coffee licenses—Coffee club of the Rota—Early coffee-house manners and customs—Coffee-house keepers' tokens—Opposition to the coffee house—"Penny universities"—Weird coffee substitutes—The proposed coffee-house newspaper monopoly—Evolution of the club—Decline and fall of the coffee house—Pen pictures of coffee-house life—Famous coffee houses of the seventeenth and eighteenth centuries—Some Old World pleasure gardens—Locating the notable coffee houses Page 53

CHAPTER XI

History of the Early Parisian Coffee Houses

The introduction of coffee into Paris by Thévenot in 1657—How Soliman Aga established the custom of coffee drinking at the court of Louis XIV—Opening of the first coffee houses—How the French adaptation of the Oriental coffee house first appeared in the real French café of François Procope—Important part played by the coffee houses in the development of French literature and the stage—Their association with the Revolution and the founding of the Republic—Quaint customs and patrons—Historic Parisian café's Page 91

CHAPTER XII

Introduction of Coffee into North America

Captain John Smith, founder of the Colony of Virginia, is the first to bring to North America a knowledge of coffee in 1607—The coffee grinder on the Mayflower—Coffee drinking in 1668—William Penn's coffee purchase in 1683—Coffee in colonial New England—The psychology of the Boston "tea party," and why the United States became a nation of coffee drinkers instead of tea drinkers, like England—The first coffee license to Dorothy Jones in 1670—The first coffee house in New England—Notable coffee houses of old Boston—A skyscraper coffee-house Page 105

CHAPTER XIII

History of Coffee in Old New York

The burghers of New Amsterdam begin to substitute coffee for "must," or beer, for breakfast in 1668—William Penn makes his first purchase of coffee in the green bean from New York merchants in 1683—The King's Arms, the first coffee house—The historic Merchants, sometimes called the "Birthplace of our Union"—The coffee house as a civic forum—The Exchange, Whitehall, Burns, Tontine, and other celebrated coffee houses—The Vauxhall and Ranelagh pleasure gardens Page 115

CHAPTER XIV

Coffee Houses of Old Philadelphia

Ye Coffee House, Philadelphia's first coffee house, opened about 1700—The two London coffee houses—The City tavern, or Merchants coffee house—How these, and other celebrated resorts, dominated the social, political, and business life of the Quaker City in the eighteenth century Page 125

CHAPTER XV

The Botany of the Coffee Plant

Its complete classification by class, sub-class, order, family, genus, and species—How the Coffea arabica grows, flowers, and bears—Other species and hybrids described—Natural caffein-free coffee—Fungoid diseases of coffee Page 131

CHAPTER XVI

The Microscopy of the Coffee Fruit

How the beans may be examined under the microscope, and what is revealed—Structure of the berry, the green, and the roasted beans—The coffee-leaf disease under the microscope—Value of microscopic analysis in detecting adulteration Page 149

CHAPTER XVII

The Chemistry of the Coffee Bean
By Charles W. Trigg.

Chemistry of the preparation and treatment of the green bean—Artificial aging—Renovating damaged coffees—Extracts—"Caffetannic acid"—Caffein, caffein-free coffee—Caffeol—Fats and oils—Carbohydrates—Roasting—Scientific aspects of grinding and packaging—The coffee brew—Soluble coffee—Adulterants and substitutes—Official methods of analysis Page 155

CHAPTER XVIII

Pharmacology of the Coffee Drink
By Charles W. Trigg

General physiological action—Effect on children—Effect on longevity—Behavior in the alimentary régime—Place in dietary—Action on bacteria—Use in medicine—Physiological action of "caffetannic acid"—Of caffeol—Of caffein—Effect of caffein on mental and motor efficiency—Conclusions Page 174

CHAPTER XIX

The Commercial Coffees of the World

The geographical distribution of the coffees grown in North America, Central America, South America, the West India Islands, Asia, Africa, the Pacific Islands, and the East Indies—A statistical study of the distribution of the principal kinds—A commercial coffee chart of the world's leading growths, with market names and general trade characteristics Page 189

CHAPTER XX

Cultivation of the Coffee Plant

The early days of coffee culture in Abyssinia and Arabia—Coffee cultivation in general—Soil, climate, rainfall, altitude, propagation, preparing the plantation, shade, wind breaks, fertilizing, pruning, catch crops, pests, and diseases—How coffee is grown around the world—Cultivation in all the principal producing countries Page 197

CHAPTER XXI

Preparing Green Coffee for Market

Early Arabian methods of preparation—How primitive devices were replaced by modern methods—A chronological story of the development of scientific plantation machinery, and the part played by English and American inventors—The