In making boiled coffee, to secure perfection, several points must be given careful attention, one of the most important being the article in which it is made.

There are several reasons why it is not advisable to use a tin coffee pot; use a granite or glazed ware of some kind.

Absolute cleanliness of the pot is one of the first essentials, and to insure a fine, delicately flavored coffee, the pot should be cleaned thoroughly after each time it is used and every two weeks it should be almost filled with cold water, to which should be added a tablespoonful of sal. soda. Let the water reach boiling point and boil gently five minutes. Throw this water out, and very carefully rinse the pot and wipe dry. The soda is used to remove the oil and other particles which always cling to the pot, and if not removed, will very seriously injure the flavor of the coffee.

Another matter of importance is that the water shall be freshly boiled, that is, it should be drawn fresh from the faucet, brought quickly to boiling point and used at once, as with the escaping steam pass off the gases which give the water flavor and it becomes flat and tasteless, producing inferior coffee or tea.

One-third Mocha and two-thirds Java, is a favorite combination, but where a "heavier" flavor is preferred, some of the other combinations may be used.

For so-called boiled coffee, have the berry ground rather fine (granulated). If ground coarser, the strength cannot be extracted without boiling two or three min utes, and this not only spoils its flavor, but makes it unwholesome, as the continued boiling extracts principles which are injurious to health.

If it is ground by your grocer, as soon as it reaches your home turn it into a large bowl, add to one pound, the whites of two eggs and mix with a spoon until every tiny grain has its share and all have a glossy appearance. Put at once into a tightly covered tin. This will not require any further settling at time of making.

The best results are obtained by grinding the coffee just before time to put it over the fire. Where this is done, grind just the required amount, allowing from one rounding to one heaping tablespoonful of coffee to each cup of water, according to the taste of those who are to use it.

Many persons who cannot drink coffee if cream and sugar are added, find that clear, unsweetened coffee has no bad effect. Never use cold milk in coffee. If milk is used from choice, or from necessity, heat it in a double boiler.