Turkish Coffee is popular throughout the world, and is excellent when properly made. A copper coffee-pot with a long handle and without a lid, is used. About ¾ oz. of very finely ground coffee and the same of sugar to a fraction over a gill of water are the proportions for one cup of Turkish coffee. Put all in the coffee pot, and stir till the mixture comes to the boil and is frothy. Remove from the fire and, when the froth has subsided, the pot is replaced on a brisk fire, and the operation is repeated three times in all. Just before serving, a little cold water is added to settle the dregs, and a few drops of rosewater. Milk is never mixed with Turkish coffee.