112 NUTRITIVE PLANTS. 



perature of boiling water is invariable, (while the pressure of the 

 atmosphere remains the same), and the temperature of steam is the 

 same as that of the boiling water from which it escapes. 



" But the temperature of boiling water is preferable to all others 

 for making coffee, not only on account of its constancy, but also 

 on account of its being most favourable to the extraction of all that 

 is valuable in the roasted grain. I found that coffee infused with 

 boiling water was always higher flavoured, and better tasted than 

 when the water used in that process was at a lower tempera- 

 ture." 



" As all kinds of agitation must be very detrimental to coffee, 

 not only when made, but also while it is making, it is evident that 

 the method formerly practised, that of putting the ground coffee 

 into a coffee-pot with water, and boiling them together, must be 

 very defective, and must occasion a very great loss. But that is not 

 all ; for the coffee which is prepared in thatmanuer can never be good, 

 whatever may be the quantity of ground coffee that is employed. 

 The liquor may no doubt be very bitter, and it commonly is so ; 

 and it may possibly contain something that may irritate the nerves, 

 . but the exquisite flavour and exhilarating qualities of good coffee 

 will be wanting.'' 



" Coffee may easily be too bitter, but it is impossible that it 

 should ever be too fragrant. The very smell of it is reviving, and 

 lias often been found to be useful to sick persons, and especially to 

 those who are afflicted with violent head-achs. In short, every 

 thing proves that the volatile, aromatic matter, whatever it may be, 

 that gives flavour to coffee, is what is most valuable in it, and 

 should be preserved with the greatest care, and that, in estimating 

 the strength or richness of that beverage, its fragrance should be 

 much more attended to, than either its bitterness or its astrin. 

 geucy." 



' One pound averdupois, of good Mocha coffee, which, when 

 properly roasted and ground, weighs only fourteen ounces, serves 

 for making fifty-six full cups of the very best coffee, in my opinion, 

 that can be made. 



' The quantity of ground coffee which I use for one full cup, is 

 108 grains troy, which is rather less than a quarter of an ounce. 

 This coffee, when made, would fill a coffee-cup of the common 

 size, quite full; but I use a larger cup, into which the coffee being 



