63 COFFEE, 



burnt sugar or by adding some substitute. The real flavor of 

 coffee is so little known to most persons, that many who drank my 

 eoffee for the first time doubted of its goodness, because it tasted 

 of the berries. A coffee, however, which has not the flavor of 

 the berry is no coffee, but an artificial beverage, for which many 

 other things may be substituted at pleasure. Hence it comes that 

 if to the decoction made from roasted chicory, carrots, or beet- 

 root, the slightest quantity of coffee be added, few persons detect 

 the difference. This accounts for the great diffusion of each such 

 substitute. A dark mixture, with an empyrenmatical taste, most 

 people fancy to be coffee. For tea there are no substitutes, as 

 everybody knows what real tea is like." 



The charm of many brealrfast-tables is taken away by the ef- 

 fects of an unclean coffee-pot. The vessel should be thoroughly 

 cleansed before using, especially the bottom of the receiver and 

 the spout, and under no circumstances should the grounds or stale 

 coffee be allowed, after using, to remain in the pot for any length 

 of time. Economy in the use of ground coffee is fatal to securing 

 a delicious beverage. To sum up, the essentials required to secure 

 a cup of coffee suited to any table are : 



First. — The very best quality of freshly roasted and ground 

 coffee. 



Second. — Thoroughly clean utensils. 



Thi/rd. — Enough coffee, and prepared with sufficient care in 

 the manner most according with the taste of the consumer, either 

 as cafe noir, cafe au lait, Yienna style, or in the Arabian, Turk- 

 ish, or Brazilian method. 



