192 MEALS MEDICINAL. 
picked out, and the remainder, while very hot, put into a large 
wooden mortar, where they were instantly pounded by another 
woman. This done, Kamalia passed the powder through a 
camel-hair cloth, and then re-passed it through a finer cloth. 
Meantime a Coffee-pot containing exactly four cupfuls of water 
was boiling; this was taken off, and one cupful poured out ; 
and three cupfuls of the powder (after she had ascertained its 
impalpability between her finger and thumb) were stirred in 
with a stick of cinnamon. When replaced on the fire, the pot, 
if on the point of over-boiling, was taken off, and struck by its 
heel against the hob, and again put on the fire ; this was repeated 
five or six times. I forgot to mention, she. added a Very 
minute piece of mace, not enough to make its flavour distinguish. 
able, and that the Coffee-pot must be of tin, and uncovered, 
or the decoction cannot form a thick cream on its surface, which 
it ought to do. After it was taken for the last time from the 
fire, the cupful of water which had been at first poured out was 
returned. The Coffee was then carried into the drinking room 
without being disturbed, and was instantly poured into the 
cups, where it retained its rich cream on the top. Thus made 
its exquisite fragrance filled the room, and nothing could be 
more delicious to the palate.” 
For sea-sickness a cup of pure Coffee, hot, without milk, or 
sugar, is often successful. (Dr. Mackern, who has made five or 
six voyages round the world, speaks in high terms likewise of 
charcoal, by taking two teaspoonfuls daily for a couple of days 
before starting on any long voyage ; then drinking plenty of hot 
water on the first day of the voyage, and afterwards resuming the 
charcoal—one teaspoonful twice a day as before.) For “ Coffee 
jelly,” soak half an ounce of gelatine in half a pint of water for 
an hour until it is dissolved; then add a breakfast-cupful of 
strong, clear Coffee freshly made; sweeten to taste, and put 
the mixture into a mould (adding a little brandy, if desired) ; 
serve when firm. For “Coffee syrup,” choose good Mocha 
Coffee, and roast it until it acquires a dark cinnamon colour ; 
gcind it in a marble mortar, and pass it through a sieve ; put the 
- powder into a jug, and pour boiling water over it, stirring it 
with a spoon; then put two layers of parchment over the jug, 
and place it in a cool oven until the next day ; pour the infusion 
through a white piece of linen Tag Over an earthenware dish, 
squeeze the linen well so that all the strength of the Coffee may 
