Lynchburg Virginian. [volume] (Lynchburg [Va.]) 1829-185?, 1830-03-18
COFFEE.

There ara probably many house.keepers who
will be interested IN tnr following simple rules
for the preparation of an important item OF do.
mestic luxury. II is somewhat remarkable that
a. infusion which NAV be made with great ease,
and in seI, shor' space OF time. is, in may Ia
miles, the cause of more vexaiIon and com
plant han all he othel petty dnnryances vi
the household put together The Suggestions
be low. which we copy from The Nngflla Lite
rary Museum, may be he means OF soothing
the ,ilurnal irritation Of many an unquici spirit.
Boston Daily 1du.
1st, The raw coffee should be round and
snail grained, free fr I'm dirt and of Ugh CO.
ldr II should have appearance of mould.
ness. an be que free from any strong smell.
1t should not be long sept in sacks nth other
provisions, as there IS no substance more apt 10
OBJ ain strong AID disagreeable odors from the
presence nf its neighhors. Rum INJURIES II !;
and Miller even goes so far as 10 state tnat
few bags of pepper, on board ship from IN
da upon one occasion, spoiled the whole car
60.
ID When the grains are large, fiat md oil a
green color, they sh ond be kept on hand IN a
dry situation, long tire before use Every
West India planter knows this fact, although
his interest too often induces him 10 send the
article to market before it is old and dry e..
nnugh.
Sd. Roasting coffee is by far the most difficult
operation of the house keeper when carried
far enough, an aromatic oil formed by The
heat and forces itself out upon the surface OF
the grains, giving them a glossy appearance,
aud an odor which IS considered their periec-
ton vet too Little roasting prevents the aroma
from appearing, and Toe much completely yO-
latilizes il, leaving nothing but fiat bitter
taste The heat should be strong aud the ope'
ration shortened as much as possible, without
burning the grains. The rooster should be
close or well covered all the time, and in order
10 improve the looks and flavor, a small piece
of butter may be added TO the coffee, while
parching.
9TH When thus prepared coffee may be pre-.
served for use in large quantities, without los
ing much Of It's freshness, provided the vesse Is
contsin it, be kept we'll covered
5lh Az infusion Of coffee is better than a
decoction, simply because the heat, in the last
case being stronger aud more lasting, drives
off more of the aromatic oil IL is better,
therefore, to grind the coffee very fine. and
then 10 expose it by means of bag or strsner,
10 he action of the boiling water than to boil II
for any length oftime. Heat, although una
yoidable inares the flavor and the best coffee
| remen1b Der 70 have tasted was made by expo
sing the powder 10 pressure Of cold water a
teaspoonful of this extract. thrown into cup
of hot water, IL suh cieHt. Ii is not bad meth
cd 10 allow the ground coffee 10 lie 10 cold wa
ter between meals. aai then to prepare II by
adding hot wa'er Just IN proportion to the
continuance of neat in this and the last opera
lion, the fragrance disappears and is replaced
nv a strong, bitter taste, which, according &c
ne experiments Of Chenevix, depends upon thu
presence II tanning Descending that in tar
1qrk1 Roasting, besides forming this bite
| Distance, depriyss the coffee Of is nutriti0u
qualities,