Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 2, 1802).djvu/43

COF Utchs. Of the salted roe of this rfh, not lo.s t!i:in fifteen ship-loads are said to be annually exported (torn Not way to France ; whose fishermen employ thai stance tor the taking of . in the Mediterranean. From the liver of cod, a very good train-oil is obtained; and thetonguea, when stilted, are esteemed a great deli- cacy, and then tore often import* d from Newfoundland. Isinglass is also prepared from their .ar-blad- derSj bv the fishermen of Iceland ; a process which peculiarly merits the attention of the inhabitants of the north of Scotland, where these fish are caught in great abundance. —See Isinglass. Codded Mouse -Ear. See Common Wall-Cress. Codlings and Cream. See Willow-Herb, the Great Hairy, or Large-flowered. COFFEE -TREE, or Cofea, L. a shrub from twelve to eighteen feet high, and originally a native of Arabia, but is now cultivated in Persia, the East and West Indies, and several parts of America : it is also reared in the botanic gardens of Europe. Its evergreen foliage resembles that of the. laurel ; and at the base of the leaves appear, twice annually, white fragrant flowers, which are succeeded by a fruit resembling cherries, but of an unpleasant sweetish taste, each containing two kernels, or berries. They grow in clusters ; and, when ©f a deep red colour, are gathered, and carried to a mill, in order to be manufactured into coff'ee-leavs. There are three principal sorts of this drug known in commerce : 1. The Arabian, or Mokha coffee, imported from the Levant ; and which, on account of its superior flavour, is the most esteemed ; COF L 2 5 2. The East Indian ; an.l, :s. The I Indian coffee of the French, ish, and Dutch settlements : . J the latter sorts, that of Mar- tilUCQ is generally preferred. Be- the importation and convoy- e is an excise laid on all the coffee consumed in this coun- ofl 8. id. per. pound, if import- ed from the British colonies in America ; and 2s. 2 ',d. if the pro- duce of any other j ■!. ■ Corfee frequently contracts an asanl flavoui , hen stowed in ships with rum, pepper, or any oilier article possessing a peculiar smell ; a circumstance, to which the inferiority of our Jamaica and East Indian corfee may, in a great measure, be attributed. To obvi- ate such damage, the berries ought to be well dried in the sun, before they are shipped in separate vessels, or properly secured, if they are imported together with other mer- chandize. But, when they have once acquired a disagreeable fla- vour, it will be necessary to pour boiling water over them, and after- wards to dry them completely in the open air, previously to their being roasted. The colour of a watery infusion, may also serve as a tolerable test for ascertaining the quality or corfee ; for if cold water, after standing for several hours over the raw berries, acquire a deep citron colour, we may conclude that the corfee has not been da- maged, or adulterated. Since the introduction of coffee into Europe, in the l6th century, various substitutes have been de- vised for this drug ; such as acorns (which see), beet, succory-root, scorzonera, &e. Among the dif- ferent species of the beet-root, the beta cicla v. albissima, or the root of scarcity, has been preferably re- commended,