The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1877-08-30
acknowledgement.
RKEiKFASTS.

Iii, mot so easy to make a good break
!a.t as you may fancy, Taking that
meal in the literal scnse-as the first food
10 each day-it appears simple enough.
L.. u' examine it, with illustration,
which oushtto be on plates, OF course),
from the practise in France, England,
Scotland, and America.
10 Paris early rising is rather general
all who work with hand or head must
be up betimes-but very many persons Of
wealth, or rank and Of no particular oc-
cupalion arc also comparatively early
ri-rrs. With all Parisiaus the general
practice is to begin the day with large
cup Of good COTE and crisp rusk Of bread
the latter untouched by butter or any
oIherHreaSe,
Considering that coffee a. made in Par.
il, with excellent Mocha, and bread Of
ine quality are specialities which cannot
he surpassed, this way Of breaking ones
fast must be regarded with, commenda.
ton. There are various ways OF produ.
ciue cup OF good coffee, but there is on.
" one way Of preparing the berry to be
used for that purpose.
The method pursued is very simple.
In some cases the servant to whom the
preparation is confined, browns for roasts) J
the berry in simple machine upon the
kitchen stove, carefully avoiding to add
even the smallest quantity OF butter or
lard during the process-Which, | grieve
to SAY, IL often done by servants in order
to give the roasted, which they often make
the burnt, coffee 4 glossy look.
The effect Of greasing the berry is 10
give it a rancid taste. The preferable
method, repeat, is TO have the coffee
roasted" ut home, even on such n simple
machine as an iron pan, constantly agita-
ting the berries with wooden knife or
.pltula, and making the operation cease
when the coffee has il color changed from
4 dusky bright green to light brown.
A single burnt berry will probably de-
ieriorate the coife when served up.
4 few minutes before the time Tor pre-.
pairing the coffee for table, it may be as
we'll TO put on the fre(Charcoal is almost
generally used in Paris) saucepan Of
that mornings milk. AZ much milk Us
water has to be used to produce the ma
lul!nal cup Of coffee, moderated y sweet
cned with good white sugar. The French
liHCy that, for this purpose, their native
htcl-rOot sugar is better than the pro-
ducc oi the West or East Indies.
While the new milk is gently simmer
ms on the fire the house wife puts upon
thin, metallic plate Whatever quantity
Of the roasted coffee may be necessary.
This plate IL allowed to rest on the stove
un;il it becomes warm, and this moder-
ale heat brings out the aromatic flavor
u the berry, 80 that its perfume literally
ills the atmosphere.
The coffee thus warmed, with its deli
cate aromatic flavor coaxed into use, is
then put into the ordinary little house
mill and ground, and the moment this is
completed the ground coffee is manipula.
ted into the dark brown fluid, which in
minute or two will assume chocolate
hue, on ils admixture with the slightly
sweetened, hali-boiled new milk. How
coffee is made in Paris, superior TO all
produced out Of that city, is not n ques-
ton for consideration now and here, even
ii ! were perfect MISTER Of the art.
In few instances the tast il broken
with bread and chocolate; but the latter,
IRON the quantity Of grease added to it
by the manufacturers, ia to heavy on most
fresh and fasting" stomachs.
Some persons, | have been credibly in
formed, go to the length OF taking chOco-
late with vanilla in the morning. know
not Whist may be the rate OF mortality
among such unforlunatcs.
Frenchmen have long recognised the
cardinal truth that the stomach on first
awakening TO consciousness and sense
Of another days troubles, requires TO DO
comiorIed and stayed with gentle an re-
stimulating ailments. Hence the early
cup Of coffee with morsel OF bread, fol.
InSed at an interval Of three or four
hours by the substantial meal-the break.
lat with the fork-which nature then i'm.
rcratively demands.
This second breakfast somewhat cor
responds with the midday lunch Of the
Entou, and lie, in fact, lighter early din.
nc', with fish, flesh and fowl, in may be,
An! delicate dessert Of fruit and crisp
cakes to end ii; table claret. light white
wine', and now and then, when there is
aguest, glass or two Of what Mr.. Rich
ard Swiveller used too designate "the
parking"
The English differs very much from the
French breakfast. Some very respecta-
be persons break their fast by(medica
advice, they aay) with dram -eQuiva-
lent, presume, to the "eye opener. "'cock
tail" and similar morning dose, at home
They add a raw egg to the strong liquor
they imbibc.
Again, there is an almost universe
belief in the British mind that delicate
Per'ons, even young ladies, Of a consump-
i've tendency, may cheat the Sexton ant
establish rude health BY taking a glass
oil old Jamaica rum in tumbler Of milk
hotirom the COW, providing that the ei.
iecls be walked of during the next hour
The Emperor Charles v. broke hi
fast in bed at early dawn by literally de-
vouring the whole Of chicken stewcd in
milk, After that he again betook him.
self TO sleep, which, perhaps, was the bes
thing he could have done.
The regular British breakfast has lit
tie resemblance to the French meal. |
usually consists, among the middle class
including tradesmen and shopkeepers II
cities and towns, simply oftea or coffee o
both, with bread, plain or toasted. AS
general rule, new bread Ia in little iAvo
ina British household, from the prevail
ing belief that it is difficult Of digestion
Egg and buttered toast are generall
ioand at the middle.class English break
i"t. Meat is by no means common, an,
those who live by manual labor and re
Gatre STRENGTHENING food are usually un
sele to afford animal food at that meal
Ffiziled bacon is not unusual, and colo
meat a rename, from the previous dinner
slFeqnently found, on the 'cut.and. come
asain" fashion, on a side table.
Aa rule then, tho ordinary British
breakfast Is a very common meal. Il be
GINS at eight, let us say. About lively,
OF one there may be sandwich or a plas