The Savannah morning news., 1903-08-30

| 1--WE buy ours at Cheap & Match
ems said the little Syrian bride, al
she poured the foaming coffee. 1T il
! so reasonable in price," she added
with enthusiasm.
The face of the American woman
| who was trying to find the best way OF
making coffee and as many ways as
possible, heightened. 1t was a great
treat to her that she had been able to
make the acquaintance of the little
Syrian woman, and she hoped to get
many new ideas concerning coffee from
her. But there she was, in the first
moment, Boosting of coffee from one
of the popular department shops; and
the American woman in her first visit
to the Syrian quarter of the big city
had paid 81 a pound for what the dark
eyed foreign salesman had declared
was necessity for making superior
black coffee.
At least the coffee she was drinking
was made in the genuine Eastern way
in a tiny Turkish pot like a small brass
measuring cup, without a cover, and
with a nose at one side and a long
slender handle. 1t would not hold an
ordinary breakfast cup of coffee, but
it held four of the little Syrian cup
fuls. The berry had first been ground
to a. powder in an Eastern coffee mill,
a long, slender cylinder of heavy
brass, two inches or a trifie more in
diameter, with a crank at the top. A
teaSpoonful of coffee for a cup was
placed in the tiny pot and was sweet
ened with powdered sugar to make a
sweet syrup, and hot water added.
This mixture was brought to boil
on the stove, removed for a few Sec
onds when it foamed at the top, re-
placed to boil up once more, and then,
while still foaming, poured thick into
the cups. 1t was unpleasantly sweet,
and was what the American woman
would have called muddy-that was
the intention-but it was genuine
Eastern coffee, interesting if not pala-
table, and served with Eastern confec-
tons and sailed pistache nuts.
Any woman can make the coffee, but
she will not care to a second time. 1t
is advisable to serve the ordinary black
coffee in tiny Eastern cups in their
metal settings when an Eastern effect
is desired.
1t is surprising to the uninitiated
the number of ways in which coffee
can be made. The name of the coffee
pot is legion. In one large shop they
have over forty different kinds of cof-
feerots and machines, not including
the different sizes, which would bring
TIE number up into the hundreds.
They range from the one-cup pot, or
biggin, to the gallon size. This in
cludes copper, brass, nickel and alum
irum pots and machines, fireproof pot
teries of different kinds, china, en-
ameled ware and tin, without consider
ing the more expensive pots and ma
chimes of silver, the fancy china pots
for serving breakfast coffee, or the
fine china, silver and gold pots of deli
cate shape for after-dinner coffee.
There are innumerable coffee higgins
in two parts, the upper with the Strain
ers for making drip coffee. One of the
newer varieties has an extra part.
This is a regular teakettle of metal,
into which the china or pottery biggin
is set so that the coffee may be kept
hot while it is making.
Germans are, perhaps, the greatest
coffee drinkers, and so most of the in
Vulnerable varieties of coffee machines
come from Germany. They are made
more or less on the same principle. The
water is heated over a lamp beneath
and, rising in the pot, percolates
through the coffee and is carried into
a connecting vessel or outer part Of
the machine, where it may be poured
off clear and strong.
1t is much on this principle that the