rrangement, the base of which held a spirit lamp.

Among the numerous French machines which became well known were:
Reparlier's glass "filter"; Egrot's steam cloth-filter machine and
Malen's percolator apparatus, both designed for barracks and ships,
where previously the coffee had been brewed in soup kettles; Bouillon
Muller's steam percolator; Laurent's whistling coffee pot, a steam
percolator which announced when the coffee was ready; Ed. Loysel's rapid
filter, a hydrostatic percolator; and those pots to which Morize,
Lemare, Grandin, Crepaux, and Gandais gave their names.

In 1892, the French minister of war directed that, in the army roasting
and grinding operations, the coffee chaff should no longer be thrown
away, as it had been found that it was rich in caffein and aroma
constituents.

[Illustration: POPULAR GERMAN DRIP POT]

Coffee _a la minute_, which appeared in France in the nineteenth
century, was made by decoction or infusion through a funnel pierced with
holes and covered inside with blotting paper, or a woolen strainer
cloth. This system, says Jardin, suggested the economical coffee pot.

A popular German drip coffee maker of the late nineteenth century
employs a plug in the spout which provides air pressure to hold back the
infusion until the plug is removed.

Pierre Joseph Buc'hoz, physician to the king of Poland, in 1787, made a
business of supplying roasted coffee in small packets, each sufficient
for one cup. He built up quite a trade until one day he was caught
substituting roasted rye for coffee. This was the Buc'hoz method of
making coffee, much practised by the lower classes because he was looked
upon as an authority:

Boil the water in a coffee pot. When it boils, draw it from the
fire long enough to add an ounce of coffee powder to a pound of
water. Stir with a spoon. Return it to the fire and when it boils
move it back somewhat from the heat and let it simmer for eight
minutes. Clarify with sugar or deer horn powder.

_Early Coffee Making in the United States_

The coffee drink reached the colonies, first as a beverage for the
well-to-do, about 1668. When introduced to the general public through
the coffee houses about 1700, it was first sipped from small dishes as
in England; and no one inquired too closely as to how it was made. When,
half a century later, it had displaced beer and tea for breakfast, its
correct making became a matter of polite inquiry.