Knoxville journal. [volume] (Knoxville, Iowa) 1874-1986, 1875-07-08
NTee.

Z
/ sy..,sa lissfIv. a. many q wife KNOWS
sra many n husband. For, docs IL no.
Ger. honns 70 mems breakfasts and
hosons, We should think II does, ana
~ben Il comes regularly in the form tnas
/ e o,,ri,, To have. and with the warmth
/ tl,s, properIy pertains TO II, II brings
/ .oJsee and grest comfort But II, on uhe
| contrary Il comes too soon, and 50 loses
| s1r,s al lis aroms and some OF its nes.,
/ and r.~rhsps begins " take tainf OF acia,
| itv or too late, so that the hurried anu
erpeasant lips are sealed, Then 90 ciouus
tower. then are mutterings heard uen,
! on some occasions, not too rare, 90 storms
| hr.sk f,rth. shrilI echoes OF which are
afterward heard la the regions below. Our
enYrespondenf does not exaggerate the IN
terest bf bis communication, 50 lar as iis
relation % the daily comfort OF many peo-
ME goes aud We shall endeavor 70 supply
| The information that he asks for SO iaf -
II il within our power TO do 50.
He Ia quite right, in the drri place, Ia
saving that real coffee has become almost
extinct. and he 10 partly right 10 attribnL
inr is disappearance 10 adnlteration. NO
substance sold at the grocer's, except vhi.e
vinegar (which ID almos. always MUIR.
oiisly mixed with acidsl, is so much ana
so frequently adulteraied a. coffee. Al
An ANALYSIS Of spirits made by order OF The
Board Of Health il was found, somewhat,
Il was confessed to the surprise or that
body. that, although the specimens were
nroslIred from all sorts Of out-ofthe-Wsy
nI.oes all over town, there was little or no
adnlters,ion found IN any one OF them, and
thai nearly ell Of them we're absolutely
pure. Bad rum and bad whisky there
we're enough Of and to spare--yiis stuff
that would consume any but coppered
throat and stomach but 1t was not adulter-
a,ed: il was merely unmiiigated bad
.pirits. But coffee is adulterated with
all conceivable and inconceiyabls sub
stances; and not only so, II Is
actually made Of paste cast in
mold 10 look like the roasted bean, and,
this being mixed with enough real
coffee 10 give IL q smell Of the real thing,
Is sold as fine old Java" The substance
most commonly used for the adulteration
Of coffee. as most housekeepers know, is
chicc0ry. the succory OF which the sue.
cory. water 50 much in favor with our
great great grandmothers was made. This
Ia harmless and clean as well as
pleasant favored substance, and the addi-
parded as advantageous by some epicures,
particularly among the French. But of
the "best ground Java" coffee now sold
By many grocers thegreater part Is chic,
cory, which is rather too much Of a good
thing. Beans, carrots, dried and roasted,
and many refuse articles, needless and un-
pleasant 10 name, are used Tor the adulter-
alton Of coffee, and chiefly, Of course, in
that which is sold ground. The proprie-
tors of certain mills within fifteen or
twenty miles round about New York tell
strange stories Of the substances which
are brought TO them in barrels To be ground
up coarsely, and which they have good
reasons for believing are sold as coffee.
But sdulteratiOn is not the only reason
for the disappearance OF real coffee from
our tables. 1t Is one, but there is another o.
ut Ieastequal importance. The art Of max.
ing coffee seems 10 be lost. Seems to be,
we say, but il Is not. The housekeepcr Of
the period knoweth it not, or, at least, sho
doth not practice IL; and yet 1t Is prac-
ticed by few, and is easily attained by
all. Our mothers used IL, and our fathers
had, therefore, good coffee TO their break
fas,s. This condition Of things 10 implied
in the very terms OF our correspondents
letter lie complains OF the disappearance
Of good coffee, which he says has become
not absolutely, but almost, extinct. Plain
ly, he and the men Of his gencration--say
those who were boys twenty-five or thirty
wears ago--had good coffee once and have
il not now. Well, we will tell them the
reason II is because tho coffee Is not
bought properly, and, when bought, is
not properly prepared for the table. And
how II Is thus not properly bought and pre-
prepared they will see from recipe that we
shall give them, which, If strictly followed,
We are willing 10 warrant, under reasonable
penalties, will never fail to produce az good
coffee az man ever drank. II is q recipe
which was in common use with our moth
ers and grandmothers.
First find honsekseper who has been
so brought up that she knows good raw
coffee when she sees it. This part Of the
recipe is all important. Next, let her
buy good coffee not send an order TO the
srocer's for 1t, but personally examine and
buy the coffee. If II IL convenient for her
to buy a bag that will be better, for coffee
improves by age, and ii is best 10 have the
bag standing unopened while the other Is
In use. Next, let the coffee be roasted as
often ~ once week, under the personal
snperintendence Of this housekespor. She
need not sit upon the rooster, but she GER
tsiniy should personally see that whoever
roasts IL does ii gradually, and
not too much or too little; to do
which 1t will be seen that she should
know the color and the perfume of
properly.roasted coffee. Tie roasted
beans should then be put into glass jars,
tightly stopped. Then about fifteen min.
utes, and not longer, before the coffee is
needed the beans should be taken out and
ground, and the grist 60 directly from the
mill into the coffee-p pot, otherwise some of
the much. priced aroma and favor win
pass off. Thus made, in almost any sort
Of pot, coffee will surely be good-as good
as ID used To be when our mothers made
It, for this was their recipe. As 10 buying
ground coffee or even roasted coffee in
The bean, which lies open to the air, OF
even grinding up lot of coffee at home
and keeping IL in big box, which may
be open or may be shut, and then expect
ing good coffee, why, fair ladies, you
might as well look for sunbeams from
cucumbers.--N y. Times.
\
4