Coffee, Tea, Chocolate, And Cocoa. Coffee and tea have now become such universal beverages for the morning or after-dinner meal, that beyond a few general directions little remains for prefatory mutter.

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Coffee should be purchased in the berry, and fresh roasted, and it should always, when possible, be ground just previous to being made. After it is ground, it should not be exposed to the air, as the aroma speedily flies off. If more is ground than required for the meal, keep it in a closely-stopped glass bottle. Coffee, like tea, should be an infusion, not a decoction.

The best coffee is the Mocha, the next is the Java, and closely approximating is the Jamaica and Berbice.

Of Tea little need be said ; almost every one knows the rules for making it. Boiling water should alone be used. Metal tea-pots in preference to earthenware. Silver is better than either. A spoonful of tea for each person. Heat the tea-pot first with some boiling water, then pour that into the tea-cups to warm them; put in your tea, and pour enough water on the tea to cover it; let it stand three or four minutes, then nearly fill the tea-pot with water; let it stand a few minutes, and pour out, leaving some portion of tea in the pot when you replenish, that all the strength may not be poured away in the first cup.

Chocolate can only be obtained pure of a first-rate house; that commonly sold is most infamously adulterated; the bestSpanish or Italian chocolate should be purchased ; the Florence has a high reputation.

Cocoa is the foundation of chocolate; it may be pounded, and either boiled in milk, or boiling water may be poured upon it. It is very digestible, and of a fattening nature.