Page 1 Advertisements Column 4

Thames Star, Volume VIII, Issue 2881, 10 May 1878, Page 1

1 Business Notices THAMES STEAM BISCUIT MANUFACTORY MENNIE & DEY TTVESIRE to call tho attention of ihe Publi XJ and especially the Storekeepers of the Thames district, to the Large Stock of FLOUR, BISCUITS, CONFECTIONERY FANCY GOODS, AND FRUITS Which they have on hand, 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, ; XN BISCUITS We have a large and varied assortment (as per price list to be had on application). The ever increasing demand for MENNIE and Dot's Biscuits, both for local use And for_fxport, 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, Cracknel!», Savoy, &c. Wholesale price 30a per dozen, and People's Mixed at 25s per dozen. IS FANCY GOODS EX HERO AND FAMENOTH, . WE HATE Croise and Blackweil's Game ... Pate's • Pork ... „ Veal and Ham -«. „ Savory Pies... „ Ham and Chicken, &c -' Stewing French Prunes,' Musoatels, 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 'Xmas presents. Holly Wreaths ;and Sprays, Motto and Fancy Gelatine Flags, and Wedding Cake Ornaments in great variety. The best place tq get Christmas Cakes and Piped Shoetbeead is at Mennie and Day's, QUEEN STREET. - 1785 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 Toa 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 out at laßt. Then the water must not only have just boiled, but be in jfche 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 patting the Tea in. In touring the boiling water on to the Ten it is best only to half fill the teapot, aud 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 seems an easy tiling to make a Cup of Good Tba. —and really is so, WHEN STOU GET IT AT McGK) WAN'S. 3/- Tea at McGowan's. THAMES VISITORS TO AUCK. '. CAN be accommodated with Comfortable PRIVATE BOARD and RESIDENCE upon moderate terms at— Mbb John Cashed' S/ Upper Hobson street, ' Auckland. Opposite Auckland Western Academy. \-ij ANCY SHOWCABDS in various colour 5 uneouaDco* for design and execution, a qhe JB'bnwg Stib Office.