File:The fireside university of modern invention, discovery, industry and art for home circle study and entertainment (1902) (14592620137).jpg

Identifier: firesideuniversi01mcgo (find matches)
Title: The fireside university of modern invention, discovery, industry and art for home circle study and entertainment
Year: 1902 (1900s)
Authors: McGovern, John. (from old catalog)
Subjects: Science
Publisher: Chicago, Union pub. house
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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t thirty-five days for a consignment of Coffee toreach Chicago from Rio de Janeiro, and the freight is aboutsixty cents a bag of one hundred and thirty-two pounds. Itarrives at the wholesale warehouse in coarse gunny sacks, andgoes to the top of the building, like the wheat in aflour-mill, where it is stored in bins. Along one side of theroom is a row of roasters. These roasters are ingeniously movinghollow cylinders, with many little holes. These cylinders, whenloaded with raw Coffee, revolve and twist slowly over a furnacefire, which is controlled by an air blast. All the grains areroasted alike, and the heat is cut off at the proper moment.Each variety of Coffee grown on earth requires a differentamount of roasting, and the master-roaster is an expert of thehighest order. How is it served to the groceries ? It is now customary for the grocer to grind the Coffee for thepurchaser, who buys only small quantities at a time. Thearoma departs rapidly from the best ground Coffee, and some
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Plg.QO. A OOPF£E ESTATE IN CEYLON, 186 THE FIRESIDE UNIVERSITY. coffee-drinkers require fresh-ground Coffee each day. The whole-sale manner in which Coffee is now roasted, has improved theaverage quality, which for many decades was bad in bothAmerica and Great Britain. The Centennial Exhibition of 1876,where Vienna bread and Coffee were for sale at high prices,awakened a keen desire for progress in the art of preparing thisbeverage. Hoiv may Coffee be served the.on table? The scientists say it should not be boiled, nor should anyforeign substance, such as egg, be added. The least economicalmethod is by infusion—pouring hot water through the grounds.Excellent Coffee can be made by a decoction begun in cold water.Let the grounds and water be surrounded with boiling water—asglue is cooked. As soon as the grounds have settled to thebottom the Coffee is ready for the table, and the sooner it is used,the better. The older the unroasted Coffee, the better, like wine. What is the effect

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