288 On a Coffee -Simmerei'. ^ 



cesses, for them to go on and exist together, — may it not be iir- 

 ferred with some probability, that they exist and proceed to- 

 gether throughout the vegetable process? for innumerable quan- 

 tities of small aggregate animalcules, similar to most I have 

 mentioned, can be obtained from all young vegetable matter 

 v.'hen subjected to infusion. — I hope this suggestion will induce 

 others to turn their attention to these interesting phaenomena : 

 for it is only by a more strict and extensive inquiry into this 

 branch of natural history, that we can expect to arrive at clear 

 ' and satisfactory conclusions. 



LXKJI. On a Coffee- Simmer er. By Dr. Carey. 



To Mr. Tilloch. 



Sir, — 1 HE use of coffee becoming every day more extensive 

 in this country, I presume that any suggestion, for the improve- 

 ment of that pleasing and saluljrious beverage, cannot be unac- 

 ceptable to the public. Under that persuasion, 1 beg leave to 

 communicate a method of coffee-making, wliich I have long 

 practised, and which I find to answer my purpose better than 

 any other ; though I have tried several, and bestowed on the 

 subject a share of attention, which your readers will hardly deem 

 censurable, when apprised that coffee has, for the last three years, 

 been mv only beverage, except morning and evening tea. 



My process, sir, is that oi simmering over the small, but steadyv. 

 flame of a lamp — a process, at once simple, easy, and (without 

 v.-atchir.g or attendance) uniformly productive of an extract so 

 grateful to the })alate and the stomach, as to leave me neither 

 the want nor the desire of any stronger liquor. 



But, to accomplish this, a vessel of pecuhar construction is 

 requisite. — Mine is a straight-sided pot, as wide at top as at 

 bottom, and inclosed in a case of similar form, to which it is 

 foldered air-tight at the top. The case is above an inch wider 

 than the pot — descends somewhat less than an inch below it — 

 and is entirely open at the bottom — thus admitting and con- 

 fining a body of hot air all round and underneath the pot. — The 

 lid is double; and the vessel is, of course, furnished with a con- 

 venient handle and spout. 



In this simvierer, the extract may be made either with hot 

 water or with cold. If intended for speedy use, hot water will 

 be proper, but not actually boiling: and, the powdered coffee 

 being added, nothing remains, but to close the lid tight, to stop 

 the spout with a cork, and place the vessel over the lamp; where, 

 it may remain un-attended and unnoticed, until the coffee is 



wanted 



