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Factitious Asses' Milk

Boil 1 The coffee, ground almost as fine as gun-ounce hartshorn shavings to a jelly in 1 pint powder, is poured into the strainer, and the water, adding 2 ounces white sugar; when plate with the holes put over it. Boiling cool add 1 pint new cow's milk and ounce water is then poured in and filters through syrup of tolu. Used as in the last receipt. into the bottom vessel or pot. The pot should 6291. Liqueur de la Grande Chartbe kept on the range or stove, a few moments, reuse. According to Dr. Chevalier, this celkept on the range or stove, a few moments, reuse. According to Dr. Chevalier, this celuntil scalding hot, and the fluid which has ebrated liqueur, made at the Abbey of the filtered through poured in at the top again, name, near Grenoble, is composed of essence which will extract all the flavor of the berry, of melissa citrata, 31 grains; essence of hyssop, and make a cup of coffee far superior to that 31 grains; essence of angelica root, 154 grains; boiled. Liebig big says, however, that a portion essence of best mint, 309 grains; essence of of the coffee should be kept out, thrown into nutmeg, 31 grains; essence of cloves, 31 grains; the bottom of the vessel, and there permitted and 44 pints rectified spirits of wine, of best to steep, like tea. This, he says, gives the quality. The liquid is artificially colored, flavor , while the infiltrated portion gives the either with turmeric or any other suitable strength. We have tried this experiment material. .

We have tried this experiment material. with great success, and find it a vast improve- 6292. Doppel Kummel. To 5 gallons ment over the method of simply pouring boil- 94 per cent. alcohol, add 4 ounces oil of caraing water on the top; it is, moreover, economical, because the ground coffee is exhausted more completely than by simple immersion in hot water. After standing a few moments, it is as clear as spring water, and as deep colored as claret. A still better plan, in making coffee by the filtering method, is thus: place the ground coffee in the filter, cover it closely; then pour sufficient boiling water in the coffee-pot (not into the filter) to cover the bottom about 1/8 inch. Place the filter in the coffee-pot, and set the whole on the stove or fire, so that the water will boil and its steam rise and soften the coffee in the filter. In about 5 minutes, empty out the water, and pour boiling water through the filter as usual. The ground coffee will be so thoroughly exhausted of its strength and aroma that it will not bear twice watering.

Coffee should never be brought in contact with iron. Tinned coffee-pots that have been used for some time are apt to get worn on the surway, drachm (30 drops) oil of anise, 5 drops oil of coriander, 5 drops oil of bitter almonds, and 10 drops oil of calamus. Add 20 gallons French proof spirit, and 15 gallons water in which 10 pounds white sugar have been dissolved. This will make 40 gallons kummel of a strength of 30 per cent. If for cordial, more sugar may be added.