Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1886-10-14
vARgETIES OF coEEH
what \ Physician Has to Say About sine
Cup That HarmlessIr Cheer.

VARIETIES OF COFFEE.
MAT Physician Has to Saw sbout the
Cup That HarmiessIy Cheers
According 20 recent statement there
are over hundred grades of coffee
On the market which might lead many
10 believe that there are as many dif-
ferent species of the plant, which Is not
true, however, for there are but few of
tneSe and one only. g, the coffea
arablca-from which the genuine article
IS obtained. consequently the grading
must be arbitrary or DEFENDANT upon
individual caprice The true grading
and price OF the commodity result from
the Treatment the eofEee-berries receive
after they have been CLEANED. which
varies according to the locality of
growth In Brazil and the West Indies
Is last as The fruit ripens it is gathered.
placed on mats or floors adapted to the
purpose. exposed to the sun and fire.
aueniiE stirred 70 expedite the driving
process " hen dry enough the berries are
passed through heavy rollers. which re-
move the tough outside membrane and
pulp that nc.osed the beans The lat
ter are then carefully winnowed, sorted.
put into bags and are ready for market
Ihe varieties of coffee chiefly cifstin-
gulsiled IN commerce are the Mocha.
rom ARABIA esteemed the best on ac-
count Of its being richest IN caffeine. the
alkaiold TO which coffee owes its popu-
larIty- The Mocha grains are easily re-
eognlzed by their comparative small
ness gray. InciinIng TO greenish color.
Inc Java or East India coffee has large
yellow beans Jamaica coffee beans are
OF a greenlsh cast, smaller than the
Java but larger than the Mocha
Sur1nam has the largest size bean Of all.
whilst the Bourbon has medium size
pale yellowIsh. inclined 10 whitish.
Deans Liberia. LaGuavra and other
kinds have no particular distinguishing
features 10 enIitle them to special notice
here
The fruit OF the coffee-ree Is a red
berry resem bling a cherry. having
pale. lnspid giutinous pulp inclosing
two hard. oval seeds, which We term
grains Each Of these IS about the
size Of an ordinary bean. and covered
with tough carElaginous membrane
called the parchment
Orlentals do not prepare coffee for
drinking purposes as We do Arabs
make it from the unroasted beans. The
Sultan Of Turkey. formerly. IF not now.
had a beverage made out Of the dried
pulp and Der carp for his own use
while some Of MS subjects prepare de-
coction from the dried leaves of the
coffee-tTee. For this purpose the leaves
are prepared by a process similar TO
that for tea leaves. and great many
suppose that the leaves so treated con-
tain a larger proportion of caffeine than
the beans.
The average composition Of unroast-
ed coffee beans in lou parts : stated TO
be a. follows: Caffeine. 0.S: legumin.
$50; gum and sugar, I5.5; caffeo-tannic
and caIfeic ACIDS. 80; fat and volatile
oils. $50; woody fiber, $40; ash. O.;
water, I2G.
Roasted 70 a reddiSh-brovvn color cof-
fee loses - per cent by eight and
gains IN bulk 50 per cent Il The process
of roasting : continued until the coffee
assumes a chestnut brown. 20 per cent.
in we ght : lost and 81 per cent n
bulk gained Roasted 10 dark brown
II loses - per cent by weight and IN
creases 30 per cent n bulk The roast
ing Of coffee N some manner develops
q volatile oil IN the grain 10 the extent
OF about one part IN fifty that Is not
present n the raw state. TO VIII ch I
owes its delightful aroma II the roast
ing Is protracted beyond light brown
color this delicious odor IS ieopordized-
If not entirely DESTROYED. Coffee keeps
best in the green state: the older and
drier the grain unroasted the better. il
Is said, IS the coffee when roasted
Fortunately for mankind. coffee Is
wholesome and harmless beverage and
rarely leaves any unpleasant effects be-
hind. even when induiged IN TO excess.
Ii Is emine1tlv the cup that cheers but
does not inebri
Therapauticailv coffee Is great con-
servator Of the tissues. Il prevents waste
of the body. allays thirst, hunger ami.
a above minated. cheers the mind.
but does not intoxicate the brain. while
the aromatic oil II contains has a gentle
aperient erect upon the bowels For
this latter purpose II * best taken soon
after rising n the morning. about the
strength Of two tablespoonfuls Of finely
ground coffee TO 4 pint Of boiling water.
drank five minutes after mixing
The methods Of preparing COFFEE
for domestic use some of which have
neen already alluded 10. vary in differ
emf PLACES To get the full aromatic
favor of the decoction II should be
drank Immediately after i IS made
When too long boiled the aroma Is
driven of. leaving the astringent prop
ertv only of the grain in solution that
interfering with the function of the liver.
causes the sallow complexion of some
free coffee-sirinkers- In the East many
esteem tire grounds for their nutritive
principle. they being rich in legumin =
vegetable aIbumen- In Central Africa
the grounds left from an infusion. some
times the battle-ground coffee itself. l.
mixed with butter and used a. an article
of food l am just here reminded that
the crew OF the Kane Arctic expedition
was kept from having scurvy BY the
free use of coffee-grounds IS portion
Of Diet Washington Star.
THE ORANGE HARVEST.