INFORMATION regarding the making of good coffee is worthless unless the roasted coffee bean is at the outset of good value itself. The larger percentage of roasted coffee sold by the average retailer is inferior. The crude and ignorant manner in which roasted coffees are handled by the small dealers is of itself sufficient to depreciate and almost destroy the good that is in any coffee; and, to meet this emergency, the Schnull-Krag Coffee Co., of Indianapolis, Ind., adopted a patent can from which their coffees are sold. These cans are sealed as soon as the coffee is placed in them, and, by the intervention of a trap on the inside of the can, refilling is prevented except at their mills. To further protect the consumer a strip of heavy paper is fastened across the cap, or top, of the can, the removal of which becomes evidence of an attempt at tampering with the contents.
The coffee placed in these cans comes hot from the coolers at the mills, and is, therefore, fresh and fragrant, and no portion of the aroma is allowed to escape.
These patent cans guard jealously the rights of the consumer, and all lovers of good coffee should see that they get their supplies from these cans.
The Schnull-Krag Coffee Co. has its own secrets of so mixing and blending coffee as to get results which have never been paralleled. Prof. William E. S. Fales, analytical chemist, of New York, pronounces the fine coffees roasted and sold by the Schnull-Krag Coffee Company not only the peer, but the giant of all roasted coffees.
The leading brands roasted by this company are "Windsor, Mocha, and Java," and "Our Best Java," and every customer failing to find these goods with their dealer should insist, for their own happiness, comfort, and economy, that they order them from the company. The price is never above that of inferior goods, and the coffees are so boxed or crated that shipment is safe to all quarters of the globe. No dealer need excuse himself. He can get these coffees if he so wills it. Insist upon having them.
WHEN the foregoing papers were written by the famous authorities on cooking, the Q. Q. common sense condensing coffee pot had not yet been shown to the public, the inventor prudently desiring to give it a rigid trial before claiming for it marvelous possibilities. It is now known that the whole field of invention in coffee pots has nothing which ever created the interest and captured the housekeepers affections as has the Q. Q. Had Mrs. Harland or Miss Parloa, or either of the contributors to this book been advised of the existence of this at once practical, reliable and common sense coffee pot they would have given it the priority over all other methods of coffee making. How do we know this? How do you know that you would prefer a glass of pure crystal spring water to a drink of Missouri river water? How do we know that a gas jet is preferable to a tallow dip? So do we easily reckon where the remarkable work of the Q. Q. coffee pot would place it in the opinions of all good housekeepers.
