File:One way round South America, from manuscript, notes and letters of Delight Sweetser Prentiss illustrated from photographs (1905) (14578505740).jpg

Identifier: onewayroundsouth00pren (find matches)
Title: One way round South America, from manuscript, notes and letters of Delight Sweetser Prentiss ... illustrated from photographs
Year: 1905 (1900s)
Authors: Prentiss, Delight Sweetser. (from old catalog)
Subjects:
Publisher: Indianapolis, The Bobbs-Merrill company
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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se slanting tracks which, forthe first time, at least, are a little awesome, I re-marked : Well, I am always glad to be in Eng-lish hands, for I feel safe in them. They are a lit-tle slow in England, perhaps, but sure. And F—replied: Well, Id rather go a little faster andlose my life occasionally. I laughed till I nearlyfell off my bench into space. We were fortunate in meeting on the way toSantos a Mr. Bueno, a wealthy coffee merchant,who was educated in the States at Tufts College.By the way, the train which left San Paulo atseven twenty a. m. was full of business men whohave their homes in San Paulo and go all theway to Santos every day to look after business.Mr. Bueno was very kind and asked us around tohave a cup of Brazilian coffee with him, madejust as it should be. It was very fine, too, clearand of a good flavor, the best we have had inBrazil. There is a wicked Brazilian proverbwhich says that good coffee should be as strongas the devil, as black as ink, as hot as hell, and
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THE POWER PLANT AT PARNAHYBA 85 as sweet as love. They brown coffee very differ-ently from our method, however, roasting it untilit is almost black, though not burned, and thenpowdering it. This gives it a peculiar flavor whichI do not like as well as ours. Mr. Bueno gave usa box of roasted coffee and a box of the pow-dered, which well try in America. I examinedthe coffee-pot to see how they make it, and wasmuch surprised. They must use three or fourtimes as much coffee as we do to a cup, so theirmethod would not appeal to the frugal house-wife. The powdered coffee is put in the top ofa double boiler, the bottom part of this top beingperforated, of course. The water is then put un-derneath and allowed to boil until the coffee ismade. It rises in steam and filters back, bringingthe coffee flavor with it, no water being pouredthrough the coffee. Great vessels were at the wharf in Santos re-ceiving their loads of coffee, the huge bags liftedand carried by the stalwart blacks as easily as

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