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subjects for their grand monarque to put down this practice: what he could not do, Pro- copius and the other coffee-keepers: ac- complished. The cabarets were deserted by men of letters, the coffee-houses be- came the places of their resort, and at       this period, Saurin, La Mothe, Danchet, Boindin, J. B. Rousseau, &c., met there, and planned or composed some of their most celebrated pieces. For some years after the introduction of coffee into France it was drunk after the oriental mode, without milk or sugar. The first kind of cafe au lait was made by boiling the coffee in milk. In 1683, Mad. Sevigne, in a letter to her daughter, advised her to use a little milk with her coffee, in imitation of the practise of the Marquesse de la Sabliere, who being in a delicate state of health, had begun to       use milk in her tea. In 1690, Madame de Sevigne herself adopted the practise, which she thus describes and praises in       a letter from her seat at Rochers in Bre- tagne. "We have here good milk and       good cows: we have taken the whim (fan-        taisie) to cream this good milk, and to mix        it with sugar and good coffee. My dear        child it is an excellent thing, and from        which during Lent I receive great comfort        Da Bois (her physician) approves of it for