The Turkish way of making coffee produces a very different result from that to which we are accustomed. A small conical saucepan, with a long handle, and calculated to bold about two table-spoonfuls of water, is the instrument used The fresh roasted berry is pounded, not ground, and about a dessert-spoonful is put into the minute boiler; it is then nearly rilled with water, and thrust among the embers. A few seconds suffice to make it boil, and the decoction, grounds and all, is poured out into a small cup, which fits into ft brass socket, much like the cup of an acorn, and holding the china cup as that does the acorn itself. The Turks seem to drink this decoction boiling, and swallow the grounds with the liquid. We allow it to remain a minute, in order to leave the sediment at the bottom. It is always taken plain; sugar or cream would be thought to spoil it; and Europeans, after a little practice (longer, however, than we had) are said to prefer it to the clear infusion drunk in France. In every hut you will see these coffee boilers suspended, and the means for pounding the roasted berry will always be found ready at hand.