The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-02-20
TABLE AND KITCHEN.

Conducted by Ida Ames Willis, 719
Chamber of Commerce Building, Chi
cago, to whom all inquiries should be
An Rights Reserved by Banning Co..
Chicago.
Some Interesting Points About Coffee
Coffee, which makes the politician
wise" declared Pope, who was a con-
frmed coffee drinker.
Milton sang its praises thus: "One sip
of this will battle the dropping spirits in
delight, Beyond the bliss of dreams
While Sydney Smith tells US that, il
we want to improve our understanding,
drink coffee" And thus we find its
praises sung by poets, wits and men of
note from the period of its discovery,
which seemed to be a happy accident
The delicious. aromatic favor, once tas-
ted, recommended it Immediately to
popular favor, which has in nowise d.
minished.
COFFEE HOUSES.
History informs us that the first cof-
fee house was opened in Constantinople
in 1854 and became so popular as to have
many rivals and so excite the condemna-
ton of the priests, on account OF the
counter attraction which 1nterfered
with religious observances, and to cause
the "ungod1y coffee divans to be closed
by the multi for time But they, mn
ally proving that coffee did not come
under the head of coal, which is forbid
den the pious Mussulman's use by the
Koran, the ban was removed The nrSL
London coffee house was opened about
1862 and in Queen Anne'S time there
were 5000 in existence. These partook
much of the nature of clubs, and We're
selected according to individual prefer
ence or choice of kindred SPIRITS; DuI al
all or any of them were to be found men
of wit and learning, science and letters
The first coffee house opened in New
York city was in 1882, and was known
as Browns, the noted reStaurateur. This
was done on the advice of physicians,
who urged all to refrain from the use Of
alcoholic beverages and drink only pure
Coffee in order to avoid an attack of
cholera, epidemic at that time
SOMETHING OF ITS PROPERTIES.
1.-The value of coffee, as a beverage. is
greatly dependent on the care and skill
manifested in its preparation" This is
essentially true both in regard to econ
ony and health
IN the roasting process the coffee ber-
ry is subjected to a temperature of 200
degrees Cent, or even more. During this
process the berries assume the dark
brown color; the sugar in the berry be-
ing converted into caromel and a VO-
latfle, ethereal oil developed, which gives
the coffee its delicate aroma. To obtain
the finest flavor from the berry the COT
fee should be used as soon as possible
after roasting, owing to the volatile ma
ture of the oil, which IS rapidly dispe1led
and the aroma lost with long keeping.
1t is no trick of the imagination that
causes US to compare unfavorably the
average cup of coffee of today with the
delicious beverage our grandmother
used to make, who roasted her own ber-
ries.
Aside from the aroma that makes the
coffee so inviting, it contains many 9TH
er properties to recommend it as a val
liable adjunct to our diet list and it is
only the Incorporate use that makes it
harmful, except in certain individual
cases and physical conditions.
AS A TEMPERANCE BEVERAGE
The stimulating properties contained
in coffee are only sufficient to restore an
exhausted system without possessing the