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13C
Temperate
Beverages.
long
and
disastrous,
and
all
tlie
plants
died
hut
one;
and
M.
de
Clieux
being,
with
the
rest
on
board,
reduced
to
a
very
short
allowance
of
water,
divided
his
share
with
his
solitary
plant,
and
succeeded
in
getting
it
safe
to
Martinique,
where
it
flourished,
and
afforded
a
stock
for
the
neighbouring
islands.
Thus,
in
the
course
of
nearly
four
centuries,
has
a
berry,
which
was
only
used
before
by
a
few
wandering
tribes,
become
known
to the
civilized
world,
taken
its
place,
and
become an
important
article
of
food.
The
finest
coffee
comes
from
Aden,
and
is
known
as
Mocha
;
the
next
in
repute
is
from
Ceylon
and
Java;
the
inferior
from
South
America
and
the
West
Indies.
A
coffee-tree
in
full
vigour
will
produce
from
2
to
31bs.
of
coffee
berries.
The
con-
sumption
for
the
whole
world
is
estimated
at
600
millions
of
pounds.
The
French
are
considered
the
best
makers
of
this
delicious
beverage
in
Europe.
The
Turks
and
Arabs
boil
each
cup
by
itself,
and
only
for
a
moment.
They
do
not
separate
the
grounds
from
the
infusion,
and
use
neither
sugar
nor
milk.
The
excellence
of
coffee
depends
much
on
the
roasting.
To
perform
this
operation,
a
drachm
of
good
fresh
butter
and
2
drachms
of
sugar
put
into