I Grocery How to Make a Good Cup of Tea. A GOOD CUP of TEA is really a scientific preparation. Some prefer all black Tea, 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 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; a 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 abetter 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, 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 pouring 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, then it may be ndded to that already in tbo teapot. ■ It seems an easy thing to make a Cup of Good Tba—and really is so, „ WHEN rOU GET IT AT McGOWAN'S. 3/- Tea at McGowan's. General Notices George Dalziel, BUTCHER, Mabt Strut, BEG 9to Thank the Thames Public for the liberal support accorded to him for the Fast Ten Years, and to inform them that he will SUPPLY THE PUBLIC WITH . S MEATS ' ■ ■;. or ' THE BEST QUALITY AS UNDER: — Boast Beef ... from 4d to s|d per 1b Boiling,, ... „ 3d to M do Legs of Mutton ... 4}d do Chops ... 4jrd do Loins Mutton ... 4d do Sides Mutton ... 3|d do Fore Quarters Mutton 3d do Fork , ... from 5d to6d do Lamb in any quantity, from 2s 6d to 4s peiQr. Corned Beef equally as cheap. . t3r CALL and GIVE A TRIAL. 1553 NOTICE. A PPLICATION TO EEGISTEE FOBMS Can now be obtained at' THE EVENING STAB OFFICE, Albert street. STEBDMAN'S BOOTHOTG POWDERS, *OK CHILDREN CUTTING TEETH. CAUTION 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 the public to give a special caution against the use of SUCH IMITATIONS. Purohasers"are therefore requested carefully to observe the four following distinctive characteristics, without which none are genuine j— Ist—ln every case the words JOHN STEEDMAN, CHEMIST, WALWOBTH, SURREY, are engraved on the Government Stamp affixed to. each packet. 2nd—Bash Single Powder has directions for the dose, and the words, Johk Stbidkak, Chemist, Walworth, Surrey, printed thereon. Brd—The name Steedmaa is always spelt with two EE's. 4th—The manufacture is carried oa solely at Walworth, Surrey. Sold in Packets by all Chemists and Medicine Vendors. Sold by KnczTKOBHB, PBomn, and Co., Auckland. . 1986
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Thames Star, Volume VIII, Issue 2844, 27 March 1878, Page 1
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635Page 1 Advertisements Column 4 Thames Star, Volume VIII, Issue 2844, 27 March 1878, Page 1
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