davidaulloa/AmericanStories huggingface dataset:
The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1918-04-25
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from
The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1918-04-25
ESTABLISHED 1875.

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The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1918-04-25
1S-inch Roller Toweling
DC Ward

Heavy absorbent nn~n md
cotton MIXED. wWsbed and
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New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-07-07

OF the experts go so far as to say that a good
cup of coffee depends equally upon three fac
tors good green coffee the right roasting and
the right making. The Institute can help you
solve all phases of the problem We can
offer you through the clubs known kinds Of
coffee, roasted in two definite ways. at a clear
cut price, which will be the wholesale cost plus
the narrowest possible margin for handling.
The proper making Of the coffee ton which
one-tmrd OF the success depends YOU must
take care of yourself. But on Page OF
Inc Tribune Institute section for next Sunday
'Juiy l4) VIII be gwen comprehensive de-
scrlptlon of the various devices and methods
Tor making good coffee and the reasons why"
SO thaJ you can make your own choice after
careful experiments with known samples
The expression the Organizer heard over
and over when shopping IN the retail stores
Tor coffee was: 1T is all matter Of taste
W foM co1ees purchased IN one retail store
zoe tound that tsco Of the cofces differed 10
cents IN price, and that these two cofees mere
practically the same bedns but one had u
higher roast than the other
Speaking frankly, feel that there is much
unnecessary, misleading mystery about coffee
Without doubt there many people who
think they mast pay from 80 TO Is cents to
get satisfactory coffee The idea therefore
mas suggested itself to offer to readers of The
Tribune as we'll as our club members (anv
one can become club member number Of
SSaHhples VI colee, put out IN different coored
bags cred, white and blue). without any state
ment beng made as to the kind or price of
coffee offered
II 1t Is in very fact all "a matter Of taste"
would not this be excellent way for YOU to
try the coffee on its own merits without be-
ing influenced to where it came from. or
what 1t IS going TO cost? Suffice it to say the
coHee, Whichever one you choose, is going to
cost you very much less than you are accus-
toned to pay for the same grade
Gut out and sign the coupon now. and send
1T IN with your remittance. Two weeks from
to-day The Tribune Institute pages will tell
you the name of each coffee, how # is roastsd
what 1T costs u.s. and what it will cost Won
through the Consumers Cooperative BUYING
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-07-07

these are considered very ''thin"-or "Meak,"
as the average person would say.
1t developed in the course of the ingestiga-
ton in the wholesale coffee market that the
very finest coffees originally came from East
India and were known to the public as Javas
and Mochas. But present shipping conditions
preclude the importation Of coffees from these
far distant points. AS matter Of fact, we
were Informed that comparatively little real
Java or Mocha coffee has come to the United
States for good many years past This was
interesting information, as people will recall
that nearly every grocer was Offering his "Java
and Mocha blend" at high prices up to few
years ago. That was before the Federal food
law looked into the matter of labelling!
Coffees imported into this country in
their green state. The public gets them
roasted. This roasting is done here, and is
rather technical and very important opera
ton. 1t seems that after coffees have been
roasted the experts will disagree as to
their exact grade. 1t becomes apparent there
fore that in coffee. those so inclined have q
very fertile field for mystery, misrepresenta-
ton or substitution. This, at least in part
explains why there are so many coffees at so
many prices offered to the consumer
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-07-07
Velues and Prices,
Retail and Wholesale

Retail prices varying from II to as cents
would seem to indicate very wide variation
in the wholesale value of coffee. Our investi
cation did not prove this to be the case
Among all the samples submitted to the ex
rerts there was variation of approximately
cents pound in the wholesale prices be-
tween the cheap Brazilian coffees and the verv
best Bogotas. We were told that excellent
Santos coffee could be bought in large quanti
ties, roasted, at from Is to Is cents, and that
the best Bogotas would range somewhere be-
tween 10 and q cents
These prices did not seem to justify the
range Of price found in the retail stores, and
when we bear in mind that the wholesale prices
quoted are for the best grades of Brazilian
and Bogota coffees, and that at wholesale COZ
fee can be bought as low as Is cents for New
York City consumption, it would appear that
The Tribune Institute Consumers Clubs could
effect for their members a considerable saw
ing by adding coffee to the list No sooner
said than done
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-07-07
See Page for The Ne,D Citizens Point of Vie,u

1t must be made fresh every half hour at
least Git is better to make it fresh every t1t-
teen minutes), but if it stands longer than
half an hour it is not the same Can l tell
you anything else, MADAME"
You can," replied. "You can tell me why
the coffee which one makes at home, even
when one uses the same blend as you use here,
never tastes the same"
Il can explain that only in one way madam;
buying in the retail stores as you do you can
not be sure of getting the freshly roasted
beans or those that have been freshly ground,
and that will make all the difference in the
world in the taste of the coffee"
"And what is the difference would ask,
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-07-07
CONCERNING GOLFER.

hrst-class restaurant or hotel. A cook NAV
be wonder in every other wav: she nav
prepare the most delicious entrees and tho
most elaborate desserts, yet when it comes -
coffee she is likely to fall down with q dr,,
sickening thud
have about come to the conclusion that
the ability to make good coffee is eift Of
the gods, and either you are born with If or
you are not. All the electric percolators and
modern contraptions in the world will MT
necessarily deliver good coffee The onlv oua,-
lty which can be absolutely guaranteed bv the
use OF these patent coffee pots is CLARITY. and
this after all, is only one consideration. for
coffee is one of the things that cannot be
judged by appearance.
When you think of the perfectly good coffee
which was made in the old-fashioned tin ~,
enamelled pot you wonder it, after ALL the
vessel in which it is made is of paramount
Importance, and yet, if it isn't the not that
makes the difference in the quality of the cor
fee, what is it?
asked myself this question, and I set out
on tour of investigation to learn the answer.
Editors Note: Miss Foster is respectf,,1,u
referred to Page of neat SUNDAYS issue Of
the Institute section I
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-07-07
IFS CHARMS AND MYSTERIES

called his guests. The fame of this new drink
travelled fast, and the guests returned again
and again, bringing their friends, who in turn
brought other friends, all anxious to try the
new connection. This constant procession of
self-invted guests after time began to pail
on the long suffering merchant. Being man
OF vision and foresight, he called his servant
to him one morning and made him business
proposition; ne offered to set him up in bust
ness as public dispenser of the popular bev-
erage HIS offer was accepted, and the first
coffee house IN England opened in New
mans Court Cornhill, in 1861, and let us
hope that the merchant reaped the benefits Of
his venture and dwelt in peace forever after
Uncle Sans Coffee Pot Holds
Half of the Worlds Coffee
Did you know that as a nation we are the
second largest coffee drinkers in the world and
that we consume one-half of all the coffee that
is raised? But am sure that YOU could never
guess the nation that heads the list It is not
France or Turkey or Arabia, as you might
think. 1t is Holland. If you have ever lived
in Holland you will not be surprised at this. for
you will remember that in that little land of
bikes and canals the II o'clock coffee is lust
as important a function as afternoon tea is
In England You will remember that all bust
ness ceased that the laborers came in from
the fields and the fishermen from their boats
to partake of the coffee and honey cake that
were served in every household at exactly IL
o'clock
We always think of France as a country
where coffee drinking is carried to excess. but
as a matter of fact France consumes onlv
half as much in proportion to the number of
its inhabitants is consumed in the United
States.
The greater part of the coffee drunk in
France is consumed in the afternoon and even
lngs in the cafes, for at least half the popu-
lation drink chocolate in the morning. and
those who take coffee use an equal portion of
hot milk.
Why "Mazagran"?
And, speaking of the French cafes. did YOU
ever wonder where the coffee which is served
there IN long glasses gets its name of "Maza-
gran! In the course of my coffee excursion
the other day asked this question of a num-
Der of Frenchmen, walters, stewards and
chefs, who | thought might know, and +
was much amused at their replies. l have
noticed that when Frenchman is in doubA
he plays the name of the great Napoleon for
trumps and feels that the game is his And
this was no exception; one man told me that
"Mazagran" was the name of one of Ma
poleons generals, another that it was the name
of a city which Napoleon had conquered and
tire third went so far as to declare that ythe
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-07-07
New York Chefs Talk
Sagely, But Say Little

went to number of our best hotels and
restaurants with the idea that as their coffee
was invariably so excellent the chefs would
be able to enlighten me, but the answer was
always the same. l think I can repeat it
almost word for word
We use Mocha and Java, madam. our own
blend. The proportions? All, that, madam,
cannot give you; it is the blend which we have
used tor many, many years, and it has made
us famous. Pure Mocha and Java and moth
ing else. Chicory? Never madam, never in
this country. In Paris, yes, but here it is not
allowed and our patrons do not like the taste
In France we put little chicory in with the
coffee to give it a better color, and many think
1t also improves the TASTE
I'VE roast the beans ourselves, three times
week, and we grind the necessary amount
fresh every day; and that, madam, consider
the great secret Of good coffee The beans
must be very carefully roasted at just the
proper temperature until they are of the right
color This is most important, and it is quite
important also that the beans should be freshly
ground. We make it in those large nickel
plated urns, madam; if you will step up on a
chair you can see the cloth bag in which we
place the coffee. The water must be at the
boiling point when it is poured over the coffee.
We use one pound of coffee for every gallon
OF water. The water filters through the coffee
and then it is ready. 1t never boils. madam.
but it is kept at the boiling point all the time
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-07-07
By r. P. ELLIS


TINE telephone bell rang. That was the
third trunk line going into action. All
the assistants were busy, so the Organ
izer excused himself to a visiting club chair
man and reached for the instrument.
is this The Tribune Institute Consumers
Club" asked the voice on the wire. 81 want
TO talk to the Organizer himself"
This is the Organizer speaking."
Il am chairman of one of your Cooperative
buying Clubs" said the lady at the other end
OF the wire. "My club consists of four families
besides my own. All told, we feed thirty-two
mouths in the five families, and we figure that
We have averaged saving of % cents on
every dollars worth of eggs, butter, potatoes,
beans and dried fruits we have bought from
You by clubbing orders together on your
cooperative plan. Now | want to say that we
mink you are doing perfectly splendid thing
but you don't go far enough. Why can't we
oay all our food in the same way"
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-07-07
Some Things We Found Out
About Coffee Buying

1t was an afternoon we'll spent Some stores
were selling the same coffee. in paper bags and
in tins, at the same price. The organizer real
lied that the tin containers must cost from
to cents, and wondered why the consumer
was not given the benefit of the saving WHEN
the coffee was handed out in paper bag.
After elicitng all the information he could
from the clerks in the retail stores, which DID
not amount to much more than "take your
choice at these prices" the Organizer secured
some introductons to experts in the coffee
business.
1t appears that the majority of coffees come
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-07-07
Come to the Party and
Help Solve the Mystery

Not the leact. advantage the consumer will
gain will be the fact that he will know exactly
what he is buying and what it costs at whole
sale. The deeper we delve into this coffee
mystery the more complex it becomes. Some
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-07-07
Why Cooperative Clubs
instead of Stores

That" answered the Organizer, "would re-
quire the opening of cooperative store, and
'nen only the people in the immediate neigh
Oorhood could patronize it. Right away you
would have all the expenses other retailers
nave-rent, clerk hire, stocking merchandise,
expense of doing up small packages, etc. l
nave never been able to where the
operative store plan was any very material
Improvement on the chain stores, in a place
IKE New York, at least. Much of the profit
We chain store operators make comes from
'aelr superior organization, which it has taken
aein years to perfect No cooperative store
large community could hope to compete
g'a them at the start
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-07-07

Bogotas which are considered superior to the
Brazilian Santos. There are also coffees from
Venezuela, known to the public as Maracaibo
Others come from other Central American
points and from Porto Rico and Hayti, but
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-07-07
Turkish Coffee Is Quite
Another Drink

In Turkey and Greece and Arabia, where
the people are inveterate coffee drinkers, the
coffee is prepared in what is known as Turkish
fashion. Each household roasts its own beans
In fiat pan over brazier of burning Goals.
These beans are then ground in small hand
mill or they are pounded to a powder in a
mortar A teaspoonful of this powder mixed
with the same amount of powdered sugar is
allowed for each cup of coffee This is placed
IN one of the brass pitchers with the long
handles, with which we are all familiar in the
Turkish restaurants and hotels. Boiling water
IS poured on this powder and it is placed over
the Goals and allowed to boil for minute or
two, and then it is ready to serve in the little
handleless cups, which fit into brass holders.
All of which doesn't help one much in the
search for the secret of making perfect cup
OF coffee But if the greatest chefs in town,
men who should be authorities on the subject
say that it is largely freshness of roasting,
grinding and making that spells the difference
between real coffee and its limitations why
search further for subtleties?
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-07-07

from Brazil, and the best of these are known
as Santos. There are also coffees coming from
Central America, Colombia chiefly. These
coffees have had in the past a general trade
name, "Bogotas." There are three grades of
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-07-07

other things; why do it, or let any one else do
it, when you buy foods?
There is no one food that is more mysterious
than coffee. Do you know what is in the blend
you buy? Do you know why you like this or
that coffee?
Come to The Tribune Institute coffee drink
ing and find out all about these things Then
you can buy with your eyes wide open. Be
sure to let us know by telephone or mail which
sample, Red, White or Blue, you like best, and
how you made your coffee
On July Il, in this same space, we will give
you the key to the mystery, and you can buy
regularly the coffee that you prefer, unground,
through The Tribune cooperative clubs at
saving of from to Is cents pound.
This is the cornerstone of cooperative buy
ing: The consumer has right to know the
truth about what she buys, its quality, its treat
ment and its real cost This means being able
to buy intelligently, to get the most for your
money and spend less of it.
ANNE LEWIS PIERCE
Director, Tribune Institute.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-07-07

word was coined by the great man himself
from 'mezzo," meaning half, and gran" which
was shortening of grand, and the two to-
gether meant "half-grand glass" 1t was
Alp'nDnse, one of the oldest of the walters at
the Cafe Lafayette, who finally solved the
mysrery correctly, and that without any help
from the great Napoleon. 1t appears that
some French soldiers were served in town
IN Algeria called Mazagan with coffee in
tall glasses, and when they returned to Paris
they introduced the custom in their favorte
cafe, calling the name of the beverage as
served "Cafe MazapranV
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-07-07

TRANCE, isn't it, how a Whit
of a familiar odor will awaken
memories of scenes and cpl
sodes that otherwise would be
quite forgotten? For in
stance, the odor of steaming
coffee always recalls to my
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-07-07

stone terrace in old Tangiers, where pink pc
raniums grew on bushes and the purple hello
trope hung in great clusters from plant that
was really good sized shrub where the
moon shone through the leaves of great pal
metto tree, making a lovely pattern on the
smooth stone floor, and where Polly and Billy
and |, sitting on the parapet overlooking the
moonllt harbor, slipped the delicious coffee that
had been served to us by a barefooted Arab.
1t was coffee made in the European manner
and served with glass Of ice water on the
side, as is the Spanish custom, and to nv
mind it was the very best cup of coffee that
have ever tasted in all my-well. never mind
how many years. Whether it was really so
EXCEPTIONAL or whether its excellence was en-
HANGED by the moonlight and the soft southern
air and the presence of the two best pals in all
the world, am not competent to Judge hut Il
will always be my undying regret that I did
not wiring from that soft-footed Arab the So
cret Of preparing the heavenly concoction.
Is Coffee Making Talent
ora Science?
lthas always seemed to me that the making
OF good coffee was the easiest thing in the
world, and yet it is surprising to find how
rarely one is able to procure it outside of q
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-07-07

between the coffee made for breakfast and
that which is served after dinner?"
"There is no difference in either the coffee
or in the method of preparing it except that
we make it stronger for after dinner USE"
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-07-07

Smyrna in the year 1850 he brought with him
a quantity of coffee beans-an article quite un-
known in England-from which his servant a
Greek named Pasqua, was wont to brew
delicious beverage, with which his master re-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-07-07

Il see Well, just what else do you propose
to handler" "Any staple food product" an
swered the Organizer, (which we find is cost
ing the consumer whole lot more at retail
than the price at which we can deliver it to
homes in semi-wholesale quantities. That is
why we started with butter and eggs. Then
we found we could sell for II cents pound,
in five pound packages bean which was the
equal of the navy bean, costing 10 cents or
more in the stores. We took hold of prunes
and are selling them to your club of five fami-
lies for less money than some retail grocers
have to pay for them Our intention is to
keep adding to our list Of staples those
products that we find can be handled by this
consumers club plan to the best advantage"
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-07-07

And that was the whole sum and substance
of the information which 1 was able to gather
as to the practical methods of making good
coffee. but in the course of my travels |
picked up various facts concerning coffee which
interested me.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-07-07
A Club Chairman
Calls for Coffee

care you doing anything on coffee? My hus-
band is-well-particular about coffee, and I
have been trying all over town to get coffee
that will please him. have paid all the way
from FL cents pound to As cents. And here
is the funny thing: the coffee we like best we
are paying rs cents a pound for. 1t seems to
me that The Tribune Institute could investi-
gate the coffee situation and get US club men,
bers good coffee at the right price,"
81 am mighty glad you called" answered tho
Organizer 81 shall start the investigation
Immediately. This is of the most valuable
suggestions that has come to me from any Of
our club charmen. Watch The Sunday Trib-
une for the answer"
So the Organizer went out on coffee buying
tour He bought pounds and pounds of coffee.
In one we'll known store he was offered coffee
at four different prices. In another store he
saw coffee quoted at from 20 cents to 45 cents,
seven grades in all. A little questioning of
the clerk as to the different grades represented
elected the helpful remark, ut is all matter
of TASTE"
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-07-07
When Coffee Was an
Innovation

1t was famous restaurateur who told me
the story of the introduction of coffee into Eng
land and the establishing of the first coffee
house In London. 1t seems that in the seven
tenth century there lived in London a roer
chant by the name of Edwards, who was won't
to journey yearly into the Far East in the
interests of his business. Returning from
SveÌŒt = World. [volume] (Cleveland, Ohio) 1911-1939, 1918-09-02

SOnOAoAo A1uUO0 OuDy Vd SVC
zkousky kazdy ctvrtek mist
nosti v posledni zkousce urce-
ne. Kapelnik En-. Petrik, 117O2
Forest Ave., S. E., jednatel FIR.
Formanek. 5913 Gable ave.
kruh Clevelandskych Geek
odbyva svoji schulz kazdou 4.
stredu v mesici v 10 hod. dop.
sini p. Kebla, roh Dolloff a
Mcbride ave. Predsedka Josefa
Kuchar, 42O9 Trumbull ave
Tajemnice Marie Macourek
5407 Bower ave., dcetnice M
Vodrazka, 1916 E. So. ul., po
kladnice Marie Blaha, 4234
Warren Ct.
Dvdr Zaboj, {. Ia, L. A., od-
byva schuze kazdy prvni pa
tex v mesici v Ceske Mar. SIM
ma Broadway. Nadlesni, Ant.
sonda, 1922 E. So ul., tai. Vac.
silhavy, 4121 E. 1876 ul., ucet.
JOS. Warak, 6703 Claasen Ave.
5. E. Ant. Majer, 1901 Croton
Ave.