If there is no properly constructed coffee urn, provide a tin one having a faucet near the bottom, and a muslin bag running down to a point hanging inside from a hoop that rests on the rim of the urn and is covered by the lid. Put in the coarse ground coffee - 1/2 pound to 4 quarts of water. Keep a coffee pot specially to boil the water in, you will know how much it holds, and use it for nothing else. Pour the boiling water upon the coffee in the bag, draw it off at the faucet and pour it through again and again. Keep the urn where it will be at boiling heat almost, yet not boil. This is often very hard to manage where there is no steam-heated stand, but some way must be found if the coffee is to be good.

Where there is a regular-built coffee urn kept hot either by steam or gas that can be regulated at will, the way is to put into the urn the proper amount of water and the coffee tied securely in a muslin or canvas sack and there let it draw.

The addition of eggs to the raw coffee if not postitively necessary to make the coffee clear seems to give it a mild taste like the addition of milk. It is most useful when the coffee is ground too fine.

If eggs are to be used put the coffee in a pan, mix 1 or 2 eggs with a cup or two of cold water, wet the coffee with it, then put on in the big coffee pot and boil before pouring it into the filtering bag in the urn.