them,--the coffee runs rather slowly from the
tap. This is of no consequence where there is a small party, but tedious
where there are many persons to provide for. A remedy for this objection
may be suggested; namely, to make the coffee very strong, so that not
more than 1/3 of a cup would be required, as the rest would be filled up
with milk. Making coffee in filters or percolaters does away with the
necessity of using isinglass, white of egg, and various other
preparations to clear it. Coffee should always be served very hot, and,
if possible, in the same vessel in which it is made, as pouring it from
one pot to another cools, and consequently spoils it. Many persons may
think that the proportion of water we have given for each oz. of coffee
is rather small; it is so, and the coffee produced from it will be very
strong; 1/3 of a cup will be found quite sufficient, which should be
filled with nice hot milk, or milk and cream mixed. This is the 'cafe au
lait' for which our neighbours over the Channel are so justly
celebrated. Should the ordinary method of making coffee be preferred,
use double the quantity of water, and, in pouring it into the cups, put
in more coffee and less milk.

[Illustration: LOYSEL'S HYDROSTATIC URN.]

_Sufficient_.--For very good coffee, allow 1/2 oz., or 1 tablespoonful,
to each person.

A VERY SIMPLE METHOD OF MAKING COFFEE.

1811. INGREDIENTS.--Allow 1/2 oz., or 1 tablespoonful, of coffee to each
person; to every oz. allow 1 pint of water.

_Mode_.--Have a small iron ring made to fit the top of the coffee-pot
inside, and to this ring sew a small muslin bag (the muslin for the
purpose must not be too thin). Fit the bag into the pot, pour some
boiling water in it, and, when the pot is well warmed, put the ground
coffee into the bag; pour over as much boiling water as is required,
close the lid, and, when all the water has filtered through, remove the
bag, and send the coffee to table. Making it in this manner prevents the
necessity of pouring the coffee from one vessel to another, which cools
and spoils it. The water should be poured on the coffee gradually, so
that the infusion may be stronger; and the bag must be well made, that
none of the grounds may escape through the seams, and so make the coffee
thick and muddy.

_Sufficient_.--Allow 1 tablespoonful, or 1/2 oz., to each person.

[Illustration: COFFEE.]

THE COFFEE PLANT grows to the height of about twelve or fifteen