Port Tobacco times, and Charles County advertiser. (Port Tobacco, Md.) 1845-1898, 1869-01-22

sense Of hunger. snd euables . 'pegeA Ay
60 70 slsep without hayipe mpsb ia tkeI d
stomach to keep Il working oil, night, eud
20 prevent sound refreshing sleep. '''ssi 0'
One Of tie greatest secrets 6fI ksdok isq
. light supper, and jet il II gstssslsslfd,
denial. when one is hnngry and tirea Did
the close Of the day. (, eat little q moth
ing let such an one take leisurefy S7H-
gle cup Of tes and piece 81 odd cbrt5ah d
with sbutter, ard he will lesvs tie tsbls ssii
fully pleased with himself and, eli shew
world. - i be had eaten, : heavy neal
and be tenfold the better lor i the. ls16
morning. Take any two menrunder fms
liar circumstances, strong, hard working
men of twenty-five yesrs !. let one takt - ,
bread and butter with.s cup of ltss, Ind
the other hearty meal of meat. brsad
and potatoes, and the ordinary et osasrss,a
as the last meal of the day. 4ndI vsutatsl
to affirm. that the tea -dfinker viii udtiiy6,
the other by thirty years.
TO MAKE CUP OF TEA.
The teacup itself should be- - perfsetlJ.
plain and even in shape, inside had eut.
as possible it will thus throw OF less hpst.@
and consequently keep hot longer. and IA.
more easily kept thoroughly cleaa- "A
level teaspoon for one cup. =,
When the pot is perfectly clean ana
dry. put the dry tea in and stand il bsfors
the FIRE Tor at least ten minutes; then pouRr
on the boiling rain or other soft water, hs..
it stand Eve minutes. and it is ready ,for
use; then put your sugar and milk in the.
teacdp, and pour the tea upon it.. g .ua''
- TO MAKE CUP OF COFFEE. ~ :,
As soon as the coffee is parched. scarce
ly brown, grind - much - you will want
to use for that time; put in the cofespot.
and pour on boiling water; STIR, place i
on the fire, and bring it to { boil; . sooh
as four or Eve bubbles sppear. tsks iGs4
the fire. pour oat4 teacupfuls lspd ystsrn
it. then set the pot down for one minuta,
next pour gently over it q tescup Of cold
water, let it stand another minute q alloy
the heavy cold water to sink 70 The bottSiff
aud carry the grounds With il. theifpi1
your ususl amount Of ssear in yoss. sada2
cup. and as much boiling milk = ron der
sire, and then 6Il il from the oofeepot.
= 1ssscH cor Or ooz1Es. IS,
When 10 Paris, ID "a. T learSed ths
Frence mode Of preparing coffee, and pre-.
fer it to any other. - " -'''
Imagine large tin pepperbox inverted
With the bottom knocked cut; put intu
this, as much coffee a. you desire, hold il
over ysur oofeepot, which should be large
enough in circumference to receive about
an inch Of the quondam pepperbox. pour
on boiling wster in stream as large - ,
common quill. and as soon as the water
has passed through the ground coffee. it
is ct for use, without sny special need Of
clearing @ tsIfs. 80 .igdsS
As much ground coffee . can Be taken
up with desert spoon j. sufficient for one
person. :,
As coffee. when roasted. ground aud
exposed in an open vessel, is more pow.
erful deoderiser than chloride Of lines
without its disageeable smell, it is r,a.
sonable to conclude that it will act in thu
same manner in the human stomach. and
by sntagonizing disagreeable odets there;
would remove foul BREATH asEi q .Laoo
y 80 4 SUBSTITUTE roR COFFEE. 2'17
From chemical analysis it appears that
the seeds Of the asparagus When drisd.I
parched and ground, make full favored
coffee. but little inferior TO Mocha. con.
taining ID common with tea and co6ee,,
che principle called taurine. Dry the a.
paragus berries we'll. after being thorough:
|ly ripened. then rub them On . ssive.,
thus the seeds are readily separated. ,"a