232 PREPARING FOR USE. 



a tea-cup of finely-ground coffee the finer, the better 

 will be required, to be served as soon as made, as the 

 infusion rapidly deteriorates by standing too long. 



In Ethiopia and Southeastern Africa, where its virtues 

 were first discovered and where it has been in use for 

 centuries prior to its introduction to civilization, it is 

 used in a solid form, being first roasted, crushed and 

 mixed with fat or grease, rolled into balls and eaten. 

 The natives claiming that one of these balls will support 

 them for an entire day, and preferring it so prepared to a 

 meal of bread or meat. 



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While the Arabs, to whom the civilized world is 

 indebted not only for the first knowledge of the plant and 

 its product, but also for the first knowledge of preparing 

 it in liquid form, prepare it for use in a porous earthen- 

 ware pitcher first set in hot ashes until all moisture is 

 evaporated and the vessel is well heated, after which 

 freshly roasted and pounded coffee is put in and a little 

 salt added, both being heated thoroughly. Boiling 

 water is then poured on, the vessel covered and allowed 

 to rest in the hot ashes until it settles before serving. A 

 decoction known as Kishre is also made there from the 

 dried pulp of the berries, which is prepared by bruising 

 or pounding the raw pulp with stones and putting it in 

 boiling water, contained in an earthen pan placed over a 

 slow fire. Ground cardamons and a little cinnamon or 

 ginger is next added to the decoction, after which it is 

 allowed to simmer for half an hour before using. 

 ****** 



In Turkey, where it is regarded as the national bever- 

 age, it is prepared by first grinding the roasted beans 

 exceedingly fine, almost as fine as flour, and put in a pot 



