Page 1 Advertisements Column 5

Thames Star, Volume VIII, Issue 2873, 1 May 1878, Page 1

Grocery ! How to Make a Good Cup of Tea. A GOOD CUP oi? TEA is really a scientific preparation.' • Some prefer all black Tea, others a mixture of green. The most wholeBorne is that made from black alone, and if one feaspoonful 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 ; & 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 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 time it is poured over the leaves, or no good -Tea can be made. If the water has Btopped 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 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 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 added to that already - in the teapot. It saems an easy thing to make a Cup of Good Tea—and really is so, WHEN JTOU GET IT AT McGO WAN'S. 3/- Tea at McGowan's. . General Notices George Dalziel, B U T C HE B, Maey Steeet, BEGS to Thank the Thames Public for the liberal support accorded to him for the last Ton Years, and to inform them that he will SUPPLY THE PUBLIC WITH % MEAT M THE BEST QUALITY AS TJSDEE :— Roast Beef ... from 4d to s£d per 1b Boiling „ ... „ 3d to 4d do Legs of Mutton ... 4|d do Chops ... 4£d do Loins Mutton ... 4d do Sides Mutton ... 3sd do Fora Quarters Mutton 3d do Pork ' ... from sdto6d do Lamb in any quantity, from 2s 6d to 4s peiQr. Corned Beef equally as cheap. «g° CALL and GIVE A TEIAL. 1553 NOTICE. A PPLICATION TO BEGISTEE FOEMS Can now be obtained at THE EVENING STAR. OFFICE, Albert street. STEEDMAN'S SOOTHING POWDERS, JOB 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 Bpecial caution against the use of SUCH IMITATIONS. Purchasers are therefore requested carefully to observe the four" following distinctive characteristics, without which none are genuine j— Ist—ln every case the words JOHN STEBDMAN, CHEMIST, WALWORTH, &URREY, are engraved on, the Government Stamp affixed to each packet. 2nd —Each Single Powder has directions for the dose, and the words, JOHN STBBDMAK, Chemist, Walworth, Surrey, printed thereon. 3rd-—The name Steedman is always spelt with two EE'b. 4th—The manufacture is carried on solely at Walworth, Surrey. Sold in Packets by all Chemists and Medicine Vendors. Sold by KsjaWHOBHS, Pbobskb, and Co., I Auckland. 1966