Or berry coffee, so called, is not a drink or food. It is
for medicinal purposes and for that reason is only an
occasional drink. If rightly prepared it may be used
more frequently during the cold winter months, particularly
on holidays. The fact is that for commercial reasons
coffee is not allowed to ripen. It is picked green and
develops poisons which prove injurious to the liver as
well as kidneys. Ripe and well-seasoned coffee, stored
for two or more years, then roasted as occasions demand,
may be used with less injurious results, if any. But even
then coffee is not to be used as a drink with meals, but
merely as a light stimulant, consequently as a vesper or
evening drink on social occasions.
PROPER USE OF COFFEE.
Roast your own coffee. Get as old a coffee as you can
for that reason, or store it yourself. When roasting do
not roast it too dark. When done rub the coffee beans
with the white of eggs and immediately after with clarified
butter. Keep in dry place. Grind the coffee only for
immediate use. Grind it fine, but not floury. Always
make what is known as drip coffee. For that reason
keep a well-cleaned flannel cloth or a double layer of
cheesecloth. Put the coffee into cloth and tie it over the
pot. Pour about a cupful of hot water over it, and let
it stand for one minute and then pour all of the boiling
water over it as desired. One heaping teaspoonful of
fresh-ground coffee is all that is needed for an ordinary-
sized cup. Do not use sugar with your coffee.
26
When cream is used be sure you pour the cream into
your cup first and then the coffee. It will act mildly on
the liver and intestines. All coffee should be sipped hot.
In cases of stomach troubles and troubles of the intes-
tines, cramps and spasms, drink hot black coffee with a
little rum.
In insomnia, sleeplessness, nervousness, take one table-
spoonful of cold black coffee every fifteen minutes until
rested.
SPIRITUOUS LIQUORS.
Our abnormal methods of living necessitate the use of
spirituous liquors as a medicine, but as habitual drinks
they are an abomination and are to be decried. There
are organic troubles where red- champagne, champagne
cider, grape brandy, Jamaica rum. Anise whisky and
malt beer will prove of inestimable value in cases where
spirituous drinks have never been used. In a normal
body these liquors will act Hke magic and prove excellent
means to desirable ends. If used in cases of emergency
only we shall have no need of raising the abstinence
question. In stomach, liver and consequent heart troubles,
chills and fevers, use salt brandy as a means of relief,
abstaining from food until the trouble has subsided.
SALT BRANDY.
To prepare salt brandy add to a pint of old brandy one
teaspoonful of well-sterilized and finely powdered table
salt✪ Salt Brandy. Shake well. Keep bottle in a cool, dark place. Use
one to three teaspoonfuls, according to severity of the
case and age. When body does not perspire within half
an hour drink elder-blossom tea freely, two to three cups
as hot as can be borne, repeating the dose. Where the
elder-flower tea does not bring on perspiration use four
leaves of jaborandi to one cupful of boiling water, allow
to steep three minutes. Drink it hot and repeat dose after
half an hour. It will prove unfailing. An unfailing
remedy in all troubles, acute and otherwise.
27
OIL DRINK. ✪ Oil Drink
Page 13 · 2 recipe records on this page
Presented as published in 1909. 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
Or berry coffee, so called, is not a drink or food. It is for medicinal purposes and for that reason is only an occasional drink. If rightly prepared it may be used more frequently during the cold winter months, particularly on holidays. The fact is that for commercial reasons coffee is not allowed to ripen. It is picked green and develops poisons which prove injurious to the liver as well as kidneys. Ripe and well-seasoned coffee, stored for two or more years, then roasted as occasions demand, may be used with less injurious results, if any. But even then coffee is not to be used as a drink with meals, but merely as a light stimulant, consequently as a vesper or evening drink on social occasions.
PROPER USE OF COFFEE.
Roast your own coffee. Get as old a coffee as you can for that reason, or store it yourself. When roasting do not roast it too dark. When done rub the coffee beans with the white of eggs and immediately after with clarified butter. Keep in dry place. Grind the coffee only for immediate use. Grind it fine, but not floury. Always make what is known as drip coffee. For that reason keep a well-cleaned flannel cloth or a double layer of cheesecloth. Put the coffee into cloth and tie it over the pot. Pour about a cupful of hot water over it, and let it stand for one minute and then pour all of the boiling water over it as desired. One heaping teaspoonful of fresh-ground coffee is all that is needed for an ordinary-sized cup. Do not use sugar with your coffee.
When cream is used be sure you pour the cream into your cup first and then the coffee. It will act mildly on the liver and intestines. All coffee should be sipped hot.
In cases of stomach troubles and troubles of the intestines, cramps and spasms, drink hot black coffee with a little rum.
In insomnia, sleeplessness, nervousness, take one tablespoonful of cold black coffee every fifteen minutes until rested.
SPIRITUOUS LIQUORS.
Our abnormal methods of living necessitate the use of spirituous liquors as a medicine, but as habitual drinks they are an abomination and are to be decried. There are organic troubles where red- champagne, champagne cider, grape brandy, Jamaica rum. Anise whisky and malt beer will prove of inestimable value in cases where spirituous drinks have never been used. In a normal body these liquors will act Hke magic and prove excellent means to desirable ends. If used in cases of emergency only we shall have no need of raising the abstinence question. In stomach, liver and consequent heart troubles, chills and fevers, use salt brandy as a means of relief, abstaining from food until the trouble has subsided.
SALT BRANDY.
To prepare salt brandy add to a pint of old brandy one teaspoonful of well-sterilized and finely powdered table salt. Shake well. Keep bottle in a cool, dark place. Use one to three teaspoonfuls, according to severity of the case and age. When body does not perspire within half an hour drink elder-blossom tea freely, two to three cups as hot as can be borne, repeating the dose. Where the elder-flower tea does not bring on perspiration use four leaves of jaborandi to one cupful of boiling water, allow to steep three minutes. Drink it hot and repeat dose after half an hour. It will prove unfailing. An unfailing remedy in all troubles, acute and otherwise.
OIL DRINK.
Records on this page
Salt BrandyOil Drink