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 



