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Coffee.
137
the
cylinder,
with
the
coffee,
while
roasting,
will
be
found
an
improvement.
If
coffee
is
insufficiently
roasted,
it
will
have
little
flavour,
will
lie
heavy
on
the
stomach,
and
probably
produce
nausea
and
vomiting.
If
too
much
roasted,
it
becomes
acrid,
and
acquires
a
disagreeable
burnt
taste.
Properly
roasted
coffee
should
have
a
chocolate
brown
colour,
and
look
bright
and
oily.
It
should
be
kept
air-tight,
as
it
loses
its
aroma
by
exposure.
In
a
medical
point
of
view,
coffee
will
be
found
to
act
as
an
aperient
if
a
glass
of
cold
water
be
taken
immediately
before
partaking
of
it.
Strong
coffee
is
a
powerful
stimulant
and
cordial.
In
cases
of
faintness
or
exhaustion
from
labour
or
sick-
ness,
coffee
is
one
of
the
most
cordial
restoratives
we
have,
promoting
digestion
and
exhilarating
the
spirits.
It
allays
hunger
to
a
certain extent,
and
imparts
a
feeling
of
comfort
to
most
persons
;
with
some,
however,
coffee
is
heavy
and
difficult
of
digestion.
Difference
of
temperament
produces
different
effects
on
coffee-drinkers
;
but,
generally
speaking,
a
prudent
use
of
this
beneficial
beverage
makes
it
a valuable
article
of
diet
:
it
is
also
reputed
to
be
an
excellent
safeguard
against
gout
and
gravel.
The
esteemed
properties
of
coffee
are
mainly
due
to