for two minutes or longer the water quickly loses its
natural gases.

COFFEE

Many varieties abound in the market. Among the best is the Arabian,
with Liberian and Maragogipo closely following. After the coffee is
harvested the quality and the value depend on the care in curing and
packing. Brazil supplies the United States with about 80 per cent, of
all the coffee used. Mexico and Central America together furnish about
17 per cent., thus leaving about 3 per cent. from foreign countries.

Various brands of coffee known by the housewife are:

Mocha,
Java,
Rio,
Santa Bourbon,
Santa,
Maracaibo,
Bogota,
Peaberry.

The first named are the most expensive, the last named the cheapest.
The word "blend" when used with coffee means a mixing of two or more
varieties, producing a coffee of various strengths and of a smooth,
mellow flavor.

After the coffee is roasted it should be kept in air-tight cans.
Grinding is the next important step, and this must be just right to
get the full strength. Coffee coarsely ground is not desirable, as
it requires a long time to infuse and is therefore wasteful. A medium
fine grind will be found practical for those who use the old-style
coffee pot. To filter, using the percolator, the coffee should be
quite fine. The water falls continually over the coffee and produces a
uniform cup.

How to make good coffee, using the old-fashioned coffeepot: Place one
level tablespoon of medium finely ground coffee in the pot for every
cup desired; add the water and bring quickly to the boiling point.
Stir with a spoon and then add a small pinch of salt and four
tablespoons of cold water to settle the grounds. Let it stand in a
warm place for five minutes; then serve.

Percolator method: Place three-quarters of a level tablespoon of
finely ground coffee in a percolator for each cup desired. Add the
water and then place the pot on the fire. Let the coffee filter just
four minutes after the first pumping of the water in the glass top
shows a coffee color. This will produce an even, uniform cup of
stimulating beverage.

COFFEE AU LAIT

French breakfast coffee: Make the coffee by the method desired,
making only one-half the usual quantity. Now heat to the boiling point
sufficient milk to fill each cup one-half full. When ready to serve,
pour the hot milk in the cup and then fill it with coffee.

COFFEE NOIR

This coffee is usually drunk from the demi-tasse. Therefore, it