at a medium
class of coffee prepared at a moderate heat gives a very good
liquor, while excellent coffee on which boiling water has been
poured did not give a very good liquor. Therefore, instead of
pouring boiling water at 100 deg. C. in a porcelain or silver
coffee-pot, those who desire to make a perfect coffee must use
water heated from 60 deg. to 75 deg. C.

[Illustration: The Duparquet Still's machine The Kellum

THREE WELL KNOWN MAKES OF LARGE COFFEE URNS]

FRANCE. Also about the middle of the nineteenth century the French
naturalist, Du Tour, thus describes one manner of making coffee in
France:

Let the powder be poured into the coffee-pot filled with boiling
water, in the proportion of two ounces and a half to two pounds, or
two English pints of water. Let the mixture be stirred with a
spoon, and the coffee-pot be soon taken off the fire, but suffered
to remain closely shut, for about at least two hours, on the warm
ashes of a wood fire. During the infusion the liquor should be
several times agitated by a chocolate frother, or something of the
same kind, and be finally left for about a quarter of an hour to
settle.

_Cafe au lait_ was not made by boiling coffee and milk together, as milk
was not proper to extract the coffee; the coffee was first made as _cafe
noir_, only stronger; as much of this coffee was poured in the cup as
was required, and the cup was then filled up with _boiled_ milk. _Cafe a
la creme_, was made by adding boiled cream to strong clear coffee and
heating them together.

In France, during the latter part of the nineteenth century, coffee was
roasted over charcoal fires in earthenware dishes or saucepans, stirred
with a spatula or wooden spoon, or in small cylinder or globular
roasters of iron. Gas roasting was also practised. When roasted in large
batches, the beans were cooled in wicker baskets, tossed into the air.
The grinding was preferably done in mortars or in box mills of pyramid
shape with receiving drawers, and was not too fine.

The usual method of making coffee in France among the better classes at
this time was by means of improved De Belloy drip devices, double glass
vacuum filters, pumping percolators (double circulation devices), the
Russian egg-shaped pots, and the Viennese machines. The last-named were
metal pumping percolators with glass tops, usually swung between the
uprights of a carry a