Wood's improved coffee roaster is acknowledged to be the best
article of the kind now in use.

This patent coffee roaster has been improved by the introduction of
a triangular flange inside of each of the hemispheres, as seen in
the cut. These flanges, as the roaster is turned, catch the coffee
and throw it from the inner surface, thus insuring a perfect
uniformity in the burning.

The Woods roaster (1849) and the Old Dominion Coffee Pot (1856) have
been referred to in chapter XXXIV.

From the _Encyclopedia of Practical Cookery_, we learn some more about
the customs prevailing "among the first cooks in the country" in
roasting and making coffee in the United States about the middle of the
nineteenth century. For example:

ROASTING COFFEE BEANS

Put the beans in the roaster, set this before a moderate fire, and
turn slowly until the Coffee takes a good brown colour; for this it
should require about twenty-five minutes. Open the cover to see
when it is done. If browned, transfer it to an earthen jar, cover
it tightly, and use when needed.

Or a more simple plan, and even more effectual, is to take a tin
baking-dish, butter well the bottom, put the Coffee in it, and set
it in a moderate oven until the beans take a strong golden colour,
twenty minutes sufficing for this. Toss them frequently with a
wooden spoon as they are cooking.

Another plan is to put in a small frying-pan 1 1b. of raw
Coffee-beans and set the pan on the fire, stirring and shaking
occasionally till the beans are yellow: then cover the frying-pan
and shake the Coffee about till it is a dark brown. Move the pan
off the fire, keep the cover on, and when the beans are a little
cool, break an egg over them and stir them until they are all well
coated with the egg. Then store the Coffee in tins or jars with
tight-fitting lids, and grind it as wanted for use.

Coffee should always be bought in the bean and ground as required,
otherwise it is liable to extensive adulteration with chicory (or
succory); some persons like the addition, but the epicure who is
really fond of Coffee would not admit of its introduction.

MAKING BREAKFAST COFFEE.

Allow 1 tablespoonful of Coffee to each person. The Coffee when
ground should be measured, put into the Coffee-pot, and boiling
water poured over it in the