colour, and not allowed to blacken or burn. Grind it while warm; and put into the percolator a sufficient quantity of coffee, placing it between the two strainers. Then (having stopped up the spout) pour into the upper strainer a due proportion of cold water; allowing a quart of water to half a pint or more of ground coffee. Cold water is now found to make a stronger infusion than hot water, as there is less evaporation, and none of the strength of the coffee is carried off in steam. As soon as the water is all in, put on the lid closely, and set away the pot. It is well to put the coffee to infuse over night, if wanted for breakfast; and in the morning, if required for evening. But, when necessary, it may be done in a much shorter time. A little before the coffee is to go to table, lift off the upper half of the percolator, (the part that contains the strainers,) transfer the lid to the lower part; set the pot over the fire, and give it one boil up—not more. As soon as it has come to a boil it is ready for drinking; being already strained, and drawn. It will be found clear, strong, and in all respects superior to that prepared in any other manner. A short boil is sufficient to take off all taste of rawness. Long boiling weakens coffee, and frequently turns it sour.
The above method will, we are confident, be highly approved on trial. Also, it saves the expense of isinglass, white of egg, and other articles generally used in clearing coffee. Percolators for making coffee in this manner, can be obtained of all sizes at the large tin manufactory of Messrs. Williams & Co., 276 Market street, between Seventh and Eighth streets, Philadelphia.
A china or metal coffee-pot should always be scalded twice before coffee is transferred to it, from the vessel in which it has been made.
