Coffee

Many persons whe are nnable to drink coffee that has been boiled or made by putting the coffee directly in boiling ■water and cooking at or above the boiling point f or a certain numbetof minutes are able to drink without any disagreeable consequences either present or future coffee made by percolation - that is, by inclosiug the coffee in a bag of Bome kind or in a wire gauze strainer and pouring 1 he boiling water upon it. This method of coffee making should always bo usod in households where the ruembers breukfast at different honrs, and where onïy one pot of coffee is made. In Frauce, where chicory is often added to the coffee, percolated or "drip" coffee that is quite strong is often made and tightly bottled or sealed so that its aroma cannot escape and kept in a cool place for several days. As it is wanted it is heated very hot and served with hot milk, and, if you want itabsolutely perfect, heat your cup also. Percolated coffee is considered more economical than that