Evening star. [volume] (Washington, D.C.) 1854-1972, 1892-09-24

/ the form OF small loZengeS, resembling cough
drops in size and shape. These lozenges will
be inclosed in tin boxes OF 100. each of them
weighing gramme and representing one cup
OF coffee. For preparing the beverage no coffee
pot will be required, it being necessary merely
to put coffee tablet into the cup and pour
boiling water upon it, when the coffee il
instantly made. Sugar and milk can be added
to suit the taste. In France such coffee
lozenges of comparatively large size have been
recently introduced. being made bulky by the
addition of sugar for swectening. but everybody
does not care for sugar, and therefore those
which have lately begun to be manufactured in
tLis country have been made plain.
THE PROCESS OF CoNDENsINa.
The processes by which coffee is thus concen-
trated are very interesting. To begin with,
the beans are roasted in an enormous oven and
ground in a huge mill. Then they are put into
n great iron vessel. which is nothing more or less
than gigantic coffee pot. holding 2t0 pounds at
a time. Hundreds of gallons of filtered water
are pumped into the coffee pot, which acts on
the drip" principle. and the infusion is drawn
of to an evaporsting tank steam pump
keeps the air exhausted from this tank so that
the coffee is in vacuo. being heated meanwhile
20 a high temperature by steam pipes. The
water it contains rapidly passes off and the
coffee is Of about the consistency of molasses
when it is taken out. 1t is poured into trays of
enameled ware, and these trays are placed on
shelves in another evaporation. When the trays
are removed short time later the coffee is a
dry solid, which is scraped off the trays,
ground to powder and nodded into lozenges.
ONE POUND OF COFFEE MAKES 100 CUPS.
There is no reason why the government should
not prepare coffee in this way on large scale
in the event Of war at q very great saving. By
the processes described one pound of the beans
can be made to produce more than 100 cups.
BY inquiry i: has been ascertained that hotels
and restaurants only get from Is to 36 cups
from the same quantity, the minimum being
reported by the most expensive establishments
and the maxim by the cheapest eating houses.
The reason for this is that the usual plan is to
make the infusion and throw away the
grounds which still contain two-thirds or
more of the original strength of the coffee. OF
course for COMMERCIAL purposes the lozenges
can be made of Rio, Mocha or any other variety
of the bean, to suit the taste. From the mill
tarv point of view the advantage of dispensing
with bulky utensils for preparing coffee would
be important. Experiments have recently been
made with success in the treatment of tea by
similar methods. and before long dry, soluble
essence produced from the leaves will be offered
In the market, tiny drachm bottle holding
twenty tablets, each representing one cup.
CONDENSED EGGS AND JELLIEs.
Eggs are now sold on the market in a shape
resembling sawdust. They chief center for the
great guam titles of eggs are bought up in sum
mer when the price of them goes down to al
most nothing They are broken into pans, the
whites and yelkS separated and evaporated to
perfect dryness. Finally they are scraped from
the pans and graduated by grinding. when they
are ready for shipment in bulk. Bakers, con-
fectioners and hotels use eggs in this form.
which is an important saving al seasons when
they dear in the shell. Ii is without doub:
fact that most OF the eggs sold in cities during
the winter have been kept over from the pre-
yious summer by picking them in brine or lime
water, SO that people should be thankful for
desicated substitute. A manufactured product
of a similar description. called "egg-albumen."
is imported from abroad. 1t looks very much
like fine qualify of glue. broken into small
bits, golden yellow, transparent and decidedly
pretty. The eggs of wild fowls of various
species are largely employed in making 1.-THE
whites that is TO say, the yelks being utilized
in Europe for tanning leather. This egg
albumen is used by bakers and for glazing
prints. 1t costs 55 cents a pound retail.
Condensed jelies are becoming an important
commercial article They are made in the shape
of little bricks, each weighing eight ounces,
and with an inside wrapper of oiled paper.
According to the directions the brick is to be
put into one pint of boiling water and stirred
until it is dissolved. The mixture is then
poured into a mold other vessel and put
III cool place In few homs the Jelly is
set" ard ready to use, pint and q half of il.
It never fails TO jell. which point is the cause of
30 much anxiety to the amateur jelly makers
The bricks are favored with various fruits
currant raspberry, grape &c.-and some are of
pure cGlyesfoot jelly, to which wine may be
added For wine jelly, preferably Sicily madeira.
Fifteen cents brick is the retail price. Con-
centrated ice cream Ii put up in tin cans of
eight ounces each. The contents OF can are
to be put in three pints of boiling milk, stirred
well, permitted to cool. and then frozen, pro-
ducirQ two OuartS of ice ('On1apscb
desserts are prepared and sold in cans similarly
such AS blanc mango.
coNDENsING MILK.
When condensed milk was first introduced
thirty years ago the idea was laughed at. The
inventor carried the entire daily supply for
| New York city in a ten-auart pail, delivering it
| personally to patrons. He died worth $1,000, :
O01, made out OF the business, which has grown
| to be a gigantic industry. The processes en-
ployed are very simple, The fresh milk being put
| into u great copper tank with a steam jacket.
While i; is being heated sugar is added, and the
mixture is then drawn of into vacuum tank
where evaporation is produced by heat. The
vacuum tank will hold perhaps 5000 quarts.
| 1t has glass window at tho top through which
| the operator in charge looks fror, time to time.
| He can tell by the appearance of the milk when
| the time has arrived to shut off the steam, and
| this must be done at just the right moment
else the batch will be spoiled. Next the con-
| densed milk Ia drawn into fOrty-Quart cans,
| which are set in very cold spring water, where
they are made to revolve rapidly by mechan-
ical continuance, in order that their contents
may cool evenly.
When the water does not happen to be cold
enough ice Is put in to bring it down to the
proper temperature. Finally the tin cans of
market size are filled with the milk by a ma
chine which rours into each one exactly sixteen
ounces automatically. one girl showing tho cans
beneath the spout while another removes them
MS fast they are filed
| People in cities nowadays use condensed milk
largely in preference to the uncondensed, re-
garding it as more desirable because Of the care
full supervision maintained by the companies
over the diaries from which theyget their sup
plies. For their consumption the product is
delivered unsweetened, but even in this condi-
ton 1t will last fresh two or three times rs long
Us ordinary milk by reason of the boiling to
which it has been subjected. Milk fresh from
the COW contains 50 per cent of water, con-
densed milk % per cent. The latter is fed to q
great many babies, partly on account OF the diff
hculty found in obtaining pure milk from the
average milkman.
1t may be well to mention here that the
! one-cow's milk business il o swindle and de-
fusion. To supply milk to customers regularly
from the same COW is not possible in practice,
though perhaps 1t might pay to serve q single
| family IN this way at the rate of so cents q
quart. Experts assert that mixed milk Is more
wholesome for the consumer than milk from
L n