The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1882-09-23
How Coffee Is Initiated.

HOW COffee Is Initiated.
A man who was Observation-Disclosures as
ne said. "to count evey pBnny. u
showed reporter of the Saps a brown
paper package of damp black mucil-
aginous stuff that he said was what he
had bought for coffee. al paid eighteen
cents for a pound package of this in
Vesey street, a. said he. "and when I
prepared it it did not look or smell or
taste like Coffee \ have examined it,
and think it> is largely made up of
bread crumbs. took some of il to the
store where -mylittle girl. purchased, il.
and they admitted it was not coffee, and
gave meaapadkag9 III better goodsFbut
WI, Whe9 ag5 ny lttIe giEl vent again she got
III don't think broad crumbs would
be OF any service IN adulterating cotlee,''
said large importer and dealer, /" and
think that what the man YOU speak of
mistook for bread was the peas and
beans in the composition. Bread would
not weigh enough to answer the pur-
pose, and unless | am mistaken it would
float to the top of the fluid when cooked.
But then so many things are used in
spurious coffee that am not prepared
to.say that anything you may mention
is not among the rest. 1t is understood
in the trade, however, that the chief in
gradients for initiating coffee are beans
and chicorY. The average package of
prepared cheap coffee is made up of
one third Maracaibo and Rio and two
thirds chicory and beans. Coffee costs
from twenty five to thirty-eight cents %
pound, chicory costs but six cents a
pound, and beans are less than half the
price of chcory. The beans are roasted
just as coffee is, then ground and mixed
with ground coffee. They look like the
genuine ground coffee. but have no
taste at all. The chicory seed also looks
like the real article after the latter has
been ground, but has a strong and Bit
ter taste, and produces very black
liquid"
'How can any one be certain of get
ting genuine coffeeT
"By buying it in the bean, either
green or roasted The whole bean is
never anything but genuine. The sub
stitutes do not look anything like the
coffee bean, and cannot be mixed with
the genuine whole bean without ex-
posure. If you have not got coffee
mill, which, after all, only costs quar-
ter, buy the roasted bean and see your
grocer grind it for you. Never buy cof-
lee put up ground and in packages.
Never buy what purports to be cheap
coffee. Java is only twenty-five cents
a pound. Maracaibo is three cents
cheaper. Collees of all sorts ALWAYS
command their price, and ANYTHING that
purports to be coffee and sells for less
hon fhfaY nf &C
open to suspicion. Mocha is the dear
est coffee. 1t sells for thirty light cents
pound.
People are so used to bogus coffee
that they do not like the genuine. In
some boarding houses, hotels and res
taurants preparations of chicory and
patented article have here that smells
to me like licorice are put into coffee to
make it go further. 1t makes black,
strong liquid, greatly fancied by for
eigners. 1 know of grocer who has Il
good customer to whom he cannot sell
genuine coffee. He mixes chicory with
it and then she likes it. Much of the
cafe nOlr, or BLACK Coffee that is rel
ished at the highest-prced restaurants,
is made with larger proportion of
chicory than coffee, and many people
who are not at all economical buy chico
ry along with coffee because they like a
black, strong drink, 1 suppose.
There is nothing" said man who
lays claim to fine taste and wide expe-
rience in coffee drinking, ''like MKT
ure OF two-thirds Java and one-third
Mocha, cooked in an old-fashioned tin
coffee POT. The Java produces, mild
cream-colored fluid, with the most en-
trancing aroma. The mocha is darker
and fuller bodied. 1t gives strength to
the Java without robbing it of any
thing. l may be wrong, but l insist
that the milk--just little, too much
milk spoils coffee-shall be put in the
cup first Putting the milk on top of the
coffee is not half so good. Boiling the
coffee and milk together is criminal
N. Y. Sun.