Phillipsburg herald. [volume] (Phillipsburg, Kan.) 1882-1905, 1901-04-02
A CUP OF COFFEE.
Mueh Depends Upon the Making
Whether 1t Is Good or
Not.


The rarity of cup Of good coffee
need not be dweIt on. 1t requires
the greatest nicely of care to pre-
pare good cup of coffee. It requires
nothing more. because. with all the
complaints we frequently hear of
adulteration of the coffee bean. it is
easy enough to get as good coffee as
ever was imported if we pay the reg
ular price for it. There is a great
deal of poor coffee in the market
which is sold at such low price that
it tempts purchasers. This is often
coffee that has been Drowned SO long
that it has lost its flavor. or it may
be poor wild coffee, naturally coarse
and rank in flavor, says the New York
Tribune.
The chief reason why a good cup of
coffee is rare is not because of the
quality of coffee used. but the way
it is treated when it is made into
a beverage. Unless we purchase only
a weeks supply of coffee at once, and
are sure it was Drowned the day we
purchase it, we cannot be sure of
having good coffee. Coffee should be
ground fresh the morning it is made;
therefore, it should always be pur-
chased in the bean. 1t deteriorates so
rapidly after it is Drowned that
Drowned coffee should always be kept
in a. tight metal caddy. Tt is a con-
siderable saving in price to buy raw
coffee by the bag. It is not a great
deal of trouble to brown a weeks
supply at a time if we have a good
coffee rooster. This rooster looks like
the peanut rooster of the street VEN
der, and may operated in much the
same way. It will cost from So to
$2.75 and will last lifetime.
Raw coffee improves in keeping.
The only reason why Government
Java" used to command a higher price
than any other coffee was the secur-
,ity this name gave that the coffee had
been sealed in bonded government
warehouses for seven years. There
is no such coffee now, and the only
way we can secure coffee which has
been stored any special length of
time is to buy it in advance and let
it ripen in our own attic. The last
of a bag of coffee properly hung is
far better than the first.
It is important that coffee should
be made, whether it is dripped or
boiled, in a perfectly clean pot, there
fore a porcelain or porcelain lined
dish should be used to make it in.
This dish should be washed and wiped
free from any film or coating of old
coffee every time it is used Metal
coffee pots of every kind are to be
1bhorred, yet metal coffee pot, with
close mouth, arranged so it cannot
be properly washed and wiped out,
is the utensil in general use for max
ing coffee. The acid of coffee unites
readily with metal, even with silver,
and remains after the coffee pot has
been used repeatedly, in heavy black
coating strong enough to infect the
flavor of any coffee made in the pot.
The tenacity of this coat of old coffee
may be realized when we know that it
requires a strong solution of an al
kali like salsoda to remove it.
Coffee is a pure, wholesome bever-
age when properly made in a clean
dish and served fresh and fragrant.
A cup of such coffee cannot be Sc
cured by slipshod methods. One OF
the best utensils to make coffee in is
an earthenware pipkin which Will
cost ten cents. Tt is made wide
mouthed and can be easily cleansed,
and is a material which is certain to
| be pure and wholesome