The Tipton advertiser. [volume] (Tipton, Cedar Co., Iowa) 1856-1962, 1871-09-28
THE LUNCH -TABLE--oFFEE

THE CH-TABLE--O -OFFEE
"Will you take coffee ?" says Mrs
Bloomendor, her white hand and hya.
cinth ring resting, like some rare EN-
bossing by Tiffany's bold designer, sn
the handle of the cafeteire. We will &C
no farther to day than to answer her
question, though a poet passed the CUP
to a painter after her words.
Whether we will take coffee or not
depends, first, OH it's native quality.
You remember the little packets OF
ground coffee done up in tin.foil which
shed such inspiring fragrance through
out the room when you were housekee
ing in Paris. Subtier than Rummel's
extract of coffee for arstocratic hand.
kerchiefs, s"eeter than the breath of
orange flowers, Yet with all almond fla
vor, and pungency that restored Ian.
guild brains by its very aroma, this co Zee
left its traces on the air long afterward
in agiorious vague reviving essence that
not all the alyssnm and jasmine in the
window boxes could conceal or overlap.
But that was in Paris, and that fragrant
coffee is no longer even a name to YOU.
for you forgot to inquire its variety, and
you can only surmise that it came from
Nubian valleys aud islands girt with
sunshine In the same zone as Mocha,
though not sharing it's celebrity. You
must make treaty with the Syrian
monks If you want to lay hand. on a
small portion of the genuine Mocha.
tho nevelists of the period seem to have
customers for larger crops of this coffee
than Mocha could grow in five years.
The finest coffee procured in this
country is from the Dutch East Indies,
and this is small portion of the good
coffee furnished. Cubans, who are
known to be critical in matters of the
table, prefer the best growth of Porto
Rico for their cups, esteeming it for it's
fragrance and stimulating properties.
We will not go far wrong in taking their
Judgment on this point, for they have
palales dainty as humming birds
Taking the verdict Of national tastes
the Turkish coffee is the finest in the
world, for the reason that the climate
allows the bean to ripen on its stalk for
years, and coffee always improves with
age. Then comes Java, when well ri
pened but that known as Old Govern.
ment Java is a damaged article. The
select coff 9 of Porto Rico NAV rank
next; then Maracaybo and the Brazil
ian exports, always remembering that
more in this country depends on the
g"ade and condition of coffee than its
variety. 1t de'eriorates in carriage. he.
cause it absorbs readily any foreign
odors, such as spice or spirits, which
come near it. On shiphoard or ware.
house coffee is thus affected, and the
deterioration is most rapid if it has been
Drowned. Fine qualities of the Drowned
article should be put up in cases lined
with tin foil or oiled silk bags, the up
Per surface of the contents covered with |
Il layer OF coarse white sugar to keep the |
Many substances are mixed with cof |
fee to cheaper, and occasionally, by
persons of weak health, to weaken it.
Roast carrots, peas, and rye are used for
this purpose, and, as diIuents, furnish
the same color rs coffee, and a taste
which blends with it, but can never be |
used as substitutes, because they lack
entirely its principle, caffeine. This
gives to coffee It's invisorating and aro-
matte qualities, the escape of which
renders it worthless. But a substitute
has been lately found in asparagus seeds,
which contain large amount of caffeine
and have an odor like that of the finest
coffee. The pulp is washed from the
seeds, which are roasted and prepared
ust like coffee. Doubtless it will not
be long before asparagus beans are an
article of commerce, but farmers aud
gardeners can furnish themselves with
his desirable substitute the coming sea-
son.
Common coffee should always be
washed when green to remove the cop.
Deras, in a solution Of which it is often
soaked by dealers to give it fresh ap
,earance. Three or four waters are
sometimes found tinged with the yellow
stain, which is rank poison to
luman stomachs. Brown it as quickly
IS possible to a dark color, but stop short
If burning Light brown coffee gives a
'aw flavor to the drink, and burning
makes it bitter. In the last minutes of
browning add few spoonfuls of pow
Tered white sugar, which will melt, and
'oat every berry with varnish which
excludes the air and preserves all the
'roma. Keep in bottles or small cans
lightly corked to prevent its heating.
Even in large quantities the dealer may
'ecure his coffee from evaporation by
he addition of sugar while browning
Grind your coffee as wanted, if you care
o have every particle Of its strength,
md grind as fine as possible. In finely