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BJLBADAST BBVERAG.SS.
" Of
tea, made for a
party.
a.
spoonful for
each
_and.on~
large
one over must be used, ta.king care
never to
·~ain
tlie
tea-pDt
1
and
al
wa.
ys
to add
the
requisite
qWllltity
of
boiling
water, just mentioned.
Now have
a.
cup of
tea
thus well
111aJe,
and
you
will find it a very different
thing
from the insipid
dilution which some ea.11 tea, watery at the edges,
and transparent half way down
i .
or the syrup
in–
to
which some convert their
tea,
who are no
tea
drinkers, but
should
take treacle for their break–
fast ;
or
the mere strength of
tea,
without
any
one qualification of other materials-a. thing no
better than stewed tea-leaves.
In
tea, properly
so called, you should slightly
taste
the
s~aa.r,
be
sensible of a balmy softness
in
the
milk,
and enjoy
at once a solidity, a
delicacy,
a relish,
and
a
fni...
gra.nce
in
the tea.
Thus compounded,
it
is
at
once a,rfreshment,
8.nd
an elegance,
and,
we
be- ·
lieve, the
most innocent of cordials ; for we
think
we can
say
from experienee,
that,
when
t.ea
does
harm, it
is
either from the unmitigated strength
just
mentioned, or
from
its
being ta.ken
too
hOt,
a common
and
most pernicious custom.
The
inside of a man, dear people,
is
not a kitchen
eo-pper.'-Leigh Hunt'.
_. . .
.-
TEA-SOTER1! NEW PLAN.
Boyer recommends the following
plan, and
from.
repeated experience we can speak very
decidedly
in
its
favor. Put
the
tea
into a perfectly elea.D.
and
dry
tea-pot, ten minutes or a quarter of an
hour before it
is
required ; warm both the pot and
the .
tea
by
placing them before the fire ; then
fill