The Aroma Of Coffee

Xnown tbat in the proces of roasting ooffco many changos take place in the coroposition of the berry. The horny material beoomes brittlc, and tho tannin itigar and fat are partly destroyed, anc the oü of the oofi'ee driven .fl' by the best. As it is to tbis latter ingrediënt that tbe pleafiant aroma of coffee is duo it ifl important to retain t:is as much as possible, wbich may be done by introducing pieoosof dry bread, together witli tfce coffee, in tbe roaster, which will aborb the vapor of the oil like a eponge ; and as it becomes heated to a lesa degree than the coffee beans, serves to oondciiBe thi vapor. When the cofFeo ie grounê, the bread is to be ground up and prepare'! with it, increasing to a not inconsiderable degree the exuellonce of the coftee. ïho proportiou of bread to be UBod is a qutirtcr of a pound to thrcofburtha of a pound of eotïee. The coflee, when roastedy mu3t be kept Ln a closed vessel, as wïll ül'ed a pousible. To keep roastted oofíee for a long tune, and to prevent the loes of its aroma, itis recommeDded to eprinklo over iha bean, wliile still hot, whito loaf sngar, in pro portion of about three quarters of a pennd to twenty-five pounds of coffee. Tliis completely envelopes the bean with %,'ftyer of ugar and pre?erve6 itj aroma.