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Thames Star, Volume VIII, Issue 2952, 1 August 1878, Page 1

Business Notices

[Established 1869.]

R. WISEMAN, PRACTICAL TAILOR, Bbown Street, G EAHAMS TO W N, 1 N returning THANKS for the Inrgp amount 1 of PATRONAGE and EEOOMMENDATION with which he has been favoured during his residence on the Thames, rospect» fully announces that on account of his STEADILY INCREASING- BUSINESS HE HAB REMOVED TO LARGER AND MORE COMMODIOUS PREMISES (Seven Doors from the Bank of New Zealand.) B.W. having had many years' London and Colonial Experience, Receiving all Orders, Cutting every Garment himself, and Personally Superintending the Maiing-up, he can GUARANTEE to his Customers the Fullest; Satisfaction as regards . * QUALITY * "I™ * STYLE, * ** F I T ** AND «^° WORKMANSHIP! .gf ENGLISH AND COLONIAL CLOTHS And TWEEDS in GREAT VARIETY, first-class quality only kept IN STOCK. ENLARGEMEKTJF PREMISES. 1. WOOD, TTAViNG made considerable alterations and Additions to his Premises, begs to draw the attention of the Public to his Wellassorted Stock of Men's Clothing 8c Tobacconists' Goods. THE CLOTHING DEPARTMENT Will be'fou»d to be supplied with every description of GENTLEMEN'S APPAREL, Which will be edM ot prices to induce purchasers to become regular customers. The Tobacconists' Department Is replete with every description of SMOKERS' REQUISITES, Including the Beßfc Brands of TOBACCO and CIGARS, MEERSCHAUM and other Pipes ; Pouches in all the newest designs and materials, Cutlery of the best Sheffield makes, and an infinite variety of Fancy Goods. A Large Assortment of CONCERTINAS to '=> • choose from. BEST TOBACCO CUT DAILY. T- WOOD'IsHORTLAND. POLLEN STREET)

How to Make a Good Cup of Tea. A GOOD CUP of TEA is really a soientific preparation. Some prefer all black Tea, others a mixture of green. The most wholesome is that made from black alone, and if one tcaspoonful 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 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 bettor Tea being poured out at last. Then the water must not only have jußt boiled, bul 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,. tli« 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, and in ten minutes to add the remainder. By this process fc!<e 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. Ife seems an easy thing to make a Cup of Good Tea —and really is so, WHEN STOU GET IT AT McGOWAN'S. 3/- Tea at McGowan's.