closed with a bung, and that coffee should on no account be kept in
a tin canister.

The coffee having been roasted, it has to be reduced to a coarse
powder before the infusion is made. The grinding and powdering of
coffee should be done just before it is wanted, for if the whole
coffee seeds quickly lose their aroma, how much more quickly will
the aroma be dissipated from coffee which has been reduced to a
fine powder? Nothing need be said in the matter of coffee mills.
They are common enough, varied enough, and cheap enough to suit all
tastes.

To insure a really good cup of coffee attention must be given to
the following points:

1. Be sure that the coffee is good in quality, freshly roasted, and
fresh ground.

2. Use sufficient coffee. I have made some experiments on this
point, and I have come to the conclusions that one ounce of coffee
to a pint of water makes poor coffee, 1-1/2 ounces of coffee to a
pint of water makes fairly good coffee, two ounces of coffee to a
pint of water makes excellent coffee.

3. As to the form of coffee pot I have nothing to say. The
varieties of coffee machines are very numerous and many of them are
useless incumbrances. At the best, they can not be regarded as
absolutely necessary. The Brazilians insist that coffee pots should
on no account be made of metal, but that porcelain or earthenware
is alone permissible. I have been in the habit of late of having my
coffee made in a common jug provided with a strainer, and I believe
there is nothing better.

[Illustration: COFFEE-MAKING MACHINES POPULAR IN ENGLISH HOTELS AND
RESTAURANTS]

4. Warm the jug, put the coffee into it, boil the water, and pour
the boiling water on the coffee, and the thing is done.

5. Coffee must not be boiled, or at most it must be allowed just to
"come to a boil", as cook says. If violent ebullition takes place,
the aroma of the coffee is dissipated, and the beverage is spoiled.

The most economical way of making coffee is to put the coffee into
a jug and pour cold water upon it. This should be done some hours
before the coffee is wanted--over night, for instance, if the
coffee be required for breakfast. The light particles of coffee
will imbibe the water and fall to the bottom of the jug in course
of time. When the