COFFEE. 



351 



various forms, are prepared for eating a fine and nutri- 

 tious article of food, thus rendered portable, and in great 

 demand. The tree is raised from seeds and from cuttings. 



COFFEE. ( Coffea Arabica. ) 



The origin of this tree has been assigned to Arabia, and 

 by some to Ethiopia. An evergreen tree, rising from eight 

 to eighteen feet, with leaves like a bay tree, or laurel ; the 

 flowers pure white, like snow ; they resemble the jasmine, 

 and have a fragrant odor. When in full bloom, they re- 

 semble trees in the leaf covered with snow. The fruit, 

 which is produced in clusters, is a drupe, of a deep red color, 

 resembling a cherry ; the pulp of a sweetish, unpleasant 

 taste ; it encloses two berries. The pulp is separated by 

 a fluted roller and movable breast board, and by washing ; 

 when dried, the inner covering or skin is broken by a 

 heavy roller. Coffee should be roasted moderately, and in- 

 fused immediately after. Good coffee has an aromatic 

 flavor, and is deemed wholesome ; it is medicinal, and 

 when used immoderately, causes wakefulness. 



Coffee may be cultivated in the peninsula of Florida. A 

 climate where the temperature is seldom below 55 is most 

 suitable ; a soil on gentle declivities. The trees may be 

 set five or six feet asunder ; they begin to yield good crops 

 at three years of age, and the average produce of a tree is 

 two and a half pounds. 



The consumption of coffee is very great in Mohamme- 

 dan countries, and especially Turkey, where their religion 

 forbids the use of wine and spirituous liquors. In our own 

 country, its consumption is already very great, and is rapid- 

 ly increasing ; 15,000 tons we now annually consume. 



In Paris, the best coffee in the world is made by the fol- 

 lowing process. This is the celebrated liquor there called 

 cafe au lait. The coffee is generally roasted in a rotary 

 cylinder, over a small furnace of charcoal, and usually in 

 the open air, until it becomes of a brown cinnamon color; 

 it is then turned into a wooden tray, and stirred till nearly 

 cool. The pot in which coffee is usually made, is com- 

 pound, and formed of two parts, of equal dimensions; the 

 lower pot being made of the usual form ; the spout being 

 kept covered and closed during the process, by a small 

 cap, thimble-formed. The upper pot is nicely fitted to the 



