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BREA.A}'A..El'r
BBVBBAGES.
;19
ihe
tea-pot
with
boiling
water ;
allow
it
to
stand .
for five minutes, and it
is
ready. . · ·- ·'· ,._,,,......_....,.
This method
improves-the
fragra.n~of
the
te&
very
considerably,
slightly,
liUt
plea.sant11 alt.er–
ing the flavor ;
it
appears
t.o.
act
by
removmg
any
trace
of
moisture or <lampnesa
from
the tea,
and
by
developing the
aromatic
principle.
It
will
be
found
well
worth
a
trial. , "
COFFEE.
The coffee
plant
is
a native
of Arabia.
Dnd
Ethiopia.,
but
is
now extensively cultimted
in
Asia and America. The nativeArubian, or Moeha.
coffee
is
small, roundish, and
darkyellow
in
colour;
the Java and
East
India
kinds
are large1:)n size.
and paler ;
the
Ceylon, and West
.lndia,
a.Dd
Brazilian kinds, a.re
of
a blueish or
greenish-grey
tint, and
the
largest
in
me. .
When
coffee berries
are roosted,
they
suffer some
remarkable
changes, ·
losing consi<lera.ble
in
wei~t,
bat
~
•t;o
nearl.r double their origmal
'me
j
during the
roasting
the aromatic ilavor
ia
developed,
but,
in a
chemical point
of
view,
the
exact nature of
the
changes
undergone
&re
not
cleArl_y
understood.
It is remarkable that
coffee
cont.ams a peooliar
substance called
Caffein,
which
appears quite
sim–
ilar
to
the Thien contained in
tea, and
on which •
much of
the
use
of
coffee as a
beYera.ge
dapends. ·
Roasted
coffee when eold ground is often
adul–
terated with
chicory ;
this fraud
is
easily
det~
ted
by
dropping some of the suspected coffee
in
a
wineglass with cold water ;
if
the coffee
is
pure,
it
swims
on the surface,
and
9CB.J'Cely
colours
the