Post by spence on Oct 5, 2019 17:10:25 GMT -7
Let's hear it for global warming! I just heard that the September just past was the hottest ever recorded in Kentucky. On top of that, all 120 counties in the state are in a severe drought. As a result I've been unable to get into the woods for 2 months. Can you spell bored? Well, I don't intend to suffer alone, so I've searched through my collection of primary documentation for items concerning coffee which might be of interest to post. There are quite a few, hope you don't suffer too much. 
1637 Diary entry of John Evelyn, says Nathaniel Conopios brought coffee to Oxford, Balliol College, and had the beans roasted and ground each morning.
1662 recipe: “The coffee berries are to be bought at any druggist, about three shillings the pound; take what quantity you please and over the charcoal fire, in an old pudding pan, or frying pan, keep them always stirring until they are quite black; and when you crack one with your teeth that it is black within as without. Yet if you exceed then do you waste the oyl, which only makes the drink;...The berry prepared as above, beaten and forced through a lawn sive is then fit for use.”
1732 Boston, John Merrett, grocer…. tea bohea and green, coffee raw and roasted,
1737 PEACOCK BIGGER, Brazier, ...Sells all Sorts of Copper Work, viz. Tea kettles, Coffee-Pots,
1743 JUST IMPORTED, ….Steel Coffee mills of the best Sort.
1746 CALEB RANSTED, ….offered "coffee by the hundred or dozen"
1750s Moravian journal mentions “good coffee”
1752 ad…. cocoa, chocolate, bohea tea, coffee, and bottles.
1758 Imported in the last Vessels from London …. flat and round coffee mills,
1761 a sale liquidating the property of a deceased gentleman and among the offering was "a coffee pot" and a "coffee mill
1761 JUST IMPORTED….great variety of TIN WARE, such as, kettles, lanthorns, pudding and sauce-pans, pound and half-pound canisters, coffee pots,
1761 raw and ground coffee,
1763 DEWAR & BACOT, CHARLES-TOWN.....coffee pots, &c.
1763 Just imported, and to be sold by JAMES MARSH,...Fresh roasted and ground Coffee
1764 WILLIAM RUSH, ….offered "coffee mills".
1764 HENRY BERNHOLD, GROCER,….whole and ground Coffee
1764…black lead pencils, black and oil flints, copper tea-kettles and coffee pots
1765 SAMUEL PURVIANCE, junior…..offered "pepper and coffee mills….
1765 JONATHAN CRATHORNE offered "raw West India Coffee, Ditto roasted and ground, to as great Perfection as in England".
1765 Philadelphia, raw West India Coffee, Ditto roasted, or roasted and ground, done in as great Perfection as at the Roasting Office in London. And Rye done in Imitation of Coffee, in the best Manner
1766 Seedtime on the Cumberland, Harriet Simpson Arnow describes coffee being used to pack tinware for protection while being shipped from Fort Pitt to Kaskaskia by Baynton, Wharton and Morgan
1767 WILLIAMSBURG, for ready money only,…china tea and coffee cups.
1768 MARY CRATHORN, ….and genuine raw and ground coffee
1773 Francis Sanderson. Coppersmith, Baltimoretown,….coffee and chocolate pots,
1775 James Nourse, Sr. canoeing down the Ohio to Kentucky, “supper of coffee and buttered bread”
1775, same trip as Nourse, on the return, Nicholas Cresswell “Proceeded on our journey and about noon got to an Indian Town called Wale-hack-tap-poke, or the Town with a good Spring, on the Banks of the Muskingham and inhabited by Dellawar Indians.”…. “Treated with Tea, Coffee, and Boiled Bacon at supper.
1776 THOMAS ROKER was selling coffee "by the bag, barrel, or pound"
1770s Rev. Joseph Doddridge: “Tea and coffee were only slops, which in the adage of the day “did not stick by the ribs.” The idea was they were designed only for people of quality who do not labor, or the sick. A genuine backwoodsman would have thought himself disgraced by showing a fondness for these slops. Indeed, many of them have, to this day, very little respect for them.”
***********************************
1778 _Eighteenth Century America: A Hessian Report On the People, the Land, the War_ the Diary of Chaplain Philipp Waldeck (1776-1780)", translated by Bruce E Burgoyne, entry for Jan. 19, 1778:
"I have been in a variety of tea-drinking situations. I would bet everything in the world that it is impossible in traveling through North America to find a single house, from that of the fanciest gentleman to that of the oyster digger, where the people do not drink a cup of tea at midday. The men could sooner get their wives to give up their finery than to do without tea. And if a law were passed making tea-drinking illegal, I do not doubt for a moment that the entire population would take up arms and begin a rebellion as now exists. It is not only the ladies who are so addicted to tea, but also the men, who break from work at three o'clock in order to sit down to a cup of tea. We [the German officers] drink it, however, as a courtesy to the society in which we find ourselves, or for fear that we will be served coffee, which the American make in a strange way. They only color the water brown."
*************************
1816 _Valuable Secrets in Arts, Trades, &c,_
Directions for preparing true coffee
1. True coffee must be roasted in an iron pan, or in a glazed earthen pan, over a clear charcoal fire without flames. Turn it with a stick while it is on the fire, to make each grain roast more regularly and evenly.
2. There is a much better method of roasting it, by means of a certain iron drum made in the form of a ladies muff-box, with a handle at one end, an iron peg at the other, and a latch door in the middle. By this door you introduce the coffee, which you fasten in it by means of a latch. Then propping it on the top of a chafing dish made on purpose, in which there is a charcoal fire, you roast the coffee by turning the drum over it with the above mentioned handle ; and thus the coffee roasts in the most regular manner.
3. When the coffee is roasted, grind it, keep it closely confined in leaden boxes, with a screwing lid. However, it is still much preferable to grind no more at one time than what one wants to use at once.
4. The liquor is made by putting an ounce of that powder to three quarters of a pint of boiling water to make three full dishes. And, after an infusion of ten minutes, during which it is kept boiling, the coffee is fit for drinking.”
**************************
1832 "A Tour on the Prairies", Washington Irving, Paris: Published by A. and W. Galignani and Co., Rue Vivienne, No. 18, 1835 [describing a trip in 1832]
"Indeed our coffee, which, as long as it held out, had been served up with every meal, according to the custom of the West, was by no means a beverage to boast of. It was roasted in a frying-pan without much care, pounded in a leathern bag, with a round stone, and boiled in our prime and almost only kitchen utensil, the camp kettle, in "branch" or brook water; which, on the prairies, is deeply colored by the soil, of which it always holds abundant particles in a state of solution and suspension."
and when Indians came into camp...
"We gave them food, and, what they most relished, coffee; for the Indians partake in the universal fondness for this beverage, which pervades the West."
and after a meal on the prairie...
“With all this our beverage was coffee, boiled in a camp-kettle, sweetened with brown sugar, and drunk out of tin cups; and such was the style of our banqueting throughout the expedition, whenever provisions were plenty, and as long as flour, and coffee, and sugar held out."
**********************
1840s John Palliser, at Ft. Union
“Beyond your guns and horses, with their several appurtenances, you will absolutely require nothing on the prairie but you knife, flint and steel, and pipe, an iron ladle for melting lead, a tin mug, and two iron kettles---one for cooking, the other for boiling coffee---with iron covers to them, which will respectively do for frying meat, and for roasting your coffee.”
Had enough?
Spence
1637 Diary entry of John Evelyn, says Nathaniel Conopios brought coffee to Oxford, Balliol College, and had the beans roasted and ground each morning.
1662 recipe: “The coffee berries are to be bought at any druggist, about three shillings the pound; take what quantity you please and over the charcoal fire, in an old pudding pan, or frying pan, keep them always stirring until they are quite black; and when you crack one with your teeth that it is black within as without. Yet if you exceed then do you waste the oyl, which only makes the drink;...The berry prepared as above, beaten and forced through a lawn sive is then fit for use.”
1732 Boston, John Merrett, grocer…. tea bohea and green, coffee raw and roasted,
1737 PEACOCK BIGGER, Brazier, ...Sells all Sorts of Copper Work, viz. Tea kettles, Coffee-Pots,
1743 JUST IMPORTED, ….Steel Coffee mills of the best Sort.
1746 CALEB RANSTED, ….offered "coffee by the hundred or dozen"
1750s Moravian journal mentions “good coffee”
1752 ad…. cocoa, chocolate, bohea tea, coffee, and bottles.
1758 Imported in the last Vessels from London …. flat and round coffee mills,
1761 a sale liquidating the property of a deceased gentleman and among the offering was "a coffee pot" and a "coffee mill
1761 JUST IMPORTED….great variety of TIN WARE, such as, kettles, lanthorns, pudding and sauce-pans, pound and half-pound canisters, coffee pots,
1761 raw and ground coffee,
1763 DEWAR & BACOT, CHARLES-TOWN.....coffee pots, &c.
1763 Just imported, and to be sold by JAMES MARSH,...Fresh roasted and ground Coffee
1764 WILLIAM RUSH, ….offered "coffee mills".
1764 HENRY BERNHOLD, GROCER,….whole and ground Coffee
1764…black lead pencils, black and oil flints, copper tea-kettles and coffee pots
1765 SAMUEL PURVIANCE, junior…..offered "pepper and coffee mills….
1765 JONATHAN CRATHORNE offered "raw West India Coffee, Ditto roasted and ground, to as great Perfection as in England".
1765 Philadelphia, raw West India Coffee, Ditto roasted, or roasted and ground, done in as great Perfection as at the Roasting Office in London. And Rye done in Imitation of Coffee, in the best Manner
1766 Seedtime on the Cumberland, Harriet Simpson Arnow describes coffee being used to pack tinware for protection while being shipped from Fort Pitt to Kaskaskia by Baynton, Wharton and Morgan
1767 WILLIAMSBURG, for ready money only,…china tea and coffee cups.
1768 MARY CRATHORN, ….and genuine raw and ground coffee
1773 Francis Sanderson. Coppersmith, Baltimoretown,….coffee and chocolate pots,
1775 James Nourse, Sr. canoeing down the Ohio to Kentucky, “supper of coffee and buttered bread”
1775, same trip as Nourse, on the return, Nicholas Cresswell “Proceeded on our journey and about noon got to an Indian Town called Wale-hack-tap-poke, or the Town with a good Spring, on the Banks of the Muskingham and inhabited by Dellawar Indians.”…. “Treated with Tea, Coffee, and Boiled Bacon at supper.
1776 THOMAS ROKER was selling coffee "by the bag, barrel, or pound"
1770s Rev. Joseph Doddridge: “Tea and coffee were only slops, which in the adage of the day “did not stick by the ribs.” The idea was they were designed only for people of quality who do not labor, or the sick. A genuine backwoodsman would have thought himself disgraced by showing a fondness for these slops. Indeed, many of them have, to this day, very little respect for them.”
***********************************
1778 _Eighteenth Century America: A Hessian Report On the People, the Land, the War_ the Diary of Chaplain Philipp Waldeck (1776-1780)", translated by Bruce E Burgoyne, entry for Jan. 19, 1778:
"I have been in a variety of tea-drinking situations. I would bet everything in the world that it is impossible in traveling through North America to find a single house, from that of the fanciest gentleman to that of the oyster digger, where the people do not drink a cup of tea at midday. The men could sooner get their wives to give up their finery than to do without tea. And if a law were passed making tea-drinking illegal, I do not doubt for a moment that the entire population would take up arms and begin a rebellion as now exists. It is not only the ladies who are so addicted to tea, but also the men, who break from work at three o'clock in order to sit down to a cup of tea. We [the German officers] drink it, however, as a courtesy to the society in which we find ourselves, or for fear that we will be served coffee, which the American make in a strange way. They only color the water brown."
*************************
1816 _Valuable Secrets in Arts, Trades, &c,_
Directions for preparing true coffee
1. True coffee must be roasted in an iron pan, or in a glazed earthen pan, over a clear charcoal fire without flames. Turn it with a stick while it is on the fire, to make each grain roast more regularly and evenly.
2. There is a much better method of roasting it, by means of a certain iron drum made in the form of a ladies muff-box, with a handle at one end, an iron peg at the other, and a latch door in the middle. By this door you introduce the coffee, which you fasten in it by means of a latch. Then propping it on the top of a chafing dish made on purpose, in which there is a charcoal fire, you roast the coffee by turning the drum over it with the above mentioned handle ; and thus the coffee roasts in the most regular manner.
3. When the coffee is roasted, grind it, keep it closely confined in leaden boxes, with a screwing lid. However, it is still much preferable to grind no more at one time than what one wants to use at once.
4. The liquor is made by putting an ounce of that powder to three quarters of a pint of boiling water to make three full dishes. And, after an infusion of ten minutes, during which it is kept boiling, the coffee is fit for drinking.”
**************************
1832 "A Tour on the Prairies", Washington Irving, Paris: Published by A. and W. Galignani and Co., Rue Vivienne, No. 18, 1835 [describing a trip in 1832]
"Indeed our coffee, which, as long as it held out, had been served up with every meal, according to the custom of the West, was by no means a beverage to boast of. It was roasted in a frying-pan without much care, pounded in a leathern bag, with a round stone, and boiled in our prime and almost only kitchen utensil, the camp kettle, in "branch" or brook water; which, on the prairies, is deeply colored by the soil, of which it always holds abundant particles in a state of solution and suspension."
and when Indians came into camp...
"We gave them food, and, what they most relished, coffee; for the Indians partake in the universal fondness for this beverage, which pervades the West."
and after a meal on the prairie...
“With all this our beverage was coffee, boiled in a camp-kettle, sweetened with brown sugar, and drunk out of tin cups; and such was the style of our banqueting throughout the expedition, whenever provisions were plenty, and as long as flour, and coffee, and sugar held out."
**********************
1840s John Palliser, at Ft. Union
“Beyond your guns and horses, with their several appurtenances, you will absolutely require nothing on the prairie but you knife, flint and steel, and pipe, an iron ladle for melting lead, a tin mug, and two iron kettles---one for cooking, the other for boiling coffee---with iron covers to them, which will respectively do for frying meat, and for roasting your coffee.”
Had enough?
Spence
