Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1880-07-15
The fasn1 aud fireside.

PoLITENEss AT HoME.-Politeness, a due
and proper regard, that is, for the feelings,
wishes and pleasures of other people, is the
thing that, perhaps of all others, renders life
the easiest and pleasantest it is the oil that
enables all the wheels of the complex ma.
chinery of social life to work satisfactorily.
What pity it is, then, that it should be dis.
regarded, as it so frequently is in domestic
life, the place where, of all others, its soften
ing influence is the most required. Many Of
the most bitter and irreparable disagreements
in married life have arisen, not from any want
of absolute affection, but from carelessness
on one side or the other, frequently on both,
as to the manner in which subjects on which
there may be difference of opinion are re.
marked upon. 1t is almost impossible that
two people can, even though they be husband
and wife, think alike on every subject; the
probabilities are chat on many their opinions
will be widely different. Why, however,
should they not be as politely tolerant of
each others views in private as conventional
ity would force them to be in public. Men
are the worst offenders, perhaps, because they
care less for, and consequently think less Of,
the small courtesies of life than do women
Still, this reflection hardly consoles woman,
when she finds her husband punctilious in
helping other women over the raised stile,
while he leaves her to climb a FIVE. barred
gate unassisted nor is she free from certain
feeling of modification when she finds he
considers it too much trouble to dress for din
ner with her alone, or to vouchsafe an answer
to question should he have the newspaper in
his hand.
A Cup OF CoFFEE.-To make a cup of good
coffee an essential art is requisite. Many
women who pride themselves, and Justly, upon
their skill, fail here. For early risers and
those who require an early breakfast there is a
mode of making coffee so commonly practiced
as to be almost universal in this country, and
is simply to boil the ground coffee for few
minutes, and then either settle the grounds
with cold water, or give them time to settle
gradually. This mode can be greatly improved
by stopping the spout with a cork, cloth or
paper, thus preventing the escape of the steam
which arises from boiling coffee. BY the es-
cape of the steam we lose much of the aromat-
ic flavor that renders coffee so palatable. Let
those who cook coffee after this method try
our plan, and they will find vast improve
ment. An eminent chemist recommends the
1OllOWlS dS u IdTOIlle way VI IltikluS Illlo lloN
universal beverage: Three-fourths OF the cof-
fee should be boiled and the remaining fourth
infused, afterwhich the whole should he mixed
By this means both the strength and flavor are
increased. To preserve the flavor of ground
coffee, it should be wet with the syrup Of su-
gar and then covered with powdered sugar lin
this way the volatile parts of the coffee are
prevented from escaping. AS heretofore said,
coffee after being roasted should be kept ex-
cluded from the air and kept in dry place if
not used at once. as it absorbs from the atmos-
phere and gradually loses it's flavor.