All about coffee by William H. Ukers

5. _Moisture--Tentative_

Dry 5 grams of the sample at 105°--110°C. for 5 hours and subsequent periods of an hour each until constant weight is obtained. The same procedure may be used, drying _in vacuo_ at the temperature of boiling water. In the case of whole coffee, grind rapidly to a coarse powder and weigh at once portions for the determination without sifting and without unnecessary exposure to the air.

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