Page 1 Advertisements Column 4

Thames Star, Volume VIII, Issue 2879, 8 May 1878, Page 1

Business Notices j. " '. ■■■.'. .' . .'-■ THAMES STEAM BISCUIT MAO FACTORY. MEOTIE > DEY DESIRE to call tho attention of •ihePubli and especially tbe Storekeepers of the Thames district, to the Large Stock of FLOUR, BISCUITS, CONFECTIONERY FANCY GOODS, AND FRUITS Which they have on hnnd, and to arriv suitable for Christmas Trade, which will be sold at the Lowest possible Price as they wish to effect a Speedy Clearance. Our Stock of Flour comprises Adelaide, Auckland, and best Sou them Brands, in sacks and 501b bags, at Mill prices, for Cash. IN BISCUITS We have a large and varied assortment (as per price list to be had on application). The ever increasing demand for Mennie and Dex's Biscuits, both for local uae and for export, is sufficient guarantee of their unrivalled quality. We have prepared specially for 'Xmas trade; Pic-nic Parties. &c, 21b tins of Dessert Biscuits, including Macaroons, Ratifies, Cracknells, Savoy, &c. Wholesale price 80s per dozen, and People's Mixed at 25s per dozen. > v IS FANCY GOODS EX HERO AND FAMENOTH, WE HAVE Crosse and Blackwell's , Game ... Pate's Pork ... „ Veal and Ham . „ Savory Pies... „ Ham and Chicken, &c Stewing French Prunes, Muscatels, Almonds, Liquorice, Gipsy Nuts, Horehound Candy, Pink Jujubes. Black Currant Lozenges , Cough „ Musk „ Extra Mints London Mixtures Turkish Delight, Aniseed Balls. Somebody's Luggage. Fancy Boxes suitable for 'Xmae presents. . Holly Wreaths and Sprays, Motto and Fancy Gelatine Flags, and Wedding Cake Ornaments in great variety. The best place to get Ghbistmas Cakes and Piped Shobtbbead IS AT '' Mennie and Dey's, QUEEN STREET. .1785 How to Make a Giaod Gup 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 tbat made from black alone, and if one teaspoonful 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 beat 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 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 tbe leaves, or no good. Tea can i be made. If the water has stopped . j or gone off the boil one half minute, j 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 ont. The teapot should be thoroughly dry and warm before putting the Tea in. In pouring 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, tben it may be added to that already in tbe teapot. It seems an easy thing to make a Cup of Good Tea—and really is so, WHEN YOU GET IT AT McGO WAN'S. 3/- Tea at McGowan's. THAMES VISITORS TO AUCKLAND ; CAN be accommodated ,with Comfortable PRIVATE BOARD and RESIDENCE upon moderate terms at— Mhs John CASHEL'a, Upper Hobeon street, .Auckland. x Opposite Auckland Western Academy. * A^CY SKOY7OAIIDS in yario«BcolGUt I un qual'cd for design and execution, a qhe BTIKIPO StAb Office.