The Coeur d'Alene press. (Coeur d'Alene, Idaho) 1892-1907, 1894-10-27
CONDENSED RATIONS.
COFFEE FOR A MONTH CARRIED IN
A eouR-oUNcE PACKAGE.

/ SSssee SVN - WONtO S<$RuGO w
A eouR-ouNcE PACKAGE.
tCssesstrassd Eztraeta ef Various Ediblsa
Wul Ceas IN Haaay In Time - war.
EvsrytAins An Tie Eating Line Carefully
Bsilea Dswn.
When Uncle Sam next goea TO war, the
scldica who fight under the starry flag
will Be Supplied with coffee In q shape %
highly condensed that one %-ounce pack
ago will serve ~ months rAtions for
each man The concentrated preparation
win b given out perhaps ~ dry powder,
but moro probably In the form Of small
lczenges, resembling cough drops In sixe
and shape These lozenges will be inclosetl
b tin boxes Of 100, each Of them weigh
ing gram and representing one cup Of
co0eA For preparing the beverage no
co6eepot h required, II being necessary
merely to put coffee tablet into the cup
and pour boiling water upon 1t, when the
coffee Is 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 addi-
ton of~ugar for sweetening. but everybody
doea not care for sugar. and therefore those
which have lately begun tc be manufac-
tured In this country have been made plain.
The processes by which coffee Is thus con-
centrated are very interesting. To begin
with the beans are roasted in an enormous
oven and ground In huge mill Then they
are put into great iron vessel, which IL
nothing more nor less than gigantic COT
feepot, holding $40 pounds at time. Hun
dreds OF gallons Of filtered water are pumped
into the cofeepot, which acts on the drip"
principle, and the infusion Is drawn of to
an cooperating tank A steam pump keeps
the air exhausted from this tank so that
the coffee is in vacuo, being heated mean
while to high temperature by steam pipes
The water it contains rapidly passes of.
and the coffee is Of about the consistency Of
molasses when 1t Is taken out. 1t is poured
into trays Of enameled ware, and these trays
are placed on shelves in another evaporator
When the trays are removed a short time
later, the coffee is a dry solid, which is
scraped Oh the trays, ground to powder and
nodded into lozenges.
There is no reason why the government
should not prepare coffee in this way on a
large scale in the event Of war at a very
great saving By the process described one
pound Of beans can be made to produce
more than 100 cupA BY inquiry it has been
ascertAined that hotels and restaurants
only get from Is to 50 cups from the same
quantity, the minimum being reported BY
the most expensive establishments and the
maximum 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-thirtis 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 military point OF view. the ad.
vantage 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 es
sence produced from the leaves will be Of
fered in the market, a tiny dram bottle
holding 20 tablets, each representing one
cup
Eggs are now sold on the market in a
shape resembling sawdust. The chief cen
ter for the manufacture Of this product is
st. Louis, where great quantities OF eggs
are bought up in summer, when the price
OF them goes down to almost nothing They
are broken into pans, the whites and yolks
separate, and evapOrated to perfect dryness.
Finally they are scraped from the pans and
granulated by grinding. when they are
ready for shipment in bulk. Bakers, coz
PETITIONERS and hotels use eggs in this form,
which is an important saving at seasons
when they are dear in the shell. It Is with.
out doubt fact that most of the eggs sold
in cities during the winter have been kept
over from the previous summer by picking
them in brine or lime water, so that people
should be thankful for desiccated subs,i
tute.
A manufactured product Of q similar de-
scription, called egg albumen" is import
ed from abroad. 1t looks very much like a
fine quality 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 it
the whites, that is to say, the yolks, being
utilized in Europe for tanning leather. This
egg albumen" Is used by bakers and for
glazing prints It costs So cents a pound
retail
Condensed jellies are becoming an i'm
portant commercial article. They are
made in the shape Of little bricks, each
weighing three ounces, and with an inside
wrapper Of oiled paper. According to the
directions, the brick is to be put into a pint
OF boiling water and stirred until It is dis
solved The mixture is then poured into
a mold or other vessel and put in a cool
place. In few hours the jelly is set" and
ready for use, pint and half Of it. It
never fails to "jell." which point is the
cause Of 30 much anxiety to amateur jelly
makers
The bricks are favored with various
fruits, currant, raspberry, grape, etc, and
some are Of pure calves foot jelly. to which
wine may be added for wine jelly, prefer
ably Sicily madeira Fifteen cents brick
Is the retail price. Concentrated ice cream
IL put up in tins Of eight ounces each. The
OF a can are to be put in three
pints Of boiling milk, stirred we'll, permit
ted to cool and then frozen, producing two
quarts Of ice cream. Condensed desserts
are prepared and sold In cans similarly,
such as blanc mange--San Francisco Eek
aminer
May Come In Handy.
A good lady Of Slaithwaite. who on a