The

HONEYSUCKLE TRIBE.

1031

a Ueties of coffee are distinguished in commerce according’ to their places ofby col 0 ’ ” u J cons idered with reference to their physical properties, they are characterizedlilies 1 UF (yellow, bluish, or greenish) and size (the smallest seeds are about three'"■"ad 1 )° llff an( l two broad, the largest five lines long and two lines and-a-half(M.lA J r , abi ™ or Mocha Coffee is small, and dark yellow'. Java and East India the fp ar ) hinds are larger, and paler yellow. The Ceylon is more analogous to"hid, India kinds (Jamaica , Berbice , Demerara, Dominica , Barbadoes , &c.),

. _ . .... • • • Roasted

The

’■oastpj' uetm '"g this fraud has been already (p. 968) pointed out. The presence ofof j 0( p Corn may be detected by the blue colour produced on the addition of a solutionthe Su Jd e to the cold decoction. Coffee, in both the raw and roasted states, has beenthe r „ °f repeated chemical investigations (see Thomson’s Org. Chern. p. 98); butHat er Sl i ts hitherto obtained can scarcely be considered satisfactory. The distilled^. ff reL C "^ eoffe . rs traces of a volatile oil. Pfaff declares that the aroma of roastedttii lle( | fP et, ds on the volatilization, or rather decomposition, of a peculiar acid con-f ity • 1,1 r aw coffee, and w hich has been denominated caffeic acid. The same autlio-ve s f or th e composition of this acid—Carbon 29’1, Hydrogen 6-9, and Oxygen? c 'd li en . nec h, however, asserts, that the aromatic principle of roasted coffee is neitheris „ 0 ,-Saline. It is, probably, a volatile oil generated during torrefaction, though itc r y sta , blown what constituent of the raw coffee produces it. Caffein is a volatile,'"Tim '"r’ neutra l constituent of coffee. Its composition is C* H 2 I N 0. The de-the °‘ coffee is coloured green by the persalts of iron, probably in consequence ofc "ffee 6Sence °f catechuic acid. By the action of alkalies on a volatile principle ofCr >ffe e ’ a ^ reei * substance is produced, called coffee green. The other constituents of

The AT 3Um ' resin, fixed oil, extractive, albumen, and lignin.by S4».u.. <> blowing is a comparative analysis of raw and roasted Martinico coffee made

Roasted Coffee.

'y Schiacle ln ” 1S a uom P ara

'e c „i: Raw Coffee.

'aoini^ C0 ^ ee "P r ' uc ipl e . 17-58

an< l mucilaginous extract 364

C act,ve .. 0-62

SS

. 0666

10-57

must be slightly nutritious, on account of the gum and other nutritive(ev er .P cs which it contains. Rasori employed it, like powdered bark, in intermittent»Ujf i anti Grindel used it, in other cases, also as a substitute for cinchona. By roast-hiat, s T j utr 'tive principles are (for the most part) destroyed, while the empyreumatic^/ developed communicate a stimulant influence with respect to the nervous system,by t|,g ^ c ojfee possesses powerfully anti-soporific properties ; hence its use as a drink°I ) hin 1 Se "’l' 0 desire nocturnal study, and as an antidote to counteract the effects OiU Se it • anc * °ther narcotics, and to relieve intoxication. In those unaccustomed to itsPurgJ? a P l to occasion thirst and constipation. I know a lady on whom it acts as al)loy e( j 1Ve ' Tt is sometimes very useful in relieving headache. It has also been em-5» j„ as a febrifuge, in intermittents; as a stomachic, in some forms of dyspepsia;1,er *ousa- nge , nt ’ in diarrhoea; and as a stimulant to the cerebro-spinal system, in some*Ud r S borders. Floyer, Dr. Percival, and others, have used it in spasmodic asthma;etlnec (T h-eat. on Diseases of the Chest, by Forbes, 2d ed. p. 418) says, “ I have

100 00

Coffee-principle .

. 12-50

. 480

Gum and mucilage.

. 10-42

.. 208

Solid residue..

.68-75

. 1-45

100 00

Seen several cases in which coffee was really useful.”

Ord Er 5q_ Caprifolia'ce^., Jussieu. —The Honeysuckle Tribe.

br ac j lAL Character. — Calyx superior, four- or five-cleft, usually with two or morercj, u ] S at ’ ts base. Corolla superior, monopetalous or polypetalous, rotate or tubular,r 0 li a ar 0r ‘regular. Stamens epipetalous, equal in number to the lobes of theco-W|,i’. ai *d alternate with them. Ovary with from one to three or four cells, one ofpend, i ls °lten monospermous, the others polyspermous : in the former the ovule iscellJ > style one; stigmas one, or three to four. Fruit indehiscent, one- orniore-S ee j ’ ®nher dry, fleshy, or succulent, crowned by the persistent lobes of the calyx,mther solitary and pendulous, or numerous and attached to the axis; testa often