Page 1 Advertisements Column 5

Thames Star, Volume VIII, Issue 2859, 13 April 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 wholesome 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 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 a ; < betttr Tea being poured out at last. Then the water mast 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 mouring 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 tlie 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 added to that already in the teapot. , , It teems an easy thing to make a Cup of Good Tkjl—and really is so, WHEN JTOU GET EE AT McGOWAN'S. 3/- Tea at McGowan's. General Notices George Dalziel, B U T C H E B, Mary Stbebt, BEGS 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 S MEATS or •.. . ■. : . ■■ THE BEST QUALITY A 8 U»DEB:— Roast Beef ... from 4d to s|d per lb Boiling j, .... ,i 3d to4d do Legs of Mutton ... 4Jd do Chops .... 4}d . do Loins Mutton ... 4d do Sides Mutton ... 3|d do Fore Quarters Mutton 3d do Pork ... from sdto6d do Lamb in any quantity, from 2s 6d to 4a peiQr. Corned Beef equally as cheap. * tSt CALL and GIVE A TBIAL. 1653 NOTICE. APPLICATION TO BEGISTEB FOBMS Can now be obtained at' THE EVEN ING STAB OFFICE, Albert street. STEBDMAN'S SOOTHING POWDERS, POB CHILDREN CUTTING TEETH. CAUTION TO PURCHASERS. The value of this well known Family MedU cine has been largely tested in all parts of the world, and by all grades of society, for upwards of FIFIY 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 tho use of SUCH IMITATIONS. Purchasers are therefore requested carefully to observe the four following distinctive characteristics, without which none are genuine;— ■ . * • : lst-^-In every caso the ,words JOHN STEEDMAN, CHEMIST, WALWORTH, SURREY, are engraved oh the Government Stamp affixed to each packet. 2nd—Each Single Powder has directions for the dose, and tho words, Johk Stbkdkak, Chemist, Walworth, Surrey, printed thereon. 8rd —The name Steedman is always spelt with two EK's. 4th—The manufacture is carried on solely at Wslworth, Surrey. Sold in Packets by all Chemists and Medicine Vendors. Sold by KnrxHOBHB, Pjkmmxb, and Co., ; Auckland. W6