this method. The coffee is placed in the strainer, and actually boiling water is poured through it; the coffee-pot is placed where the coffee will keep hot without boiling for about ten minutes, and then used.

Breakfast Coffee.

The best and most economical coffee is made as follows: A small bag of unbleached cloth is so arranged as to remain suspended about midway of the coffee-pot. The coffee, freshly roasted, or heated in a frying-pan, as described above, and then ground to a fine powder, is put into the bag, an ounce being allowed for each quart of coffee; actually boiling water is then poured upon the coffee, and it is allowed to stand for ten minutes where it will keep hot without boiling, and then used with boiling-hot milk and sugar. Of course the coffee-pot must be of such a size that the bag of coffee will be entirely covered with the boiling water.

Coffee made in this way is clear and fragrant, absolutely harmless to the digestive organs, and as delicious as coffee should be. The boiling-hot milk is a necessity for those who like coffee hot. The coffee-pot should be rinsed with clean boiling water after the coffee is used, and then thoroughly dried; the bag should be rinsed in boiling water to free it from grounds, and then dried before it is again put into the coffee-pot. No soap should be used upon it, nor any soapy water; simply water that has been boiled before it is used. If this method is followed, clear coffee will always be the order of the day.

COFFEE—V.
The Right and Wrong Ways of Making Coffee, as Described by Mrs. D. A. Lincoln.

The Wrong Way.