cups than we do for breakfast. Our coffee is a mixture of Old
Government Java and Bogota.

[Illustration: COFFEE SERVICE, HOTEL ASTOR, NEW YORK]

C. Scotty, chef at the Hotel Ambassador, New York, thus describes the
method of making coffee in that hostelry:

In the first place, it is essential that the coffee be of the
finest quality obtainable; secondly, better results are obtained by
using the French filterer, or coffee bag.

Twelve ounces of coffee to one gallon of water for breakfast.

Sixteen ounces of coffee to one gallon of water for dinner.

Boiling water should be poured over the coffee, sifoned, and put
back several times. We do not allow the coffee grounds to remain in
the urn for more than fifteen to twenty minutes at any time.

The coffee service at the best hotels is usually in silver pots and
pitchers, and includes the freshly made coffee, hot milk or cream
(sometimes both), and domino sugar.

Within the last year (1921) many of the leading hotels, and some of the
big railway systems, have adopted the custom of serving free a
demi-tasse of coffee as soon as the guest-traveler seats himself at the
breakfast table or in the dining car. "Small blacks," the waiters call
them, or "coffee cocktails," according to their fancy.

At the Pequot coffee house, 91 Water Street, New York, a noonday
restaurant in the heart of the coffee trade, an attempt has been made to
introduce something of the old-time coffee house atmosphere.

The Childs chain of restaurants recently began printing on its menus, in
brackets before each item, the number of calories as computed by an
expert in nutrition. Coffee with a mixture of milk and cream is credited
with eighty-five calories, a well known coffee substitute with seventy
calories, and tea with eighteen calories. The Childs chain of 92
restaurants serves 40,000,000 cups of coffee a year, made from 375 tons
of ground coffee, and figuring an average of 53 cups to the pound.

The Thompson chain of one hundred restaurants serves 160,000 cups of
coffee per day, or more than 58,000,000 cups per year.

_Coffee Customs in South America_

ARGENTINE. Coffee is very popular as a beverage in Argentina. _Cafe con
leche_--coffee with milk, in which the proportion of coffee may vary
from one-fourth to two-thirds--is the usual Argentine breakfast
beverage. A small cup of coffee is generally taken after meals, and it
is also consu