The principal points are these:--The coffee,--_Turkey or Bourbon_,--should be roasted only till it is of a _cinnamon colour_, and closely covered up during the process of roasting. In France this is done in closed iron cylinders, turned over a fire by a handle, like a grindstone. The coffee should be coarsely ground soon after it is roasted, but not until quite cool: some think its _aroma_ is better preserved by beating in a mortar, but this is tedious. The proportions for _making coffee_ are usually _one pint of boiling water to two and a half ounces of coffee_. The coffee being put into the water, the coffee-pot should be covered up, and left for two hours surrounded with hot cinders, so as to keep up the temperature, without making the liquor boil. Occasionally stir it, and after two hours' infusion, remove it from the fire, and allow it a quarter of an hour to settle, and when perfectly clear, decant it. Isinglass, or hartshorn shavings, are sometimes used to clarify coffee; but by this addition you lose a great portion of its delicious aroma. Coffee in England is generally _over-roasted_, and to this fault arise all the inconveniences which are so often attributed to coffee, but which, in reality, are produced by the imperfect modes of its preparation.--_From the Coffee-Drinker's Manual, translated from the French_. _Ivy_. Attached to the officers' barracks at Winchester, is a very fine specimen of ivy; its trunk has been severed off to a height of more than two feet from the ground, yet it has for years continued in healthy vegetation.--_Gard. Mag_. _Parasite Sycamore_. In Kinmel Park, Denbighshire, is an oak tree, which, twenty or thirty years ago, lost one of its largest branches by the wind, and a partial decay was the consequence; a key from a neighbouring sycamore fell into the fracture, which, vegetating, has formed for the old mutilated oak a new head. This parasite appears to have so completely seated itself, that, though the place of its first lodgment is twelve feet from the ground, it is thought that its roots will very soon penetrate to the earth, and at last destroy its venerable nurse.--_Ibid_. _Turpentine_. Common turpentine is the produce of the Scotch pine. Trees with the thickest bark, and which are most exposed to the sun, generally yield the most turpentine. The first incision is made near the foot of the tree, and as the resin flows most abundantly in hot weather, the operations are begun about the end of May, and continued to September. The juice is received into holes dug in the ground, is afterwards taken out with iron ladles, poured into pails, and removed to a hollow trunk, capacious enough to hold three or four barrels. _Essential oil of turpentine_ is obtained by distillation. _Common resin_ is the residuum of the process for obtaining the essential oil. _Tar_ is obtained from the roots and other parts of old trees. _Med. Botany_. _Gum Arabic_.