17 / 78
1
BBJWU'AS'? BB:VBAGBS.
1'f
becaa9e
if
you
do
not (
aDd
we b.v&.
known
rmny
-
otherwise accomplished
peraoDS
fail
in~----·
..f.
·-'
sideratum), here i&a
reci~~Or yo~""r~
.
··~:
Io the first place,
the
tea-pot
must
be
thorough-
1
y
clean,
and
tfl.e
water
thoroughly boiling. ·There
should not
be
a leaf of stale
teo.
left from
the
last
meal. The tests of boiling are l'lll'ious with
dif–
fere.nt people, but
there
can
be
no uncertainty
if
the steam oome out of the
lid
of the kettle ; and
it
is
best
therefore
to be
sure upon
that
.evidence.
No
good
tea
can
be
depended
upon from an
um, because an urn
cannot
be
kept boiling,
and
water should
n;:~ut
UJ>?D
tea
but
in~
thoroughly and
y
boilmg
state. ·
Hit
has done
boiling,
it
should
be·
made
to
boil·again.
Boiling,
proportion,
and·
attention, are the
three
ma.gic
words
of
tea
maJring.
The
water
aboaW
be
soft,
bani
water
being
8111'&
to
spoil .
9e
beli
tea.
~
and
it
ia
adrilable to
&he:·
ta-pot
&o~nst
a
chill
by letting
a
~wmtity
of
Lot
water
st.and
in
it
befbre
!OU
~ empt~
it
out of
coune,
when
yoo.
ao
so.
These
prewaea
being
taken· care
o(
exoellem
te&
aa
be ·
IDlllt.
for one
penon,.
by
~
mto
the
pol
two or
three tea.-epoonfuls,
and
u · mllCh
water
u
will
cover the quantity ;
let
tbia
~
ive
minate1,
uid
then
add
as much more •
will
twice fill
the
cup
ra
are
going
1D
use. ..
Le.Ye
thia
~
water
amt.her five minut.es,
Md
then,
.fir#.,..
ting the
euga.r
and
milk
into
the cup,
pom
out
the
tea. ;
milking sure
to
put
in
aoother cup
of
boiling
wat.er
direclly.
..
2