1-20 Of Coffee^ and the Art of prepari??g it. 



family, may be used for oiher purposes,) is three inches and 

 a half in diameter, iuiernally, apd four inches deep. 



"^ As many persons may preler cofTee-pols made entirely 

 of StaiFordshire-ware, porcelain, or other pottery, to those 

 made of the metals, not only on account of the low prices 

 at which they may l)e afforded, but also on account of their 

 superior neatness aiid cleanliness. I have added the figure 5, 

 which, on a scale of half the full size, represents a oflee- 

 ])ot made of pottery, of a size proper for making five or 

 six cups of coffee at once, or three, four, five, six, seven, or 

 eight cups, if two strainers are used, one after the other. 

 When this coffee pot is used, it will be necessary to place 

 it in boiling water to keep it hot, and it w-ill be useful to 

 cover the whole with a cylindrical vessel turned upside 

 down ; by which means both the strainer and the coffee- 

 pot will be surrounded by hot steam, which will contribute 

 very eKsentially to the goodness of the coffee. As soon as 

 the coffee has passed into the coffee-pot. the strainer may 

 be taker, awav ; and the coffee-pot covered with the cover 

 which is common to it, and to the strainer, 



" I shall conclude by a few observations on the means 

 that may be used for preserving ready made coffee, good 

 for a considerable time, in bottles, 



" The botiles having been made very clean, must be put 

 into clean cold water, in a large kettle, and the water must 

 be heated gradually, and made to boil, in order that the 

 bottles may be heated boiling hot. The coffee, fresh pre- 

 pared and still boiling hot, must be put into these healed 

 bottles, which must be immediately well closed with good 

 sound corks. Thp bottles must ilien be removed into a 

 cool cellar, where they must be kept weM covered up in dry 

 sand, in order to preserve them from the light. By this 

 means ready-made coffee may be preserved good for a long 

 ^ime ; but great care must be taken not to let it be exposed 

 to the light, otherwise it will soon be spoiled. When 

 wanted for use, the coffee must be heated in the bottle and 

 before the cork is drawn; otherwise a great deal of the 

 aromatic flavour of the coffee will be lost in heating it. 

 And in order thai it may be heated in the bottle, witliouc 

 danger, the bottle must be put into cold water, and this 

 water must be gradually heated till the coft'ee has acquired 

 ihe degree of heat w hich is wanted. The cork may then 

 bedraun, and the coffee poured out, and served up. 



" As good coffee is very far frotn being disagreeable 

 when taken cold, and as there is no doubt but it n)irst be 



quite 



