The daily gazette., 1878-08-31
COFFEE.
THE MOST APPROVED METHODS OF PRE-
fARIHG THE POPULAR BEVERAGE.

THE MOST APPROVED METHODS OF PRE-
fARING THE POPULAR BEVERAGE.
II thereis anything which people think
they can make and don't make, that
tmng Is coffee. When that peculiar old
man In Arabia first found out how 10
make Mocha he oracu'arly said (you
VIII ma II paraphrased in the Koran. \
"Source If joy and bitterness; consoler
OF man and bane of woman" All that
THIS man meant was, that since ninety
nine women in hundred did not know
now 70 make coffee, the brewing of it
would make trouble to them in re-
proaches from the men.
Now, Miss Juliet Corson very kindly
comes forward in defense of her sex. and
is willing TO tell how cofie Is made. We
reeommendhnost particularly the recipe,
which Is called "Coffee with a stick" 1T
Is perfectly possible to make the best
couee In thls way proving there is coffee,
pot, SICK and hot water. Having
tested coffee made with a stick we de-
clare 1t to be admirable. We are sure
that many Of our readers, when in the
woods, will make their coffee "with a
stick" and thank Miss Corson for hay-
ing added to their comforts. l.n.
May We, as simple commentators on
coffee, say that Turkish coffee is excel
lent. There is very stupid prejudic
against The grains in coffee. just YOU
take, reader, some day, any no d about a
half glass of water, and pounding your
coffee as fine as you can get it, adding a
lump or so of sugar, put Il in your wa or
and bring up quickly to the boil, then
let 1t stand a minute and drink it. Now
tell me II 1t is not barbarous. but good q?
A few grounds do no harm. The Turks
deem the sediment an admirable tonic,
and thus drink it in Stamboul.
The best coffee is hot, clear, fragrant
infusion, aromatic and exh,lara' ing. 1t
can be made in any rather deep vessel;
either coffee pot, a tin pail, an earthen
or an iron pot will answer the purpose,
always providing the utensil is clean. In
tense heat IL required to develop all the
valuable properties of the berry, but
actual boiling dissipates its delicate vola-
tile oil and extracts It's iannic acid; the
action of this acid upon the cream or
milk generally used with coffee is to
harden their albumen into an indigesti-
BILE compound, which irritates the sensi-
tive membranes Of thu digestive or
gans. ~ -
The strength of coffee must be decided
by the taste. One ounce, or Two heap
ing tablespoonful, of ground coffee will
make a quart of pleasant, well favored
beverage, suitable for breakfast. Cafe
nun VI Dltth toiitCJ uNCu
requires oupful of coffee to every quart
of water. Gloria, or burnt coffee, needs
a like proportion of coffee and water
French coffee, as served on the Conti-
nent, requires six ounces of coffee to each
qurt of water, and the addition of three
quarters of an ounce of chiccory. Below
Ieceipes for all these beverages
Coffee with a Stick-Have ready the
quantity of water actually, boiling ifyou
use pitcher heat the coffee In a frying
pan, stirring 1t over the fire ono minute.
1fyou use pot or pail, heat the coffee
the same length of time in that. For one
quart of water use two heaping table,
spoonful of ground coffee. When the
coffee is hot pour the boiling water upon
1t and stir.it with astick or spoon for one
minute; let it stand by the side of the fire
where it will keep hot, but not boil, for
one minute then stir it again for one
minute; keep 1t by the fire for two minu-
tues to let it settle, and then pour it into
the cups carefully enough to leave the
grounds at the bottom Of the VESSEL
The object of stirring is to thoroughly
saturate the coffee with the boiling water
so that the grounds will sink to the bot
tom with their own weight.
Cafe Noir-Proceed as above allowing
one cupful of coffee to each quart of boil
ing water if you use coffee pot with a
percolator, or stralner, put the coffee into
that and pour the boiling water through
1t gradually let it stand near the fire
while you arc pouring in the water; do
not stir or 81 axe the coffee pot, and serve
the coffee as soon as you have added all
the water.
Gloria-Make the same as csfe noir ;
sweeten it almostto syrup, pour a little
brandy into each cup over the bowl of a
spoon, set it on fire, and when it is half
consumed blow out the flames aud drink
the coffee.
French Coffee Stir together over the
fire six ounces of coffee and three quar-
ters of an ounce of chiccory until, hot |;
pour over it one quart of boiling water,
set it by the side of the water for ten
inmates and then serve it with milk and
sugar.