To make coffee without boiling, you must have a biggin, the best sort of which is what in France is called a Grecque. They are to be had of various sizes and prices at the tin stores. Coffee made in this manner is much less troublesome than when 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.