METHODS OF MAKING COFFEE. 73 



tion, and excluded from the atmosphere as soon as possible, 

 since it absorbs moisture from the air by its hygrometric power, 

 and loses its flavor by keeping. To clarify coffee, the French 

 sometimes sprinkle on the surface of the coffee half a cup of 

 cold water, which, from its greater gravity, descends and carries 

 the sediment with it. 



The French, who are celebrated for their coffee-making, use 

 various kinds in combination, such as the following : Java, 

 Mocha, Rio, and Maracaibo. These coffees are so delicately and 

 in such due proportions mixed, as to produce a bouquet of aro 

 matic flavors. They sometimes add a little liqueur, to flatter 

 an epicurean palate. 



Cafe-au-lait that is, three parts of milk to one of coffee is, 

 according to Dr. Doran, &quot; the proper thing for breakfast ; but 

 the addition of milk to that taken after dinner is a cruelty to 

 the stomach.&quot; Voltaire s favorite beverage was &quot; choca &quot; a 

 mixture of coffee (with milk) and chocolate. JSTapoleon, it is 

 said, was fond of this mixture. 



The &quot; cafe iioir &quot; of the French is coffee made strong with 

 water only. &quot; Cafe-au-lait &quot; must not be made by boiling coffee 

 and milk together, as milk is not proper to extract the essential 

 properties of the coffee, and coffee must first be made as &quot; cafe 

 noir,&quot; only stronger. As much of this coffee is poured into the 

 cup as is required, and the cup is then filled up with boiled 

 milk. Cafe d la creme is made by adding boiled cream to 

 strong clear -coffee and heating them together. 



Cafe glace is made by adding one egg to every six cups of 

 cafe noir. Sweeten, and put in cream. When thoroughly 

 mixed, place in a proper cooler surrounded with ice. It should 

 be frozen to the consistency of rich thick cream, and, if properly 

 made, will be found a delicious and refreshing draught. 



One of the most universal methods of making coffee is to put 

 the fresh-ground coffee into a coffee-pot with a sufficient quan- 

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