was no object. How different now!

Five years later (1862) J. Nevison, an Englishman, drifted into
town and opened at 85 North Fourth Street. He got out a very
bombastic circular which caused us to put out the one I enclose
(illustration, page 436). Then came a party named Childs; and after
him, Hugh Menown, grand-uncle of the present Menown, of Menown &
Gregory; and Mat Hunt; all passed over to the Great Majority. After
the Civil War they multiplied pretty fast, coming and going until
now we have nineteen roasting establishments in the city.

The late Julius J. Schotten also wrote the author as follows concerning
the days of the Carter roaster and of the wholesale coffee-roasting
business founded by William Schotten in 1862:

In the early days, every wholesale grocer was selling coffee; the
wholesale grocer controlled ninety percent of the trade in the
country. It did not pay the coffee roaster to have men on the road
selling coffee in those days. Such being the case, seventy-five
percent of the roasting done by the coffee roasters was job
roasting, at one cent a pound.

In the beginning there were only two kinds of roasted coffee known
to the trade in this section of the country (St. Louis) and of
course one of these brands was "Rio"--the other; "Java". The former
was a genuine Rio, but the Java was mostly Jamaica coffee.

Roasted coffee then was packed (for city trade) in five and ten
pound packages, and this size package seemed to supply the wants of
the ordinary grocer for a week. Occasionally a twenty-five pound
package, and in a few instances as much as fifty pounds of one
grade was sold at a time.

The class of customers the coffee roasters sold in those days were
the smaller merchants; the larger stores, having their ideas as to
quality, bought their coffees green. As they had very little sale
for the roasted, they would send a half-sack, and sometimes a whole
sack to have it roasted. It took a number of years to induce the
larger grocers, and even the average grocers, to purchase their
coffee already roasted.

Coffees were roasted in the old style, "pull-out" roaster cylinder.
That is to say, it was necessary to stop the roaster and to pull
out the cylinder to sample the coffee in order to know when to take
the coffee off the fire. When