130 TRANSACTIONS OF THE AMERICAN INSTITUTE. 



ground coffee be boiled a long time in water — the Turkish and 

 more common American plan — the aroma escapes with the steam. 

 The French Avaste the extractive matter; the Turks, the aroma. 

 The plan which secures one of the ingredients allows the other to 

 escape. My coffee-making is a continuous process, and may be 

 carried on for a life-time. It takes two days to get regularly 

 started, but after that there is a daily routine. To begin, I take 

 more than the usual amount of coffee, and pour on it hot water 

 when it is ready to be used; in other words, I make French coffee. 

 The grounds from this operation I leave to soak in the pot till 

 next day, when I begin coffee-making by pouring hot water on 

 these grounds, which hot water I use according to the French 

 plan in making coffee from fresh ground coffee. The process is 

 now in full operation, and every time coffee is wanted the manipu- 

 lations of the second morning are repeated. I thus extract all the 

 soluble and useful matter of roasted coffee, and waste nothing. 

 To put the art in the most practical form, I have found it neces- 

 sary to modify the coffee pot. Perhaps the simplest apparatus is 

 the most ordinary pot provided with two strainers. The strain- 

 ers are of cup form, and fit into each other and into the top of the 

 pot. For use I set a strainer on the top of the pot, and into the 

 strainer I place fresh ground coffee; over this I use the second 

 strainer, containing the grounds of the last operation. Now hot 

 water is poured into the upper strainer, and percolates down into 

 the pot, carrying with it all the goodness remaining in the grounds, 

 and the aroma and much of the extractive of the fresh ground 

 coffee. When the water has passed down, I throw away the now 

 useless contents of the upper strainer, and upset the contents of 

 the lower strainer into the pot. Delicious coffee is now ready to 

 be served to the appreciative household. 



Concrete Walls axd Barn Cellars. 

 Mr. M. B. Walker, Eiverside House, Minot Corner, Mc. — I 

 want advice from the American Farmers' Club. I am about to 

 build a l)aru, 40x60, with a stone-walled basement on three sides, 

 the other, or yard side, to be supported by open posts. Now, 

 would you not recommend underground stables, and the compost- 

 ing of the manure with muck, through the winter, rather than to 

 have them above, with manure cellar underneath ? Will not such 

 composted manure be worth enough more than that worked by 

 hogs in a cellar, to pay for the extra labor ? In my old barn I 



