It is necessary to clear the liquid only when the grounds are steeped in the water loose, not inclosed in a bag. The following methods may be used:

1. Egg-white: (a) Add an egg-white to the dry grounds; stir the mixture well. Use the cold-water or the quick cold-water method of brewing. Add a beaten egg-white to a pound of freshly ground coffee, mix it well, spread it out to dry; then put it in a tight container till it is used. This treatment will also aid in preserving the strength of the coffee. Use the straight cold-water process for this coffee, and soak the grounds for a few minutes in the water first if possible. Coffee so prepared should never be put in a percolator, since it clogs the sieve. Strength of flavor cannot be obtained if the hot-water method is used, (c) Add 1 raw eggshell to each pint of water, and make coffee by the cold-water process.

2. Sifting. A coffee which gives much trouble from muddiness may be sifted dry through a strainer, the coarse part used for boiled coffee and the fine part for drip or percolator coffee.

3. Cold water. Remove the coffee from the fire as soon as it is cooked; pour slowly into it a small quantity of cold water, not more than 1/4 cup to 2 cups of the beverage, and set it aside to settle.

4. Hot coffee. Pour out a little of the coffee into a cup; return the clear part of this to the pot through the spout. Repeat this process two or three times till no grounds appear in the cup. Allow it to stand for a few minutes to settle.