The labor world. [volume] (Duluth, Minn.) 1896-current, 1898-08-27
HOW GOOD COFFEE is MADE.

Different Methods In Use at New York
Hotels and Restaurants.
# 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 compromising 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 lie 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
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 a we'll served dinner, his respect
for the housewives efforts would
probably inc1 ease, while his enjoy
ment of the postprandial nectar
would doubtless be augmented.
~ %lo1 ooc,f 00V1f q MI n q G
in every large hotel and restaurant
in the city is known as the "coffee
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
cofeepot or urn to be used in con-
cocting the beverage.
The views of the Waldorf coffee
man differ from those of the super
intendent of the Imperial. At the
Fifth Avenue another blend and an
other mode of compromising are
adopted, while at the Arena the
method of coffee making is peculiar
ly their own. At the Waldorf the
blend favored for breakfast coffee is
two-thirds of pound of Mocha to
one-third of Java. The Waldorf COT
fee man does not favor coffee that is
finely ground, but soaks it in cold
water for full hour before it is put
in the large sieves of the countless
huge silver urns of the establish
ment. For breakfast he uses about
a pound of coffee to quarts Of wa
ter. This is poured through the sieve
and strainers, which are arranged in
the urns in the regulation French
cofeepot fashion, four times. The
result is clear, amber colored liq-
uid of excellent flavor and strength.
For the after dinner coffee he pre-
fers 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 consists
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
mered brass, porcelain lined and
with glass tops. Underneath is
swung a small spirit lamp. In the
body of the pot is placed sufficient
quantity of cold water, while the al
lotted ounce of Mocha and Java is
put, perfectly dry and very finely
ground, in the glass top. When the
water boils, the steam slowly as
cends through tube, and as it per-
meates the dry coffee drop by drop
the pure coffee essence falls into a
receiver, with the result that per-
fectly pure, full favored coffee of
the fullest 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 popularity
known as Turkish. Russian coffee
is also made in the Viennese pots.
The mixture consists of equal parts
of Rio, Mocha and Java, tolvhich
has been added a tablespoonful Of
dark brown sugar, tablespoonful
of rum and liquor glass of kum-
mel.
At both the Imperial and the Fifth
Avenue the Mocha and Java mix.
ture is favored, but at these hotels
both French and Viennese pots are
tabooed, and the old fashioned meth
cd of straiping 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-