Year: 1866

Few people ever drink cup of real coffee.
no matter what price they pay per pound, or
what care they take in roasting it 1t is the
hnal proceSs-brewlngi 1t, SO to speak-on which
all depends; this, OF course, assuming that
other essentials, as to quality and previous
preparation have been attended to.


The common way Of making coffee is to grind
a portion in mill, throw it in a tin not and
allow it to boil until wanted. Where so made
It is wasted and the volatile spirit evapOrated.
The fluid which remains is devoid of any tonic
or aromatic flavor, and is nothing but bitter
deGoctlon, compared with true coffee. French
coffee is not good because it is so greatly adul-
terated with chicOry, but the method of max
ing it is, and should be practiced to greater
extent, since it involves no more trouble than
the old plan. A French coffee pot consists of
two tin vessels, one on top of the other. In
the top one is a strainer and tin plate pierre
ed with holes. The coffee, ground almost as
fine as gunpOwder, is poured into the strainer.
and the plate with the holes put over it. Boil
ing water is then poured in and filters through
into the bottom vessel or pot. The pot should
be kept on the range or stove, few moments
until scalding hot and the fluid which has fiji.
tered through poured in at the top again,
which will extract all the flavor of the berry,
and make cup Of coffee far superior to that
boiled.


Iiebig says, however, that portion of the
coffee should be kept out thrown into the bot
tom of the vessel, and there permitted to steep,
like tea. This, he says, gives the flavor, while
the infltratcd portion gives the strength. We
have tried this experiment with great success,
and find it vast improvement over the meth
Od Of simply pouring boiling water on the TOP :;
it is, moreover economical, because the ground
coffee is exhausted more completely than by
simple immersion, in hot water After stand
ing few moments, it is as clear as spring wa
ter, and as deep cOlOred as claret.


The coffee sold burnt but not ground,) in
stores, Is as cheap to consume as green coffee.
The latter costs less, pound for pound but the
waste which takes place in roasting has to be
borne besides the imperfect manner, to say
nothing of the waste of time in doing it,
amounts to more than the difference of price
in the two kinds.


TO have really good coffee, that strengthens
and stimulates, the beverage must be strong
strong in distinction to weak not dense enough
to bear an egg. Persons OF weak digestion find
that weak coffee creates latulence and is bur-
den grievOus to be borne, while the reverse is
the case with strong coffee. a tea cup full of
ground coffe will make from five to six cups as
strong as it should be. OF course there are
stomachs which can bear turpentine, but they
are happily in the minority.


Coffee should never be brought In contact
with iron. Timed coffee pots that have been
used for some time are apt to get worn ON the
surface, so that the iron the tin plate is made
of comes through. When this occurs the cof-
fee will be bitter and black, for it attacks iron
forming an acid very quickly. This any one
can see by putting few drops on case knife


Above ALL to have good coffee, the pot must
be scrupulously clean. 1t should be scalded
every morning before using and once week a
piece Of soda as large as walnut should be
put in the pot and boiled thoroughly. The re-
suit will surprise many who thought their YES
sells clean.