k, and when you crack one
with your teeth that it is black within as it is without; yet if
you exceed, then do you waste the Oyl, which only makes the drink;
and if less, then will it not deliver its Oyl, which must make the
drink; and if you should continue fire till it be white, it will
then make no coffee, but only give you its salt. The Berry prepared
as above, beaten and forced through a Lawn Sive, is then fit for
use.

Take clean water, and boil one-third of it away what quantity
soever it be, and it is fit for use. Take one quart of this
prepared Water, put in it one ounce of your prepared coffee, and
boil it gently one-quarter of an hour, and it is fit for your use;
drink one-quarter of a pint as hot as you can sip it.

In England, about this time, the coffee drink was not infrequently mixed
with sugar candy, and even with mustard. In the coffee houses, however,
it was usually served black, without sugar or milk.

About 1660, Nieuhoff, the Dutch ambassador to China, was the first to
make a trial of coffee with milk in imitation of tea with milk. In 1685,
Sieur Monin, a celebrated doctor of Grenoble, France, first recommended
_cafe au lait_ as a medicine. He prepared it thus: Place on the fire a
bowl of milk. When it begins to rise, throw in to it a bowl of powdered
coffee, a bowl of moist sugar, and let it boil for some time.

We read that in 1669 "coffee in France was a hot black decoction of
muddy grounds thickened with syrup."

Angelo Rambaldi in his _Ambrosia Arabica_ thus describes coffee making
in Italy and other European countries in 1691:

DESCRIPTION OF THE VASE FOR MAKING THE
DECOCTION, DOSE OF POWDER AND OF THE
WATER NECESSARY AND TIME OF
BOILING IT.

Two such vessels having a large paunch to reach the fire, two
others with long necks and narrow, with a cover to restrain their
spirituous and volatile particles which when thrown off by the heat
are easily lost. These vessels are called Ibriq in Arabia. They are
made of copper--coated with white outside and inside. We, who do
not possess the art of making them should select an earth vitriate,
sulphate of copper, or any other material adapted for kitchen ware:
it might even be of silver.

The quantity of water and powder has no certain rule, by reason of
the difference of our nature and tastes, and each one after some
experience