86 



sides this, tea without a certain quantity of solid aliment, is 

 much more likely to influence the nervous system. Some 

 persons, if they drink tea in the morning and coffee at night, 

 suffer much in animal spirits and in power of enjoyment of 

 the pleasure of society ; but if they reverse the system, and 

 take coffee in the morning and tea at night, they reap bene- 

 fit from the change; -for the coffee, which to them in the 

 morning is nutrition, becomes a stimulus at night ; and the 

 tea, which acts as a dilutent at night, gives nothing for sup- 

 port during the day." 



The Turks drink their coffee very hot and strong, and 

 without sugar; occasionally they put in, when boiling, a 

 clove or two bruised, or a few seeds of staranise, or a drop 

 of essence of amber. 



The following quotations from recent travellers give the 

 Turkish mode of making coffee : 



" The bruised or ground beans are thrown into a small 

 brass or copper saucepan ; sufficient water, scalding hot, is 

 poured upon them, and, after being allowed to simmer for a 

 few seconds, the liquid is poured into small cups, without 

 refining or straining. Persons unaccustomed to this way 

 of making coffee find it unpalatable. Those who have over- 

 come the first introduction prefer it to that made after the 

 French fashion, whereby the aroma is lost or deteriorated. 

 A well made cup of good Turkish coffee is indeed the most 

 delectable beverage . that can be well imagined, being grate- 

 ful to the senses and refreshingly stimulant to the nerves. 

 Those who have long resided in the East can alone estimate 

 its merits." WHITE'S Three Years in Constantinople. 



" The Turkish way of making coffee produces a very dif- 

 ferent result from that to which we are accustomed. A 

 small conical saucepan, with a long handle, and calculated 

 to hold about two table-spoonfuls of water, is the instru- 

 ment used. The fresh roasted berry is pounded, not ground, 



