( 38 ) 
sequent thereon, Coffee is the specific which 
*hey employ. 
The Orientals prepare their infusion very 
thick, and drink it very warm, without milk 
or sugar, merely flavored with some aromatic 
or perfume. The Persians used to prepare an 
infusion from the dried beriy, without removing 
the pulp. The Turks again preserve the pulp 
after it has been separated from the seed, and 
having dried P, procure from it an agreeable 
beverage, resembling tea. They also use an 
infusion of the seed, without being roasted— 
or they roast it, but preserve the berry en¬ 
tire in the infusion 
The most common mode now generally a- 
dopted for preparing Coffee for the table, is to 
roast the berries in an open iron vessel, over 
an equal slow fire, and kept constantly turned 
during the process. It ought to be withdrawn 
from the fire, so soon as the smell informs 
us that the Coffee has begun to burn, and when 
it has acquired a color not unlike that of to¬ 
bacco. It ought then to be cooled a3 rapidly 
as possible, by exposing it freely to the air 
in some cool vessel. When perfectly cold, it 
is to be placed in the mill, and ground to a 
fine power—which, infused in boiling water, 
in the proportion of half an ounce to two ounces 
of water, produces a most delightful and agree¬ 
able beverage. 
