Page 1 Advertisements Column 4

Thames Star, Volume VIII, Issue 2896, 28 May 1878, Page 1

Grocery How to Make a Good Cup of Tea. A GOOD CUP o* 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 bo 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 hns 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 rouring the . boiling water on to the Tea it is best only to half fill the teapot, and in ten minutes to add the remainder. _ By this process tW 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 thing to make a Cup of Good Tea—and really is so, WHEN rOU GET IT AT McGO WAN'S. 3/- Tea at McGowan's. General Notices JOHN TOWNSEND, BUT GHEE, (Late or Owen Sweet), BEGS to inform his old Custom an and the Public generally, that ' HE HAS Now Opened his New Premises IN POLLEN 3TREETJ With a Splendid Stock of Beef, Mutton! Lamb,- Pork, &c, &c, which it is his inten-"" tion to dispose of at very Moderate Prices. The Premises have been fitted up regardless of expense, and for Quality and Cleanliness J. T. defies competition. JOHN TOWNSEND, Next Mr Tbos. Vealb's, POLLEN STREET, SHORTLAND. '■ . , 2263 George Dalziel, BUTCHER, Mabt Stbeet, BEGS to Thank the Thames Public for the liberal support accorded to him for the last Ten Years, and to inform them that he will SUPPLY THE PUBLIC ■WITH .5 ME AT 5 THE BEST QUALITY AS TTNDEE: — Boast Beef ... from 4d to s£d per lb Boiling „ ... „ 3d to 4d do Legs of Mutton ... 4£d do Chops ... 4Jd do Loins Mutton ... 4d do Sides Mutton ... 3£d do Fore Quartors Mutton 3d do Pork ... from sdto6d do Lamb in any quantity, from 2s 6d to 4s petQr. Corned Beef equally as cheap. 1& CALL and GIVE A TEIAL. . „ 1553 " "^ATER ENGINES! A. & G. PRICE A HE PREPAKED TO SUPPLY WATER ENGINE S, O* AKX SIZE OB POWEB. Sundry Sizes ready for delivery. Estimates of Hydraulic Machinery of any description to be nad on application AT FOUNDRY, GRAHAM S T O W N. 1118