Of the Excellent Qualities of Coffee. 657 



fast, and I have not found the coffee to be in the least 

 inferior to that made in the most costly and compli- 

 cated machines. 



This little utensil is distinctly represented in the 

 Fig. 6, Plate XIV., which is drawn to a scale of half 

 the full size. 



The whole of this apparatus consists of a coffee-cup, 

 which should hold about three quarters of a pint, and 

 a strainer made of tin, which is suspended in it by its 

 brim. 



This coffee-cup should be cylindrical, and when 

 employed in making one gill of good strong coffee 

 should be three inches in diameter within, and three 

 inches and a half deep. The lower part of the strainer 

 is one inch and a half in diameter, and one inch deep ; 

 and the upper part of it two inches and nine tenths in 

 diameter, and about one inch and a half in depth. 



The water which is poured on the ground coffee 

 should be boiling hot, the cup and the strainer having 

 both been previously heated by dipping them into boil- 

 ing water. 



As the coffee will not be more than eight or ten 

 minutes in passing through the strainer, it is probable 

 that it will be quite as hot as it can be drunk after it 

 has descended into the lower part of the cup ; but, if it 

 should be necessary to keep it hot a longer time, the 

 cup may be placed in a small quantity of boiling water, 

 contained in a small saucepan or other fit vessel placed 

 near the fire. 



When all the coffee has passed into the lower part 

 of the cup, the strainer may be taken away, and the cup 

 may be covered with the cover of the strainer. 



I do not think it possible to contrive a more simple 



VOL. IV. 42 



