The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1890-10-03

unan usual. No coffee should be kept long,
however, or exposed TO the air. OF late
years roasted coffee packed in one pound
papers has come into favor with consum-
ers, the large dealers, from their knowl-
edge of the characteristics of coffee and the
favors which harmonic in blending, hav-
ing succeeded in producing grades adapted
to the taste of different sections where
coffee is largely used.
In reference to this subject the celebrat-
ed chemist, Baron Won Liebig, wrote: ION
roasting depends the good quality of the
coffee. 1t contains crystalline substance
named caffeine or theme, because it is also
a component part Of tea. This matter Is
volatile, and every care should be taken to
retain it. For this purpose the berries
should be roasted until they are of pale
brown color In those which are black
the essential parts of the berries are en-
tirely destroyed, and the beverage prepared
from them does not deserve the name of
coffee. As the berries lose every hour
somewhat of their aroma in consequence
of the influence of the oxygen of the air, it
is better when the roasting is complete
and the vessel is yet hot to mix with the
berries some powdered white or brown
sugar (half an ounce 10 a pound Of coffee Is
sufIicient). This sugar melts immediate
", and spreading over the berries gives
each one fine glaze. which renders it i'm
pervious to the atmosphere"
How 70 make coifee?" answered Mr..
Thurber in answer 20 a question. why,
there are as many recipes as there are
countries. l have one Of my own which is
plain, good, economical, and produces the
best results. 1t is this: Grind moderately
fine large cup of coffee; break into it one
egg with shell; mix well, adding enough
cold water to thoroughly wet the grounds;
pour upon this one pint of boiling water;
let it boil slowly from ten to fifteen min
utes, according to the variety of coffee used
and the fineness TO which it is ground.
Let it stand three minutes to settle, then
pour through a,fine wire sieve into a warm
coffee pot. This will make enough for
four persons. At table first put the sugar
in the cup, then half fill with boiling milk,
add your coffee, and you will have an ideal
beverage that is a revelation.
Coffee deteriorates if left stewing upon
the stove, and this is one of the principal
reasons why that which is served at the
hotels and restaurants is so often unfit to
drink. While in Constantinople investi-
BdJeu inc ulNSLcEltS OIL INC 1dE ld1cu
ish coffee. When a cup is wanted there
the requisite amount of finely powdered
coffee is put into little brass, long han
died pot, fitted with a grooved spout, but
without q cover. Water enough to fill the
pot is then poured in, and it is set upon
live Goals until it heats up just to the boil
ing point. 1t is then, without straining or
settling the grounds, poured into tiny
cup. The composition is thick, muddy, and
the lower half consists of a paste which is
swallowed by the Turks with the same
relish they show for the beverage itself. l
am convinced that the reputation of Turk
ish coffee is principally due to the great
care observed in roasting, not more than
twenty-four hour supply being purchased
at one time"
It is curious and endless study for
foreigner to observe life in the French
cafes, for it has been remarked that Paris
without cafes would be like a landscape
without water or a bride without veil
1t is there that he takes his first cafe an