lis Of Coffee, and the Art of preparing it. 



part of the bottom of the boiler is seen through these 

 holes. 



"The reservoir is representtd by dolled lines, in order the 

 better to distinguish it. 



'* The diameter of the hoop h, on which the coffee-pot 

 stands, should always be at least six inches in diameter 

 whatever may be the contents of the coffee-pot; and the 

 spirit lamps or portable furnaces, used with these coffee- 

 pots, should always be, rut her less than six inches in dia- 

 meter a/.'ove, or at their openings, in order that the bottom 

 of the coffee-pot mav, in all cases, be setdov\n properly 

 on the six knobs, belorging to the lamp or the furnace, 

 which are destined to support it. 



'*The figure 2. has been added, in order to show how the 

 same coffee- pot may be made to serve for making any 

 number of cups of coffee, within certain limits, that may be 

 wanted, bv.being furnished with strainers ot different sizes, 

 {i,k,l.) 



" Each of these strainers has its separate rammer to ram 

 down the ground coffee placed in it, but one common han- 

 dle serves for them all. This handle is screwed into the 

 middle of a circular plate, which forms the principal part 

 of the rammer. 



" The circular plate which belongs to each of these 

 strainers, remains in it when the cofl'ee-pot is not in use, 

 and the handle remains attached to the circular plate be- 

 longing to the smaller strainer." 



One or other of these strainers is used in proportion to 

 the number of cups wanted — or they may be used in suc- 

 cession, for any number ; and as the heat alv\ ays remains 

 the same during the whole of the time employed in these 

 operations, the coffee is just as good as if the whole of it 

 were made at once. 



In these coffee-pots the boilers may be " made sufficiently 

 capacious for heating the water necessary for making the 

 coffee, as well as that which is required for generating the 

 steam which is employed for keeping the reservoirboiling hot. 

 But when this method is employed, it will be necessary that 

 the boiler should be furnished with a brass cock, placed about 

 one quarter of an inch above the level of its bottom, in order 

 that the boiling water necessary for pouring on the ground 

 coffee in the strainer may be drawn off without removing 

 the boiler from the fire. By placing this brass cock im- 

 mediately under the handle of the coffee-pot, it may be so 

 united to it as almost to escape observation." 



**As coffee is very whole&ome, and may be afforded at a very 



lovf 



