Page 1 Advertisements Column 4

Thames Star, Volume VIII, Issue 2883, 13 May 1878, Page 1

Business Notices

THAMES STEAM BISCUIT MANIUFACTORY MEOTIE:■& DEY DESIRE to call the attention of ihe Publi and especially the Storekeepers of the Thames district, to the Large Stock of FLOUR, BISCUITS, CONFECTIONERY .\ FANCY GOODS^ AND FRUITS Which they haye on hand, and to arm 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. . IM" BISCTJITS We hare a large and varied assortment (aa per price list (o be had on application).

The ever increasing /demand for MeNNIE and Dbx's Biscuits, both for local use and for export, is sufficient guarantee of their unrivalled quality. We have prepared specially for 'Xmas trade, Pic-nic Parties. &c, 2lb.tins of Dessert Biscuits, including Macaroons, Ratifies, Cracknel Is, Savoy, &c. Wholesale price 30s per dozen; and People's Mixed at 25s per dozen. : 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, &o Stewing French Prunes, Musoatels, Almonde, Liquorice, Gipsy Nuts, Horehound Candy, Pink Juj übes. 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 piace to get Chbistmas Cakes and Piped Shobtbbead is ax Mennie and Dey's, QUEEN STREET. 11785

How to Make a Good Cup of Tea.

A GOOD CUP op 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 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 heat longer than rough ones j 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 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 he 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 Ton 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 seems an eacy thing to make a Cup of Good Tea —and really is so, WHEN STOU GET IT AT McGO WAN'S. 3/- Tea at McGowan's. THAMES VISITORS TO AUCKLAND CAN be accommodated with Comfortable PRIVATE BOARD and REBIDENCE upon moderate terms at— Mbs John Cashbl's, Upper Hobson street, .Auckland. Opposite Auckland Western Academy.

: ANCY SHOWCARDB in varionscolour V uneoual)ed for design and execution,! a i»he Xvßvnro Stib Office.,