642 Of the Excellent Qualities of Coffee. 



very common in Paris *), I heated a sufficient quantity 

 of cold water to make coffee for the breakfast of two 

 persons, and kept the coffee boiling hot one hour after 

 it was made with as much spirits of wine as cost two 

 sous, or one penny English money. 



A fire could not have been made with wood at a less 

 expense to heat this water. 



As the size of the flame of this lamp may be in- 

 creased or diminished at pleasure, by means of the rack 

 which raises and lowers its circular wick, all the fuel 

 which is consumed is usefully employed, and no heat 

 is wasted in forming steam, when nothing more is 

 wanted than the preservation of the temperature at 

 which water is disposed to boil. 



In order to convey distinct ideas of the different 

 parts of the apparatus necessary in making coffee in 

 the manner I have recommended, I have added the 

 Fig. I, Plate IX., which represents a vertical section 

 (drawn to half the full size) of a coffee-pot constructed 

 on what I conceive to be the very best principles. 

 Its size is such as is most proper for making four cups 

 of coffee at once. 



a is the cylindrical strainer, into which the ground 

 coffee is put, in order that boiling-hot water may be 

 poured on it: when this strainer is filled with boiling 

 water (after an ounce of ground coffee has been prop- 

 erly pressed down on its bottom), the quantity of the 

 liquid is just sufficient for making four cups of coffee. 



b is the ground coffee in its place. 



c is the handle of the rammer which is represented 

 in its place. 



* I intend, if possible, to send one of these spirit lamps to England with this 

 Essay, in order that it may be put into the hands of some workman there, who 

 may be disposed to imitate it. 



