The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1883-01-17
MANY KINDS OF COFFEE.
flow the Pure Bean Is Initiated and How
Delicious Drnuglits are Coneocted.


A man who was evidently obliged, as he
said, "to count every penny" showed re-
porter of The Sun brown paper package
of damp black mucilaginous stuff that he
said was what he had bought for coffee az
paid eighteen cents for pound package of
this in Vesey street" said he, "and when
prepared it it did not look or smell or taste
like coffee have examined it, and think
il is largely made up of bread crumbs l
took some of it to the store where my little
girl purchased it and they admitted it was
not coffee, and gave me package off better
goods, but when my little girl went again
she got this same stuff"
81 don't think bread crumbs would be of
any service in adulterating Coffee said
large importer and dealer. ssand l think
that what the man you speak of mistook for
bread was the peas and beaus in the compo-
sition. Bread would not weigh enough to
answer the purpose, aud unless am mis-
taken II would font to the top OF the Huid
when cooked. But then so many things are
used in spurious coffee that am not pre-
pared to say that anything yon may mention
is not among the rest II is understood in
the trade, however, that the chief insredi-
ents for Initiating coffee are beans and chic
DRY. The average package of prepared
cheap coffee is made up of one-third Mara.
caibo and Rio and two-thrds chicory and
beans. Coffee costs from twenty-five to
thirty-eight cents pound, chieory costs but
SIX cents pound, aud beans are less than
half the price of chicory. 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 chcory seed also looks like the
real article after the latter has been ground,
but has strong and bitter taste, aud pro-
duces very black liquid"
How can any one be certain of getting
genuine coffee"
by buying it in the bean either green OR
roasted. The whole bean is never anything
but genuine. The substitutes do not look
anything like the coffee bean, and cannot be
mixed with the genuine whole bean without
exposure if you have not got coffee mill,
which, after all. only costs q quarter, buy
the roasted bean and see the grocer grind it
for You. Never buy coffee put up ground
and in packages. Never buy what purports
to be cheap coffee. Java is only twenty
ave cents pound AIaracabo is three
cents cheaper. Cotfees of oil sorts always
command their price, and anything that
purports to be coffee an | sells for less than
the market price of Maracaibc is open to
suspicion Mocha is the dearest coffee. 1t
sells for thirty-eight cents pound
People are so used to DO Jus coffee that
they do not like the genuine. In some
boarding houses, hotels, and restaurants
preparations of chcory aud patented arti-
Gle have here that smells to me like licorice
are put into coffee to make it 90 further.
makes black, strong liquid, greatly faucied
by foreigners. know of grocer who has
good customer to whom he cannot sell
genuine coffee. He mixes cllicory with il
and then she likes it, Much of the cafe
aoi1, or black Coffee that is relshed at the
highest-prieed restaurants, is made with a
larger proportion OF ohicory than coffee, aud
many people who are not at all economical
buy chicory along with coffee, because they
like black. strong drink, suppose
"There is nothing" said nan who lays
claim to fin taste and wide experience in
coffee drinking, !" like mixture OF two-thirds
Java and one-third mocha. cooked III an old
fashioned tin coffee pot. The Java produces
O mild cream-colored fluid, with the most
entrancing aroma. The mocha il darker
and fuller bodied. II gives strength to the
Java without robbing it of anything. 1 may
be wrong, but insist that the milk-iust a
little, too much milk spoils coffee--shall be
put in the cup first. Putting the milk Oh
top of the coffee is not half so good Boil
Ing the coffee and milk together ia ermi-
naln
:" We use nothing but Java coffee" said
Mr. Lansing of the Aston House. "we are
careful TO order it in the green bean, Just as
we want it, bag at time. We have il
roasted and sent around to the hotel. We
make 1t in a patent coffee pot We use
three pounds and three-quarters of coffee to
five gallons of water. Some people pnt in
egg shells or Goldfish skin to clarity their cof-
fee. Others put in the white of egg to give
1t body. We use nothing"
At a number of places in Broadway. most
of which are the resorts Of ladies' in the
shopping seasons, a delicious drink is made
by putting on top of each cup of mocha-and
Java coffee sufficient cream made Of whip
ped white of egg and sugar to stand above
the edge of the cup from the surface Of tho
coffee ON which II floats