1859 The Book of one Hundred Beverages - BERNHARD (William) -

J

18

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