Page 1 Advertisements Column 5

Thames Star, Volume VIII, Issue 2870, 27 April 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 .Tea, others a mixture of green. The most wholesome is that made from black alone, and if one teaipoonful 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 better Tea being poured but at last. Then the water must not only - have just boiled, bill 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 tho-, , roughly dry and warm before pat* . ting the Tea in. In touring the boiling water on to tbe Tea it is best only to half fill the teapot, and in ten minutes to add the remainder. By this process tho 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 coyer closely, and place in the oven till fully infused, then it miy be added to that already in the teapot. - It seems an easy- thing to; make a Cup of Good T«a—and really is so, . WHEN YOU GET IT AT McGOWAN'S. 3/- Tea at McGowan's. Qeneral Notices George Dalziel, B U T C H E E, Mabt Stbht, BEGS to Thank the Thames Public for the liberal support .accorded to him for tbe last Ten Years, and to inform them that he will SUPPLY THE PUBLIC WITH 5 MEAT'S 01 THE BEST QUALITY AS UNDER: — Roast Beef ... from 4d to s|d per lb Boiling „ ...' „ 3d to 4d do Legs of Mutton ... 4sd ■ do Chops ... 4|d do Loins Mutton ... 4d do "Sides Mutton ... 3H , do Fore Quarters Mutton 3d do Pork ... from sdto6d do Lamb in any quantity, from 2s 6d to 4s petQr. Corned Beef equally as cheap. sHr CALL and GIVE A TBIAL. 1553 N O T I C E. A PPLICATION TO REGISTER FOBMS Can now be obtained at 1 THE EVENING STAR OFFICE, Albert street. STEEDMAN'S SOOTHING POWDERS, JOB CHILDREN CUTTING TEETH. CAUTION TO PURCHASERS. The value of this well known Family Mcdi« cine has been largely tested in alt parts of the world, and by all grades of society, for upwards of FIFTY YEARS. Its well-earned extensive sale has induced SPURIOUS IMITATIONS, Borne of which in OUT* WARD APPEARANCE so closely resemble the original as to havo 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;— - Ist—ln every case the - words JOHN STEEDMAN, CHEMIST, WALWOBTH, SURREY, aro eugraved on.. the Government Stamp affixed to each packet. 2ad—Each Single Powder has directions for the dose, and the words, Johk Susdmaf, . Chemist, Walworth, Surrey, printed thereon. 8rd —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 Chemists and Medicine Vendors. Bold by EmpTHOBKB. Pbombb. and Co., Auckland. 1986