They contain stimulating and refreshing qualities which in tea is called thiene
and in coffee caffiene. These act on the nerves as stimulants. When any substance
is called a stimulant it should be used with care for when our bodies are over-stimu-
lated weakness in that part is caused and too much tea and coffee cause weak nerves.
Both tea and coffee contain tannic acid and a volatile oil. This oil is produced in
the drying of the tea leaves and the roasting of the coffee beans. In making tea or
coffee it should never be boiled because that draws out the tannin. Infusion draws
out the thiene, caffeine, and volatile oils making these beverages refreshing and not
causing the indigestion of other foods.
64
Tea is a native of China and Japan but it is also grown in Ceylon and India. In
one year there are four gatherings of the leaves. The first crop is the best. After
the leaves have been picked they are dried, put in heated pans, dried, rolled, then
dried again, and then packed in chests and sent to the different parts of the world.
Green and black tea come from the same shrub, but the green tea is dried quickly
and the black more slowly.
Coffee is the seed of an evergreen plant and is largely cultivated in Arabia, Sooth
America, and the West and East Indies. It is allowed to grow from eight to ten
feet and bears a pretty white flower which is succeeded by a red berry the seeds of
which are the coffee beans each berry containing two seeds. The berry is gathered,
the outer covering is taken off first and then the parchment-like covering which
covers the two seeds. These seeds are roasted in a cylinder-like pan which is turned
over a clear though moderate fire. They are then ground and are ready for use.
The Mocha berry is a smaller and rounder berry than any other. Java and East
Indian are a pale yellow and coffee from Brazil has a bluish color.
A. W., Age 14 years.
Recipes. — The water should be freshly drawn and the minute it has boiled the tea
and coffee infused.
Proportions for tea : 1 teaspoonful of tea to each cup of water. Allow the infu-
sion to stand three minutes. The tea-pot should be heated before making the tea.
Proportions for coffee : 1 tablespoonful of coffee to each cup of water, allowing
this to stand from five to seven minutes. The ground coffee should be put into a
muslin bag or strainer and the boiling water poured over. Never boil coffee, the
fine flavor is dispelled by boiling and a mucilage is extracted at the same time
which tends to make it flat and weak. All coffee should be ground j ust before using.
SYLLABUS OF LESSON ON DIGESTION.
To a thorough understanding of the nutrition of the body, a knowledge of those
processes by which the food becomes part of the blood is most necessary; a knowl-
edge of the normal conditions and the causes and effects of abnormal states of the
digestive organs.
This requires a clear conception of the anatomy and physiology of the entire tract,
and of the effects of various food stuffs and other substances on its work, and the
result of different bodily conditions.
In presenting this subject to the pupil we have endeavored to bring it in a tangi-
ble form to the comprehension through sight, by the use of manikin, specimens, and
various experiments.
Salivary digestion :
Anatomy of the mouth —
Tongue; its use.
Page 48
Presented as published in 1899. 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
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They contain stimulating and refreshing qualities which in tea is called thiene
and in coffee caffiene. These act on the nerves as stimulants. When any substance
is called a stimulant it should be used with care for when our bodies are over-stimu-
lated weakness in that part is caused and too much tea and coffee cause weak nerves.
Both tea and coffee contain tannic acid and a volatile oil. This oil is produced in
the drying of the tea leaves and the roasting of the coffee beans. In making tea or
coffee it should never be boiled because that draws out the tannin. Infusion draws
out the thiene, caffeine, and volatile oils making these beverages refreshing and not
causing the indigestion of other foods.
64
Tea is a native of China and Japan but it is also grown in Ceylon and India. In
one year there are four gatherings of the leaves. The first crop is the best. After
the leaves have been picked they are dried, put in heated pans, dried, rolled, then
dried again, and then packed in chests and sent to the different parts of the world.
Green and black tea come from the same shrub, but the green tea is dried quickly
and the black more slowly.
Coffee is the seed of an evergreen plant and is largely cultivated in Arabia, Sooth
America, and the West and East Indies. It is allowed to grow from eight to ten
feet and bears a pretty white flower which is succeeded by a red berry the seeds of
which are the coffee beans each berry containing two seeds. The berry is gathered,
the outer covering is taken off first and then the parchment-like covering which
covers the two seeds. These seeds are roasted in a cylinder-like pan which is turned
over a clear though moderate fire. They are then ground and are ready for use.
The Mocha berry is a smaller and rounder berry than any other. Java and East
Indian are a pale yellow and coffee from Brazil has a bluish color.
A. W., Age 14 years.
Recipes. — The water should be freshly drawn and the minute it has boiled the tea
and coffee infused.
Proportions for tea : 1 teaspoonful of tea to each cup of water. Allow the infu-
sion to stand three minutes. The tea-pot should be heated before making the tea.
Proportions for coffee : 1 tablespoonful of coffee to each cup of water, allowing
this to stand from five to seven minutes. The ground coffee should be put into a
muslin bag or strainer and the boiling water poured over. Never boil coffee, the
fine flavor is dispelled by boiling and a mucilage is extracted at the same time
which tends to make it flat and weak. All coffee should be ground j ust before using.
SYLLABUS OF LESSON ON DIGESTION.
To a thorough understanding of the nutrition of the body, a knowledge of those
processes by which the food becomes part of the blood is most necessary; a knowl-
edge of the normal conditions and the causes and effects of abnormal states of the
digestive organs.
This requires a clear conception of the anatomy and physiology of the entire tract,
and of the effects of various food stuffs and other substances on its work, and the
result of different bodily conditions.
In presenting this subject to the pupil we have endeavored to bring it in a tangi-
ble form to the comprehension through sight, by the use of manikin, specimens, and
various experiments.
Salivary digestion :
Anatomy of the mouth —
Tongue; its use.