Dec.  i,  1892.] 
THE  TROPICAL  AGRICULTURIST. 
439 
which  set  dry  upon  a moderate  fire,  stirring  the 
coffee  with  a wooden  spoon  until  it  is  quite  hot 
through,  but  not  in  the  least  burnt ; should  the  fire 
be  very  fierce,  warm  it  by  degrees,  taking  it  off 
every  now  and  then  until  hot  (which  would  not  be 
more  than  two  minutes),  then  pour  over  a pint  of 
boiling  water,  cover  close,  and  let  it  stand  by  the 
side  of  the  fire  (but  not  to  boil)  for  five  minutes, 
then  strain  it  through  a cloth  or  a piece  of  thick 
gauze,  rinse  out  the  saucepan,  pour  the  coffee  (which 
will  be  quite  clear)  back  into  it,  place  it  upon  the 
fire,  when  nearly  boiling  serve  with  hot  milk  if  for 
breakfast,  but  with  a drop  of  cold  milk  or  cream  if  for 
dinner. 
Coffee,  French  Fashion. — To  a pint  of  coffee, 
made  as  before  directed,  add  a pint  of  boiling  milk, 
warm  both  together  until  nearly  boiling,  and  serve. 
The  French  never  use  it  any  other  way  for  break- 
fast.— Soyer. 
White  Coffee. — Put  two  ounces  of  unground  coffee, 
slightly  roasted,  into  a clean  stewpan,  which  set 
upon  a moderate  fire,  slowly  warming  the  coffee 
through,  shaking  the  stewpan  round  half  a minute ; 
when  very  hot,  which  you  will  perceive  by  the  smoke 
arising  from  it,  pour  over  half  a pint  of  boiling  water, 
cover  the  stewpan  well,  and  let  it  infuse  by  the  side 
of  the  fire  for  fifteen  minutes,  then  add  half  a pint 
of  boiling  hot  milk,  pass  the  coffee  through  a small, 
fine  sieve  into  the  coffee  pot  or  jug,  and  serve  with 
white  sugar  candy  or  crystalized  sugar.  It  is,  as 
you  will  preceive,  a great  novelty,  and  an  agreeable 
change  ; but  if  by  neglect  you  let  the  coffee  get  black, 
or  the  least  burnt,  do  not  attempt  to  make  use  of 
it ; it  should  only  be  sufficiently  charred  to  break 
easily  into  a mortar  if  required. — Soyer. 
Coffee  Made  With  a Filter. — To  make  a quart. 
First  put  a pint  of  boiling  water  through  the  filter 
to  warm  it,  which  again  pour  away , then  put  a 
quarter  of  a pound  of  ground  coffee  upon  the  filter, 
upon  which  put  the  presser  lightly,  and  the  grating ; 
pour  over  half  a pint  of  boiling  water  let  it  drain 
three  or  four  minutes,  then  pour  over  a pint  and  a 
half  more  boiling  water ; when  well  passed  through, 
pour  it  into  a clean  stewpan,  which  set  at  the  corner 
of  the  fire  until  a light  scum  arises,  but  not  boiling ; 
pour  it  again  through  the  filter,  and  when  well- 
drained  through,  pour  it  into  the  coffee  pot  and 
serve  with  hot  milk  or  a little  cream  separately. — Soyer. 
Another  Way,  More  Economical. — Proceed  as  in 
the  last,  but  drain  the  coffee  through  once  only,  and 
serve,  after  which  pour  another  quart  of  boiling  water 
over  the  coffee  grounds,  which,  when  drained  through 
reserve,  and  boil  up  for  the  next  coffee  you  make, 
using  it  instead  of  water,  and  an  ounce  less 
coffee. 
Coffee. — The  simplest,  the  easiest,  and  most  effec- 
tual means  to  produce  well-made  coffee  is  to  procure 
a percolator.  Put  the  coffee  in  the  well,  place  the 
perforated  presser  upon  it,  and  then  pour  in  the 
boiling  water  gently  and  gradually,  until  the  quantity 
required  is  completed  ; put-  the  lid  on  the  percolator, 
and  set  it  by  the  fire  to  run  through.  By  strict 
attention  to  the  foregoing  instructions  excellent  coffee 
will  be  produced  in  a few  minutes — the  proportions 
of  coffee  and  water  being,  one  ounce  of  coffee  to  a 
large  breakfast-cup  of  water.  This  is  Francatelli’s 
way. 
Indian  Military  Way  of  Making  Coffee. — Beat 
up  an  egg  with  a little  water;  mix  it  with  four  ounces 
of  fresh-roasted  ground  coffse  ; then  pour  one  quart 
or  three  pints  of  water  upon  it,  and  boil  for  five 
minutes ; let  it  settle  a few  minutes  to  clear,  or 
strain  through  napkin,  flannel,  or  muslin  bag.  If  this 
be  done,  it  requires  heating  again  ; or,  instead  of 
clearing  with  an  egg,  pour  a little  cold  water  into 
the  pot  before  taking  it  off  the  fire.  It  may  be  made 
this  way  on  the  night  previous  to  marching  ; the 
cleared  part  poured  off,  bottled  and  corked,  if  made 
treble  strong,  and  will  keep  strong  for  many  days. 
— Riddell's  “ Indian  Domestic  Econom:/." 
Coffee,  Burnt  (The  French  “Gloria”). — This  coffee 
should  be  served  m small  cups,  and  be  made  as 
strong  and  clear  as  possible,  and  sweetened  almost 
to  a syrup.  At  the  last  moment  a little  brandy  should 
be  poured  gently  over  it  on  a spoon,  fire  set  to  it, 
and  when  the  spirit  is  partly  consumed,  the  flame 
blown  out,  and  the  coffee  drunk  quite  hot.  Allow 
a cupful  for  each  person. — Cassell's  Cookery  Book. 
Coffee,  Essence  of,  to  prepare. — Pour  a breakfast 
cupful  of  boiiing  milk  over  a dessert-spoonful  of  the 
essence  of  coffee,  and  stir  the  mixture  until  it  is 
smoothly  blended.  It  is  a good  plan  to  keep  the 
essence  of  coffee  in  the  house  when  any  one  is  in 
the  habit  of  leaving  early  in  the  morning.  With  it 
a comforting  cup  of  coffee  may  be  made  with  very 
little  trouble  in  a short  time.  Sufficient,  three 
dessert-spoonfuls  for  a breakfast-cupful.  —Cassell’s 
Cookery  Hook. 
The  Superiority  of  Indian  Tea. — Sir  John  Muir, 
Brrt.,  at  a lecent  function  dilated  to  a great  extent 
on  tbo  superiority  of  Indian  tea  over  any  other,  and 
facetiously  told  how  by  a series  of  experiments  he 
got  Lady  Muir  to  use  nothing  else  at  home.  Sir 
John  evidently  holds  a different  opinion  from  that 
of  Mr.  Sluart  Oraaston,  who  in  a recently-published 
pamphlet  gives,  as  the  result  of  the  analysis  of  ex- 
perts, apart  from  his  own  knowledge,  his  vote  in 
favour  of  China  tea,  telling  ns  that  it  contains  a much 
lower  percentage  01  taunin  than  the  Indian  and  Ceylon 
plant. — Glasgow  Evening  News,  Oit.  2?. 
CEYLON  EXPORTS  AND  DISTRIBUTION,  1892- 
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