Page 1 Advertisements Column 4

Thames Star, Volume VIII, Issue 2885, 15 May 1878, Page 1

Business Notices THAMES STEAM BISCUIT MANUFACTORY MENNIE & DEY DESIRE to call tho attention of the Pnbli 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.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 Dey's Biscuits, both for local use and for export, is sufficient guarantee of their unrivalled quality. We have prepared specially for 'Xmas trade, Picnic Parties. &c, 21b tins of Dessert Biscuits, including Macaroons, Ratifies, Cracknel!», Savoy, &c. Wholesale price 30s per dozen, and People's Mixed at 25s per dozen. I2T FANCY GOODS EX HERO AND FAMENOTH, WE HAVE Crosee and Blackwell's r Game ... Pate's Pork ... „ Teal and Ham „ Savory Pies... - „ * , Ham and Chicken, &c Stewing French Prunes, Muscatels, Almonds, Liquorice, Gipsy Nuts, Horehound Candy, Pink Jujubes. B]ack 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 to get Cheistmas Caees and Piped Shortbread - is at Mennie and Dey'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 tt 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 ; a metal teapot extracts nil 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 bsing 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 putting the Tea in. In" ronring 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 tie 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 tho oven till fully infused, then it maybe added to that already in the teapot. It seems an easy thing to make a Cup of Good Tea—and really is so, WHEN YOU GET IT AT McGOWAN'S. 3/- Tea at McGowan's. THAMES VISITORS TO AUCKLAND CAN he accommodated with Comfortable PRIVATE BOARD and RESIDENCE upon moderate terms at— Mes John Cashel's, Upper Hobsoh street, Auckland. Opposite Auckland Western Academy. L ANCY SHOWCARDS in various colour «- uneouaTed for design and execution^ a ■the B'lNUfO Stib Office.