The Tiffin weekly tribune. (Tiffin, Ohio) 1859-1868, 1863-01-02

The love Of coffee is an acquired taste.
Perhaps nine-tenih tbs Of families using il
burn il almost 20 a coal, 80 that, IN re-
ality, any other burnt bitter would
answer just as we'll. In fact mutitudcs
in the for West, removed from markets,
have become accustomed to use burnt
bread crust as a'substitutc, which certain
ly is not injurious, but it is known fact,
that cup Of some mild, hot drink ut
meals is positive benefit.
The following substitutes for coffee
have been collected, in ak OF which il is
suggested, first that the substitutes be
mixed with the genuine article, half aud
half, second, that in order to know what
you are really drinking, roast and Grind
your own coffee. In this way only, can
you know that you are not imposed upon
Or may not be drinking somo cheap ma
tcrial either filthy or poisonous.
IL is said, that three parts Of Rio
with two parts Of old Government Java
well prepared is quito rs good, it moi
superior, to that made Of tie latter alone.
Wheat Coffee. c.-Whcat coffee made
OF mixture of eight quarts Of wheat
to Que pound Of real coffee, is said to at.
ford a beverage quite as agree, bic as
tho unadultcrated Rio, besides being
much more wholesome.
Rye CoilGe.-Takc peck of rye
and cover il with water, let it steep o.
boil unit, the grain commences to burst
then drain or dry il. Roast TO deer
brown color and prepare as other Soat,
ALLOWING twice tho time for boiling
Wheat coffee could probably be made il
Z the same way.
Anothcr.--tnke some rye; frs
scald it; second dry IL; third brown il
and then mix il with une.third coffee ant
two.thirds rye, and then you will have a.
good n cup of coffee MS You ever drank
b Sweet PpotatscC ,iltc.-Take swcc,
potatoes, cut thcm ine enough 10 dry
conveniently, aud when dried, grind IN
cuiltc-mill; dry them by the fire OF
stove ut this season of the ycur, or by
The sun when il will do il; grind and use
one and half tcacuFsIil Tor six person,
or mix with coffee ii you like. Som,
omit half of the coiiec--some more.
6 Barley Cufcc.-Tuko common barl
ey, or the sFinlcss. if il can be- obtained
roast as you would coffee, and mix il
such proportions as suit your taste. I
is good.
Z Pea Ceflee.-lt is probably know
to many that u large per cent of tn,
ground coffee is common field peas, roas
tod aud ground with the coffee. Thcr,
are hundreds of thousands of bushels O
peas used annually for that purpose
Those who are in the habit of purchas
ing ground coffee can do better to bu
their own peas, burn and grind them, an
f mix to suit themselves.
s Carrot Coffee.-It is recommends
by an exchange. Cut up, dry and grin
and mix, with coffee in quantities to sui
the taste.
9 Chestnut Cofitc.-C iestnuts, also
are sad TO make excellent coffee.
10 Dundeliou root, dried and sliehtl
scUrches, never burned.
i II Chicory CuilGc.-Equal weights o
chicory aud coffee, dried and roasted /,
the usual manner. The chicory root !.
raised as easily rs car o., and exactly il
the same manner. To prepare the root
wash it clean, slice it in four or ST,
peiees according TO the size, cut in tive
inches lengths, dry, and keep in dry
place until vented. ChicOry is largel,
used in this country, aud especially ii
Europe, TO udultcrate coffee, 25,OO0,OOC
Of pounds being used in England unC
/ France nlcne.
II Excelsior Criice.-(Our own. )IIul
a cup of pure, new, farmhouse milk unc
while almost boiling hot, add to it a,
much boiling water, aud when swoctcn
ed to suit, cull il "coflce" and drink /
dOwn.-HaHS journal.