East Saginaw courier. (East Saginaw, Mich.) 1859-18??, 1865-01-25
Tea and Coffee.

French coffee is reputod the best in the world
and thousand voices have asked What is
about French coffee
In tho first place, then, the French coffee is
coffee. and not chiekory, or rye, or beans, or peas
In the second place, Il is freshly roasted whenov
er made--roasted with great care anu eyenhess
in little revolving cylinder which makes part Of
the furniture Of every kitchen, and which keeps
in the aroma Of the berry. IL is never overdone
50 as 10 destroy the coffee favor which vs. In nine
cases out Of ten, the fault Of the coffee We meet
with. Then II is ground, and placed in coffee
pot with hlter through which II percoiates ~
cloer drops, the cofee-pot standing on the heated
tky plsieia bbe ifRPs55aSsas55s 5 Ss5 The nose o.
Of the aroma during this process The extract
thus obtained is perfectly clear dark huid,
brown as cafe noir, or black coffee. Ii is black
only because Of its strength, being in fact almost
the very essential oil Of coffee. table spoonful
Of this, boiled in milk, would make what s oIdin-
arily called strong cup Cf coffee. The boiled
milk is prepared with no less care. III must be
fresh and new, not merely warmed or even
brought 10 u boiling point, but slowly simmered
until it attains thick, creamy richnoss. The
coffee fixed with this, and sweetened with the
sparkling beet root sugar, which ornaments n
French table, is the celebrated caye du lan, the
name of which has gone round the world
As we look TO France for the best coffee, 80 we
must look TO England for the perfection OF tea
Tho tea kettle is much an English institution
ms aristOcracy or the prayer book and when one
wants TO know exactly how tea should be made,
one has only 10 ask how a fno old English house
keeper makes It,
The first article of her faith is, that tho water
must not merely be hot not merely have boiled a
few moments since, but actually boiling ut the
momont ii touches the tea Hence, though sery-
ans in England are vastly better trained than
with us, this delicate mystery 10 seldom left TO
their hands Tea making belongs to the drawing
room, and high born ladies preside Mt the "bub-
bling and loud Kissing Urn" and see that all due
rites and solemnities arc properly performed
that the cups are hot, and that the infused tea
waits the exact time before the libations cOm-
mence Oh We dear old English tea tables, re-
sort of the kindest hearted hospitality in the
world, we still cherish your memory, even though
you do not say pleasant things OF us here. One
of these days you will think better OF US.
OF late, the introduction Of English breakfast
tea has raised a new sect among the tea drinkers,
reversing some of the old eanons. Breakfast tea
must bo boiled. Unlike the delicate article Of
oidan time, which required only a mOmentary in
fusion to develop its richness, this requires long
and severe treatment to bring out It's strength
thus confusing all tho established usAges, and
throwing the work into the hands Of the cook in
the kitchen.
The fault Of the tea, as too commonly found at
our hotels and boardinghOuscs, Is that it is made
in every way the reverse of what il should be-
The water is hot, bnt not boiling the tea has y
general fat, STALE smoky taste, devoid of life or
spirit and ii is served usually, with thin milk,
instead Of cream. Cream Is rs essential 20 tho
richness Of tea as Of coffee. We wish that the
English fashion might generally prevail, Of Civ
ing the traveller his own kettle Of boiling wnter
and his own tea chest, and letting him make tea
for himself At all events, he wous: 60 sure of
one merit in his tea--it would DO hot, very aim
pie and obvious virtue, but one very seldom oh
tanned