. A domestic cyclopædia of practical information ... eight to ten months old is thebest selection. COFFEE 115 The roasting of coffee in a proper mannerrequires great nicety, and cannot be done suc-cessfully without the aid of some such appar-atus as is shown in the accompanying figures,which may be had in the furnishing I is inexpensive, and the supply of char-coal needed for it is very trifling indeed; is larger, and about double the price. Thecylinder which contains the coffee should beonly half filled, and it should be turned ratherslowly over the fire, which should never
. A domestic cyclopædia of practical information ... eight to ten months old is thebest selection. COFFEE 115 The roasting of coffee in a proper mannerrequires great nicety, and cannot be done suc-cessfully without the aid of some such appar-atus as is shown in the accompanying figures,which may be had in the furnishing I is inexpensive, and the supply of char-coal needed for it is very trifling indeed; is larger, and about double the price. Thecylinder which contains the coffee should beonly half filled, and it should be turned ratherslowly over the fire, which should never bevery fierce, until a strong aromatic smell isemitted; the movement should then be quick-ened, as the bean is in that case quite heatedand it will scorch before it is roasted throughif slowly finished. When the coffee is of alight, chestnut-brown color, which can be as-certained by sliding back the door of thecylinder and looking at it occasionally towardsthe end of the process, spread it quickly overa large dish, beat up the wliite of an egg with. Fig. 2. Coffee Roaster. a tablespoonful of melted butter, and stir upwell with it, and then cover it over with athickly folded cloth. Let it remain thus untilit is quite cold; then put it into canisters orbottles where the air cannot get at it. For grinding coffee there are two kinds ofcoftee-mills, those which are portable andothers for against the walls. It shouldbe ground to a moderately fine powder; if itis too coarse the essence will be only partiallyextracted from it in making, while if it is toofine the water will not percolate through itand it will not be clear. No tnore should beground at a time than -will suffice for a singleinaking. Coffee, {boiled.)—Allow a tablespoonful ofground coffee to each person; and for eachtablespoonful a coffee-cupful of water. Letthe water boil, and while it is boiling stir inthe coffee; allow it to boil hard five minutes,then set it where it will simmer for ten min-utes; pour out a
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