Of the Excellent Qualities of Coffee. 659 



I shall conclude by a few observations on the means 

 that may be used for preserving ready-made coffee 

 good for a considerable time in bottles. 



The bottles having been made very clean must be 

 put into clean cold water in a large kettle, and the 

 water must be heated gradually and made to boil, in 

 order that the bottles may be heated boiling hot. 



The coffee, fresh prepared and still boiling hot, must 

 be put into these heated bottles, which must be imme- 

 diately well closed with good sound corks. 



The bottles must then be removed into a cool cellar, 

 where they must be kept well covered up in dry sand 

 in order to preserve them from the light. 



By this means ready-made coffee may be preserved 

 good for a long time, but great care must be taken not 

 to let it be exposed to the light, otherwise it will soon 

 be spoiled. 



When wanted for use, the coffee must be heated in 

 the bottle and before the cork is drawn ; otherwise a 

 great deal of the aromatic flavour of the coffee will be 

 lost in heating it. And, in order that it may be heated 

 in the bottle without danger, the bottle must be put 

 into cold water, and this water must be gradually 

 heated till the coffee has acquired the degree of heat 

 which is wanted. The cork may then be drawn, and 

 the coffee poured out and served up. 



As good coffee is very far from being disagreeable 

 when taken cold, and as there is no doubt but it must 

 be quite as exhilarating when cold as when it is taken 

 hot, why should it not be made to supply the place of 

 those pernicious drams of spirituous liquors which do 

 so much harm ? 



Half a pint of good cold coffee properly sweetened, 



