e and smoked; again around five o'clock, when all the world
and his wife paraded along the Graben and the Karntner Strasse, and
then dropped into a favorite cafe for coffee or chocolate and
cakes--horns and crescents of delicious dough filled with jam or,
possibly, the wonderful Kugelhupf, in comparison with which our
sponge is like unto lead; finally in the evening, when there were
family parties and those returning from theatres and concerts and
opera.

[Illustration: Photograph by Burton Holmes

THE CAFE SCHRANGL IN THE GRABEN, VIENNA, THE CITY THAT COFFEE MADE
FAMOUS]

While the cafe life of Vienna has been nearly killed by the World War,
it is to be hoped that time will restore at least something of its
former glory. In spite of the stories of plundering bands of Bolshevists
that in the latter part of 1921 wrecked some of the better known places,
we read that Oscar Straus, composer of _The Chocolate Soldier_, is
living in comparative luxury in Vienna, and spends most of his time in
the cafes, where he is to be found usually from two until five in the
afternoon and from eleven o'clock at night until some early hour of the
morning "surrounded by musicians of lesser note and wealth, whom, to a
degree, he supports; also with him being many of the leading composers,
librettists, actors, actresses, and singers of Vienna."

For Vienna coffee, the liquor is usually made in a pumping percolator or
by the drip process. In normal times it is served two parts coffee to
one of hot milk topped with whipped cream. During 1914-18 and the recent
post-war period, however, the sparkling crown of delicious whipped cream
gave way to condensed milk, and saccharine took the place of sugar.

BELGIUM. In Belgium, the French drip method is most generally employed.
Chicory is freely used as a modifier. The greatest coffee drinker among
reigning monarchs is said to be the King of the Belgians. His majesty
takes a cup of coffee before breakfast, after breakfast, at his noonday
meal, in the afternoon, after dinner, and again in the evening.

BRITISH ISLES. In the British Isles coffee is still being boiled;
although the infusion, true percolation (drip), and filtration methods
have many advocates. A favorite device is the earthenware jug with or
without the cotton sack that makes it a coffee biggin. When used without
the sack, the best practise is first to warm the jug. For each pint of
liquor, one ounce