Page 1 Advertisements Column 5

Thames Star, Volume VIII, Issue 2847, 30 March 1878, Page 1

Grocery How to Make a Good Cup of Tea. A GOOD CUP or TEA is really a scientific preparation. Some prefer all black Tea, others a mixture of green. The most whole* some is that made from black alone, and if .«ne teaspoonfol of tea be allowed -for each person besides an extra one for the teapot, an infusion of excellent strength may be obtained. Tbe Tea should be made in a bright metal teapot if possible, because bright substances retain the heat longer than rough ones; a metal tenpot extract* 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 bettor 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 lime it is poured over tbe 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 Touring the boiling water on to the Ten 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 bettor to use a second teapot, jug, or large cup, tßking care to cover closely, and place in tbe oven till fully infused, then it may be added to that already in tbe teapot. It seems an easy thing to make a ■ , Cup of tfooD Tba.—and really is so, WHE.iT YOU GET IT AT McGO WAN'S. 3/- Tea at McGowan's. General Notices George Dalziel, B U TO HE R, Mabt Strut, BBG9 to Thank the Thames Public for the liberal support accorded to him for the last Ten Years, and to inform them that he will SUPPLY THE PUBLIC WITH 5 MEAT S or •. THE BEST QUALITY AS .UHDBB:— . Roast Beef ... from 4d to s}d per lb Boiling „ ... „ 3d to 4d do Legs of Mutton ... 4}d do Chops , ... 4Jd do Loins Mutton ... 4d do Sides Mutton" ... Btf do Fore Quarters Mutton 3d do Pork ... from 5d to 6d • do Lamb iaany quantity, from 2s 6d to 4speiQr. Corned Beef equally as cheap. tST CALL and GIVE A TRIAL. 1553 NOTICE. A PPLICATION TO REGISTER FORMS. Can now be obtained at' THE EVENING STAR OFFICE, Albert street. STEEDMAK'S SOOTHING POWDERS, FOB CHILDREN CUTTING TEBTH. CAUTION TO PURCHASERS. The value of this well known Family Medicine has. been largely tested in all parts of the world, ahd by all grades of society, for up. wards 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 are 1 genuine;— let—ln every case the words JOHN I STEEDMAN, CHEMIST, WALWOBTH, SURREY, are engraved on the Government Stamp affixed to each packet. 2nd—Each Single Powder has directions for the dose,, and the words, Johit Stskdjcak, Chemist, Walwortb, Surrey, printed thereon. Brd—The name Steedmau is always spelt with two ES's. 4th—The manufactare is oarried on solely at Walworth, Surrey. Sold in Packets by all Chemists and Medicine Vendors. Sold by KiMPTHoiuri, Pbossrb, and Co., Auckland. J-^6