ing, and serving of coffee in Norway and Sweden.
Generally speaking, not so much chicory is used, and a great deal of
whipped cream is employed. In Norway, the boiling method has many
followers. A big (open) copper kettle is used. This is filled with
water, and the coffee is dumped in and boiled. In the poorer-class
country homes, the copper kettle is brought to the table and set upon a
wooden plate. The coffee is served directly from the kettle in cups. In
better-class homes, the coffee is poured from the kettle into silver
coffee pots in the kitchen, and the silver coffee pots are brought to
the table. The only thing approaching coffee houses are the "coffee
rooms" which are to be found in Christiania. These are small one-room
affairs in which the plainer sorts of foods, such as porridge, may be
purchased with the coffee. They are cheap, and are largely frequented by
the poorer class of students, who use them as places in which to study
while they drink their coffee.

In RUSSIA and SWITZERLAND, French and German methods obtain. Russia,
however, drinks more tea than coffee, which by the masses is prepared in
Turkish fashion, when obtainable. Usually, the coffee is only a cheap
"substitute." The so-called _cafe a la Russe_ of the aristocracy, is
strong black coffee flavored with lemon. Another Russian recipe calls
for the coffee to be placed in a large punch bowl, and covered with a
layer of finely chopped apples and pears; then cognac is poured over the
mass, and a match applied.

ROUMANIA and SERVIA drink coffee prepared after either the Turkish or
the French style, depending on the class of the drinker and where it is
served. Substitutes are numerous.

In SPAIN and PORTUGAL the French type of cafe flourishes as in Italy. In
Madrid, some delightful cafes are to be found around the Puerto del Sol,
where coffee and chocolate are the favorite drinks. The coffee is made
by the drip process, and is served in French fashion.

_Coffee Manners and Customs in North America_

The introduction of coffee and tea into North America effected a great
change in the meal-time beverages of the people. Malt beverages had been
succeeded by alcoholic spirits and by cider. These in turn were
supplanted by tea and coffee.

CANADA. In Canada, we find both French and English influences at work in
the preparation and serving of the beverage; "Yankee" ideas also have
entered from across the border. Some years back (about 1910) A. McGill