The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1872-10-19
Coffee, and How to Prepare 1t.

Among the most valuable stimulants
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 certain
advantages for furthering the performance
OF ments or bodily functions, for warding
Oft dist Lrbing influences on the state Of our
healt lin short, for the preservation Of a
nor nal equilibrium which is not exactly to
be defined. If this drink had not that eff
+ ect, we should soon cease to enjoy it.
The action of coffee is chiefly directed to
the nervous system. 1t produces warm,
cordial impression on the stomach, quickly
followed by diffused, agreeable nervous
excitement, which extends itself to the
cerebral functions, hiving rise to increased
vigor of imagination and intellect, without
any subsequent confusion or stupor, such
as characterize the action ofnarcotic medi-
cines. On the contrary, it produces wake
fullness, and resists the effect of opium
1t also moderately excites the circulatory
system, and stimulates digestion. A cup
of coffee, taken after hearty meal, will
often relieve the sense of oppression so apt
to be experienced, and enable the stomach
to perform its functions with comparative
facility. In medicine, it is valuable
remedy when there is tendency to stupor
or lethargy, dependent on deficient energy
of The brain, or inflammation; also for
many conditions of the nervous system
resulting from prostration. Its history is
proof of it's safe and harmless nature when
used in a proper manner.
Few readers require to be told that cof-
fee is a seed of tree or shrub, growing
from ten to fifteen feet in height, and in
digeneous to Arabia and the adjoining
parts of Africa, but extensively cultivated
in Asia and America. 1t was used very
generally. in Persia as early as the ninth
and in 1917 was introduced by the
Turks into Constantinople, whence it was
carried to France about the middle of the
succeeding century. From a chemical
analysis we obtain So called peculiar coz
fee principle, upon which the flavor of the
coffee depends, and gummy, mucilaginons,
and resinous extracts. The peculiar coffee
principle consists of caffeine, essential and
armatic oils, etc. Some of these, as caf-
feline, are extracted from the G reen seed by
naceration in water; while others, as the
oils, require the roasting process
in order to develop them. Tho aromatic
bills of pure coffee are tenaciously retairre1
by the fatty oils, and are only freed by t. "a
application of heat.
Having shown the va)-,e of coffee as a
wholesome stimulatir r beverare. it only
u point ut the best mode of pre-
'"fing i' i, common method Of extract
'No liable properties of coffee by
,oA'"s IS now discarded by all wh o have a
~" conception of the nature of the
rticle.
The greatest care should be observed in
the process of roasting the coffee, as upon
that depends it's flavor and stimulating
qualities. Fresh, sweet seeds should be
selected, placed in covered vessel over a
moderate fire, and stirred continually until
they have acquired a chesnut-brown color,
when the process should cease. lftoo long
continued, it renders the coffee bitter and
acrid; or, by reducing it to charcoal, de-
prives it entirely of it's flavor. Everything
else being equal, fresh ground berries make
the best coffee. When cup or larger
quantity is desired. boiling water, at its
highest uncontined temperature,-viz.,2 PIG
deg. Fahrenheit-should be showered upon
it, 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 water joint to which we have
alluded, the steam is condemned and thrown
back into the body of the vessel containing
the coffee, retaining the aroma or fragrance,
thus saving largely in the quality Of coffee
required.
There are other important considerations
upon which the process we have indicated
is to be recommended. This mode excludes
all foreign substances for clarifying the
coffee, the liquid coming from the urn or
other vessels pure and clear as wine. The
steam is condensed, and all the aroma or
fragrance of the coffee is retained in the
vessel, thus securing highly favored, and
perfectly harmless as to its effect upon the
nerves. BY this mode of preparation, the
acrid, deleterious property of the coffee,
which is evolved by boiling, is wholly
avoided. Experience has shown that per-
sons of the most delicate and sensitive
nervous organization, who cannot use the
coffee prepared in the old mode, can drink
the delicious beverage, when made in the
manner we have described, without the
slightest injury to the system.