The Ravalli Republican., 1898-11-23
HOW GOOD COFFEE is MADE.

HOW GOOD COF r. EE 10 MADE.
Different Methods In Usa at New York
Hotels and Eest-urants.
II there is one particular branch
Of the culinary art in which the av
erage housewife prides herself, it is
in her ability to make good coffee.
AS far as conpounding the favorite
breakfast beverage is concerned,
she nine times out of ten does not
delude herself, but ask any man
who is the least bit OF bon viveur
and he will tell you that not one
woman in 100 can make an after
dinner coffee that is fit to drink.
The coffee that is set before him at
the family table is as different from
the clear, brown black stimulating
liquid that is served in the clubs,
restaurants and big hotels as is wa
ter from wine. He wonders why
this should be; but, were he to pay
a visit to the precincts sacred to the
stewards OF our large hotels and
there learn just how much time,
care and money are devoted to the
preparation of this one concomitant
of well served dinner, his respect
for the housewives efforts would
probably inc1 ease. while his enjoy
1nont Of the stprandial nectar
would doubtless be augmented.
One of the most important officials
in every large hotel and restaurant
in the city is known as the 'cotfee
man. His sole duty consists in
buying, blending and making the
gallons Of coffee that are consumed
daily by the guests. He is very apt
to have pronounced ideas regarding
blends and mixtures, but his fad par
excellence is the particular kind Of
coffeepot or urn to be used in con-
eocting the beverage.
The views of the Waldorf coffee
man differ from those Of the super
intendent Of the Imperial At the
Fifth Ayenuo'anotllcr blend and an
other mode Of conpounding are
/. adopted, while at the Arena the
method Of coffee making is peculiar.
ly their own. At the Waldorf the
blend fay ored Tor breakfast coffee is
two-thirtls Of pound Of Mocha to.
one-t third Of Java. The Waldorf cof-
fee man does not favor coffee that is.
finely ground, bar suals it in cold
water for Il full hour before it is put
Ia tho large sieycs # the countless
huge silver urns Of the establish
ment. Fol breakfast lie uses about
pound Of coffee to 5 quarts of wa
ter. This is poured through the sieve
and strainers, which are arranged in
the urns in the regulation French
cotfeepot fashion, four times. The
result is a clear, amber colored LID
uid Of excellent flavor and strength.
For the after dinner coffee he pre-
fe1's a blend that is composed Of
rather more Java than Mocha, and
but quarts OF water are allowed to
the pound. The process Of making
is the same.
At the Arena coffee is made on
the tables in Viennese coffeepots by
what is known as the steaming
process. There the mixture cons
Of equal parts of Mocha and Java.
About an ounce is allowed to each
individual pot. The pots themselves
are quaint looking affairs of ham,
l1.nC t)11 ~
with glass tops. Underneath is
swung small spirit lamp. In the
body Of the pot is placed a sufficient
quantity of cold water, whilo the al
lottod ounce of Mocha and Java i;
put, perfectly dry and very finely
ground, in the glass top. Whom tho
water boils, the steam slowly as
cends through a tube, and as it per-
meates the dry coffee drop by drop
the pure coffee essence falls into 4
receiver, with the result that a per-
fectly pure, full favored coffee Of
thetullest strength is obtained. This
process is also used by many of the
quaint restaurants affected by the
foreign element, but the coffee used
is the strong black blend popularly
known us Turkish. Russian coffee
is also made in the Viennese pots.
The mixture consists of equal parts
Of Rio, Mocha and Java, to (Which
has been added Il tablespoonful Of
dark brown sugar, Il tablespoonful
Of rum and a liquor glass of kum-
mel
At both the Imperial and the Fifth
Avenue the Mocha and Java mix
ture is favored, but ut these hotels
both French and Viennose pots are
tabooed, and the old fashioned meth
od of straining the coffee through a
flannel bag prevails. New York
Times.
Antiquity of Welsh Melodies. @
The antiquity of many Welsh
melodies is traced with difficulty,
but there are good reasons for be-
lieving that 1.-THE March Of the
Monks Of Bangor dates back to the
event which it celebrates and that
it was in reality the strain by which
those devoted men, the white monks