Put two ounces of un-ground coffee, slightly roasted, into a clean stewpan, which set upon a moderate fire, slowly warming the coffee through, shaking the stewpan round every half-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 crystallized sugar; it is, as you will perceive, 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 in a mortar if required.

percha goblet of new invention, we partook of a drop of the best eau de vie I had ever tasted, which produced on me the pleasant sensation of being relieved of a very annoying pain. Grateful for his kindness, and always desirous to improve the domestic comfort, I told him, in making myself known, that, as soon as I arrived at the Reform Club, I would try several experiments to simplify the present method of making coffee; and should I be successful in my researches, I would forward him the receipt on my arrival in London. I tried to find my first travelling friends, who, more unfortunate than myself, got in their proper place, and, consequently, did not meet with the "spirited" friend 1 did, vowing they would never take any more coffee at night, especially in a railway train. Having forwarded the receipt to my friend, he, after having tried it, wrote me the following note:

"My Dear Sir, -I have made an experiment of your new receipt for coffee, which you have kindly forwarded to me, and beg to acquaint you that 1 never re-collect having tasted better. Yours, etc. W. C."

I do strongly advise my readers to give it a trial, and recommend all providers of refreshment at railway stations not to make the coffee boiling hot, but to keep the cafetiere in a bain-marie, which would avoid all the above inconvenience, both as regards quality and heat.