malt--only imparting strength to
a given quantity of water, therefore any additional quantity is waste.
Two small teaspoonfuls of good black tea and one three parts full of
green, is sufficient to make three teacupfuls agreeable, the water
being put in, in a boiling state, at once; a second addition of water
gives a vapid flavour to tea.

2296. Preparing Tea.

In preparing tea a good economist will be careful to have the best
water, that is, the softest and least impregnated with foreign
mixture; for if tea be infused in hard and in soft water, the latter
will always yield the greatest quantity of the tannin matter, and will
strike the deepest black with sulphate of iron in solution.

2297. Tea-making.

Dr. Kitchiner recommends that all the water necessary should be poured
in at once, as the second drawing is bad. When much tea is wanted, it
is better to have two tea-pots instead of two drawings.

2298. Another Method.

The water should be fresh boiled, not exhausted by long boiling. Scald
the teapot and empty it; then put in as much water as necessary for
the first cups; put the tea on it as in brewing, and close the lid as
quickly as possible. Let it stand three minutes and a half, or, if the
quantity be large, four minutes, then fill the cups. This is greatly
superior to the ordinary method, the aroma being preserved instead of
escaping with the steam, as it does when the water is poured on the
tea.

2299. Substitute for Cream in Tea or Coffee.

Beat the white of an egg to a froth, put to it a very small lump of
butter, and mix well. Then stir it in gradually, so that it may not
curdle. If perfectly mixed, it will be an excellent substitute for
cream.

[PERSEVERANCE IS THE BRIDGE BY WHICH DIFFICULTY IS OVERCOME.]

2300. Making Coffee.

In making Coffee, observe that the broader the bottom and the smaller
the top of the vessel, the better the coffee will be.

2301. Turkish Mode of Making Coffee.

The Turkish way of making coffee produces a very different result from
that to which we are accustomed. A small conical saucepan something
like our beer-warmer, with a long handle, and calculated to hold about
two tablespoonfuls of water, is the vessel used. The fresh roasted
berry is pounded, not ground, and about a dessertspoonful is put into
the minute boiler; it is then nearly filled with water, and thrust
amon