The method of making coffee is almost as simple as that of making tea, yet, from neglect of the most ordinary precautions, and the habit of hurrying the operation, failure in it is rather the rule than the exception. Good coffee cannot be made in haste, nor from any but the freshest and best material, and that in sufficient quantity. Whenever possible coffee should be roasted at home, and used within two or three days. There is an admirable machine for this purpose to be had at Kent's, High Holborn. In no case should coffee be ground until required for use, and the first cost of a mill will soon be repaid in the saving effected by it. The kind of berry to be used must depend on individual taste, but that which meets with most general acceptance by true lovers of this beverage is a mixture of Mocha and West Indian or plantation coffee.

Although there are several excellent inventions for making coffee, there is no better pot than that well-known among us, and in general use in France, the ordinary tin or earthenware cafetiere. Among the best patent inventions is one of Kent's, which has a special advantage for making cafe au lait, as milk can be boiled in it whilst coffee is also making. Ashes' Kaffee Kanne also makes very good coffee. As before remarked, good coffee can only be made with a liberal allowance of the raw material. Two ounces to a pint of water will be required to make coffee strong. Put the coffee in the upper part of the cafetiere, and, having placed the piston over it, pour water boiling from the kettle very slowly until you have about half the required quantity. Put the pot in a warm place, or cover with a cozy, and let it stand until all the liquid has drained into the lower pot. Then pour in, still slowly, the remaining quantity of water, and when all has drained through the coffee will be ready; if to be served in another pot, rinse it out with boiling water.

Uninstructed people say that "by boiling all the goodness is got out of coffee." In one sense this is true, for the fine aroma is dissipated by boiling, as well as the properties which render the beverage so refreshing and useful.

The earthenware fire-proof cafetiere is to be had in London at Turner's, 9, Oxford Street.

The advantages of its use are that perfect cleanliness is readily ensured, that coffee may stand and be put away in it without injury to the flavour. Coffee should not be allowed to get cold in any metal pot.

"When milk is required to give the richness to coffee usual in French cafe au lait, put it in a stewpan on a hot plate, let it remain at a heat just below boiling point for half-an-hour, when the watery portions will have evaporated and the milk be reduced to half the original quantity; or, put the milk in a stewpan with Kent's milk saver, by the use of which it cannot boil over, and let it boil gently for ten minutes, or until considerably reduced in quantity.