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COFFEE, SHELLS, &C.
force it into combination with thelwater. This will be effect.
ed in a few minutes, after which, the most gentle boiling
must be kept up during an hour. The coffee must then be
removed from the fire to settle; one or two spoonfuls of
cold water thrown in assists the clarification, and precipi-
tates the grounds. In about an hour, or as soon as the
liquor has become clear, it is to be poured into another ves-
sel, taking care not to disturb the sediment.
   Coffee made in this manner will be of the finest flavour,
and may be kept three days in summer, and four or five in
winter; when ordered for use, it only requires heating in
the coffee-pot, and may be served up at two minutes'
notice.
   The grounds or sediment which remain, will make a
 second quantity of coffee, by boiling with fresh water for
 an hour; this is frequently used by servants. As this pro-
 cess requires some time, and a little attention, it is fre-
 quently the custom for the cook to make it in the evening,
 when the hurried work of the day is over.
   French method of preparing it.-lst. Let your coffee
 be dry, not in the least mouldy or damaged.
   2d. Divide the quantity that is to be roasted into two
 parts.
   3d. Roast the first part in a coffee-roaster, the handle of
 which must be kept constantly turning until the coffee be-
 comes the colour of dried almonds or bread-raspings, and
 has lost one eighth of its weight.
   4th. Roast the second part until it assumes the fine brown
 colour of chestnuts, and has lost one-fifth of its weight.
   5th. Mix the two parts together, and grind them in a
 coffee-mill.
   6th. Do not roast or make your coffee until the day it is
 wanted.
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