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COFFEE,
CHOCOLATE, COCOA
AND
TEA
107
COFFEE,
BATAVIA
STYLE
(As
made
by
the
Dutch
coffee
planters
in
Java)
The
coffee
is
ground
fine
and
packed
tightly
in
the
top
of
a
French
pot.
The
required
amount
of
cold
water
is
poured
over
it
and
allowed
to
drip
through.
It
requires
about
five
hours
for the
process
if
the
coffee
is
packed
as
tightly
as
it
should
be.
The
coffee
is
then
heated
and
from
three
to
four
times
its
volume
of
hot
milk
added.
TURKISH
COFFEE
A
heaping
dessertspoonful
of
powdered
coffee
is
added
to
one
small
cupful
of
cold
water.
This
is
brought
to
a
boil,
and
the
coffee
and
grounds
are
poured
into
the
cup.
Turkish
coffee
is
drunk
grounds
and
all,
without
cream
or
sugar.
KAFFEE
"
KULTUR
"
It
is
the
unanimous
observation
of
civilized
travelers
that
good
coffee
is
unobtainable
in
Germany.
The
foremost
scientist
of
that
race,
the
famous
Baron
von
Liebig,
nearly
a
hundred
years
ago
wrote
an
exhaustive
treatise
on
the
subject
of
coffee
and
coffee-making,
and
devised
the
con-
coction
which
among
Germans
now
passes
for
coffee.
Was
it
not
given
them
by
authority
?
This
is
von
Liebig's
recipe
Put
three-quarters
of
the
amount
of
coffee
to
be
used
on
the
fire
in
boiling
water;
boil
from
ten
to
fifteen
minutes.
Then
put
in
the
remaining
one-quarter
of
the
coffee,
cover
and
let
it
stand
for
five
minutes.
Stir,
strain
and
serve
with
an
equal
amount
of
milk.
EXCELLENT
COFFEE
Use
a
drip
pot,
one
having
a
cloth
bag.
Wet
the
bag,
place
the
coffee
in
this,
and
pack
as
tightly
as
possible
around
the
sides
and
bottom.
Pour
in
slowly
three
cupf
uls
of
boil-