Page 1 Advertisements Column 4

Thames Star, Volume VIII, Issue 2827, 7 March 1878, Page 1

Grocery How to Make a Good Cup of Tea. A GOOD CUP of TEA is really a scientific preparation. Some prefer all black Ten, others a mixture of green. The most wholesome is that made from black alone, and if one teaspoonful of tea be ' allowed for each person besides anextmone for the teapnt, an infusion of excellent .strength may be obtained. The Tea should be niiido in a bright metal teapot if possible, because bright substances retain the heat longer than rough ones ; & metal teapot extracts all the strength in the first infusion of Tea, leaving 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 yery act of boiling at the time it is paured over th» leaves, or no good Tea can bo made. If the water lihs stopped or gone off the boil one half minute, the Tta will be weak and tasteless, 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 Tea in. In rouring the boiling water en to tbe Ten it is best only to half fill the teapot, and in ten minutes to add the remainder. By this process t'.ie 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 largo cup, taking care to cover closely, and place in the oven till fully*infu*ed, then it may be added to that already in tho teapot. It seems an easy thing to make a Cup of Good Tea—and really is so, WHEN rOU GET IT AT McGOWAN'S. 3/- Tea at McGowan's. General Notices George Dalziel, BUTCHER, Maby Stbebt, BEGS to Thank the Thames Public for tbe liberal support accorded to hint for tbe last Ten Years, and to inform them that he will SUPPLY THE PUBLIC . "WITH SMEAT S OP THE BEST QUALITY AS UNDEB: — Ronst Beef ... from 4d to s£d per lb Boiling „ ... „ 3d to 4d do Legs of Mutton ... 4£d do Chops ... 4£d do Loins Mutton ... 4d do Sides Mutton ... 3|d do Fore Quarters Mutton 3d do Pork ... from 5d to6d do Lamb in any quantity, from 2s 6d to 4s peiQr. Corced Beef equally as cheap. «3T CALL and GIVE A TRIAL. 1553 N O T I C E. A PPLICATION TO REGISTER FORMS Can now be obtained at THE EVENING STAR OFFICE, Albert street. STEEDMAN'S SOOTIIING POWDERS, FOB CHILDREN CUTTING TEETH. CAUTION TO PURCHASERS. The value of this well known Family Medicine has, been largely tested in all parts of tho 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 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 which none aro genuine ;— lat—ln every case the words JOHK STEEDMAN, CHEMIST, WALWORTH, SURREY, aro engraved on the Government Stamp affixed to each packet. 2nd —Each Single Powder has directions for the dose, and the words, Johk Stbkdman, Chemist, Walworth, Surrey, printed thereon. 3rd—The name Steedman is always spelt with two EE's. 4th—The manufacture is carried on solely at Wttiworth, Surrey. Sold in Packuts by all Chemists and Medicine Vendors. Sold by Kkmjpthobhk, Pbobsbb, and Co., Auckland. 1.980