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 DEC 2 
 
 Coffee 
 
 ITS HISTORY AND ALSO ITS 
 
 REMARKABLE GROWTH 
 
 IN THE WORLD OF 
 
 COMMERCE 
 
 Thomson & Taylor 
 
 Spice Company 
 
 Chicago 
 
 Copyrighted 1898 by Thomson & Taylor Spice Co. 
 
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 6 ices 
 
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 ^>U©E(0@ importers 
 
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Have you heard of the T & T brand of Coffee sold in cans? 3 
 
 THE THOMSON & TAYLOR 
 SPICE COMPANY^Mf^^^ 
 
 IMPORTERS 
 OF COFFEES 
 AND SPICES 
 
 Michigan Avenue and Lake Street 
 CHICAGO 
 
 CHE above firm, established in 1865, has had, under many adverse circum- 
 stances, an almost phenomenal success. In 1869 fire in an adjoining build- 
 ing destroyed their premises and machinery. The great fire of 1871 again 
 wiped them out, but in forty-eight hours other premises were secured and their 
 business was virtually uninterrupted. Their present build- 
 ing, 88x130 feet, seven stories and basement, on one of 
 the most prominent corners of the city, is replete with 
 the latest machinery for the roasting and grinding of cof- 
 fee. Their coffees are roasted in the flame of purified gas, 
 and are far superior to those roasted by the old process 
 of radiated heat. Their spice and flavoring extract de- 
 partments are supplied with everything required for the 
 turning out of the finest goods at the minimum of time 
 and cost. Each department is in charge of an expert 
 having many years' experience in— h4s chosen field of 
 labor. This firm import their coffees and spices from the 
 producing markets. 
 

 CHAPTER I. 
 THE HISTORY AND GROWTH OF COFFEE. 
 
 I S T L S for two, and coffee for one." Though now- 
 adays it is coffee for the whole world, and peacefully, 
 too. We have gotten past the combative age, — at 
 least past the age of pistols, and have our coffee with- 
 out warlike accompaniments ; but, nevertheless, the 
 mention of coffee arouses thoughts and ideas far dif- 
 ferent from those that spring up on hearing the word 
 tea, or the meaningless one, chocolate. Tea has its 
 history; we can go back to the beginning of written 
 or even of traditional history, and we find the Chinese 
 drinking tea. The Chinese are not mysteries to us ; 
 they were too methodical, and have too much history 
 to be entertaining. They tell us too much, and leave 
 too little for our imagination. Tea, therefore, though 
 one of the most gossipy of drinks, awakes nothing in 
 us save a desire to be confidential, and to chat. 
 
 Coffee, on the other hand, spurs us on to deeds. 
 It stimulates the lagging energies with something 
 more than simple cheer. It banishes cold and allays 
 our cravings for food, makes our nerves firm and our 
 heads clear. And for its power we fear it. Perhaps 
 we are more than usually respectful toward it because 
 it has only come to our notice in comparatively recent 
 times, as time goes. And more than that, coffee was 
 first brought from the wild hills inhabited by a wild 
 and warlike race, — the Abyssinians. They must have 
 known of it long before it came to the notice of the 
 Arabs, for it grew wild on their hills, the rocky soil 
 of which is peculiarly favorable to its growth. 
 In the Bibliotheque Nationale at Paris is an old manu- 
 script 
 
Has it occurred to you to try the T&T brand of Coffee? 
 
 / 
 
 manuscript which contains the statement, that the use 
 of coffee was known as early as 875 A. D., over a 
 thousand years ago. But this manuscript is not ex- 
 plicit, and throws very little light into the haze of 
 romance that surrounds the birth of coffee. 
 
 One legend says that when the pious dervish Hadji 
 Omar fell under the ban of the people of Mocha, and 
 was driven forth in the year 1285, A. D., to perish in 
 the wilderness, he roasted some of the berries that 
 grew wild in the thickets, and some of them accident- 
 ally fell into the water which he had collected for coffcc 
 drinking. He failed to notice it for some time, and "J^tS; 
 when he did, lo ! coffee was discovered. He stole 
 back into Mocha, proclaimed his discovery, and the 
 Mochans, who knew a good thing, took him back in- 
 to favor, and made a saint of him on the spot. 
 
 Another story gives credit to the friar of a monas- 
 tery for the first use of coffee. The friar had great 
 difficulty in keeping his monks awake during devo- 
 tions, and on being told by a goatherd of the exciting 
 effect, produced on his goats by eating coffee berries, 
 he decided to try them on his charge. He did so with 
 admirable results and thus was discovered the great 
 stimulating effects of coffee, which prepared the' way 
 for its world-wide popularity. 
 
 A more authentic account is given in a manuscript 
 published in 1566 by an Arab sheik, which states 
 that the learned sheik Djemal-eddin-Ebn-Abou-Alfagger 
 brought coffee from Abyssinia to Arabia, in the neigh- 
 borbood of 1400 A. D., and still another treatise^ 
 places the date at which the Arabians found out its 
 good qualities, about a century after. Some accounts 
 say that it came direct from Abyssinia or Ethiopia to 
 Arabia, and others give the Persians credit for having 
 had the first taste of our familiar beverage, though 
 I believe it was first used by them for medicinal pur- 
 poses. Certain it is, however, that the introduction 
 of coffee into the Mohammedan countries met with a 
 great deal of opposition. One party contended that 
 the roasted berry was a kind of coal, and the Prophet 
 had very sensibly made it a law that coal should not 
 
 be 
 
Have you tried the T & T brand of Coffee sold in cans? 
 
 
 be eaten by his people. Another party maintained 
 that it was an intoxicant, and as the Koran prohibits 
 the use of intoxicants, it could not be partaken of by 
 the faithful. However, it was soon discovered that 
 coffee was neither a fuel nor an intoxicating bever- 
 age, and so it came into general use. It began to be 
 cultivated in Yemen, in southern Arabia, and for two 
 centuries the entire supply of ihe world came from 
 there. Even today the celebrated Mocha, or Mukha, 
 comes from Yemen. 
 In 1554 coffee houses were opened in Constantino- 
 
 • pie, which for just a century had been in the hands of 
 the Turks, and from thence it was carried to Venice 
 
 ^in 1615, though it was not generally known of there. 
 A Frenchman, de la Haye, should really have the credit 
 of its introduction into Europe, he having brought it 
 to Marseilles, together with apparatus for making the 
 infusion, and slaves to do it, in 1644. Strange to say, 
 the Parisians did not get a taste of the strange eastern 
 drink for nearly twenty-five years afterward, though 
 Thevenot, the traveller, brought it there in 1658. The 
 Ambassador who came from Constantinople to Paris, 
 in 1664, began to give coffee parties, and they soon be- 
 came the rage, so that about 1690 a Florentine, one 
 Procope, had a coffee-house, or cafe, which was the 
 lesort for the celebrities of the day, including 
 
 Voltaire. 
 
 0E-LR-* 
 
 HAVE-* 
 
 INTRODU 
 
 CES-COF 
 
 FEET* in 
 
 to* MAR 
 
 SEILLES- 
 
 IN-- • 
 
 .1644- 
 
 ♦-A-D-* 
 
Have you got tired 
 trying to find 
 good coffee? 
 
 DON'T GIVE IT UP, 
 
 BUT ASK YOUR GROCER 
 FOR THE 
 
 ?<!^S^!^€^^$J^$^^?^^ 
 
 IT. & 
 
 BRAND 
 
 sold only in 2-lb. cans 
 
 Thomson & Taylor Spice Co. 
 Chicago 
 

 K\ 
 
 "A little nonsense now and then, 
 Is relished by the wisest men" 
 
 CHERE is no room for argument on 
 that question. But speaking of 
 relishes, there is no nonsense about 
 good coffee. At the matinal meal it 
 fortifies one against the arduous du- 
 ties of the day, and its fragrance in 
 the evening makes one forget the 
 cares and annoyances that he has 
 been subjected to. We are speaking, 
 however, of : : : : 
 
 GENUINE 
 COFFEE... 
 
 not of any substitute for it, BECAUSE 
 there is none, and the nonsense is 
 that any one can be found who 
 believes there is. Nor is there any 
 nonsense about the T. & T. Brand of 
 Coffee. It is a : : : : 
 
 | GENUINE 
 
 I NECTAR.... 
 
 ^€€€€€€€€€€§€S£^€€€€€€€€€€€€€£ 
 
Why not try the T & T brand of Coffee sold in cans? 
 
 England preceded France, however, in the coffee 
 house, one having been opened in London, in St. 
 Michael's alley, Cornhill, by Pasqua Rossie, a Greek 
 from Smyrna, in 1652. Of course the establishment 
 of coffee houses at this critical period made trouble, 
 and though Oliver Cromwell, who became Lord Pro- 
 tector in the following year, made no serious objection 
 to them, Charles II. did, and in 1675 proclaimed 
 against them. In his proclamation he said that "the 
 retailing of coffee might be an innocent trade, but as 
 it was used to nourish sedition, spread lies and 
 scandalize great men, it might also be a common 
 nuisance." However, as in other places, common 
 sense triumphed, and the coffee house became an 
 institution. 
 
 In 1690 the governor general of the Dutch East 
 Indies planted a few seeds in his garden at Batavia, on 
 the island of Java. The seeds sprouted and the plants 
 flourished, so that Governor Van Hoorne commenced 
 the cultivation of them. One of these Javan plants 
 was sent to Holland, and it continued to flourish in 
 the botanic garden in Amsterdam, so that some of 
 its seeds were sent to Surinam, in Dutch Guiana, in 
 1718. From there the plant spread, and now the 
 progeny of that single plant that was sent from Java 
 to Holland in 1691 or 1692 produces more coffee than 
 is produced by all the other plants in the world. 
 
 In our own country coffee was known as early as 
 the beginning of the eighteenth century. Naturally 
 it came over with the aristocratic governors of the 
 colonies, and the old Krieger's Tavern of New 
 Amsterdam became the King's Arms Tavern of 
 colonial New York, and the " Burns' Coffee House" 
 of later times. 
 
 Under the roof of Burns' Coffee House, on the 
 3lst of October, 1763, was passed the resolution to 
 import no more goods from England until the stamp 
 act was repealed. Thus was a coffee house the cradle 
 [of American Independence. Is it any wonder that 
 we are the greatest nation of coffee drinkers ? Ought 
 we not to drink coffee ? And is it strange that with 
 
 the 
 
 THE.-DVTCH- T F\ !<.£ - T O- ] 
 
iO 
 
 Connoisseurs all use the T & T brand of Coffee. 
 
 the name coffee should come thoughts of pistols ? This old 
 tavern stood until i860, when the New York Central railway 
 company took it away to make room for a freight house. 
 
 Then there were other coffee houses of note in New York. 
 There was the old Merchant's, on the southeast corner of 
 Wall and Water streets, which was the political head- 
 quarters of colonial times and the days before our govern- 
 ment was fully on its feet. It was burned in 1804. Fraunces' 
 Tavern, where Washington bade farewell to the officers of 
 the army in 1783. was famous in lower New York, and the 
 Tontine Coffee House, across the street from the Merchants', 
 was equally well known. William Niblo, the founder of the 
 Garden which bears his name, was one of the.succesful 
 coffee house proprietors of old New York, his establishment 
 having been on the southeast corner of Pine and William 
 streets. 
 
 So thoroughly was coffee interwoven with our early 
 history, that the cocktail, which is supposed to be our 
 national drink, should, in justice to ourselves, be dethroned 
 from its position, and the beverage which stimulates without 
 intoxicating should be raised to its rightful position. I am not 
 sure but that Hadji Omar should be made our patron saint, 
 inasmuch as he was said to have been the one who, among 
 Caucasians, first tasted the drink which cheered our great 
 men during the times of the revolution. 
 
 But it was in France that the most luxury was found in 
 connection with coffee. Louis XIV., the " Grand Monarque," 
 
 did 
 
Ask your grocer for the T & T brand of Coffee. 
 
 11 
 
 did much to encourage the use of the bever- 
 age. He sent some plants to the French 
 possessions in the West Indies,and from the 
 Martinique plants immense crops came. 
 Louis XV followed in his ancestor's foot- 
 steps to such an extent that it took about 
 $15,000 a year to supply his daughters with 
 enough coffee for their personal needs. 
 Louis XVI, his successor, was guillotined just 
 at the time that the consumption of coffee in 
 France was at its height, that is, at the be- 
 ginning of the revolution. Here, again, 
 comes the idea of pistols. It was in front 
 of the Cafe de Foy, the oldest coffee house 
 in the Palais Royal, that the French revolu- 
 tion was inaugurated. 
 
 Imagine the scene. The usual crowd of 
 politicians gathered at the cafe, drinking 
 their strong black coffee, and discussing 
 the terrible state to which France had fallen. 
 The Bastile was filled with political pris- 
 oners; men who had been sent there for no 
 worse crime, perhaps, than drinking coffee 
 at some place where some plot had been 
 fomented. The mob began to gather out- 
 side the doors of the cafe, and low mutter- 
 ings were heard. Indoors sat the fiery Des- 
 moulins drinking cup after cup of the bitter, 
 black draught that the French know so well 
 how to brew. As he drank more and more 
 he was impelled to action, and suddenly he 
 sprang up, overturning his cup, and dashed 
 out into the street. Kicking the crowd 
 aside, he mounted a table and began a 
 powerful harangue. The mob listened, 
 cheered, and were fired to a pitch of in- 
 tensity hardly to be imagined. The crowd 
 in the cafe dashed out, some of them with 
 their coffee cups still in their hands, over- 
 turning the tables and then was heard the 
 awful cry, " On to the Bastile," that ushered 
 
 in 
 
 OESnOULfNS- MAR/VN6UiN€,«THe«noe 
 JULY* 14- 173V BErORC- THE.* C\F£>> DU 
 irov. PARiS.oTHt-OAY'Or.THt*. 
 
Epicures all drink the T & T brand of Coffee. 
 
 
 in the French Revolution, and gave Napoleon his opportunity 
 And now, throughout the entire world, coffee may be saic 
 to be the principal beverage. For a century and a half, th< 
 student of the deeds of men will find coffee inseparably con 
 nected with every political convulsion. He will not find te; 
 or whiskey, chicken or roast beef so thoroughly mixed u\ 
 with the making of history as is the Arabian drink that cam< 
 from somewhere, since the Turks took Constantinople, anc 
 this, of course, was one of the events of modern times. 
 
 The most active principle of coffee is caffeine; it contain: 
 also certain oils which no doubt have a share in its action, 
 Nearly two score years ago a claim was made that green o: 
 unroasted berries had a great value in liver and kidney 
 troubles. By one physician they have been used very ex 
 tensively, and he is quite enthusiastic over them in that clas: 
 of diseases. He prefers a mixture of two parts Mocha wit! 
 one part Martinique and Isle de Bourbon coffee. He put: 
 about three drachms of this in a tumbler of cold water, an( 
 lets them stand and infuse over night. The next morning 
 after straining, the infusion is taken on an empty stomacl 
 directly after getting up. This physician cites man; 
 cases of kidney and liver colics, diabetes, nervous headache 
 etc., which, although rebellious to all other treatment fo 
 years, soon yielded to the green coffee infusion. The remed; 
 is a very simple one and certainly worth a trial. Anothe 
 use of coffee medicinally is in nausea or retching. For tha 
 purpose a strong infusion is made of the berries which hav 
 been ground and roasted; and it is sipped while very hoi 
 This oftentimes acts exceedingly well; and rather better if : 
 strong mustard plaster is applied to the pit of the stomacl 
 at the same time. 
 
'porgive and Forget" 
 
 is a good maxim. So for- 
 
 
 give the fellow that sold you 
 
 
 poor trashy coffee at a low 
 
 
 price, and don't forget to ask 
 
 
 your grocer for the 
 
 
 
 T..&T. 
 
 
 Thor 
 
 BRAND OF 
 
 VSTED COFI 
 
 Sold only in 2-lb. cans. 
 You will never forgive 
 yourself if you don't .... 
 
 nson & Taylor Spic 
 
 CHICAGO. 
 
 e Co. 
 
Give your friends a 
 treat 
 
 to a cup of 
 
 COFFEE 
 
 made from the 
 
 T. &T 
 
 BRAND 
 
 and you will surely secure 
 their lasting friendship 
 
 £ £ A 
 
 SOLD IN SEALED CANS, 2-LBS. 
 EACH, AND YOUR GROCER 
 WILL SUPPLY YOU IF YOU 
 
 INSIST 
 
 Thomson & Taylor 5pice Company 
 
 CHICAGO, ILL. 
 
Insist on having the T & T brand of Coffee. 
 
 15 
 
 CHAPTER II. 
 
 HOW AND WHERE IT GROWS. 
 
 iOFFEE flourishes all over the tropical zone. 
 It is indigenous to Africa, but as it grows with 
 equal luxuriance in Arabia, Java, Central 
 America and Brazil, it can hardly be said that 
 any one side of the globe is especially adapted 
 to its growth. The plantjsjQne Qf the most beautiful in nature, 
 rivaling the purely ornamental growths. It grows in the form 
 of a rather low and slender tree, when in the wild state, but 
 under cultivation it is kept down to a height of six feet on an 
 average, for greater convenience in picking. The leaves are 
 of a dark green, resembling the common laurel somewhat, 
 and the flowers, much like those of the white jessamine, lie 
 close to the stem, in the angles of the leaf-stalks. These 
 flowers emit the most entrancing perfume. The odor 
 excels even that of the orange blossom, and is most de- 
 liriously aromatic, this slight impression of pungency quite 
 taking away the heaviness that accompanies the odor of the 
 orange or the jessamine. The flowers are short-lived, some- 
 times fading away in as short a space of time as six hours; 
 but sometimes, while the first crop of berries is maturing, a 
 second growth of blossoms appears, fully as fragrant as the 
 first. This is especially the case with the Arabian coffee. 
 
 The fruit of the coffee tree is not unlike a cherry, though, 
 as a rule, somewhat smaller. There is a variety of coffee, 
 however, grown in Costa Rica, the fruit of which is as large 
 as a small plum. The Liberian coffee, too, has a large berry. 
 Inside the bright red skin of the fruit, there is a yellow fluid 
 surrounding the bean, or the seeds. These seeds, which are 
 the coffee as we see it, are firmly glued together, one pair to 
 each berry, and surrounded by a peculiar membrane. The 
 berries are known to be ripe when they have assumed a 
 dark red, almost a purple, color. 
 
 The coffee plant requires plenty of moisture for its leaves, 
 but its roots must be kept comparatively dry, therefore it 
 
 thrives 
 
16 
 
 thrives best in a porous 
 soil, in hilly country 
 where the drainage is 
 good, and where it can 
 receive frequent show- 
 ers. Mr. Richard Villa- 
 franca, of Costa Rica, 
 says that while a very 
 excellent quality of cof- 
 fee is produced by slow 
 growing plants, yet the 
 plants require so much 
 care, and there is so 
 small a yield, that it is 
 better to have a more 
 rapid growing plant, 
 and devote more care 
 to the curing and prep- 
 aration for the market. 
 It is said by some that 
 the superior excellence 
 of the Mocha coffee is 
 due principally to its 
 careful curing. 
 
 On account of the del- 
 icate nature of the flow- 
 ers, and the peculiar 
 condition of the ground 
 in which coffee thrives 
 
 best, the plantations require to be shaded. I have seen coffee 
 plantations that would attract the attention of the traveller 
 as cocoa plantations, banana fields, indeed, almost anything 
 but what they were, for it is the custom, in the western 
 hemisphere at least, to plant banana or cocoa palm trees in 
 the fields, as these trees give cool shade, and yet are not 
 dense enough to keep off all the warmth of the sun. After 
 the berries have ripened, they are picked entirely by hand 
 from their resting place along the stalk of the plant, and are 
 carried in baskets to the drying place. By the old method, 
 that pursued, I believe, by the planters of Yemen in Arabia, 
 the berries are first dried with the pulp and parchment on the 
 
 bean 
 
bean. They are then 
 rolled under wooden 
 rollers, or pounded in 
 a wooden mortar, to re- 
 move the outer skin, 
 and are winnowed, sized 
 and packed without fur- 
 ther handling. The cof- 
 fee thus prepared is un- 
 doubtedly better in 
 aroma and flavor, but it 
 requires such constant 
 attention, is so liable to 
 ferment, and presents 
 such an uneven appear- 
 ance for the market, 
 that the process most 
 used is almost entirely 
 by machinery. 
 
 By this process the 
 pulp is first crushed and 
 then washed away, to- 
 gether with a part of the 
 membrane. It is then 
 spread on the drying 
 floors, which are level 
 spaces of cement or 
 hard earth, and are al- 
 lowed to dry until the 
 berries are brittle. It then goes into a husking machine, where 
 the parchment skin is loosened and then fanned off, and from 
 there into the polishing machine, where the beans are cleaned 
 and polished, sometimes by the addition of a teaspoonful of 
 powdered charcoal for each hundred pounds. After that it 
 passes through a sorting machine, where the sizes are sepa- 
 rated, and the black and imperfect beans are picked out by 
 hand, this work being done by deft-fingered women and 
 girls. It is then packed for the market. Raw coffee is as 
 sensitive as milk in the matter of absorbing odors, and the 
 best planters take care, therefore, that the ships or cars for its 
 transportation are free from any odoriferous substances, else, 
 
 for 
 
 h J^epareo by r« 
 
The world's luxury is the T & T brand of Coffee. 
 
 for the true lovers of the beverage, it will be utterly spoiled. 
 
 The Republic of Brazil produces more coffee than any 
 other two countries; Java coming next, with not more than 
 half the total number of pounds that Brazil sends out. Strange 
 to say, the favorite coffees in the United States are those 
 from Arabia and the East Indies, this country being next to 
 Holland, the largest consumer of Java coffee. The most 
 valuable Javan product is that which is grown in the valley 
 of Mandheling, and bears the name of its growing place. 
 Ceylon sends us what is known as Plantation Ceylon which 
 is a high grade of coffee, and the culture, that, fifty years ago 
 was hardly more than experimental, is now one of the chief 
 industries of the island. The soil of Jamaica is admirably 
 suited to the cultivation of the plant, and the climate is such 
 that it requires little care. The small Republic of Costa 
 Rica has become a factor in the production of coffee, prin- 
 cipally because of the excellence of the grades produced 
 there. It is said, indeed, that the Costa Rica coffees are in 
 as great demand in Europe as are those of Mocha. 
 
 The Brazilian trade practically dates from 1820, the export 
 in that year being about 100,000 bags. At the present writ- 
 ing the annual export from Brazil is in the neighborhood of 
 10,000,000 bags, a large proportion of which goes to Europe. 
 
 " Coffee," to quote an eminent authority, " will thrive in 
 almost any place where frost is unknown. While the best 
 results are obtained between the elevations of 1,500 and 5,000 
 feet above sea level, yet the trees have been known to yield 
 crops at both greater and less elevations, the one requisite, 
 other than immunity from frost, seeming to be the proper 
 amount of moisture. Though the province of Yemen in 
 Arabia is close to one of the hottest points on the globe, yet 
 it must be remembered that the inwardly sloping hills near 
 the Red Sea have their showers, and that the facilities for ir- 
 rigation are tolerably good. The coffees of Mocha are, un- 
 questionably, the finest in flavor and aroma, the chief objec- 
 tion to them being the extreme difficulty of procuring them, 
 as the demand is very much greater than the supply. Proper 
 care, however, in the curing of both the colossal Costa 
 Rican and the Liberian coffees, will produce a berry 
 which will compare favorably with that of the Arabian 
 peninsula." 
 
Don't bed 
 
 iscourage 
 
 d 
 
 when you make a mistake, 
 the man does not live 
 who never made one. 
 
 NO 
 
 mistake has ever been made 
 
 in calling for 
 
 and insisting on getting the 
 
 T. &T. 
 
 BRAND OF 
 
 Roasted Coffee 
 
 Sold only in 2 -lb. sealed cans. 
 Ask your grocer for it. 
 
 Thomson & Taylor Spice Co, 
 
 CHICAGO. 
 
" Early to bed 
 
 and early to rise, 
 
 makes people 
 healthy, 
 wealthy 
 and wise," 
 
 but supplemented with good Coffee 
 at each end of the scheme just 
 rounds out the excellent plan. The 
 
 
 T. &T. 
 
 
 Thot 
 
 BRAND 
 
 IS WHAT YOU NEED. 
 IT IS A BLENDED 
 
 \STED COFI 
 
 Sold only in 2=lb. cans. 
 Your grocer will supply you 
 
 nson & Taylor Spic< 
 
 CHICAGO. 
 
 <EE 
 
 i Co. 
 
The Coffee of Coffees is the T & T brand. Sold in cans. 
 
 There are numerous varieties of coffee that are divided 
 commercially into two classes— strong and mild. Strong 
 coffees include Rio and Santos, both the products of Brazil. 
 Rio coffees vary greatly as to size and color of bean, and pos- 
 sess a different flavor from all others. Santos coffee comes 
 from the southern districts of Brazil, and though milder, 
 possesses all the characteristics of Rio. About 75 per cent, 
 of the Santos crop finds its market in Europe. 
 
 Though mild coffees embrace all the varities except the 
 two mentioned above, many of them are very rank in flavor, 
 which, however, is modified by blending with coffees of 
 more pleasant taste. 
 
 Of all the mild coffees " Java," grown on the islands of 
 Java and Sumatra, as already noted, are best liked in Amer- 
 ica. These are called " Fancy Marks," " Interiors," " Samar- 
 angs," " Malangs," etc. " Fancy Marks " include Mandheling, 
 Ayer-Bangies and Ankola, names derived from the districts 
 of their growth. " Interiors " or " Padangs " come from the 
 interior of Sumatra. Padang being the port of shipment. 
 
 Singapora Java comes from the vicinity of the port of 
 Singapora. Similar coffees are also shipped from Macassar. 
 These are held in high favor in England, but their peculiar 
 flavor is not liked by American coffee drinkers. 
 
 Maracaibo coffee is the product of Venezuela, S. A., and 
 gets its name from the place of shipment. Each district 
 produces a different variety, according to soil and climate. 
 It is often a good substitute for Java. 
 
 Guatemala coffee comes from Central America, and has a 
 
 peculiar flavor, the cup being strong and of dark color. It 
 
 resembles Mocha in some respects and it is often used for 
 
 blending. It is smooth in flavor, and in 
 
 fe V-~" >k roastin S cracks °pen, showing the white 
 
 hull. 
 
 Brazilian- 
 
 COrFEE-CULTU 
 
 TAKEN','! 
 A' GIANT- STRIDE 
 IN -THE -LAST 
 FIFTY . YEARS 
 
22 
 
 For after-dinner Coffee use the T & T brand. 
 
 Mexican coffee has been increasing in popularity during the 
 last ten years, owing to the improved methods in cultivation 
 and curing. This country now produces a bean surpassed 
 by but few. The first yield of a Mexican coffee tree culti- 
 vated in a suitable location produces from two to four 
 ounces of merchantable coffee during the year; the second 
 crop yields about twice as much; and the third crop is from 
 four to five times as much as the first crop. These figures 
 are a fair average. In some of the more favored localities 
 the yield per tree after the fourth year is as high as four to 
 six pounds. It hot zones the average yield is from eight to 
 ten ounces per tree. In Mescalapa, Mexico, one tree, thirty 
 years old, has been known to yield forty pounds. These 
 latter figures are exceptional and form no basis for the yield 
 of a large plantation. One pound of merchantable coffee 
 per year is a fair average. 
 
 The life of a coffee tree is about twenty years, during 
 which time the yield is about the same each year. Fertile 
 soil, favorable climate and good care prolong the period to 
 thirty years. 
 
 GROWTH OF THE COFFEE TRADE. 
 
 A glance over the record of the imports of coffee into the 
 United States for the past seventy-five years reveals m£ny 
 interesting points showing the immense growth in the traffic 
 and the variance in the source of supplies. In the fiscal year 
 ending September 30, 1821, the total amount of imports was 
 21,273,679 pounds drawn from the following countries in 
 the amounts mentioned: Europe, 4,681 pounds; West Indies, 
 18,857,427 pounds; North America, 1,739 pounds; South 
 America, 1,715, 306 pounds; Asia, 6ll,l7l pounds; Africa, 
 71,885 pounds; all other countries, 11,450 pounds. The 
 foreign exports for that year aggregated 9,387,596 pounds, 
 leaving the net imports 11,886,063 pounds. The average 
 value of coffee at that time was 20.2 cents per pound, 
 which has been exceeded only once during the entire 
 period, and that in the following year, 1822, when the aver- 
 age price was 21. 1 cents. From that time the value gradually 
 declined, until the lowest point (5.4 cents) was reached in 
 1848-9. Since then there was a gradual rise, with slight 
 
 fluctuations, 
 
You will thoroughly enjoy the T & T brand of Coffee. 
 
 23 
 
 fluctuations, until the highest point was very nearly ap- 
 proached in 1892, the average value of coffee per pound in 
 that year being 20 cents. 
 
 In the year ending June 30, 1896, the total imports were 
 580,597,915 pounds. Deduct from this the foreign exports 
 leaves the net imports 572,671,840 pounds. This exceeds the 
 net imports of 1821 by 560,785,777 pounds. The total im- 
 ports for 1896 were made up as follows: Europe, 14,189,294 
 pounds; West Indies, 10,502,038 pounds; North America, 
 62,618,626 pounds; South America, 467,791,219 pounds; 
 Asia, 25,143,551 pounds; Africa, 211,620 pounds; all other 
 countries, 2,032,074 pounds. By comparing these figures with 
 the amounts given above for the year 1821 it will be seen that 
 South America furnished about 80 per cent in 1896, against 
 about 8 per cent in 1821, while the West Indian supply has 
 decreased from nearly 90 per cent, in 1821 to 2 per cent. 
 in 1896. 
 
 The fiscal year showing the largest imports of coffee was 
 1895, when the aggregate was 652,000,000 pounds, or 72,000- 
 000 pounds greater than the total for 1896. The next larg- 
 est imports were in 1892, the figures for that year being 
 about 640,000,000 pounds. 
 
 In looking over the tables for the various countries it may 
 be discovered that Asia sent us her largest contribution of 
 coffee in l88i,the total being 33,887,898 pounds, 
 of which amount the Dutch East In- 
 dies sent 32,344,823 pounds. 
 The exports from South 
 America reached their 
 greatest extent 
 
24 
 
 The Coffee that is always uniform is the T & T 
 
 in the fiscal year of 1892, the aggregate being a little 
 over 518,000,000 pounds, Brazil furnishing about 453,000,000 
 pounds, Venezuela about 53,000,000 pounds and Columbia 
 I nearly 12,000,000 pounds. The exports from the latter 
 country to the United States were greatest in the last fiscal 
 year, 19,228,311 pounds being the amount. The largest ship- 
 ments from Venezuela during any one fiscal year were in 
 1889, aggregating 63,114,520 pounds, and the tide of Brazil / 
 coffee flowing to this country reached its flood in 1892, the 
 high water mark being over 453,000,000 pounds, which is 
 only about 14,000,000 pounds less than the total imports 
 from South America during the fiscal year ending June 30, 
 1896. 
 
 The heaviest imports of coffee from North and Central 
 America were in 1895, being then 94,188,722 pounds. Cen- 
 tral America sent her largest contribution of 58,895,347 
 pounds in that year, and Mexico's greatest exports of coffee 
 to the United States (38,160.641 pounds) were in 1893. 
 
 Exports of coffee from the West Indies to the United 
 States have diminished very greatly within the past sixteen 
 years. In 188 1 38,639,982 pounds, of which Hayti furnished 
 over 31,000,000 pounds, were shipped, and there has been an 
 almost steady decline to 1896, when 10,502,038 pounds were 
 brought in. Imports from Cuba have fallen off from 1,359- 
 273 pounds in 1866, the highest amount for any one year, to 
 only 5,669 pounds in 1896, and shipments from Puerto Rico> 
 which aggregated nearly 6,500,000 pounds in 1874. decreased 
 to 159,649 pounds in 1896. 
 
Request your grocer to keep TCr T Coffee. 
 
 25 
 
 CHAPTER III. 
 
 How it is Prepared. 
 
 HEN the pious dervish Hadji 
 Omar discovered coffee in the 
 wilderness behind Mocha his 
 first infusions were cold. Now 
 you can make a cold infusion 
 of coffee by taking plenty of 
 time to it, but the flavor of the berry is not quite so good. 
 Doubtless the good dervish experimented, reasoning that 
 if the cold decoction was -so good, what must the hot 
 one be ? Sometimes there are chilling winds, even in Arabia. 
 Yea, there is an Arab proverb which says "if you would 
 avoid misfortune, do not let the east wind blow on the 
 back of your neck." Doubtless it was during one of these 
 east winds that St. Hadji made a hot infusion of the strange 
 berries. And then the art was developed, for, while the 
 Turks and Arabs have never invented a steam engine, nor 
 yet a sewing machine, they are inventive in the matter of 
 eating and drinking. 
 
 The method pursued by the Arabians, that which makes 
 the most palatable drink, is described by W. G. Palgrave, the 
 Oriental traveler, as follows: 
 
 " Without delay the slave begins the preparations for cof- 
 fee, setting the largest of the coffee pots (of which there are 
 several) about two-thirds full of clear water close by the 
 edge of the glowing coal pit, that its contents may be- 
 come warm while other operations are in progress. Taking 
 a dirty, knotted rag out of a niche in the wall close by, 
 and having untied it, he empties out a few handfuls of un- 
 roasted coffee, which are placed on a little trencher of 
 platted -grass, when all blackened grains or other non- 
 homologous substances are picked out. After much cleans- 
 ing and shaking the grains are poured into a large open iron 
 ladle, which is placed over the mouth of the furnace, stirring 
 them carefully round and round until they crackle, redden, 
 and smoke a little, but withdrawing them from the heat long 
 
 before 
 
26 
 
 If you want Good Coffee use T &T brand. 
 
 % PREPARED BYTKE ^ 
 
 
 before they turn black or charred; after which they are put 
 to cool a moment on the grass platter. Drawing between 
 his trouserless legs a large stone mortar, with a pit large 
 enough to admit the stone pestle, and pouring in the half- 
 roasted berries, he proceeds to pound them with wonderful 
 dexterity, never missing a blow, till the beans are smashed, 
 but not reduced to powder. After these operations, which 
 are performed with much seriousness and deliberation, a 
 smaller coffee pot is taken in hand, which he fills more than 
 half with hot water from the large vessel, and, shaking the 
 pounded coffee into it, sets it on the fire to boil, occasionally 
 stirring it with a small stick as the water rises, to check 
 ebullition and prevent overflowing. Nor is the boiling stage to 
 be long or vehement; on the contrary, it is as light as possible- 
 In the interim, he takes out of another rag knot a few aro- 
 matic seeds called heyl, an Indian product, or a little saffron, 
 and, after slightly pounding these ingredients, throws them 
 into the simmering coffee to improve its flavor, for such an 
 additional spicing is held indispensable in Arabia. Sugar 
 would be a totally unheard-of profanation. Last of all he 
 strains off the liquor through some fibres of the inner 
 palm-bark placed for that purpose in the jug spout, and gets 
 ready the tray of delicate parti-colored grass, and the small 
 coffee cups ready for pouring out." Needless to say there 
 
(^oming events 
 
 cast their shadows before," 
 
 and the unprecedented 
 demand for the . . . 
 
 T. &T. 
 
 BRAND OF 
 
 Roasted Coffee 
 
 PROVES THAT IT IS DESTINED TO BE- 
 COME THE MOST POPULAR BRAND 
 IN AMERICA. SEE THAT YOUR GRO- 
 CER GIVES IT TO YOU. 
 
 Sold in 2- lb. cans only. 
 
 Thomson & Taylor Spi ce C°- 
 
 Chicago. 
 
IF YOU ARE A LOVER 
 
 OF 
 
 GOOD COFFEE 
 
 TRY A 2-LB. CAN OF THE 
 
 T.&T. 
 
 BRAND OF 
 
 Roasted Coffee 
 
 Your table will be incomplete with- 
 out it. Insist on your grocer 
 keeping it in stock. 
 
 Thomson & Taylor Spice Co. 
 
 CHICAGO. 
 
Include in the grocery list the T & T brand of Coffe 
 
 29 
 
 is no milk with this coffee, and the cups are about the size 
 of egg shells. The method of pounding it in a mortar is 
 undoubtedly superior to that of grinding in a mill. 
 
 Soyer's method of making coffee is as follows: Put two 
 ounces of ground coffee into a stew-pan, which set upon the 
 fire, stirring the coffee round with a spoon until quite hot, 
 then pour over a pint of boiling water; cover it closely for 
 five minutes, pass it through a cloth, warm again and serve. 
 
 Perhaps no nation on earth is so successful at getting up 
 special dishes of coffee as are the French. Cafe-au-lait is 
 made by taking a quarter of a cup of the strong black in- 
 fusion, and adding three-quarters of a cup of boiled milk. 
 Cafe-au-la-creme is made by adding boiled cream in less pro- 
 portion to strong clear coffee and then heating, but not 
 boiling them together. 
 
 The South Americans seldom use both cream and sugar in 
 their coffee. Some prefer it with cream, and some with 
 sugar, but few think the combination a pleasant one. They 
 drink it very strong, and not nearly so much of it as we of 
 the north do, though doubtless they get more of the coffee. 
 
 One of the most important points in the making of good 
 coffee is the proper roasting. Some connoisseurs wash 
 the berries before roasting and dry them before a slow 
 fire. One of the requisites is that the coffee 
 should be even in color. There is a difference 
 in opinion as to the degree of color, some con- 
 tending that the berry needs only a tinge of 
 light brown, others maintaining that it should 
 be as dark as it can be roasted without 
 burning. However that is, it is true that 
 too little attention is paid to this most 
 important part of the process. An 
 eminent authority says that the great 
 trouble with most people 
 outside of the coffee growing 
 countries is that they use 
 too little coffee, and that 
 poorly 
 
30 
 
 For afternoon Coffee use the T&T brand. 
 
 poorly roasted. While raw coffee improves with exposure 
 to the air, roasted coffee deteriorates very rapidly. 
 
 The commercial value of coffee is determined by the 
 amount of the aromatic oil, caffeine, which developes in 
 it by the process of roasting. Roasting is an operation of 
 the greatest nicety, and one, moreover, of a crucial nature, 
 for equally by insufficient and by excessive roasting much 
 of the aroma of the coffee is lost; and its infusion is neither 
 agreeable to the palate nor exhilarating in its influence. 
 
 The essentials in roasting coffee are: First. — that the oper- 
 ation be performed quickly, so that the berry be not baked 
 to a toughness, instead of being crisp. Second. — That the 
 operation be in the most intense heat possible, in order to 
 develop the greatest amount of caffeine, the oil which gives 
 to the coffee its flavor and aroma. Third. — That the berries 
 be kept in constant motion, so that every one may be equally 
 roasted, for an unevenly roasted lot of coffee will not have 
 a good flavor. Fourth. — That the operation be so carried on 
 that it may be watched without exposing the half-roasted 
 berries to the cooling air. 
 
 Properly roasted coffee increases in flavor and appearance, 
 this being due to the chemical action of the heat on the 
 structure of the berry. Evenly roasted, your cup of coffee 
 always has the same flavor, and you always know what you 
 are drinking. If you are a true coffee-lover, you always 
 want your particular kind of coffee, and it must be made 
 properly. 
 
 Some years ago an eminent Englishman, who was one 
 of these true coffee-lovers, conceived the idea that if 
 he could roast his coffee in the flame, he could do it more 
 equally, more quickly, and with better results in 
 preserving the flavor. He therefore began experimenting, 
 and the results of his experiments are seen in what is 
 now known as the P. P. C. Gas Coffee Roaster. In this 
 connection he says: " I am sure that the invention 
 supplies a needed perfect roaster. I have tasted coffee made 
 from that roasted in the ordinary way, and then had some of 
 the same coffee roasted in the P, P. C. Gas Coffee Roaster. 
 The result was surprising, for with the latter coffee the qual- 
 ity seemed to have been advanced almost an entire grade. In 
 
 fact" 
 
Your friends will praise your Coffee if you use T &T, 
 
 31 
 
 "fact, the improved method seems to get the true value out of 
 the berry, a fact that will hardly be believed until the reader 
 has had some of the coffee he usually uses, roasted in this 
 new way. 
 
 Briefly, the P. P. C. Gas Roaster is a large iron cylinder* 
 fitted inside with a series of wheels or fans, which keep the 
 coffee in motion, throwing it through a large flame of gas 
 which is injected into the cylinder from the rear. The cof- 
 fee is placed in a hopper in the top, and passes through, be- 
 coming thoroughly and properly roasted in about ten min- 
 utes. At the front of the machine is an automatic sampler, 
 which displays about a tablespoonful of the coffee after each 
 passage through the flame, thus keeping the roasting man 
 posted on the condition of things inside the machine. 
 
 This sample of coffee may be taken from the sampler, but 
 unless removed, it is automatically sent back into the in- 
 terior again. 
 
 There is no doubt in my mind that this invention — we 
 may almost call it a discovery — will prove of a great benefit 
 
 to" 
 
32 
 
 The most delicous Coffee is the T&T brand. 
 
 "to the drinkers of coffee. We drink a great deal, and we 
 ought to have as much of the active principle of the berry 
 as we can get. When the coffee is roasted by the old 
 method, it is practically baked, and the process is a long one, 
 during which the oil caffeine has an opportunity to volatil- 
 ize, a most undesirable thing. With perfect roasting, 
 quick and even, the oil, as well as the invaluable anti-febrile 
 principles of coffee, developes to its proper and most useful 
 extent, and the drink becomes much more invigorating and 
 healthful. The use of the P. P. C. Roaster is not confined 
 to any one brand or to any particular brands of coffee; all 
 kinds are vastly improved by its use. In fact, the flavor of 
 first grade Mandheling Java is improved almost to that of 
 the famed Mocha, which is so hard to obtain. 
 
 You who drink coffee, and who buy it ready roasted, as 
 the mass of people do in these times, take the advice of one 
 who loves coffee better than anything which he eats or 
 drinks, ask your grocer for coffee roasted by the new pro- 
 cess. T&T brand put up in cans is the best. If he hasn't 
 it, suggest to him that he get it from his jobber, and the gain 
 in the increase in consumption which must surely follow 
 the roasting of coffee in this way, will pay him tenfold. Cof- 
 fee is the nectar of Jove, so why should not such a godlike 
 drink be properly prepared ? " 
 
 ALWAYS 
 DRINK . . 
 
 THE 
 
 T. & T. BRAND 
 
 M. B. HILLY . . . 
 BOOKLET WRITER 
 CHICAGO .... 
 
THE P. P. C. GAS ROASTING PLANT OF T 
 Where the famous T £ 
 
•MSON & TAYLOR SPICE CO., CHICAGO, 
 i of Coffee is roasted. 
 
DEC 29 
 
 1898 
 

ft SIiIii 
 
 0020950 016 
 
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