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1. Having obtained really good berries they should be roasted as required with care to obtain well-flavoured coffee; a burnt berry will spoil the whole brew.

2. The best way is to melt a very little butter in a stewpan, put in a tablespoonful of berries at a time, stir them about over a very low heat ‘till they turn a light Havana brown. If a berry takes a darker tint, throw it away at once.’

3. Roast them in relays of a tablespoonful a time, and pass them straight to the hand coffee-mill from the pan.

N.B.—‘The butter prevents the escape of much of the fragrance of the berries whilst roasting, and becomes quite dried up before the process is finished;’ but only sufficient should be used to lubricate the berries. [Col. Kenney Herbert was a noted epicure and amateur cook, and his advice is always worth consideration. He is one of the ‘Good Things in England’ and will frequently be quoted in this book. Mrs. Roundell’s practical Cookery Book (see Authorities) is another of our ‘good things.’ What she doesn’t know about country house housekeeping and cooking isn’t worth knowing. She also will be frequently quoted.—ED.]