Then if we are to drink coffee let us consider momentarily how best to make it. One basic fact stands out--freshly ground coffee is best. Ground coffee loses its flavor on standing. It also loses its content of carbon dioxide. These two factors are definitely related but exactly how and why we do not know. In considering coffee-making precise scientific methods are everything. Our mothers, more energetic than the decadent women of today, made their own bread. They often appraised various flours by such rude methods and declared this brand better than that. How much could they have known about it? Did they keep every factor constant except the flour when making their tests? You know they did not. Go into the laboratory in the U. S. Bureau of Chemistry, where flour bought by the government is tested, and what do you see? You see an apparatus enabling the investigator to make bread from that flour holding every factor constant except the flour. All other materials used are precisely the same and all materials are carefully weighed. The dough is kneaded mechanically and timed exactly. Fermentation takes place in a cabinet at a constant temperature and for a definite time for all loaves. The same holds for the time and temperature of baking. The loaves are cooled just alike on wire meshes for the same time. They are weighed and their volumes measured. Then the investigator positively knows which flour makes the best loaf of bread and the government buys that flour for its hospitals and penitentiaries. It is exactly the same with coffee. To test coffees they must be infused in very precise ways. How is it done? In the first place pulverized coffee must pass a 30 mesh sieve and be like fine cornmeal, medium ground coffee must pass a 10 mesh sieve and be like steel cut; coarsely ground coffee must pass an 8 mesh sieve and appear like the rude, home ground bean of our childhood. Then boiling, boiling with egg, percolation and filtration must be tried on each by precise methods. A 40c. Mocha-Java coffee may be used with 12 grams of coffee and 240 cc. of water, except in the case of percolation which requires 480 cubic centimeters of water for 12 grams of coffee. In boiling with egg 10 grams of egg white were added. The infusion must be governed precisely. Boiling takes place in a seamless white enamel pot, cold water being poured over the coffee, the whole brought to a boil and boiling continued for three minutes; the infusion then stood five minutes and was ready. It was strained through cheese cloth. Percolation was carried out in the usual manner with an ordinary percolator, the water being cold at the start and boiling being continued for five minutes. In filtration a wire strainer was put across the top of the pot covered with a piece of tennis flannel upon which the coffee lay. Boiling water was poured through once.