may be able to believe. The immediate effect is delightful.
Lightness, exhilaration, and sense of energy are all there; but
the reaction comes surely, and only a stronger dose next time
accomplishes the end desired. Nervous headaches, hysteria
in its thousand forms, palpitations, and the long train of ner-
vous symptoms, own inordinate tea and coffee drinking as
their parent. Taken in reasonable amounts, tea can not be
said to be hurtful; and the medium qualities, carefully pre-
pared, often make a more wholesome tea than that of the high-
est price, the harmful properties being strongest in the best.
If the water is soft, it should be used as soon as boiled, boiling
causing all the gases which give flavor to water to escape. In
hard water, boiling softens it. In all cases the water must be
fresh, and poured boiling upon the proper portion of tea, the
teapot having first been well scalded with boiling water. Never
boil any tea but English breakfast tea; for all others, simple
steeping gives the drink in perfection.
The most valuable property of coffee is its power of reliev-
ing the sensation of hunger and fatigue. To the soldier on
active service, nothing can take its place; and in our own
army it became the custom often, not only to drink the
infusion, but, if on a hard march, to eat the grounds also. In
all cases it diminishes the waste of tissue. In hot weather it is
too heating and stimulating, acting powerfully upon the liver,
and, by producing over-activity of that organ, bringing about
a general disturbance.
So many adulterations are found in ground coffee that it
is safest for the real coffee-lover to buy the bean whole.
Roasting is usually more perfectly done at the grocers', in
their rotary roasters, which give every grain its turn; but, by
care [and constant stirring, it can be accomplished at home.
Too much boiling dissipates the delicious aroma we all know;
and the best methods are considered to be those which allow
no boiling, after boiling water has been poured upon it, but
merely a standing to infuse and settle. The old fashion, how-
ever, of mixing with an egg, and boiling a few minutes, makes
a coffee hardly inferior in flavor. In fact, the methods are
many, but results, under given conditions, much the same;
and we may choose urn or old-fashioned tin pot, or a French
HOUSEHOLD. 103
biggin, with the certainty that good coffee, well roasted, boiling
water, and good judgement as to time, will give always a
delicious drink. Make a note of the fact that long boiling
sets free tannic acid, powerful enough to literally tan the
coats of the stomach, and bring on incurable dyspepsia.
Often coffee without milk can be taken, where, with milk, it
proves harmful; but, in all cases, moderation must rule. Taken
too strong, palpitation of the heart, vertigo, and fainting are the
usual consequences.
Page 67
Presented as published in 1883. 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
may be able to believe. The immediate effect is delightful. Lightness, exhilaration, and sense of energy are all there; but the reaction comes surely, and only a stronger dose next time accomplishes the end desired. Nervous headaches, hysteria in its thousand forms, palpitations, and the long train of nervous symptoms, own inordinate tea and coffee drinking as their parent. Taken in reasonable amounts, tea can not be said to be hurtful; and the medium qualities, carefully prepared, often make a more wholesome tea than that of the highest price, the harmful properties being strongest in the best. If the water is soft, it should be used as soon as boiled, boiling causing all the gases which give flavor to water to escape. In hard water, boiling softens it. In all cases the water must be fresh, and poured boiling upon the proper portion of tea, the teapot having first been well scalded with boiling water. Never boil any tea but English breakfast tea; for all others, simple steeping gives the drink in perfection.
The most valuable property of coffee is its power of relieving the sensation of hunger and fatigue. To the soldier on active service, nothing can take its place; and in our own army it became the custom often, not only to drink the infusion, but, if on a hard march, to eat the grounds also. In all cases it diminishes the waste of tissue. In hot weather it is too heating and stimulating, acting powerfully upon the liver, and, by producing over-activity of that organ, bringing about a general disturbance.
So many adulterations are found in ground coffee that it is safest for the real coffee-lover to buy the bean whole. Roasting is usually more perfectly done at the grocers', in their rotary roasters, which give every grain its turn; but, by care and constant stirring, it can be accomplished at home. Too much boiling dissipates the delicious aroma we all know; and the best methods are considered to be those which allow no boiling, after boiling water has been poured upon it, but merely a standing to infuse and settle. The old fashion, however, of mixing with an egg, and boiling a few minutes, makes a coffee hardly inferior in flavor. In fact, the methods are many, but results, under given conditions, much the same; and we may choose urn or old-fashioned tin pot, or a French
biggin, with the certainty that good coffee, well roasted, boiling water, and good judgement as to time, will give always a delicious drink. Make a note of the fact that long boiling sets free tannic acid, powerful enough to literally tan the coats of the stomach, and bring on incurable dyspepsia. Often coffee without milk can be taken, where, with milk, it proves harmful; but, in all cases, moderation must rule. Taken too strong, palpitation of the heart, vertigo, and fainting are the usual consequences.