Bisbee daily review., 1914-01-04

attorney will contest any effort made to secure reduction in the bond. of known purity. Pure coffee will set tie to the bottom very slowly and will color the water but slightly for some little time. On the other hand. adul- terated coffee win settle to the bot tom much more rapidly, and will very shortly color the water deep golden brown color
 This also serves as a test for the presence Of coffee as an adulterant in such coffee substitutes as may be advertised to contain no coffee. but actually contains very considerable amount of coffee. as only a few grains of coffee substitutes will float.
 USES AND EFFECTS OF COFFEE
 The action of coffee on the body de- bends entirely upon the amount Of jamie acid, caseine and volatile oil it contains. Long cooking increases the amount of jamie acid an acid that interferes with the digestion Of starchl
 In roasting coffee beans. the oil caf- feol is produced and gives the de- lightful aroma to coffee. Since it is
 very volatile, ground coffee should always be kept in an air tight can or jar.
 Caffeine. ike alcohol is stipplant. but unlike alcohol it effects tlQ cen tral nervous system rather than the heart. It removes the sense of fatigue. yet is apt to produce sieeplessness.
 The stimulating effects Of coffee was recognized in remote ages. Ira dition has 1t that a shepherd living in Arabia observed every evening @
 strange hilarity in his goats, Watch ing them he foundthat during the day they eagerly devoured fruit from a tree he, had hitherto. He tried the ef-
 feet of the food on himself and was
 thrown into such a state of eXalta.
 ton that his neighbors accused him
 of having drank of the forbidden wine
 but he revealed his discovery and they at once agreed that Allah had sent them the coffee plant as a suh' , stitute for the wine.
 . Long boiled coffee or long perco ? lated coffee should not be drunk be l cause of the large amount of tdaniC acid it contains. Coffee grounds should not be reused. Dyspeptics should
 never use coffee.
 l There are two ways of making cof
 fee, Altering or percOlating and boii f ing. The following are two excellent . recipes
 FRENCH OR PERcoLATED COFFEE 1 cup of finely ground coffee. r 9 cups of boiling water , Various kinds of coffee pots are oI
 the market for making filtered coffee
 All contain a strainer to hold 'h'
 coffee without allowing the grounds t'
 mix with the infusion. Some have a'
 additional vessel to hold boiling wa ter upon which the coffee pot rests. Place the coffee in the strainer, th' strainer in the coffee pot and the DO
 on the range. Add gradually boilinI
 water and allow it to filter. Cover bs tween additions of water so as no
 to lose the aroma. If you desire strong
 CT coffee, re-filter it.
 BOILED COFFEE cup of ground coffee.
 7 1 egg.
 ' 1 cup of cold water.
 scald granite ware coffee poi ', Wash the egg, break and beat slightly. Dilute with one-half Of th 1, cold water, add the crushed shell an e mix with coffee. Turn into the ccfe |. pot, pour on the boiling water an r. stir thoroughly Place the pot on th 7, front of the range and boil three mil q utes. If not boiled long enough, th n coffee is cloudy if boiled too lonl g too much jamie acid Is developed e The spout of the coffee pot shoul II be stuffed with soft paper to proyef " escape of the aroma; stir and pol
 some of tbe coffee into a cup to se
 that the spout is free from ground {. Return to the pot and repeat Add ti ,,. remaining cold water to aid In ci a h ing the solution. since cold wat'
 carried inc grounds to the bottom { - the pot. Place the pot on the back q the range for ten minutes. Servo ' yonce. The egg seems to give riCn' fs M "A ..uoa ...co fc tha tave