Royal Society. 403 
over with him into England a Greek fervant called ^afqua, to 
make his cofFee, lo that it is likely this merchant was the firft 
that uied it here, (altho' Mr. RoughWi was informed that the 
famous Dr. Harvey frequently uled it) as his fervant Tafquay 
whom he let up, having got a Ihed in the church-yard of 
St. Michael^ Comhilh was the firft coffee-man. 
The bell coffee-berries are thofe that are large and plump, 
with a greenifh call, and traniparent on the thin parts 5 the other 
fort has a yellowifli caft, and is more opaque, but when they are 
roafted, it is hard to diftinguifh them : Mr. Houghton put ibme 
berries into a glafs of water to lee if they would fhoot, but 
there was no appearance in a week's time, altho' they were tole- 
rably fwelled and looked white and bright 5 he made alio a dc- 
codtion of them, which made them ihoot: The common way of 
preparing the berries for coffee, is roafting them in a tin cylin- 
drical box full of holes, thro' the middle of which runs a fpit, 
under this is a femi-circular hearth, wherein is made a large 
charcoal fire 3 by the help of a jack, the fpit turns quick and 1:0 
it roafts, being now and then taken up and (haked 5 when the 
oil rifes and the berries are grown of a dark brown colour, they 
are emptied into two receivers, made with large hoops, whole 
bottoms are iron plates, that Aiut into them, where the coffee is 
well fliaked and left till it is almoft cold 5 and if it looks bright, 
oily and finning, it is a fign it is well done 5 if an ounce of this, 
when frefh, is ground and boiled in Ibmething more than a quart 
of water, till it be fully impregnated with the fine particles of 
the coffee, and the reit grown lb ponderous as to fubiide and 
leave the liquor clear and of a reddifh colour, it will make about 
a quart of very good co&e : The bell way ot keeping the ber- 
ries when roafted is in fome warm place, where it may not im- 
bibe any moillure, which palls it and takes off the brU^nefs of 
its talle^ it is bell to grind it, as it is to be uled, except it be 
rammed into a tin-pot, well covered and kept dry, and then 
Mr. Howrhton fuppofes it will keep good a month ^ there Iwims 
upon the coffee an oil, which the great coffee-drinkers among die 
"Turki take m great plenty if they can get it^ when the coftee 
has Hood fome time to cool, the grols parts lubiide, the brilk- 
nefs is aone, it grows flat and almoil clear again : Mr. Houghton 
lent to" the chymills one pound of clean coffee, one pound of 
hulked beans and one pound of picked wheat, and he received 
•back, 
E e e a Cq^^ 
