Page 1 Advertisements Column 4

Thames Star, Volume VIII, Issue 2822, 1 March 1878, Page 1

: Grocery How to Make a Good Cup of Tea. A GOOD CUP of TEA ii ; really a scientific preparation. Somo prefer all black Tea, others « - mixture of green. The most whole* ; some is that made from black alone, and if ens teaspoonful of tea be allowed for' each person besides an extra one for the .teapot, an infusion of excellent strength may be obtained. The Tea should be made in a bright metal teapot if possible, because bright substances retain the heat longer than rough ones; & metal teapot extracts all the strength in thft first infusion of Tea, " leafing none for the last brewing, an ' earthenware teapot being slower in ■ - its action upon the herb admits of a better Tea* being poured out at last. Then the water must not only have just boiled, but be in the very act of boiling at the time it is poured over the leaves, or no good Tea can be made. If the water has stopped or gone off the boil one half minute, the Tea will be weak' and tasteless, 1 for only water really at! the boiling point will extract the qualities of the Tea, and it should stand from fifteen to twenty minutes before pouring out. The teapot should be thoroughly dry and warm before .putting the Ten in. In touring the ,/ ; boiling water on to the Tea it is best ; only to half fill the teapot, and in, ten minutes to add the remainder. : By this process the heat is kept up. When the infusion has once been , made it is useless to add any more Tea to that already in the teapot. If more be required, it is better to use a second teapot jug, or large cup, taking care to cover closely, and place in the oven till fully infused, 1 then it may bo added to thet already in tbe teapot. ■ It seems an easy thing to make a ! Cup of Uood Tba.—and really is bo, WHEN rOU (JET IT AT McGOWAFS. 3/- Tea at McGowan's. General Notices George Dalziel, BTJTOHBB, Mabt Stbbbt, BEG 9to Thank the Thames Public for the liberal support accorded to him for the last Ten Years, and to inform them thai he will ' SUPPLY THE PUBLIC "WITH ;» MEAT S or THE BEST QUALITY A3 UMDEB J — Boast Beef ... from 4d to s}d per lb Boiling „ . ... „ 3d to 4d do Logs of Mutton ... 4Jd do Chopß . ... 4*d do Loins Mutton ... 4d do Sides Mutton ... 3Jd do Fora Quarters Mutton 3d do Fork ... from sdto6d do Lamb in any quantity, from 2s 6d to 4s peiQr. Corcea Beef equally as nhen p. «ST CALL and GIVE A TEIAL. 1553 NOTIO E. A PPLICATION TO EEGIBTEE FOEMS Can now be obtained at THE EVENING STAE OFFICE, Albert street. STEEBMAN'S SOOTHING POWDBBS, ■ • ■- ■■■ ■ 108 •'■. CHILDREN CUTTING TEETH. CA.UTION TO PURCHASERS. The value of this well known Family Medicine has been largely tested in all parts of the world, and by all grades of society, for upwards of FIFTY YEARS. Its well-earned extensive sale has induced SPURIOUS IMITATIONS, some of which in OUTWARD APPEARANCE so closely resemble the original as to have deceived many purchasers. The proprietor therefore feels it due to tbe public to give a special caution against the use of SUCH IMITATIONS. Purchasers are therefore requested carefully to* observe" the four following distinctive characteristics,- without which none are genuine ;— 1st —In every case the words JOHN STEEDMAN, CHEMIST, WALWOKTtf, SURREY, are engraved on the Government Stamp affixed to each packet. 2nd—Each Single Powder has directions for the dose, and tbe words, John Stbkdiuk, Chemist, Walworth, Surrey, printed thereon. 3rd—-The name Steedtnau is always spelt with two EE's. 4th —The n.anufucture is carried on solely at Walworth, Surrey. Sold in Packets by all Chemists and Medicine Vendors. Sold by Ksmfthobic*, Pbosbkb, and Co., Auckland. lOflfi