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good coffee must never boil the same grounds a second 

 time. 



7. The milk in all cases must be warmed, and used as hot as 

 possible ; and it should always be put into the cup with the 

 sugar before the coffee is poured in. When a cup of coffee 

 is taken after dinner, it should be drank without milk, and 

 with little or no sugar. 



8. But of all the -preparations of coffee there is none equal 

 to the French, known as cafe au lait, or milk coffee. We have 

 ^drank it constantly for several years, and can pronounce it 

 to excel all others as a breakfast beverage. In this there is 

 more milk than water, and the coffee liquor is rather an 

 essence than a decoction ; it will be almost black in colour. 

 The process to be followed is the same in most respects as 

 described ; but, instead of a quart or three pints, not more 

 than a third of your usual quantity of water is to be poured 

 on the full quantity of coffee-powder. After it has stood to 

 settle, pour it carefully off the grounds into a jug or pitcher, 

 which is to be kept hot by any convenient means. In this 

 way the liquor, though black, will be perfectly clear. At 

 .the same time a quantity of milk, according to the wants of 

 your party, must be heated in a saucepan with a spout or a 

 lip. When this is ready, pour it into your breakfast-cups 

 until they are three-parts full, or rather" more, add the sugar, 

 and then fill up with coffee from the jug, more or less, accord- 

 ing as you prefer it strong or weak. Coffee made in this 

 way will be found more nutritious, and to. possess greater 

 richness and smoothness, than can be attained by any other 

 means. 



Many persons are in the habit of keeping roasted coffee in 

 vessels of tin, closely secured ; this is a most improper mode, 

 and the consequences of doing so may be pointed out. It is 

 known that coffee contains gallic acid, a principle which has 

 the property of acting on iron or tin, and it is therefore 



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