87 



and about a dessert-spoonful is put into the minute boiler ; 

 it is then nearly filled with water, and thrust among the 

 embers ; a few seconds suffice to make it boil, and the de- 

 coction, grounds and all, is poured into a small cup, which 

 fits into a brass socket much like the cup of an acorn, and 

 holding the china cup as that does the acorn itself. The 

 Turks seem to drink this decoction boiling, and swallow the 

 grounds with the liquid. We allow it to remain a minute, 

 in order to leave the sediment at the bottom. It is always 

 taken plain ; sugar or cream would be thought to spoil it ; 

 and Europeans, after a little practice (longer, however, than 

 we had), are said to prefer it to the clear infusion drunk in 

 Prance. In every hut you will see these coffee-boilers 

 suspended, and the means for pounding the roasted berry 

 will be found at hand." CHBISTMAS'S Shores and Islands 

 of the Mediterranean. 



" A small vessel, containing about a wine-glass of water, 

 is placed on the fire, and, when boiling, a teaspoonful of 

 ground coffee is put into it, 'stirred up, and it is suffered to 

 boil and ' bubble' a few seconds longer, when it is poured 

 (grounds and all) into a cup about the size of an egg-shell, 

 encased in gold or silver filigree-work, to protect the finger 

 from the heat ; and the liquid, in its scalding, black, thick, 

 and troubled state, is imbibed with the greatest relish. Like 

 smoking, it must be quite an acquired taste." MAXWELL'S 

 Shores oftlie Mediterranean. 



