The morning news. [volume] (Savannah, Ga.) 1887-1900, 1895-07-17

physiological effects Of a beneficial char
acter on the human system. and although
many consumers deliberately prefer an
admixture OF chicory with coffee It Is
questionable whether the properties that
chicory does possess are not really inju-
rious. 1t is not too much TO state that
more than one-half OF the beverage which
masquerades as coffee and is sold under
that name is unworthy OF the appella-
ton. and that the majority of the people
OF this country live and die without know
ing the true taste Of that celebrating
drink.
A combination OF one part Mocha, one
part Rio and two parts Java or Maracaibo
will yield a heavy, rich, strong -havored
coffee, but not as smooth and pleasing as
II the Rio was omitted. When smooth
and delicate-iavored beverage Is desired.
use one-third Mocha and two-thirds Java.
When It is desired strong and heavy,
use Rio and Maracalbo. or temper the
former by combining 1t with some OF the
milder kinds. Recent experiments con-
firm the opinion that coffee, which Is
an aid to digestion, should be an infusion
and not a decoctlon, for which particular
reason the after-dinner coffee, especially.
should be an infusion. as the caffeine OF
coffee, which is the element most slim
ulatinE. is best drawn out by keeping the
coffee at the boiling point, but without
boiling. for a few minutes before serving.
Prolonged boiling extracts the astrlngent
property, tannn. For the ideal cup OF
coffee take one part OF genuine Arabian
Mocha and two parts finest Java; roast
each separately, and blend well together:
grind fine. Immediately before preparing.
Fill an ordinary teacuD two-thirds fun of
the coffee with one raw egg and the shell.
Place the whole in a strainer or perculat-
or, and pour in one quart Of brlskly boil
ing water. Let it stand for ten minutes
where IT will keep hot without boiling, and
serve with cream and sugar TO suit, or,
better still, with hot milk. Should a YES
sci without a strainer. or percolator be
used. let the infusion boil up once. and
pour in a cup OF cold water. after which let
II stand for at least FIVE minutes to settle
thoroughly. The beverage will be brown,
creamy. rich, fragrant and delicious.
In Cuba, where the most delicious coffee
obtainable anywhere Is to be found II is
prepared by first half-hlling a coarse fan
mel bag with finely pulverlzed. roasted
coffee and suspending 1t from hook over
the pot or other vessel Cold water is
poured on the bag at intervals until the
entire mass is well saturated, then the
first drippings, which have fallen into the
receptacle. are poured again over the bag.
until the liquid becomes almost thick and
very black. One teaspoonful OF this ex
tracted liquid placed in a cup of boiling
milk, will yield a draught OF. coffee that Is
simply delicious nectar fit for the gods.
In Cuba this flannel bag hangs day and
night on the wall. the process of pouring
on the cold water and allowing It to drip
being almost ceaseless in Its operation.
All classes. ages and conditions drink
coffee there as freely as we do water.
Connoisseurs maintain that the roast
ing of coffee is best done AT home, all risk
of adulteration and stalcness being avoid
ed by this method; a suspected sample of
ground coffee, however, may be detected
by the following simple experiments: First
If the ground coffee hardens or cakes"
when placed between the fingers, II is adul-
terated, probably with chicory. Second
Place sample Of the suspected coffee on
top of the water In q wineglass; II II part
floats and part sinks II is undoubtedly
adulterated. Again, place a spoonful of
the coffee in a white bottle of cold water
and shake well for a few minutes. If the
sample is pure It Will rise to the top,
scarcely coloring the water. II adulterated
II will sink and discolor the fluid for the
following reasons: Pure coffee is envel-
oped in an oily substance which prevents
the grounds from absorbing the water;
the adulterant, being free from oil, quick
ly becomes saturated.
The action of coffee as a diet is directed
chiefly to the nervous system, producing
u WdTHlHBt cOFulal impression on the
stomach, which is quickly followed by a
diffused and agreeable nervous excite
ment, which extends itself to the cere-
bral function, giving rise to increased
vigor of the Imagination and Intellect
this, too. without the subsequent reaction
and stupor, such as follow after the use
of liquor or other narcotics 1t contains
essential principles Of nutrition far ex-
ceeding in Importance its celebrating
properties, and is one of the most valu-
able articles of food for sustaining the
system in certain protracted and wasting
diseases.
The mental exhilaration, physical ac-
tivity and buoyancy WIZ coffee causes
explain the fondness displayed for 1t by
so many scientists, poets, scholars and
other men devoted to writing and think
ing. Nearly all men of literary habits
who exhaust much nerve force use 1t con-
stantly. 1t was Voltaire who replied on
being told by his physician that coffee
was slow poison: yes, ] know; II is a
very slow poison; IL has been poisoning me
for over seventy years"