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To MAKE Coop COFFEE, ON THE FRENCH
! PLAN.--Flrst procure the best coffee in


the market; wash it very clean, and roast


it to the color Of a golden brown but not a
deeper shade by any means. Then take


the whites OF three eggs to each pound OF


coffee, mix very carefully with the coffee


while warm, and Immediately transfer
to earthern vessels, tying over with
bIadders, to render them air-tight. Take
from these vessels sufficient coffee for
one making only at a time, grind it,
place ltln fine muslin bag, suspend it
about midway in the pot, turn on the
boiling water, and put on the cover, To-
prevent the escape of steam. By this
mode the coffee will be very strong, but it
is best TO reduce it by the addition of
bolIlng-hot milk, when it will form a
most delicious beverage, very rdiffer rent
indeed from that which is produced by
boiling the ground coffee in water. And
TO be convinced of the fact, that by the
above method, which is simply infusion,
all the virtues OF the coffee may be ob-
tanned, it is only necessary to take the
dregs left in the bag, and boil them in
water for considerable time; the result
will be, a black, bitter, nauseous, lever.
lsh, woody extract, without trace of the
fine flavor Of coffee, and answering to
the name by which it was known ON its
into use, according 10 the ac-
count published in the eighth volume OF
he "tiarlean Miscellany" namely, "the
DEVILS Black Broth!" The making oil
ca is by infusion, not decoction; whoev
'r thinks of boiling tea2-Farmers' Cab.
net.