Carroll free press. [volume] (Carrollton [Ohio]) 1834-1861, 1836-04-01
COFFEE


COFFEE
An interesting analysis Of coffee was
mada by Mons Cadet, apothecary 10 ordi
nary 10 the household Of Napolean, when
Emperor; from which it appears, that the
berries contain nuciIags in abuudace,
much galIic acid, resin, a concrete es-
sentail, some nlbumen, and volatile arc
matte principle, with a portion Of lime,
polish, charcoal, and iron. Roasting DE.
velopes the soluble principles. Mocha
coffee; is, Of ali kinds, the most aromatic
and resinous. Nj Cadet dyises that coi- |
fee be neither roasted nor Infused till the
day it be drunk, and that the roasting be
moderate. MoseIy, in his learned and
ingenious treatise, states that 'the chemi
cal analysis of coffee evinces that II pos
sesses a great portion ofmildly bitter, and
tightly aslrIngent gummous aud resinous
extract, considerable quantity of oil, a
fixed salt, and volatile salt. These are
it medicinal constituent principles. The
intention OF torrelacllOn is not only to
make it deliver those principles, and make
| them soluble 10 water, but 10 give 1t q
property il DIES not posses IN the natural
state of the berry. By the action of fire,
its (egumnous taste, and aqueous part OF
its muciage, are destroyed ITS salIne pro
Derues are created, and dlsengaged; and
its oil is rendered empyrenmaucal. From
thence arises the pungent smell and ex-
hiIeraling favor not found IN its natural
state.
The roasting Of the berry to a proper
degree, requires great nicely. III be nn
done, its virtues will not be impaired, and
in US It viii load and oppress the stomach;
fit be overdone, will yield fiat, burnt
and bitter taste; It's virtues will be destroy
ed, and in use it will heat the body, and
act as an astringent, The closer it is
confined at the time of roasting, and I'LL
used the better will its volatile Pungen-
cy, flavor and virtues be preserved,
'The influence which coffee, judicious
ly prepared. lmparts to the stomach, from
, It's invigoraling qualities, is strongly ex'
emplifed by the immediate effect prOdu-
) cad on taking il when the stomach is o.
verIosded or nauseated with surGeit, or de
} 5iIitated by inteRperance, or languId Iron
inanitiou.
l IE vertigo le,hargy, catarrh, and all dI
orders ofthe head, from distractions Il
the capillarles, long experience has pro-
d we'd il 10 be a powerful medicine; and Il
r certain cases of apoplexy, 1t has bee
found seryiceable even when given
!, clys,ers, where it has not been convened
e te convey effects 10 the stomach. Mon
y Malebranche restored person from ape
; pIexy by repeated cIysters Of coffee
e sDu Four relates an extraordinary II
stance Of the effect of coffee in the gou
he says, Mons. Deverau was aitacke
j. with the gout OF twenty five years OF age
At and had il severely until he was upward
e. of fifty, with chalk stones in the joints
e, his hands and feet; be was recommends
re the use of coffee, which he adopted, an
had no return ofthe gout. :.
a. "A small cup OF two Of coffee, immedI
A. alely after dinner, promotes digestion.
as with a draught Of water PreViousI
Of drunk according 10 The eastern cuS'oG
coffee is serviceable to those who are 0i
,st costivs habit. -, -.
he The generality ofthe English famili'
d make their coffee too weak, and use tC
be much sugar, which often causes 1t to III
~ ~ acid on the stomach. Almost eve
ad bousekeeper has peculiar method OF m
,lv king coffee; but it never can be exceIIe
~ ~ unless it be- made StrOAg of the berr
ed any more than our English wines can
,ss good, so long as we continue to iorm u
n. principal Of them on sugar and waEsr'
.ns Count Rumfort says, "coftee may
NO too bittcr--but it is impossible that
,c. should ever be too fragrant Inc We
ce smell Of il 10 rsviving, aud has often be
an found to be useful to sick persons aud
"a those who are afflicted with the head aci
no. In short, every thing proves lhatthe '
10 a,;le. aromatic matter, whatever It m
ent be. tha, gives favor to coffee is what
~; most valuable in it, and should be Pres
red ed with the greatest care, and that, 10
' timating the strength or richness OF Il
h0 beverage, its fragrance should be mt
'eIs more attended, than either its blttern
,ey or aStringency. This aromatic subslar