Indian chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1882-1902, 1883-02-02

Chicory may be . good and whole
some root. but It is out Of place in =
cup Of coffee. There il NO affinity of
ono to the other. and no reason on earth
why they should be joined except for
the purposes Qf the seller. Those who
tell you tAaf sther like chicory in
- IoGo thar they who like their claF-
ct sour. u|Eo ~ economical Scotchman
in the story, 81 their oysters high like
George IL Coffee has no fellow, and to
mix It wifhsapythiug e.se y TO deprsve
| the noble berry. The amateur, to be
safe, must buy his coffee VIII le. taking
care even then that he has the true arti-
| Gle; for the ingenuity Of wicked men
has gone 80 far as TO fabricate imitation
c0iioe-berrieA Those who Affect to be
real connoisseurs buy their coffee sew
! eral years before they use it, age being
held to mellow and ripcn the berry.
Tho next care is the roasting. which OF
! course shoul be done at b me. Dean
Swift always roasted his coffee with his
own illustri0us hands. in an engine
| for the purpose" SO Pope told Dr Ar
buthnot What that engine was We
should ike to know. for. strange as it
may seem. and . proof Of the gross ig-
norance which surrounds this part OF
the subieCt there is not now exiant any
simple coffee roast ng apparatus such
as the bachelor Of mo ierate means and
small app lance can use with his own
hand. There are several patent ma
shinos OF elaborate construction. of
which the best Is cylinder which
goes round by clock work; but their
fault is tina: they roast m re than Is
necessary for one mans use, and coff Q
to be good should be fresh roasted
the day It is made. The volatile eles
mcnt, in which so much Of the value as
well rs this favor of coffee resides
:spcedily evaporate aiter they have once
been developed by the action of fire.
The next step il the grindin :, or rather
pounding; for coffee, for the due evolu-
tion OF its ethereal essence. should be
bruised into more or less fine powder
NOT cut. as it il in all the grinding
machines Of commerce. The Easterns,
who are tho best OF coffee-makers, lay
great stress on this point They rtlise
their coffee with pestle and mortsr..so
as TO preserve the oily particles in great
est perfection. and reduce It to 4 fine
powder. which il cooked In water like |
soup and wholly consumed. This last. |
h ,wever. is detail which the amateur
need not follow unlcss his taste has been |
so far Orien' allied as to prefer the !
thick, muddy dccoction OF the East to
the more artificial product OF the West
The coflee boing ground. aud no more
ground thsn Is needed for immediate
use. now comes the all-important pr
css Of making. The ps.,ie~s
making eoaes e the "
'rs 'Is s,,s@ !. s'ns n ~ IBs :
the act po:nf of boIllAA..
nor Aster--al pgosoo1 which is al
nlomentary and delicate someth ng be.
tween infusion and dec0cfion. Thero
aro fWo rays ~ which Il can be accom-
pl'shcd. The first Is to pour the water
On tbe coffee, which is the moro common
pFoctice; the other is to throw the
oorco into the water. which is
far the more simple. All that
Is needed Il a sa1copan narrower at the
top than 1t the bottom, with long
wooden handle. Into this measure pour
the exact quantity of water required,
tho proportion Of which to coffee Is
matter Of taste. Setting the saucepan
over brisk fire, and with your measure
OF coffee ready to hand. watch for tho
large bubbles TO appear. Then take the
saucepan OF and throw in the coffee.
and with shake or two put 1t back on ,
the hre for = couple Of seconds. Take
Il on and let It rest for two or three I
minutes before pouring OF into the cup /
or coffec-pot BY this process, ths ,
nicety OF which depends upon catching ,
the exact moment Of boiling. and in not |
OVERRIDING the second time Of boiling. /
you will have coffee in the fullest devcl- I
opmcnt Of flavor and aroma II the ,
p ocess Is properly carried out, there I
win be no need Of 3 strainer for after !
Two or three minutes the gyopnds will !
Iettle 70 the bottom Of the saucepan-- 4
nd there Wifl b . pleoasnt frUek ot 0al /
|op, such ~ y ncvsr soon in coffee made 7
10 any other plan- CoGss should be I
frank - soon Is it ID made. which sug- !
ycs's >ho reason why k isugver god N | Z
,lubs and hotols--wheU. oyen II ell
,ther provisions exist for good coflos, it
8 made too long be1ore Il b used. and
a too large qusnti<isG, 1a n
There i scarcely any country where. :
= rule, coffee is wotse than IN England,
wen whom cve<y care IL taken 70 have
be puro articlo- The chief cause a !
allure Is through . fixed idea in ~ /
hind Of The BritlSh plain cook thak :
vater oncs boiled b eqnivalcnt for all 4
'rncticai purposes - boiling water =
= - -" ~