Preparation for Market. — During the height of the season,
each coolie is expected to bring a bushel of berries to the
pulping mill at midday and again in the evening. This
fruit resembles in, color and texture a small cherry, but
instead of one stone it contains two seeds. These seeds are
enveloped in a thick leathery skin called parchment. After
the berries have been pulped by machinery they are cured
by exposing them to the sun for six or eight days. Great
care is needed, because they are now extremely sensitive to
rain or dew. When thoroughly dried, they are sent to the
coffee works in bushel bags. Here they are placed in circular
troughs and subjected to the pressure of heavy rollers, which
136 HANDBOOK OP DOMESTIC SCIENCE
break the parchment but do not crush the berry. This outer
covering is fanned away and the berries sized. This is
necessary on account of the roasting. A small bean would
be burned to charcoal before a larger one was thoroughly
roasted. The smallest berries, no matter where grown,
receive the trade name of Mocha and command the high-
est price. Nineteen-twentieths of the Mochas and Javas of
commerce come from Brazil, and it is many years since real
Mocha has reached Europe or the United States.
It sometimes happens that instead of two flat seeds, the
berry will have one round one. These are carefully sorted
out and sold in market under the name of male berry or pea
berry coffee. It is supposed to have a finer flavor than the
common varieties, and for that reason commands a higher
price.
History. — The legend of its discovery is quite interesting.
It is said that a poor Arabian dervish noticed evening after
evening that his goats returned home in remarkably happy
humor. He watched them closely to find out if he could
the cause of their joy fulness, and discovered that they ate
eagerly the leaves and flowers of a beautiful unknown tree.
He tried the effects of these on himself. He was so exhila-
rated that his neighbors accused him of drinking wine, for-
bidden to them; but when he told them of his discovery,
they agreed with him at once that it was a plant sent by
Allah as a substitute for the forbidden wine.
The Mahometans used it to keep themselves from going to
sleep during their long hours of prayer. For this reason its
use was opposed by many of the priests, who tried in vain to
have it brought under the prohibition of the Koran which
was directed against intoxicating drinks.
Physiological Effects. — Coffee, unlike tea, decreases the
action of the skin, and is not, therefore, accompanied by the
free perspiration so characteristic of tea. It increases res-
DRINKS 137
piration, the action of the heart, and excites the mucous
membranes. This in addition to its slightly greater food
value makes it better fitted for the feeble than tea. Because
the skin is most active and the heart most feeble in the
morning, it is preeminently a breakfast drink. It is not
so good after dinner, and if taken then should be drunk
soon after the meal.
Adulterations. — Unground coffee is not easily adulter-
ated; but ground coffee is very frequently mixed with
ground chicory, dandelion or carrot roots, or ground peas
and beans.
Page 67
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Preparation for Market. — During the height of the season, each coolie is expected to bring a bushel of berries to the pulping mill at midday and again in the evening. This fruit resembles in, color and texture a small cherry, but instead of one stone it contains two seeds. These seeds are enveloped in a thick leathery skin called parchment. After the berries have been pulped by machinery they are cured by exposing them to the sun for six or eight days. Great care is needed, because they are now extremely sensitive to rain or dew. When thoroughly dried, they are sent to the coffee works in bushel bags. Here they are placed in circular troughs and subjected to the pressure of heavy rollers, which
break the parchment but do not crush the berry. This outer covering is fanned away and the berries sized. This is necessary on account of the roasting. A small bean would be burned to charcoal before a larger one was thoroughly roasted. The smallest berries, no matter where grown, receive the trade name of Mocha and command the highest price. Nineteen-twentieths of the Mochas and Javas of commerce come from Brazil, and it is many years since real Mocha has reached Europe or the United States.
It sometimes happens that instead of two flat seeds, the berry will have one round one. These are carefully sorted out and sold in market under the name of male berry or pea berry coffee. It is supposed to have a finer flavor than the common varieties, and for that reason commands a higher price.
History. — The legend of its discovery is quite interesting. It is said that a poor Arabian dervish noticed evening after evening that his goats returned home in remarkably happy humor. He watched them closely to find out if he could the cause of their joy fulness, and discovered that they ate eagerly the leaves and flowers of a beautiful unknown tree. He tried the effects of these on himself. He was so exhilarated that his neighbors accused him of drinking wine, forbidden to them; but when he told them of his discovery, they agreed with him at once that it was a plant sent by Allah as a substitute for the forbidden wine.
The Mahometans used it to keep themselves from going to sleep during their long hours of prayer. For this reason its use was opposed by many of the priests, who tried in vain to have it brought under the prohibition of the Koran which was directed against intoxicating drinks.
Physiological Effects. — Coffee, unlike tea, decreases the action of the skin, and is not, therefore, accompanied by the free perspiration so characteristic of tea. It increases res-
piration, the action of the heart, and excites the mucous membranes. This in addition to its slightly greater food value makes it better fitted for the feeble than tea. Because the skin is most active and the heart most feeble in the morning, it is preeminently a breakfast drink. It is not so good after dinner, and if taken then should be drunk soon after the meal.
Adulterations. — Unground coffee is not easily adulterated; but ground coffee is very frequently mixed with ground chicory, dandelion or carrot roots, or ground peas and beans.