Did I buy these buttons to use on something myself or did I buy them to sell? There are a bunch of sewing projects rumbling around in my brain, but I don’t think buttons figure much in them. Was I holding onto the memories through the buttons? But wouldn’t it be fabulous if someone actually used them in some way, even if it was in a sweet little vignette? I’ve added them to my Etsy Shop.
Posts Tagged ‘art deco’
Here is one those items I have finally gotten around to giving a chance at a new life. Isn’t this fascinating looking? It is a Filtron Cold Water Coffee Extractor. It was made by the Helmco-Lacy Company between the late 1940’s and the early 50’s. When I first saw it I thought it might even be earlier because of the bakelite handles and the art deco look of it. This kind of ribbed design can be confusing because it can also just be very retro or modern looking.
The idea of these is to extract coffee essence from the coffee by filtering a heavy concentration of coffee with not so much water. The company is still in business. And it is a process that goes back hundreds of years.
The food writer, Clementine Paddleford, reviewed the Filtron in Nov. of 1950 in her Food Flash column:
“Coffee bubbling in the pot almost always smells a lot better than it tastes, haven’t you noticed? We are talking about old-fashioned coffee where the maker boils the flavor into the air. Breathe it in—umm! But it’s not in the cup, it’s not for the mouth. That’s what the manufacturers of Filtron told us, urging that we give this cold-water extractor a trial. That’s just what we did, and believe it or not, here’s an extractor that keeps the coffee in the coffee.
Take a look at this coffee-making machine. It’s a three-piece glass unit operating on a new patented principle which removes all the coffee from the grounds by the use of cold water without applying heat of any sort. Take a pound of coffee, any brand you enjoy, and place this in the center section, filling the top part with cold water fresh from the tap. The bottom container catches the pure coffee essence, and enough essence in a pound to make sixty cups of the freshest coffee you ever did taste. None of the rancid oils gets in the brew, or the fatty acids or the sediment. These bitter astringent properties of the coffee bean are insoluble except when the water is hot.
What happens is that the cold water filters through the coffee, causing the thousands of aromatic oil cells to swell until they burst and release the flavorful oils for the cup. The extract produced in this manner can be kept in the refrigerator ready to make steaming hot or iced coffee on the instant, and it’s coffee that tastes “just roasted” and most flavorful. Something any woman will approve: no coffee grounds after the first making and only one cleaning of the extractor to each pound of coffee.”