Page 1 Advertisements Column 5

Thames Star, Volume VIII, Issue 2848, 1 April 1878, Page 1

Grocery How to Make a Good Cup of Tea. A GOOD CUP o* TEA is really a loientific preparation. Some prefer all black Tea, others a mixture of green. The most wholesomo is that made from black alone, 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 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 a belter 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 oTer the leaves, or no good Tea can be made. If the water has stopped or gone off the boil one half minute, the Tea wilt ba 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 befora pouring out. The teapot should be thoronghly dry and warm before putting the Tea in. In rouring 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 tlie heat is kept up. When tho infusion has once been made it is useless to add any more Tea to that already in the teapot. If more bo required, it is better to use a second teapot, jug, or large cup, taking care to cover closely, and place in the oren till fully infused, then it may be added to that already in the teapot. It seems an easy thing to make a Cap of Good Tia—and really is so, WHIN rOU GET IT AT McGOWAN'S. 3/- Tea at McGowan's. General Notices George Dalziel, BUTCHER, Maey Stbbxt, BEGS to Thank the Thames Public for the liberal support accorded te him for the last Ten Years, and to inform them that he will SUPPLY THE PUBLIC WITH £ MEAT S OF THE BEST QUALITY AS UKDEE:— Boast Beef ... from 4d to S|d per lb Boiling,, ... „ 3dto4d do Legs of Mutton ... 4Jd do Chops ... 4}d do Loins Mutton ... 4d do Sides Mutton ... 3id do Fore Quarters Mutton 3d do Pork ... fromsdto6d do Lamb in any quantity, from 2s 6d to 4spetQr. Coned Beef equally as cheap. 9SF CALL and GIVE A TRIAL. 1553 NOTICE. A PPLICATION TO EEGISTEE FOEMS Can now be obtained atl THE ETENING STAR OFFICE, Albert; street. STEEDMAN'S SOOTHING POWDERS, FOB 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 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 genuine;— 1st —In every case the words JOHN STESDMAN, CHEMIST, WALWORTH, SURREY, are engraved on the Government Btamp affixed to each packet. 2nd —Each Single Powder has directions for the dose, and tho words, Jqhx SinoKAir, Chemist, Walwortb, Surrey, printed thereon. Brd—The name Steedman is always spelt with two EE's. 4th—The manufacture is carried on solely at Walworth, Surrey. Sold in Packets by all Chemist* and Medicine Vendors. Sold by KiKPTHOBira, Pbomkb, and Co., Auckland. . 1986