50 COFFEE. 



It will be observed that tbis filter is very similar to the familiar 

 French filteiing coffee-pot. The extract thus obtained should be 

 of such strength that, mixed with three or four parts of hot milk, 

 it will give a splendid cup of cafe au lait d la Hollamdaise. 



Coffee, being exceedingly cheap, is used in profusion in Java, 

 but the form of coffee-making as there in use is probably too ex- 

 pensive for any but a coffee-producing country. 



I may remark here that the coffee which a traveller ordinarily 

 finds at the hotels in Java, and in Ceylon as well, is not such as 

 he might anticipate. At many of the stations along the lines of 

 the New York Central, or New York and New Haven railroads, 

 one can get a cup of coffee which is perfection itself, compared 

 with that which is offered the traveller in Java or Ceylon. 



BAUON VON LZEBIG's METHOD. 



Baron Yon Liebig, some years since, commented upon the dif- 

 ferent methods of making coffee, and also furnished the world 

 with the manner in which he prepared it for his own use : 



" The usual methods of preparing coffee are, 1st, by filtration ; 

 2d, by infusion ; 3d, by boiling. 



" Filtration gives often, but not always, a cup of coffee. When 

 the pouring of the boiling water over the ground coffee is done 

 slowly, the drops in passing come in contact with too much air, 

 whose oxygen works a change in the aromatic particles, and often 

 destroys them entirely. The extraction, moreover, is incomplete. 

 Instead of 20 to 21 per cent, the water dissolves only 11 to 15 

 per cent., and 7 to 10 per cent, is lost. 



" Infusion is accomplished by making the water boil, and then 

 putting in the ground coffee, the vessel being immediately taken 

 off the fire and allowed to stand quietly for about ten minutes. 

 The coffee is ready for use when the powder swimming on the 

 surface falls to the bottom on slightly stirring it. This method 

 gives a very aromatic coffee, but one containing little extract. 



" Boiling, as is the custom in the East, yields excellent- coffee. 

 The powder is put on the fire in cold water, which is allowed 

 merely to boil up a few seconds. The fine particles of coffee are 

 drunk with the beverage. If boiled long the aromatic parts are 



