ; machinery for its cultivation and preparation ; fleets of vessels for 
 its carriage by water, and railroads for its transportation by land, so that, 
 directly or indirectly, hundreds of thousands are benefited by the industry 
 in its various branches, and all this from an insignificant looking 
 berry, which little more than a century ago was almost unknown to 
 commerce. 
 
CHAPTER I. 
 
 EARLY HISTORY. 
 
 While there are Dumberless conjectures as to the time and mode in 
 which coffee first came into use, its history as an economic product is 
 somewhat involved in obscurity. Even the word itself is of a doubtful 
 derivation, some tracing it to the Arabic, Khawah, and others with 
 more probability to the Abyssinian Caffa, in w^hich province the plant, 
 in its wild state, is found among the flora of the highlands. Early in 
 the 15th century one Bjemal-eddin-Ebn-Abou-Alfagger, a learned Abys- 
 sinian Sheikh, is said to have introduced the fragrant berry into Arabia; 
 so at least we are informed in a treatise published in that century in 
 1566. There is little doubt that coffee was taken by the xlbyssinians as 
 a beverage more than a thousand years ago, and according to a manu- 
 script now in the possession of the Bibliotheque Nationale at Paris, its 
 use was known to the world at least as early as 875 a. d. 
 
 Among the Mohammedans it was t.iken as a remedy for drowsiness 
 during their protracted religious rites, until by the orthodox among the 
 priests it was denounced as producing in tox^* cation, and therefore for- 
 bidden by the Koran. But the natural craving of the appetite overcame 
 all obstacles or penalties whether in or out of the church, and it was 
 only a matter of a few years before it became a national beverage 
 throughout Arabia. 
 
 It was not until the middle of the 15th century that coffee was known 
 or tasted in Constantinople, and here its introduction was very slow, 
 restrained as it was by the church, probably for well-founded reasons, 
 as it was believed that the presence of coffee-houses would affect the 
 attendance at the mosque. The gravest fears were hence aroused, and 
 the sultan was petitioned by the more religious among the community, 
 who feared the influence of the beverage, with the result that a ** high 
 
COFFEi! 13 
 
 license" was imposed on coffee-houses. Nevertheless they not only 
 continued to exist but steadily increased as the taste for coffee was 
 gradually developed. 
 
 In England coffee was first introduced in 1652, a house being opened 
 in London by a Greek named Pasqua Roesie, who as servant to a Mr. 
 Edwards, a Turkey merchant from Smyrna, prepared coffee for his 
 visitors until their calls became so frequent as to occasion annoyance, 
 whereupon he w^as directed to establish a coffee-house in St. Michael's 
 Alley, Cornhill. The drink soon became popular, but, as before, met 
 with opposition from those that were under the impression 'Hhat it dis- 
 turbed the peace and quiet of the nation." A heavy tax was imposed 
 on its import, but this only gave rise to extensive smuggling operations. 
 
 The beverage grew in popular favor, and in 1688 Ray mentions in 
 his ''History of Plants" that coffee-houses were as numerous in London 
 as in Cairo. In other large cities they were also plentiful. It is sup- 
 posed that the introduction of coffee into France dates from 1671, but 
 this statement rests on no sufficient evidence. It is certain, however, that 
 in 1672 one Pascal sold the drink to his customers and those who 
 chanced to visit his shop in Marseilles. He met with success to a 
 limited degree, and finally concluded to establish himself in Paris. The 
 nobility and persons of high position soon began to indulge in the new 
 luxurj^, and he secured a thriving business, selling the beverage at high 
 prices. It w^as not long before several competitors, encouraged by Pascal's 
 success, built large halls, furnishing them in gorgeous style, many of 
 which became ;famous on account of their notable visitors or as the 
 resorts of chess-players and those indulging in other popular pastimes. 
 The drink had become national, and no religious or political interference 
 could wrest it from the people. 
 
 At the opening of the 18th century coffee-houses w^ere freely patron- 
 ized throughout the Continent by the higher classes, and as the production 
 became larger its use became universal. The berry was obtained, for 
 over half a century after its general introduction, wholly from Arabia, 
 and was therefore necessarily limited, but after its cultivation w^as begun 
 in Java and the West Indies, especially the latter, the supply as well as 
 the demand w^as largely increased, and the cultivation and export of 
 
14 EARLY HISTORY 
 
 the plant became a prominent factor in the commerce and industries of 
 the world, though with many changes and fluctuations. Scarcity of labor 
 in one section, (political disturbances in another, and more profitable 
 ventures in a third would cause its culture to be neglected in certain 
 regions, and thus throughout its many homes it has been subjected to 
 many vicissitudes, until we find it in Brazil, Java, Sumatra, Ceylon, 
 India, and throughout the West Indies, South and Central America, 
 Africa, Arabia, and the Eastern Archipelago. We will now endeavor to 
 give a few historical notes for each of the more prominent coffee pro- 
 ducing countries. 
 
 In Java the industry was of very slow growth. It is supposed that 
 about 1696 the plant was introduced from Malabar, but definite data for 
 the early history of this country are very difficult to secure, no matter 
 what special subject is being discussed. In 1712 Java coffee was first sold in 
 Amsterdam, and it is probable that the first invoice was sent to that city. 
 The prices realized were such, that its cultivation at once received special 
 attention, and a largely increased export was the immediate result. 
 Under the government of the Netherlands an improved system of culti- 
 vation was established, the same as is in existence to-day, and under 
 which the production has gradually reached its present proportions. 
 
 *^ The system is, in brief, a monopoly of the Dutch Government. 
 The coffee is raised by the natives under the supervision of the govern- 
 ment, which buys the entire product at a low fixed price, and disposes 
 of it through the Maatschappy or Netherlands Trading Company, by 
 sales at public auction either in Batavia, Padang or Amsterdam. There 
 are also plantations owned and worked by individual proprietors, but 
 the aggregate production of these estates amounts to only about one-sixth 
 of the entire yield of the island. These plantations were mostly in 
 existence before the adoption of the government monopoly system, or are 
 worked on lands whose owners have retained that 'part of their native 
 sovereign rights. 
 
 The nations of Europe were all anxious for a portion of the coffee 
 commerce of the East Indies in the fifteenth century. The first success- 
 ful efforts were made by Prince John of Portugal, who secured the trade 
 and held it for the greater part of a hundred years. From 1590 to 1602 
 
COFFEE 15 
 
 there were formed a number of companies in England and Holland, all 
 of which labored hard to obtain the control of the East India traffic ; 
 but in 1602 they merged their interests and secured charters from the 
 States General, thereby acquiring exclusive control. Until 1781 they 
 continued to monopolize it, but in this year wars and largely increased 
 expenses completely depleted their funds, and in 1795 the company 
 ceased to exist, the government of the republic of Batavia absorbing its 
 interests. A new company w^as established in 1824 by King William I, 
 but its purposes were of a more general nature, taking in all of the East 
 Indian products. These brief remarks but partially tell the history of 
 Java coffee, but we will endeavor to consider it more fully in connection 
 with other subjects. 
 
 * 'Sumatra, an island that lies directly under the equator, with an 
 area of 168,000 square miles, being 1,040 miles in length and from 60 to 
 266 miles in breadth, with a chain of mountains running from one 
 extremity to the other, with its broad alluvial plains, covered with jungle 
 and forest, and among the mountains, lakes of great beauty, has a 
 history in connection with coffee very like Java. It was produced on 
 the west coast in the eighteenth century, but the quality w^aspoor owing 
 to improper cultivation. This has been greatly remedied of late years, 
 and its exports, although varying largely in quantities, are of a good 
 quality/' 
 
 It is believed that the Dutch first introduced coffee into the island 
 of Ceylon. (Mention has been made that late in the seventeenth 
 century, in one of their colonies, the plant was cultivated on a 
 very limited scale.) In 1721 small quantities were brought from here. 
 In 1741 about 370,000 pounds were exported, but no notable progress 
 was made after this date until 1824, when Sir Edward Barnes and Sir 
 George Bird commenced the cultivation on a large scale. The island 
 passed under British control in 1795, and from 1832 to the present day the 
 industry has been closely watched and successfully followed, the only 
 drawback being the appearance of a fungus disease which has caused 
 serious apprehension ; and, although the subject has received every 
 attention, it has not been thoroughly exterminated. 
 
EARLY HISTORY 17 
 
 It is said that some French or Spanish refugees from the Philippines 
 opened the first coffee plantation in British India, somewhere about 
 1820. Yet there are legends which intimate that the plant Avas brought 
 by one Baba Buden, a pilgrim, from Arabia, some twenty generations 
 bofore. Since we have not at hand positive historical 'data we leave 
 it to the choice of the reader to whom the honor shall be accorded. The 
 history of the plant in Brazil is precise and definite, and the following 
 gives the matter a full explanation : 
 
 *'A coffee plant was brought over in 1722, from the French colony 
 of Cayenne to Para, in the Amazon district, where the cultivation, how- 
 ever, was only overtaken after the promulgation of a decree in 17H], 
 exempting the new agricultural product from export duties. From the 
 Amazon the culture extends to Maranhao, whence, in 1744, two small 
 trees were taken to Rio, and planted in a private garden, near the con- 
 vent of Adjuda. The trees prospered, and subsequently an enterprising 
 Belgian named Molke opened a regular coffee plantation amongst the 
 green fields of sugar-cane and cereals which then constituted the chief 
 wealth of the province. Such were the beginnings of that immense 
 culture which now supplies more than one-half of the world's coffee." 
 
 ** The Dutch were the first to introduce the coffee plant into the 
 West Indies, as they had been the pioneers of its cultivation in the 
 East. In 1710 a tree had been sent from Batavia to the Botanic Gardens 
 of Amsterdam, where it flourished and produced fruit. Some of the 
 young plants propagated from this parent stock were, in 1718, taken 
 by the Dutch to their colony of Surinam, where the culture was care- 
 fully extended, as well as in Berbice and Demerara. But jealous 
 monopoly has ever marked Dutch colonial policy, and the worthy tropi- 
 cal Hollanders were probably in no hurry to present their neighbors 
 right and left with the valuable evergreens. The coffee plant, however, 
 found its way in a most provoking manner to the French island of Mar- 
 tinique. It is said that the Botanic Garden of Paris surreptitiously pro- 
 cured a cutting from the Amsterdam garden, and therefrom raised a 
 vigorous tree. From this a slip was intrusted, for introduction into the 
 West Indies, to a French officer named Declieux, who is reported, dur- 
 ing an unusually long and stormy voyage, to have shared his daily ration 
 
18 COFFEE 
 
 of water with the young plant. The slip reached Martinique safely in 
 1720, and became the parent of an immense progeny, for its descendants 
 not only peopled the fields of Martinique and Guadaloupe, but in a few 
 years spread to Jamaica, Porto Rico, Hayti, Cuba, the smaller Antilles, 
 and Central America, the Guianas, and the Brazils, where, alone, the 
 prolific family numbers over and above six hundred million mem- 
 bers." 
 
THE COFFEE PLANT AND ITS CULTIVATION 19 
 
 CHAPTER II. 
 
 THE COFFEE PLANT AND ITS CULTIVATION. 
 
 The coffee tree is a rubiaceous plant, indigenous to Abyssinia, 
 although cultivated originally in the southern part of Arabia. Through- 
 out the tropical parts of both hemispheres can be found from fifty to 
 sixty species, yet a certain restriction is placed on this number, as those 
 of the American genus comprise some twenty- two species, and it is well 
 known that about the great lake of Victoria Nyanza and in the western 
 portion of Africa the plant in its wild state is extremely plentiful. 
 
 Under its natural conditions the tree grows to a height of fifteen and 
 sometimes twenty feet, the diameter averaging about three inches. It 
 is an evergreen, with oblong-ovate, acuminate, smooth and shining 
 leaves, varying from three to six inches in length, and from one to two and a 
 half inches in width. The flowers are virgin white, sending forth a rich, 
 fragrant odor, and their appearance, as they hang in clusters, is very 
 attractive, though the bloom is not lasting. The plant is considered one 
 of the most hardy of the vegetable kingdom, growing as it does under 
 the most adverse circumstances. Wherever the wild coffee is found, 
 the Coffoea Arabica— the coffee of commerce never fails to thrive under 
 proper cultivation. Like every article of food, no matter whether a 
 luxury or a necessity, it has its enemies, among which are the bore, dis- 
 ease, severe climatic changes, and the ravages of wild beasts or birds. 
 After producing for about thirty years the trees are of little or no value. 
 They may still live and grow, but their productiveness is of no moment. 
 The large plantations are constantly undergoing a replanting, necessi- 
 tating the greatest care and the closast supervision to insure returns that 
 will withstand the continual expenses met at every turn in the process 
 of cultivation. 
 
20 O F F E i: 
 
 It is generally understood that the latitude in which cultivation is 
 most successful is from the equator to fifteen degrees north or south 
 and at an altitude varying from 1,500 to 4,500 feet above the sea level; 
 the dryer the district the higher should be the elevation. It requires a 
 deep, rich soil and protection from winds, the atmospheric conditions 
 varying from sixty-five to seventy-five degrees, and a yearly rain- 
 fall of 100 inches are considered by the best authorities as being all 
 that could be wished for. The transplanting of the trees is usually done 
 when they are from twelve to eighteen months old, and seedlings are 
 always the best. The distances vary from seven to twelve feet from 
 one tree to another in their positions in the plantation. When about 
 four years old they begin bearing, increasing yearly until they are, say, 
 seven years old, when they can be considered as in full bearing. In the 
 different countries and under the peculiar circumstances surrounding 
 them, the yearly yield varies greatly, but to average the production, it 
 would result in an estimate of about three pounds per tree. The prun- 
 ing has to be done with extreme care, in the first case to prevent dis- 
 ease, and secondly to insure a good crop. Trees of a height averaging 
 eight feet are considered the best for cultivation and quantity of crop. 
 The harvesting extends throughout the year, governed as it is by the 
 country considered. In Java we find the crop being harvested from 
 January to May. In Ceylon the season is from April to July, with a 
 second crop of small beans during the months intervening between Sep- 
 tember and December. In South America the crop is picked from April 
 until September. An interesting spectacle is the gathering of the har- 
 vest; men, women and children assisting in getting it from the planta- 
 tion to where it is being prepared for market. 
 
THE BERRY AND THE BEAN 21 
 
 CHAPTER III. 
 
 ' THE BERRY AND THE BEAN. 
 
 The coffee berry is about the size of a large pea, having the appear- 
 ance of a cherry, and is quite fleshy. It assumes a dark red color when 
 ripe. Each berry contains two seeds, and the bean is the coffee as we 
 see it in commercial circles. The outside skin has a reddish appear- 
 ance, and within and next to this outer covering is found a soft sub- 
 stance, attached to this covering, and still within this succulent part of 
 the fruit we find a sticky substance. Next comes a coating sometimes 
 called the parchment, as it is very tough and of a yellowish color ; and 
 still within is found a very thin covering, all of which lend their natural 
 assistance iu making the berry and protecting the bean. 
 
 The Mocha or Arabian coffee is held in the highest estimation. 
 Although Abyssinia, no doubt justly, claims the honor of being the 
 native home of the coffee plant, to Arabia belongs the distinction of having 
 supplied, directly or indirectly, to every portion of the globe in which it 
 could find a suitable home, the plant which produces this univer- 
 sally popular beverage. The most primitive means are employed in 
 Arabia in drying the berry and preparing the bean, and much could be 
 said in the way of explaining the ancient methods used, but space will 
 not permit. Later on, however, we will refer to the harvesting, prepar- 
 ing, shipping and disposing of the crops in Java, the West Indies, 
 Brazil, and the many other places where coffee is raised, each and 
 every nationality having its own peculiar methods, and with so wide 
 a difference that we have concluded to speak only of the most modern 
 methods. 
 
 A few words descriptive of the bean will be in order. To every one 
 its shape is well known. Within the berry are found two beans which 
 lie face to face; the size varies, the Liberian being the largest and next 
 
CO:^FEE 23 
 
 the Java which is always known by its dark, yellowish brown shade, this 
 color alone being a prominent commercial mark, and governing the 
 value in no small degree, through the superior flavor familiar to all con- 
 noisseurs. Artificial means are often resorted to in endeavoring to secure 
 this peculiar shade for inferior grades of coffee, but such attempts at 
 deception have met with little success. Although the shade may be 
 partially secured, the flavor can never be satisfactorily produced in an 
 artificial manner. To most consumers age improves the flavor or drink- 
 ing qualities, and the brownest berry is usually regarded as the best, 
 age giving it this color. The Singapore bean is raised on the small 
 islands of the Netherlands, India, and also the Philippine Islands. This 
 is considered a somewhat inferior coflee, though statistics show that the 
 crops are of the best quality, the quantity varying with the interest 
 taken in its cultivation. British India produces an excellent grade and 
 in large quantities, although disease and drought cause the exportation 
 to vary considerably. Of Liberian and African coffee it can only be said 
 that as yet the product is limited in amount. It has also some draw- 
 backs as to its peculiarities in growth , not falling from the tree when 
 ripe, and the covering is harder than the majority of other species, yet 
 its flavor is good. 
 
 To Brazil is accorded the production of more than one-half of the 
 coffee supply of the world, and it is not necessary to say that the Rio 
 stands well in the front rank among our many qualities of coffee. Large 
 quantities of Brazilian coffee are yearly packed and sold under the titles 
 of Java and Mocha. Surely the bean must be equal to the best, if it is 
 sold in its stead and keeps the merit of its presumed product above 
 reproach. Of this vast region almost every portion gives an abundant 
 yield, and with the many opportunities which are being turned to 
 advantage, it is only a question of time when Brazil will be accorded 
 her rights as a producer of coffee unequaled by any. 
 
 There was a time when the West Indies were at the head of all coffee 
 producing countries ; but they have since fallen far behind, for reasons not 
 fully explainable. The abolition of slavery, the excess of production 
 over consumption, connected with certain peculiar methods of exporting 
 largely to France, are some of the causes. They produce an excellent 
 
24 THE BERRY AND THE BEAN 
 
 grade, and the plantations are considered as easily cultivated, and as 
 having peculiar advantages in the direction of harvesting, not to speak of 
 the climate as the best for giving a perfect flavor to the bean. The 
 Northern States of South America, adjoining their Central American 
 neighbors, are among the well-known coffee producing countries, their 
 exports being large, the bean having as a rule a peculiar aromatic 
 smell, and growing of very even shape and size. 
 
 Central America produces an exceedingly large yield of coffee, yet it 
 is difficult to secure definite statistics in this direction. The bean varies 
 somewhat from the standard grades in quality, color and size. The 
 major portion of the crops produced, however, are of a fine, rich flavor, 
 having a heavy body when roasted, and comparing favorably with 
 Mocha and similar beans. 
 
 In Mexico the coffee tree is to be found in all its importance. If the 
 opportunities were embraced, it is safe to presume that a large share of 
 the coflee consumed in the United States could be raised at our very 
 doors. The beans, as found throughout the republic, vary to a consid- 
 erable degree in size, shape, color, and grades of quality, and if the 
 plant could secure the proper cultivation and more general attention 
 much could be expected. The methods of cultivation in use are primi- 
 tive, not giving satisfactory results, but from recent accounts a change 
 is near at hand that will greatly advance her interests in this direction, 
 
HARVESTING AND PREPARATION 25 
 
 CHAPTER IV. 
 
 HARVESTING AND PREPARATION. 
 
 Under this head we will consider the methods of liarvesting the 
 bean and preparing for the mills ; and to give a correct idea it will be 
 necessary to discuss the several varieties of beans, for in each of the 
 many different homes of the coffee plant we find the fruit differing in 
 some respects, according to climate, soil, temperature, and methods of 
 cultivation. For these reasons it requires no small degree of skill and 
 a thorough knowledge of each of the many different kinds to intelligently 
 select the quality desired and to know the value thereof. This fact 
 holds good from the merchant to the consumer or from the plantation 
 to our table. 
 
 We will describe the methods in general use in Brazil, giving an 
 outline of harvesting. The berries are stripped by hand from the 
 branches and dropped into baskets or on sheets. Very little care is 
 exercised in this work, and green berries, leaves and twigs are stripped 
 off along with the ripe fruit. This lack of care results in the more or less 
 unclean condition of the coffee after it is prepared prematurely for mar- 
 ket, notwithstanding the various preliminary cleaning processes to 
 which the berries are subjected — one of these processes being to wash the 
 newly gathered berries in shallow cisterns filled with water. Thus 
 washed, it is put to dry on selected ground, which is completely open 
 to the sun, and is floored with some hard material — clay, stone, or 
 cement. Here it remains on an average three weeks, pains being taken 
 to protect it from the rain, for which purpose more or less frequent 
 removals to shelter are necessary. In the process of drying the skin of 
 the berry turns black and forms a brittle hull, and the white, sweet pulp 
 disappears almost entirely, leaving on the kernel the ''silver skin.'* 
 
2H Coffee 
 
 There is a theory, generally accepted, that the pulp is absorbsd into the 
 bean, and that it is to this absorption that the b3st flavor of coffee is due. 
 The berry is sometimes dried by steam-heatinj; machines, but these are 
 costly, and it is found that under this process the flavor of the coffee is 
 impaired. A drying apparatus free from these objections would be of 
 great value, and is a desideratum in Brazil. It would largely reduce the 
 time of work and preparation, and thus enable the planter to market his 
 crop earlier, as well as to employ more care and more of his laborers in 
 harvesting. The latter consideration especially is of no little weight, as 
 it means not only the b3tter prices consequent upon cleaner coffees, but 
 also more thorough harvesting and the resultant increase of the output. 
 Brazil believes that the reputation of her coffees, once established upon 
 an independent basis, will find increased and increasing consumption, 
 and no country is well able, supplying as she does the bulk of 
 the total production, to meet an augmented demand. An association of 
 prominent men located in Kio de Janeiro, believing that the coffee of 
 Santos and Rio is the peer of any grown on the globe, has been active 
 during its brief existence in the work of placing the Brazilian 
 bean before the world in its true light and on its own merits. 
 
 To give a full understanding of some of the terms used when hand- 
 ling the berry, we will say that the first operation after harvesting is 
 "pulping." This is done in two ways : first, when the fruit is fully ripe or 
 in the soft state, and second, by drying the berry and through the process 
 of a huller removing the dried skin and pulp. When the berry is over- 
 ripe the first method cannot be used, as the natural tendency is to 
 become dry and hard on the tree. This pounding or pulping, when done 
 in a primitive manner, causes more or less damage to the beans, shat- 
 tering many, and the coff'ee then lacks " style." In the modern methods 
 water is used in separating the hull and skin from the bean, and this 
 process also causes the heavier beans to be easily selected from the 
 lighter ones, as the latter float and are drawn off, thereby assisting 
 materially in the grading of the several qualities. 
 
 Messrs. Walker Bros., large manufacturers of pulping machinery in 
 London, say: " In pulping, three things are aimed at, to pulp rapidly, 
 cleanly, and without damaging the beans. By clean pulping we mean 
 
HARVESTING AND PREPAKATlON 11 
 
 separating entirely and thoroughly the bean from the pulp so that as lit- 
 tle as possible of the pulp should pass to the cisterns with the parch- 
 mant. It is of great importance, too, that the beans be not pricked or 
 scratched. If the inner skin of the bean be broken it will generally run 
 to powdar when (hied,* and so be lost to the planter. The point therefore is 
 to take off the pulp and yet not injure the bean." We will not endeavor 
 to go into a detailed description of the many pulpers and hullers in use, 
 but will explain elsewhere the machinery used in the preparation of 
 coffee for market. 
 
 In the hills of Yemen, toward the districts of Aden and Mocha, we 
 find the Arabian plant cultivated in terraces, and the most primitive 
 methods are used in the preparation of the berry. The lower grades are 
 imparfectly handled and the result is that portions of the hull, small 
 stones, and a general amount of foreign matter are found. A large 
 amount of the best of this Mocha coffee is sent to England and France. 
 Some of the foremost dealers in America have agents in Aden, who buy 
 and ship the genuine Mocha to New York and Boston, yet a considerable 
 portion of it is Mocha in name only. The little port of Mocha on the 
 Red Sea, about 120 miles from Aden, furnishes the trade name for the 
 Arabian coffee, and will ever be a historical household word. In 
 another chapter we will present to the reader tables showing in full the 
 imports received from Arabia by the United States. 
 
 " The coffee that occupies the highest place in the estimation of the 
 American public and, with the single exception of Mocha, commands 
 the highest price is Java, deriving its name from the island where it is 
 produced, although as with many other articles of commerce the name 
 has to a considerable extent become a general one, applying to all coffee 
 of a similar character produced in the same part of the world. In point 
 of fact, almost the entire portion of "Java" coffee consumed in the 
 United States is produced on the Island of Sumatra. It is none the 
 worse for this, however, and indeed the Sumatra coffee is generally pre- 
 ferred by American connoisseurs to that of Java growth." 
 
 The harvesting is commenced about the first of January, and usually 
 lasts about four months, men, w^omen and children gathering the fruit 
 and carrying it in large baskets from the field. It is then thrown in 
 
28 COFFEE 
 
 large heaps ; after it has fermented it is dried in the sun and then 
 hulled. The usual custom of assorting comes next in order before it is 
 ready for shipping. *^01d Government Java " is a term very frequently 
 heard, and arises from the fact that the Dutch Government, controlling as 
 it does nearly the entire trade of Java and Sumatra, formerly held consid- 
 erable quantities for a long time before selling it, and this was usually of a 
 very good quality, *' Old Government Java " soon became a trade term 
 denoting the highest quality. Of late years, however, this term has been 
 used somewhat indiscriminately to designate all brown Java, whether 
 packed in the old style government bag containing about 126 pounds, or 
 in the smaller grass mat, holding about sixty-five pounds, the latter 
 style being preferred in the American market. No other coffee acquires, 
 except by artificial means, the dark, yellowish brown sbadethat marks 
 the Java and Sumatra bean, which color governs in a great measure the 
 commercial value. 
 
MINER^S MILLS 29 
 
 CHAPTER V. 
 
 MINER'S MILLS 
 
 COFFEE, SPICE AND PACKING DEPARTMENTS. 
 
 Coffee-Roasting. 
 
 The illustration on page 10 will give the reader an excellent idea of 
 the battery of coffee-roasters in use at the establishment on Stevenson 
 and Ecker streets. A description of the manner in which the coffee is 
 handled from its green state to the time it leaves the mill in its different 
 forms may prove of interest. From the ground floor, where it is 
 received, the green coffee is raised to the third story, on which the 
 roasters are situated, in band-elevators — the surest and quickest way of 
 handling this commodity. The operator then empties it into the coffee- 
 roasters — perforated iron cylinders from five to seven feet in length and 
 about two feet in diameter, set in masonry, and revolving above the fire 
 at forty-five revolutions per minute. The quantity placed in each roaster 
 varies — that is to say, its capacity is about 300 pounds ; but smaller 
 quantities can be roasted, if desired, equally as well. The time con- 
 sumed in roasting is, on the average, about forty minutes. When the 
 coffee has reached the state where the operator deems it sufficiently 
 roasted — and he acts entirely in accord with instructions given him as 
 to the idea of the person for whom the coff'ee is being roasted, or for 
 what purpose it is to be used — by a mechanical contrivance on the front 
 end of the roaster the cofiee is turned into the ''cooler,'' a large, iron 
 car with a heavy wire bottom, which is then connected with a fan, 
 revolving at the rate of 3,000 revolutions per minute. This fan sucks the 
 cold air through the hot coffee, reducing its temperature very quickly, 
 so that in the space of about two minutes the roasted cofi'ee is ready for 
 the packers or grinders, as occasion requires. 
 
MINER'S MILLS 31 
 
 In referring back to the operator ^' acting on instructions," it may 
 be well to say a word in explanation. There are many ideas expressed 
 as to perfection in roast coffee ; meaning by perfection the exact point 
 at which a roast should be removed to retain all the virtues of the bean. 
 It is simply a matter of taste; and this crushes argument. Some 
 advance the theory that a dark roast— until the coffee pops and is just 
 next to burning — is protected by the oil thus produced, enhancing the 
 aromatic flavor of the bean. Others claim the effect is just opposite ; 
 that, in a light roast, all the real worth of the coffee is retained ; so that 
 the question really resolves itself into an interrogation : Do you prefer a 
 strong or a mild cup of coffee? As a matter of course, with such diversi- 
 fied opinions existing, it requires an experienced operator, with a 
 thorough knowledge of the dififerent styles of roasts, to successfully cope 
 with this most important branch. 
 
 The demand for roast coffees has increased wonderfully in the last 
 few years on this Coast, the variety of coffees reaching this port making 
 it possible and easy for every one to suit his own taste in the matter of a 
 cup of coffee. In ground coffees the same blending of the diff'erent 
 grades is apt to become monotonous to the taste of the habitual coffee- 
 drinker ; but many pleasant surprises are in store for him who buys the 
 different grades and mixes them. He is apt to find it a hard matter to 
 decide which is the blend most palatable. 
 
 Coffee-Grinding. 
 
 The latest improved machinery for grinding coffee is in use in this 
 mill. A description of the grinder would simply be imposing on the 
 good nature and time of the reader, for every one is familiar with the 
 coffee-grinder that is nailed up on the kitchen wall. The difference 
 between the latter and the former is only in size— the principle in each 
 being the same. The process of blending the different grades of coffee 
 to procure the best article in the ground coffee that goes to the consumer 
 is simple, and yet one that requires a thorough knowledge of the strength 
 and flavor of the coffee used. For the standard grade of ground coffee, 
 San Salvador, Guatemala and Costa Rica green coffees are mixed together 
 in the proportion in use in this mill and roasted. Taken hot from the 
 
32 COFFEE 
 
 roaster the blend is thrown on the best German chicory, then fed to the 
 grinder as fast as that machine will receive it. After being ground fine 
 it goes through the mixer — an iron cylinder with a screw attachment 
 inside — which, revolving slowly, thoroughly mixes the coJBfees and 
 chicory. After being taken from the mixer it is turned into shutes and 
 conducted to the floor below, ready for the packers. 
 
 In the packing-room (see illustration) a coffee sample roaster — a most 
 complete miniature of the large roaster — is so arranged that belt power 
 is also its motor. It is a most convenient contrivance for testing the 
 roasting qualities of the many coffees that are handled. 
 
 The Spice Department 
 
 is by no means the least important branch of the business of this mill. 
 To follow the spice or herb from the bag, case or bale through the process 
 of cracking and grinding will, perhaps, prove instructive to the reader. 
 
 The coarser roots and spices go first into the '* cracker "—a machine 
 in which is a roller provided with coarse teeth, revolving between 
 stationary teeth — which tears and breakes them, reducing to a uniform 
 and comparatively fine substance what was before too coarse to be fed 
 between the stones of the spice-mill. The spice, as it is now reduced, is 
 fed into the receiving-hopper of the "mill," which, being put in 
 motion, grinds to powder what it has received, sifts and conveys into 
 receptacles the spice or herb that is thus made ready for the packing 
 department. 
 
 The facilities for manufacturing baking-powders and lemon-sugar 
 and grinding cream tartar are extensive. The capacity of the mill in 
 all its different branches is such as a constantly increasing trade has 
 made necessary to a successful carrying on of an important business ; 
 and, although it is seldom that everything is brought into requisition at 
 the same time, the different departments are perfect in their appoint- 
 ments, and under pressure can be run with ease to the greatest demands 
 that can be made on them. 
 
MlNER^S MILLS 33 
 
 PACKING DEPARTMENT. 
 
 Coffee and Spices. 
 
 On the second floor the packing-rooms and label-room are situated. 
 The coffee-room is partitioned off from the spice-room, both being large 
 and airy, and fitted with all the appliances that tend to a quick handling 
 of the goods. A large and experienced force is constantly employed at 
 the benches filling and labeling the cans that go to the consumer. 
 
 The label-room, containing thousands of labels of the many differ- 
 ent brands put up at this mill, is a model of neatness and most conven- 
 iently arranged for the successful handling of what without order and 
 system would be chaos. 
 
 The First Floor, 
 
 together with the basement, is used entirely as the storehouse. Coffees 
 green and roasted, the latter awaiting shipment, spices, chicory, etc., 
 occupy this floor, while in the basement are stored the cans and boxes 
 that play an important part in this coffee and spice manufacturing busi- 
 ness. Taken in its entirety it is without doubt the most complete and 
 well-appointed mill on the Coast. It has ably responded to the demand 
 that has arisen in its line. 
 
MINER'S MILLS 35 
 
 CHAPTER VI. 
 
 MINER'S COFFEE HULLING AND CLEANING ESTABLISHMENT. 
 
 The above, of which the illustration gives a very gc>od idea, although 
 a most important branch of the business, is a separate institution from 
 the cofFee-roastiug and spice-grinding mill. It is situated at the Pacific 
 Mail Co's dock in close proximity to the landing-place of the steamers 
 that ply between Central America and this port. 
 
 The latest improved and best machinery is in use in this mill, and 
 its capacity — 275 to 300 bags cleaned, and 500 to 550 quintals hulled per 
 day — is fully equal to the amount of coffee that reaches this port. 
 
 The dealers and jobbers of coffee have shown their appreciation of 
 the w^ork done at this mill by their liberal patronage. For cleaning 
 coffees that are shipped here oftentimes in a state that absolutely unfits 
 them for the market it is indispensable, while in hulling coffees it attains 
 an object that is of the greatest importance to the shipper, to the 
 importer and to the consumer, i. e., coffee hulled at this port is fresher, 
 it is free from all foreign taints or tastes, it retains all its natural strength, 
 and is placed on the market from thirty to sixty days earlier than the 
 crop picked at the same time but hulled in foreign ports. Then again it 
 retains its natural green color, for it is a well-known fact that coffee 
 hulled in any of the producing countries and shipped here loses its color 
 by bleaching in transportation. And not only color, but it loses strength. 
 Appeal to reason, and this fact is perfectly clear that any article whose 
 component parts are volatile will be preserved longer by being closely 
 excluded from the air than one which is exposed. 
 
 During the last three years the average number of bags hulled and 
 cleaned at this mill — the only establishment of its kind on the Coast — is 
 twelve thousand. The majority of shipments of coflfee to this port comes 
 
36 COFFEE 
 
 from Guatemala, San Salvador and Costa Rica. We receive some from 
 Mexico, with occasional cargoes from Ceylon, small quantities from 
 Arabia and Mocha, and a limited amount from Java. The latter varie- 
 ties always arrive in fit shape for the market, but the former frequently 
 require cleaning to remove the dust and dirt before being marketable. 
 
 A description of the process of hulling is in order. The proximity of 
 the cleaning-mill to the landing-place of the steamers makes it possible 
 and easy to hand truck the coffee from the ship's side to where the bags 
 are first cut open and emptied into the receiving-hopper. The hull or 
 second covering on the coffee bean resembles the skin on the peanut, 
 except that its color is a yellowish white and is much more tenacious. 
 Being dumped into the receiving-hopper the coffee is raised by band- 
 elevators to the '' sheller " at the top of the building. This machine is a 
 heavy iron cylinder, within which works a spiral arrangement that 
 crushes the hull and inner skin. From this it falls into a ventilator 
 where a large fan revolving at a tremendous speed creates a draught that 
 removes the lighter substances, /. e., the hull and the dust, the coffee 
 beans falling into a burnisher, a machine similar to the huller, but mov- 
 ing at the rate of 500 revolutions per minute. This loosens all the remain- 
 ing skin and substance that the huller fails to act on. The coffee is now 
 '* fanned " again and the last of the skin and dust removed. From here 
 it passes through a tube or shute into the separator, where the caracol 
 or round bean is separated from the flat berry, and the latter by sifting 
 processes is graded, i. e., the different sized beans are segregated and 
 fall into their proper bins. There may thus be made from one to five 
 grades from one lot of coffee, always depending on the character of the 
 coffee handled. 
 
 The coffee that has been received in the hull is now sacked and 
 ready for the market, and is delivered to any warehouse in the city that 
 the owner may desire. 
 
MEDICAL AND DIETETIC PROPERTIES 37 
 
 CHAPTER VII. 
 
 MEDICAL AND DIETETIC PROPERTIES. 
 
 Coffee is what may be termed an intellectaal beverage, increasing 
 the activity of the mental faculties to such a degree that if taken to excess 
 it produces insomnia. Its effect as a stimulant is to produce a feeling of 
 exhilaration resembling that which is caused by alcoholic liquors, though 
 in less degree and without the subsequent depression and the other 
 injurious results with which their use is attended. It is a powerful 
 agent in relieving the sense of fatigue and sustaining the system under the 
 strain of protracted and severe 'exertion. It is also claimed that it retards 
 the waste of tissue which is constantly occurring in the human frame, 
 and it will even banish for a time the sense of himger. Its value to 
 those who are called upon to undergo the rigors of an Arctic winter has 
 frequently been tested and admitted by hyperborean explorers, and 
 even in the tropical regions it is hardly less valuable, partly through its 
 stimulating action on the skin. 
 
 Its dietetic value depends mainly on the alkaloid caffeine which it con- 
 tains, in common with a similar substance in tea and cocoa. When 
 properly diluted it is an aid to digestion, but with too strong an infusion, 
 or when taken in excess it has an opposite effect. It has moreover this 
 advantage over tea, that it can be taken with benefit in conjunction with 
 all articles of food, whereas the theine contained in the latter renders it 
 injurious when used with meat, fruit or vegetables, 
 
 Of late years its medicinal qualities have been fully demonstrated. 
 For opium poisoning, a strong infusion of freshly ground berries is used 
 as an antidote, in the absence of belladona. It is also used to allay vom- 
 iting, especially when caused by nervous affections. In cases of typhoid 
 fever strong black coffee is administered in small quantities, alternating 
 with claret wine or burgundy. 
 
38 COi^I^EIi 
 
 As to its nutritive properties, it is claimed by some authorities that 
 coffee contains twice the nourishment that is found in soup, and thrice 
 as much as in tea. As to the former, this may depend on the quality of 
 the soup, but in comparison with tea there can be no doubt that it holds 
 a great advantage in this respect. It has, moreover, the additional 
 advantage over tea that it is much less frequently taken to excess, while 
 the eff jct of over-indalgence in the latter beverage is hardly less inju- 
 rious than in intoxicating liquors. In portions of Central Africa it is 
 said that the natives subsist during their hunting excursions entirely on 
 a preparation of coffee and butter, which sustains them for a time in 
 health and strength. White men have been known to subsist entirely 
 on coffee for several days in succession and while undergoing severe 
 muscular exertion, without injury to the systen except for a slight loss 
 of flesh. In Belgium coal miners are supported on a comparatively 
 small quantity of solid food, the deficiency being supplied by the use of 
 coffee. But perhaps its greatest value is to the brain worker, not only 
 as a stimulant but also by preventing the waste of tissue and regulating 
 the digestive organs. 
 
 After being roasted, coffee on an average grade will contain in its 
 pure state from ten to thirteen per cent each of volatile oil and legu- 
 minous matter, nearly two per cent of glucose, and twenty-five per cent of 
 w^ater. On the numerous adulterations that are frequentlyintermingled 
 with it it is unnecessary to here enlarge. By many, and especially 
 among English coffee drinkers, it is considered that a small proportion 
 of chicory improves its flavor. In Germany acorns roasted and ground 
 are also used for this purpose, or even serve as a substitute. Peas, car- 
 rots, parsnips and other vegetables, together with corn, are in like 
 manner utilized, but a single slice of bread contains more nourishment 
 than half a dozen cups of such beverages as are made from these decoc- 
 tions. In the United States coffee is for the most part sold in its purity 
 without being tampered with or adulterated. 
 
 We will make a few quotations from Count Rumford's essay on 
 coffee, which we trust will be of interest to our readers ; but for the 
 information of those who may not know of the " Count," as an introduc- 
 tion we must say : " He was born about the middle of the last century 
 
MEDICAL AND DIETETIC PROPERTIES 41 
 
 uncertainty in its results as the making of coffee ; '' and even a+ ^^' 
 with so much experience since Rumfordl§ J^pke^whci^ igiin Thompson, 
 attest, with considerable feelinsommon school education ; at thirteen was 
 oi the unsatisfactory 'Vc^u Salem. He was a close student, and at seven- 
 '^'^ one's own home, teacher in the academy at Rumford (now Concord), 
 New flam psbife. His marriage not long after secured army influence, 
 andhe was made a major of the militia by the English Governor. At the 
 outbreak of the Revolutionary War he was in Boston, taking sides with 
 the mother country, and when that city was taken by the patriots under 
 Washington, he was sent with dispatches to England. He immediately 
 sprang into official favor. He made himself invaluable to his superiors, 
 being a man of action, quick to see defects and ready with suggestions 
 for improvements. When his and all other English efforts failed to 
 convince the colonists of the error of their ways, and peace was secured 
 with freedom, Rumford returned with the defeated forces to England 
 and never again set foot in America. 
 
 **In 1784 he entered the service of the King of Eavaria, rose rapidly 
 in official appointments, was finally made Count of the Holy Roman 
 Empire, choosing for his name Rumford, in remembrance of his former 
 American home. He traveled extensively in Europe. He returned to 
 London in 1795, published numerous essays, covering a large field. He 
 left England finally in 1802. His death occurred in Fran(;e in 1814. He 
 left bequests to English and American societies, and to Harvard College, 
 and to the world at large gave his philanthropic influence and his valu- 
 able writings, of which there were many, on scientific, social and 
 domestic matters. 
 
 His essay on coffee, or, as the original title runs, '' Of the Excellent 
 Qualities of Coffee and the art oi Making it in the Highest perfection," 
 we will not give in full. 
 
 Count Rumford begins his essay by reflecting on the '' excellent 
 qualities " of coffee, and its great value as an exhilarating beverage — 
 considerations which, with the widespread use of coffee, have come to be 
 appreciated the world over. He then proceeds to deplore the imperfec- 
 tion of common methods of making coffee, by which the delicious possi- 
 bilities of the roasted berries are but partially realized in the drink pro- 
 duced. He says: " There is no culinary process that is liable to so much 
 
38 
 
 COFI^Ei: 
 
 ;:tritive properties, it is claimed by some authorities that 
 " ^-^.r^-^ >^^ *vj^t.is found in soup, and thrice 
 rV \» \ ^ -"^pend on the quality of 
 vdoubt that it holds 
 
MEDICAL AND DIETETIC PROPERTIES 41 
 
 uncertainty in its results as the making of coffee ; '' and even at this day 
 with so much experience since Rumford's time, who is not ready to 
 attest, with considerable feeling, to the truth of this statement? Think 
 oi the unsatisfactory *' cup of coffee " so often encountered, and that too» 
 in one's own home, where the process is founded on good roasted coffee 
 and graced with the best intentions. 
 
 Count Rumford then explains that these variable results arise from 
 ignorance of certain simple principles of the operation, and he sets forth 
 these principles, and his method of making coflee, so as to conform to 
 them. First, however, he speaks of the preparation of the roasted coffee, 
 and describes the operation to be, in all cases, substantially this : " It is 
 first roasted in an iron pan or in a hollow cylinder made of sheet iron, 
 over a brisk fire ; and when, from the color of the grain and the peculiar 
 fragrance which it acquires in the process, it is judged to be sufficiently 
 roastad, it is taken from the fire and suffered to cool. When cold it is 
 pounded in a mortar, or ground in a hand-rnill to coarse p jwder, and 
 preserved for use." 
 
 The quaintness of the above is due entirely to the limited character 
 of the process described ; in principle it is just as we understand it. So, 
 too, are the followin*^ directions regarding roasting: "Great care must 
 be taken in roasting coffee not to roast it too much. As soon as it has 
 acquired a deep cinnamon color it should be taken from the fire and 
 cooled ; otherwise much of its aromatic flavor will be dissipated, and its 
 taste will become disagreeably bitter. 
 
 It appears that only a half-pound of coffee could be roasted at a time, 
 with good lesults, and Rumford states that he preferred to roast in a 
 glass flask, as was common in Italy. He used a flask of thin glass, about 
 six inches in diameter, with a narrow neck about eighteen inches long. 
 This was supported, with the neck horizontal, on a wooden stand, the 
 heat of a lamp being applied under the body of the flask. The outlet 
 was partially closed by a loose cork, and the long neck served as a han- 
 dle by which to revolve the flask and keep the coffee from burning. 
 Regarding the change produced in roasting, he says : " The fragrance is 
 certainly owing to the escape of a volatile aromatic substance which 
 did not originally exist as such in the grain, but which is formed in the 
 
42 COFFEE 
 
 process of roasting." Rumford made some experiments with the vapors 
 evolved, condensing them in the neck of the flask by coohng it. The 
 resulting liquid he describes as colorless, having an acid taste and high 
 flavor, and producing yellow stains on the skin difficult to remove. 
 
 The deterioration of ground coff'ee is discussed, and the importance 
 of keeping it from contact with the air stated. He describes at some 
 length his device for thus keeping ground coff'ee, consisting of a round 
 tin box, provided with a sort of piston for a cover, which could be pressed 
 down tightly on whatever quantity of coffee iiappened to be in the 
 box. 
 
 As to the all-important question of making coffee beverage, he firs 
 states that experiment has shown that the proper temperature for the 
 water used is 212 degrees, that is, the temperature of boiling water. This 
 is his first principle. Next he shows that the deterioration in the flavor 
 of coffee, on standing, is due to loss of the volatile aromatic substances 
 which have been extracted from the berry ; and as such loss can take 
 place from the exposed surface only, it will be more rapid if the liquid 
 is in active circulation, for then fresh portions are brought constantly to 
 the top. Coffee, then, should be kept as much at rest as possible. This 
 isRumford's second principle. To follow this second principle it is evi- 
 dent that the water used in making coffee must not be actually boiled 
 with the coftee, but must simply be at the boiling temperature. But 
 further than this, Rumford explains that any hot liquid, in a vessel sur- 
 rounded by a colder air, is in a continual circulation, since it is all the 
 while being cooled unequally. This movement of a hot liquid may be 
 made visible, for the purpose of experiment, by having solid particles, 
 of the same specific gravity as the liquid, distributed through it. Such 
 particles will, of course, move freely about with the currents. Circula- 
 tion will cease only when the surrounding medium is of the same tem- 
 perature as the liquid ; and in the case of coffee making this can be 
 attained easily by having the coffee-pot surrounded by a** jacket "of 
 boiling water. 
 
 This is done in the coffee-pot which Rumford then proceeds to describe, 
 and which he recommends for good coffee making. It is designed to be 
 as simple an apparatus as could fee iised, which would fully meet the 
 
MEDICAL AND DIETETIC PKOPERTIES 43 
 
 requirements of the principles above explained. The common method 
 of making coffee at that time, which Rumford condemns, was simply to 
 boil the ground coffee with water, settle with isinglass and pour off into 
 cups for use. Such a process, says Ruuiford, entails a loss of at least 
 one-half of the aroma. 
 
 The cofifee-pot describsd by Rumford is, in shape, like the ordinary 
 article. It is divided, however, into three separate compartments, one 
 within the other. The outer space is the hot-water jacket. It is filled 
 by a special opening over the handle, and being kept heated by the lamp 
 used in coffee making, it completely protects the inner contents from 
 contact with the cold air. The middle compartment, called the ''reser- 
 voir," is the principal one, and contains the liquid coffee when made. 
 And the inside space, or " strainer," is a cylinder, hanging halfway 
 down in the reservoir, and having a perforated bottom. On this perfor- 
 ated bottom the ground coffee is placed, and pressed down by a disk, 
 which is also perforated, and provided with an upright handle. Then 
 the boiling water is poured in the top of the "strainer." It passes 
 through the perforated disk, through the closely packed coffee, and 
 through the perforated bottom into the reservoir, having extracted all 
 the good qualities from the coffee. In the reservoir it is kept at 212 
 degrees by the lamp underneath, but cannot actually boil because of the 
 water jacket. The spout of the cofiee-pot, of course, leads out from the 
 reservoir. 
 
 Count Rumford does not stop with a general explanation of the oper- 
 ation, but besides showing how such coffee-pots can be best and most 
 cheaply made, he goes into full details of the size of pot needed for a pjven 
 number of cups, and the quantity of coffee to be used. Taking an ordi- 
 nary coffee-cup to contain eight-and-one-third cubic inches, he gives one- 
 quarter of an ounce as the proper amount of roasted coffee per cup. A 
 given coffee-pot should always be used for making the same number of 
 cups, the "strainer" being of such diameter that the required amount 
 of ground coffee will cover its bottom to the depth of one-half inch. 
 Then the results will in every case be uniform and entirely satisfactory. 
 
 The coffee, Rumford says, should be poured on the sugar — one-half 
 ounce of sugar to the cup; then one-third the volume of cold cream 
 
MEDICAL AND DIETETIC PftOPERTIES 45 
 
 should be added, reducing the hot coffee to a drinkable temperature, 
 and completing the desired production of a good cup of coffee. 
 
 This paper of Rumford's, as we hope our outline in some degree 
 indicates, is agreeable reading. It gives one a pleasant impres- 
 sion of the writer. He was not interested in selling coffee or manu- 
 facturing coffee-pots. He liked exceedingly a good cup of coffee, 
 and through his natural bent for experimenting he found out certain 
 important facts about making it. So he proceeds to give the public the 
 benefit of his discoveries by writing out these facts with charniing sim- 
 plicity and accuracy. This essay is a good example of his writings in 
 general, and though it cannot claim the scientific value of some of his 
 works, who can tell how much home comfort his hints about coflfee may 
 have brought? 
 
 Rumford closes the essay with reflections on the social benefits 
 arising from the general use of coffee, expressing the hope that increased 
 coffee drinking might tend to lessen the amount of gin drinking. 
 
 As to the relative merits of tea and coffee, he characterizes the 
 former to be, in comparison, an *' unwholesome wash.'^ 
 
 One paragraph on domestic economy we wish to give in closing. It 
 will please lovers of choice things. Rumford says : " I am happy when 
 I find that improvement leads to economy; but I ha^^e always held that 
 excellence should never be sacrificed to paltry savings in anything, 
 and least of all in those habitual enjoym3nts which are at the same 
 time the comforts and consolations of life." 
 

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THE LATEST 'IMPROVED SPICE MILL 
 
 The illustration on page 30 is that of the old spice mill that has been 
 in use at this establishment up to the present time. The illustration on 
 the preceding page givas one an excellent idea of the new and powerful 
 spice mill that has replaced the old and is now in operation. It is the 
 most complete outfit of its kind outside of New York, and not alone does 
 it increase our spice grinding capacity to more than five times what it 
 was originally, but we are enabled by its use to vastly improve the 
 quality of our spices as it pulverizes and mixes most thoroughly. There 
 is nothing to equal it on this Coa«»t, and a proper appreciation of the 
 enterprise exhibited in its introduction here will be shown by a trial of 
 the spices it turns out. 
 
52 COFFEE 
 
 COFFEE ROASTING 
 
 Much has been written and said about coffee roasting, but one must 
 really go through a practical experience in this line to thoroughly appre- 
 ciate that it is by no means a simple task. It is fully as difficult to find 
 a person capable of properly roasting coffee as it is to find one who 
 understands how to make a good cup of coffee. A great number of 
 houses have failed to establish a coffee trade simply for the reason that 
 they underestimate the difficulties of proper roasting. It seems to be the 
 general opinion that any one can roast coffee, that the process is simply 
 placing the green coffee in the cylinder and taking it out when *' done." 
 This is far from being the case, however. To be a successful roaster of 
 coffee one must be a good judge of green coffee and possessed of a fine 
 sense of smell. With this latter gift a person can determine when a 
 coffee has been sufficiently roasted standing ten feet away from the 
 cylinder. A recipe may be followed and a good cup of coffee result, but 
 you cannot go by rule in roasting. Years of experience is the only 
 instructor in this art. Houses that make the greatest success in this line 
 never change their roaster, for men that thoroughly understand roasting 
 coffee in all its vicissitudes are few. 
 
 Adding Water: — Dry roasts and wet roasts are terms that explain 
 themselves. There are very few who do not use water in roasting. The fact 
 of adding water is all right, but the quantity is a matter of conscience./^ 
 A little is of service, as it swells the berry, liberates the chaff, seals the 
 berry and in a measure preserves the aroma. It extinguishes any sparks 
 of fire that may occur in the cylinder from strands of bagging that some- 
 times find their way in with the coffee — but more than enough to accom- 
 plish these objects is robbery. It is an imposition On the consumer and 
 a damage to the manufacturer, as he is turning out a waterlogged coffee 
 that has been robbed of its virtue simply for the sake of a paltry per cent 
 of presumed shrinkage. 
 
 Establishing Brands :— In the selection of a coflfee for a brand at a 
 price the first consideration is the cost of the green as the loss in shrink- 
 age must be added. Second, the cup quality of the coffee should always 
 be determined, and this result can be arrived at by making a sample 
 roast and the use of a grinder and some boiling water. 
 
 Too much attention is paid to appearance in roast coffee and not 
 enough to cup quality. This is the main difference between our roast 
 coffees on this Coast and those in the Eastern States. It is more natural 
 for us to look to appearance, however, for it is the custom on this Coast 
 to sell loose in bulk, while in the East roast coffee is all sold in packages 
 and its defects thus hidden. Our Central American coffees in taste are 
 very like Javas and are superior to Brazilian coffee. Much might be 
 said on this subject, but for lack of space we must omit it. 
 
Telegraphic Cipher 
 
 
 COMPILED AND IN USE 
 
 W. H. MINER 
 
PRICE OF COFFEE 
 
 PER FOUNI) 
 
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 Ablet 7X 
 
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 53 
 
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 Act 171^ 
 
 Action 17^ 
 
54 
 
 COFFEE 
 
 Actor 18 
 
 Acute.. *18>^ 
 
 Adage IS^ 
 
 Adagio 18% 
 
 Adamant 18>^ 
 
 Adamite 1S% 
 
 Adapt 18^ 
 
 Adaption 18ji 
 
 Adar 19 
 
 Addict 19>^ 
 
 Addiction ...19^ 
 
 Addle 19% 
 
 Addoom 19>^ 
 
 Adduction. ...19>^ 
 
 Adelite 19|^ 
 
 Ademption... 19^ 
 
 Adequate 20 
 
 Adequation... 20 >^ 
 
 Adipose 20^ 
 
 Adjacent 20% 
 
 Adjourn 2i)}4 
 
 Adjourment..205/| 
 
 Admale 20 1^ 
 
 Admiral 20 j| 
 
 Admiration ..21 
 
 Admire 21 >^ 
 
 Admission ...21^ 
 Admittance ..21% 
 
 Admix 2l>^ 
 
 Admixtion ...21>^ 
 
 Admonish 21^ 
 
 Adnominal...21ji 
 
 Ado ,.22 
 
 Adonis 22 >^ 
 
 Adopt 22^ 
 
 Adoption 22% 
 
 Adorable 22^ 
 
 Adoration. ...22^ 
 
 Adore 223^ 
 
 Adorement...22^ 
 
 Adown 23 
 
 Adrift .....23/8 
 
 Adry 23^ 
 
 Adulation.... 23>^ 
 
 Adult 23X 
 
 Adulterate.... 23% 
 Adulterati'n..23|4: 
 
 Adumbrate. . .23% 
 Adumb'ii'n...24 
 
 Adust 24 >^ 
 
 Adustion 24^ 
 
 Advantage ...24% 
 
 Advene 24)^ 
 
 Advent 24A^ 
 
 Advenuon....24^4^ 
 
 Adverb 24% 
 
 Adversary 25 
 
 Adversation..25i/^ 
 
 Adverse 25 3^ 
 
 Adversity 25% 
 
 Advertise 2^)4 
 
 Advertisem't.25>^ 
 Ad vesperate . . 25 % 
 Advisement ..25% 
 
 Advisory 26 
 
 Advocate 26i^ 
 
 Advocation... 263^: 
 Advolution...26% 
 
 Advow 26J4 
 
 Advowson ... 26% 
 
 Afar 26^4: 
 
 Affability 23% 
 
 Affable 27 
 
 Affabulation..27)^ 
 
 Affamist 27^ 
 
 Affamishm't..27% 
 
 Affect 27>^ 
 
 Affecting 27>^ 
 
 Affection ate.. 27^' 
 
 Affidavit 27% 
 
 Affine 28 
 
 Affirm 281^ 
 
 Affirmable...2834: 
 Affirmation... 28% 
 
 Affix 28X 
 
 Affixion 28% 
 
 Affluent 28^4: 
 
 Affluxion 28% 
 
 Affray 29 
 
 Affray ment... 291^^ 
 
 Affret 29^ 
 
 Affriction 29% 
 
 Affright 29>^ 
 
 Affrightm'nt.29^ 
 
 Affront 29%' 
 
 Afloat 29% 
 
 Afoul 30 
 
 Aft 30% 
 
 Again SOX 
 
 Agatine 30% 
 
 Age 30K 
 
 Aggelation...30% 
 
 Agger 303^ 
 
 Agglomer'te.30% 
 
 Aggrace 31 
 
 Aggravat'n...31% 
 
 Aghast... 31X 
 
 Agile 31% 
 
 Agility 31% 
 
 Agitation 31% 
 
 Aglow 31% 
 
 Agnate 31% 
 
 Agnation 32 
 
 Agnominate.. 32% 
 
 Agog ....32X 
 
 Agonist 32% 
 
 Agony 32K 
 
 Agrestic 32% 
 
 Agriculture... 32% 
 
 Ague.. 32% 
 
 Ahoy 33 
 
 Ahull 331^ 
 
 Aidant 33^ 
 
 Aiddecamp...33% 
 
 Ail 33)^ 
 
 Ailantus 33% 
 
 Ailment 33% 
 
 Aim 33% 
 
 Air 34 
 
 Airdrain 344^ 
 
 Airgun 34X 
 
 Airhole 34% 
 
 Airing 34% 
 
 Airpipe 34% 
 
 Airplant 34% 
 
 Airpump 34% 
 
 Airshaft 35 
 
 Airthread 351^ 
 
 Airtight ..35% 
 
 Airtrap 35% 
 
 Airway 35% 
 
 Airy 35% 
 
 Aisle 35% 
 
 Ait 35% 
 
 Aitchbone... 36 
 
 Ajar 361^ 
 
 Ajutate 361^^ 
 
 Akimbo 36% 
 
 Akin 36% 
 
 Alabaster 36% 
 
 Alack 36^ 
 
 Alacrity 36% 
 
 Aladinist 37 
 
 Alamire 371^ 
 
 Alamode 37% 
 
 Aland 37% 
 
 Alantire 37% 
 
 Alarm 37% 
 
 Alas 37% 
 
 Alate -...37% 
 
 Alba 38 
 
 Albacore 381^ 
 
 Albanian 38% 
 
 Albata 38% 
 
 Albino 38% 
 
 Albito 38% 
 
 Album 38% 
 
 Alcade 38% 
 
 Alcanna 39 
 
 Alco ....39% 
 
 Alcohol 3934: 
 
 Alcoran 39% 
 
 Alcoran ish ...39% 
 
 Alcove 39% 
 
 Aldehyde 39% 
 
 Alder 39% 
 
PRICES 
 
 55 
 
 Alderman 40 
 
 Aldine ...AO}^ 
 
 Alecost 40 ^ 
 
 Alehouse 40% 
 
 Aleppine 40 >^ 
 
 Alert ...40% 
 
 Alestake 40^^ 
 
 Alew. 4.0% 
 
 Alewife 41 
 
 Alexander.... 41 3^ 
 
 Alfet 41X 
 
 Alga 41^; 
 
 Algarot 4 }4\ 
 
 Algebra 41jil 
 
 Algol 413^! 
 
 Alias.. 41J^I 
 
 Alibi 42 i 
 
 Alicant 42 >^: 
 
 Alidade 4234^! 
 
 Alife 42>^| 
 
 Aliform 42>^i 
 
 Alight 42% 
 
 Alimental....42^ 
 Alimentati'n.42% 
 
 Alimony 43 
 
 Alish 431^ 
 
 Alive 43!^ 
 
 Alkaline 43% 
 
 Alkoran 43>^ 
 
 Allab 43% 
 
 Allay 43% 
 
 Allayment....43^ 
 
 Allegan t 44 
 
 Allegation . . . .441^' 
 Allegiance. . -44^4^ 
 
 Allegory 44% 
 
 Allemand 44 j^ 
 
 Alley 44% 
 
 Alliance 44^ 
 
 Alligator 44^ 
 
 Allocation. ...45 
 Alloe 45J^ 
 
 Allonge 451^ 
 
 Alloy 45% 
 
 AUoyage 45 ^^ 
 
 Allurement. ..45)^ 
 
 Almanac 45^ 
 
 Almandine...45% 
 
 Almighty 46 
 
 Almage .46^8 
 
 Alms 46 14 
 
 Alp 46% 
 
 Alphabet 46 >^ 
 
 Alphorsia 46)^ 
 
 Altern 46^ 
 
 Alternate 46^ 
 
 Alternation... 47 
 
 Altitude 471^ 
 
 Alto 47X 
 
 Alum 47% 
 
 Alvine 47>^ 
 
 Amalgam 47% 
 
 Amalgamate.47% 
 
 Amateur 47% 
 
 Ambassador..48 
 
 Ambition 483^ 
 
 Ambitude ....483^ 
 
 Amble 48% 
 
 Ambrosin 48 3I 
 
 Ambulance.. .48% 
 
 Amburg 48% 
 
 Ambush 48 
 
 Amen 49^ 
 
 Amentum 49^ 
 
 Amiable 493^: 
 
 Amid 49% 
 
 Amity 49)^' 
 
 Amoret 49^ 
 
 Amuse 49% 
 
 Analogy 49% 
 
 Analyst 50 
 
PRICE OF SUGAR 
 
 PEK PODND 
 
 Cab 1 
 
 Cabal 1^4 
 
 Cabalism l)4 
 
 Cabalistic 1% 
 
 Caballer 1)4 
 
 Cabaret 1% 
 
 Cabbage 1% 
 
 Cabbagenet. ...1% 
 Cabbageplant.2 
 Cabbagerose...2^^ 
 Cabbagetree...2X 
 Cabb'geworm. 2^ 
 
 Cabeca 2>^ 
 
 Cabin 2>^ 
 
 Cabinboy 2^ 
 
 Cabinet 2% 
 
 Cabinmate 3 
 
 Cabirian 31^ 
 
 Cabled 3^ 
 
 Cabol 3% 
 
 Caboshed 3j^ 
 
 Cabotage 3>^ 
 
 Cabriole 3^ 
 
 Caburns 3% 
 
 Cacao. 4 
 
 Cachalot A% 
 
 Cache 4X 
 
 Cachetic 4% 
 
 Cachmere 4j^ 
 
 Cachination....4)^ 
 
 Cacholong 4^ 
 
 Cachunde ^% 
 
 Cacique 5 
 
 Cack .51^ 
 
 Cackerel 5^ 
 
 Cackle 5^ 
 
 Cackling 5,^ 
 
 Cacodemon . . . .5% 
 Cacography ...5% 
 
 Cacophony S^g 
 
 Cactus 6 
 
 Cacuminate ...61^ 
 
 Cadastre 6^ 
 
 Cadaver 6^ 
 
 Cadbate 6>^ 
 
 Caddis 6>^ 
 
 Caddow 6^4 
 
 Cadelund 6^ 
 
 Cadence 7 
 
 Cadet Vrg' 
 
 Cadge 71^ 
 
 Cadmean 7)4 
 
 Cadmite 7^8 
 
 Caducary 7^ 
 
 Caducity 7% 
 
 Caducias 8 
 
 Caduke S% 
 
 Cafe 8X 
 
 Cafeic 8% 
 
 Caftan 8>^ 
 
 Cagle Sys 
 
 Cagmac S^ 
 
 Cail... SH 
 
 Caincie 9 
 
 Cairn 9}i 
 
 Cairnucan 9X 
 
 Caisson 9^8 
 
 Caitiff. 9K 
 
 Cajeput dfs 
 
 Cajole 9^ 
 
 Cajolement.... 9^ 
 
 Cake... 10 
 
 Calabash Wli 
 
 Calabrian 10^ 
 
 Calaite 10% 
 
 Calamanco. .. . lOj^ 
 
 Calamary 10^ 
 
 Calambour...lO^ 
 
 Calamire 10^ 
 
 Carminstr'te.ll 
 Calamitous.... 111.^^ 
 
 Calamity IIX 
 
 Calandre 11^^ 
 
 Calash .llj^ 
 
 Calathus 11)^ 
 
 Calcar 113^ 
 
 Calcarate......ll% 
 
 Calcareous ...12 
 
 Calceated 12)^ 
 
 Calcedony 121^' 
 
 Calces 12% 
 
 Calciform 12>^ 
 
 Calcinable....l2>^ 
 
 Calcinate 12% 
 
 Calcine '....12% 
 
 Calcitration...l3 
 
 Calcium 131^ 
 
 Calcspar 13X 
 
 CalctufF. 13^ 
 
 Calculary VS)4 
 
 Calculate IS^ 
 
 Calculation... 13^ 
 
 Calcule ..13^ 
 
 Calculose 14 
 
 Caldron 14i/^ 
 
 Caleche 14^" 
 
 Caledonian . . .14% 
 Calefaction...l4>^ 
 
 Calefy 14>^ 
 
 Calcomb'urg.14% 
 
 Calendar 14'^ 
 
 Calends 15 
 
 Calendula 15)^ 
 
 Calentare Ib^ 
 
 Calescence....l5^ 
 
 Calf 15>^ 
 
 Calflike 15% 
 
 Calfskin 15^ 
 
 Caliber Ibfs 
 
 Calico 16 
 
 Calicular 16)^ 
 
 Calid 16X 
 
 Calidity 16^ 
 
 Caliduct 16K 
 
 Caligation. ...16^ 
 Caliginous....l6^ 
 Caligraphy...l6^ 
 Calipash .'.....17 
 
 Caliph 171^ 
 
 Caliphate 17^ 
 
 Caliphship....l7^ 
 
 56 
 
PRICES 
 
 67 
 
 Calisthenic...l7>^ 
 
 Caliver 17>^ 
 
 Calk 17^ 
 
 Calker 17% 
 
 Callbird 18 
 
 Caller IBJ^ 
 
 Callidness 18^ 
 
 Callimanco...l8^ 
 
 CalliDg 18>^ 
 
 Callipers 18^ 
 
 Callot 18?^ 
 
 Callous 18^ 
 
 Calm 19 
 
 Calmer 191^ 
 
 Calmness 19^ 
 
 Calomel 19% 
 
 Caloric 19>^ 
 
 Calosoma 19)i 
 
 Calotype 19^ 
 
 Calp 19% 
 
 Caltha 20 
 
 Caltrop 20K 
 
 Calumba 20^ 
 
 Calumet 20% 
 
 Calumniate... 20 >^ 
 Calumnious ..20^ 
 
 Calumny 20^ 
 
 Calve 20^ 
 
 Calville 21 
 
 Calvinism 21% 
 
 Calvish 21 X 
 
 Calycle 21^ 
 
 Calyculate....21>^ 
 
 Camail 21>^ 
 
 Camber 21|4: 
 
 Cambering....21^ 
 
 Cambist 22 
 
 Camblet 22^^ 
 
 Camboge 22i^ 
 
 Cambrel 22% 
 
 Cambrian 22% 
 
 Came 22^ 
 
 Camelbird ....22^ 
 Cameleon 22^ 
 
 Camelopard..23 
 
 Camelot 23% 
 
 Camerate 23X 
 
 Cameration ..23% 
 
 Camisado 2S}4 
 
 Camlet 23% 
 
 Camleted 2^X 
 
 Cammock 23% 
 
 Camnas 24 
 
 Camomile 241/^ 
 
 Camp 24X 
 
 Campaign 24% 
 
 Campana 24 j^ 
 
 Campanile ...24^ 
 
 Campboy 24% 
 
 Campestral . . . 24% 
 
 Camphire 25 
 
 Camphorate..25>^ 
 
 Camping 25^ 
 
 Camwood 25% 
 
 Canadian 25 % 
 
 Canal .25>^ 
 
 Canary 2b% 
 
 Canaster 25!^ 
 
 Canbuoy 26 
 
 Cancamum. .,26% 
 
 Cancel.. 26^ 
 
 Cancellate....26>^ 
 Cancening...26% 
 
 Cancerate 26% 
 
 Cancerous 26^ 
 
 Cancriform . . . 26% 
 
 Cancrine 27 
 
 Cancroma 27^ 
 
 Candent 27X 
 
 Candid 27% 
 
 Candidate 27>^ 
 
 Candify 27f 
 
 Candle 27^ 
 
 Candlemas . . 27% 
 Candlestick.. .28 
 
 Candor 28 >^ 
 
 Candy 283^ 
 
 Canebrake...28^ 
 
 Canella 28% 
 
 Canescent ....28>^ 
 
 Canicula 281^: 
 
 Caning 28% 
 
 Canker 29 
 
 Cannon 29% 
 
 Canonic 29)4 
 
 Canopy 29% 
 
 Cant 29% 
 
 Cantel 29 >^ 
 
 Canting 29^ 
 
 Canton 29% 
 
 Cantred 30 
 
 Canvas 30 >^ 
 
 Cany 30i^ 
 
 Cap... 30% 
 
 Capcase 30 >^ 
 
 Caper 30% 
 
 Capial 30^ 
 
 Capitally 30% 
 
 Capitan 31 
 
 Capitate 31 >^ 
 
 Capitol 31% 
 
 Caplan 31^ 
 
 Capnias 31)^ 
 
 Capnomor....31^ 
 
 Capoch 31^ 
 
 Capon 31^ 
 
 Capouch 32 
 
 Capper 32>^ 
 
 Caprate 32X 
 
 Capric 32^ 
 
 Capsa 32K 
 
 Capsicum 32% 
 
 Capsize 32^^ 
 
 Capstan 32% 
 
 Caption 33 
 
 Captive 33% 
 
 Captor 3314 
 
 Carabine 33>i 
 
 Carabus 33% 
 
 Carac 33% 
 
 Caracal 33% 
 
 Carage 33% 
 
 Carat 34 
 
 Caravan 341^ 
 
 Carbon 34 >^ 
 
 Carboy 34% 
 
 Carcass 34^ 
 
 Card 34% 
 
 Carder 34% 
 
 Career 34% 
 
 Caress 35 
 
 Carlot 35 >^ 
 
 Carlovin 35X 
 
 Carman 35% 
 
 Carol 35 >^ 
 
 Carouse 35^ 
 
 Carpel 35^ 
 
 Carrac 35% 
 
 Carve 36 
 
 Carvist 36>g 
 
 Casket 36^ 
 
 Caster 36^ 
 
 Castle 36 >i 
 
 Casual 36 >g 
 
 Cat 36^ 
 
 Catalan... 36% 
 
 Catalpa 37 
 
 Catamite 37>^ 
 
 Cataract 37 X 
 
 Catarrh 37% 
 
 Catch 37>^ 
 
 Cater S7 ^ 
 
 Cathartic 37^ 
 
 Cathead 37% 
 
 Catholic 38 
 
 Catkin 38 >^ 
 
 Catlike 38i^ 
 
 Catnip 38% 
 
 Catrope 38>^ 
 
 Catsup 38% 
 
 Caucus 38% 
 
 Caudal 38% 
 
 Canker 39 
 
 Caul 39>^ 
 
 Causal 39%: 
 
 Cause 39% 
 
58 
 
 SUGAR 
 
 Cave S9y2 
 
 Cavern 39% 
 
 Cavil 39^ 
 
 Cease 39^ 
 
 Cedar 40 
 
 Celery iOys 
 
 Cellar W4 
 
 Celtic 40^ 
 
 Cement 40^ 
 
 Cense 40% 
 
 Censor 403^ 
 
 Census 40>g 
 
 Centaur 41 
 
 Centime 41>^ 
 
 Centre 41X 
 
 Ceres 41% 
 
 Cerium.. 41>^j 
 
 Ceruse 41^\ 
 
 Cesser 41^ 
 
 Cessment 41% 
 
 Cetic 42 
 
 Chagrin 42 >^ 
 
 Chain 42X 
 
 Chalk 42>^ 
 
 Challenge 42 j^ 
 
 Chama 42% 
 
 Chamber 42% 
 
 Champaign. ..42% 
 
 Change 43 
 
 Chant 43^ 
 
 Chaos 43X 
 
 Charm 43^ 
 
 Chaste 43 >^ 
 
 Chatty 43>^ 
 
 Cheat 433^ 
 
 Cheek 43% 
 
 Cheery 44 
 
 Cherub 44 j^ 
 
 Chess WX 
 
 Chide 44^ 
 
 Chief. 44>^ 
 
 Chimes 44^ 
 
 Chin 443^ 
 
 Chisel 44% 
 
 Choler 45 
 
 Choose 453^ 
 
 Chop 45X 
 
 Chops 45^ 
 
 Chord 45 >^ 
 
 Chuck 45^ 
 
 Church 45X 
 
 Circus 45% 
 
 Citizen 46 
 
 Citron 46)^8 
 
 Civil 4e)X 
 
 Claim 46% 
 
 Clam 46X 
 
 Clan 46>^ 
 
 Claret 46^^ 
 
 Clasp 467/s 
 
 Clause 47 
 
 Clay 47ys 
 
 Clean 47^ 
 
 Cleft 47% 
 
 Clergy 47^ 
 
 Clerk 47>^ 
 
 Client 47% 
 
 Cliff. 47% 
 
 Climax 48 
 
 Climb 48 >^ 
 
 Clinch 48K 
 
 Cloak .48^ 
 
 Clod 481^ 
 
 Closet 48>^ 
 
 Cloth 48% 
 
 Cloudy 48% 
 
 Clover 49 
 
 Club 49>^ 
 
 Clumsy 49X 
 
 Clutch 49% 
 
 Coal 49>^ 
 
 Coast 49>^ 
 
 Coaxer 49^ 
 
 Cobweb 49% 
 
 Couch 50 
 
PRICE OF SYRUP AND MOLASSES 
 
 rEK GALLON 
 
 Dab 5 
 
 Dabble 6 
 
 Dabster 7 
 
 Daciati 8 
 
 Dactyl 9 
 
 Daddy 10 
 
 Dagger 11 
 
 Daily 12 
 
 Dainty 13 
 
 Daisy 14 
 
 Daker 15 
 
 Dale 16 
 
 Dally 17 
 
 Damage 18 
 
 Damask 19 
 
 Dammar 20 
 
 Damon 21 
 
 Damper 22 
 
 Dance 23 
 
 Dandy 24 
 
 Danger 25 
 
 Dapple 26 
 
 Dare 27 
 
 Daring 28 
 
 Darkness 29 
 
 Darling 30 
 
 Darrel 31 
 
 Darter 32 
 
 Dash 33 
 
 Dastard 34 
 
 Dative 35 
 
 Daub 36 
 
 Daunt 37 
 
 Dauphin 38 
 
 Davit 39 
 
 Dawn 40 
 
 Daybed 41 
 
 Dayfly 42 
 
 Daystar 43 
 
 Daze 44 
 
 Dazzle .45 
 
 Deacon 46 
 
 Dead 47 
 
 Deadly 48 
 
 Deafen 49 
 
 Dealer 50 
 
 Deanship 51 
 
 Dearly 52 
 
 Deathly 53 
 
 Deave 54 
 
 Debar 55 
 
 Debate 56 
 
 Debauch 57 
 
 Debtor 58 
 
 Decade 59 
 
 Decay 60 
 
 Deceit 61 
 
 Decharm 62 
 
 Decile 63 
 
 Decker 64 
 
 Declaim 65 
 
 Declare 66 
 
 Decoy 67 
 
 Decree 68 
 
 Deduce 69 
 
 Deed 70 
 
 Deepen 71 
 
 Deface 72 
 
 Defamed 73 
 
 Default 74 
 
 Defeat ... 
 Defence. 
 
 Defer 
 
 Deffly. 
 
 ...75 
 ...76 
 ...77 
 ...78 
 
 Defiant 79 
 
 Defile 80 
 
 Defined 81 
 
 Defix 82 
 
 Deflect ...83 
 
 Defiow 84 
 
 Deforce 85 
 
 Deform 86 
 
 Defraud 87 
 
 Defray... 88 
 
 Defy 89 
 
 Degrade 90 
 
 Degree 91 
 
 Dehort 92 
 
 Deign 93 
 
 Deject 94 
 
 Delay 95 
 
 Delight 96 
 
 Deline 97 
 
 Deliver 98 
 
 Dell 99 
 
 Delude 100 
 
 Demean 101 
 
 Demise 102 
 
 Demiss 103 
 
 Demon 104 
 
 Demur 105 
 
 Denay ..106 
 
 Denial 107 
 
 Denizen 108 
 
 Dennet 109 
 
 Denote 110 
 
 Dental Ill 
 
 Denude 112 
 
 Deny 113 
 
 Depart 114 
 
 Depend 115 
 
 Depict 116 
 
 Deplore 117 
 
 Deplume 118 
 
 Deport 119 
 
 Depose 120 
 
 Deprave 121 
 
 Depress 122 
 
 Depute 123 
 
 Derange 124 
 
 Desert 125 
 
 Design 126 
 
 Desist 127 
 
 Desk 128 
 
 Despot 129 
 
 Destine 130 
 
 Detach 131 
 
 Detail 132 
 
 Detect 133 
 
 Deter 134 
 
 Detest 135 
 
 Devast 136 
 
 Devoid 137 
 
 Devote 138 
 
 Dexter 139 
 
 Diadem 140 
 
 Dial 141 
 
 Did 142 
 
 Diet 143 
 
 Digest 144 
 
 59 
 
(50 
 
 SYRUP AND MOLA.SSES 
 
 Digger 145 
 
 Dike 146 
 
 Dilate.. 147 
 
 Dimity 148 
 
 Dimple 149 
 
 Dine 150 
 
 Dingle 151 
 
 Dinner..., 152 
 
 Dint 153 
 
 Diploma 154 
 
 Dipper lo5 
 
 Dirk 156 
 
 Dirty 157 
 
 Disable 158 
 
 Disagree 159 
 
 Disband 160 
 
 Discard 161| 
 
 Discharge 162' 
 
 Disciple 163; 
 
 Disclose 164 
 
 Discrete 165! 
 
 Disdain 166 
 
 Disease 167| 
 
 Disfigure 168! 
 
 Disgorge 1691 
 
 Ditch 170: 
 
 Divan ....1711 
 
 Dive 172 
 
 Diversion 173 
 
 Divine 174 
 
 Divorce 175 
 
 Doctor 176 
 
 Dogma 177 
 
 Dolphin ...178 
 
 Domain 179 
 
 Dominant 180 
 
 Domino 181 
 
 Donation 182 
 
 Donkey 183 
 
 Donor 184; 
 
 Door 185 
 
 Dotage 186 
 
 Douse 187 
 
 Dove 188 
 
 Dower 189 
 
 Dowry 190 
 
 Drab 191 
 
 Dragon 192 
 
 Drain 193 
 
 Draught 194 
 
 Dream 195 
 
 Dredged 196 
 
 Drench 197 
 
 Dress 198 
 
 Drink 196 
 
 , Driver 2 
 
PRICE OF RICE 
 
 PER POUND 
 
 Eager 1 
 
 Eagle l/s 
 
 Earn l^ 
 
 Earth 1% 
 
 Ease l}i 
 
 Eatable l'^ 
 
 Eating 1^ 
 
 Eaves 1% 
 
 Ebb 2 
 
 Ebony 2/$ 
 
 Eccentric 2^ 
 
 Eclat 2^ 
 
 Eclipse 2)4 
 
 Economy 2^ 
 
 Edge 2X 
 
 Edging 27/8 
 
 Edict 3 
 
 Edify sys 
 
 Editor 3X 
 
 Educate 3^ 
 
 Educt o>^ 
 
 Efface 'S/s 
 
 Effect 3^ 
 
 Effigy 37>8 
 
 Effort 4 
 
 Egg 4>^ 
 
 Egotist 4^ 
 
 Egress 4X 
 
 Egyptian 4)4 
 
 Eject 4>^ 
 
 Elate 4^ 
 
 Elbow 4% 
 
 Eldest 5 
 
 Elect bVs 
 
 Election o}4 
 
 Element o^ 
 
 Elephant 5>^ 
 
 Elevate o}i 
 
 Elevation 5^ 
 
 Elfin 5% 
 
 Elgin () 
 
 Elicit 6^ 
 
 Elide 6^ 
 
 Elision 6>^ 
 
 Elk 6)^ 
 
 Ellipsis B>^ 
 
 Elmen 6% 
 
 Elocution 6% 
 
 Elogy 7 
 
 Elope 7>^ 
 
 Elvish 7X 
 
 Emanate 7^ 
 
 Embalm 75^ 
 
 Embank 7^ 
 
 Embark 7^ 
 
 Embellish 7^ 
 
 Ember 8 
 
 Emblaze 8^ 
 
 Emblem 8^' 
 
 Embloom Spg 
 
 Emboli 
 
 Embosk 
 
 Embrace 8^ 
 
 Emerald 8% 
 
 Emerge 9 
 
 Emeril dji 
 
 Emetic 9)4 
 
 Emigrate 9% 
 
 Eminence 9>^ 
 
 Emissary 9^ 
 
 Emit 9U 
 
 Empair 9% 
 
 Empale 10 
 
 Emphasis 10>^ 
 
 Employ lOX 
 
 Emply .\Oys 
 
 Enact 10;^ 
 
 Enamel 10% 
 
 Encamp 10^ 
 
 Enchant 10% 
 
 Encounter..,. 11 
 Encourage ...11>^ 
 
 Encoach IIX 
 
 Endeavor 11^ 
 
 Ending 11)4 
 
 Endow 11^ 
 
 Endure 11^ 
 
 Enemy 11 J- 
 
 Enervate 12 
 
 Enfamish 12>^ 
 
 Enfold 12^ 
 
 Enforce 12^ 
 
 Engage 12>^ 
 
 Engine 12>^ 
 
 Engirt 123^ 
 
 English 12% 
 
 Engorge 13 
 
 Engrain 13% 
 
 Engross 13X 
 
 Enhance 13% 
 
 Enigma 13% 
 
 Enjoin 13% 
 
 Enlarge 13|^ 
 
 Enlist 13% 
 
 Enmity 14 
 
 Enniove 14% 
 
 Ennoble 14j4: 
 
 Enrage 14^ 
 
 Enrich 14% 
 
 Enroll 14% 
 
 Ensign 14^ 
 
 Enslave 14% 
 
 Ensnare 15 
 
 Ensue 15% 
 
 Entail 15^ 
 
 Entangle 15% 
 
 Enter 15% 
 
 Envelop 15% 
 
 Epigram 15|4f 
 
 Episcopate... 15% 
 
 Epithet 16 
 
 Epodic 16% 
 
 Equation 16>^ 
 
 Ergot 16% 
 
 Errant 16% 
 
 Eruption 16% 
 
 Escape 16^ 
 
 Escort 16% 
 
 Espouse 17 
 
 Esquire 17% 
 
 Essay 173^ 
 
 Essential 17% 
 
 Establish 17% 
 
 Estate 17% 
 
 Esteeming.... 17^ 
 
 Estimable 17% 
 
 Estimation ...18 
 
 Estrange 18% 
 
 Estray 18% 
 
 Eternal 18% 
 
 61 
 
62 
 
 Eternity 16}4 
 
 Etology \SH 
 
 Europe 18% 
 
 Evacuate 18^ 
 
 Evade ..19 
 
 Evangelist.... 19>^ 
 
 Evanish 19X 
 
 Evaporate 19^ 
 
 Evaporation.. 19,1^ 
 
 Evasion 19)^ 
 
 Eve 19^ 
 
 Evection Idji 
 
 Evening 20 
 
 Event 20y8 
 
 nicE 
 
 Ever 20}4 
 
 E version 20^ 
 
 Evict 20>^ 
 
 Evidence 20H 
 
 Evil 20i^ 
 
 Evince 2i)fs 
 
 Evocate 21 
 
 Evoke 2iys 
 
 Evolute 21X 
 
 Evlove 2iys 
 
 Evulsion 21 >^ 
 
 Exaction 2\^ 
 
 Exactor 21% 
 
 Exaggerate... 21^ 
 
 Exalt 22 
 
 Exalting 22>^ 
 
 Examine 22^ 
 
 Example 22^ 
 
 Excavate 22 j^ 
 
 Exceru 22;^ 
 
 Excise 22^ 
 
 Excision 22^ 
 
 Excite 23 
 
 Exclaim 23^/8 
 
 Exclude 23X 
 
 Excursion 23^^ 
 
 Exempt 23>^ 
 
 Exert 23>^ 
 
 Exhale 23|^ 
 
 Exhibit 23^ 
 
 Exile ...24 
 
 Exody 24>^ 
 
 Expel 24X 
 
 Expert 2i)i 
 
 Expire 24^2 
 
 Kxploit 24% 
 
 Expose 24% 
 
 Expunge 24% 
 
 Extant 25 
 
PRICE OF TEA 
 
 veh pound 
 
 Fable 5 
 
 Fabling 6 
 
 Fabric 7 
 
 Fabricate 8 
 
 Fabulous 9 
 
 Facade 10 
 
 Facetious.. 11 
 
 Facilitate 12 
 
 Facilitation 13 
 
 Facing 14 
 
 Fact 15 
 
 Factious 16 
 
 Factor 17 
 
 Factory 18 
 
 Facture 19 
 
 Faculty 20 
 
 Fade 21 
 
 Fading 22 
 
 Fag 23 
 
 Fagging 24 
 
 Fagot 25 
 
 Fain 26 
 
 Faint 27 
 
 Faintness 28 
 
 Fairlv 29 
 
 Faith 30 
 
 Faithful 31 
 
 Fake 32 
 
 Falcation 38 
 
 Falcon 34 
 
 Fallacy 35 
 
 Fallow 36 
 
 False 37 
 
 Falsetto 38 
 
 Falsify 39 
 
 Falter 40 
 
 Fame 41 
 
 Familiar 42 
 
 Famine 43 
 
 Famish 44 
 
 Famous 45 
 
 Fan 46 
 
 Fanatical 47 
 
 Fanciful 48 
 
 Fanner 49i 
 
 Fantastic 50 
 
 Farce 51 
 
 Farm 52 
 
 Farmer 53 
 
 Faro 54 
 
 Farrier 55 
 
 Farther 56 
 
 Farthing 57 
 
 Fascinate 58 
 
 Fashion 59 
 
 Fast 60 
 
 Fastidious 61 
 
 Fat 62 
 
 Fatal 63 
 
 Fathom 64 
 
 Fatigale 65 
 
 Fatigue 66 
 
 Fattness 67 
 
 Favor 68 
 
 Favorite 69 
 
 Fawn 70 
 
 Fear .71 
 
 Feasible 72 
 
 Feast 73 
 
 Feather 74' 
 
 Feature 75iFiery 110 
 
 Federal 76 
 
 Federate 77 
 
 Feeble 78 
 
 Feeder 79 
 
 Feign 80 
 
 Feint 81 
 
 Fell 82 
 
 Fellow 83 
 
 Felon 84 
 
 .85 
 
 .87 
 
 .90 
 .91 
 ..92 
 .93 
 
 Female.... 
 Feminine. 
 
 Fence 
 
 Fender.... 
 
 Fern 
 
 Ferocity . . 
 
 Ferret 
 
 Ferry 
 
 Fertile 
 
 Fervent 94 
 
 Fervor 95 
 
 Festal 96 
 
 Festival 97 
 
 Festive 
 
 Festoon 99 
 
 Fete 100 
 
 Fetter 101 
 
 Feudal 102 
 
 Fever 103 
 
 Fibered 104 
 
 Fickle 105 
 
 Fiction 106 
 
 Fiddle 10 
 
 Fidelity 108 
 
 Field 109 
 
 Fifer HI 
 
 Fight 112 
 
 Figment 113 
 
 Figurate 114 
 
 Figure 115 
 
 Filament 116 
 
 Filching 117 
 
 File 118 
 
 Fillet 119 
 
 Filter 120 
 
 Filth 121 
 
 Fin 122 
 
 Finable 123 
 
 Finch 124 
 
 Finger 125 
 
 Finical 126 
 
 Finish 127 
 
 Finite 128 
 
 Fire 129 
 
 Fireman 130 
 
 Firkin 131 
 
 Fiscal 132 
 
 Fisher 133 
 
 Fishing 134 
 
 Fist 135 
 
 Fistlous 136 
 
 Fitness 137 
 
 Fixable 138 
 
 Fixture 139 
 
 Flabby 140 
 
 Flag 141 
 
 Flageolet 142 
 
 Flagon 143 
 
 Flail 144 
 
 63 
 
64 
 
 TEA 
 
 Flake. 145 
 
 Flame 146 
 
 Flank 147 
 
 Flannel 148 
 
 Flap 149 
 
 Flare 150 
 
 Flash 151 
 
 Flatter 152 
 
 Flatting 153 
 
 Flax 154 
 
 Flay 155 
 
 Fleece 156 
 
 Flesh 157 
 
 Fletch 158 
 
 Flight 159 
 
 Fling 160 
 
 Flirt 161 
 
 Float 162 
 
 Flock 163 
 
 Flood 164 
 
 Flora 165 
 
 Florence 166 
 
 Flounce 167 
 
 Flourish 168 
 
 Flowery 169 
 
 Fluent 170 
 
 Fluid 171 
 
 Flume 172 
 
 Flute 173 
 
 Flutter 174 
 
 Flux 175 
 
 Fly 176 
 
 Foal 177 
 
 Focas 178 
 
 Fodder 179 
 
 Fog 180 
 
 Foil 181 
 
 Fold 182 
 
 Folly 183 
 
 Fond 184 
 
 Fool 185 
 
 Foolish 186 
 
 Foppish 187 
 
 Forage 188 
 
 Ford 189 
 
 Foreman 190 
 
 Forest 191 
 
 Forge 192 
 
 Forgive 193 
 
 Fork 194 
 
 Forlorn 195 
 
 Formality 196 
 
 Formula ..19 J" 
 
 Forsaken 198 
 
 Fortify 199 
 
 Fortitude 200 
 
 Forum 201 
 
 Fossil 202 
 
 Foul 203 
 
 Founder 204 
 
 Fretful 205 
 
 Fretting 206 
 
 Friar.. 207 
 
 Friction 208 
 
 Friend 209 
 
 Frigate 210 
 
 Fright 211 
 
 Frill 212 
 
 Fringe 213 
 
 Frisk 214 
 
 Frivolous 215 
 
 Frock 216 
 
 Frog 217 
 
 Frolic 218 
 
 Frontal 219 
 
 Frost 220 
 
 Froth 221 
 
 Frown 222 
 
 Fructify 223 
 
 Frugal 224 
 
 Frustrate 225 
 
 Fudge 226 
 
 Fuel 227 
 
 Fugitive 228 
 
 Fulgent 229 
 
 Fulgor 230 
 
 Fulled 231 
 
 Fulling 232 
 
 Fulmar 233 
 
 Fulminate 234 
 
 Fulsome 235 
 
 Fumble 236 
 
 Fummage 237 
 
 Function 238 
 
 Fund 239 
 
 Funding 240 
 
 Fungus 241 
 
 Funny 242 
 
 Fur 243 
 
 Furbish 244 
 
 Furious 245 
 
 Furlong.. 246 
 
 Furnace 247 
 
 Furrow 248 
 
 Fury 249 
 
 Fusil 250 
 
NUMBER OF LOT 
 
 Habeck l;Hagship 3S 
 
 Habendum 2 Hague .39 
 
 Haberdasher.... 3 Hail 40 
 
 Haberdine 4 Hailshot 41 
 
 Hailstone 42 
 
 Haily 43 
 
 Hainous 44 
 
 Hair, 
 
 Habergeon 5 
 
 Haberject 6 
 
 Habiliment 7 
 
 Habilitate 8 
 
 Hability 9|Hairbroom 
 
 Habit 10 Hairbrush. 
 
 Habitable 11 ^ Haircloth.. 
 
 Habitat 12lHaired 
 
 Habitation 13! Hairiness. . 
 
 Habited 14 Hairlace ... 
 
 Habitual 15 j Hairlike.... 
 
 Habituate 16 Hairpin 
 
 Habitude 17 Hairy 
 
 Hable 18" " 
 
 Habnab 19 
 
 Hack 20 
 
 Hackery 21 
 
 Hackle 22 
 
 Hackney 23 
 
 Hackster 24 
 
 Hadder 25 
 
 Haddock 26 
 
 Hades 27 
 
 Hading 28 
 
 Haft 29 
 
 Hafter 30 
 
 Hag 31 
 
 Hagfish 3i 
 
 Haggard 33 
 
 Hagged 34 
 
 Haggish 35 
 
 .45 
 .46 
 .47 
 .48 
 .49 
 ..50 
 .51 
 .52 
 .53 
 ..54 
 
 Hake 55 
 
 Hakot 56 
 
 Halbert 57 
 
 Halcyon 58 
 
 Hale 59 
 
 Half blood 60 
 
 Haltbloom 61 
 
 Half bred 62 
 
 Halfcock 63 
 
 Halfcro wn 64 
 
 Halfway 65 
 
 Haling 66 
 
 Hall 67 
 
 Hallage 68 
 
 Halldoor 69 
 
 Halloo 70 
 
 Halm 71 
 
 Haloed 72 
 
 Haggle 36j Halogen 73 
 
 Haggling 37iHaloide 74 
 
 Halse 75 
 
 Halser 76 
 
 Halt 77 
 
 Halter 78 
 
 Halting 79 
 
 Halves 80 
 
 Hamack 81 
 
 Haymate 82 
 
 Hamel 83 
 
 Hamite 84 
 
 Hamlet 85 
 
 Hammer 86 
 
 Hammock 87 
 
 Hamous 88 
 
 Hamper 89 
 
 Hamster 90 
 
 Hamstring 91 
 
 Hance 92 
 
 Hand 93 
 
 Handball 94 
 
 Handblow 95 
 
 Handcraft 96 
 
 Handed 97 
 
 Handful 98 
 
 Handily 99 
 
 Handle 100 
 
 Handless 101 
 
 Handline 102 
 
 Handmaid 103 
 
 Handmill 104 
 
 Handsail 105 
 
 Handsaw 106 
 
 Handsel 107 
 
 Handshoe 108 
 
 Handsome 109 
 
 Handspike 110 
 
 Handstaff. Ill 
 
 Handy 112 
 
 Hang 113 
 
 Hangdog 114 
 
 Hanger 115 
 
 Hanging 116 
 
 Hangman 117 
 
 Hank 118 
 
 Hanker 119 
 
 Hankie 120 
 
 Hanse 121 
 
 Hansel 122 
 
 Hapless 123 
 
 Haply 124 
 
 Happen 125 
 
 Haram 126 
 
 Harangue 127 
 
 Harass 128 
 
 Harasser 129 
 
 Harassing 130 
 
 Harassment ...131 
 
 Harbor 1:^2 
 
 Harborer 133 
 
 Harborless 134 
 
 Harden 135 
 
 Hardish 136 
 
 Hardly 137 
 
 Hardness 138 
 
 Hardock 139 
 
 Hardship 140 
 
 Hardware 141 
 
 Hardy 142 
 
 Harefoot 143 
 
 Harehound 144 
 
 Harelip 145 
 
 Haremint 146 
 
 Hareskin 148 
 
 Harish 147 
 
 65 
 
eQ 
 
 NUMBER OF LOT 
 
 Hark 
 
 Harlock 
 
 Harm 
 
 Harmful , 
 
 Harmless 
 
 Harmonic 
 
 Harmonious... 
 
 Harmonize 
 
 Harmony 
 
 Harness 
 
 Harp , 
 
 Harper 
 
 Harpings 
 
 Harpist 
 
 Harpoon 
 
 Harpy 
 
 Harridan 
 
 Harrier 
 
 Harrow 
 
 Harsh 
 
 Harshly 
 
 Harshness 
 
 Hartall 
 
 Harvest 
 
 Harvesting 
 
 Hash 
 
 Hashed 
 
 Haslet 
 
 Hassock 
 
 Hastate 
 
 Hasten 
 
 Hastily 
 
 Hastiness 
 
 Hasty 
 
 Hatable 
 
 Hatband 
 
 Hatbox 
 
 Hatbrush 
 
 Hatcase 
 
 Hatch 
 
 Hatcher f.. 
 
 Hatching 
 
 Hatchment .... 
 Hatchway 
 
 Hateful 193 
 
 Hater 194 
 
 Hatred 195 
 
 Hatter 196 
 
 tiattock 197 
 
 Haubert 198 
 
 Haugh 199 
 
 Haughty 200 
 
 Haul 201 
 
 Hauler 202 
 
 Haunch 203 
 
 Haunched 204 
 
 Haunted 203 
 
 Haunter 203 
 
 Hautboy 207 
 
 Have 208 
 
 Haven 2J9 
 
 Having 210 
 
 Havoc 211 
 
 Hawk 212 
 
 Hawked 218 
 
 Hawkey 214 
 
 tJawking 215 
 
 Hawse 216 
 
 Hawser 217 
 
 Hawthorn 218 
 
 Hay :...219 
 
 Haycock 220 
 
 Hay field 221 
 
 Haying 222 
 
 Hayloft 223 
 
 Hayrick 224 
 
 Hazard 225 
 
 Hazardous 226 
 
 Hazel 227 
 
 Haziness 228 
 
 Hazy 229 
 
 Head 230 
 
 Headache 231 
 
 Headgear 232 
 
 Heading 233 
 
 Headless 234| 
 
 Headlong 235 
 
 Headman... ....236! 
 
 Headmost 237 
 
 Headpiece 238 
 
 Headrope 239 
 
 Headway 240 
 
 Heady 241 
 
 Heal 242 
 
 Healing 243 
 
 Health 244 
 
 Healthful 245 
 
 Healthy 246 
 
 Heap 247 
 
 Heaper 248 
 
 Heard 249 
 
 Hearer 250 
 
 Hearing 251 
 
 Hearken 252 
 
 Hearsay 253 
 
 Hearse 254 
 
 Heartache 255 
 
 Hearty 256 
 
 Heat 257 
 
 Heated 258 
 
 Heathen 259 
 
 Heathenish.... 260 
 
 Heave 261 
 
 Heaven 262 
 
 Heavenly 263 
 
 Heavily 264 
 
 Heavyspar 265 ! 
 
 Hebraic 266! 
 
 Hebrew 267; 
 
 Hecatomb 268! 
 
 Heck 269i 
 
 Heckle 270 
 
 Hectic 27lj 
 
 Hector 272 
 
 Heddle 273| 
 
 Hedge 274 
 
 Hedgehog 275 
 
 Hedger 276 
 
 Hedging 277 
 
 Heed 278 
 
 Heedful 279 
 
 Heedless 280i 
 
 Heeler 281 
 
 Heeling 282 
 
 Heft 283 
 
 Hefted 284 
 
 Height 285 
 
 Heighten 286 
 
 Heir 287 
 
 Heirdom 288 
 
 Heiress 289 
 
 Heirloom 290 
 
 Helical 291 
 
 Helicoid 292 
 
 Helix 293 
 
 ?Ielm 294 
 
 Helmage 295 
 
 Helmed 296 
 
 Helmet 297 
 
 Helot 298 
 
 Help 299 
 
 Helper 300 
 
 Helpful 301 
 
 Helpless 302 
 
 Helpmate 303 
 
 Helve 304 
 
 Hematite 305 
 
 Hemina 306 
 
 Hemlock 307 
 
 Hemp 308 
 
 Hempen 309 
 
 Hence..... 310 
 
 Henchman 311 
 
 Hepatic 312 
 
 Heptagon 313 
 
 Heptarchy 314 
 
 Herald 315 
 
 Herd 316 
 
 Herder 317 
 
 Hereby 318 
 
 Herein 319 
 
 Heresy 320 
 
 Heriot 321 
 
 Heritor 322 
 
 Hermetic 323 
 
 Hermit 324 
 
NUMBER OF LOT 
 
 67 
 
 Hermitical 325 
 
 Hero 326 
 
 Heroic 327 
 
 Heroine 328 
 
 Herring 329 
 
 Herschel 330 
 
 Herse 331 
 
 Hesitate 332| 
 
 Hessian 333i 
 
 Hetchel 334 
 
 Hetman 335 
 
 Hew 336 
 
 Hewed ...337 
 
 Hexagon 338 
 
 Hexameter 339 
 
 Hiatus 340 
 
 Hibernal 341 
 
 Hibernate 342 
 
 Hibernian 343 
 
 Hickory 344 
 
 Hickup 345 
 
 Hidden 346 
 
 Hide 347| 
 
 Hiding 348 
 
 Hierarch 349 
 
 Heiratic 350 
 
 Higgle 351 
 
 Higgling 352 
 
 Highbred 353 
 
 Highly 354 
 
 Highness 355 
 
 Hight 356 
 
 Highway 357 
 
 Hilary 358 
 
 Hill 359 
 
 Hilled 360 
 
 Hilling 361 
 
 Hind 362 
 
 Hinder 363 
 
 Hindmost 364 
 
 Hinge 365 
 
 Hinny 366 
 
 Hipped 367 
 
 Hippish 368 
 
 Hippocras 369 
 
 Hippurite 370 
 
 Hireless 371 
 
 Hireling 372 
 
 Hirsute 373 
 
 Hiss 374 
 
 Hister 375 
 
 History 376 
 
 Histrionics ....377 
 
 Hitch 378 
 
 Hither 379 
 
 Hive 380 
 
 Hiveless 381 
 
 Hizzing 382 
 
 Hoard 383 
 
 Hoarder 384 
 
 Hoarse 385 
 
 Hoary 386 
 
 Hobbist 387 
 
 Hobble 388 
 
 Hobby 389 
 
 Hoblike 390 
 
 Hobnail 391 
 
 Hock 392 
 
 Hockle 393 
 
 Hod 394 
 
 Hodman 395 
 
 Hoeing 396 
 
 Hoggish 397 
 
 Hogpen 398 
 
 Holder 399 
 
 Holiday 400 
 
 Holland 401 
 
 Hollow 402 
 
 Homage 403 
 
 Homeless 404 
 
 Homelike 405 
 
 Homely 406 
 
 Homesick 407 
 
 Homespun 408 
 
 Homicide 409 
 
 Homily 410 
 
 Hommock 411; 
 
 Homogene. .412, 
 
 Homology 413 
 
 Honest 414 
 
 Honesty 415 
 
 Hong.. 416 
 
 Honor 417 
 
 Hood 418 
 
 Hugely 457 
 
 Hulky 458 
 
 Hum 459 
 
 Human 460 
 
 Humanate 461 
 
 Humanity 462 
 
 Hoodless 419 Humanlike 463 
 
 Hooked 420|Humble 464 
 
 Hooper 421|Humility 465 
 
 Hope 422 1 Humming 466 
 
 Hopeful 423 Hummock 467 
 
 Hoplite 424| Humor 468 
 
 Hopper 425 1 Humorist 469 
 
 Hopping 426lHunch 470 
 
 Horizen 427[Hun^er 471 
 
 Horn 428 Huntsman 472 
 
 Horned 429 Hurdle 473 
 
 Horrible 430|Hurl 474 
 
 Horrify 431 Hurler 475 
 
 Horror 432i Hurrah 476 
 
 Horse 433: Hurried 477 
 
 Hosier 434 Hurry 478 
 
 Hospital 435|Hurter 479 
 
 Hostage ..436|Hurtless. 480 
 
 Hostel 437|Husband 481 
 
 Hostelry 438 Husk 482 
 
 Hostess 439 
 
 Hostility 440 
 
 Hotbed 441 
 
 Hotel 442 
 
 Hotpress 443 
 
 Hotspur 444 
 
 Hound 445 
 
 Husked 483 
 
 Hussar 484 
 
 Hussy 485 
 
 Hustings 486 
 
 Hustle 487 
 
 Hutch 488 
 
 Huxter 489 
 
 Hourly 446lHyacinth 490 
 
 House 447 
 
 Hovel 448 
 
 Howl 449 
 
 Howling 450 
 
 Hubbub 451 
 
 Hydra 491 
 
 Hydrant 492 
 
 Hydraulic 493 
 
 Hydrogen 494 
 
 Hydrography. .495 
 
 Huckster 4o2lHydrology 496 
 
 Huddle 453;Hydropic 497 
 
 Hueless 454 Hygiene 498 
 
 Huff. 455 Hymn 499 
 
 Huflfer 456 Hymning 500 
 
AMOUNT IN BAGS, HOGSHEADS, TIERCES OR BARRELS 
 
 Iambic 1 
 
 lambical 2 
 
 Iambus 3 
 
 Ibis 4 
 
 Ibiscus 5 
 
 Icarian 6 
 
 Ice 7 
 
 Iceberg 8 
 
 Iceboat 9 
 
 Icecream 10 
 
 Icefloat 11 
 
 Icehouse 12 
 
 Icelander 13 
 
 Iceplant ...H 
 
 Icesaw 15 
 
 Icework 16 
 
 Ichneumon 17 
 
 Ichnolite 18 
 
 Ichorous 19 
 
 Icicle 20 
 
 Iciness 21 
 
 Iconism ....22 
 
 Idea 23 
 
 Idealism 24 
 
 Ideality 25 
 
 Identical 26 
 
 Identify 27 
 
 Ides 28 
 
 Idiocy 29 
 
 Idiom 30 
 
 Idiomatic 31 
 
 Idle 32 
 
 Idleness 33 
 
 Idocral 34 
 
 Idolater 35 
 
 Idolatry 36 
 
 Ignify 37 
 
 Ignite 38 
 
 Ignomy 39 
 
 Ignorance 40 
 
 Ignore 41 
 
 Iliac 42 
 
 111 43 
 
 Illapse 44 
 
 Illative 45 
 
 lUbred 46 
 
 Illegal 47 
 
 Illegibly 48 
 
 Illfdced 49 
 
 Illiberal 50 
 
 Illicit 51 
 
 lUision 52 
 
 Illnature 53 
 
 lUturne... ^^4 
 
 Illude 55 
 
 Illuminate 56 
 
 Illusive 57 
 
 Illusory 58 
 
 Illustrate 59 
 
 Image Qj 
 
 Imageless 61 
 
 Imaginative 62 
 
 Imagine 63 
 
 Imbank 64 
 
 Imbarn 65 
 
 Imbecile ..66 
 
 Imbed 67 
 
 Imbedded 68 
 
 Imbellic 69 
 
 Imbezzle 70 
 
 Imbibe 71 
 
 Imbitter 72 
 
 Imbodiment ....73 
 Imbody 74 
 
 Imbosk 77jlmpart 115 
 
 Imbosom 78 Impartial 116 
 
 Imbound 79 Impassible 117 
 
 Imbower 80 Impassion 118 
 
 Imbowmant 81 Impatible 119 
 
 Imbox 82 
 
 Imbricate 83 
 
 Imbrown 84 
 
 Imbrue 85 
 
 Imbution 86 
 
 Imitable 87 
 
 Imitate 88 
 
 Imitative 89 
 
 Immailed 90 
 
 Immane 91 
 
 Immanent 92 
 
 Immask 93 
 
 Immaterial 94 
 
 Immature 95 
 
 Immerge 96 
 
 Immigrate 97 
 
 Imminent 98 
 
 Immission 99 
 
 Immodest 100 
 
 Immolate 101 
 
 Immolation .... 1 02 
 
 Immoral 103 
 
 Immortal 104 
 
 Immovable 105 
 
 Immure 106 
 
 Imp 107 
 
 Impact 108 
 
 Impair 109 
 
 Impale 110 
 
 Impalpable Ill 
 
 Impanel 112 
 
 Imbolden 75 Imparity 113 
 
 Imborder 76 Imparlance 114 
 
 68 
 
 Impatient 120 
 
 Impeach 121 
 
 Impearl 122 
 
 Impede 123 
 
 Impediment. ...124 
 
 Impeditive 125 
 
 Impel 126 
 
 Impellent 127 
 
 Impend 128 
 
 Impendet:cy...l29 
 Impenitence. ..130 
 
 Imperative 131 
 
 Imperfect 132 
 
 Imperious ... ..133 
 Impersonal ....134 
 Impertinent ...135 
 
 Impetrate 136 
 
 Impetus 137 
 
 Impiety 138 
 
 Impinge 139 
 
 Impious 140 
 
 Implacable 141 
 
 Implant 142 
 
 Implead 143 
 
 Implement ... .144 
 
 Implicit 145 
 
 Implore 146 
 
 Imply 147 
 
 Impolicy 148 
 
 Import 149 
 
 Impose 150 
 
 Imposing 151 
 
 Imposter 152 
 
AMOUNT IN BAGS, HOGSHEADS, ETC. 
 
 69 
 
 Impoteuce 153| 
 
 Impound 154 
 
 Impoverish ....155] 
 
 Impower 156 
 
 Imprecate 157 
 
 Impress 158 
 
 Impression 159 
 
 Imprint 160 
 
 Imprison 161 
 
 Improbable ....162 
 
 Improper 163 
 
 Improve 164 
 
 Imprudence. .165 
 
 Impudent 166 
 
 Impugnable ...167 
 
 Impulse 168 
 
 Impulsion 169 
 
 Impunity 170 
 
 Impure 171 
 
 Imputation ....172 
 
 Imputer 173 
 
 Inability 174 
 
 Inaccurate 175 
 
 Inadequate 176 
 
 Inanimate 177 
 
 Inanimation ... 1 78 
 
 Inapathy 1 
 
 Inapposite 180 
 
 Inapt 181 
 
 Inaptitude 182 
 
 Inaptly 183 
 
 Inarch 184 
 
 Inarching 185 
 
 Inasmuch 186 
 
 Inattention ....187 
 
 Inaudible 188 
 
 Inaugural 189 
 
 In augurate 1 90 
 
 Inborn 191 
 
 Inbred 192 
 
 Incage 193 
 
 Incagement....l94 
 
 Incapable 195 
 
 Incapacity 196 
 
 Incarton 197 
 
 Incase 198 
 
 Incasement....l99 
 
 Incense 200 
 
 Incension 201 
 
 Incensive 202 
 
 Inceptor 203 
 
 Incessant 204 
 
 Inch 205 
 
 Inchamber 206 
 
 Inchest 207 
 
 Inchmeal 208 
 
 Inchoate 209 
 
 Incidence 210 
 
 Incipient 211 
 
 Incircle 212 
 
 Incision 213 
 
 Incite 214 
 
 Incitement 215 
 
 Inclement 216 
 
 Inclinable 217 
 
 Inclination ....218 
 
 Inclined 219 
 
 Inclining 220 
 
 Inclose 221 
 
 Inclosure 222 
 
 Including 223 
 
 Inclusive 224 
 
 Incog 225 
 
 Incomer 226 
 
 Incoming 227 
 
 Incommode ...228 
 
 Incompact 229 
 
 Incompetent ..230 
 Incomplete ....231 
 Inconstancy ...232 
 Incontinent.... 233 
 
 In corporal 234 
 
 Incorrupt 235 
 
 Incrassate 236 
 
 Increase 237 
 
 Incredible 238 
 
 Increment 239 
 
 Incrust 240 
 
 Incrustate 241 
 
 Incubate 242 
 
 Incubus 243 
 
 Inculcate 244 
 
 fnculpable 245 
 
 Incumbent 246 
 
 Incurable 247 
 
 Incurious 248 
 
 Incurvate 249 
 
 Incussion 250 
 
 Indear 251 
 
 Indecency 252 
 
 Indefinite 253 
 
 Indelicate 254 
 
 Indent 255 
 
 Indented 256 
 
 Independent. ..257 
 
 Index 258 
 
 Indian .259 
 
 Indicate 260 
 
 Indication 261 
 
 Indict 262 
 
 Indictive 263 
 
 Indictment 264 
 
 Indigence 265 
 
 Indigenous ....266 
 
 Indigested 267 
 
 Indignant 268 
 
 Indiscreet 269 
 
 Indi vision 270 
 
 Indocile 271 
 
 Indolence 272 
 
 Indraught 273 
 
 Induce 274 
 
 Induction 275 
 
 Indulge 276 
 
 Indusium 277 
 
 Industry 278 
 
 Indwell 279 
 
 Inebriate 280 
 
 Inelegant 281 
 
 Inert 282 
 
 Inertness 283 
 
 Inexact 284 
 
 Infamous 285 
 
 Infamy 286 
 
 Infancy.. 287 
 
 Infatuate 288 
 
 Infect 289 
 
 Infection 290 
 
 Inference 291 
 
 lufernal 292 
 
 Infidal 293 
 
 Infilter 294 
 
 Infinite 295 
 
 Infinitive 296 
 
 Infirmity 297 
 
 Inflame 298 
 
 Inflate 299 
 
 Inflation 300 
 
 Inflict 325 
 
 Infliction 350 
 
 Influence 375 
 
 Influxion 400 
 
 Inform 425 
 
 Informal 450 
 
 Informity 475 
 
 Infuse 500 
 
 Infusion 525 
 
 Ingender 550 
 
 Ingenuous 575 
 
 Ingratiate 600 
 
 Ingredient 625 
 
 Ingress 650 
 
 Ingression 675 
 
 Ingulf 700 
 
 Inhabit 725 
 
 Inhabitant 750 
 
 Inhale 775 
 
 Inherit 800 
 
 Inhuman 825 
 
 Inimical 850 
 
 Iniquity 875 
 
 Initial 900 
 
 Injunction 925 
 
 Injure 950 
 
 Inlace 975 
 
 Inmate 1,000 
 
STATE OF THE MARKET. 
 ACTIVE. 
 
 Kabol Market safe. 
 
 Kale Market steady. 
 
 Koleidoscope Market firm. 
 
 Kaleidoscopic Market steady and firm. 
 
 Kalendar Market very strong. 
 
 Kalendarial Market advancing. 
 
 Kaleyard.- Market very active iand prices higher. 
 
 Kalium Market very active with larger sales and better prices. 
 
 Kam Firm; will advance. 
 
 Kammerite Firm, and advancing. 
 
 Kamsin Firm, and tends upward. 
 
 Kantism Demand very active and tends upward. 
 
 Kaoline Active, speculative demand, and every thing offered taken 
 
 at full prices. 
 
 Karagan Market very firm, and holders asking higher prices, but 
 
 with few sales at any advance. 
 
 Karpholite-.Holders anticipating an advance have withdrawn their stock. 
 
 Katydid All grades have advanced. 
 
 Kavier The better grades have advanced. 
 
 Keck The medium grades have advanced. 
 
 Keckle The common grades have advanced. 
 
 Kecksy General opinion is that prices will go higher. 
 
 ]^eel Stocks light, and market firm. 
 
 Keelage Receipts light, and market firm. 
 
 Keever....We think the market is now about the bottom, for this reason: 
 heavy receipts have depressed the market, which is sure 
 to react in a few days. Induce our friends to order at 
 once, as we may not be able to do as well again. 
 
 Kerolite.... Market excited and unsettled, and accurate quotation cannot 
 be given. 
 
 Kick Present prices look very high to us, and we scarcely think they 
 
 can be maintained; we would advise you to delay pur- 
 chasing for a few days. 
 
 70 
 
ABOUT SHIPPING. 
 
 Landlord Ship by first Steamer possible. 
 
 Landmark This week's Steamer. 
 
 Landowner This or next week's Steamer. 
 
 Language How shall we ship? 
 
 Languet Telegraph shippin g directions. 
 
 Languish Have written shipping directions. 
 
 Lankly Ship immediately. 
 
 Lankman Ship as soon as possible. 
 
 Larboard We cannot ship before . 
 
 Larceny. .Ship one or two dray loads at once to keep us going, and hurry 
 along the balance. 
 
 Larch Do not ship until you get our letter with particulars. 
 
 Lard We await letter from you before shipping. 
 
 Largeness When did you ship? 
 
 Largo When can you ship? 
 
 Lariat Have you completed shipment? 
 
 Lark When will you ship balance? 
 
 TERMS AND STIPULATIONS. 
 
 LitUe Terms like last. 
 
 Litergy Note to be given for invoice. 
 
 Iviveless Invoice to date from shipment. 
 
 Livelihood Draw on them at sight. 
 
 Livelode Draw at sight, bill lading attached. 
 
 Livelong, Draw at days with interest and exchange. 
 
 Lively Drawat days without interest and exchange. 
 
 Liver Draw at sight on . 
 
 Ivivering We will honor your draft for . 
 
 Livery Have honored your draft. 
 
 Livid Have remitted. 
 
 Lividity ...We have drawn at sight. 
 
 Living We have drawn at sight for balance. 
 
 Livingly We have drawn at sight, bill of lading attached. 
 
 Lixivical .. Remit at once. 
 
 Lixivium Can only buy for cash. 
 
 Lizard We can only buy for cash in hand. 
 
 71 
 
ABOUT TELEGRAPHING. 
 
 Microscope Telegraph as soon as possible. 
 
 Midage Telegraph answer immediately. 
 
 Midcoune Telegraph night message. 
 
 Midst Telegraph in cipher. 
 
 Midway Telegraph in plain language. 
 
 Midwife We do not understand your telegram ; please repeat. 
 
 Migrate.... Telegraph offers immediately. 
 
 Milk We telegraphed you, but have no reply. 
 
 Milkpan Telegraph at once if accepted. 
 
 Milksop Telegraph by night message if accepted. 
 
 Milky Telegraph at once if not accepted. 
 
 Millet Teregraph by night message if not accepted. 
 
 Millpond Telegraph state of market. 
 
 Mimic Telegraph your lowest prices. 
 
 Mimosa... Telegraph your lowest prices and how soon you can fill orders. 
 
 GRADES OF COFFEE. 
 
 Pace Good roasting Guatemala. 
 
 Pacha : . . . .Fine roasting Guatemala. 
 
 Pacify Fancy roasting Guatemala. 
 
 Packer Cheap roasting Guatemala. 
 
 Packhorse Good Salvador. 
 
 Packing Standard Salvador. 
 
 Paction Washed Salvador. 
 
 Pad Good Costa Rica. 
 
 Paddock Prime Costa Rica. 
 
 Pagan Good grinder. 
 
 Pagoda Old Government Java. 
 
 Pailful Genuine Mocha. 
 
 GRADES OF SYRUP. 
 
 Pension Ivow grades. 
 
 Pentagon Medium grades. 
 
 Penumbra High grades. 
 
 Perdition All grades. 
 
 72 
 
GRADES OF SYRUP 
 
 Perform That grade. 
 
 Peril Grades like 
 
 Period Same make as 
 
 Perjure Same flavor as 
 
 Permit Same color as 
 
 Persian Same bod y as 
 
 Person Bxact match for 
 
 Personal Exact match in color for 
 
 Persuade Fully equal to 
 
 Peruse Shade better than 
 
 Peruvian Better color than 
 
 Perverse Better flavor than 
 
 Pester Better goods than 
 
 Phosphate Heavier body than 
 
 Phrase Lighter body than , but not as good flavor as 
 
 Pianist Molasses syrup. 
 
 Piazza Pure sugar syrup. 
 
 Pick Fine flavor. 
 
 Picket ....Shade under. 
 
 Picture Good like last. 
 
 Piety Goods are better than sample. 
 
 ABOUT INSURANCE. 
 
 Placate Insure 
 
 Place Do not insure. 
 
 Placer Insure on open policy. 
 
 Placid Insured by our open policy. 
 
 Placidly Not insured by us. 
 
 Plagal , Must we insure. 
 
 Plague Insured by shippers. 
 
 Inlaid Insured by consignees. 
 
 I^laint Are they insured? 
 
 Plaiter They are insured. 
 
PRIVATE CORRESPONDENCE AND 
 ADDITIONS. 
 
 Wad 
 
 Wafer 
 
 Waft 
 
 Wager 
 
 Waggle 
 
 Waif 
 
 Waiter 
 
 Waken : 
 
 Walker ! 
 
 Wallow 
 
 Walnut 
 
 Wampum 
 
 Wand 
 
 Wander 
 
 Wane 
 
 Wanton 
 
 Wapper 
 
 War 
 
 Warble 
 
 Ware 
 
 Warfare 
 
 74 
 
PRIVATE CORRESPONDENCE AND ADDITIONS 
 
 Warily ... 
 
 Warm 
 
 Warmth.. 
 
 Warn 
 
 Warning. 
 
 Warp 
 
 Warrant.. 
 Warren , . . , 
 
 Wart 
 
 Wary 
 
 Wash 
 
 Wasp 
 
 Waspish ., 
 
 Waste 
 
 Wasteful . . 
 
 Watch 
 
 Water 
 
 Wattle 
 
 Wave 
 
 Wavelet... 
 
 Waves 
 
 Wax 
 
 Waxen 
 
76 ADDITIONS 
 
 _>_ ^ . 
 
 Way 
 
 Wayless ..'*/. ..*r. , 
 
 Weak ..;. 
 
 Wean ;,. . . 
 
 Weapon 
 
 Wearer 
 
 Weary 
 
 Weasel 
 
 Weather. 
 
 Weave 
 
 Weazen 
 
 Web 
 

 ADDITIONS 
 
 r- 
 
 / 1 
 
 Webber 
 
 ■ •►.•■. 
 
 Wedded 
 
 .: ^ - 
 
 Well ..... 
 
 
 W''elsh 
 
 ^^ 
 
 
 
 
 West .;. 
 
 
 Western 
 
 
 Whale.... 
 
 
 Whaling 
 
 
 Wharf 
 
 
 Wharfage 
 
 
 Wheel 
 
 
 Whence . 
 
 
8 i^BDITIOXS 
 
 Whimper.. 
 Whip 
 
^ /3^^'i^^7 
 
 
t 
 
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