ing, due to the intelligent study brought to bear upon the subject
by leaders of the trade's thought, and by the retail distributer, who,
in the person of the retail grocer, is, generally speaking, better
educated to his business than the retail grocer in any other country.
Years ago, it was the practise to use butter or lard to improve the
appearance of the bean in roasting; but this is not so common as
formerly.

The British consumer, however, will need much instruction before the
national character of the beverage shows a uniform improvement. While
the coffee may be more carefully roasted, better "cooked" than it was
formerly, it is still remaining too long unsold after roasting, or else
it is being ground too long a time before making. These abuses are,
however, being corrected; and the consumer is everywhere being urged to
buy his coffee freshly roasted and to have it freshly ground. Another
factor has undoubtedly contributed to give England a bad name among
lovers of good coffee, and that is certain tinned "coffees," composed of
ground coffee and chicory, mixtures that attained some vogue for a time
as "French" coffee. They found favor, perhaps, because they were easily
handled. Package coffees have not been developed in England as in
America; but there is a more or less limited field for them, and there
are several good brands of absolutely pure coffee on the market.

The demi-tasse is a popular drink after luncheon, after dinner, and
even during the day, especially in the cities. In London, there are
cafes that make a specialty of it; places like Peel's, Groom's, and the
Cafe Nero in the city; also the shops of the London Cafe Co., and Ye
Mecca Co.

While, in the home, it is customary to steep the coffee; in hotels and
restaurants some form of percolating apparatus, extractor, or steam
machine is employed. There are the Criterion (employing a drip tray for
making coffee in the Etzenberger style); Fountain; Platow; Syphon
(Napier); and Verithing extractors, put out by Sumerling & Co. of
London; and the well-known J. & S. rapid coffee-making machine, having
an infuser, and producing coffee by steam pressure, manufactured by W.M.
Still & Sons, Ltd., London.

American visitors complain that coffee in England is too thick and
syrupy for their liking. Coffee in restaurants is served "white" (with
milk), or black, in earthen, stoneware, or silver pots. In chain
restaurants, like Lyons' or the A.B.C., there is to be