First used in Asia and Africa.

Coffee is the seed of a berry of a tree, which attains the height of 16 to 18 feet if allowed to grow wild. In its cultivated state the tree is seldom allowed to exceed eight or nine feet.

The flowers grow in clusters at the bases of the leaves and are pure white and of an agreeable odor.

The fruit is a small red berry, resembling a cherry, and containing two seeds, known as coffee beans.

The fruit is gathered when ripe. Then the outer pulp and parchment-like covering are removed. This is done by machinery. The berries are then exposed to the sun for several days to allow them to dry, and are placed in circular troughs and subjected to the pressure of heavy rollers. These completely loosen the parchment covering around the coffee bean.

The outer covering is fanned off. Then the berries are sized, and toasted.

The smallest berry brings the highest price.

The finest coffee is grown in Ceylon and Java. Good grades of coffee are also grown in the West Indies, Brazil and Central America.

Coffee, like tea, contains tannin and theine, generally called caffeine (in coffee).

The difference between tea and coffee is due to the different aromatic oils they contain.

One method of determining if coffee has been adulterated is to pour cold water over a little coffee. If the coffee floats and colors the water very slowly, it is pure. If the water is quickly discolored and some of the coffee sinks to the bottom, this is usually a sign that some adulterant is present. Chicory is a common adulterant.