,transcriber's ,notes3 ,bold text is surrounded by equal signs while italic text is surrounded by underscores4 ,,six ,,cups ,,of ,,coffee ,illustration3 ,,illustrated ,,catalogue ,,sent ,,free ,,estey ,,organ ,,fully ,,warranted ,,unrivalled ,,in ,,tone ,,elegant ,,in ,,finish ,,reasonable ,,in ,,price ,,estey ,,organ ,,co4 ,,brattleboro ,,vermont #aei ,,tremont ,,st4 ,,boston4 --,,for-- ,,dyspepsia1 ,,mental ,,and ,,physical ,,exhaustion1 ,,nervousness1 ,,weakened ,,energy1 ,,indigestion1 ,,etc41 ,,etc4 ,illustration3 ,,count ,,rumford4 ,horsford's ,,acid ,,phosphate4 ,a liquid preparation of the phosphates and phosphoric acid4 ,recommended by physicians4 ,it makes a delicious drink4 ,invigorating and strengthening4 ,pamphlet free4 ,for sale by all dealers4 ,,rumford ,,chemical ,,works1 ,providence1 ,r4 ,i4 ,,beware ,,of ,,imitations4 ,finest ,tone4 ,best ,work and ,material ,guaranteed4 ,,emerson ,,pianos ,more than #de1jjj ,sold4 ,every ,piano ,fully ,warranted4 ,,send ,,for ,,catalogue4 ,,emerson ,,piano ,,co41 ,wareroom1 #adf ,a ,tremont ,st41 ,,boston1 ,,mass4 ,,these ,,are ,,solid ,,facts4 ,illustration3 ,,ridge',s ,,food ,,for ,,infants ,,and ,,invalids ,it is ,without ,doubt ,the ,best ,of ,the ,many ,foods ,now ,in ,the ,market4 ,sold ,everywhere ,,four ,,sizes 4#ce 4#fe #a4be #a4ge ,woolrich ,co4 ,,on ,,every ,,label4 ,it is undoubtedly true that more children have been successfully reared by the use of ,ridge's ,food than by the use of all the other foods combined4 ,do not experiment with your child1 but take the food that has stood the test of time4 ,the following is a nurse's experience in one of ,boston's best families2 few can boast of bringing up five children in a single family4 ,it speaks well for both the nurse and the food4 ,,boston1 ,june #af1 #ahhf4 ,messrs4 ,,woolrich ,,co4 ,gentlemen1--,i feel it my duty to write and tell you my experience with ,,ridge',s ,,food4 ,when ,i first began to use it ,i expected1 of course1 to obtain some benefit1 but was not prepared for such wonderful results4 ,instead of the babe being feeble1 cross and sickly1 it was well and hearty all the time4 ,i thought at first it must be because it was that kind of a baby1 but now ,i have brought up five babies on it1 and my experience is the same with all4 ,they are all well and hearty1 there is never any fear for sickness1 you can sleep all night1 and ,i know it is the food that does it4 ,i think every mother ought to know about this1 and there would not be any more fretful1 cross and sickly babies4 ,very truly1 ,,mary ,,monohan4 ,,wellsville1 ,o41 ,oct4 #af1 '#hd4 ,,woolrich ,,co4 ,i had long tried to procure1 for a pair of twins in my practice1 a food that would not acidulate2 also1 one which the babes would not reject after a few meals4 ,i am happy to say that ,ridge's ,food has fulfilled these conditions perfectly4 ,respy41 ,dr4 ,j4 ,r4 ,,hooper4 ,,camden1 ,n4 ,j41 ,aug4 #ca1 '#hc4 ,messrs4 ,,woolrich ,,co4 ,sirs1--,i am selling more of ,ridge's ,food1 and it gives better satisfaction1 than any other food ,i have handled for twenty-five years4 ,please send some advertising matter for distribution4 ,respectfully1 ,m4 ,,goldsmith1 ,apothecary4 ,send to ,woolrich ,co41 ,palmer1 ,mass41 for pamphlet1 entitled ,healthful ,hints1 sent ,,free to any address4 ,mention this ,pamphlet4 ,every ,woman wishes to be ,beautiful1 and desires to have a ,clear1 ,transparent1 ,soft1 and ,healthy ,skin4 ,many use cosmetics1 in a vain hope to produce this effect1 some few foolish ones make their skin death-looking by taking arsenic4 ,all may have a ,beautiful1 ,rosy1 ,soft and ,healthy ,skin if they enrich the blood and feed the brain and nerves with ,,vitalized ,,phosphites4 ,this is not a medicine1 it is a ,special ,food to enrich the blood and feed the brain and nerves4 ,it cures ,nervousness1 ,debility and ,headache1 gives bright1 new life and health1 and produces sleep without the injurious effects of ,opium and ,drugs4 ,crosby's ,vitalized ,phosphites4 #ef ,w4 #beth1 ,st41 ,n4 ,y4 ,for sale by ,druggists or sent by mail #a4 ,,six ,,cups ,,of ,,coffee4 ,,prepared ,,for ,,the ,,public ,,palate ,,by ,,the ,,best ,,authorities ,,on ,,coffee ,,making4 99 99 99 99 99 ,,maria ,,parloa1 ,,catherine ,,owen1 ,,marion ,,harland1 ,,juliet ,,corson1 ,,mrs4 ,,helen ,,campbell1 ,,mrs4 ,d4 ,a4 ,,lincoln1 ,,with ,,the ,,story ,,of ,,coffee1 ,,by ,,hester ,m4 ,,poole4 ,illustration ,,appetizing1 ,,aromatic1 ,,healthful4 ,this coffee intoxicates without exciting1 soothes you softly out of dull sobriety1 and makes you think and talk of all the pleasant things that ever happened to you4--,w4 ,d4 ,howells4 ,,good ,,housekeeping ,,press1 ,,clark ,w4 ,,bryan ,,co41 ,,springfield1 ,,mass4 ,,trade ,,supplied ,,by ,c4 ,a4 ,,montgomery ,,co41 ,,new ,,york4 ,,copyright1 #ahhg4 ,,all ,,rights ,,reserved4 ,,preface4 ,it is not much to say that nine-tenths of that decoction which passes under the name of coffee1 is unworthy to be so called1 and that many persons live and die without ever tasting a really good cup of that delicious beverage4 ,as a nation1 the ,american people want the best of everything1 and intend to have that best4 ,furthermore1 they are very properly and intelligently eager to turn it to the greatest advantage4 ,but what avails the best raw material if it be not prepared in such a manner as to develop and secure its subtle1 delicate1 volatile and enlivening qualities8 ,the very same ingredients may be injurious and depressing1 or wholesome and exhilarating1 according to the way in which they are treated4 ,the six cups of coffee offered to the reader1 by six of the foremost authorities regarding cooking1 will bring a new and healthful stimulus to prepare that refreshing drink in a manner which shall leave nothing to be desired4 ,they are not made from old grounds re-heated for the occasion1 but are as fresh as the intelligence and the experience which have produced them4 ,a country which expends nearly thirty-five millions of dollars each year for the aromatic berry1 can well afford to study the best methods of extracting its desirable qualities4 ,in those family circles where ,good ,housekeeping is the rule1 not the exception1 it is to be hoped that this little book will be welcomed as a useful friend and interesting companion4 ,,index4 ,,page ,i4--,,as ,,prepared ,,by ,,maria ,,parloa1 #e ,filtered ,coffee made with ,cold ,water1 #i ,filtered ,coffee made with ,boiling ,water1 #i ,boiled ,coffee made with ,cold ,water1 #aj ,boiled ,coffee made with ,boiling ,water1 #aj ,,ii4--,,as ,,prepared ,,by ,,marion ,,harland1 #aa ,,iii4--,,as ,,prepared ,,by ,,mrs4 ,,helen ,,campbell1 #ae ,,iv4--,,as ,,prepared ,,by ,,juliet ,,corson1 #bj ,a ,french ,chef's ,method1 #ba ,cafe au ,lait1 #bc ,cafe ,noir1 #bc ,filtered ,coffee1 #bc ,breakfast ,coffee1 #bc ,v4--,,as ,,prepared ,,by ,,mrs4 ,d4 ,a4 ,,lincoln1 #be ,the ,wrong ,way1 #be ,the ,right ,way1 #bf ,,vi4--,,as ,,prepared ,,by ,,catherine ,,owen1 #cj ,french ,coffee1 #ca ,french ,coffee in a ,pitcher1 #cb ,boiled ,coffee1 #cb ,,the ,,story ,,of ,,coffee1 ,,by ,,hester ,m4 ,,poole1 #cf ,,six ,,cups ,,of ,,coffee ,,coffee--,i4 ,as ,prepared ,by ,maria ,parloa4 ,illustration ,,in war times1 after a battle or a long march1 how the soldiers enjoyed their coffee6 ,and in many cases it was pretty poor coffee1 too1 though to them it seemed fit for the gods4 ,the delicious aroma which arose made their feelings of weariness or depression vanish for a while1 and the beverage itself cheered them in a marked degree4 ,nothing could take its place2 nothing can take its place to-day4 ,the consumption of coffee in this country is enormous4 ,rich and poor alike must have it4 ,but it is a common complaint that a cup of good coffee is the exception rather than the rule4 ,considering the low price of the raw material1 this should not be the case4 ,people are prone to think that they know all there is to be known about coffee1 and do not take pains to learn what special qualities different brands possess1 and what the most approved modes of making coffee are4 ,time was when a ,mexican or ,south or ,central ,american coffee was considered an inferior article4 ,to-day some of the best coffees come from these places4 ,for example1 one of the most delicious coffees which is brought into this country comes from ,guatemala4 ,it bears the name of ,las ,nubes 7,the ,clouds71 which it takes from the plantation where it is grown4 ,there is an odd bit of history connected with this plantation4 ,a ,scotchman named ,nelson owned it1 and was coining money from it1 when he was banished from the country by ,president ,barrios1 and his property was confiscated4 ,it is now owned by the widow of ,barrios4 ,the annual yield from it is four hundred and fifty thousand pounds4 ,a large proportion of this goes to ,england1 where it brings a higher price than here4 ,there are two kinds of coffee1--the strong and the mild4 ,to the first class belong the ,rio and ,santas1 and to the second1 the ,java1 ,mocha1 ,maracaibo1 and1 indeed1 almost all the other kinds4 ,when a rich1 smooth beverage is desired1 a combination of ,mocha and ,java--or some coffee that has the qualities of ,java--should be used2 but when a very strong flavor is liked1 ,rio or ,santas should be taken4 ,the supply of ,java meets only about one-fifth of the demand4 ,for this reason many other mild coffees are sold under the name of ,java4 ,good ,maracaibo is equal to ,java1 and is constantly sold under that name4 ,a combination of one pound ,mocha1 one pound ,rio1 and two pounds ,java or ,maracaibo will give a rich1 strong-flavored drink1 but not so smooth as if the ,rio were omitted4 ,when buying the berry1 pause for a moment to think how you like your beverage4 ,do you want it smooth and of delicate flavor8 ,take one-third ,mocha and the rest ,java or ,maracaibo4 ,do you want it strong8 ,use all ,rio1 or temper that brand by combining it with some one of the mild kinds4 ,a large proportion of housekeepers buy their coffee roasted1 and many also buy it ground4 ,if coffee1 while still hot from the roaster1 were put into vessels almost air tight1 and kept in them until ground for use1 the improvement in the drink made from it would amply repay for the trouble taken4 ,much of the fine aroma is lost before the roasted bean reaches the housekeeper1 and there is even a greater loss if the coffee has been ground for a considerable time4 ,these are some of the disadvantages which must be endured when one buys coffee already roasted4 ,but1 on the other hand1 unless the roasting be done very carefully1 the coffee will not be good4 ,a few burnt beans in a quart will ruin the drink4 ,when careful attention to roasting cannot be given at home1 it will be better to buy a supply already roasted1 but never ground4 ,a ,french small mill1 which can be regulated to grind coarse or fine1 can be bought for about a dollar and a half4 ,with care it will last for ten or twenty years4 ,some firms put up coffee in tin cans4 ,it costs more1 but retains so much of the aroma as to be well worth the extra price4 ,when green coffee is bought1 be careful that it is well seasoned4 ,it should have a brownish or yellowish tint1 which comes only with years of seasoning4 ,the best way to do1 when it is possible1 is to buy green coffee by the sack1 and keep it stored in a sweet1 dry place--say the attic--for two or three years4 ,in that time it will have become sufficiently mellowed4 ,to roast coffee1 put the green beans into a large dripping-pan1 being sure that the pan is perfectly clean4 ,have the coffee about an inch deep4 ,place the pan in a moderate oven4 ,stir frequently1 and at the end of half an hour increase the heat of the oven4 ,from this time until the beans are sufficiently browned1 there should be a stirring every three or four minutes4 ,when the coffee is almost a chestnut color1 remove the pan from the oven1 and for every quart add one tablespoonful of butter4 ,stir well2 and1 while the coffee is still hot1 put it into cans and cover closely4 ,coffee absorbs moisture and odors4 ,it should therefore be kept in a sweet1 dry place4 ,there are so many ways of making coffee1 and so many kinds of coffee-pots1 that young housekeepers often are perplexed in choosing either a mode of preparing the drink or a utensil in which to make it4 ,if a few principles be carefully observed1 a perfect result may be counted as a certainty--provided1 of course1 that the ground coffee be good4 ,the berries should be heated before or after grinding4 ,the coffee-pot should be entirely clean1 without a particle of old coffee grounds in it4 ,the coffee should not be subjected to long boiling1 as this will dissipate the aroma and produce a rather bitter drink4 ,coffee that is not boiled at all is very smooth and free of bitter flavor4 ,all coffee should be served hot1 and as soon as possible after being made4 ,always serve cream or hot milk with it4 ,heat the milk to the boiling point1 but do not let it boil4 ,tastes vary as to the proper strength of coffee4 ,the rules given in this article are for a strong drink2 and where only moderate strength is desired1 use but half the quantity of dry coffee for the quantity of water stated4 ,coffee made with cold water always is stronger than that made with boiling water1 and in the opinion of many people it is better2 but some folks think that no coffee is equal to that which has been boiled with an egg4 ,no matter what mode of making the drink is followed1 the result will be pleasing if good material is used1 the work done quickly1 and the coffee served fresh and hot4 ,here are four rules1 any one of which will give perfect coffee1 but each of a different flavor3-- ,,filtered ,,coffee ,,made ,,with ,,cold ,,water4 ,put one cupful of fine-ground coffee in a small saucepan and on the fire4 ,stir constantly until hot4 ,put the hot coffee in the filter of a coffee-biggin4 ,place the coarse strainer on top1 and then add half a cupful of cold water1 pouring it in by tablespoonfuls4 ,cover it and let it stand for half an hour1 though less time will do4 ,next add three cupfuls and a half of cold water1 a cupful at a time4 ,when all the water has passed through the filter1 pour it from the pot1 and again through the filter4 ,cover closely2 and at serving-time heat it to the boiling point and serve at once4 ,one advantage in using cold filtered water is that the coffee may be made at any time in the day1 and heated when required4 ,if to be served after dinner1 it will be better if made with three cupfuls of water instead of four4 ,this coffee will be perfectly clear1 and of a fine color4 ,the flavor will be rich1 smooth and delightful4 ,,filtered ,,coffee ,,made ,,with ,,boiling ,,water4 ,heat one cupful of fine-ground coffee in the manner described in the preceding receipt1 and put it in the filter of the coffee-biggin4 ,put the biggin in a pan with a little boiling water1 and place it on the stove4 ,pour a gill of boiling water on the coffee1 cover1 and let it stand for five minutes4 ,at the end of that time add half a pint of boiling water1 and continue to add boiling water by the half-pint1 at intervals of three minutes1 until a quart of water has been used in all4 ,serve the coffee at once4 ,or1 the coffee may be passed through the filter a second time1 giving a stronger cup4 ,filtered coffee never should be boiled4 ,placing the pot in the pan of boiling water keeps the coffee at the boiling point1 and yet protects it from a boiling4 ,,boiled ,,coffee ,,made ,,with ,,cold ,,water4 ,heat a cupful of coffee1 ground rather coarse1 and put it in a bowl with one pint of cold water4 ,cover closely1 and let it soak for an hour or more4 ,break an egg into the bowl with the coffee1 and stir well4 ,put this mixture into the coffee-pot and place on the fire4 ,heat slowly to the boiling point1 then add a pint of boiling water1 and boil gently for five minutes4 ,now add a gill of cold water1 and set the pot back where its contents cannot boil4 ,at the end of three minutes strain into a hot pot and serve at once4 ,this coffee will be stronger than that made with boiling water2 its flavor1 too1 will be somewhat different4 ,,boiled ,,coffee ,,made ,,with ,,boiling ,,water4 ,heat one cupful of coffee1 ground rather coarse4 ,put it into a coffee-pot1 and add an egg4 ,stir well1 and add a quart of boiling water4 ,place over the fire1 and stir until the coffee boils up4 ,now stir the coffee and egg down1 and then shut down the cover1 and set the pot where its contents will only simmer during the next five minutes4 ,at the end of that time add a gill of cold water4 ,let the coffee stand at the side of the stove for three or four minutes1 then strain into a hot pot1 and serve at once4 ,the rules for making coffee might be multiplied almost indefinitely1 but what has been given here will insure a good beverage every time4 ,,coffee--,,ii4 ,as ,prepared by ,marion ,harland4 ,illustration ,,the very best way to make coffee is to buy the raw berries and brown them yourself1 at least once a week4 ,most printed directions for preparing the beverage insist upon these preliminaries as a sine qua non4 ,when the mistress cannot superintend the roasting1 it is seldom well done1 the coffee being burned or unequally cooked4 ,therefore1 the average housewife1 who has her hands full of must-be-dones1 reading that tolerable coffee cannot be had unless this rule be obeyed1 makes up her mind to give her family a second-rate article4 ,should coffee be regarded as a daily necessity of existence by her and her household1 she would do well to spare time from other occupations 7if possible7 to prepare it in the most approved manner4 ,to this end1 purchase ,java and ,mocha in equal quantities2 mix and roast them in a broad dripping-pan1 shaking and stirring often1 particularly when they begin to brown1 turning the pan1 end for end1 several times during the operation4 ,the berries should be evenly tinted to the shade we know as coffee-color4 ,burnt grains must be thrown away4 ,lift the pan to a table1 and stir into the hot coffee the beaten whites of two eggs for each pound1 and a dessertspoonful of fresh butter4 ,this keeps in the aroma until the grinding lets it out4 ,do it quickly and faithfully1 glazing every berry with the air-proof coating4 ,when cool1 shake the coffee in a sieve1 that the berries may not stick together1 and put it into a tight canister4 ,grind in a good mill--i4e41 one that works well without rattling or wobbling--every morning as much as will be needed for the day4 ,this was our mothers' and grandmothers' way of preparing coffee grains for making the most popular beverage known to civilized peoples1 and no domestic considered herself aggrieved if required to do it4 ,now1 the good wife who informs her cook that we roast and grind our own coffee1 will have trouble in the flesh4 ,bridget's impregnable belief is that what is good enough for people that lives in finer houses nor yerself1 is plenty good for yez4 ,it is not to be undermined by representations that ground coffee bought by the package has lost much of its original value with time1 and is1 furthermore1 shamefully adulterated4 ,what your richer neighbors use ought to satisfy you1 especially when discontent with it entails worry and labor upon herself4 ,i repeat it3 ,if you must have irreproachable coffee1 look to it in person4 ,next to this process in excellence is the plan of purchasing1 a pound at a time1 freshly-ground coffee from a trustworthy grocer1 whose mill goes every day2 or you may buy it freshly roasted in the grain from him in small quantities1 putting a certain portion in the oven until warmed through1 as you need it1 and grinding it before it cools4 ,this insures you against the admixture of foreign substances4 ,the belief in the extensive adulteration of the ground coffee sold by the package at a low rate is founded upon a rock of fact4 ,sacks of beans and tons of chicory are bought without a scruple1 and stored unblushingly in the warehouses of coffee and spice millers4 ,make sure then1 to begin with1 that your material is pure and lately ground4 ,on the last point1 take notice that the coffee which is to be made into a drink by the percolation of steam or water should be ground more finely than when it is to be boiled4 ,next see that the water is on what may be called a fresh boil4 ,it should not have simmered for hours at the side of the stove until all the liveliness is spent1 but stand in the hottest place1 where it will come quickly and furiously to the boiling point1 then be used at once4 ,the perfection of coffee1 to my way of thinking1 is made in the ,vienna coffee-pot4 ,a tea-kettle of copper1 brass1 or plated silver1 full of boiling water1 is set over a spirit lamp4 ,into it is fitted a tube attached to a glass receptacle for the finely-ground coffee1 which is kept from entering the tube by a wire sieve4 ,a tight stopper prevents the escape through the kettle-spout of the steam generated by the lamp4 ,it is thus forced upward through the tube and sieve into the dry coffee4 ,the globe has a brass cover that keeps in the heat4 ,the coffee is speedily saturated with vapor1 and begins to heave and boil like the crater of a volcano4 ,when the tossing mass fills the upper vessel1 the stopper is withdrawn from the spout of the lower1 and the surface slowly sinks to the original level4 ,the stopper is replaced1 and another boil begins4 ,three boils and as many drainings will leave in the kettle delicious black coffee1 fragrant and clear4 ,it can be made on the breakfast or dinner-table in five minutes1 if the flame be strong and the water on the boil when set over it4 ,directions and measures for quantities of coffee and water accompany the pot4 ,hardly second in merit to this method is the use of the ,french biggin or grecque4 ,a tin cylinder1 furnished with two movable and one stationary strainers1 is set on a coffee-pot4 ,dry1 fine coffee goes into the upper vessel in the proportion of a half-pint cupful to a quart of boiling water poured on this1 and left to filter through once1 twice1 or three times1 as a moderately or very strong infusion is desired4 ,the pot should be made hot by scalding before the cylinder is fitted on1 then stand on the hot range or hearth1 while the liquid drips through the strainers4 ,but this must not boil then or afterwards4 ,persons accustomed to ,vienna or ,french coffee do not relish that cooked in the old-fashioned style1 but as many still cling to the latter1 it is well to know how to obtain the most satisfactory result offered by it4 ,allow to each even cupful of ground coffee a quart of boiling water4 ,mix the coffee in a bowl with half a cupful of cold water and the white and shell of an egg2 stir all well together before putting the mixture into the boiler4 ,add the boiling water1 and let it boil fast ten minutes after it begins to bubble4 ,throw in one-third of a cupful of cold water to check ebullition2 draw to one side1 and let the decoction settle for three minutes before pouring it off gently from the grounds into the urn4 ,send hot milk--cream1 if you have it--to table with coffee4 ,a teaspoonful of whipped cream1 laid on the surface of each cupful1 adds to the elegance of the beverage4 ,,coffee--,,iii4 ,two ,ways with ,coffee1 as ,described by ,mrs4 ,helen ,campbell4 ,illustration ,,perhaps the two should read twenty1 and it would1 were it any part of my present mission to give every possibility of method with the berry from bush to pot or filter4 ,but ,i deal to-day only with two1 and they define themselves at once1 sharply and decisively--a good way and a bad way2 and as1 according to a famous moralist1 we take more interest in the faults than in the virtues of a friend1 it is with the bad way that we begin4 ,it is a way susceptible of many variations1 as my own eyes have seen1 but all reducible to the one formula1--bad4 ,moreover1 they all emanated from a source supposed to represent the acme of good housekeeping4 ,it was in ,new ,england1 far to the east1 and the quiet house where a part of a summer was spent had every charm but that of good coffee4 ,paint1 walls1 and floors were spotlessly clean4 ,the sheets smelled of green grass and all growing things1 and1 like every washable article1 dazzled one with the whiteness and purity of their cleanliness4 ,bread and butter were perfect1 and innumerable pies equally so4 ,but the coffee6 ,freakishly1 mysteriously1 variously bad2 but bad inevitably4 ,why and how one act could have such manifold effects became the problem1 and gradually1 by means of much patient observation made from my place by the south window in the room1 which was both dining-room and sitting-room1 ,i found out4 ,my hostess came down late one morning4 ,the coffee of the previous day had stood in the tin pot all night1 and she poured off such liquid as remained1 emptied the grounds1 rinsed the pot with cold water1 and put in a cupful of cold coffee4 ,this was set on the stove1 and soon began to boil4 ,the potatoes were frying1 and some slices of pork also1 and she busied herself with these for a time2 then1 as a sort of afterthought1 took some coffee from the canister1 ground it1 and poured it into the pot4 ,the kettle had boiled furiously for an hour1 and ,i knew that the water that filled it had stood all night in the kitchen2 these two facts meaning that it had parted with the last bubble of life and spirit1 and was flat1 stale and unprofitable4 ,but she filled the coffee-pot to the brim1 throwing in the bit of fish skin for clearing2 and on it boiled till the bell had rung1 and ,aaron came in from the barn and received his cup1 made bearable by the cream1 which she never stinted4 ,but not a detective appointed for the purpose could have told the nature of the compound before him1 and would have echoed the despairing traveler's request3 ,if this is tea1 bring me coffee2 and if it's coffee1 bring me tea4 ,happily1 ,aaron was thirsty1 and emptied the pot4 ,his mother turned out the grounds1 washed the pot with soap-suds1 and set it away1 half dry--an immediate explanation of one of the flavors sometimes to be perceived4 ,observation1 the next morning1 showed that the kettle did not boil1 because the fire refused to burn properly4 ,but the coffee went in1 and the water went on1 and in due time came to the table1 distinctly flavored with soap1 but drank with calm unconsciousness by both ,aaron and his mother4 ,the supply of cream had gone by mistake into the churn1 and there was no alleviation4 ,i looked at the determined countenance of my hostess1 and wondered if ,i might speak4 ,here was the well by the door2 here was a canister of real coffee2 here milk that could boil4 ,what lacked it that ,i must forego the real union of all these elements8 ,only my own craven nature1 which shrunk from the conflict1 and continued to shrink1 through three weeks of vicissitude4 ,i had grown indifferent1 but the sight of a fresh package of coffee coming in under ,aaron's arm aroused me to mild persuasion4 ,i read at the tea-table a bit from some paper on ,delmonico's theory of boiling water4 ,he must a' been dretful notional4 ,i wouldn't a' had him come pokin' about my kitchen1 remarked my hostess1 decisively4 ,but he was quite right4 ,water is spoiled for drinking1 as hot water1 or for making tea or coffee1 if it passes beyond that first few minutes of effervescence4 ,it should be fresh water1 freshly boiled1 and poured at once on the coffee1 which ought to be in a clean1 hot pot4 ,it doesn't make much difference whether it is boiled or filtered4 ,delicious coffee can be had by either method1 if those conditions are followed absolutely2 the best coffee is ruined if they are not4 ,folks that don't like my vittles can go where there's vittle's they do like1 was my hostess's answer1 after a moment of stony silence4 ,and so ,i lost that boarding-place1 and found one where they never ground their own coffee1 but where they did everything else to it1 decently and in order4 ,two years later ,i found myself one morning in a waste1 howling wilderness in ,north ,carolina--a tar and turpentine station in the pine woods1 where only a cabin or two showed signs of life4 ,one truck of the car was off the track4 ,hours must pass before we could go on1 and any breakfast lay forty miles beyond4 ,you'll get a snack in yonder1 the conductor said presently1 pointing to a distant cabin4 ,and it's a pretty good one4 ,i've tried it before4 ,he led the way under the pines to the lonely little cabin1 in the door of which stood a tall cracker1 with a keener face than most of his order4 ,it was the roughest of interiors1 but it was clean4 ,he had already cut some slices of bacon and placed it in his pan1 and a pone baked in the ashes4 ,a coffee-mill was screwed against the post1 and from a shed ,i heard the lowing of a cow4 ,we should not be milkless4 ,do your prettiest1 ,jacob1 the conductor said1 and ,jacob nodded4 ,then he went to a spring and filled a little kettle with the fresh1 bubbling water1 and hung it over the coals4 ,coffee was in a sack in the corner1 and he took out a handful and roasted it then and there1 turning each grain in the pan as it browned1 and grinding it the instant the process ended4 ,the water boiled on the same moment4 ,he scalded his coffee-pot1 put in the ground coffee and the boiling water1 and put that and a little can of milk on the coals4 ,three minutes passed4 ,then he lifted the pot1 poured off a cupful to free the nozzle1 poured it back1 and put it aside to settle4 ,set by1 he said1 concisely1 putting a tin cup at my place1 with a spoonful of sugar in the bottom4 ,we hain't any store cups1 he said2 an' this ain't what you're used to1 but it won't spoil the coffee4 ,and with that he poured two streams1 one a rich1 clear brown1 the other snowy white1 and both at boiling-point1 till the cup was full4 ,never had more perfect coffee passed my lips1 and ,i said so4 ,learned that in ,mexico1 said the tall cracker1 with a smile of pride4 ,used to drink my coffee straight2 but go down thar for a year1 an' now can't bar it no other way but their's4 ,roast it1 an' boil it1 and drink it all to onst4 ,it gits ahead o' whiskey1 or even peach an' honey4 ,here are the two ways3 ,admirable cook-books will give you admirable rules for making coffee2 but1 if you believe it worth the trouble1 try my cracker's1 otherwise ,mexican1 method4 ,cream and coffee are often indigestible2 boiled milk and coffee1 almost never4 ,the union prevents excess of coffee1 and1 if both come to the table as near the boiling-point as possible1 you have the perfect drink4 ,only remember that the coffee must be one-third ,mocha to two-thirds ,java1 and1 if you will roast more than enough for once1 keep closely covered1 and heat before grinding4 ,,coffee--,,iv4 ,as prepared by ,juliet ,corson4 ,illustration ,,that the easiest way is the best is a proverb not always verified in the kitchen2 but it certainly applies to the making of good coffee1 if the ideal beverage is a clear1 wine-brown1 fragrant fluid of comforting quality4 ,testing many ways of preparing this almost indispensable accompaniment to a good breakfast has proven that the ,turks and ,arabians treat it most fairly2 the reservation may be made that ,americans generally prefer not to absorb the substance of the berry1 even in the form of an almost impalpable powder1 as do the followers of ,mahomet4 ,these comparatively temperate people attach its true value to coffee as a frequent beverage2 its free use is unfavorable to indulgence in intoxicants of any character1 and1 properly prepared1 it does not exercise any deleterious action upon the digestive organs under normal conditions4 ,some persons are unable to use it freely without more or less intestinal disturbance1 just as others cannot digest eggs1 fish1 or milk2 once convinced of its injurious effect1 one would be as foolish to drink it as to persist in testing the relative hardness of one's head and a stone wall4 ,much of the physical trouble arising from the drinking of coffee is to be attributed to the use of uncooked milk with boiled coffee4 ,the actual boiling of coffee extracts its tannic acid1 and this1 combining with some of the component parts of milk1 forms an indigestible substance that appears on the surface of the beverage in the form of a thin scum4 ,when coffee disagrees with any one who likes it boiled1 the trial is suggested of making it with boiled milk1 as the ,french prepare caf au lait2 if the ill effect is still apparent1 dispense with milk1 using only sugar2 or try condensed milk1 in which the elements are somewhat changed chemically2 if it still produces disturbance1 be sensible2 do not use it4 ,cocoa is a good breakfast drink4 ,coffee is preferable to any kind of tea as a breakfast beverage1 because1 under right conditions1 it does not1 like tea1 retard the digestion and assimilation of food2 it is slightly stimulating and conducive to appetite1 and is especially valuable when the bulk of the meal is made up of cold food1 as it sometimes is in summer1 and when it is hurriedly prepared4 ,several recipes are given for making coffee1 with preference for the last1 because it develops all the flavor and aroma of the berry1 and secures its nutrient properties so far as they can be obtained by infusion4 ,a ,,french ,,chef',s ,,method ,of making breakfast coffee was to mix a cupful of the ground berry with one raw egg and its shell1 and a quart of cold water2 these ingredients were placed in the coffee-pot over the fire1 occasionally stirred1 and allowed to reach the boiling-point2 the coffee-pot was then drawn to the side of the fire1 where it could not boil1 one-half cupful of cold water was poured into the spout and top of the pot1 and the coffee was allowed to stand ten minutes before it was used4 ,boiled milk is the best for all kinds of coffee except caf noir4 ,a favorite ,french mixture of coffees is one-third each of ,java1 ,mocha1 and ,maracaibo1 with at least an ounce of pure chicory to each pound of coffee4 ,the addition of chicory to coffee gives it a rich color and pleasant flavor2 it is best to make the mixture at home1 buying the chicory from some reliable dealer4 ,green coffee--that is1 unroasted coffee in the bean--may be bought at any time when the market is favorable2 it improves by being kept in a cool1 dry place4 ,roast it in small quantities1 and grind it just before using it2 this is quite feasible1 even if home facilities are limited4 ,in some households there are small coffee-furnaces2 or the beans can be browned in the oven by exercising due care4 ,add a very little good butter to the coffee1 just enough to make it glossy1 but not greasy2 after it has been put into an iron pan1 place it in the oven1 and shake the pan often enough to make the beans brown evenly2 do not burn the coffee4 ,the same precautions must be taken in using the furnace or coffee-roaster4 ,if coffee is bought roasted and unground1 put into a frying-pan with enough butter to make it glossy1 and shake the pan over a hot fire until the aroma of the coffee is perceptible2 then grind it1 and use it at once4 ,only enough for one meal should be heated at one time1 the quantity depending upon the desired strength of the beverage2 from one to two ounces of coffee to a quart of water is the usual allowance in families4 ,when coffee is made in large quantities a pound is allowed for twenty-five persons4 ,,cafe ,,au ,,lait4 ,this favorite breakfast beverage of the ,french is made of caf noir and boiling milk in equal quantities1 poured together into a cup from two coffee-pots1 and sweetened to taste4 ,,cafe ,,noir4 ,this beverage1 called after-dinner or black coffee1 is made clear and strong1 being allowed to reach the boiling-point1 but not to boil4 ,the usual proportions are one cupful 7or four ounces7 of coffee to a quart of water4 ,if made in a percolator1 a half additional of this quantity of coffee should be allowed2 that is1 six ounces to a quart4 ,,filtered ,,coffee4 ,when coffee is made in a percolator1 or a coffee-pot with a strainer at the top1 one-third at least should be added to the usual proportion of coffee2 three ounces to a quart makes a good coffee by this method4 ,the coffee is placed in the strainer1 and actually boiling water is poured through it2 the coffee-pot is placed where the coffee will keep hot without boiling for about ten minutes1 and then used4 ,,breakfast ,,coffee4 ,the best and most economical coffee is made as follows3 ,a small bag of unbleached cloth is so arranged as to remain suspended about midway of the coffee-pot4 ,the coffee1 freshly roasted1 or heated in a frying-pan1 as described above1 and then ground to a fine powder1 is put into the bag1 an ounce being allowed for each quart of coffee2 actually boiling water is then poured upon the coffee1 and it is allowed to stand for ten minutes where it will keep hot without boiling1 and then used with boiling-hot milk and sugar4 ,of course the coffee-pot must be of such a size that the bag of coffee will be entirely covered with the boiling water4 ,coffee made in this way is clear and fragrant1 absolutely harmless to the digestive organs1 and as delicious as coffee should be4 ,the boiling-hot milk is a necessity for those who like coffee hot4 ,the coffee-pot should be rinsed with clean boiling water after the coffee is used1 and then thoroughly dried2 the bag should be rinsed in boiling water to free it from grounds1 and then dried before it is again put into the coffee-pot4 ,no soap should be used upon it1 nor any soapy water2 simply water that has been boiled before it is used4 ,if this method is followed1 clear coffee will always be the order of the day4 ,,coffee--,v4 ,the ,right and ,wrong ,ways of ,making ,coffee1 as ,described by ,mrs4 ,d4 ,a4 ,lincoln4 ,,the ,,wrong ,,way4 ,illustration ,,buy the cheapest coffee--that is1 the kind which costs the least money--without regard to its purity or quality4 ,use more or less coffee1 just as it happens2 accurate measurement is not essential4 ,put it in an old tin coffee-pot2 pour on water from the tea-kettle--never mind about the quantity or its temperature1 or the time it has been in the kettle1 since1 as it comes from the tea-kettle1 it must be all right4 ,let it boil indefinitely1 and if1 when breakfast is ready1 the water has boiled away1 just pour in more4 ,if you can afford it1 add one or two eggs at any time during the process1 when you happen to think of it4 ,if it be roily1 strain it1 if you can find a strainer1 and serve it with--yes1 common brown sugar and skim milk will do1 if you choose to think so4 ,the compound is--what8 ,if there be any left1 keep it warm on the back of the stove until the next meal4 ,as this long steeping makes it dark1 it must be strong1 so1 add more water4 ,after dinner set the pot away1 and the next morning pour out the old grounds2 rinse it or not--just as your time will allow--and repeat the process of making4 ,wash the coffee-pot occasionally if the outside need it1 but rinsing is sufficient for the inside4 ,,the ,,right ,,way4 ,buy pure coffee--not necessarily that which costs most--but buy it from some reliable dealer4 ,mixtures of one-third ,mocha and two-thirds ,java1 or half ,mocha and half male berry ,java1 have given general satisfaction4 ,there are some varieties of ,south ,american coffee which are very good4 ,occasionally one finds a brand1 through some friend who is in the business1 or who has had opportunity of procuring it directly from coffee-growing countries1 which is of such remarkable excellence that it leads one to suspect that much of the best coffee grown is not in the market4 ,the raw berries are tough1 difficult to grind1 and have but little flavor4 ,roasting makes the berries brittle and crisp1 and when properly done develops a fine flavor2 but when half done or done to excess1 the result is a raw or bitter flavor4 ,many prefer to roast and grind the coffee for themselves2 but in coffee houses the arrangements for roasting are so complete1 that it is better for small families to buy roasted coffee and to grind it as needed1 or to buy it ground in a small quantity4 ,it should be kept in air-tight tin cans or glass jars1 that the fine flavor may be preserved4 ,opinions vary as to the best kind of coffee-pot4 ,some prefer porcelain or granite ware1 others prefer tin1 but all good housekeepers agree that absolute cleanliness is of the utmost importance4 ,the pot should be cleansed every time it is used--all parts of it1 the spout not excepted4 ,a brown deposit is soon formed on the inside of the pot if the coffee be allowed to stand in it long1 or if it be not often and thoroughly cleansed4 ,an important point1 and one often overlooked even by intelligent housekeepers1 is that the water should be freshly boiled in a clean kettle4 ,water1 in boiling1 loses the air or gases which give it a fresh taste and sparkling appearance4 ,it should be used as soon as boiled1 or it becomes flat and tasteless4 ,a brown substance is deposited on the inside of the kettle1 and this1 if allowed to accumulate1 imparts an unpleasant taste to the water2 yet there are many housekeepers1 exquisitely neat in many ways1 who seldom wash the inside of a tea-kettle4 ,it is an excellent plan to keep a small kettle to be used only in boiling water for tea or coffee4 ,wash and wipe it carefully every time it is used4 ,the proportions of water and coffee are one heaping tablespoonful of ground coffee to one half-pint cupful of boiling water4 ,reduce the amount of coffee slightly when several cupfuls are required4 ,it takes a larger proportionate amount of both coffee and water to make just enough for one cupful than for more1 as the grounds absorb a certain portion of the water1 and the last coffee poured out is not as clear as the first4 ,coffee should be made in such a way that the full strength and aroma may be obtained without developing the tannic acid4 ,whether coffee shall be boiled or not will probably be always a question4 ,many think it has a raw taste if not boiled2 others contend that1 in boiling1 much of the aroma is lost4 ,boiling makes the mixture roily1 and it must stand long enough to let the grounds settle and the liquid become clear4 ,some albuminous material will help to clear it4 ,fish skin1 isinglass1 cold water1 and eggs are used for this purpose4 ,eggs give it a flavor and body1 and1 no doubt1 improve an inferior quality of coffee2 but they increase the cost of the beverage1 as1 aside from their own cost1 they clog the grounds1 thus making a larger amount of coffee necessary to obtain the desired strength4 ,but if coffee must be boiled1 let it be boiled in a closely covered vessel1 with a thimble or cork in the spout1 as1 if left uncovered1 the volatile oil which forms the fragrant aroma is dissipated2 and it should never boil more than five minutes1 as longer boiling extracts the tannic acid4 ,there is a widely prevalent but erroneous notion that long boiling extracts more of the strength and color1 and is1 therefore1 more economical2 but strength and color thus gained are obtained at the expense of flavor and wholesomeness4 ,after thorough trial of several methods of making coffee1 ,i have found filtering 7or percolation7 the simplest1 most economical1 and most satisfactory4 ,various modifications of the biggin1 or ,french filter coffee-pot1 are in use4 ,this is a double coffee-pot1 with one or more strainers in the upper pot4 ,some of these biggins are expensive1 and soon get out of order2 but others are very simple1 and1 with care1 will last a long time4 ,the coffee should be ground very fine1 and be placed in the upper pot4 ,some varieties have a convex1 coarse strainer in the bottom1 to keep the grounds from clogging the fine strainer4 ,then a coarse strainer is placed over the grounds1 the boiling water is poured in1 and allowed to drip slowly through the coffee into the lower receptacle4 ,many of the coffee-pots made on this principle are placed in another vessel containing boiling water2 but1 if there be only two parts to it1 the coffee-pot should stand where the coffee1 as it drips through1 will keep hot1 but will not boil4 ,if the upper part be not large enough to contain all the water desired1 it must be poured on in small portions4 ,the full strength and aroma are thus obtained2 no clearing is necessary1 and1 if care be taken to observe all the minor points in the directions1 the beverage will invariably be good4 ,for good breakfast coffee1 cream1 scalded milk1 and block sugar are necessary4 ,the milk should be scalding hot1 but never boiled1 as boiled milk gives an unpleasant flavor4 ,ascertain the tastes of those at the table1 as most coffee drinkers prefer to have the coffee poured on the cream and sugar4 ,one tablespoonful of cream1 two of hot milk1 and two blocks of sugar1 with an extra block in the saucer1 is a fair proportion for a breakfast cup4 ,pour in the coffee until the cup is three-fourths full4 ,never fill it to overflowing4 ,after-dinner coffee1 or black coffee1 is made in the same way1 a double proportion of coffee being used4 ,it should be very strong1 and perfectly clear4 ,serve it in small cups1 with block sugar if desired1 but not with cream or milk1 as the milk counteracts the purpose for which the coffee is taken4 ,coffee is stimulating1 and1 when taken clear and very strong after a hearty meal1 aids digestion2 but1 when combined with cream or milk1 a leathery compound is formed1 which is indigestible and irritates the internal membranes4 ,,coffee--,,vi4 ,a ,cup of ,good ,coffee1 as ,described and ,prepared by ,catherine ,owen4 ,illustration ,,people often speak of the delicious coffee they drank at this place or that1 as something quite unattainable in their own homes2 yet1 as rich1 fragrant1 clear coffee is no more expensive than strong coffee--thick and muddy1 bitter1 but not fragrant--there is no reason why every one should not revel in the simple luxury4 ,first of all1 as to the pot3 ,some people seem to have quite a superstition about a coffee-pot4 ,the fact is that any absolutely clean pot will make good coffee1 and ,i have made as good coffee in a warmed pitcher as ever was made in the most perfect of filtering pots4 ,strong ,french or filtered coffee is not used in many families1 because it is believed to be more expensive2 but this mistake comes from the fact that the experiment is often made with coffee too coarsely ground4 ,grocers usually grind coffee like coarse oatmeal2 but coffee so used is very extravagant1 for you require double the quantity necessary4 ,coffee should be ground as fine as coarse corn meal--not so fine as flour1 or it will clog the strainer--and it should be freshly ground each time coffee is made4 ,these rules apply both to boiled and filtered coffee4 ,,to ,,make ,,french ,,coffee4 ,allow for strong breakfast coffee1 one tablespoonful of finely-ground coffee for each person1 and half a pint of boiling water to each spoonful4 ,put the coffee into the strainer1 and set it where it will get heated1 but not burn 7the flavor of both coffee and tea are improved by being warmed before the water is added74 ,pour the freshly-boiled water on the coffee ten minutes before breakfast4 ,coffee is spoiled if made too long4 ,if you use the usual ,french coffee-pot with two strainers1 you will save time by pouring the water on a little at a time4 ,there is1 however1 a coffee-pot that is easier for general use1 as the water can all be poured on at once2 the process is then exactly the same as making tea1 except that part of the water must be poured out and returned4 ,for black1 after-dinner coffee1 you require four tablespoonfuls of coffee to a pint of water4 ,you must remember that1 in using little water1 you make very strong coffee1 and you need only each cup one-third or half full2 then fill it up with foaming1 hot milk4 ,if you live in a city1 this is the real expense2 but a cup of such coffee is far more nourishing than the usual weak coffee just clouded with milk4 ,for instance3 ,if you put a pint of water on a tablespoonful of coffee1 you get two cups of coffee too weak to allow much milk4 ,if you put one-half pint of water to a tablespoonful of coffee1 you get two half cups1 rich and strong1 each of which will allow being filled up with boiling milk4 ,therefore1 you get the same quantity of the beverage in one way as the other2 but one will be fragrant and nourishing1 the other will be neither4 ,just here let me digress from the actual making of coffee to another matter that concerns coffee drinkers4 ,it is often said by those who drink weak coffee for breakfast1 such as would be made by using a pint of water to a tablespoonful of coffee1 that they would be afraid to drink strong coffee4 ,they will perhaps see from the above that they consume just as much coffee--and whatever unwholesome ingredient it may contain--in the one case as the other1 but that1 in one case1 it is diluted with water1 and in the other with milk4 ,the moral they can draw for themselves4 ,any reader who has not tried making ,french coffee1 and has no proper pot1 can experiment in the following way3 ,,french ,,coffee ,,in ,a ,,pitcher4 ,put two full tablespoonfuls of finely-ground coffee in a well warmed pitcher2 pour on it a pint of freshly-boiled water1 and stir it to saturate the coffee3 cover close with a cloth pressed into the top1 and let it stand on the range five minutes4 ,have another heated vessel 7a pitcher1 if you choose72 lay a piece of muslin 7scalded7 over it1 and pour the coffee carefully through it4 ,this will be clear1 fragrant coffee4 ,,boiled ,,coffee4 ,this is preferred by many1 although it lacks the aroma of filtered coffee1 which some consider a raw flavor4 ,put two tablespoonfuls of coffee into an ordinary coffee-pot1 with a pint of boiling water4 ,stir it well2 then let it just boil up1 and set it where it will keep hot1 but not boil4 ,throw into it a tablespoonful of cold water1 and in five minutes pour out a cupful of the coffee1 return it to the pot1 repeat this1 leave it five minutes to settle1 and the coffee will be perfectly clear1 without any egg to clear it4 ,of course ,i am assuming1 when ,i promise good coffee from either of these methods1 that you use the best quality of coffee4 ,out of poor coffee you may make a clear liquid1 but you can never make fine coffee4 ,by fresh-boiled water1 ,i mean water which has not been kept boiling1 but is used as soon as it boils4 ,but it is not enough to know how to make good coffee4 ,there are mysteries about it which beset even those who understand how to make it--periods when the coffee will be poor in spite of the quantity or quality of coffee used1 or it will be bitter1 black1 and flavorless1 even though we know we have the finest ,java1 the very same that has yielded golden fragrance to us heretofore4 ,so it seems to me not enough to tell how to perform the simple feat of making coffee1 but how to explain the periodical deterioration to which it is subject4 ,the first difficulty is that of a weak product1 in spite of the fact that you know the right quantity of coffee1 and not too much water1 is used4 ,you may be almost sure1 in this instance1 that the coffee is not ground fine enough1 half of it1 probably1 being as large as rice4 ,alter the screw of your mill4 ,it is harder work to grind coffee when the mill is screwed tight1 and you may not find it easy to keep it screwed just right1 for it will develop a perverse tendency to loosen under ,delia's care1 which you will know by your coffee being weak and your grocer's bill long4 ,another trouble that seems sometimes unaccountable3 ,the coffee will be cloudy in spite of strainers4 ,there is only one honest reason for this--the coffee may be ground too fine4 ,but this is unlikely2 it is more probable that the water has been poured all at once into the strainer1 instead of gradually4 ,this would have taken a long time to drip through1 and a spoon has been used to facilitate the process1 and muddy coffee is the result4 ,sometimes families will have trouble of another sort4 ,the coffee will be strong and bitter1 without aroma1 and when milk is added1 instead of the beautiful1 clear brown it should be1 it will be of a blackish hue4 ,this kind of poor coffee will come to the table week after week1 and the quality of the coffee itself be blamed4 ,it comes from one of two causes3 ,it has been made too long and kept hot in the pot1 or the pot itself is not well kept4 ,not even milk-pans require more scrupulous care than the coffee-pot4 ,it may be rinsed after each time of using1 and yet be far from clean4 ,there is an oily property about coffee which adheres in spite of rinsing out4 ,you can see this for yourself by taking almost any coffee-pot that has been some time in use 7unless it has been very carefully kept71 and you will find clinging to it a sort of black grease 7not brown72 this will come off if you rub a cloth round the inside4 ,now1 this deposit1 for some reason which ,i should like to have explained1 destroys the fragrance1 color1 and flavor of coffee4 ,if you see your coffee looks black-brown instead of ruddy brown1 you will know it will be flavorless1 however strong4 ,to keep this black oil from the pot it must be daily washed 7not rinsed71 scalded1 and dried4 ,each piece of a ,french coffee-pot should be separately dried before it is put away4 ,if packed together wet1 the strainers will in time give a metallic taste4 ,another reason for great care is that1 without it1 the strainers get clogged and the coffee will not go through4 ,if you find your coffee-pot has been neglected1 put a piece of washing soda as large as a hickory-nut into hot water2 set the strainers in it2 let them stand on the stove for hours2 put the same in the coffee-pot2 then rub and brush both till the wire gauze is clear and all the black removed2 then run boiling water slowly through1 and dry it4 ,let the care be daily afterwards4 ,the grease will not form1 nor will the gauze fill up1 if a pint or so of boiling water is poured through every morning and it is dried before being put away4 ,cold water is worse than useless1 as it sets the oil4 ,sometimes the coffee-pot is put away exactly as it leaves the table1 with left-over coffee in it4 ,this should never be4 ,in drying the coffee-pot1 or warming it1 be careful not to let it get too hot1 or there will be the flavor of burnt coffee to spoil the beverage for that occasion4 ,,the ,,story ,,of ,,coffee4 ,its ,history1 ,properties and ,powers1 as described by ,hester ,m4 ,poole4 ,illustration ,,it would be almost as desirable to know who drank the first decoction of coffee as who tamed the first wild steed1 or who first conquered fire4 ,perhaps1 like ,charles ,lamb's roast pig1 it was first parched through the burning of a rude cabin1 near which grew the odorous and inviting shrub4 ,some of the roasted berries may have fallen into a calabash of water1 whose primitive possessor1 weary and thirsty through vain efforts to save his shelter1 drank unwittingly of the decoction1 and1 in the bewitching cup1 made a great discovery while drowning his sense of misfortune4 ,all great benefits to mankind have their origin in obscurity4 ,it will never be known whether coffee was first used in ,abyssinia1 ,arabia1 or ,ethiopia1 as the plant grows wild in each of these countries4 ,its name is derived from ,kaffa1 in ,eastern ,africa1 and a ,mahometan legend ascribes its discovery to a party of dervishes1 who1 for some misdemeanor1 were banished from the city of ,mocha on or about the year #abej4 ,repairing to the mountains of ,yemen1 they came near starvation before finding that1 upon chewing the wild coffee berry1 their strength was marvellously supported and hunger relieved during enforced fasts and vigils4 ,the prior1 ,sheykh ,omer1 began to steep the berries in water and to dry a store of the fruit for sustenance during long marches4 ,its use spread to other dervishes1 then to ,mecca and ,mocha1 ,damascus and ,aleppo1 till1 in the year #aeej1 coffee became the favorite drink in ,constantinople1 in which city coffee-houses were soon after opened4 ,if ,prior ,omer has not yet been canonized1 he should certainly fill the first vacant niche1 for1 surely1 no man ever conferred greater enjoyment upon his fellows4 ,yet1 during a long period--perhaps for ages--the wild tribes in the interior of ,africa had before that date used the berry1 and the incident of the burning of the primitive hut is neither far-fetched nor improbable4 ,as the mosques were comparatively deserted for the coffee-houses1 the ,mufti was petitioned to issue edicts against the use of a beverage so delicious as to cause the sons of the faithful to forget the call to prayer1 and for a little while it was a secret and stolen delight4 ,seeing that it could not be suppressed1 the priests1 with an eye to the main chance--common to the powers that be in all nations--wisely decided to impose a high tax upon the berry1 and the coffee bean1 from that day to this1 has been the daily inspiration of the dreamy1 sensuous1 and fate-worshiping ,turk4 ,it was not until about the year #afgj that coffee-drinking became popular in ,france1 though infrequent travelers had brought with them from the ,east a few pounds of the curious berry4 ,at that time ,solomon ,aga was sent from the ,sublime ,porte to the court of ,louis ,,xiv41 and he became very soon the rage1 through the splendid and unique entertainments at which he figured as host4 ,costly ,eastern stuffs1 at that time seldom found in the elegant capital1 displayed the rich and harmonious coloring of which the ,turks are masters4 ,divans and cushions of embroidered velvet shot with gold1 prayer rugs of every kind and device1 vestments of many hues1 bedizened with jewels and diamonds--all these made him the magnate of the city4 ,most of all1 the gay world coveted the services of exquisite porcelain and silver1 the napkins fringed with bullion1 and--served in cups of egg-shell porcelain1 hot1 strong1 and fragrant--that delicious coffee which has never lost the place it then secured4 ,on bended knees the slaves of the ambassador presented the choicest ,mocha to these grande dames1 who fluttered their fans with many grimaces and bent their piquant faces--bepatched1 bepowdered1 and berouged--over the steaming beverage4 ,such were the half-barbaric occasions upon which coffee first became generally known to that nation which is now so largely dependent upon the tiny brown berry of ,arabia4 ,four years afterward an ,armenian opened the first coffee-house to the ,parisian public4 ,others followed his example1 and a little later beer and wine were also served at the same establishments4 ,finer than any of his predecessors came a dusky ,italian from ,florence1 and to his salon flocked the chief literary men of the last quarter of the seventeenth century4 ,coffee became a tyrant1 and1 as tyrant1 it still holds matutinal and undisputed sway over the civilized portions of the earth4 ,common as it is in this age1 it was then an expensive luxury4 ,the cultivation of the plant was confined to small districts1 navigation tedious1 and commerce with the ,east restricted4 ,it is recorded that the daughters of ,king ,louis of ,france had coffee imported for the use of the royal household at a cost of #c1bjj yearly1--a fact which1 after making all due allowance1 shows that rings must have existed as far back as two centuries ago4 ,the exact date of the introduction of coffee into ,england is not known4 ,it is supposed to have been about the middle of the seventeenth century1 and it became a popular drink there earlier than in ,france4 ,perhaps this may be due to the fact that the first ,english merchant who dealt in coffee had lived in ,constantinople1 and brought back with him to ,london a pretty ,greek wife1 who acted as his saleswoman4 ,at first it sold for four or five guineas per pound1 but soon became cheaper4 ,coffee-houses multiplied1 not only in the capital1 but in all the large cities4 ,long antedating common newspapers1 these shops were news centers1 where the intelligent men of the age gathered to learn what was taking place1 to discuss public affairs and governmental measures1 and form public opinion4 ,considering that they were hot-beds of sedition and revolution1 ,charles ,,ii4 ordered them closed in #afge1 but the order was soon revoked4 ,cromwell ordered them closed again during the ,protectorate for reasons somewhat similar2 but they had become necessities to the people1 and could not be put down for any great length of time4 ,wits and poets1 essayists and philosophers1 daily gathered in the coffee-houses of ,london during several generations4 ,how much they quoted from favorite authors--how faithfully they harangued and button-holed each other in that fashion1 common to all ages1 from the cloudy eras of the ,chimpanzees to the year of our ,lord #ahhg--there are no annals full enough to describe4 ,within their precincts1 what fear and folly1 what foolishness and wisdom1 have been uttered over steaming cups of ,mocha6 ,it was at ,will's ,coffee-house1 ,covent ,garden1 that ,dryden and ,addison1 ,steele and ,davenant1 ,carey and ,pope1 met with other luminaries1 and if it be proven that other potations1 more fiery and deep1 mingled with those of the ,eastern berry1 it may well be surmised that coffee often supplied the place of worse beverages1 or mitigated their evil effects4 ,the intellectual drink1 as it has been called1 gained friends every day among the wits of the reign of ,queen ,anne4 ,here ,pope found the inspiration of ,the ,rape of the ,lock1 if not the ,essay on ,man1 an inspiration which he celebrated in these lines3 ,from silver spouts the grateful liquors glide1 ,while ,china's earth receives the smoking tide2 ,at once they gratify their sense and taste1 ,and frequent cups prolong the rich repast4 ,coffee6--which makes the politician wise1 ,and see through all things with his half-shut eyes6 ,prior to the year #agjj1 coffee planting had been confined to ,africa4 ,the preceding year the ,president of the ,dutch ,east ,indies had brought some of the shrubs to ,batavia1 and ,java rapidly became one of the first coffee-bearing countries--now exporting more than #ge1jjj tons annually4 ,a shrub was sent from ,batavia to ,amsterdam shortly after1 and in #agaj a shoot from this plant was taken as a curiosity to ,louis ,,xiv41 who had it carefully tended in the ,jardin des ,plants1 where it flourished for some years4 ,but1 with the development of the ,new ,world1 coffee was a necessary concomitant4 ,across the stormy ocean1 to the ,island of ,martinique1 the ,grand ,monarch sent three plants in #agbj1 only one of which survived the voyage1 and from this one shrub have sprung all the rich and expensive plantations of the ,west ,indies and ,central and ,south ,america4 ,it was not till the year #aged that the first coffee tree was planted by a friar in the garden of the convent to which he was attached in ,rio ,janeiro1 and not till #ahji did the first cargo of coffee land on the shores of the ,united ,states4 ,now1 three-quarters of our coffee comes from ,brazil1 although much of it is sold under the name of ,mocha or ,java1 the ,chamber of ,commerce report itself declaring that the ,santos pea berry and other similar appearing beans are used by mixers to supplement the supply of genuine ,mocha4 ,it would be a gratification to be able to say that no other mixing or adulteration is practiced4 ,brazil1 under the enlightened statesmanship of ,dom ,pedro1 now ships from her ports over one million of pounds daily1 ,sundays included1 only a portion of which comes to this country4 ,at our ports1 chiefly at ,new ,york1 vessels are unloading which received their precious freightage at ,maracaibo1 ,central ,america1 ,savanilla1 ,hayti1 ,porto ,rico1 ,jamaica1 ,macassar1 ,ceylon and ,mexico1 as well as from places which have been previously mentioned4 ,in the year #ahhf1 #bdg1ada tons of coffee were used in the ,united ,states1 against #bdb1fgg tons in #ahhe4 ,this gives an increase in one year of #a4h per cent41 making the per capita consumption of the population of #fj1jjj1jjj to be #i4bb pounds1 nearly nine pounds and a quarter for every man1 woman and child in this country4 ,as may be supposed1 the consumption of the berry is yearly increasing4 ,while this is due partly to the growth of population1 it is still more affected by the increasing popularity of coffee as a beverage1 by its relative cheapness1 and by the fact that it is prepared much easier than before it was sold in its roasted state4 ,the loss and labor entailed in the preliminary preparation deterred many housekeepers from its use4 ,a moment's forgetfulness or preoccupation converted the berry into a piece of charcoal1 and rendered it bitter and innutritious4 ,now1 by the aid of large roasting establishments and improved machinery1 that tedious process is thoroughly done1 though1 it must be confessed1 with the loss of a slight portion of its volatile aroma4 ,this loss1 again1 is more than balanced by the avoidance of a more serious trouble4 ,large dealers well know that1 in order to give coffee a good color and thereby increase its value1 the traders in ,rio and manipulators in ,new ,york use vile drugs1 coloring matter1 and soapstone4 ,to buy this green coffee and roast it at home is to take slow poison1 because this adulteration is not wholly dissipated by the process of roasting4 ,the large roasters of the country do not buy this doctored berry2 they care nothing for the appearance if the coffee roasts well1 and is clear and free from quakers or decayed berries4 ,therefore it is better to buy roasted coffee of the retailer1 either in paper packages or out of tins bearing the name of a reputable house1 and refuse to purchase the green under any circumstances4 ,the can from which it is taken should be practically air-tight4 ,coffee scooped from the top must come in contact1 more or less1 with the atmosphere1 and readily loses its value4 ,nothing so quickly parts with its delicate aroma2 nothing so easily absorbs injurious or disagreeable particles from surrounding substances4 ,the near presence of decayed vegetables1 kerosene oil1 effluvia1 or foul air of any kind1 not only destroys its delicacy1 but may render it deleterious4 ,that very quality which makes it capable of cleansing a room of foul odors is the very property which makes it dangerous to expose it to them4 ,the average consumption of coffee per head now amounts to slightly over nine and a half pounds yearly1 an increase of over five per cent41 or about one-half pound more for every man1 woman and child for one year4 ,as a whole1 the ,united ,states consumes coffee largely1 but it has not reached the point of consumption of ,denmark1 where the average is thirteen and a half pounds for each person1 and of ,holland1 where the per capita consumption is twenty-one pounds4 ,but with ,mexico on the west materially increasing her yield of coffee1 and with increased railroad facilities for commerce with this country1 dealers in the fragrant berry expect that the importation this year will be double that of last year4 ,mexican coffee is of excellent quality1 but loses its identity by being mixed with other grades4 ,it figures under other names1 just as various kinds of wine are mingled to make champagne4 ,coffee-growing is an industry as interesting as it is important4 ,in ,brazil the seed is sown in the shade of coffee trees in long rows4 ,at the end of a year the plants have reached about the height of a foot1 and are ready for transplantation4 ,the grounds which are selected for plantations lie principally between #be north and #cj south of the equator1 as the plant does not flourish in a climate where the thermometer falls below #ee4 ,high altitudes also favor its perfect development1 and the best berries are found on hills having an elevation of #c1jjj or #d1jjj feet above the sea4 ,the ground must be rich in mineral matter1 well watered and well drained4 ,the plants are then removed to the plantation and set out in long beds1 at a distance of four to six feet apart1 with roadways between the beds4 ,the plants are topped when reset1 and are ever after kept closely pruned1 so that they are about twelve feet high1 instead of attaining their natural growth of fifteen or twenty feet4 ,in three years the bush bears fruit1 and thereafter for forty years1 being in full vigor from its tenth year till its decay4 ,from three to eight pounds are plucked yearly from each bush1 and the longer the bean is kept the richer will be its flavor4 ,and a beautiful sight it is when the coffee unfolds its first blossoms during ,september and ,october6 ,appearing in clusters only for a day or two at the axils of the dark-green1 shining1 evergreen leaves1 the scene is made all the more brilliant by the consciousness of its evanescence4 ,each flower consists of a small1 five-clefted white corolla1 affording a fine contrast to the laurel-like leaf1 some four or five inches in length4 ,the bright blue sky1 the warm air1 the billowy lines of foliage1 the clusters of jessamine-like flowers1 tossing fragrance from their tiny bells1 the intoxicated butterflies flitting from plant to plant1 all belong to a climate as unlike our northland as it is possible for the mind to conceive4 ,soon the fruit makes its appearance1--green at first1 but shortly turning a dark red1--which is ripe for gathering in ,march1 and from that until ,august4 ,the two seeds or berries contained within the fruit1 which is shaped something like a cranberry or a cherry1 are glued together1 each being enveloped in a peculiar1 leathery1 parchment-like membrane4 ,the berries are picked by hand1 care being taken to select only those which are perfectly ripe4 ,they are then thrown into large1 open yards1 paved with rock and stone1 with a grade sufficient for the free drainage of water4 ,after a few days' exposure to the sun1 the berries being perfectly dry1 they are put in the crusher to separate the berry from the husk4 ,the coffee is then passed through large and small sieves1 one under the other1 with a fan at the back1 by which means the husks are winnowed from the berry4 ,grading follows next1 according to the size of the grain4 ,the best grade of coffee is ,mocha1 the next ,java4 ,the blending of various qualities is one of the most difficult accomplishments1 without which1 good coffee is almost an impossibility4 ,hence it is that retail dealers1 who roast their own coffee1 so often fail of success1 since it requires skill1 experience1 and a knowledge of the properties of different growths to produce blendings which suit the palate4 ,as might be expected1 numerous adulterations are found in ground coffees of inferior grades4 ,some of them1 like venetian red to give color1 are positively poisonous4 ,others1 like chicory1 an endive like the dandelion1 are injurious4 ,tons of this root are annually consumed1 many persons believing that it accentuates the flavor of the real article4 ,yet it has been proven that chicory produces heartburn1 cramps1 and1 finally1 total blindness4 ,besides these1 are less noxious mixtures of roasted corn1 beans1 peas1 wheat1 rye1 dandelion1 and various nuts4 ,as long ago as #ahej1 #ah1jjj pounds of vegetable matter were sold for coffee in the ,united ,states4 ,professor ,sharples1 the ,state ,assayer of ,massachusetts1 last year found that one favorite brand contained no coffee at all4 ,it was made up of green peas1 burnt molasses1 and an occasional grain of rye4 ,another ,french coffee was a concoction of peas1 rye1 and oats4 ,be sure of an honest grocer1 is the moral1 unless the coffee is burnt and ground at home4 ,some of these ingredients are harmless enough1 but who wishes to be deceived and defrauded8 ,the adulterations of ground coffee can be easily detected4 ,it must be premised here that the genuine coffee berry is extremely hard and tough4 ,every one knows the character of the grounds even after long soaking and boiling4 ,now1 says an expert1 a spoonful of pure coffee placed gently on the surface of a glass of cold water will float for some time and scarcely color the liquid4 ,if it contains chicory it will rapidly absorb the water1 and1 sinking to the bottom of the glass1 communicate a deep reddish brown tint as it falls4 ,again1 shake a spoonful of the coffee with a wineglassful of water1 then place the glass upon the table4 ,if it is pure it will rise to the surface and scarcely color the liquid2 if chicory is present it will sink to the bottom and the water will be tinged of a deep red as before4 ,still again3 ,if1 when a few pinches of the suspected coffee are placed upon water in a wineglass1 part floats and part sinks1 there is reason to believe it is adulterated either with chicory1 roasted corn1 or other substances4 ,coffee does not absorb the water2 other substances do4444 ,if the cold water becomes deeply colored1 it is evidence of the presence of some roasted vegetable or burnt sugar4 ,or if1 when a few grains of coffee1 spread out on a piece of glass1 are moistened with a few drops of water1 we are enabled to pick out1 by means of a needle1 minute pieces of a soft substance1 the coffee is adulterated1 for the coffee particles are hard and resisting4 ,but1 given coffee pure as pure can be1 what are its effects upon the system8 ,coffee owes its stimulating and refreshing qualities to caffeine4 ,it also contains gum and sugar1 fat1 acids1 casein and wood fibre4 ,like tea1 it powerfully increases the respiration1 but1 unlike it1 does not effect its depth4 ,by its use the rate of the pulse is increased and the action of the skin diminished4 ,it lessens the amount of blood sent to the organs of the body1 distends the veins and contracts the capillaries1 thus preventing waste of tissue4 ,it is a mental stimulus of a high order1 and one that is liable to great abuse4 ,through its fascinations the scholar burns the midnight oil1 and too rapidly reduces his store of vital force4 ,to some temperaments it may be called a poison4 ,carried to excess it produces abnormal wakefulness1 indigestion1 acidity1 heartburn1 tremors1 debility1 irritability of temper1 trembling1 irregular pulse1 a kind of intoxication ending in delirium1 and great injury to the spinal functions4 ,unfortunately1 there are many coffee tipplers who depend upon it as a drunkard upon his dram4 ,on the other hand1 coffee is of sovereign efficacy in tiding over the nervous system in emergencies4 ,soldiers in the late war declared they could march longer and endure more hardships under the stimulus of coffee than under that of liquor4 ,during their long predatory excursions the tribes of ,central ,africa subsist for many days at a time on a mixture of coffee and butter4 ,made into balls an inch and a half in diameter1 one lasts a man during twenty-four hours4 ,the ,belgian coal miners live on a less quantity of solid food than the ,french miners1 who are furnished with a smaller amount of coffee4 ,coffee is also1 in its place1 an excellent medicine4 ,in typhoid fever its action is frequently prompt and decisive4 ,it is indicated in the early stages before local complications arise4 ,coffee dispels stupor and lethargy1 is an antidote for many kinds of poison1 and is valuable in spasmodic asthma1 hooping-cough1 cholera infantum1 and ,asiatic cholera4 ,it is also excellent as a preventive against infections and epidemic diseases4 ,in districts rife with malaria and fever1 the drinking of hot coffee before passing into the open air has enabled persons living in such places to escape contagion4 ,probably the nervous system is aroused to a positive condition1 in which fever germs are rendered innocuous4 ,that coffee is a medicine in cases of extreme alcoholism is well known1 but it is hardly understood to what extent this exhilarating and potent beverage might be used in place of liquor4 ,coffee-houses1 where all the accessories are cheerful and wholesome for mind and body1 greatly tend to diminish drunkenness4 ,in the city of ,birmingham1 ,england1 according to the report of the ,american ,consul a few years since1 the seventeen temperance coffee-houses in operation received the patronage of #bj1jjj men daily1 six days in the week4 ,and1 he truly adds1 a large proportion of these visitors would otherwise have spent their evenings and their earnings in liquor saloons4 ,the methods of making coffee are as various as the nations that partake of it4 ,in ,arabia the coffee is freshly roasted and pounded whenever the decoction is prepared1 and its flavor is enhanced by the addition of a few aromatic seeds or a little saffron4 ,it is drank in small cups1 without sugar or milk1 but hot and strong1 and ,oriental hospitality demands that it be served to every visitor4 ,in country places the people use an infusion of coffee leaves1 steeped like tea and tasting like a mixture of coffee and tea4 ,it is curious to observe that in the extremes of the ,north and ,south coffee is alike regarded4 ,in ,sweden1 near the midnight sun1 where the necessaries of life are scant and dear1 ,du ,chaillu found that the rudest cabin cherished a little store of the precious berry to be used on festive occasions1 feasts and funerals1 or for the infrequent and welcome traveler4 ,nothing in his narration is more touching than those portions in which he describes the hospitality set forth in the odoriferous cup in those hamlets near the ,arctic circle1 where salt fish and sour milk form the staple winter food4 ,from its cordial and gently stimulating effect1 ,western nations may well join in the panegyric pronounced upon coffee by an ,arabian1 translated thus3 ,o ,coffee1 thou dispellest the cares of the great2 thou bringest back those who wander from the paths of knowledge6 ,coffee is our gold1 and in the place of its libations we are in the enjoyment of the best and noblest society4 ,every care vanishes when the cup-bearer presents the delicious chalice2 it will circulate freely through thy veins and will not rankle there4 ,grief cannot exist where it grows2 sorrow humbles itself before its powers4 ,lastly1 it may be said in the words of ,sidney ,smith1 ,if you want to improve your understanding1 drink coffee4 ,no matter where the coffee bean may have grown or how perfect its condition1 the decoction may be ruined in its preparation4 ,among the numerous coffee-steepers in the market1 one1 lately devised1 seems to fill all requirements4 ,it is the ,common-sense ,coffee-pot1 a veritable wonder worker1 invented by ,mr4 ,krag1 of ,indianapolis4 ,a bag or filter at the top1 like that used by the ,french1 is nothing new4 ,the improvement--and it is a great improvement--consists in a simple yet ingenious arrangement whereby the steam is condensed and returned to the coffee4 ,by this means the delicate aroma is entirely preserved1 and the coffee made delicious and strong4 ,a ,,few ,,facts ,,about ,,good ,,coffee4 ,,information regarding the making of good coffee is worthless unless the roasted coffee bean is at the outset of good value itself4 ,the larger percentage of roasted coffee sold by the average retailer is inferior4 ,the crude and ignorant manner in which roasted coffees are handled by the small dealers is of itself sufficient to depreciate and almost destroy the good that is in any coffee2 and1 to meet this emergency1 the ,schnull-,krag ,coffee ,co41 of ,indianapolis1 ,ind41 adopted a patent can from which their coffees are sold4 ,these cans are sealed as soon as the coffee is placed in them1 and1 by the intervention of a trap on the inside of the can1 refilling is prevented except at their mills4 ,to further protect the consumer a strip of heavy paper is fastened across the cap1 or top1 of the can1 the removal of which becomes evidence of an attempt at tampering with the contents4 ,the coffee placed in these cans comes hot from the coolers at the mills1 and is1 therefore1 fresh and fragrant1 and no portion of the aroma is allowed to escape4 ,these patent cans guard jealously the rights of the consumer1 and all lovers of good coffee should see that they get their supplies from these cans4 ,the ,schnull-,krag ,coffee ,co4 has its own secrets of so mixing and blending coffee as to get results which have never been paralleled4 ,prof4 ,william ,e4 ,s4 ,fales1 analytical chemist1 of ,new ,york1 pronounces the fine coffees roasted and sold by the ,schnull-,krag ,coffee ,company not only the peer1 but the giant of all roasted coffees4 ,the leading brands roasted by this company are ,windsor1 ,mocha1 and ,java1 and ,our ,best ,java1 and every customer failing to find these goods with their dealer should insist1 for their own happiness1 comfort1 and economy1 that they order them from the company4 ,the price is never above that of inferior goods1 and the coffees are so boxed or crated that shipment is safe to all quarters of the globe4 ,no dealer need excuse himself4 ,he can get these coffees if he so wills it4 ,insist upon having them4 ,,when the foregoing papers were written by the famous authorities on cooking1 the ,q4 ,q4 common sense condensing coffee pot had not yet been shown to the public1 the inventor prudently desiring to give it a rigid trial before claiming for it marvelous possibilities4 ,it is now known that the whole field of invention in coffee pots has nothing which ever created the interest and captured the housekeepers affections as has the ,q4 ,q4 ,had ,mrs4 ,harland or ,miss ,parloa1 or either of the contributors to this book been advised of the existence of this at once practical1 reliable and common sense coffee pot they would have given it the priority over all other methods of coffee making4 ,how do we know this8 ,how do you know that you would prefer a glass of pure crystal spring water to a drink of ,missouri river water8 ,how do we know that a gas jet is preferable to a tallow dip8 ,so do we easily reckon where the remarkable work of the ,q4 ,q4 coffee pot would place it in the opinions of all good housekeepers4 ,a ,,dream ,,of ,,persia4 ,,the ,,ar-,,mo-,,ja ,,coffee1 7,,powdered47 ,sold only in one and three pound cans4 ,full weight4 ,ar-mo-ja is powdered from the purest importations of the highest grade coffees4 ,it is economical1 convenient and wholesome4 ,being packed as soon as roasted and pulverized1 in air-tight cans1 it will retain its strength and exquisite aroma for any length of time1 and in any climate4 ,for sale by all first-class grocers4 ,should you fail to find it with your grocer1 have him order a case4 ,ar-mo-ja and the ,q4 ,q4 ,coffee ,pot make a partnership giving unexampled results4 ,,the ,,schnull-,,krag ,,coffee ,,co41 ,,indianapolis1 ,,indiana4 ,illustration3 ,handsome ,neckwear for ,men and ,boys ,,the ,,celebrated ,,trade ,,mark ,linene ,,collars ,,and ,,cuffs ,reversible and ,finished on ,both ,sides ,alike4 ,,housewives who desire to have their ,husbands and ,boys look their best1 should make note3 ,the ,linene ,goods ,are the most convenient article for the ,farmer1 the ,mechanic1 the ,machinist1 the ,traveler1 and all ,professional ,men4 ,both ,standing and ,turn-down in all desirable ,sizes and ,styles4 ,always comfortable and easily adjusted4 ,unequalled for cheapness1 unrivalled for elegance4 ,after soiling on one side can be folded and used on the other4 ,no fretting1 no worry1 but clean linen always ready4 ,we desire ,,everybody to give these goods a ,,fair ,,trial1 and will send to any address a sample ,collar and pair of ,cuffs1 on receipt of ,,six ,,cents4 7,name ,size47 ,please send for our ,illustrated ,catalogue 7free71 which gives full particulars as to styles and varieties4 ,ten ,collars1 or ,five pairs of ,cuffs1 sold at stores for #be cents4 ,illustration3 hand,collars and ,cuffs for ,ladies1 both ,white and ,percale4 ,,reversible ,,collar ,,company1 #bg ,,kilby ,,street1 ,,boston1 ,,mass4 ,,the ,,dangler ,vapor ,cook ,stove4 ,illustration3 ,,the ,,housekeeper',s ,,delight ,these celebrated labor saving and economical ,cook ,stoves are rapidly going into general use4 ,they will ,bake1 ,roast1 and ,heat ,irons ,quicker and ,better than either the coal or wood stoves or range2 and no kindling wood or coal to carry1 no ashes1 dust or dirt4 ,be sure and inquire of your dealer for ,,the ,,dangler ,,non-,,explosive ,,vapor ,,cook ,,stove4 ,for circulars and catalogue address ,,the ,,dangler ,,stove ,,and ,,mfg4 ,,co41 ,cleveland1 ,ohio1 or ,chicago1 ,illinois4 ,the ,all ,right ,steam ,heater4 ,illustration ,,these ,,heaters ,,are ,,guaranteed ,,for ,,five ,,years ,,against ,,any ,,fault ,,of ,,the ,,boilers1 ,,and ,,have ,,been ,,well ,,tested4 ,,are ,,reliable1 ,,economical ,,and ,,efficient4 ,contains all that any good apparatus does1 and the price is below them all4 ,it could be no better if it cost twice as much4 ,,circulars ,,sent ,,on ,,application ,,to ,,the ,,combination ,,co41 ,or ,,wm4 ,h4 ,,page1 ,treas41 ,norwich1 ,conn4 ,illustration3 ,,geer',s ,phenol ,,dentrifice ,,or ,,carbolized ,,tooth ,,powder ,for imparting to the ,teeth a ,,pearl-,,like ,,whiteness strengthening the ,,gums and rendering the ,breath ,,sweet ,,and ,,pure ,prepared by ,,dr4 ,s4 ,l4 ,,geer4 ,,dentist ,,norwich1 ,,conn4 ,copyrighted #ahgj ,registered #ahhj ,illustration3 #a ,,lb ,,geer',s ,,phenol ,,dentrifice ,,or ,,carbolized ,,tooth ,,powder ,,one ,,pound4 ,,prepared ,,by ,s4 ,l4 ,,geer4 ,,dentist ,,norwich4 ,,conn4 ,,phenol ,,dentifrice4 ,to maintain the health of the ,,mouth and preserve the freshness and beauty of the ,,teeth1 the frequent use of a ,dentifrice becomes indispensable4 ,it is important to obtain an article free from obnoxious ingredients1 the presence of which would surely cause numerous troubles1 the origin of which is unsuspected4 ,the proprietor of ,phenol ,dentifrice recommends it to the notice of those not already acquainted with its long established merits4 ,this preparation which has been in the highest repute since its introduction in #ahgj1 and sold to the dental profession throughout the ,united ,states by the leading ,dental ,depots1 is a scientific combination of the finest materials1 so united chemically as to insure the greatest efficiency and the best possible results upon the ,,mouth1 ,,teeth and ,,gums4 ,the excellence of this ,dentifrice1 the formula of which originated with the proprietor1 a dentist of #cj years practice1 has obtained for it the strongest recommendation of many of the professors in our ,,dental ,,colleges1 as well as from those most noted in private dental practice4 ,as a ,,tooth ,,powder for general use1 by old and young it stands unrivalled4 ,sold by ,druggists1 #be;c4 per bottle1 #a per lb4 in cans4 ,on receipt of #ce c4 a lb4 can2 of #ej c4 a lb4 can2 of #a a #a lb4 can will be sent post paid1 to any address4 ,s4 ,l4 ,,geer1 ,,dentist1 #ei ,,broadway1 ,,norwich ,,conn4 ,illustration ,you need not work so hard to blacken your shoes1 if you will commence using ,,wolff',s ,,acme ,,blacking4 ,see how easy it is8 ,while you sweat and groan1 ,i sit in perfect composure4 ,,wolff',s ,,acme ,,blacking requires no brush to polish2 gives a brilliant finish2 preserves the leather and is suitable alike for ,ladies' ,french ,kid ,shoes and ,men's ,calf ,boots2 in fact1 all leather4 ,for ,sale in ,groceries1 ,shoe ,stores and ,retailers in ,general4 ,,wolff ,,randolph1 - ,,philadelphia4 ,illustration3 ,,wolff',s ,,transparent ,,paints ,produce the same effect as wood-staining and polishing1 without the cost or labor4 ,,no ,,skill ,,required ,,to ,,apply ,,it4 ,will stain old furniture without scraping off the varnish4 ,can be used as a ,lacquer for ,metal1 ,china or ,glassware1 ,pottery1 ,cane1 ,willow and ,wicker ,work1 ,papier-,mach1 etc4 ,for ,restoring ,grained ,wood-,work ,to ,its ,original ,beauty1 ,or ,renewing ,wall ,paper4 ,can also be used for painting expensive ,lincrusta ,walton1 and will add greatly to its beauty4 ,will make ,imitation ,stained ,glass as clear as colored glass itself4 ,,send ,,stamp ,,for ,,circulars4 ,,sample ,,bottle ,,by ,,mail #ce ,,cts4 ,when ordering1 state on what you wish to apply it and the effect desired4 ,,wolff ,,randolph1 ,,philadelphia4 ,,burnett',s ,,perfectly ,,pure ,standard -- -- ,flavoring ,,highly ,,concentrated ,,extracts ,thoughtful people should read the testimonial below4 ,,joseph ,,burnett ,,co41 ,boston3 ,gentlemen1--,i have used your ,extracts for years1 knowing them the best to be found in the market4 ,,maria ,,parloa4 ,,with ,,thousands ,,of ,,others ,,of ,,same ,,import4 ,burnett's ,coffee ,clearer4 ,a ,,woman',s ,,invention4 ,a patented combination of ,cod ,fish ,skin and ,white of ,eggs4 ,the best article for ,,settling ,,coffee4 ,,eggs ,,saved ,,and ,,no ,,patent ,,coffee ,,pots ,,needed4 ,at a daily expense of less than 77 one-half a cent per family4 ,a superior article for settling ,coffee1 meeting with great success4 ,if your grocer has not got it send #ab cents for full sized package by mail1 to ,,joseph ,,burnett ,,co41 ,boston and ,chicago1 ,,manufacturers ,,and ,,proprietors4 ,,prime ,,coffee ,,and ,,good ,,cooking ,is the remark of those who eat meals served on the gorgeous ,dining ,cars which run on all through passenger trains between ,chicago and ,council ,bluffs 7,west71 ,minneapolis and ,st4 ,paul 7via the ,famous ,albert ,lea ,route1 ,northwest71 and ,st4 ,joseph1 ,atchison1 ,leavenworth and ,kansas ,city 7,southwest71 over the ,,chicago1 ,,rock ,,island ,,pacific ,r',y4 ,its passenger equipment also includes magnificent ,pullman ,palace ,sleepers1 fine ,day ,coaches and elegant ,reclining ,chair ,cars1 and is unequalled in the ,west1 unsurpassed in the world4 ,illustration ,the ,,great ,,rock ,,island is the popular overland thoroughfare and offers a choice of the best routes to ,pacific ,coast cities1 and all intermediate points1 making connections in commodious ,union ,depots4 ,to enjoy the superior facilities1 comforts and luxuries of this ,first-class1 ,railway1 apply to your nearest ,coupon ,ticket ,office for tickets via ,chicago1 ,rock ,island and ,pacific ,railway or ,albert ,lea ,route1 and refuse to take any other4 ,for ,tickets1 ,maps1 ,folders1 copies of ,western ,trail1 or any desired information1 apply also at ,chicago to ,r4 ,r4 ,,cable1 ,pres4 and ,gen4 ,mgr4 ,e4 ,,st ,,john4 ,asst4-,gen4 ,manager4 ,e4 ,a4 ,,holbrook1 ,gen4 ,ticket ,pass4 ,agt4 ,given good browned ,coffee it follows that it must be well made1 and to do this a good ,coffee ,pot is essential4 ,the ,q4 ,q4 is that pot4 ,,don',t ,,run ,,in ,a ,,rut6 ----,,the---- ,q4 ,q4 ,common ,sense ,condensing ,,coffee ,,pot ,patented in ,america1 ,canada and ,europe4 ,the ,result of ,experience and ,experiments4 ,,practical1 ,,economical1 ,,sensible4 ,,the ,w4 ,a4 ,,krag ,,co41 ,manuf'rs1 #ic ,wall ,street1 ,new ,york4 ,western ,office1 ,indianapolis1 ,indiana4 ,,kingsford',s ,,oswego ,,illustration ,,starch1 ,,the ,,best ,,in ,,the ,,world4 ,,the ,,quality ,,always ,,uniform4 ,the ,new ,wrappers making most attractive ,shelf ,goods4 ,kingsford's ,corn ,starch1 ,for the ,table1 is ,most ,delicious1 for ,,puddings1 ,,blanc ,,mange1 ,,custards1 ,etc4 ,,and ,,is ,,perfectly ,,pure4 ,to secure the ,,best--the ,,unadulterated ,,article1 see that the name ,t4 ,,kingsford ,,son1 ,,oswego1 ,n4 ,y4 ,is on ,every ,box and ,every ,package4 ,p4 ,d4 ,co4 ,patent ,tea or ,coffee ,china ,pot ,lid ,fastener4 ,prevents the ,lid from falling off while pouring from the ,pot4 ,illustration3 ,,without ,,it4 ,,with ,,it4 ,,burnt ,,hands4 ,,broken ,,lid ,,or ,,cups4 ,,safety ,,and ,,comfort4 ,it fits any shaped pot1 and saves its cost many times over by preventing the breakage of lids and cups4 ,it is made of ,german ,silver and is an ornament to the pot4 ,every one will appreciate the additional comfort from its use4 ,per ,mail1 #bj ,cents each4 ,p4 ,d4 ,,co4 ,,patent ,,egg ,,beater4 ,,it ,,fits ,,into ,,any ,,shaped ,,dish4 ,illustration ,it whips up and down into the egg1 being just as effective on one egg as more4 ,with all revolving beaters but little of the whipping surface comes into use1 the whipper spinning around above the egg1 unless enough eggs are used to cover it4 ,,try ,,it6 ,beats ,,one ,,egg in a ,,tea ,,cup in #ah ,seconds4 ,,test ,,it6 ,beats ,,six ,,eggs in a ,,bowl in #gj ,seconds4 ,per ,mail1 #cj ,cents each4 ,,paine1 ,,diehl ,,co4 ,,manufacturers1 #ab ,,bank ,,st41 ,,philadelphia1 ,,pa4 ,,granite ,,iron ,,ware4 ,illustration3 ,,patent ,,granite ,,iron ,,ware ,coffee and ,tea ,pots are absolutely the best articles made for this purpose4 ,being a combination of ,glass and ,iron they possess the qualities of both2 the ,glass insuring a pure beverage1 free from taste or discoloration1 and the iron supplying the strength necessary for durability4 ,illustration ,illustration ,a full line of ,kitchen ,utensils is made in ,granite ,iron ,ware1 and can be found with all first-class dealers in ,house-,furnishing ,goods4 ,made only by the ,,st4 ,,louis ,,stamping ,,co41 ,st4 ,louis1 ,mo4 ,branches3 #if ,beekman ,st41 ,n4 ,y41 #af ,lake ,st41 ,chicago4 ,illustration3 ,,patent ,,granite ,,iron ,,ware ,illustration3 ,,agate ,,iron ,,ware4 ,,works ,,of ,,the ,,lalance ,,grosjean ,,manufacturing ,,company4 ,,extract ,,from ,,an ,,editorial ,,on ,,agate ,,iron ,,ware1 ,,by ,,marion ,,harland4 ,those who use the ,,agate ,,iron ,,ware1 patented and made by this firm1 need no recommendation of it4 ,eminent chemists certify to its safety1 durability1 and cleanliness of the materials employed in its composition4 ,the shapes are unusually graceful for household and kitchen utensils4 ,it is easily kept clean2 is light1 strong1 and pleasing to the sight by contrast with the black ,iron and dim or rusty ,tins4 ,after several years' trial and thorough satisfaction with this ware1 editorial attestation to its excellence is an act of simple justice to the manufacturers4 ,it is given in hope that others may share the comfort and pleasure attendant upon its use4 ,,for ,,candy ,,making ,illustration ,,buy ,illustration ,illustration3 ,,andes ,,stoves ,,and ,,ranges ,,they ,,are ,,the ,,best4 ,,they ,,give ,,the ,,best ,,satisfaction4 ,,manufactured ,,by ,,phillips ,,clark ,,stove ,,co41 ,,geneva1 ,n4 ,y4 ,,sold ,,everywhere4 ,,use ,illustration3 ,,hunter',s ,,rotary ,,flour ,and ,,meal ,,sifters4 ,best in the ,world4 ,have no ,equal4 #ab ,articles in ,one4 ,,manufactured ,,by ,,the ,,fred4 ,j4 ,,meyers ,,mfg4 ,,co41 ,,covington1 ,,ky41 ,u4 ,s4 ,a4 ,,for ,,sale ,,by ,,all ,,first ,,class ,,dealers4 ,,ask ,,for ,,the ,,impervious ,,safety ,,oil ,,can6 ,,the ,,best ,,in ,,the ,,world4 ,a ,,complete ,,family ,,oil ,,tank ,,and ,,lamp ,,filler ,,combined4 ,illustration3 ,,kerosene ,,kerosene ,,kerosene ,,kerosene ,,kerosene ,,oil ,,oil ,,oil ,,oil ,,oil #b ,gal4 #c ,gal4 #e ,gal4 #f ,gal4 #aj ,gal4 ,,patented4 ,,all ,,warranted4 ,these ,oil ,cans are made of ,,wood1 with the inner surface so prepared as to be perfectly impervious to ,kerosene or other ,oils4 ,they are fitted with ,nickel-plated ,compression ,faucets and ,vented ,fillers4 ,they are absolutely free from ,leak1 ,sweat or ,odor4 ,lamps can be filled direct from the ,,faucets1 thus rendering them the ,safest1 ,neatest and most ,convenient ,oil ,can for ,family ,use4 ,beware of ,infringements4 ,,manufactured ,,by ,,the ,,impervious ,,package ,,co41 ,,keene1 ,n4 ,h4 ,illustration3 ,,waste ,,embroidery ,,silk ,factory ,ends at half price2 one ounce in a box--all good ,silk and good colors4 ,sent by mail on receipt of #dj cents4 #ajj ,crazy ,stitches in each package4 ,send ,postal note or ,stamps to ,,the ,,brainerd ,,armstrong ,,spool ,,silk ,,co41 #fba ,market ,street1 ,philadelphia1 ,pa4 or #dfi ,broadway1 ,new ,york4 ,,one ,,ounce ,,in ,,each ,,box ,,mention ,,this ,,paper4 ,illustration3 ,hand ,for the names and addresses of #aj ladies interested in ,art ,needlework1 we will send our new book ,art ,needlework1 free4 ,the ,brainerd ,armstrong ,spool ,silk ,co41 #fba ,market ,st41 ,philadelphia1 ,pa4 ,books for ,every ,housekeeper4 ,by ,,maria ,,parloa4 ,first ,principles of ,household ,management and ,cookery4 ,a ,text-,book for ,schools and ,families4 #ahmo1 ,new ,edition enlarged4 ,flexible cloth1 #ge cents4 ,by ,,mrs4 ,a4 ,d4 ,t4 ,,whitney4 ,just ,how3 ,a ,key to the ,cook-,books4 #afmo1 #a4jj4 ,of all the ,american cook-books we know1 ,mrs4 ,whitney's is the very best4--,h4,h4 in ,denver ,tribune4 ,by ,,catherine ,,owen4 ,ten ,dollars ,enough1 ,keeping ,house ,well on ,ten ,dollars a ,week1 ,how it has been ,done1 ,how it may be ,done ,again4 #afmo1 #a4jj4 999999 ,for sale by all ,booksellers4 ,sent by mail1 post-paid1 on receipt of price by the ,publishers4 ,,houghton1 ,,mifflin ,,and ,,company1 #d ,,park ,,st41 ,,boston4 #aa ,,east #ag,,th ,,st41 ,,new ,,york4 ,,mrs4 ,e4 ,m4 ,,vanbrunt',s ,,dress ,,reform ,,parlors1 #ci ,e4 #aith ,,street1 ,,new ,,york4 ,illustration ,,hygienic ,,and ,,artistic ,,underwear ,,for ,,women ,,and ,,children4 ,sole ,agent for ,,miss ,c4 ,,bates' ,,dress ,,reform ,,garments4 ,jersey fitting ,undergarments in ,silk1 ,wool1 ,merino and ,lisle1 in stock or made to order4 ,at all times a full line of ,ferris ,bros4's celebrated ,,common ,,sense ,,waists4 ,illustration3 ,,bates' ,,waists4 ,,corded ,,waists1 ,for all ages1 ,breakfast ,corsets1 ,dress ,forms1 ,stocking ,supporters1 ,abdominal ,bandages1 ,sanitary ,towels1 ,bustles1 etc41 made of best material4 ,corsets for ,equestriennes1 ,corselettes for ,sea ,shore ,bathers4 ,,send ,,for ,,dress ,,reform ,,quarterly4 ,,mailed ,,free4 ,,the ,,boston ,,cook ,,book1 ,by ,,mrs4 ,d4 ,a4 ,,lincoln1 is the best ,cook ,book in the ,world4 ,nearly #fjj pages1 #ej illustrations1 price #b4jj4 ,sent by mail1 post-paid1 on receipt of price by the publishers1 ,,roberts ,,brothers1 ,boston4 ,good ,housekeeping ,series of ,household ,books4 ,,perfect ,,bread4 ,,fifty ,,recipes for ,making ,breads of all kinds1 the ,preparation of ,yeast1 and ,instructions1 which1 if duly followed1 will enable any housewife to be sure of always having ,perfect ,bread4 ,postpaid on receipt of ,twenty-,five ,cents4 ,a ,,key ,,to ,,cooking4 ,of which the author1 ,catherine ,owen1 says1 ,i do not think anything ,i shall ever be able to write will be more valuable to the inexperienced cook than this book4 ,sent by mail1 postage free1 on receipt of price1 ,twenty-,five ,cents4 ,,lessons ,,in ,,candy ,,making4 ,the very popular ,series of ,catherine ,owen's papers on ,candy ,making at ,home1 recently published in ,,good ,,housekeeping1 are now re-published in book form4 ,sent postpaid for ,fifty ,cents4 ,,six ,,cups ,,of ,,coffee4 ,by ,maria ,parloa1 ,catherine ,owen1 ,marion ,harland1 ,juliet ,corson1 ,mrs4 ,helen ,campbell1 ,mrs4 ,d4 ,a4 ,lincoln4 ,a book of greater value to housekeepers than anything of the kind ever before published4 ,sent postpaid on receipt of ,twenty-,five ,cents4 ,we will send these ,four ,books for #a4 ,others of this series in preparation are3 ,progressive ,housekeeping4 ,in the ,sick ,room4 ,,clark ,w4 ,,bryan ,,co41 ,publishers4 ,,springfield1 ,,mass4 ,good ,housekeeping ,a ,,family ,,journal4 ,,published ,,fortnightly4 - #b4ej ,a ,,year4 ,good ,housekeeping ,bill of ,fare4 ,the ,fortnightly ,bill of ,fare of ,,good ,,housekeeping has heretofore been enriched by contributions from some of the most noted and practical writers on household subjects1 and new ones are being constantly added to the already largely extended list1 which now contains the names of3 ,marion ,harland1 ,maria ,parloa1 ,catherine ,owen1 ,juliet ,corson1 ,rose ,terry ,cook1 ,mary ,e4 ,dewey1 ,margaret ,sidney1 ,hester ,m4 ,poole1 ,lucretia ,p4 ,hale1 ,elisabeth ,robinson ,scovil1 ,mrs4 ,d4 ,h4 ,r4 ,goodale1 ,dora ,read ,goodale1 ,anna ,l4 ,dawes1 ,ellen ,bliss ,hooker1 ,anna ,barrows1 ,margaret ,eytinge1 ,helen ,campbell1 ,h4 ,annette ,poole1 ,emma ,p4 ,ewing1 ,ruth ,hall1 ,carrie ,w4 ,bronson1 ,mrs4 ,h4 ,m4 ,plunkett1 ,elizabeth ,m4 ,griswold1 ,adelaide ,preston1 ,pauline ,adelaide ,hardy1 ,henrietta ,davis1 ,georgia ,a4 ,peck1 ,emily ,a4 ,brownell1 ,helen ,chase1 ,mary ,stuart ,smith1 ,kate ,tannatt ,woods1 ,mary ,winchester1 ,mrs4 ,fanny ,a4 ,benson1 ,carlotta ,perry1 ,julia ,h4 ,may1 ,sarah ,de,wolf ,gamwell1 ,clarissa ,potter1 ,mrs4 ,c4 ,s4 ,fox1 ,may ,kingston1 ,nellie ,f4 ,burnham1 ,may ,riley ,smith1 ,anne ,aldworth1 ,florence ,b4 ,hallowell1 ,mary ,clark ,huntington1 ,olive ,e4 ,dana1 ,emma ,w4 ,babcock1 ,marion ,foster ,washburne1 ,mary ,b4 ,sleight1 ,olivia ,lovell ,wilson1 ,mrs4 ,lewis ,swift1 ,helen ,whitney ,clark1 ,frances ,b4 ,james1 ,england1 ,marie ,gozzaldi1 ,lugano1 ,switzerland1 ,e4 ,c4 ,gardner1 ,milton ,bradley1 ,dr4 ,f4 ,m4 ,hexamer1 ,william ,paul ,gerhard1 ,john ,wentworth1 ,zenas ,dane1 ,edgar ,l4 ,wakeman1 ,frank ,h4 ,stauffer1 and scores of other famed writers on matters pertaining to the interests of the ,higher ,life of the ,household in the ,homes of the ,world4 ,,sample ,,copy #aj ,,cents4 ,clark ,w4 ,bryan ,co41 ,publishers1 ,,springfield1 ,,mass4 ,,mark ,,your ,,linen ,,yourself6 ,,with ,,payson',s ,,indelible ,,ink ,with a ,,common ,,pen1 without a preparation4 ,,the ,,oldest4 ,established over ,,the ,,best4 #ej ,years4 ,,indispensable ,,in ,,every ,,family4 ,illustration3 ,,payson',s ,,indelible ,,ink1 for ,marking ,linen1 ,silk ,cotton ,,with ,a ,,common ,,pen1 ,without a ,preparation4 ,,est #ahae ,,payson',s ,,indelible ,,ink ,a single letter or number even1 will save time and confusion in sorting the family linen4 ,don't waste patience and money1 trying the so called cheaper inks1 or leave your articles to be disfigured and injured by laundrymen4 ,sold by all ,book1 ,drug and ,fancy ,goods stores4 ,,established1 #ahja ,,bent ,,co4',s ,celebrated ,hand-made ,,water ,,crackers ,illustration3 ,,bent ,,co',s ,,hand ,,made ,,water ,,crackers ,,milton1 ,,mass4 ,u4 ,s4 ,a4 ,,guaranteed ,,absolutely ,,pure4 ,hand-,made from ,choicest ,flour4 ,they are ,easy of ,digestion4 ,recommended by ,eminent ,physicians both sides the ,atlantic4 ,get only the genuine1 which bear the stamp of the makers4 ,for more than four-score years the ,crackers have been unequalled for excellence and their superior keeping qualities4 ,they are sold by first-class grocers everywhere4 ,,bent ,,co41 ,milton1 ,mass4 ,illustration3 ,wait a moment1 please1 while ,i step in and order a package of ,schnull-,krag's ,windsor ,mocha and ,java ,coffee4 ,you know we are always sure of having a good cup of coffee when we use the ,windsor4 99 99 99 99 99 ,transcriber's ,notes3 ,obvious punctuation errors repaired4 ,page #cc1 repeated word may removed from text4 ,original read 7coffee you may may make a7 ,page #db1 poision changed to poison 7to take slow poison7 ,page #ef1 ,,tooh changed to ,,tooth 7,as a ,,tooth ,,powder for7 ,page #fh1 ,,safty changed to ,,safety 7,,impervious ,,safety ,,oil7 ,page #fi1 ,enongh changed to ,enough 7,dollars ,enough1 ,keeping ,house7