“The bruised or ground beans are thrown into a small brass or copper saucepan; sufficient water, scalding hot, is poured upon them, and, after being allowed to simmer for a few seconds, the liquid is poured into small cups, without refining or straining. Persons unaccustomed to this way of making coffee find it unpalatable. Those who have overcome the first introduction prefer it to that made after the French fashion, whereby the aroma is lost or deteriorated. A well made cup of good Turkish coffee is indeed the most delectable beverage, that can be well imagined, being grateful to the senses and refreshingly stimulant to the nerves. Those who have long resided in the East can alone estimate its merits.”--WHITE’S _Three Years in Constantinople_. “The Turkish way of making coffee produces a very different result from that to which we are accustomed. A small conical saucepan, with a long handle, and calculated to hold about two table-spoonfuls of water, is the instrument used. The fresh roasted berry is pounded, not ground, and about a dessert-spoonful is put into the minute boiler; it is then nearly filled with water, and thrust among the embers; a few seconds suffice to make it boil, and the decoction, grounds and all, is poured into a small cup, which fits into a brass socket much like the cup of an acorn, and holding the china cup as that does the acorn itself. The Turks seem to drink this decoction boiling, and swallow the grounds with the liquid. We allow it to remain a minute, in order to leave the sediment at the bottom. It is always taken plain; sugar or cream would be thought to spoil it; and Europeans, after a little practice (longer, however, than we had), are said to prefer it to the clear infusion drunk in France. In every hut you will see these coffee-boilers suspended, and the means for pounding the roasted berry will be found at hand.”--CHRISTMAS’S _Shores and Islands of the Mediterranean_. “A small vessel, containing about a wine-glass of water, is placed on the fire, and, when boiling, a teaspoonful of ground coffee is put into it, stirred up, and it is suffered to boil and ‘bubble’ a few seconds longer, when it is poured (grounds and all) into a cup about the size of an egg-shell, encased in gold or silver filigree-work, to protect the finger from the heat; and the liquid, in its scalding, black, thick, and troubled state, is imbibed with the greatest relish. Like smoking, it must be quite an acquired taste.”--MAXWELL’S _Shores of the Mediterranean_. CHICORY SECTION I. INTRODUCTION INTO ENGLAND.--CONTINENTAL PRODUCTION AND CONSUMPTION.