The Hawaiian gazette., 1896-10-06

Java and Myrtle kinds: the Mocha can
stand more cool weather, but not low
er than so degrees. The book styled
Mexican Coffee Culture" prepared
with great care by ]. Yorba, an Am
erican, affords much valuable insorma-
ton for the proper selection Of the
lands and the cultivation of coffee.
The labor question. as said b. Mr..
Yorba, is one of no little importance.
The Indians, in the hot sections of the
coffee belt, he says, can not be depend
ed on altogether on account of their in
dependent financial condition; even 70
cents (Mexican) day is no induce
ment; but in the higher elevations and
in the central plateau plenty of labor
can be had at from 80 to so cents day.
Treatment of workmeD has also great
deal to do in obtaining their services.
The Mexican peon must be studied and
understood by his employer as much,
if not more, than his horse. He is nat
urally a docile creature, but must not
| be treated harshly. He likes his small
glass of aguardiente after or before
work, and at the same time he has the
utmost contempt for his master should
the latter become intoxicated in his
company. He does not expect any ia
miliarity on the part of his employer,
and his pay must be forthcoming ex-
actly when agreed, both in time and
amount He may deceive you time and
again with the utmost complaeency,
but should his employer disappoint him
once, intentionally or not, in paying
him the expected or agreed sum, he
| will leave as soon as paid, without
warning, and not return. AS house SER
wants, I have had no better in the
United States, especially the girls; they
seldom leave the premises, and never
without permission. | have found them
polite, industrious, active and honest
RECEIPTS FOR MAKING COFFEE
l send three receipts to show how
coffee is made in Mexico for table use:
First-For making black coffee, roast
pound of coffee until the inside oil
the grain is brown, then put small
teaspoonful of butter, same of sugar
; and mix well together; then sprinkle
little brandy over it and cover will
! a thick cloth; leave it for about al
hour, then grind. Boil one quart o
water; when boiling, put in coffee ant
remove from the fire Immediately
Let it stand few hours and strain i
, through flannel bag, and keep it il
! stone jar until required for use; thel
; heat whatever quantity is required
! Mrs. Ignacio Sepulvida.)
5 Second-Toast your coffee thorough
i ly, but be careful not to let it burn
i then grind it, not too fine; prepare
: large, deep pan or dish. which viii
e stand heat; heat this pretty warm
t put what of coffee grounds will be suf
/, ficient for the meal in this pan; pou
0 hot boiling water over the grounds
t and while they are hot cover up tn
f pan; let it remain so for about fiv
q minutes; then strain off the liqui
e through a coarse cloth and drink
S This is a good plan when you find your
: self without a coffee pot
Third-A simple process of MAXIM
a coffee is to take a French coffee pc
r and place your ground coffee in it
4 strainer; then pour boiling water owe
e the coffee sufficient to fill the pot T.
e be sure as to the flavor the straine
fluid must be poured twice over tn
2 coffee. Make coffee only when read
/ to be served. Never burn the coffee il
| browning, but it must be medium
5 Drowned, and covered during the op
Grafton; hence moderate heat must b
applied.
THOS. T. CRITTENDEN,
Consul General.
Mexico, July 2, 1896