drunk, according to the eastern custom, coffee 

 is serviceable to those who are of a costive 

 habit." 



The generality of English families make 

 their coffee too weak, and use too much 

 sugar, which often causes it to turn acid on 

 the stomach. Almost every housekeeper has 

 a peculiar method of making coffee ; but it 

 never can be excellent, unless it be made 

 strong of the berry, any more than our 

 English wines can be good, so long as we 

 continue to form the principal of them on 

 sugar and water. 



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 fla- 

 vour 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 aro- 

 matic substance, which is supposed to be 

 an oil, is extremely volatile, and escapes into 



