TEA, COFFEE, CHOCOLATE, ETC

Tea — Note — The botanical name of. the shrub or tree is Camillia TJiea. Neither its origin nor the date of its first cultivation in China is now known. The teas of China are classed as black and green — dis- tinctions not of different species of the plant, but to the age of the leaf, when gathered, and method of preservation. Each has several sub-varieties, named from the district from which produced, or some peculiarity in the article itself. The quality of tea depends greatly upon the age of the leaf at the time of picking, the younger the leaves the more delicate the flavor. Of black teas are Bohea, Congou, Souchong, Caper, Oolong, Pekoe and others, the highest quality of which is Pekoe, and the coarsest, Bohea. When the leaves are so very young as to be covered with a down, it constitutes the Flowery Pekoe. The green teas com- prise Twankay, Young Hyson, Old Hyson, Hyson Skin, Imperial and Gunpowder, the latter being the first gathering and the finest. Impe- rial, Young and Old Hyson are grades from second and third pickings, while the inferior light leaves winnowed from the Hysons form the Hyson Skin. Of the teas of Japan, they are classed according to manner of curing, as basket-fired, pan-fired and sun-dried; are grown in two crops, the spring and fall, the latter being the best. Originally, Japanese teas were uncolored, but now they have quite as much coloring added as those of China, while they lack the body of the latter.

Teas are subject to various adulterations, both in China and the countries where sold, including the mixing of different qualities, color- ing, and other treatment, to improve the appearance of different kinds.

The most important constituent of tea is theine, identical with caffe- ine, the active principal of coffee. Genuine teas have also 20 to 40 per cent, of tannic acid, which gives the tea its astringency, but the aroma and a large share of the flavor is dependent upon the amount of aro- matic oil and theine to be extracted. When tea is infused too long the tannic acid is developed, and is denoted by marked astringency. In England and America sugar and milk or cream, one or both, are gen- erally added, but by many it is thought to detract from the flavor of fine teas, rather than to be a desirable addition.

531. Tea Dust, now generally kept on sale by grocers and tea dealers, is the siftings of finer grades of tea carefully saved and imported. While afforded at a much less price than regular tea, it is much stronger and usually superior to cheap grades of tea. The chief objection to its use is its pulverized condition. This may be obviated, however, by the use of a wire tea-ball, or a bag suspended in the pot similar to that sug- gested for coffee; or it may be poured through a fine strainer to the cups. Much less is required for the production of good tea than the regular leaf.

532* Tea Making — Is not a difficult process, a few simple direc- tions being observed. The hotter tea is served the better, and is worthless and insipid when but warm. A teaspoon of the leaf to each person and one over is the rule in using teas of ordinary quality, and it may here be observed that the better grades, and consequent higher priced

teas, possessing the greater amount of the constituents of good tea, are really trie most economical to use. The pot or urn should be well warmed with hot water, letting it stand two or three minutes, and then either used to also warm the cups or discharged. Put in the tea, and add a half to three-quarters pint of boiling water; let it stand to draw, but not boil, from five to ten minutes (some consider a medium of seven minutes about right), and then fill up with boiling water. When there is a large party to provide for, it is better to have two tea-pots, instead of having a large quantity in one. The infusion being once completed, the addition of fresh tea will add very little to its strength, so it is much better to commence anew when more is required. The character of the water also influences the quality of the tea, it being impossible to make really good tea with hard water. Excess of lime in the water may be corrected by the use of a little carbonate of soda, and some think it assists in extracting the better qualities of the tea. For mixed teas, the proportion used is generally four teaspoons of black to one of green ; more of the latter when that flavor is desired to predominate. The remarks concerning the coffee-pot or urn will equally apply to the tea-pot.

533. Iced Teas — Are now served to considerable extent during the summer months. They are of course used without milk, and the addition of sugar serves only to destroy the finer tea flavor. It may be prepared some hours in advance, and should be made stronger than when served hot. It is bottled and placed in the ice-chest till required. Use the black or green teas, or both, mixed, as fancied.

534* Coffee — Note — The cultivation of this esteemed berry is widely diffused throughout the tropical belt nearly around the world. Its name is said to be derived from Kaffa, a district lying south of Abyssinia, where it was first cultivated and used as a beverage. In most countries it is picked by hand; but in Arabia it is left to ripen until nearly ready to fall. This may be one reason for its strong and superior flavor. The active principle of coffee is caffeine, and is employed to some extent in medicine. Coffee possesses considerable nourishing qualities, and both tea and coffee produce an agreeable, exhilarating effect, being a stimu- lant without being an intoxicant. When taken in quantities or quite strong, it produces wakefulness and is not beneficial to the system. The popular taste; like that for tea, is very extended, those of strong flavor being most in demand.

Of the different coffees imported here, Java and Mocha rank the highest with connoisseurs, and are generally used mixed in the propor- tion of four to six ounces of Mocha to the pound. The bulk of all coffee used in this country is Rio, Santos, or those of South or Central American production. The former possesses a strong but not delicate flavor, while the latter are milder. The West India islands produce fine coffees, which are known under their respective names, as San Sal- vador, Costa Rica, La Guara, etc.

535* Ground Coffee — As it is rather generally believed that all put up or ground coffees sold in bulk are more or less adulterated with peas, carrots, chiccory or more harmful substances, the safest way is to

either purchase the green berry and brown it yourself, or freshly browned and ground at the time it is bought; a small quantity frequently, that it may not lose the flavor before consumed. Some persons like the flavor of chiccory, and it may be purchased of itself and mixed with good coffee in the proportion of a teaspoon to each quarter of a pound. A good substitute is also browned and ground carrot, using two tea- spoons to same quantity of coffee as above.

To test the genuineness of ground coffee, take a pinch between the wetted finger and thumb, roll it, and if pure it will remain in grains; if adulterated it will form into a ball.

When freshly browned coffee may not be obtained, the following French method is probably the best for roasting, as it is said to develop the strength and flavor more thoroughly.

536. To Roast Coffee — Pick over, wash, and dry enough for a week only, and to each three pounds add a lump of good butter, the size of a large hickory nut, when the coffee is hot; roast in a revolving roaster, which, if constantly turned, will roast more evenly than by stir- ring in a dripping-pan. If no regular roaster is convenient, brown it in the oven, or on the top of the stove or range, watching and stirring con- tinually, that it may not burn; a single berry when burned will taint the whole mass, and the flavor, which is very volatile, pervade the whole house. It should be roasted evenly a dark rich brown, and should be tested frequently, by placing a kernel on the table, pressing it with the thumb, and if tender and brittle, so it crushes easily, it is done. When roasted properly it will grind into particles, distinct and granulated. Coffee swells about one-third in bulk, and loses about sixteen per cent, in roasting. When roasted, keep in an air-tight tin can or box, and grind only medium fine the quantity needed, immediately before using.

537. To Make Coffee — To extract and retain the greatest amount of aroma is the great object to be attained in coffee making, and to effect this in the most effectual manner opinions differ. Many consider that percolation, filtering, or leeching is the best process, and to this end there are many contrivances, both in this country and in England and France, among which may be mentioned the French biggin, the English syphon iron, the National or old Dominion coffee-pot, the coffee and tea- press, and many others, all of which filter or leech hot water through ground coffee, and most of them produce a clear, rich fluid, probably as near perfect as possible. The theory is that by boiling, the finest and greater part of the aroma escapes in the vapor.

To the filtering process many object on economical grounds, urging that not more than half the virtue of the coffee is extracted, and hence it takes very much more than by slightly boiling. The fol- lowing method partakes of both, and also obviates the purchase of an expensive utensil. H

Take an ordinary coffee-pot, the spout having a tight-fitting cover; form a ring of thick wire that will fit just outside the top of the pot, leaving a space for the hinge, if any ; to this attach a thin but stout muslin bag, wider at the bottom than top, and reaching to within two inches of the bottom; the seams should be lapped and doubly-stitched,

that none of the ground coffee may escape into the pot ; warm the pot thoroughly with boiling water and empty; place the bag containing the quantity of ground coffee required, and pour over it gradually boiling water; when it has filtered through it may then be served, or brought to a boil first, as desired ; remove the bag before sending to table, using the same pot. The quantity of coffee to use depends much on the kind or quality, but a heaping table-spoon, or half an ounce, is usually sufficient for each person, with one over if there are several.

Coffees that are not made in either of the above methods, but the coffee put directly into the pot, boil rather fast for three to five minutes, and then set back on the stove for ten or fifteen minutes longer. Coffee may be cleared or settled by the addition of part of the white of an eggy egg-shells, or cod-fish skin, mixed with or put in at same time as the coffee; or a dash of cold water and letting it stand a minute after, will also clear it. Good cream, instead of milk, will make even an inferior coffee quite drinkable. Milk should always be served hot, and an egg beaten in it just before serving will add greatly to its richness. It should be previously mixed wTith a few spoons cold milk. Coffee without either milk or cream is said to be the most wholesome, especially for persons of weak digestion. Both coffee and tea pots or urns should be kept excessively clean, and once a week boil a little borax in them, with enough water to cover the whole inside. Never wash them inside. It is quite sufficient to rinse them in two or three waters, and as soon after being used as possible it should be done.

538. Cafe Noir or Black Coffee — Is an after-dinner beverage, generally believed to promote digestion; it is made very strong,using nearly double the usual quantity of coffee, and is served in tiny cups fifteen or twenty minutes after dinner. Gentlemen frequently add a small quan- tiy of brandy or wine. It may be made by either of the above pro- cesses, but filtering is doubtless the best, as it more readily produces a very clear liquid.

539. Chocolate and Cocoa — Are similar preparations from the beans, seeds or nibs of the cacoa, a species of the palm differing from the cocoa-nut tree, and producing large seed-bearing pods; these are roasted similar to coffee, and formed into a paste with (or without) sugar and some other ingredients, and sometimes flavored with a small portion of the vanilla bean. The plain, sweetened, or flavored may be procured in cakes or pulverized. Some of those now manufactured in this country are said to be equal, if not superior, to the French choco- late, long considered unrivalled. The shells or husks winnowed from the beans, called cocoa-shells, make a weaker beverage, sold principally for invalids or persons of poor digestion. Chocolate, when well made, forms a nutritive and salutary beverage.

540. Broma — Is a similar preparation from the cocoa-nut, and sold in packages ready ground. Its use is confined chiefly to invalids and children, to whom the oil in chocolate or cocoa is either not bene- ficial or distasteful.

Proper directions for use usually accompany either of the above preparations.

THE CENTENNIAL AMERICAN

DEALERS IN FINE

Teas, Coffees, Sugars # Spices,

678 W. LAKE STREET.

Principal Warehouse and Goffee Roasting Establishment: 49 Yesey St., New York.

81 Madison Street, Chicago.

ALLARD IS

At the above number and a resident of Chicago, pursuing the same business for many years. He is the proprietor of the celebrated hat known as the "DRALLARD," and which has extended reputation for style, material and best workmanship.

ALLARD is not a Cheap John. He sells the best of goods, and if his hats fail to give satisfaction from fault of material or manufacture, he replaces them free of charge. ■

Caters to the trade which demands first-class goods. If that is your style, he respectfully

solicits your patronage, and will show you a fine line of

Hats, Caps f Furs