All About Coffee by William H. Ukers (best new books to read .TXT) π
CHAPTER II
HISTORY OF COFFEE PROPAGATION
A brief account of the cultivation of the coffee plant in the Old World, and of its introduction into the New--A romantic coffee adventure Page 5
CHAPTER III
EARLY HISTORY OF COFFEE DRINKING
Coffee in the Near East in the early centuries--Stories of its origin--Discovery by physicians and adoption by the Church--Its spread through Arabia, Persia, and Turkey--Persecutions and Intolerances--Early coffee manners and customs Page 11
CHAPTER IV
INTRODUCTION OF COFFEE INTO WESTERN EUROPE
When the three great temperance beverages, cocoa, tea, and coffee, came to Europe--Coffee first mentioned by Rauwolf in 1582--Early days of coffee in Italy--How Pope Clement VIII baptized it and made it a truly Christian beverage--The first Europe
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[325] Wilhelm, R.C. Tea and Coffee Trade Jour., 1916 (vol. xxxi: no. 5: p. 429).
[326] Willcox. O.W. Tea and Coffee Trade Jour., 1914 (vol. xxvi: no. 2: p. 38).
[327] Zinsmeister, L.G. Tea and Coffee Trade Jour., 1914 (vol. xxvii: no. 6: pp. 558β562).
[328] Tea and Coffee Trade Jour., 1910 (vol. xviii: no. 2: p. 161; and no. 4: p. 319).
[329] Tea and Coffee Trade Jour., 1910 (vol. xvii: no. 8: p. 242).
[330] Tea and Coffee Trade Jour., 1915 (vol. xxviii: pp. 415β416).
[331] "Making Coffee for the Consumer", Tea and Coffee Trade Jour., 1914 (vol. xxvi: pp. 335β338).
[332] "Coffee-Making Questionnaire", Tea and Coffee Trade Jour., 1917 (vol. xxx: no. 1: pp. 31β34).
[333] King, John E., Tea and Coffee Trade Jour., 1917 (vol. xxxiii: no. 6: pp. 552β555).
[334] Ach, F.J., Tea and Coffee Trade Jour., 1912, 1919 (vol. xxiii: no. 4: pp. 133β135; vol. xxxvi: no. 4: pp. 344β345).
[335] Gillies, E.J., Tea and Coffee Trade Jour., 1913 (vol. xxv: pp. 574β576).
[336] Wellman, C.P., Tea and Coffee Trade Jour., 1918 (vol. xxxiv: no. 6: p. 560).
[337] Tea and Coffee Trade Jour., 1922 (vol. xlii: no. 1: pp. 75, 76).
[338] Bureau of Business Research, Harvard University.
[339] Duryee, P.S. Tea and Coffee Trade Jour., 1911 (Vol. xxi: no. 2: pp. 106β110).
[340] Findlay, Paul. Tea and Coffee Trade Jour., 1916 (vol. xxx: no. 1: pp. 72β74).
[341] Atha, F.P. Tea and Coffee Trade Jour., 1919 (vol. xxxvii: no. 1: p. 50).
[342] Weir, Ross W. Tea and Coffee Trade Jour., 1913 (vol. xxv: pp. 566β568).
[343] McCreery, R.W. Tea and Coffee Trade Jour., 1913 (vol. xxv: no. 6: pp. 603β604).
[344] Schaefer, J.H. Tea and Coffee Trade Jour.,1917 (vol. xxxiii: no. 1: p. 72).
[345] Chamberliane, John, translation, London, 1685, from Dufour's Traitez Nouveaux et Curieux du CafΓ©, du ThΓ©, et du Chocolat.
[346] The agreement with the SΓ£o Paulo planters comprehended their furnishing yearly the proceeds of a tax of 100 reis per bag. This actually amounted to $20,000 per month up to January, 1921. During 1921, by reason of a short crop and the advance rate of exchange, the remittances were reduced almost half. In January, 1922, the SΓ£o Paulo legislature on petition of the Sociedade increased the tax to 200 reis per bag to run for 3 years. In spite of this, the probability is that another short crop and a continued low rate of exchange will keep the Brazil contribution in 1922 down to about $180,000 net. By November, 1921, a total of $671,000 was expended on advertising. Of this, $551,000 was contributed by the planters of SΓ£o Paulo, and $120,000 by the coffee trade of the United States.
[347] About this time, the country was flooded with paper money, worth about 1 to 75, forcing the price of commodities to unheard-of heights, shoes for instance, being sold at Β£20 per pair.
[348] Much of the information that follows is from an article by M.E. Goetzinger in the Percolator, February, 1921.
[349] What follows on "Trade Brooms and Panics" is from an article prepared, under the author's direction, by C.K. Trafton, and published in The Tea and Coffee Trade Journal, Nov., 1920 (vol. xxxix: no. 5: p. 563).
[350] Kauhee (or kahvΓ©) is the Turkish for coffee.
[351] Copyright, 1913. Used by special permission of the publishers, the Bobbs-Merrill Co., Indianapolis, Ind.
[352] Copyright, 1916, by Henry Holt & Co., New York. Reprinted by permission.
[353] Chatfield-Taylor, II. C. Goldoni. New York, 1916 (p. 607).
[354] Copyright, 1903, by G.P. Putnam's Sons, New York. Used by courtesy of the author and the publisher.
[355] Copyright, 1893, by Harper Bros., and 1921, by John Kendrick Bangs. Reprinted by permission.
[356] Beverages Past and Present, New York, copyright 1908. By courtesy of G.P. Putnam's, Sons, Publishers.
[357] The Pot and Kettle, Boston, 1920 (vol. iii: no. 2).
[358] See Chapter XXXIII.
[359] See chapter X.
[360] See chapter X.
[361] Proceedings: Second Series, 1899 (vol. xvii: no. 2; p. 390).
[362] A mechanical contrivance that took the place of a boy.
[363] Jardin, Γdelestan. Le CafΓ©ier et Le CafΓ©, Paris, 1895 (p. 290).
[364] In his patent specification, Mr. Carter said on this point: "Small holes should be made through the roaster in sufficient number to allow of the escape of the vapors and volatile matters which escape from the coffee while undergoing the process of being roasted."
[365] Tea and Coffee Trade Jour., 1912 (vol. xxiii: no. 6: p. 592).
[366] Encyclopedia Britannica, 11th Ed. (vol. 11: p. 285).
[367] London; 1888 (vol. 1: pp. 222, 224).
[368] de Sacy. Baron Antoine Isaac Silvestre. ChrΓ©stomathie Arabe. Paris, 1806, (vol. 2).
[369] Scribner's Magazine, 1918 (vol. liii: no. 5: p. 620); and Dwight, H.G., Constantinople, Old and New, New York, 1915. Copyright by Charles Scribner's Sons.
[370] Carne, John. Syria, the Holy Land. London, 1836 (p. 69).
[371] New York, 1857 (p. 276).
[372] "The Coffee Cup and the Sugar Bowl." Tea and Coffee Trade Jour., 1921 (vol. xli: no. 6: p. 809).
[373] Frankel, F. Hulton, Ph.D. Tea and Coffee Trade Jour., 1917 (vol. xxxii: p. 142).
[374] See chapter III.
[375] Broadbent, Humphrey. The Domestick Coffee Man, London, 1722.
[376] Dutch New York, 1909 (p. 132).
[377] Earle. Alice Morse. Customs and Fashions in Old New England, 1909.
[378] In 1921, Professor S.C. Prescott, in charge of the research work for the Joint Coffee Trade Publicity Committee at the Massachusetts Institute of Technology, said that a brew made with the water considerably below the boiling point, was preferable.
[379] Meaning the pumping percolator.
[380] Tea and Coffee Trade Jour., 1917 (vol. xxxiii: no. 5: pp. 339β40).
[381] Tea and Coffee Trade Jour., 1921 (vol. xli: no. 5: p. 688).
[382] See chapter XVII.
[383] Pharm. Weekbl. voor Nederl., No. 13, 1899. Apoth. Ztg., 1899 (p. 14).
[384] Tea and Coffee Trade Jour., 1917 (vol. xxxiii: pp. 552β55).
[385] Hollingworth, H.L. and Poffenberger, A.T., Jr. The Sense of Taste, 1917 (p. 13).
[386] Not Γdelestan as elsewhere in the volume.
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