The ritual of temperance, and state hygiene ; contributions towards a rationale in national healthiness.

  • Pattin, H. Cooper.
Date:
[1905]
Catalogue details

Licence: In copyright

Credit: The ritual of temperance, and state hygiene ; contributions towards a rationale in national healthiness. Source: Wellcome Collection.

Provider: This material has been provided by London School of Hygiene & Tropical Medicine Library & Archives Service. The original may be consulted at London School of Hygiene & Tropical Medicine Library & Archives Service.

    58/196 (page 46)
    is used largely for admixture. Costa Rica coffee is commonly coarse in all ways. The East Indian coffees are richer in caffeine and the caffeic acids than the Mocha, but contain less of the natural fat, less saccharine, nitrogenous, and colouring mat- ters, upon which depend, probably, the smoother taste and more delicate flavour of the Mocha. In the estimating of coffees by epicures, flavour is the quality esteemed most highly. In this instance, the finest flavour is associated with greater intrinsic nutritive worth ; albeit, the food value of any roasted coffee is so small as to be negligible. To get the fullest possible food value as well as the greatest amount of caffeine from coffee the raw beans must not be roasted, but pounded (and they'll take a deal of pounding) in a mortar to a coarse powder and then infused, with occasional stirring, for about twelve hours in cold, reasonably soft water. The resulting infusion will be milky-green in colour (which explains, perhaps, why the unroasted slatey-grej'- beans are called green), and will have no ravishing odour. But as a nerve stimulant and exertion sustainer, it surpasses easily any and all of the beverages brewed from roasted sorts—using equal quantities of the coffees. Now, the rationale of the roasting of the coffee bean is the attainment of two results : (a) the rendering of the bean more brittle, so that it can be ground or pounded with greater ease, and {i>)