Iowa voter. [volume] (Knoxville, Iowa) 1867-1874, 1872-01-25
Coffee, and How 10 Prepare IL.

AMONG the most valuable stimuants
which act effectively upon the nerves, and
/ at the same time are perfectly harmless,
/ coffee takes the highest rank.
! In coffee, Liebig says, We obtain GER
/ tain advantages for furthering the per
/ Torrance of mental or bodily functions,
/ for warding of disturbing influences on
/ the state OF our health--in short, for the
I preservation Of "a normal equilibrium
/ which is not exactly to be defined. II
/ this drink had not that effect, we should
! soon cease 10 enjoy it. The action OF
| coffee is chiefly directed TO the nervous
/ system 1t produces warm, cordial I'M
! preston on the stomach, quickly followed
| by IA ditlused, agreeable nervous excite
ment, which extends itself to the cerebral
functions, giving rise 10 increased Vlgor
of Imagination and intellect, without any
! subsequent confusion or stupor, such as
characterize the action of narcotic medi-
! cines. On the contrary, il produces wake
! fulness. and rcsists the effect of opium. 1t
| also moderately eXcites the circuiatory
system, and stimulates digestion. a cup
! Of coffee, taken after hearty meal, VIII
often relieve the sense OF oppression so
apt to be experienced, and enable the
stomach to perform its functions with
comparative facility. In medicine, 1t Is "A
valuable remedy when there - Il tendency
to stupor or lethargy, dependent on dch-
cient energy of the brain, congestion, or
Inflammation also for many conditions
of the nervous system resulting from
prostration It's history is proof of its
safe and harmless nature when used in Il
proper manner.
Few readers require to be told that COT
fee is a seed Of a tree or shrus. growing
from ten To fifteen feet in height and IN
digenous 10 Arabia ard the adjoining
parts of Africa, but extensively cultivated
in Asia and America. il was used very
generally in Persia as early as the nntli
century, and in 1917 was introduced ny
the Turks into COnstantlnoplc, whence III
was carried TO France and England about
the middle Of the succeeding century.
From chemical analysis we Obtain so
called peculiar coffee principle, upon
which the flavor of the coffee depends,
and gummy, mucilaglnous, and resinous
extracts The peculiar coiiee-prnciple
consists of caffeine, essential and aromatic
oils, etc. Some of these, as caffeine, are
extracted from the green seed by macera-
ton in water: while others, rs the aromat-
ic oils REQUIRE the roasting process IN
of pure coffee are tenaciOusly retained by
the fatty oils, and are only freed by the
application Of heat.
Having shown the value Of coffee as a
wholesome stimulating beverage, it only
remains to point out the best mode OF
preparing il. The common method OF
extracting the valuable properties OF coli
fee by boiling is now discarded by all who
have a clear conception of the nature OF
the article.
The greatest care should be observedin
the process of roasting the coffee, as upon
that depend its fiaver and stimulating
qualities Fresh, sweet seed should be
selected. placed in covered vessel over
moderate fire. and stirred continually I'M
til they have acquired chestnut-broWn
/ color. when the process should cease. Ii
| too long continued, il renders the coffee
| hitter and acrid, or, by reducing 1t TO
! charcoal, deprivcs it entirely OF It's flavor:
| Everything else being equal, fresh-gronnd
! berries make the best coffee. When
cup or larger quantity is desired, boil
! ing water at its highest unconfined tenn
| perature--viZ, two hundred and twelve
| degrees Fahr-shOuld be showered upon
/ il the aroma being secured and retained
| by water joint made by the cover OF the
urn or other vessel in which the coffee is
prepared. This waterfront should make
the receptacle for the coffee as nearly
steam-tight as is consistent with perfect
| safety. BY this process the aromatic oils
are extracted and retained, and not dissi-
pated and wasted, as they always will be
by boiling.
BY using the waterfront to which we
have alluded, the steam is condensed and