All About Coffee, William H. Ukers [short story to read .txt] 📗
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Salant, William, and Rieger, J.B. Elimination of caffein: an experimental study of herbivora and carnivora. U.S. Dept. of Agriculture. Chemistry Bureau. Bulletin, CLVII.
Trigg, Charles W. About caffein-free coffee. Tea and Coffee Trade Journal, 1918, XXXIV: 233.
Willcox, O.W. "Caffein-free" coffee. Tea and Coffee Trade Journal, 1911, XX: 116.
Caffeol
Bernheimer, Oscar. Zur Kenntniss der Röstproducte des Caffees. Monatshefte für Chemie (Sitzungs-berichte der Kaiserlichen Akademie der Wissenschaften) 1880, I: 456–457.
Bertrand, G. and Weisweiller, G. Sur la composition de l'essence de café; présence de la pyridine. Comptes rendus de l'Académie des Sciences, 1913, CLVII: 212–213. Also, Bulletin des Sciences pharmacologiques, 1905, XII: 152.
Erdmann, Ernst. Ueber das Kaffeöl und die Physiologische Wirkung des darin enthaltenen Furfuralkohols. Archiv für experimentelle Pathologie und Pharmakologie, 1902, XLVIII: 233–261. Also, Berichte der deutschen chemischen Gesellschaft, 1902, XXXV: 1846.
—— Beitrag zur kenntniss der kaffeeöles und des darin enthaltenen furfuralkohols. Halle, 1902: 46.
Grafe, V. Untersuchung über die Herkunft des Kaffeöls. Anzeiger der Kaiserlichen Akademie der Wissenschaften, 1912, XLIX: 267–268.
Jaekle, H. Studien über die Produkte der Kaffeeröstung ein Beiträge zur Kenntniss des sogenannte Kaffeearomas (Caffeol.) Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, 1898, 457–472.
Orlowski, A. Kilka slor o kawie palonéj. (Extract of Coffee). Gazeta Lekarska, Warsaw, 1870, IX: 385–387.
The Caffeol in roasted coffee. Tea and Coffee Trade Journal, 1913, XXIV: 241.
Trigg, Charles W. The aroma of coffee. Tea and Coffee Trade Journal, 1918, XXXV: 37–39.
Green Coffee
Bittó, Bela von. Ueber die chemische Zusammensetzung der inneren Fruchtschale der Kaffeefrucht. Jour. Landw. III: 93–95.
Herfeldt, E. and Stutzer, A. Untersuchungen über den Gehalt der Kaffeebohnen an Fett, Zucker und Kaffeegerbsäure. Zeitschrift für angewandte Chemie, 1895, 469–471.
Meyer, H. and Eckert, A. Ueber das fette Ol und das Wachs der Kaffeebohnen. Summarized in, Anzeiger der Kaiserlichen Akademie der Wissenschaften, 1910, XLVII: 320.
Rochleder, F. Notiz über die Kaffeebohnen. Annalen der Chemie, 1844, L: 244–284; 1846, LIX: 300–310; 1852, LXXXII: 194.
Trigg, Charles W. Aging green coffee. Tea and Coffee Trade Journal, 1920, XXXIX: 440.
Zwenger, C. and Siebert, S. Ueber das Vorkommen der Chinasäure in den Kaffeebohnen. Annalen der Chemie, 1861, 1 sup. pp. 77–85.
Roasted Coffee
Burmannn, J. Recherches chimiques et physiologiques sur les principes nocifs du café torréfié. Bulletin général de Thérapeutique, 1913, CLXVI: 379–400.
Ehrlich, J. In a cup of coffee. A consideration of the constituents of the roasted bean and of the sugar, milk or cream that goes with it. Tea and Coffee Trade Journal, 1916, XXX: 547–549.
Goblet, L. Analyses comparées d'un café torréfié par des procédés différents. Association Belge des Chimistes. Bulletin, 1899, XIII: 172–173.
Gould, R.A. The gases evolved from roasted coffee, their composition and origin. Eighth International Congress of Applied Chemistry. Report, 1912, XXVI: 389.
Lendrich, K. and Nottbohm, E. Ueber den Coffeïngehalt des Kaffees und den Coffeïnverlust beim Rösten des Kaffees. Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, 1909, XVIII: 299–308.
Lythgoe, H. Chemical analyses of a few varieties of roasted coffee. Technology Quarterly, 1905, XVII: 236–239.
Monari, A. and Scoccianti, L. La pyridine dans les produits de la torréfaction du café. Congrès international d'Hygiène et de Démographie. Comptes rendus, 1894, VIII: pt. 4, 211. Also, Archives italiennes de Biologie, 1895, XXIII: 68–70; Chemisches Zentralblatt, 1895, I: 750.
Trigg, Charles W. Coffee roasting. Tea and Coffee Trade Journal, 1919, XXXVII: 170–172.
—— Gases from roasted coffee. Tea and Coffee Trade Journal, 1920, XXXIX: 318.
CHICORY
Backer, P. La culture du witloof. Thielt, 1912: 22.
—— De teelt van witloof. Thielt, 1911: 23.
Boruttau, H. Die physiologische Wirkung des Absudes der gebrannten Zichorie. Medizinische Klinik, 1907, III: 644–647.
Fries, M. Praktische Anleitung zum Kaffee Cichorienbau. Stuttgart, 1886.
Kains, M.G. Chicory growing. Washington, 1900: 12.
—— Chicory growing as an addition to the resources of the American farmer. Washington, 1898: 52.
Schmiedeberg, Oswald. Historische und experimentelle Untersuchungen über die Zichorie und den Zichorienkaffee in diätetischer und gesundheitlicher Beziehung. Archiv für Hygiene, 1912, LXXVI: 210–244.
Weismann, R. Ueber den schädlichen Einfluss von Zichorienaufguss. Aerztliche Rundschau, 1908, XVIII: 183.
Zellner, H. Zichorie. Centralblatt für allgemeine Gesundheitspflege, 1908, XXVII: 32–39.
Chicory in Coffee
Cauvet. Sur l'examen et l'analyse des échantillons de café-chicorée et de café moulu saisis chez divers marchands de Constantine. Annales d'Hygiène, 1873, XI: 302–317.
Chevallier, A. Notice historique et chronologique sur les substances qui ont été proposées comme succédanées du café et sur le café-chicorée en particulier. Moniteur d'Hôpitaux, 1853, I: 1129, 1161, 1171, 1185, 1193, 1217.
Cloüet, J. Du café-chicorée; empoisonnement de quatre personnes par l'usage de cette denrée. Mouvement médicale, 1875, XIII: 505.
Forsey, C.B. The new coffee and chicory regulations. Analyst, 1882, VII: 159.
Guillot, Camille. La chicorée et divers produits de substitution du café. Lons-le-Saunier, 1911. 352 pp.
Lawall, C.H. and Forman L. The detection of chicory in decoctions of chicory and coffee. Journal of the American Pharmaceutical Association, 1914, 111: 1669.
Leebody, J.R. Estimation of chicory in coffee. Chemical News, 1874, XXX: 243.
Morin. Quelques réflexions sur un des moyens employés pour déterminer la présence du café chicorée dans le café normal. Rouen, 1863. 5 pp. (Extrait des Mémoires de l'Académie de Caen.)
On the adulteration of chicory and coffee. Lancet, 1861, 11: 18.
COFFEE HOUSES
Brewster, H. Pomeroy. The coffee houses and tea gardens of old London. Rochester, 1888.
Cafés de Paris par un flaneur patenté. 1849.
Coffee public house, The. How to establish and manage it. London, 1878. 34 pp.
Coffee stalls and taverns: hints on coffee stall management. London, 1886. 40 pp.
Colman, George, and Thornton, B. Survey of the town.... Garraway's, Batson's St. Paul's, and the Chapter coffee houses. In their, the Connoisseur. Oxford. 1757, I:1–10.
Dafert, F.W. Erfahrungen über rationellen Kaffeebau. Berlin, 1896. 36 pp. 2nd ed., 1899. 60 pp.
Delvau. Histoire anecdotique des cafés et cabaréts de Paris. 1861.
Hawes, C.W. Handbook to coffee taverns. Uxbridge, 1888. 17 pp.
Macaulay, T.B. (Coffee houses in the 17th and 18th centuries.) In his, History of England. I: 334–336.
Michel, Francisque, et Fournier, Édouard. Histoire des hôtelleries, cabaréts et cafés. 1854.
Reid, Thomas Wilson, ed. Traits and stories of Ye Olde Cheshire Cheese. London, 1886. 133 pp.
Robinson, Edward Forbes. Early history of coffee houses in England. London, 1893. 240 pp.
Shelley, Charles Henry. Inns and taverns of old London. Boston, 1909. 366 pp.
—— Old Paris. Boston, 1912.
Timbs, J. Clubs and club life in London, with anecdotes of its famous coffee houses, hostelries and taverns. London, 1866. 2v. 2nd ed., 1872. 1v. 544 pp.
Periodicals
Andrews, A. Coffee houses and their clubs in the 18th century. Colburn's New Monthly Magazine, CVI: 107.
Bethel Christian Mission, Providence. Annual report ... constitution, bylaws, etc.
Buss, George. Kaffee und Kaffeehäuser. Westerman's Monatshefte, Sept. 1908: 805–821.
Coffee house movement. Chambers' Journal, LVI: 143.
Coffee house news. London Magazine, XX: 563.
Coffee houses of old London. The Tea and Coffee Trade Journal, 1918, XXXV: 116–125.
Coffee Houses of old New York. The Tea and Coffee Trade Journal, 1920, XXXVIII: 160–174.
Coffee Houses of old Philadelphia. The Tea and Coffee Trade Journal, 1920, XXXVIII: 308–312.
Coffee houses of the Restoration. Tait, n. s. XXII: 104; Ecclesiastical Magazine, XXIV: 500.
Coffee palaces. All-the-Year, LII: 520.
Early Parisian coffee houses. The Tea and Coffee Trade Journal, 1918, XXXV: 526–534.
Fox, S. Coffee club movement in California. Arena, XXXII:519.
Graham, R. Coffee houses as a counter action to the saloon. Charities Review, I: 215.
Hall, E.H. Coffee taverns. Leisure Hour, XXVIII: 301.
Hill, E. Coffee and coffee houses. Gentleman's Magazine, n. s. LXXI: 47.
Holland and the café Krasnapolsky at Amsterdam. Idler, 1899, XVI: 31–39.
Hope, Lady. Coffee rooms for the people. Good Words, XXI: 749, 844.
Howerth, I.W. Coffee house as a rival of the saloon. American Magazine of Civics, VI: 589.
Humphreys, J. Coffee houses. St. James Magazine, XLIII: 598.
Jarvis, A.W. Old London coffee houses. English Illustrated Magazine, 1900, XXIII: 107–114.
Page, H.A. Coffee palaces. Good Words, XVIII: 678.
Rodenberg, J. Die kaffeehæuser und clubs von London. Unsere Zeitung, 1866, II: 177–265.
Schmitt, E. Volkskuechen und speiseanstalten fuer arbeiter; Volkskaffeehæuser. Handbook der Architek, 4 theil, IV: 116.
Sikes, W. English coffee palaces. Lippincott's Magazine, XXIV: 728.
Some old London coffee houses. Cornhill Magazine, LVI: 527.
Stevens, J.A. Coffee houses of old New York. Harper's Magazine, LXIV: 481.
Sweetser, Arthur Lawrence. The coffee house plan. Gunton's Magazine, 1901, XXI: 239–245.
Thomas, C. Edgar. Some London coffee houses. Home Counties Magazine, 1911, XIII: 1–9, 91–100.
Wagner, H. Shankstætten und speisewirtschaften; Kaffeehæuser und restaurants. Handbook der Architek, 4 theil, IV: 116 pp.
CULTURE AND PREPARATION
General
American Coffee Growers' Association. Coffee growing by proxy. New York, 1895. 30 pp.
Arnold, Edwin Lester Linden. Coffee: its cultivation and profit. London, 1886. 270 pp.
Boëry, Pascal. Les plantes oléagineuses et leurs produits; cacao, café.... Paris, 1888.
Bourgoin d'Orli, P.H.F. Guide pratique de la culture du caféier et du cacaoyer suivi de la fabrication du chocolat. Paris, 1876.
Brougier, A. Der Kaffee, dessen Kultur und Handel. 1897.
Brown, Alexander. The coffee planter's manual, with which is added a variety of information useful to planters, including the manuring of coffee estates. Colombo, 1880. 246 pp.
Browne, D.J. On the cultivation of coffee. Washington, 1859. 12 pp.
Burlamaqui, Frederico Leopoldo César. Monographia do caféeiro e do café. Rio de Janeiro, 1860. 62 pp.
Camouilly. La plantation du café, en Nouvelle Calédonia. Paris, 1899.
Civinni, G.D. Delle storiæ naturae del caffè. Firenze, 1731.
Cook, Orator Fuller. Shade in coffee culture. Washington, 1901. 79 pp.
Cuevas, Hilario. Estudio práctico sobre el cultivo del café. México, 1895. 50 pp.
Cunho, Agostino Rodriguez. De l'art de la culture du café et de sa propagation. Rio de Janeiro, 1844.
d'Orli, P.H.F. Bourgoin. Culture du café, etc. Paris, 1874.
Fauchère, A. Culture pratique du caféier et preparation du café. Paris, 1908. 198 pp.
Ferguson, John. The coffee planter's manual for both the Arabian and Liberian species. Colombo, 1898. 312 pp.
Fuchs, M. Die geographische Verbreitung des Kaffeebäume. Leipzig, 1886. 72 pp.
Garvens, Wilhelm. Kaffee: Kultur, Handel und Bereitung im Produktionslande. 2 ed. Hannover, 1913. 45 pp.
Great Britain. Parliament, House of Commons. First report from the Select committee on sugar and coffee planting, London, 1848: 8v.
—— Supplement to the report. London, 1848. 198 pp.
Hanson, R. Culture and commerce of coffee. London, 1877.
Herrera, Rafael. Estudio sobre la producción del café. México, 1893. 141 pp.
Huntington, L.M. Origin of oily coffee beans. The Tea and Coffee Trade Journal, 1917, XXXIII: 228.
International Bureau of the American Republics, Washington, D.C. Coffee in America. Methods of production and facilities for successful cultivation in Mexico, the Central American states, Brazil and other South American countries, and the West Indies. 1893. 36 pp.
Jacotot, A. La culture du café, son avenir dans les colonies françaises. Paris, 1910. 191 pp.
Jiménez Nunez, Enrique. Medios práctios para evitar que las mieles de café infecten las aguas de los rios. Guadalupe, 1902.
Jotapen, José. Cultivation and preparation of coffee for the market. Aberdeen, 1915. 102 pp.
Jumelle, Henri. Plantes à sucre, café, cacao, thé, maté. In his, Les cultures coloniales. Paris, 1913. v. 3.
Kramers, J.G. Verslag omtrent de proeftuinen en andere mededeelingen over
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