Coffee is not sufficiently appreciated in this country. This is due in a great measure to the imperfect way in which it is made. Coffee should be purchased in small quantities fresh roasted, should be ground just before it is used, and should be taken perfectly pure without any admixture of chicory. Coffee can be made either in a percolator, in which an infusion is made by slowly pouring boiling water through the ground coffee, or it may be boiled in an enamelled saucepan and then strained; or it may be prepared in any of the patent machines which boil the coffee for a limited time only. In my opinion the full flavour of the coffee is only extracted by boiling, but the time of boiling must be very short, not exceeding a minute. Dr. Burney Yeo suggests that the coffee grounds left in the bag of the percolator should be boiled in water, and that this water should be used to percolate the next day's coffee with. In the French army coffee is made in a machine in which the water is passed in small jets several times through the ground coffee. Good coffee cannot, however, be made without a sufficient quantity of ground coffee; not less than 2 oz. to a pint of water should be used.

The small popularity coffee has in England is due to the fact that it is largely adulterated with chicory, and also that it is made so weak that its stimulative, refreshing, and aromatic qualities are not enjoyed. Coffee can be drunk much more continuously than tea without inducing bad consequences, though in some people strong coffee produces palpitation of the heart.

Chicory is the roasted and ground root of the wild endive. It contains a volatile oil and a bitter principle, but no caffeine. It is added to coffee to increase the flavour, and to give the appearance of strength. It readily stains water, so that its presence can at once be detected by putting a pinch of what has been purchased as ground coffee in a cup of cold water; if pure the water remains clear, if chicory is present the water will be stained.