San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-10-23

coffee houses in London was estab-
iished in 1862. In Paris. too, many
If these were set up. How important
they became is shown by the fact
| that one of our common names for
Il restaurant (cafc) is the French
word for coffee" or coffee house.
GROW IN CLUSTERS.
The life of the coffee berry begins
in the starry, jasminc-like white
flowers which grow in clusters on the
many branches similar to our Cali
fornia orange blossoms, which are
very beautiful against the dark glossy
leaves of the tree. So completely COW
cred is the dark shiny foliage with
these starry blossoms that it looks as
though n shower of snow had fallen
on the slender trees and have frag-
rance like the American honeysuckie
only far sweetcr. This blossom de-
yelops into a green cherry-like berry,
which changes from green to light
yellow, then to scarlet, and last of
all to a deep crimson. When they
are ripc,t he skin shrivels like an
over-ripe cranberry. The sweet yell
low pulp envelopes a pair of oval
seeds, lying with their grooved and
flattened faces together-the familiar
coffee beans. Sometimes there IS
only one seed, called from its shape
pea berry," these are carefully
separated. for they bring a higher
price. The plants continue Towering
for eight months, so that they have
buds, flowers and fruits at every stage
of Development, all through the sea-
son. There are usually three gather
ings n year. called the "early," the
chief" and the after crop"
The wild varieties of coffee grow
twenty feet or more in height, but the
cultivated trees are kept trimmed to
six or eight feet, so that the berries
may be picked more readily. Coffee
thrives best in 4 warm climate where
the temperature never falls below 60
degrees and in countries 1900 and 200O
feet above the, sea, where the soil is
rich with red iron rust or with the
gray soil of volcanic rocks. The air
must be fresh and dry and the land
hilly, so that drainage will be easy.
The chief coffce-growing regions in
addition TO Brazil and the West In
/
the worlds coffee, arc Ceylon, the
home of Lipton's famous Tea and COT,
fee states, Central America, Arabia,
parts of Africa and India, Sumatra,
Java, Mexico. the Philippines and Ha-
waiian islands.
STRIP BERRIES.
How the coffee beans get ready to
| n,,itn fhoco
are picked they are spread on a large
cloth on the ground. When n tree
has been stripped the berries are emp
tied into bags or baskets and carried
to the "SeederS." They are then
squeezed in machines like huge nut
meg graters to mash the pulp and
loosen and separate the seeds, which
are then secured clean in tanks. The
seeds are still covered by tough white
parchment" hull which is removed by
being broken between rollers after the
seeds have been thoroughly dried in
the sun or by artificial heat. A deli
cate covering as thin as tissue paper,
called the "silver skin," still remains.
This is rubbed off and the seeds, after
being sorted and baggcd, are ready to
be shipped.
The method of roasting and blending
of Lipton's coffee is on the most APP
proved and up-to-date system, with
the use of modern machinery supcrin.
tended by coffee experts. Lipton's cot.
fec is a blend of Ceylon and other
high-grade coffces with a mild, deli
cious flavor and aroma quite differ.
ent" from the other high-grade cot.
fees. Since the strength and flavor
of coffces' after roasting and blending
evaporate quickly when exposed to the
air, this is our reason for packing
Lipton's in a vacuum can; it reaches
you with all its original delicious fla
vor and freshness preserved. The va
CUM process Of packing is the only
method whereby the can is securcl,
alright.