In a coffee-pot that has been well-aired and well-scalded put twice as many level tablespoonfuls of ground coffee as there are cups to be served; add as many egg-shells, washed before the eggs were broken, as there are cups to be served; or the white of an egg may be used, that of one egg being sufficient to clear about seven tablespoonfuls of ground coffee. Add a tablespoonful of cold water for each cup of liquid desired, and mix thoroughly; add the requisite number of cups of freshly boiling water and let boil five minutes after boiling begins. Pour a little cold water-from a quarter to half a cup - down the spout, stir in one tablespoonful of fresh coffee, and set the pot where it will simmer fifteen minutes. The quick bringing to a boil is what gives the bright, fresh flavor. The long simmering gives the mellowness. For the first reason, we make it with the hottest water possible. Just as good coffee can be made with cold water, if you have, as on a picnic, a hot flame and wide-bottomed, shallow receptacle for the coffee. But made in the ordinary cylindrical coffee-pot, over the ordinary heat of the stove, you will have "dead" coffee, if a cold or lukewarm mixture works its slow way to a boiling point. And it will have a "sharp" taste, if not given the proper amount of simmering.