COFFEE. 



115 



te milk and sugar, and more refreshment from a small 

 quantity of strong coffee, than a larger portion of weak. 



After dinner we would recommend it strong and hot, 

 but without sugar or cream. 



Count Rumford says, " Coffee may be too bitter ; but 

 it is impossible that it should ever be too fragrant. The 

 very smell of it is reviving, and has often been found to 

 be useful to sick persons, and to those who are afflicted 

 with the head-ache. 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 astringency. This aromatic sub- 

 stance, which is supposed to be an oil, is extremely vola- 

 tile, and escapes into the air with great facility, as is 

 observed by its filling a room with its fragrance, if suf- 

 fered to remain uncovered, and at the same time losing 

 much of its flavour. 



We would recommend those who give coffee to even- 

 ing parties, to let their attendants hand empty cups, with 

 a coffee-pot on the tray, which would ensure its being 

 warm and with flavour. 



