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P. L. (Peter Lund) Simmonds
Coffee and chicory : Their culture, chemical composition, preparation for market, and consumption, with simple tests for detecting adulteration, and practical hints for the producer and consumer

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Coffee and chicory : Their culture, chemical composition, preparation for market, and consumption, with simple tests for detecting adulteration, and practical hints for the producer and consumer

Name: Coffee and chicory : Their culture, chemical composition, preparation for market, and consumption, with simple tests for detecting adulteration, and practical hints for the producer and consumer
Author: P. L. (Peter Lund) Simmonds

by P. L. (Peter Lund) Simmonds

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Publisher of text edition

Project Gutenberg

Credits

Produced by Chris Curnow, Chuck Greif and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Release date

2018-06-16

Rights

Public domain in the USA.

Subjects

Food adulteration and inspection Coffee Chicory

About the author

P. L. (Peter Lund) Simmonds

1814–1897

A Danish-born English journalist and prolific nonfiction writer, he turned Victorian curiosity into lively books about food, trade, plants, and the wider world. His work blends reporting, science, and a collector’s eye for strange and memorable detail.

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