PREPARING FOR USE. 237 



warm position. Put it in the pot next morning, pour in 

 absolutely boiling water and allow to heat to the boiling 

 point and set back from the fire to prevent ebullition. 

 By this method the full strength of the coffee will be 

 obtained and the delicate aroma preserved without the 

 extraction of its bitter and astringent properties. 



2. To prepare coffee by filtration without the aid of 

 an urn or French coffee-pot. Put finely-ground coffee 

 in a thin muslin bag and place in an ordinary utensil, 

 first heating the vessel thoroughly and pour on briskly 

 boiling water slowly around the bag, so as to permit it to 

 absorb and saturate the coffee effectually and extract its 

 full strength, after which allow it to stand and settle 

 without boiling. 



3. Another excellent method, known as the " Cold- 

 water process," is to mix the finely-ground coffee with 

 the white of an e^g and sufficient cold water to just 

 cover the mass, stirring it well meantime; next, pour in 

 about one-third of cold water required for the infusion 

 and set the vessel on the range where it will heat gradu- 

 ally to the boiling point; just as soon as it approaches 

 the boiling point add another third of cold water and 

 repeat until it again reaches the boiling point, then pour 

 on the balance of cold water and allow it to come to the 

 boiling point again. After which remove and let stand 

 where it will simmer for a few minutes and settle, which 

 may be hastened by the addition of a little more cold 

 water; but if irt a hurry, boiling water may be used instead 

 of cold by this method also, but the cold water extracts 

 more fully the active and refreshing principles of the 

 coffee without its deleterious properties making a stronger 

 and richer infusion than the boiling water, as more of the 

 strength and aroma is carried off in the vapor arising 

 from the use of the latter. 



