Lexington weekly intelligencer. (Lexington, Mo.) 1871-1887, 1882-09-30
TEA AND COFFEE.
An Experts Advice In the
of the Great Domestic
Beverages.
from the Pail Mall Gazette.

Vl O9L
mystery of making lea. but few know
the advantage of the Russian samovar
over all other methods of making 1t:
The samovar is q tea-kettie whlcn mas
its fire in q tube running through it..
and which, with a few pieces vi light
ed charcoal dropped into the TUBE,
malntaius The water at boiling point,
with q minimum of evaporation, aud
gives il Of that point on the table ;
and as a beverage the Russian does
certainly surpass all other nations in>
tea.making. We drink it as a stimu-
liant aud take it strong in the mora
lug and 100 strong ut night, with
milk and sugar As q general thing; We
finish and send the teachings away,
but 10 the Russian il is all all-the.
evening enjoy nent. The samovar
stands on the table. and the tea (the
delicious yellow variety generally is
put into The teapot, the boiling water
iuu on, allowed To stand 4 moment,
and then tea is served mild rather
than weak, and more water poured
on at Once-a little tea added from
time 10 time if needed. l have often
seen Russian friends drink a dozen or
mere u in the evening. The quick
mskiuy OF the infusion is in accordance
with the Chinese custom, but there
The parallel ends. The addition Of
suyar-tO the Celestial y BARBARIAN
is now opposed by soL.e English tea
drinkers, but the o, Q wheiinIng MA
jority of opinion is III favor OF its use.
1t seems to me as Indispensable 10 the
development Of the best appreciation
of the lea as salt is to That of a beef
steak. The sugar is so neutral as all
cmoliient that il absolutely DISCUSSES
no quality of the tea, aud L hold it to
be- u cardinal principle i'll gustatics
that where two tlavors can be so COM
bined as 10 sacrifice neither AL ad-
vance in art is achieved. Aud the
same is true OF coffee-the addition of
sugar is a development OF the lever
age. But milk does not come
under tue same category. When people
drink tea a. strong as most of US do
at breakfast the intense bitter is mol
lifted by milk, but weak tea is made
ins.pid.
The Russian adds a slice Of lemon,
does not deteriorate the quality of a
| delicate tea ut be also takes a little
rum, a distinct departure FROM the
purest standard, due probably to his
general imbibing propensity. Both
rum and cOgnac. having distinct
havors which disguise the quality oil
the tea, are abuses unless the tea IL
bad. A delicate yellow tea. will
sugar and lemon. is me JUDGE, the
perfection OF tea-drinkiug it made
with the samovar A HUT to econo'
mists on long stepping of tea (fol
boiling is a horrible barbarian never
to be dreamed oi), the ssmovar is ar
ranged SO as to allow the teapot t.
stand in the chimney, keeping the te,
ut a poi,t just below the boiling in
definitely, and when the tea is of al
old crop the flavor will be greatly ant
j%udiciously developed by fifteen O
twenty minutes standing on tn
samovar top. A new crop tea doe
not require this treatment.
The making of coffee il n mucl
more complicated operation. Whethe
made in the eastern method, the pre-
caution and most of the d%ificultie
are the anne The choice of tn
growth allows of latitude, as doe
the choice of a vintage. The Turk
prefer the Mocha and Martinique 0
Java mingled. 1t Is indispensable t,
roast your own coffee. of whicheve
, growth. and wise to get the Des
quality of its kind. The c~offee.grow
ers follow an antiquaied and barbar
Gus method of preparation, steepin,
the berries in water until tho pulp i
decomposed and rubs off in u slim,
!, mass, leaving the berry naked. Blu
: the fermentation always damages tn
! flavor of the coffee, and, il allowe
to go too far. destroys it, so that man
| samples Of coffee. apparently brigh'
are already damaged.
l do not mention ground coffee, 9
these are anything but coffee-chict
: nv, barley, bread crusts. any burne
: gramina, acorns, Juniper. cones, etc
enter ilr. and | was told last year
Kalamata that the whole fg crop {
= the Mnrea goes TO Trieste to be turf
ell into coffee. Coffee must be roa
: ed slowly and evenly kept in constal
motion till the berry will crack crisp
a when pressed between thumb AL
e finger. The Egyptian stops a. soon
it will break any way, but this wi
have a slight taste of the raw berr
which seems to be a drawback.
should crack freely. but by no mea,
crunhle. Ninety-nine per cent. Of Il
people who roast their WI cOft'
burn it, and destroy all its best gus
~ tiles.
- From this point eastern and Yves
u ern methods differ. The Turk b
slaves in plenty, aud is no aparcr
u their labors. He has his coffee poun
~ ed in n mortar to an impalpable po'
der (his imitators at Athens and els
20 where fail here), and then a spoonf
u Tor each cup is put into the ibric, I
water poured OH hot, it is set fOl
RI few seconds Oh the Goals, not buile
u and is poured into the cup-if +
:" himself without sugar, if for
/. Frank s~weetened; but | have alwa
u suspected that practices connect
with eastern politics had much to
" with the exclusion of sugar.
~ enabling the drimker TO detect certs
lie deleterIuus agents sometimes init
dursd.
The western coiier-maker grihds
We berry, and not too fine, but the PR
" Tive ibric gives place to mumerC
cnnirivamces. of which | have c
~ iected and tried many. For stuI
u; hnnsekeepers the best is the comm
vi French filter placed above the coff
=? pot ; for anyone who has mechami
us ingenuity enough to use it. the b
u! snce %cafetiere is the perfection
IL . ..l .l1-Il l-o.. h. 81.