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FOOTNOTES:
[1] This entirely new system of making coffee has never yet been
introduced to the public, and was found out by the author of this work
through the following circumstance: Whilst travelling by night in a
railway train, and arriving in due time at the station, where positively
no less than five minutes are allowed to restore exhausted nature, after
a long and tedious journey, and then, by using a certain portion of
manual strength, to push through the crowd to get at what is called the
refreshment room, after waiting for nearly two minutes for my turn to be
served with some of the boiling liquid which they called coffee, being
as bad as any human being could possibly make it, having probably waited
patiently by the side of a winter's fire until the last train made its
appearance, it tasted anything but palatable; but having a long journey
before me, and requiring something to eat and drink, I was obliged to
put up with it; but before I could even partake of half, or finish
masticating some stale toast or over-buttered muffin, the unsociable
bell violently rung to acquaint the passengers that their appetites were
perfectly satisfied, though that incredulous organ would not let us
believe it; and every one being perfectly aware that railway trains,
like time, wait for no one, the hurry of which event, though unpleasant,
made me escape the swallowing the thick part which was deposited at the
bottom of the cup; rushing out of the refreshment room, I jumped into
the wrong carriage, the fidgetty train having changed its place, and the
time being too short to rectify the mistake, I was obliged to make fresh
acquaintance with my new compagnons de voyage, who happened to be as
much dissatisfied with the steaming-hot refreshment as myself, who had
patronized the steaming Mocha. I was at last much pleased to find a wise
man among my new travelling friends, who said, "I never travel at night
without being provided with a _spirited_ companion;" and pulling out of
his carpet-bag a small bottle and gutta-percha goblet of new invention,
we partook of a drop of the best _eau de vie_ I had ever tasted, which
produced on me the pleasant sensation of being relieved of a very
annoying pain. Grateful for his kindness, and always desirous to improve
the domestic comfort, I told him, in making myself known, that, as soon
as I arrived at the Reform Club, I would try several experiments to
simplify the present method of making coffee; and should I be successful
in my researches, I would forward him the receipt on my arrival in
London. I tried to find my first travelling friends, who, more
unfortunate than myself, got in their proper place, and, consequently,
did not meet with the "spirited" friend I did, vowing they would never
take any more coffee at night, especially in a railway train. Having
forwarded the receipt to my friend, he, after having tried it, wrote me
the following note:
"MY DEAR SIR,--I have made an experiment of your new receipt for coffee,
which you have kindly forwarded to me, and beg to acquaint you that I
never recollect having lasted better. Yours, &c.
W. C."
I do strongly advise my readers to give it a trial, and recommend all
providers of refreshment at railway stations not to make the coffee
boiling hot, but to keep the cafetière in a bain-marie, which would
avoid all the above inconvenience, both as regards quality and heat.
[2] Some few years since, having a great deal of writing to do within a
certain time, and which could not be done without employing the night as
well as the day, I partook of weak green tea, with a little brandy,
sugar, and lemon-juice in it, as a beverage, and, with light food, I was
enabled to do with but eighteen hours' sleep from 8 o'clock on Monday
morning to 5 o'clock on the following Sunday morning.
[3] Half veal and beef can be used; or if no veal, all beef.
[4] See future Letters.
[5] Foie gras de Strasbourg.
[6] This word is not found in dictionaries, but is used by poulterers to
denote that small piece of the lungs which is left in the bird.
[7] The quantity of the meat and vegetable should pretty equally balance
with each other; after such a meal, a man's appetite is perfectly
satisfied, and he is ready for an afternoon's work if required. It also
does not require the aid of any fire, which we so ungratefully abhor in
hot weather. Mr. B. very much approves of it once a week in summer.
[8] To freeze quickly any description of ice the freezing-pot must be
well set, place it in the centre of the pail, which must be large enough
to give a space of four inches all round, break up small twelve pounds
of ice, which put round at the bottom six inches in depth, over which
put two pounds of salt, beat down tight with a rolling-pin, then more
ice, then salt, proceeding thus until within three inches of the top of
your freezing-pot; saltpetre mixed with the salt will facilitate it in
freezing.
[9] With regard to the wine, that is a matter I leave entirely to Mr.
B., but his maxim is, that "the best is the cheapest."
[10] These should be served on dishes with a napkin.
* * * * *
Typographical errors corrected by the etext transcriber:
sautèing that the butter=> sautéing that the butter {pg 18}
littlle sat=> little salt {pg 39}
spoonfuls of dem-iglaze=> spoonfuls of demi-glaze {pg 68}
skimmer gently for two hours=> simmer gently for two hours {pg 127}
in every dry summers=> in very dry summers {pg 101}
ro plain melted butter=> or plain melted butter {Pg 104}
appiles to this => applies to this {pg 131}
or mushoom or English=> or mushroom or English {pg 148}
ten minntes=> ten minutes {Pg 150}
be broiled or sauted=> be broiled or sautéd {Pg 138}
plack pepper=> black pepper {Pg 206}
rice seperately=> rice separately {Pg 215}
is for preferable=> is far preferable {Pg 215}
delightful and varigated=> delightful and variegated {Pg 254}
in which put your rise=> in which put your rice {Pg 267}
Ribstone pippins=> Ripstone pippins {Pg 273}
fire uutil becoming=> fire until becoming {Pg 293}
shake sugar ever=> shake sugar over {Pg 324}
Mr. P. is obliged to leave home every week day=> Mr. B. is obliged to
leave home every week day {Pg 336}