Omaha daily bee., 1901-02-20

opposite effect In labor districts one OF
the most potent factors In opposing "ale
houses are the coffee houses" And II
one wishes try the effect OF civilization
on a tramp. give him a generous cup OF
fragrant hot coffee. II will bring out any
latent chivalry that may lie dormant
meath the livery Of the social outcast
when 1t IL Harmful.
Coffee has a decidedly stimulating ei-
feet on the heart. and when taken in ex-
cess or the infusion is too strong is apt TO
disturb the action Of this organ to an un-
comfortable degree, and the nervous sys-
tenn is affected to greater or less extent.
Dyspeptic persons should be careful cof-
fee drinkers, as its use frequently disturbs
the digestion. giving rise to heartburn.
palpitation and various toxic symptoms
causing great discomfort and often anxiety
to the sufferer. But these disturbances
generally arise. as we have said, from ex-
cessive use and stong infusons. one fire.
quent cause OF its disagreeing with dys-
peptcs is their ndulging in It after
hearty meal. Those who do not wish to
deprive themselves OF their after-dinner
coffee should indulge in the smallest guam
tity, clear freshly made, and under no cir
cumstances mixed with cream or milk Re.
member that when coffee is taken mixed
with milk and sugar II contains a very
considerable amount of nutrients and is
rather a highly sustaining food. In this
form we have the cafe au lait, which con
stitutcs, with the addition OF roll, the
average breakfast in the French house
hold. The cafe 'nor OF France which Is
usually more Of a decoction than infusion.
should be avoided by dyspeptics.
Cure and Preparation.
The raw, unroasted berry will keep for
a long time In a dry place and age improves
It. After roasting It should be kept in
air-tight Jars. Those who buy their coffee
ground should observe this rule closely. as
coffee is a great absorbant and not only
/ loses it's aroma IL left exposed, but will
/ be permeated by other favors less agree
able. For this reason tin canisters are oh.
| jected to. owing to the effect Of the metal
/ on the coffee.
| Most lovers Of good coffee agree that It
never should be made in metal coffee pots,
only porcelain or earthenware will produce
the beverage in perfection.
| Coffee must not boil. as the violent ebul-
luton dissipates the aroma. DO not allow
it to go beyond a gentle simmering point.
! good rule as to proportions is given by
a noted authority on coffee making and is
as follows; One ounce OF coffee to a pint
j OF water makes poor coffee, one and a
half ounces to a pint OF water makes fairly
good coffee, and two ounces Of coffee to a
| pint OF water makes excellent coffee A
rounded tablespoonful Of ground coffee %
each cup or half-pint Of water is the rule
| for coffee made In the ordinary way and
known as boiled coffee The coffee should
| be ground rather fine, mixed with Just
| enough cold water to moisten IL and to
each quart not more than the third Of the
white Of an egg added. Measure the cold
water, as this and the half cup required TO
settle the coffee must be included in the en-
/ tire quantity given. Pour over the moist
ened grounds the remaining quantity of
| water freshly boiled. Let come to boiling
! point and then stand where It will be Just
at simmering point about five minutes. Add
| the half cup OF cold water and allow TO
stand where it will keep hot for ten min
utes. Then drain from the grounds in
heated china or porcelain pot. 1t must be
kept at the highest possible point below
| boiling until 1t Is served or It loses its fine
! flavor. Do not use too much egg. as you
clarity at the expense OF strength and
| flavor.