The Hawaiian gazette. [volume] (Honolulu [Oahu, Hawaii]) 1865-1918, 1891-06-30
PREPARING COFFEE.

The following article on the pre-
narration of coffee here, there and
everywhere, Is from the pen of
Amanda B. Harris, and appears in
Good Housekeeping for April:
% While reading some recent
hooks Of travel, I was much inter-
ested IN the different ways the
coffee drinkers in several foreign
countries have of preparing their
favorite beverage. First, let San
Francisco lady be heard from;
Mrs. Clara Moyse TadlOck, who
made . flying trip around the
world q few years ago, and pub
hshed an account of her travels
under the taking title of Bohe-
mian DAYS She saw many things
that = woman would specially
notice while q man would hardly
see them ut all Among other
things she found worth telling
about, was how they make coffee In
Egypt. She says:
al bought in the Cairo bazaar
q small copper cotfee-pot like a
baby's rubber rattle minus one end,
and learned that the coffee was
made by grinding as fine as -four q
large teaspoonful, adding as much
sugar and q couple Of teaspoonfuls
of boiling water. holding thrice
over the fire until it boiled, cooling
between times, when it became
rather thick, but rich, dark, frothy-
tipped and altogether delicious.
she pronounces it the best
coffee in the world and cannot
our quick-witted housekeepers be-
Heve it. and seeing at once wherein
the magic lies, act upon the Egyp-
tians' experience, even without the
Egyptian coffee-pot?
g Next hear Mrs. Elisa McHat-
ton-Ripley, in that fascinating
book. From Flag TO Flag, every
word Of which is true. Here Is the
method in Cuba, where she lived
several years:
One Of the sights that arrests
the eye of the stranger in Cuba is
the multitude of bags hanging at
the door of every little shop and
for sale at every shop in the coun-
try as well as in town-bags of
coarse red flannel, fitted with
hoop around the top and terminal
ing in 4 point at the bottom; bags
of every size, from those that
would contain onlya pint to others
with the capacity of many gallons.
These are the coffee pots of Cuba,
from which come the most delicious
draughts of that much-prized and
much-disparaged beverage. Half
filed with finely pulverized coffee
and suspended from hook on the
wall, cold water is gently poured
on from time till the whole mass is
saturated. The first drops which
fall into the receiver placed beneath
the bag are thick and black. One
spoonful in q cupful of boiling milk
yields a draught Of coffee that is
delicioUsness itself, such as is not
to be found in any other land. The
red bag hangs day and night, and
the process Of dripping coffee is
ceaseless. All classes and ages
offer and drink it as freely as we
do water. The wealthiest banker
and the poorest peasant
- use the same red flannel bag
and drink the same coffee
And now another lady, Mrs
Louise Yescelius- Sheldon, author
CT Yankee Girls in Zululand,
gives an entirely different method.
She says that in Zululand the peo-
pie drink coffee at every meal and
any time through the day as they
want it. The Dutch not only have
it morning, noon and night for
themselves, but it is always on the
fire, ready for any of their Dutch
friends who pass near them They
use two kettles, boil the water in
one, and then pour it on the coffee,
which is ready in the other, so
back and forth several times, then
pour in 4 little cold water to settle
the grounds and it is made: and it