Coffee to make the foreign way.
Take Demarara—Bean Dutch coffee—in preference to Mocha coffee; wash it well. When it is very clean, put it in an earthen vessel, and cover it close, taking great care that no air gets to it; then grind it very thoroughly. Put a good half pint of coffee into a large coffee-pot, that holds three quarts, with a large table-spoonful of mustard; then pour upon it boiling water. It is of great consequence that the water should boil; but do not fill the coffee-pot too full, for fear of its boiling over, and losing the aromatic oil. Then pour the whole contents backwards and forwards several times into a clean cup or basin, wiping the basin or cup each time—this will clear it sufficiently. Let it then stand ten minutes, after which, when cool, pour it clear off the grounds steadily, into clean bottles, and lay them down on their sides, well corked. Do not throw away your coffee grounds, but add another table-spoonful of mustard to them, and fill up the vessel with boiling water, doing as before directed. Be sure to cork the bottles well; lay them down on one side, and before you want to use them set them up for a couple of hours, in case any sediment should remain. Let it come to the boil, always taking care that it is neither smoked nor boils over. All coffee should be kept on a lamp while you are using it.
By following this receipt as much coffee will be obtained for threepence as you would otherwise get for a shilling; and it is the best possible coffee.