Frostburg mining journal. [volume] (Frostburg, Md.) 1871-1913, 1878-03-23
THE ART OF MAKING COFFEE

>ON~S~Sse
pie things. First of all it should be
freshly ground; the next thing is to
draw out the full strengthened aroma,
and at the same time preserve the
fluid perfectly clear and fresh from
grounds. On the continent it is boil
ed for short time but in England it
is usually soaked in water, kept as
near boiling point as possible. The
French are -generelly allowed to be
the best coffee makers in the world,
and they allow one ounce Of coffee to
each cupful of water. Two pots are
used in the making. Into one, boiling
water is poured on the ground coffee
and allowed to remain four or FIVE
minutes, when it is poured off as clear
as possible. The grounds are then
boiled with the remaining water for
two or three minutes and both lots
mixed together A shred of saffron
or little vanilla is often added, and
to make the grounds settle, half a cup
full OF cold water is sprinkled over the
decoction this descends to the bottom,
carrying the grounds with it. Coffee
may be clarified also by adding a
shred of isinglass or a little white Of
an egg. The great fault of English
coffee making is the failure TO draw
out the full strength, and this arises
in most households from the use of the
water which has not reached the boil
| ing point or the two great haste with
| which the infusion is made. The
best safeguards against the latter mis-
hap is the use of the French cafetaeres,
! which are now very common and
cheap, and by the aid Of which coffee
can be made in great perfection and
| with the greatest of ease, and with
out any risk or failure through care
lessness or inattention.
| HOUSEHOLD H1NTs.-Housekeep-
/ ers may be glad to know that a table
| spoonful of amonia in one gallon of
warm water will restore the colors of
carpets.
Vinegar and fruit stains upon
knives can be taken off by rubbing
the blades with raw potato, and then
| polishing on the knife-board in the
usual manner.
A stick of black sealing wax and
one of red dissolved in two onnces Of
spiritsof wine makes an excellent col
or for wicker baskets or other small
articles of the kind. Lay it on with
a small brush.
Whcz nc nc git frames Of pictures or
! looking-glass mouldings have specks
of dirt upon them from flies or other
causes they may be cleaned with white
of eggs gently rubbed on with camel S
hair pencil. .
To do up shirt bosoms in the most
perfect way one must have a polish
ing iron" small iron rounded over
and highly polished on the ends and
sides. Spread the bosoms on hard
and very smooth board, with only one
thickness of cotton cloth sewed tight
ly across it.
Tins may be cleaned by the follow
ing process First rub your tins with
damp cloth then take dry flour and
rub it on with your hands, and after
ward take an old newspaper and rub
the -four off, and the tins will shine
as we'll as if half an hour had been
spent in rubbing them with brick
dust or powder, which spoils the
hands.
REVERENCE TO AGE.-The wise
man says, "the hoary head is a crown
of glory when found in the Ways of
| righteousness" And so it ought to
be esteemed. But, somehow or other,
it does really seem that even matured
old age does not command that respect
from the young now which it once
did. Even grown up children nova
days, often speak of parents, that
should be revered, as "the old man, -
and "the old woman" little imagining
how it shocks the moral sense of those
whose better nature and more refined
sensabilities revolt at such impiety,
such unflial ways. Among certain
of the ancients, want of reverence to
parents was accounted among the great
est of crimes, while lack of veneration
even to the stranger who had grown