Page 1 Advertisements Column 4

Thames Star, Volume VIIi, Issue 2825, 5 March 1878, Page 1

Grocery How to Make a Good Cup of Tea. A GOOD CUP op TEA is really a scientific preparation. Some prefer all black Tea, others a. ■ mixture of green. The most wholesome ia that made from black afono, and if one teaspnonful of tea be allowed' for each person besides . An extra one for the teapot, an in* fusion of excellent strength .may be obtained. The Tea should bt - made in a bright metal teapot if i possible, because bright substances retain the heat longer than rough ones ; n metal teapot extracts all the strength in the first infusion of Tea, leaving none for tho last brewing, an tarthenware teapot being slower in its action upon the herb admits of a belter Tea being poured out at last. Then the water must not only have just boiled, but be in the very ac! of boiling at the time it is poured over the leaves, or no good Tea can ' be made. If the water h»s stopped j or gone off the boil one half minute, the T«a will be w«ak and tasteless, ! for only water really at the boiling point will extract the qtinlities of the Tea, and it should stnnd from fifteen to twenty minutes before pouring out; The teapot should be thoroughly dry and warm before putting the Tra in. In rouring the . ' boiling water en to the Ten it is best , ' only to half fill the teapot, and ia ten minutes to add the remainder. By this process tbe heat is kept up. ' When th« 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 belter to use a second teapot, jug, or large cup, taking care to cover- closely, . and plnce in the oven till fully infused, then it may. be added to that already in the teapot. It seems an easy tiling to make a Cap of Good Txa —and really is so, WHUN YOU GET IT AT McGOWAN'S. 3/- Tea at McGowan's. General Notices George Dalziel, B U T C H E B, Mart Strbit, BEGS to Thank the Thames Public for the liberal support accorded to him {or the last Ten Years, and to inform them that ho will SUPPLY THE PUBLIC "WITH 5 MEAT S OF • THE BEST QUALITY AS UNDER: — Boast Beef * ... from 4d to 5Jd per lb Boiling „ ... „ 3d to 4d do Legs of Mutton ... 4Jd do Chops ... 4}d -do Loins Mutton ... 4d do Sides Mutton ... 3Jd do Fore Quarters Mutton 3d do. Pork ... from sdto6d do Lamb in any quantity, from 2s 6d to 4speiQr. Cor Led Beef equally as cheap. «r CALL and GIVE A THIAL. 1653 NOTICE. A PPLICATION TO BEGISTEB FOBMS Can now be obtained at THE EVENING STAB OFFICE, Albert street. STEEDMAN'S SOOTHING POWDERS, ' job CHILDREN CUTTING TEETH. CAUTION TO PURCHASERS. Tho value of tbia 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 solo has induced SPURIOUS IMITATIONS, some of which in OUTWARD APPEARANCE so closely resemble the original as to hiwe deceived many purchasers. The proprietor therefore feels it due. to the 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 whicli none are genuine;— let—ln every case the words JOHN STEEDMAN, CHEMIST, WALWQRTtf, SURREY, are engraved on the Government Bcamp affixed to each packet. 2nd—Each Single Powder has directions for the dose, and the words, JoaH Stkedxan, Chemist, Walworth, Surrey, printed thereon. 3rd —The name Slecdman is always spelt with two ES's. 4th—The manufacture is curried on solely at Walworth, Surrey. Sold in Packeta by all Chemists and Medicine Tendors. Sold by Kmpthobhjb, Pbomh, and Co., Auckland. 1986