In fact, the methods are many, but results, under given conditions, much the same; and we may choose urn, or old-fashioned tin pot, or a French biggin, with the certainty that good coffee, well roasted, boiling water, and good judgment as to time, will give always a delicious drink.

Make a note of the fact that long boiling sets free tannic acid, powerful enough to literally tan the coats of the stomach, and bring on incurable dyspepsia.

Often coffee without milk can be taken, where, with milk, it proves harmful; but, in all cases, moderation must rule.

Taken too strong, palpitation of the heart, vertigo, and fainting are the usual consequences.
_Cocoa_, or, literally, cacao, from the cacao-tree, comes in the form of a thick seed, twenty or thirty of which make up the contents of a gourd-like fruit, the spaces between being filled with a somewhat acid pulp.

The seeds, when freed from this pulp by various processes, are first dried in the sun, and then roasted; and from these roasted seeds come various forms of cocoa.
_Cocoa-shells_ are the outer husk, and by long boiling yield a pleasant and rather nutritious drink.