Middlebury register. (Middlebury, Vt.) 1886-1937, 1890-09-19

ordinary fire. Now however, there are
large coffee roasting establishments using
steam power in every city of considerable
size in the country.
The first complete apparatus for roasting
and grinding coffee was set up in Wooster
street, New York, in 1884, opposite Wash
ington square. Other establishments fol-
lowed, and wholesale grocery houses now,
as rule, run mills of their own, thus So
curing uniformity in their product and
better result in every way. Where parties
attempt to roast their own coffee their OBJ
Ject should be to produce a rich chestnut
brown, but for making black or French
coffee the bean should be roasted higher
than 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 consun-
ers, the large Dealers from their knowl-
edge of the characteristics of coffee and the
flavors 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: "On
roasting depends the good quality of the
coffee. 1t contains crystalline substance
named caffeine or theme, because it is also
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. III 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, 1t
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 to a pound of coffee is
sufficiently. This sugar melts Immediate
ly, and spreading over the berries gives
each one fine glaze, which renders it i'm
pervious to the atmosphere"
How to make coffeeE' answered Mr..
Thurber in answer to question. why,
there are as many recipes as there are
countries. 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 we'll, 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 tineness to which it is ground
Let it stand three minutes to settle, then
pour through a,fne wire sieve into 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 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-
gated the mysteries of the far famed Turk
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 a 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 paste which is
swallowed by the Turks with the same
relish they show for the beverage itself |
am convinced that the reputation of Turk
ish coffee is principally due to the great
care observed in roasting, not more than "A
twenty-four hour supply being purchased
at one time"
1t is curious and endless study for a
foreigner to observe life in the French
cafes, for it has been remarked that Paris
without cafes would be like landscape
without water or a bride without veil
1t is there that he takes his first cafe au