New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1905-12-03

be out Of place since though not the largest IL
perfecty appointed pc and best Equipped Of its kind
in this country. All Of the machinery Is Oh ; J4g
furnishing the motive power, and, with the use
of automatic devices and appliances making Ior
for the first eliminates dust dirt grease ana
startling minimum the number of operatives re-
The building in which the rcompany,s Offices and
plant are installed Is CONNEXIONS SIX Sf9cS
has s been remodeiied to suit and which in its
arrangement and appointments httIngly houses
in addition to carrying large stock therein, has
haa tHe ioretnouEme 10 se oay sill 90 on Should
fire occur in the factory: and, to the same end 1t
keeps a very considerable reserve at the planta"
ton s4~ % 49,
TO MAKE COFFEE.
The best coffee may do quite as much harm as
the worst If improperly prepared as a beverages;
for as before said. tannin IS to be found in all
cofees That this is Injurious to the tender mem
braneous coating of the stomach is easily under
stood when it is remembered that its most common
use is the tanning of leather That it is harmful
to the delicate and sensitive nerves Of the stomach
IS equally easy of comprehension; these are
naturally and sufficiently excited by healthful
foods agreeabIy so by certain mild acids. but all
strong ones overexcite and derange them. An
acid strong enough to remove all Of the cowhide
save its fbrous tissues be depended upon to, in
time, damage both coating and nerves almost be-
You'd repair. Fortunately. it is simple matter to
get the caffeine and the other beneficial qualities
of the bean without releasing the tannin. Water Is
the agency used to obtain both the good and the
evil principles; but the manner in which 1t is en-
ployed determines the question IS to whether one
shall have both, only the good in making coffee.
Grinding the bean divides 1t into greater or
less number of cubes, according TO the fneness or
coarseness with which it is ground. Upon the six
sides of each of these cubes gathered the
tiaI oils of the coffee, which be extracted by
passing water even cold water, slowly through the
ground coffee; and the same operation viii release
tho oiY1h
boiling unless the ground coffee Is allowed to re-
heaIthful and curative properties of cafeine have
been described but there are other virtues ascribed
to it by those who live in the eneryating cimates
and in the malaria! regio7s Of the southern por.
Latin America which lie near the equator There
it is relied upon to restore much Of the energy
there also it Is looked upon, to certain extent,
as o ana coee ia sat no one
The methods, however, are more or less crude: II
mechanicaI-and certain--means Of preparing
infusion in which all the beneficent qualities of
the bean are found and from which the tannin is
or the innumerable attempts which have been
recent date seems have resulted most satisfac-
are scentiacay Correct this IS the maehPe o
Tered TO ne ppBic under The name Of the Uni
Frary & Clark, of New-B Britain. Conn, its manu-
for the water placed cold IN T the reservoir s and
eoW ee bp 6 G9ee e The b epP q Pggn IN
above it. as is done to make drip coffee OF
bag Immersed % make boileG cof Fec q
But perhaps more particular description OF this
PercoatoI IS deSlTdD4e by referring TO the cut or
the percoiator. and the accompanying key in which
its several parts are alphabetically Identified the
reader will be enabled better follow the descrip
ton The drop of water in the small valve (A) when
the reservoir is placed the jet of heater soon
becomes steam. which, expanding, causes the cold
water in the tube Cd to rise and flow, as from
fountain. through the tube nozzle (Ci) and to dis
itself i'll the form Of spray upon the ground
coffee 1) into which slowly soaks thence it per-
colates through Sits I'D and so finds its way
back into the reservoir This operation being con-
1inuous by the tme-l2 minutes-the infusion
boiled all of the beneticent principles will have
been obtained from the ground coffee and from the
process-the tannin Will not have been released.
The fragrance and Paiatabity of the infusion are
process of the volatile essences Of the coffee,
they have way OF escape open to them, the
the We're the water botllrg since, thus, steam
would be generated in sufficient volume force its
way carrying with II these grateful essences.
It should be noted that the Sits OF the percolator
Cd are purposay placed angle to hold back
the fine particles coffee, which would otherwise
the sides. instead OF holes in the bottom OF the
cup which contains the ground conee makes of
me HaGile e bofton Of The nercolator cum 6
ing slightly convexed, the water is forced flow
through the coffee outward, and against the Sits
oughly gets all that is desired of the bean that 1t
takes onethird less of coffee TO produce with it the
decoction, and that 1t is therefore, great
omizer. and will pay for itself in comparatively
levers in 1t and intend that it shall come TO be
sidered Indispensable. To fit II TO grace any board
ine:al-even Silver or gold-and ornamented to suit
tic most fastidious tastes.
The Universal Pecolator has evidently COM
menGed itself to the public generally for the
manufacturers report that, although they
poying large force. night and day. they
able to keep up win the demands