m play. There one can pick out a full cast every
minute.

Then there is the Cafe des Westens in Kuerfuerstendamm, the old one,
where dreamers and poets congregate. It is called also Cafe
Groessenwahn, which means that persons suffering from an exaggerated ego
are conspicuous by their presence and their long hair.

At almost every table one may find a poet who has written a play that is
bound to enrich its author and any man of means who will put up the
money to build a new theater in which to produce it.

Saxony and Thuringia are proverbial hotbeds of coffee lovers. It is said
that in Saxony there are more coffee drinkers to the square inch and
more cups to the single coffee bean than anywhere else upon earth. The
Saxons like their coffee, but seem to be afraid it may be too strong for
them. So, when over their cups, they always make certain they can see
bottom before raising the steaming bowl to the lip.

Von Liebig's method of making coffee, whereby three-fourths of the
quantity to be used is first boiled for ten or fifteen minutes, and the
remainder added for a six-minute steeping or infusion, is religiously
followed by some housekeepers. Von Liebig advocated coating the bean
with sugar. In some families, fats, eggs, and egg-shells are used to
settle and to clarify the beverage.

[Illustration: CAFE BAUER, UNTER DEN LINDEN, BERLIN]

Coffee in Germany is better cooked (roasted) and more scientifically
prepared than in many other European countries. In recent years, during
the World War and since, however, there has been an amazing increase in
the use of coffee substitutes, so that the German cup of coffee is not
the pure delight it was once.

GREECE. Coffee is the most popular and most extensively used
non-alcoholic beverage in Greece, as it is throughout the Near East. Its
annual per capita consumption there is about two pounds, two-thirds of
the supply coming _via_ Austria and France, Brazil furnishing direct the
bulk of the remaining third.

Coffee is given a high or city roast, and is used almost entirely in
powdered form. It is prepared for consumption principally in the Turkish
demi-tasse way. Finely ground coffee is used even in making ordinary
table, or breakfast, coffee. In private houses the cylindrical brass
hand-grinders, manufactured in Constantinople, are mostly used. In many
of the coffee houses in the villages and country towns throughout Greece
and the Levant, a heavy iron pestle, wielded by