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139
Coffee.
them
to
another
quart
of
water
;
boil
for
half
an
hour,
strain
clear,
and
make
your
coffee
with
the
liquid
;
it
will
taste
like
vanilla
coffee.
Clarification
,
as
practised
by
the
Arabs,
is
to
wrap
a
wet
cloth
around
the
pot
containing
the
made
coffee
;
this
method
is
only
applicable
to
an
infusion
of
pure
coffee.
A
French
mode
of
effecting
this
is,
while
the
biggin
is
by
the
fire,
to
pour
on
the
top
of
the
liquid
half
a
cup
of
cold
water,
which
soon
clarifies
the
coffee.
A
French
method
of
making
coffee
is
to
allow
1
oz.
of
fresh-ground
coffee
to
nearly
half
a
pint of
water
;
the
coffee
is
put
into
the
upper
chamber
of
the
cafetiere,
which
is
previously
heated,
and
the
mouth
of
the
spout
stopped
with
a cork
;
pour
in
the
water,
and
let
it
slowly
percolate
by
the
side
of
the
fire,
with
as
much
heat
as
it
can
have
with-
out
allowing
it
to
boil.
In
making
coffee
in
an
old-fashioned
coffee-pot,
put
in
the
coffee
first,
then
pour
on
the
boiling
water
;
pour
out
a
cupful,
return
it
again
;
repeat
this
twice,
it
will
soon
clear
itself
;
but
it
must
not
boil
incessantly,
for
violent
boiling
will
spoil
it
keep
it
closely
covered,
so
as to
retain
the
aroma.
In
making
coffee,
allow,
at
least,
one
teaspoonful
to
each
person.