Directions for Cookery, in its Various Branches

boiled, and requires no white of egg or isinglass to clear it. The coffee should be freshly roasted and ground. Allow two cupfuls of ground coffee to sis cupfuls of boiling water. Having first scalded the biggin, (which should have strainers of perforated tin, and not of linen,) put in the coffee, and pour on the water, which should be boiling hard at the time. Shut down the lid, place the pot near the fire, and the coffee will be ready as soon as it has all drained through the coarse and fine strainers into the receiver below the spout. Scald your china or silver pot, and pour the coffee into it. But it is best to have a biggin in the form of an urn, in which the coffee can both be made and brought to table. For what is called milk coffee,--boil the milk or cream separately; bring it to table in a covered vessel, and pour it hot into the coffee, the flavour of which will be impaired if the milk is boiled with it. DOMESTIC LIQUORS ETC. SPRUCE BEER Put into a large kettle, ten gallons of water, a quarter of a pound of hops, and a tea-cupful of ginger. Boil them together till all the hops sink to the bottom. Then dip out a bucket full of the liquor, and stir into it six quarts of molasses, and three ounces and a half of the essence of spruce. When all is dissolved, mix it with the liquor in the kettle; strain it through a hair sieve into a cask; and stir well into it half a pint of good strong yeast. Let it ferment a day or two; then bung up the cask, and you may bottle the beer the next day. It will be fit for use in a week. For the essence of spruce, you may substitute two pounds of the outer sprigs of the spruce fir, boiled ten minutes in the liquor. To make spruce beer for present use, and in a smaller quantity, boil a handful of hops in two gallons