Lancaster gazette. [volume] (Lancaster, Mass.) 1828-1830, 1828-07-08

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Think for moment, and common sense
will tell you that the fine odour floating in
the air, all over the house, must have come
from the coffee, and you could not have
the conscience to expect an odour in the
air and favour in your cup at the same
time. In one word, the best parts of the
coffee, namely its fine strong favour, and
sleep-banishing aroma, are so spiritual and
airy that boiling drives them off instantly,
and what remains in the pot is the mere
dregs and refuse, heavy, earthly, and
thick, and fit only to be thrown to the pigs
or the dunghill.
We dislike all dogmatism, and ask you
not to take this on trust: we have no wish
to set up our own authority in opposition
to facts. Try it and learn wisdom by exc
pertinent and experience. 1t would be
better, indeed, to give your hard earned
pence to the poor, than thus to waste them
! 2n the thankless AIR, by filing it with all
VIC strongest and best parts of your coffee.
and leaving onlu ss-s.'s-s.--
sweets" for your own particular use.
BIT if we are not to boil our coffee, be-
cause it wastes all the best of it, "what,"
you will ask, are we then to do ~ You
recollect that the doctor, who was asked
similar question, replied, Take advice"
So say we. Be advised by US, and you
will have excellent coffee, at least for one
half the expense of those who foolishly boil
it.
In the first place, then, you must buy
Rumford coffee pot, or Jiggin, with strain
ers in it and if you cannot afford five, six,
or seven shillings for this you must give
up the idea of coffee till you can for it
cannot be made either good or cheap
without. You will lose more money in
few weeks, by boiling your coffee, and
wasting it in the air, than would buy you
such a pot, which would last you for years.
Your coffee is to be put into the upper
strainer, boiling water poured over it, and
as soon as it has run through, it is ready.
If you do this rightly, it ought to be as
clear and high-coloured as brandy, and of
fine strong favour; that is supposing
you use mixture of one half Mocha or
Turkey coffee, and one half Berbice or
Bourbon, which is better than either sing
ly. You must not forget, also, to boil the
milk (cream ifyou have it) which you put
with your coffee, for cold milk or cream
will spoil the best coffee ever prepar-
ed.
The roasting of the berry to proper
degree, requires great nicely. fit be
underdone, its virtues will not be impart-
ed, and in use It Will load and o,,prr15 the
otornaoh if it DO ororlonU, it i'll Weld a
fiat, burnt, and bitter taste its virtues will
be destroyed, and in use it will heat the
body, and act as an astringent. The
| closer ii is confined at the time of roasting,
and till used, the better will its volatile
pungency, favour, and virtues, be pre-
served.
"The influence which coffee, judiciously
prepared, imparts to the stomach, from its
invigorating qualities, is strongly exempli-
fled by the immediate effect produced on
taking it when the stomach is overloaded
with food, or nauseated with surfeit, or
debiliated by intemperance, or languid
! from hamilton.
Du -Four relates an extraordinary in
stance Of the effect of coffee in the govt 4;
he says, Mons. Deverau was attacked with
the govt at twenty five years of age, and
had it severely until he was upwards of
fifty, with chalk stones in the Joints of his
hands and feet; he was recommended the
use of coffee, which he adopted, and had
no return of the govt.
A small cup or two of coffee immedi-
ately after dinner, promotes digestion.
"With draught of water previously
drunk, according to the eastern custom,
coffee is serviceable to those who are of a
costive habit"
The generality of the English families
make their coffee too weak, and use too
much sugar, which often causes it to turn
acid on the stomach. Almost every house
keeper has peculiar method of making
ceffee but it never can be excellent. un-
less it be made strong of the berry, any
more than our English wines can be good,
so long as we continue to form the princi-
pal of them on sugar and water.
Count Rumford says, "cofee may be
too bitter-but it is impossible that it
should ever be too fragrant. The very
smell of it is reviving, and has often been
found to be useful to sick persons, and to
those who are afflicted with the headache.
In short, every thing proves that the vola-
tile, aromatic matter, whatever it may be,
that gives favour to coffee, is what is most
valuable in it, and should be preserved
win the greatest care, and that, in esti-
mating the strength or richness of that
beverage, its fragrance should be much
more attended to, than either its bitter
ness or astringency. This aromatic SUBJ
stance which is supposed to be an oil, is
extremely volatile, and escapes into the
air with nreat e. cilitu nc :. 49, !. -