The morning news. [volume] (Savannah, Ga.) 1887-1900, 1893-09-17


sisted OF the sweepings of a -, yol'
mixed with dirt, spiinters. ol,5r,, -'4se
hilngs and deCaying organic rnatto- Aeldl
olheF consignment, sent 10 IoDdo, AZ
examined bY chemist. who rar,,.- !. as
tnaV ~ contained 20 per cent. Of tea ie',SsIl
aiiu oO per cent OF Nth! Under s11s
auspices the popularity of the Ar, '-1l
vanished and the sales fell OF ir -edi
quence. In lS9O-'9l the amount eTn ,,.se;
was about a million pounds. The - ga
goose was no longer laying. so41en
In the past two years there has ~
revival Inc farmers are more cas-
ana the brokers more conscientious ~,
demand for Annoy tea has increased f.ls
different parts Of the world. It IL r' I'm
pie that the movement will continue . 'ss
will return. -AA1iOy Yea
Annoy IS not only the headquarta-. .,
TINS INDUSTRY, but it is the treaty no W.
from which are shipped the ceIaSSrlPtolI!i
teas OF EOrmosa. Over in that my
cent island the tea plant thriveS s s't !,
does nowhere else, and its leaves aftai.MI
perfection which must be enioyed ratLaal
than described. The OUTPUT consiet. 'neG
Oolongs for Americans and EuroneaUO1t
and Pouchongs for Celestials. The e1,,,a.s
passes he20,000,0 900 mark. p0r'
The quality varies to a marked dag,o,
The refuse leaves which John China
refuses are boxed, sold for 70 To IL , ,,,t-al
pound, and of course sent to the Tr1itoSs
States. Thls makes the Famous Noro1
such Blend with Every Pound of VIE
Is Given Away Handpainted CUP and
Saucer" 1t is very popular in boarjinnst
houses, church fairs, the CHICAGO eng
ton, Blackwell's island and other pbiIap,
| throplc institutions. 1t is good cOnnaraJ
| with some of the inky leaves of Ce,-IoH
Japan and India. 1t is bad compared WIN
/ all the Otherqualities of the Formosa laof
! Above this comes a series of grades coet,
ing from 20 cents to 35 cents a mound
which according to the conscience of ~
| grocer are retailed at from 40 cents to 81
A higher class consists of ''havorinp teaSS
| which are used by Eastern merchantsto
increase the flavor and value of poorer
leaves. E'0'
They range in price from 40 cents n
! Sl.2O pound and could be retailed proft,
ably at an advance of 90 per cent. So far
as | know they are never found in t6a
market. A limited amount is exported
every year from Annoy to the United
States. Nearly all of this is used bv tia
| lobberS and wholesale grOcers for blend.
ing, while y small quantity goes To tia
lew who really know what good tea is.
These grades of tea should be the onlv
ones used by people of good taste. They
are no costlier than the poorer types. AZ
the higher price is more than counter
balanced by the larger amount Of beyer.
age they produce and the greater satisfao.
ton yielded by their use.
They are so rich in theme and essential
oils that single cup will fill a room with
perfume and at the same time will give
more relief to a fatIgued body and mind
than gallon of commoner fluid.
They are singularly free from tannil
and other harSh-tasting elements and
never produce Indigestion, dyspepsia or
! heartburn. Any one can become a public
| benefactor by introducing these leas into
the markets OF the great citiesi
Above the tlavoring teas are still higher
grades. The amount annually grown is
small, and, what is more important,
smaller than the demand. The price
ranges from SI.50a pound. Nearly all Of
| these precious leaves are secured by the
high man darins, while little goes
abroad to wealthy cOnnoisseurs in Russia
and few other countries. have sam.
I pied these wonderful teas only three or
four times, but the memory of them will
fast as long as life.
The tea growers believe that fine moon.
light IS as necessary to the perfect leaves
as is sunlight. The Chinese poets have
carried the idea still further, and in idle
| verses have sung the praises of various
fitting the growth of the tender leaf In
fact, there is regular literature on the
subject the sage and singer of the eX.
treme. Orient having done for tea what
| their European cousins have done for
Bacchus, Gambrinus and John Barley.
| corn.
There are twenty ways of making cot.
! fee; there is but one way of making tea
! The rule should be added to the ten
/ woman and child. Here it is Put
small quantity of tea in a cold porcelain
| or chiaa cup, fill with boiling water
/ cover with the saucer and let stand for
| three minutes. Make it Yourself on your
| own table or desk. Do not trust the cook
| or the chambermaid. If married, DO not
! trust either your husband or your wife.
/ If you desire dyspepsia or are sick
! enough to require powerful astringent
boil your tea in an iron pot until it is
rich black. This well known form of the
| fluid is merely a medicine and nothing
| more.
! To make Russian tea add lump Of
! sugar and slice of lemon when you pour
| the boiling water over the leaf To make
! iced tea fill bottle with tea and place II
in the ice chest. Still better, put it in an
| ice cream freezer and frappe it. trapped
tea is the most cooking and delicious sum
mer drink extant 1t is also wonderful
| pick-me-upin the dismal dawn that fol-
lows vermiliOn evening.
| Very strong tea, heavily sweetened and
| fortified with arrack is a capital anodyDe
! When arrack cannot be procured old
brandy may be substituted. 1t is a poor
substitute cas- the vinous oils and etherS
bury the subtle aroma and flavor OF tine
herb.
1t is not in respect to tea alone that an
ancient civilization like China can give US
valuable suggestio 1t teaches an adj
mirable lesson in pointing out the medlcl-
nal value of foods. In many cases we
have the same theoretical knowledge, but
do not apply it to the same extent. Thus,
| for example, one of the precious roots Is
ginger. We recognize its virtue in the
alchOholic extract, and for other uses we
relegate it to the domain of childhood IN
the form of gingerbreads and snaps. Inc
Oriental preserves it in honey or in sugar
and converts it into a delightful sweet
meat. He pickles it and it becomes an
appetizing side dish. He cuts it into thln
slices and adds it to soups, ragouts ana
other made dishes with decided IN
provement in flavor and digestibllity. he
adds it to curry and chutney to give IN
creased zest and healthfulness. He makes
it into a wine, u cordial and a tea. IN
every form l ha re ever tasted abroad II
was pleasant to the palate and grateful
to the stomach. Some of these days our
housewives and chefs will follow the eN