If a percolator is not at hand, and you must make boiled coffee, see that the utensil in which you are to make it is perfectly clean. Rinse the teakettle, start with water freshly boiling, scald the pot, empty out the water, put in the coffee, allowing a heaping tablespoonful to each half pint of water; add a very little white of egg and sufficient cold water to moisten the coffee; pour over the boiling water, stand the pot over a quick fire, watch it carefully until it reaches boiling point, lift it from the fire, put it down and let it boil again; lift it again, bring to a boil the third time; throw in a tablespoonful of cold water, if making a single cup, and let it stand a moment until the grounds have thoroughly settled. Heat a tiny pitcher or pot with hot water, empty it out, drain the coffee into the pitcher and cover. Have ready the same amount of scalding, not boiled milk; put them on the tray and carry at once to the patient.