OF THE EXCELLENT QUALITIES OF COFFEE. 



THE use of science is so to explain the operations 

 which take place in the practice of the arts, and 

 to discover the means of improving them; and there is 

 no process, however simple it may appear to be, that 

 does not afford an ample field for curious and interest- 

 ing investigation. 



As those domestic arts and elegant refinements 

 which the progress of industry and the increase of 

 wealth and knowledge introduce in society contribute 

 to the comfort and happiness of great numbers of 

 respectable individuals, their improvement must be 

 interesting to all those who take pleaure in contem- 

 plating the prosperity of mankind and in contributing 

 to their innocent enjoyments. 



Among the numerous luxuries of the table unknown 

 to our forefathers, which have been imported into 

 Europe in modern times, coffee may be considered as 

 one of the most valuable. 



Its taste is very agreeable, and its flavour uncom- 

 monly so ; but its principal excellence depends on its 

 salubrity and on its exhilarating quality. 



It excites cheerfulness without intoxication, and the 

 pleasing flow of spirits which it occasions lasts many 

 hours, and is never followed by sadness, languor, or 

 debility. 



