Drinks made of the juice of fruits and water are good for all who are in health. Various preparations of cocoa-nuts are so also. Tea is often made or adulterated with un-healthful articles. Coffee is usually drank so strong as to injure children and grown persons of delicate constitution. All alcoholic drinks are dangerous, because they are so generally mixed with harmful matter, and because they so often lead to excess, and then to ruin. The common-sense maxim is, when there is danger, choose the safest course. The Christian maxim is, "We that are strong ought to bear the infirmities of the weak, and not to please ourselves."
Obedience to these two maxims would save thousands of young children and delicate persons from following the dangerous example of those "that are strong."
The safest tea is the black, as less stimulating than green; both excite the brain and nerves when strong. The chief direction is to have water boiling hot. First soak the tea in a very little hot water, and then add boiling water.
Roast it slowly in a tight vessel, and so it can be stirred often. To roast all equally a dark brown and have none burned, is the main thing. Keep it in a tight box, or, better, grind it fresh when used. Clear it by putting into it, when making, a fresh egg-shell crushed, or the white of an egg, or a small bit of fish-skin. Some filter, and some boil; and there are coffee-pots made for each method, and some that require nothing put in to clear the coffee. The aroma is retained just in proportion as the coffee is confined, both before making and also while making.
Take it from codfish before cooking; have it nice and dry. Cut in inch squares, and take one for two quarts of coffee.
The cracked is best. Put two table-spoonfuls of it into three pints of cold water. Boil an hour for first use, save the remnants and boil it again, as it is very strong. Do this several times. For ground cocoa use two table-spoonfuls to a quart, and boil half an hour. Boil the milk by itself, and add it liberally when taken up. For the shells of cocoa, use a heaping tea-cupful for a quart of water. Put them in over night and boil a long time.
Heat new milk, and let it stand till cool and all the cream rises; this is the best way for common use. To every pint of this add a pound and a quarter of loaf-sugar, and it will keep good a month or more, if corked tight in glass.
Put three table-spoonfuls when scraped to each pint, boil half an hour, and add boiled milk when used.
Half a pint of sherry wine and as much lemon-juice, six ounces loaf-sugar, and a pint of water poured in when boiling. Add not quite a pint of cold milk, and strain the whole.
Mix four pounds of the fruit with three quarts of cider or wine vinegar, and let them stand three days. Drain the vinegar through a jelly-bag and add four more pounds of fruit, and in three days do the same. Then strain out the vinegar for summer drinks, effervescing with soda or only with water.