All About Coffee by William H. Ukers (interesting novels in english TXT) đź“–
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1915—The National Coffee Roasters Association Home coffee mill, employing a set screw operating on a cog-and-ratchet principle, is introduced to the trade.
1915—The second national coffee week is held in the United States under the auspices of the National Coffee Roasters Association.
1916—The Federal Tin Co. begins the manufacture of tin coffee containers for use in connection with automatic packing machines.
1916—The National Paper Can Co., Milwaukee, introduces to the United States trade a new hermetically sealed all-paper can for coffee.
1916—A United States patent is granted to I.D. Richheimer, Chicago, for an improvement on his Tricolator.
1916—The Coffee Trade Association, London, is formed to include brokers, merchants, and wholesale dealers.
1916—The Coffee Exchange, City of New York, changes its name to the New York Coffee and Sugar Exchange, admitting sugar trading.
1916—Saul Blickman, assignor to S. Blickman, New York, is granted a United States patent on an apparatus for making and dispensing coffee.
1916—Orville W. Chamberlain, New Orleans, is granted a United States patent on an automatic drip coffee pot.
1916—Jules Le Page, Darlington, Ind., is granted two United States patents on cutting-rolls to cut, and not to grind or crush, coffee, later marketed by the B.F. Gump Co., Chicago, as the Ideal steel-cut coffee mill.
1916–17—The first hermetically-sealed all-paper cans for coffee are introduced to the United States trade, patented in 1919 by the National Paper Can Co., Milwaukee.
1917—The Baker Importing Co., Minneapolis and New York, puts on the United States market Barrington Hall soluble coffee.
1917—Richard A. Greene and William G. Burns, New York, assignors to Jabez Burns & Sons, are granted patents in the United States on the Burns flexible-arm cooler (for roasted batches), providing full fan-suction connection to a cooler box at all points in its track travel.
1918—John E. King, Detroit, Mich., is granted a United States patent on an irregular-grind of coffee, consisting of coarsely grinding ten percent of the product and finely grinding ninety percent.
1918—The Charles G. Hires Co., Philadelphia, brings out Hires soluble coffee.
1918—I.D. Richheimer, promoter of the original soluble coffee of Kato, and the Kato patent, organizes the Soluble Coffee Company of America to supply soluble coffee to the American army overseas; after the armistice, licensing other merchants under the Kato patents, or offering to process the merchants' own coffee for them, if desired.
1918—The United States government places coffee importers, brokers, jobbers, roasters, and wholesalers under a war-time licensing system to control imports and prices.
1918–19—The United States government coffee control results in the accumulation at Brazil ports of more than 9,000,000 bags; in spite of which, Brazil speculators force Brazil grades up 75 to 100 percent., costing United States traders millions of dollars.
1919—The Kaffee Hag Corporation becomes Americanized by the sale of 5,000 shares of its stock sold by the alien property custodian and by the purchase of the remaining 5,000 shares by George Gund, Cleveland, Ohio.
1919—William A. Hamor and Charles W. Trigg, Pittsburgh, Pa., assignors to John E. King, Detroit, Mich., are granted a United States patent on a process for making a new soluble coffee. The process consists in bringing the volatilized caffeol in contact with a petrolatum absorbing medium, where it is held until needed for combination with the evaporated coffee extract.
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, assignor to M.J. Brandenstein & Co., San Francisco, is granted a United States patent on a vacuum process for packing roasted coffee.
1921—The Comité Français du Café is founded in France to increase the consumption of coffee.
1922—The São Paulo legislature at the solicitation of the Sociedade Promotora da Defeza do Café passes 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.
A list of references gathered from the principal general and scientific libraries—Arranged in alphabetic order of topics
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 José, 1896. 33 pp. Also, Anales del Instituto médico 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 café dévoilées 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 caffè torrefatto mediante aggiunta di acqua e borace. Giornale di Farmacia, 1900, 338–343. Also, Rivista d'Igiene e Sanità pubblica, 1900, XI: 467–472.
Caballero, F.G. Inconvenientes del uso del café puro y del que se toma con léche; sofisticacion de los componentes de esta bebida, etc. Boletin de Medicina y Cirugia, 1851, 2 ser. I: 177–185.
Casaña, J. Acerca del producto llamado legumina y sofisticaciones del café. Anales de la real Academia de Medicina, 1905, XXX: 359–364.
Chiappella, A.R. Il caffè macinato che si consuma in Firenze—Alcune sofisticazioni non ancora descritte. Annali d'Igiene sperimentale, 1904, n. s. XIV: 427–448.
—— Le sofisticazioni del caffè che si consuma in Firenze. Società toscana d'Igiene, 1905, n. s. V: 110–116.
Chevallier, J.B. Café indigène. Annales d'Hygiène, 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 caffè e sue falsificazioni. Giornale di Farmacia, di Chimica e di Scienze affini, 1879, XXVIII: 529–535; 1880, XXIX: 20–22.
Coriel, F. Analyse d'un café artificiel torréfié. 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. Analyst, 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 cafés, procédés employés à cet effet; moyens de reconnaître et de reprimer la fraude. Recueil des travaux du Comité consultatif d'Hygiène publique de France, 1888, XVIII: 19–33.
Ducros, H.A. De quelques falsifications du café Moka. Institute égypt. Bulletin, 1901, 4. ser. pp. 293–306.
Edson, C. Report on colored imitation Java coffee. Sanitary Engineer, 1883–4, IX: 614.
Estudio del cafeto. Anales del Instituto médico nacional, 1897, III: 139–144.
Falsification du café. Annales d'Hygiène, 1864, 2. ser. XXII: 437–443.
Fricke, E. Neuere Kaffeeverfälschung. Zeitschrift für Medizinalbeamte, 1889, II: 178.
Girardin, J. Rapports sur un café avarié par l'eau de mer et sur poudre destinée à remplacer le café. Annales d'Hygiène, 1834, XI: 87–103.
Griebel, C. and Bergmann, E. Ueber eine neue Kaffeeverfälschung. Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, 1911, XXI: 481–484.
Harnack, E. Ueber die besonderen Eigenarten des Kaffeegetränkes und das Thurmsche Verfahren zur Kaffeereinigung und verbesserung. Münchener 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.
Hesse, P. Ueber eine Kaffeefarbe. Zeitschrift fĂĽr Untersuchung der Nahrungs- und Genussmittel, 1911 XXI: 220.
Jammes, L. Le café torréfié, en grains, factice. Revue d'Hygiène, 1890, XII: 1044–1050.
Mocha coffee. Scientific American, 1903, LXXXIX: 81.
Munita, V. Apuntes acerca de las adulteraciones del café y medios para reconocerlas. La Gaceta de Sanidad militar, 1883, IX: 286, 394.
Nottbohm, F.E. and Koch, E. Arsenhaltige Kaffeeglasierungsmittel. Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, 1911, XXI: 288–290.
Ottolenghi, D. Sopra una frequente sofistcazione del caffé in polyere. Atti della reale Accademia dei Fisiocritici di Siena, 1903, 4. ser. XV: 381–389.
Parecer do commissão encarregada pela Sociedade pharmaceutica lusitana de investigar se uma determinada èspecie de café é prejudicial á saude 185. Also, Correio medica de Lisboa, 1874, III: 136, 147.
Raumer, E. von. Beobachtungen über Kaffeeglasuren seit dem Inkrafttreten der Kaffeesteuer. Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, 1911, XXI: 102–109.
Reiss, F. Ueber eine mechanische Verfälschung der Kaffeesahne. Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, 1906, XI: 391–393.
Soccianti, L. Caffè adulteraro con sostanze nocive. Rivista d'Igiene e Sanità pubblica, 1895, VI: 497–499.
Sormani. Di un nuova falsificazione del caffè. Giornale della reale Società italiana d'Igiene, 1882, IV: 401.
Spencer, G.L. and Ewell, E.E. Tea, coffee, and cocoa preparations. U.S. Dept. of Agriculture. Division of Chemistry. Bulletin, XIII, pt. 7.
Various "coffees." Lancet, 1915, II: 1006.
Vogel von Ferheim, A. Zur Frage der Zulässigkeit der Verwendung der sagenannten tauben oder Strohfeigen bei der Feigen Kaffeefabrikation. Oesterreichische Sanitätswesen, 1903, XV: 101–102.
Wiechmann, F. Coffee and its adulterations. School of Mines Quarterly, 1897–8, I: 8–15.
BOARD OF HEALTH REGULATIONS
Schneider. Der Kaffee, als Gegenstand der medicinischen Polizei. Zeitschrift für die Staatsarzneikunde, 1829, IV: 303–327.
Schütze. Kaffee, Thee und Chocolade, als Nahrungsmittel und in sanitäts-polizeilicher Hinsicht. Viertel jahrsschrift für gerichtliche Medizin und öffentliches Sanitätswesen, 1860, XVII: 168–228.
Weitenweber, W.R. Medicinisch-poliseiliche Bemerkungen über den Caffee. Medicinische Jahrbücher des kaiserl. königl. österreichischen Staates, 1848, LXVI: 42, 151.
BOTANICAL DESCRIPTION
Coffea stenophylla. Royal Botanic Gardens, Kew, Bull. of Misc. Information, 1898:27.
Cook, Orator Fuller. Dimorphic branches in tropical crop plants: cotton, coffee, cacao, the Central American rubber tree, and the banana. Washington, 1911. 64 pp. (U.S. Plant Industry Bureau. Bulletin, 198.)
Dafert, Franz W. Mittheilung aus dem Landwirthschaftsinstitut des Staates SĂŁo
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