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3i8
DRINKS.
here,
in
conjunction
with
the
use
of
stale,
and
conse-
quently,
tasteless
coffee,
that
we,
in
England,
go
to
-grief.
Of
coffee-making
machines
there
are
numbers
;
but
if
pure
coffee
is
used,
they
might
as
well
be
dis-
pensed
with,
whilst
they
are
almost
necessary
if
the
coffee
is
adulterated.
Another
thing
that
our
English
.housekeepers
do
not
understand
is,
that
coffee,
in
order
to
be
productive
of
a
good
result,
should
be
used
large-handedly
and
generously,
and
not
according
to
the
time-honoured,
grandmotherly,
but
parsimonious
method
applied
to
tea,
of
a
teaspoonful
for
each person
and
one
for
the
pot.
The
allowance
of
freshly
ground
coffee
should
be
from
i^
to
2
oz.
per
pint
of
water,
and
any
less
does
not
make
coffee,
but
only
"
water
bewitched."
With
this
quantity
excellent
coffee
can
be
made
without
the
aid
of
any
machine.
Warm
the
coffee
pot,
or
jug,
put
in
the
coffee,
and
then
add
the
water,
which,
as
with
tea,
should
just
have
come
to
the
boil,
and
after
standing
a
little
time,
the
coffee
is
fit
to
drink.
If
the
coffee
is
boiled,
the
extremely
volatile
aroma
is
dissipated,
and
its
exquisite
flavour
lost.
But
a
good
way
of
making
coffee
is
to
make
it
over
night.
Put
the
coffee
in
a
jug,
and
pour
cold
water
on
it.
The
lighter
particles
soon
get
soaked
and
fall
to
the
bottom.
In
the
morning
it
has
only
to
be
warmed
until
it
just
boils,
when
it
should
be
strained
and
served
at
once.
This
only
applies
to
pure
coffee.
There
are
too
many
adulterants
used,
and
what
**
French
Coffee
"
and
"
Coffee
as
in
France
"
is
made
of,
the
Lord
and
their
manufacturers
only
knoWc
The