oved that the coffee has been deprived of its most volatile
parts, and hence of its agreeableness and virtue. By pouring
boiling water on the coffee, and surrounding the containing vessel
with boiling water, the finer qualities of the coffee will be
preserved.

Boiling coffee in a coffee-pot is neither economical or judicious,
so much of the aroma being wasted by this method. Count Rumford (no
mean authority) states that one pound of good Mocha, when roasted
and ground, will make fifty-six cups of the very best coffee, but
it must be ground finely, or the surfaces of the particles only
will be acted upon by the hot water, and much of the essence will
be left in the grounds.

In the East, coffee is said to arouse, exhilarate, and keep awake,
allaying hunger, and giving to the weary renewed strength and
vigor, while it imparts a feeling of comfort and repose. The
Arabians, when they take their coffee off the fire, wrap the vessel
in a wet cloth, which fines the liquor instantly, and makes it
cream at the top. There is one great essential to be observed,
namely, that coffee should not be ground before it is required for
use, as in a powdered state its finer qualities evaporate.

We pass over the usual modes of making coffee, as being familiar to
every lady who presides over every household; and content ourselves
with the most modern and approved Parisian methods, though we may
add that a common recipe for good coffee is--two ounces of coffee
and one quart of water. Filter or boil ten minutes, and leave to
clear ten minutes.

The French make an extremely strong coffee. For breakfast, they
drink one-third of the infusion, and two-thirds of hot milk. The
_cafe noir_ used after dinner, is the very essence of the berry.
Only a small cup is taken, sweetened with white sugar or
sugar-candy, and sometimes a little _eau de vie_ is poured over the
sugar in a spoon held above the surface, and set on fire; or after
it, a very small glass of _liqueur_, called a _chasse-cafe_, is
immediately drunk. But the best method, prevalent in France, for
making coffee (and the infusion may be strong or otherwise as taste
may direct) is to take a large coffee-pot with an upper receptacle
made to fit close into it, the bottom of which is perforated with
small hole