roasted and browned. The following table gives an approximate idea of
the composition of coffee beans (Konig):--

Water 1.15
Fat 14.48
Crude fibre 19.89
Ash (mineral matter) 4.75
Caffeine 1.24
Albuminoids 13.98
Other nitrogenous matter 45.09
Sugar, gum and dextrin 1.66

Coffee is frequently adulterated with chicory, which is harmless.
Coffee should not be allowed to boil long or stand in the coffee pot
over a fire, as the tannin is extracted, which renders it more
indigestible. Much controversy has been indulged in over the effect of
coffee upon the system, but like many other similar questions it has
not reached a practical solution. The general opinion seems to be that
when properly made and used in moderation it is a valuable stimulant
and not harmful to adults.

COCOA.

Cocoa and chocolate contain more food substances than tea or coffee,
although their use in this respect is not of much value. The following
table gives the analysis of cocoa (Stutzer):--

Theobromine 1.73
Total nitrogenous substance 19.28
Fat 30.51