On a Coffee- Simmerer. 289 



wanted for immediate use. It may then be strained through a 

 bag of ^fout/close linen, which will transmit the liquid so perfectly 

 clear, as not to contain the smallest particle of the powder. 



The strainer is tied round the mouth of an open cylinder, or 

 tube, which is* fitted into the mouth of the coffee-pot that is to 

 receive the fluid, as a steamer is fitted into the mouth of a sauce- 

 pan; and, if the cofFee-pot have a cock near the bottom, the liquid 

 may be drawn out" as fast and as hot as it flows from the strainer. 



If the coffee be not intended for speedy use, as is the case with 

 me, who have mv simmerer placed over my night-lamp at bed- 

 time, to ])roduce the beverage which is to serve me, the next day, 

 at dinner and supper ; iji such case, cold water may be used, with 

 equal or perhaps superior advantage ; though I have never found 

 atsv perceptible difference in the result, whether the water em- 

 ])]oved was hot or colcl. In either case, it soon begins to sim- 

 mer, and continues simmering all night, without ever boiling over, 

 and without any sensible diminution of quantity by evaporation. ' 



With respect to the lamp — although a fountain-lamp is un- 

 doubtedly preferable, any of the common small lamps, which arfe 

 seen in every tin-shop, will answer the purpose, provided that it 

 contain a sufficiency of oil, to continue burning bright during 

 the requisite length of time. — The tube, or burner, of my lamp, 

 is little more than one eighth of an inch in diameter: and this, 

 at the distance of one inch and three quarters below the bottom 

 of the pot — with the wick little more than one-eighth of an inch 

 high — and vvitli pure spermaceti oil — has invariably performed, 

 as above described, without requiring any trimming, or other 

 attention, and without producing any smoke ; whereas, if the 

 wick were too high, or the oil not good, the certain consequences 

 would be smoke, soot, and extinction. 



One material advantage,attending this mode of coffee- making, 

 is, that a smaller quantity of the powdered berry is requisite to" 

 give the desired strength to the liquor. — The commou methods 

 require that the powder be coarse; in which state,it does not give 

 out its its virtue so completely, as if it were ground finer : biit, 

 in this process, it may be used as fine as it can convenienjjy be 

 rendered ; and, the finer it is, the smaller will be the quantity re- 

 quired, or the richer the extract; as I liave agreeably experienced, 

 since I have been enabled, by the new invention of Messrs. 

 Dejvkin and Duncan of Ludgate Hill, to have my coffee at once 

 ireduced to the proper degree of fineness, by a single operation, 

 without the tedious labor of a second grinding, with the mill 

 tightened. I am, with due respect, sir, 



Your obedient humble servant. 

 West Square, Lambrdi, April 2, 1817. JoHN CaREY. ' 



Vol. 49. No. 228. j^pril 1817. T 



