Morning journal and courier., 1886-11-22
ITEMS FOR COFFEE DRINKERS
Fhe Different Varieties Of CoffIee-How
 The Beverage Should be Prepared.

The Beverage should be Prepared, Physician, in the Washington Star1 According to recent statement there art over 6OO grades of coffee on the market which might lead many to believe that there | are as many different species of the plant ! which Is not true, however, for there are but few ot these, and one only-i. e., the coffes arablca-from which the genuine article is obtained, consequently the grading must be arbitrary or dependent upon individual cap. rice. The true grading and price of commo- dity result from the treatment the coffee ber- ries receive after they have been gleaned, which varies according to the locality of growth. In Brazil and the West Indies as fast as the fruit ripens it is gathered, placed on mats or floors adapted to the purpose, ex- posed to the sun and frequently stirred to expedite the drying process When dry enough the berries are passed through heavy rollers, which remove the tough outside mem brane and pulp that enclose the beans. The latter are then carefully winnowed, sors- ed, put into bags and are ready for market The varieties of coffee chiefly distinguished Tn commerce are the Mocha, from Arabia esteemed the best on account of it's being richest in caffeine, the alkaloid to which cof- ASo o"Oo iCS pOlIuidIlly 1nO mOcla grams are easily recognized by their comparative smallness, gray, inclining to greentsh color The Java, or East India coffee, has large yellow beans. Jamaica coffee beans are of a greenish cast, smaller than the Java, but lar ger than the Mocha. Suriman has the largest sized bean of all whilst the Bourbon has med lum size, pale yellowisb, inclined to whitish, beans Liberia, Laguayra and other kinds have no distinguishing features to entitle them to especial notice here
 The fruit of the coffee tree is red berry resembling cherry, having pale, insipid glutinous pulp, inclosing two hard, oval seeds ab6ut rrfe sfzeof -is- ed with tough ,cartilaginous membrane call ed the ''parchment."
 Orientals do not prepare coffee for drink ing purposes we do Arabs make it from the unroastea beans. The Sultan of Turkey, formerly, if not TOW, has beverage made out Of the dried pulp and perlcarp for his own use, while some of his subjects prepared by process similar to that for tea leaves so treated contain larger proportion of caffeine than the aeanS.
 Roasted to reddish brown coler, coffee loses 15 percent. by weight, and gains in bulk 30 per can't. If the process of roasting is continued uatil the coffee assumes a chest nut brown 20 ser cent by weight is lost, and 50 per cent. in bulk gained Roasted to a dark brown,i it lsses 25 per cent. by weight, and increases 60 Fer ceat. ill bulk. The roasting of coffee in some manner develops a volatile oil ill the .sain to the extent of about one part in fifty that is not present in the raw state, to which it owes it's delight full aroma. If the roasting is protracted be- yond light brown color, this delicious odor is jeopardized, if not entirely destroyed. Coffee keeps best in the green state; the older and drier the grain unroasted the better, it is said, is the coffee when it is roasted.
 Fortunately for mankind coffee is a whole some and harmless beverage, ,andrarely leaves any unpleasant effects behind, even when in du1ged in to excess. It is eminenuy the cup that cheers and does not inebriate.
 Therapeutically, coffee is great conserva- tor of the tissues, it prevents waste ot the body allays thirst, hunger, and as above intimated cheers the mind but does not intoxicate the brain, while the aromatic oil it contains has gentle aperient effect upon the bowels For this latter purpose it is best taken soon after rising in the morning, about the strength of two table spoonfuls of finely ground coffee to pint of boiling water, drank five minutes after mixing.
 Regarding the toxic properties (so called) of coffee, little need be said. Only lower animals have exhibited any great sensitive ness in this respect, and then not until after very large doses of the alkaloid, caffeine, had been administered to them, which, when given to man in the same quantities, caused but little temporary nervous dlstur- bauce It's effect, like medicine generally depends upon the constitutions, tempera- ment and idiosyncrasy of the individual using it.
 To extract all the good qualities of coffee says Professor Donovan in his Physiologica Journal, 1926, the fresh, finely ground coffee requires two separate and somewhat opposite methods of treatment. On the one hand the flavor is lost by boiling, while on the othel l it is necessary to subject it to that degree oi heat in order to extract its medical quality
 These difficulties overcome s.idG by dividine 5nfe l ennal narts, With one of these the coffee
 must be mixed cold and placed on the fire until the eve of boiling, when it is taken oh the fire and allowed to settle. The liquor is then poured of and the other portion o1 water-which ought now to be boiling hot-is added to the grounds snd strongly boiled for five minutes, after which the two portions of liquid are mixed togeth, CT, forming combination of all good properties of the coffee ill the greatest per faction