s, containing in its interior two movable metal
strainers, over the second of which the powder is to be placed, and
immediately under the third. Upon this upper strainer pour boiling
water, and continue to do so gently; until it bubbles up through
the strainer: then shut the cover of the machine close down, place
it near the fire, and so soon as the water has drained through the
coffee, repeat the operation until the whole intended quantity be
passed. No finings are required. Thus all the fragrance of its
perfume will be retained with all the balsamic and stimulating
powers of its essence. This is a true Parisian mode, and _voila!_ a
cup of excellent coffee.

This article is most interesting in that it shows the revolt against
boiling coffee had started in the United States; also that the
importance of fine grinding was being recognized and emphasized by the
leaders of the best thought of the nation.

Probably the first scientific inquiry into the subject of coffee
roasting and brewing in the United States was that detailed by August T.
Dawson and Charles M. Wetherill, Ph.D., M.D., in the _Journal of the
Franklin Institute_ for July and August, 1855. The following is a
digest:

There are two classes of beverages: 1, alcoholic, and 2,
nitrogenized. Nitrogenized foods are effective to replace the
substance of the different organs of the body wasted away by the
process of vitality. Coffee is one of these.

Besides the tannin, the coffee berry contains two substances, one
the nitrogenized quality, caffeine, which is about one percent and
is not altered in roasting, and the other a volatile oil which is
developed in roasting and which gives the coffee its flavor. Dr.
Julius Lehmann (Liebig's Annales LXXXVII. 205) says that coffee
retards the waste tissues of the body and diminishes the amount of
food necessary to preserve life. This effect is due to the oil.
Much of the nutritive portion of coffee is lost by European methods
of making.

Good coffee is very rare. These experiments were made to ascertain
whether a potable coffee could not be offered to the public at as
low a price as the raw or roasted now is. In order to be successful
we needed to extract a larger portion of the nutritive substance
than is extracted in the household. The experiments have proved
vain.

As