ick of
cinnamon. Wash four fresh eggs, wipe them dry, separate the whites from
the yelks, beat the whites to a froth, bruise the shells, and mix them
with the hartshorn--set the whole on a moderate fire--sweeten it to the
taste when hot. Boil it till it becomes quite thick, then let it drain
through a jelly-bag till clear.

336. _Coffee._

Old Java and Mocha coffee are the best kinds. Coffee should be put in an
iron pot, and dried over a moderate fire for several hours, before it is
roasted. It should be put at such a distance from the fire, as to be in
no danger of burning. When it has dried three or four hours, set the pot
on a hot bed of coals, and stir it constantly, until sufficiently
roasted, which is ascertained by biting one of the lightest colored
kernels--if it is brittle, the whole is done. Turn it out of the pot
immediately, into a box--cover it tight, to keep in the steam. A
coffee-roaster is better than a pot to roast coffee in, as it preserves
the fine aromatic flavor of the coffee, which in a great measure escapes
with the steam of the coffee, when roasted in an open pot. To make good
common coffee, allow a table-spoonful of it, when ground, to each pint
of water. Turn on the water boiling hot, and boil the coffee in a tin
pot, from twenty to twenty-five minutes--if boiled longer, it will not
taste fresh and lively. Let it stand, after being taken from the fire,
four or five minutes to settle, then turn it off carefully from the
grounds, into a coffee-pot or urn. When the coffee is put on the fire to
boil, a piece of fish-skin or isinglass, of the size of a nine-pence,
should be put in, or else the white and shell of half an egg, to a
couple of quarts of coffee. Many persons dislike to clear coffee with
fish-skin, thinking that it imparts an unpleasant taste to coffee, but
it will not, if properly prepared. The skin should be taken from mild
codfish, that has not been soaked, as the skin loses its clearing
properties by soaking. Rinse it in cold water, and dry it perfectly.
When dried, cut it into pieces of the size of a nine-pence. If torn off,
as it is wanted for use, too much is apt to be put in at once, and give
the coffee a bad taste. A piece of the size of a twelve and a half cent
piece, is sufficient to settle a couple of quarts of water. French
coffee is made in a German filter, the water is turned on boiling hot,
and one-third more coffee is necessary than when boiled in the common
way. Wher