ROASTING COFFEE

This process should be carefuly watched and super- intended. When the berry crackles and becomes crisp it is sufficiently roasted. Once taken off the roaster, it should be placed in several thick folds of flannel, to preserve the oil and aroma. When cool, place it in an air-tight canister. While on this subject, may I be allow- ed to state that, in my opinion, a wood cup of coffee cannot be made without the introduction of a little chic- ory, though it should not be bought at coffee price.

Pour into a tea-steeper just a very little boiling water, and then put in tea, allowing one teaspoonful of tea to each person. Pour over this boiling water until the steeper is little more than half full; cover tightly and let it stand where it will keep hot, but not to boil. Let thetea infuse for ten or fifteen minutes, and then pour into the tea urn, adding more boiling water, in the proportion of one cup of water for every teaspoonful of dry tea which has been infused. Have boiling water in a water pot, and weaken each cup of tea as desired. Do not use water for tea that has boiled long. Spring water is best for tea, and filtered water next best.