Page 1 Advertisements Column 4

Thames Star, Volume VIII, Issue 2884, 14 May 1878, Page 1

Business Notices

THAMES STEAM BISCUIT MANUFACTORY MENNIE■■& DEY "fvESIRE to call ths attention of she Publ\ JLJ and especially, the Storekeepers of the Thames district, to the Large Stock of . FLOUR, BISCUITS, CONFECTIONERY FANCY GOODS, AN D. FRUITS Which they have on hand, and to arm ' suitable for t Christmas Trade, Vfhich 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 BISOtriTS We have a large and varied assortment (as per price list to be ha,d on application). The ever increasing demand for Mennib ,and Dbx's Biscuits, both for local use and for export, is sufficient guarantee of their nnrivalled quality. We have prepared specially for 'Xmas trade, Pic-nic Parties. &c, 21b tins of Dessert Biscuits, including Macaroons, Ratifies, Cracknel!s, Savoy, &c. Wholesale price 30s per dozen, and People's Mixed at 25s per dozen. IN PAJJOY GOO^S EX HERO AND FAMENOTH, WE HAVE 'vCrosse and Blackwell's Game ... Pate's Pork ... „ Veal and Ham » Savory Pies... „ Ham and Chicken, &o 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 Boxeß suitable for 'Xmas presents. Holly Wreaths and Sprays, Motto and Fancy Gelatine Flags, and Wedding Cake Ornaments in great variety. The best place to, get Chbistmas Cakes and Piped Shobtbbead Mennie and pey's, QUEEN STREET. 1785

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 teaspnonful of tea* bo 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 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 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 rouring the boiling water on to. the.Te.'i 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 pluce in the oven till fully infused, then it may be added to that already in the teapot. It seems an easy thing to make a Cup of Good Tea—and really is so, WHEN rOU GET IT AT McGOWAN'S. 31- Tea at McGowan's. THAMES VISITORS TO AUCKLAND CAN be accommodated with Comfortable PRIVATE BOARD and REBIDENCE upon moderate terms at — Mbs Johst Cashes'a, Upper Hobson street, Auckland. Opposite Auckland Western Academy. 1 ANOY SHOWCARD9 in various colour 1 uneau&Ted for design and execution I a the K'BNIFO St'.b Qllice.