196 GLAZING. 



What is known as the " Egg-glaze " is prepared from 

 eggs alone, mashed and applied after the coffee has been 

 first cooled, and then baked on by means of a hot blast, 

 when it forms a hard, transparent shell, protecting the 

 coffee until it is ground and ready for use ; and also 

 serving to clarify the liquor in the pot after infusion. 

 Another composed of one part gum arable dissolved 

 in water, to which is added four parts starch, with suffi- 

 cient water to make it limped, the whole being boiled 

 for upwards of twenty minutes, and which is best accom- 

 plished by inserting a small pipe of live steam from the 

 boiler into the compound until it is reduced to the con- 

 sistency of cream ; then, after stirring well, it is poured 

 on the coffee while in the cylinder as it revolves, or it 

 may be spread over it while in the cooler, if proper care 

 be taken to diffuse it well. Still another excellent com- 

 pound for glazing coffee is prepared from one part Irish 

 moss, one part gelatine, one part isinglass, one ounce 

 sugar and two dozen eggs, the first three ingredients 

 being first boiled in water, then strained and applied as in 

 foregoing formula. For the purpose of imparting a lus- 

 trous aspect to roasted coffee, a liquid has recently been 

 invented, the composition of which is so far unknown. 

 It has a specific gravity of 0.868 at 15 degrees, burning 

 with a sooty flame and leaving no fixed residue. It 

 absorbs no iodine when treated, and is but little affected 

 by chromic acid or concentrated sulphuric acid, taking 

 only a slight color when treated with the latter. It is clear 

 and oily in appearance, but entirely free from color, taste, 

 or smell, and mixes in all proportions with petroleum, 

 from which fact it would appear to be nothing more than 

 a highly purified petroleum oil, in which case it must 

 be classed among the illegitimate additions to roasted 

 coffee. ' 



