Delaware gazette. [volume] (Delaware, Ohio) 1855-1886, 1863-01-09


The leve cfcoifee is an acquired taste. Per
baps nine ;entEs of families usipg It burn i, al
most to a ccal, SO that, in reality any Other
bnrnt bitter would answer just as well III
fact muliiiudcs IN the far West, removed from
markets, have become accustomed to use burnt
| bread-crust a substitute which certainly is
not injurcurs, bat it is known fact that cup
/ of some mid, hot Grsk at meals is u positive
/ benefit.
! The following substitutes for eofFte have
! been collected, ia all Of which it is suggested
FIRST that the substitutes be mixed with the geu-
uine article, halfan half, second, tha. in or.
TO know what you are really drinking. roast
and grind your own coffee. In tbs way only,
can you know that you are not imposed npon
or may not be drinking some cheap material
eitber filthy or poisonous.
It IS said, that three parts Of Rio with two
parts Of old Government Java. well prepared
Is ee,ta as Reed If not 6upyier % HAT ias.7e oF
Sic iatter alone.
I Wheat Cafee.-W'leat aa;ae Da5'e Of q
mixture Of eig,it quarts Of wheat % one peuud
real coffee, is said to ofFord beverage quite
as agreeable as the unadulterated Rio, besides
being much more wholesome.
3 Rye cefee.-Take peck Of rye and cover
it with water, let it steep boil until the graius
swell or commence to burat, then drain or dry
I it. Roast to a deep brown color and prepare
as other coffee. allowing twice the time for boil
ing. Wheat coffee could probably be made 10
the same way.
/ Au0iher.-Take some rye; FIRST scald II;
second dry it; third brown it, and then mix it
with one-tbird coGee aud two-thifds rye, and
then you win have as coed q cup OF coffee as
you ever drank.
/ 5 Sweet potatoe Cofee.-Take sweet pota-
toes, cut them fine enough todry conveniently,
and when dried, grind in coffee mill; dry them
by the fire OF stove at this season of the year,
Or Ivy the sun when it will do Il; grind ard use
oue ard half teacupsful for six persons, or
mix with coffee If you like. Some omit half Of
/ the coffee-sOme more.
6 Barley Colfee-'I'aI;e common barley. or
the skinless, if it can be obtained, roast as you
would coffee, and mix in such proportions az
suit y0Dr faste. 1t is good.
Z Pea Cofee.-It is probably known to
many that large per cent Of the ground cof-
fee is common field peas, roasted and ground
with The coffee. There are hundreds Of thous-
ands Of bushels of peas used annually for that
purpose. Those who are in the habit of pur-
chasing ground coffee can do better to buy their
own peas, burn and grind them, and mix 10
suit lhemselvs.
J Carroit Cofte.-Tt is recommended by M
exchange. Cut up, dry and grind, and mix,
with codee in quantities to suit the taste.
9 Chestnut Coffee Chestnuts, also, are
1 said to make excellent coffee.
10 Daudelion root, dried and slig htly scorch-
ed, never burned.
II Chicory Cefee- fEqnal weights Of chic
ory and cotT;'e. dried and roasted in the usual
manner. The chicory root is RAISED. as easily
as carrots, cpd' exactly in the same manner.
TO prepare the roots, wash it clean, slice it in
four or six pieces according TO the size, cut it in
two ineh lengths dry, ard keep in dry place
until wantad. Chicory IS Algely used ia this
country, and especially in Europe, TO adulteraie
coffee, 25.0000e0 OF pounds being used ia
England and France alone.
Y Excelsior (0ur own .)-TTalf P
cup Of pure new farmhouse milk and while
almost boiling hot add to it as much boiling
water, and when sweeteRed TO suit call it
coffee" aud drink il down.-HaII's Journal.