French Recipe_.)

1809. It being an acknowledged fact that French coffee is decidedly
superior to that made in England, and as the roasting of the berry is of
great importance to the flavour of the preparation, it will be useful
and interesting to know how they manage these things in France. In
Paris, there are two houses justly celebrated for the flavour of their
coffee,--_La Maison Corcellet_ and _La Maison Royer de Chartres_; and to
obtain this flavour, before roasting they add to every 3 lbs. of coffee
a piece of butter the size of a nut, and a dessert-spoonful of powdered
sugar: it is then roasted in the usual manner. The addition of the
butter and sugar develops the flavour and aroma of the berry; but it
must be borne in mind, that the quality of the butter must be of the
very best description.

TO MAKE COFFEE.

1810. INGREDIENTS.--Allow 4 oz., or 1 tablespoonful, of ground coffee to
each person; to every oz. of coffee allow 1/3 pint of water.

_Mode_.--To make coffee good, _it should never be boiled_, but the
boiling water merely poured on it, the same as for tea. The coffee
should always be purchased in the berry,--if possible, freshly roasted;
and it should never be ground long before it is wanted for use. There
are very many new kinds of coffee-pots, but the method of making the
coffee is nearly always the same; namely, pouring the boiling water on
the powder, and allowing it to filter through. Our illustration shows
one of Loysel's Hydrostatic Urns, which are admirably adapted for making
good and clear coffee, which should be made in the following,
manner:--Warm the urn with boiling water, remove the lid and movable
filter, and place the ground coffee at the bottom of the urn. Put the
movable filter over this, and screw the lid, inverted, tightly on the
end of the centre pipe. Pour into the inverted lid the above proportion
of boiling water, and when all the water so poured has disappeared from
the funnel, and made its way down the centre pipe and up again through
the ground coffee by _hydrostatic pressure_, unscrew screw the lid and
cover the urn. Pour back direct into the urn, _not through the funnel_,
one, two, or three cups, according to the size of the percolater, in
order to make the infusion of uniform strength; the contents will then
be ready for use, and should run from the tap strong, hot, and clear.
The coffee made in these urns generally turns out very good, and there
is but one objection to