How To Make Nice Coffee

To obtain the full flavor and aromatic strength from colïee, the infusión must be steeped, and never boiled. This is the mam secret of making good colïee. The simplest and most convenient arrangement for this purpose is acoffee pot deaigned to set into a tea-kettle, and which can be made by any tinman for aboutthe cost of in ordinary coffee pot. TTse eight cupfuls of water to each cupful of ground coffee. If this makes the coffee too strong, use more water ; but to secure uniformly good coffee, aiways mensure and never guess at the quantity tised. Put a suflicient amount of coffee, by above rule, into thecorïeepot to make as niany aupa as are required ; pour on it the proper ainouut of boiling water, and place it in the teakettle, which should be kept boiling. When settled, which requires from twenty to thirty minutes, it is ready for the table ; or it may reniain in the kettle a long time, without losing its aroma Use the best quality of coffee, properly roasted (not burned) to a rich chestnut-browu. and ground quite fine, ïhis is very important. The ftner it is ground the more strength it will produce. If ground as fine as possible it will make twenty-five per cent. more ! eoffee than when ground coarse. By i the onlinary metliod of making coffee it would not settle clear if ground so line, but In a coffee pot that seta into a tea-kettle it will settle perfectly clear if ground to flour. It is roastedmuch evener and better nowadays with machinery than by hand, and when packed in air-tight cans as soon as ground, does not lose its strength or aroma. The genuine male berry java is the best of all, and, being richer aai stronger, it is cheaper,in the end. than auy otlier kind.