ground coffee. Place on fire to warm pot and coffee. Pour on
sufficient boiling water, not more than two-thirds full. As soon as
the water boils add a little cold water and remove from fire. To
extract the greatest virtue of coffee grind it fine and pour
scalding water over it.

John Cotton Dana, of the Newark Public Library, says he remembers how in
his old home in Woodstock, Vt., they had always, in the attic, a big
stone jar of green coffee. This was sacred to the great feast days,
Thanksgiving, Christmas, etc. Just before those anniversaries, the jar
was brought forward and the proper amount of coffee was taken out and
roasted in a flat sheet-iron pan on the top of the stove, being stirred
constantly and watched with great care. "As my memory seems to say that
this was not constantly done," says Mr. Dana, "it would seem that, even
then, my father, who kept the general store in the village, bought
roasted coffee in Boston or New York."

At the close of the century, there were still many advocates of boiling
coffee; but although the coffee trade was not quite ready to declare its
absolute independence in this direction, there were many leaders who
boldly proclaimed their freedom from the old prejudice. Arthur Gray, in
his _Over the Black Coffee_, as late as 1902, quoted "the largest coffee
importing house in the United States" as advocating the use of eggs and
egg-shells and boiling the mixture for ten minutes.

_Latest Developments in Better Coffee Making_

Better coffee making by co-operative trade effort got its initial
stimulus at the 1912 convention of the National Coffee Roasters
Association. As a result of discussions at that meeting and thereafter,
a Better Coffee Making Committee was created for investigation and
research.

The coffee trade's declaration of independence in the matter of boiled
coffee was made at the 1913 convention of the National Coffee Roasters
Association, when, after hearing the report of the Better Coffee Making
Committee, presented by Edward Aborn of New York, it adopted a
resolution saying that the recommendations met with its approval and
ordering that they be printed and circulated.

The work done by the committee included "the first chemical analysis of
brewed coffee on record", a study of grindings, and a comparison of the
results of four brewing methods. Its conclusions and recommendations
were embodied in a booklet published by the National Coff