tion of coffee by boiling, two and a half times as
much matter is extracted as by biggin.

The proper method of roasting coffee is as follows: It should be
placed in a cylinder and turned constantly over a bright fire. When
white smoke begins to appear, the contents should be closely
watched. Keep testing the grains. As soon as a grain breaks easily
at a slight blow, at which time the color will be a light chestnut
brown, the coffee is done. Cool it by lifting some up and dropping
it back with a tin cup. If it be left to cool in a heap there is
great danger of over-roasting. Keep the coffee only in air-tight
vessels. _Measure_ the infusions, a half ounce of coffee to six
ounces of water per cup.

All "extracts of coffee" are worthless. Most of them are composed
of burned sugar, chicory, carrots, etc.

In 1883, an authority of that day, Francis B. Thurber, in his book,
_Coffee; from Plantation to Cup_, which he dedicated to the railroad
restaurant man at Poughkeepsie, because he served an "ideal cup of
coffee", came out strongly for the good old boiling method with eggs,
shells included. This was the Thurber recipe:

Grind moderately fine a large cup or small bowl of coffee; break
into it one egg with shell; mix well, adding enough cold water to
thoroughly wet the grounds; upon this pour one pint of boiling
water: let it boil slowly for ten to fifteen minutes, according to
the variety of coffee used and the fineness to which it is ground.
Let it stand three minutes to settle, then pour through a fine
wire-sieve into a warm coffee pot; this will make enough for four
persons. At table, first put the sugar into the cup, then fill
half-full of boiling milk, add your coffee, and you have a
delicious beverage that will be a revelation to many poor mortals
who have an indistinct remembrance of, and an intense longing for,
an ideal cup of coffee. If cream can be procured so much the
better, and in that case boiling water can be added either in the
pot or cup to make up for the space occupied by the milk as above;
or condensed milk will be found a good substitute for cream.

In 1886, however, Jabez Burns, who knew something about the practical
making of the beverage as well as the roasting and grinding operations,
said:

Have boiling water handy. Take a clean dry pot and put in the