The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1863-02-28

1869. II has gradually become q national
beverage 70 Europesns and Americans. %
well 40 the Moslems. and il has been called
lone Of the chief necesssries Of life among
the people," The coffee bean is the seed
Of the Coffes Arsbics, shrub which grows
10 about the hight Of 30 Ieet, but il is usually
cut down to about six feet. to incresse the
yield Of the bean. Its cultivation was con :
6ned until within the past century 10 Egg p
and Arabia. but Il 10 now cultivated in the
West India snd East India Islsnds; also in
Brazil upon . most extensive scale. A single
tree sometimes yieids about 20 pounds Of
beans, and about LOO pounds are Obtained
as The crop OF On acre OF land. There are
a number Of varieties Of coffee, but Mocha
o. Ara bisn IL still the most famous. Its
beans are snail and Of dark yellow color;
lava is larger bean, and the color is .
psler yellow; West India and Brazilian cof-
ice is Of a blueish grey color Physiolo-
gists have endeavored to account for the ex-
tended use Of coffee, by ascrbing TO Il :
peculiar quality for preventing the waste Of
animal tissue IN the living being. This
principle Is called caffeine. and is composed
Of carbon 8, nitrogen 2, hydrogen 10, and
oxygen 3 parts. Roasted coffee contains
about 1880 parts Of caffeine. In roasting
coffee. great care should be exercised not to
overhead II, because the caffeine in II 10 %
liable to voIati.ize. The best temperature
to roast coffee is 1922 Fsh.. and the oper-
alton should be performed in close revoIv-
ing vessel. When the beans have assumed
a bright brown color, they should be cooled,
| u possible, In the vessel in which they have
been roasted, 80 ss to retain I'll the aroma
thst has been developed by the rossting|
operation. Burnt coffee beans are just ss
suitable for making an infusion as chsrred
wood. Upon no account therefore should
coffee beans be 20 heated IN roasting . so
char them. Coffee should never be boiled. !.
because the boiling action volatilizes the
Iaromstic rcsin In Il, and this constitutes
tnesrIy three per cent Of the beans. Il should
be ground as finely - possible, and scslded
with water heated to the boiling point Il,
can be clarified with the white OF eggs, or
isinglses, This Information relates to pure
coffee.
In Germany and Eng land the poorer clas.
-cs. who cannot afford 70 buy coffee, use
mixtures Of IL, and in many cases, other
substances ss entire substit utea. Ia Ger
many dried yellow tusnips and chicory root
mixed together are employed a. . substitute;
chicory is also very generally mixed with
common coffee 10 England. Lately several
MIXTURES and substitutes for coffee have be-
c,me more common among our;own lsboring
people on account OF the great rise 10 the
price.of coffee. Ia some Of our country vilIs-
ges, German families roast acorns & usethese
as substitutes for coffee. Roasted rye 10 On
od and well known substitute, and 90 10
..Cobbeu's coffee" which consists Of roasted
corn. Many persons roast white beans and
peas, and mix them with coffee, Others roast
carrots and beets, and mske mixture Of
them with coffee. In some parts Of France
a mixture Of equal parts Of roasted chest
AUS and coffee 10 used. II makes = very
superior beverage 10 chicory, turnips. and
all the other articles mentioned. The sub.
ls,tu,es for coffee are innumersble. and %
lfar @ taste 10 concerned. thisis mere mat
tier Of cultivation. II any Of these substi-
tutes for coffee contained caffeine or simi-
.sr principle, they would answer the same
pu, pose, and their use should BE- incucsted;
, but In al the analysis that wshave examin
cd OF chicovy, tufnips, carrots, beets, peas
beans, corn and rye, no such substance q
caffeine 10 mentioned. therefore they ar'
not true substitutes for Il 10 chemical ant
!. physiological sense. We have been unabl'
10 obtain . satisfactory snslasis Of chestnut
and scoFns, but II 10 well known that thes
contsin tsnnic acid, and Il is certain tha
!. cafFeic acid is very nearly allied 70 L; hens
,hey may have close resemblance 70 coffs'
III taste, and perhaps in effect slso.-
Scisnsi6c American.
9 u"Ps, didn't you whip me for bitinI