All About Coffee by William H. Ukers (best new books to read .TXT) đź“•
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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In recent years several attempts have been made to propagate the coffee plant in the southern United States, but without success. It is believed, however, that the topographic and climatic conditions in southern California are favorable for its cultivation.
Kaldi and His Dancing Goats
Kaldi and His Dancing Goats
THE LEGENDARY DISCOVERY OF THE COFFEE DRINK
From drawings by a modern French artist 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
The coffee drink had its rise in the classical period of Arabian medicine, which dates from Rhazes (Abu Bakr Muhammad ibn Zakariya El Razi) who followed the doctrines of Galen and sat at the feet of Hippocrates. Rhazes (850–922) was the first to treat medicine in an encyclopedic manner, and, according to some authorities, the first writer to mention coffee. He assumed the poetical name of Razi because he was a native of the city of Raj in Persian Irak. He was a great philosopher and astronomer, and at one time was superintendent of the hospital at Bagdad. He wrote many learned books on medicine and surgery, but his principal work is Al-Haiwi, or The Continent, a collection of everything relating to the cure of disease from Galen to his own time.
Philippe Sylvestre Dufour (1622–87)[22], a French coffee merchant, philosopher, and writer, in an accurate and finished treatise on coffee, tells us (see the early edition of the work translated from the Latin) that the first writer to mention the properties of the coffee bean under the name of bunchum was this same Rhazes, "in the ninth century after the birth of our Saviour"; from which (if true) it would appear that coffee has been known for upwards of 1000 years. Robinson[23], however, is of the opinion that bunchum meant something else and had nothing to do with coffee. Dufour, himself, in a later edition of his Traitez Nouveaux et Curieux du Café (the Hague, 1693) is inclined to admit that bunchum may have been a root and not coffee, after all; however, he is careful to add that there is no doubt that the Arabs knew coffee as far back as the year 800. Other, more modern authorities, place it as early as the sixth century.
Wiji Kawih is mentioned in a Kavi (Javan) inscription A.D. 856; and it is thought that the "bean broth" in David Tapperi's list of Javanese beverages (1667–82) may have been coffee[24].
While the true origin of coffee drinking may be forever hidden among the mysteries of the purple East, shrouded as it is in legend and fable, scholars have marshaled sufficient facts to prove that the beverage was known in Ethiopia "from time immemorial," and there is much to add verisimilitude to Dufour's narrative. This first coffee merchant-prince, skilled in languages and polite learning, considered that his character as a merchant was not inconsistent with that of an author; and he even went so far as to say there were some things (for instance, coffee) on which a merchant could be better informed than a philosopher.
Granting that by bunchum Rhazes meant coffee, the plant and the drink must have been known to his immediate followers; and this, indeed, seems to be indicated by similar references in the writings of Avicenna (Ibn Sina), the Mohammedan physician and philosopher, who lived from 980 to 1037 A.D.
Rhazes, in the quaint language of Dufour, assures us that "bunchum (coffee) is hot and dry and very good for the stomach." Avicenna explains the medicinal properties and uses of the coffee bean (bon or bunn), which he, also, calls bunchum, after this fashion:
As to the choice thereof, that of a lemon color, light, and of a good smell, is the best; the white and the heavy is naught. It is hot and dry in the first degree, and, according to others, cold in the first degree. It fortifies the members, it cleans the skin, and dries up the humidities that are under it, and gives an excellent smell to all the body.
The early Arabians called the bean and the tree that bore it, bunn; the drink, bunchum. A. Galland[25] (1646–1715), the French Orientalist who first analyzed and translated from the Arabic the Abd-al-Kâdir manuscript[26], the oldest document extant telling of the origin of coffee, observes that Avicenna speaks of the bunn, or coffee; as do also Prospero Alpini and Veslingius (Vesling). Bengiazlah, another great physician, contemporary with Avicenna, likewise mentions coffee; by which, says Galland, one may see that we are indebted to physicians for the discovery of coffee, as well as of sugar, tea, and chocolate.
Rauwolf[27] (d. 1596), German physician and botanist, and the first European to mention coffee, who became acquainted with the beverage in Aleppo in 1573, telling how the drink was prepared by the Turks, says:
In this same water they take a fruit called Bunnu, which in its bigness, shape, and color is almost like unto a bayberry, with two thin shells surrounded, which, as they informed me, are brought from the Indies; but as these in themselves are, and have within them, two yellowish grains in two distinct cells, and besides, being they agree in their virtue, figure, looks, and name with the Bunchum of Avicenna and Bunco, of Rasis ad Almans exactly: therefore I take them to be the same.
In Dr. Edward Pocoke's translation (Oxford, 1659) of The Nature of the Drink Kauhi, or Coffee, and the Berry of which it is Made, Described by an Arabian Phisitian, we read:
Bun is a plant in Yaman [Yemen], which is planted in Adar, and groweth up and is gathered in Ab. It is about a cubit high, on a stalk about the thickness of one's thumb. It flowers white, leaving a berry like a small nut, but that sometimes it is broad like a bean; and when it is peeled, parteth in two. The best of it is that which is weighty and yellow; the worst, that which is black. It is hot in the first degree, dry in the second: it is usually reported to be cold and dry, but it is not so; for it is bitter, and whatsoever is bitter is hot. It may be that the scorce is hot, and the Bun it selfe either of equall temperature, or cold in the first degree.
That which makes for its coldnesse is its stipticknesse. In summer it is by experience found to conduce to the drying of rheumes, and flegmatick coughes and distillations, and the opening of obstructions, and the provocation of urin. It is now known by the name of Kohwah. When it is dried and thoroughly boyled, it allayes the ebullition of the blood, is good against the small poxe and measles, the bloudy pimples; yet causeth vertiginous headheach, and maketh lean much, occasioneth waking, and the Emrods, and asswageth lust, and sometimes breeds melancholly.
He that would drink it for livelinesse sake, and to discusse slothfulnesse, and the other properties that we have mentioned, let him use much sweat meates with it, and oyle of pistaccioes, and butter. Some drink it with milk, but it is an error, and such as may bring in danger of the leprosy.
Dufour concludes that the coffee beans of commerce are the same as the bunchum (bunn) described by Avicenna and the bunca (bunchum) of Rhazes. In this he agrees, almost word for word, with Rauwolf, indicating no change in opinion among the learned in a hundred years.
Christopher Campen thinks Hippocrates, father of medicine, knew and administered coffee.
Robinson, commenting upon the early adoption of coffee into materia medica, charges that it was a mistake on the part of the Arab physicians, and that it originated the prejudice that caused coffee to be regarded as a powerful drug instead of as a simple and refreshing beverage.
Homer, the Bible, and Coffee
In early Grecian and Roman writings no mention is made of either the coffee plant or the beverage made from the berries. Pierre (Pietro) Delia Valle[28] (1586–1652), however, maintains that the nepenthe, which Homer says Helen brought with her out of Egypt, and which she employed as surcease for sorrow, was nothing else but coffee mixed with wine.[29] This is disputed by M. Petit, a well known physician of Paris, who died in 1687. Several later British authors, among them, Sandys, the poet; Burton; and Sir Henry Blount, have suggested the probability of coffee being the "black broth" of the Lacedæmonians.
George Paschius, in his Latin treatise of the New Discoveries Made since the Time of the Ancients, printed at Leipsic in 1700, says he believes that coffee was meant by the five measures of parched corn included among the presents Abigail made to David to appease his wrath, as recorded in the Bible, 1 Samuel, xxv, 18. The Vulgate translates the Hebrew words sein kali into sata polentea, which signify wheat, roasted, or dried by fire.
Pierre Étienne Louis Dumant, the Swiss Protestant minister and author, is of the opinion that coffee (and not lentils, as others have supposed) was the red pottage for which Esau sold his birthright; also that the parched grain that Boaz ordered to be given Ruth was undoubtedly roasted coffee berries.
Dufour mentions as a possible objection against coffee that "the use and eating of beans were heretofore forbidden by Pythagoras," but intimates that the coffee bean of Arabia is something different.
Scheuzer,[30] in his Physique Sacrée, says "the Turks and the Arabs make with the coffee bean a beverage which bears the same name, and many persons use as a substitute the flour of roasted barley." From this we learn that the coffee substitute is almost as old as coffee itself.
Some Early Legends
After medicine, the church. There are several Mohammedan traditions that have persisted through the centuries, claiming for "the faithful" the honor and glory of the first use of coffee as a beverage. One of these relates how, about 1258 A.D., Sheik Omar, a disciple of Sheik Abou'l hasan Schadheli, patron saint and legendary founder of Mocha, by chance discovered the coffee drink at Ousab in Arabia, whither he had been exiled for a certain moral remissness.
Facing starvation, he and his followers were forced to feed upon the berries growing around them. And then, in the words of the faithful Arab chronicle in the Bibliothéque Nationale at Paris, "having nothing to eat except coffee, they took of it and boiled it in a saucepan and drank of the decoction." Former patients in Mocha who sought
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