Chapter 152
1919--Floyd W. Robison, Detroit, is granted a United States patent on a process for aging green coffee by treating it with micro-organisms to improve its flavor and to increase its extractive value. The product is put on the market as Cultured coffee.
1919--William Fullard, Philadelphia, is granted a United States patent on a "heated fresh air system" for roasting coffee.
1919--A million-dollar propaganda for coffee is begun in the United States by Brazil planters in co-operation with a joint coffee-trade publicity committee.
1920--The third national coffee week is observed in the United States, this time under the auspices of the Joint Coffee Trade Publicity Committee.
1920--Edward Aborn, New York, is granted a United States patent on a Tru-Bru coffee pot, a device embodying striking improvements on the French filter principle.
1920--Alfredo M. Salazar, New York, is granted a United States patent on a coffee urn in which the coffee is made at the time of serving by using steam pressure to force the boiling water through the ground coffee held in a cloth sack attached to the faucet.
1920--William H. Pisani, a.s.signor to M.J. Brandenstein & Co., San Francisco, is granted a United States patent on a vacuum process for packing roasted coffee.
1921--The Comite Francais du Cafe is founded in France to increase the consumption of coffee.
1922--The So Paulo legislature at the solicitation of the Sociedade Promotora da Defeza do Cafe pa.s.ses a bill increasing the export tax on coffee from Santos to 200 reis per bag to continue the propaganda for coffee in the United States for three years.
[L] Approximate Date.
[M] Legendary.
[Ill.u.s.tration]
A COFFEE BIBLIOGRAPHY
_A list of references gathered from the princ.i.p.al general and scientific libraries--Arranged in alphabetic order of topics_
TOPICS AND SUBDIVISIONS
ADULTERATION BOARD OF HEALTH REGULATIONS BOTANICAL DESCRIPTION CHEMISTRY a.n.a.lYSIS, GENERAL CAFFEIN CAFFEIN-FREE COFFEE CAFFEOL GREEN COFFEE ROASTED COFFEE CHICORY CHICORY IN COFFEE COFFEE HOUSES CULTURE AND PREPARATION GENERAL REGIONAL SOILS DISEASES AND ENEMIES GENERAL WORKS LITERATURE, POETRY, ROMANCE MANUFACTURING PROCESSES BREWING GLAZING MISCELLANEOUS MODIFICATIONS POLIs.h.i.+NG AND COLORING ROASTING AND GRINDING MEDICINAL QUALITIES AND USES ANTISEPTIC AND DISINFECTANT GENERAL PHYSIOLOGICAL EFFECTS GENERAL USE AND MISUSE OF
TRADE AND STATISTICS EXCHANGE TABLES GENERAL REGIONAL VALORIZATION
ADULTERATION
ADULTERATION of coffee. Report of the proceedings of a public meeting held at the London Tavern, March 10, 1851. _London_, 1851.
DAFERT, FRANZ W. Las sustancias minerales del cafeto. _San Jose_, 1896. 33 pp. _Also_, a.n.a.les del Inst.i.tuto medico nacional, 1897, III: 25, 41, 62, 78.
GRAHAM, T. and others. Chemical report on the mode of detecting vegetable substances mixed with coffee for purposes of adulteration. _London_, 1852. 22 pp. (Board of Inland Revenue).
LES FRAUDES du cafe devoilees per un amateur. _Paris._
SIMMONDS, P.L. Coffee as it is and as it ought to be. _London_, 1850.
_Periodicals_
BERTARELLI, E. Su una sofisticazione del caffe torrefatto mediante aggiunta di acqua e borace. Giornale di Farmacia, 1900, 338-343.
_Also_, Rivista d'Igiene e Sanita pubblica, 1900, XI: 467-472.
CABALLERO, F.G. Inconvenientes del uso del cafe puro y del que se toma con leche; sofisticacion de los componentes de esta bebida, etc. Boletin de Medicina y Cirugia, 1851, 2 ser. I: 177-185.
CASAnA, J. Acerca del producto llamado legumina y sofisticaciones del cafe. a.n.a.les de la real Academia de Medicina, 1905, x.x.x: 359-364.
CHIAPPELLA, A.R. Il caffe macinato che si consuma in Firenze--Alcune sofisticazioni non ancora descritte. Annali d'Igiene sperimentale, 1904, n. s. XIV: 427-448.
---- Le sofisticazioni del caffe che si consuma in Firenze. Societa toscana d'Igiene, 1905, n. s. V: 110-116.
CHEVALLIER, J.B. Cafe indigene. Annales d'Hygiene, 1853, XLIX: 408-412.
COFFEE and its adulterations. Lancet, 1851, I: 21, 465; 1853, I: 390, 477; 1857, I: 195. _Also_, Pharmaceutical Journal, 10: 394-396.
COLLIN, E. Del caffe e sue falsificazioni. Giornale di Farmacia, di Chimica e di Scienze affini, 1879, XXVIII: 529-535; 1880, XXIX: 20-22.
CORIEL, F. a.n.a.lyse d'un cafe artificiel torrefie. Journal de Pharmacie et de Chimie, 1897, 6. ser. VI: 106-108.
CRIBB, C.H. Note on (1) samples of coffee containing added starch; (2) a sample of artificial coffee berries. a.n.a.lyst, 1902, XXVII: 114-116.
CROMBIE, S. Examination of ground coffee as found in shops.
Physician and Surgeon, _Ann Arbor_, 1882, IV: 401.
DOOLITTLE, R.E. Coffee sophistications. Tea and Coffee Trade Journal, 1912, XXIII: Supplement to no. 6, 62-65.
DRAPER, J.C. Coffee and its adulterations. New York Academy of Medicine. Bulletin, 1869, III: 210-218.
DUBRISAY. Falsifications des cafes, procedes employes a cet effet; moyens de reconnaitre et de reprimer la fraude. Recueil des travaux du Comite consultatif d'Hygiene publique de France, 1888, XVIII: 19-33.
DUCROS, H.A. De quelques falsifications du cafe Moka. Inst.i.tute egypt. Bulletin, 1901, 4. ser. pp. 293-306.
EDSON, C. Report on colored imitation Java coffee. Sanitary Engineer, 1883-4, IX: 614.
ESTUDIO del cafeto. a.n.a.les del Inst.i.tuto medico nacional, 1897, III: 139-144.
FALSIFICATION du cafe. Annales d'Hygiene, 1864, 2. ser. XXII: 437-443.
FRICKE, E. Neuere Kaffeeverfalschung. Zeitschrift fur Medizinalbeamte, 1889, II: 178.
GIRARDIN, J. Rapports sur un cafe avarie par l'eau de mer et sur poudre destinee a remplacer le cafe. Annales d'Hygiene, 1834, XI: 87-103.
GRIEBEL, C. and BERGMANN, E. Ueber eine neue Kaffeeverfalschung.
Zeitschrift fur Untersuchung der Nahrungs- und Genussmittel, 1911, XXI: 481-484.
HARNACK, E. Ueber die besonderen Eigenarten des Kaffeegetrankes und das Thurmsche Verfahren zur Kaffeereinigung und verbesserung.
Munchener medizinische Wochenschrift, 1911, LVIII: 1868-1872.
HARRIS, WILLIAM B. Green and roast coffees, the adulteration and misbranding thereof. American Grocer, 1913, Nov. 19, pp. 19-20.