Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1872-01-25
NUMBER 4.
agricultural.
Coffee.

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 adv antages
for fdrthering the performance OF mental
or bodily functions, for wardng of dis
turbing influences on the state of cur health
in short, for the preservation of a normal
equilibrium which is not exactly to be de-
fined. If this drink had not that effect, we
should soon cease to enjoy 1t. The action
of coffee j. chiefly directed to the nervous
system. IL produces warm, cordial i'm
preston on the stomach, quickly followed
by difused, agreeable nervous excitement
which extends itself to the cerebral func-
tlons. giving rise to increased vigor OF i'm
Imagination and intellect, without any sub
sequeut confusion or stupor, such a.
characterize the action of narcotic medi-
cines. On the contrary, IL produces wake
fulness, and resists the effects OF opium
II also moderately eXcites the circulatOrv
system, aud stimulates digestion. A cup OF
coffee taken after hearty meal, will often
relieve the sense of oppression so apt to be
experienced, aud enable the stomach to
perform it, functions without comparative
facility. In tendency TO stupor OF lethargy
dependent on deficient energy Of the brain.
Congestion OF iiUdtDAioni also Tor many
conditions OF the nervous system resulting
from prostraiion. It's history Is nroof of
its safe and harmless nature when used in
aproper manner
Few readers require To be told that coffee
Is a seed of tree or shrub, growing from
ten 10 tfteen feet in height and indigenous
70 Arabia and the adjoining parts OF Africa,
but extensively cultivated in Asia and Amer
lea. II was used very generally in Periia
Is early as the ninth century, and in 1917
was introduced by the Turks into Const1n-
tihople whence IL was carried to France
and England about the middle of the sue
cecding century. From achemical analysis
we obtain a SO-called peculiar coffee prin-
ciplc. upon which the favor II the coffee
depends and gummy. muclaginous and
resinous extracts. The peculiar coffee
principle consists OF caffeine essential and
aromatic oils, etc. Some of these. as caf-
feline, are extracted from the green seed bv
maceration in water; while others. a. the
aromatic OILS require the roasting process
in Order to develop them. The aromatic
OILS of pure coffee are tenaciously retained
by tbs fatty oils aud are only freed by the
application OF heat.
Having shown the value Of coffee a. a
wholesome stimulaiin. beverage. it only
remains To point out the best mode of pre-
psrnS IT, The common method ofextract-
~ the valuable properties OF coffee BY boil
ing - now discarded by all who have a clear
conception Of the nature OF the article The
greatest care should be observed in the
process of roasting the coffee. a. upon TINT
depends its flavor and stimulating qualities.
Fresh. sweet seed, should be selected.
placed In a covered vessel over a moderate
ire. and stirred continually until they have
acquired a cAestngt-brown color. when the
process shogld cease. II two long con-
t.nued, II renders the coffee bitter and acrid
or by reducing il 20 charcoal dcprive> il
entirely OF its flavor. Everything else be-
ing equal, fresh ground berries make the
best coffee. When 4 cup or larger quantity
Is desired, boiling water. al its highest un-
contued temperature, should be showercd
upon II, the aroma being secured ana re-
tanned by water Joint made by the cover
OF the run or other vessel in which the caf-
fee Is prepared. This water Joint should
MAKE the receptacle for the coffee a. nearly
si"an-ushi ~ j. consistent with perfect
safety. BY this process the aromatic oil,
are extracted and retained. and not di>>-
pated and wasted, a. they will be bv boil
ing BF using The water joint TO which we
have alluded, the steam is condensed and
thrown back into the body OF the vessel
containing the coffee, retaining the aroma.
or fragrance and thus saving largely In the
quantity Of coffee required.
There are other important considerations
upon which the process we have Indicated
IL To be recommended. This mode excludes
Al foreign substances for clarifyin. the
coffee, the liquid coming from the urn or
Other vessel pure and clear as wine The
steam l. condensed, and an the aroma or
fragrance OF the coffee Is retained in the /
vessel, thus securing at all times 4 beverage
grateful 10 the taste, highly favored, and |
perfectly harmless ~ ~ nai.-. -r--- 3D. |
nerves. BY this mode of preparation. the |
acid, 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 cof- /
fee prepared in the old mode, can drink the /
delicious beverage, when made in the man
ner we have described. without the slight /
est injury 10 the system Appleron's Jour /
AHl.
Many who cannot drink coffee with milk /
in il find no trouble in taking il without
milk and slightly sweetencd. The Cuban, /
"ho are great coffee drinkers never put
milk in il.