The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1899-04-14

stimulation which becomes a nccessit'
in latter life"
"Y on have made 4 large number Of
cxceptions?''
eyes; but they represent people who
are not in normal health. or who are
following special vocations in life, and,
after all, constitute only small mi
nority. To the healthy individual
leading an ordinary life a properly
prepared cup Of tea is not in the least
injurious, and in the majority of case,
is distinct benefit.
GLOW should tea bc prepared for
drinking"
"Tne chief points to bear in mind
arc to secure the maximum quantity Of
the stimulating theme, with the mini
mum percenta &C of tannic compounds,
and at the same time to develop the
aroma and flavor. In connection with
this it is important to note that the
aromatic oil is the most soluble. Then
comes the theme, and, last, the tan
mic acid. BY experiment have found
that about eighty per cent of the avail
able soluble theme dissolves out in the
first four minutes, practically all the
volatile oil, and about twenty per cent.
of the tannic acid. 1t follows, there
fore, that tour-minute infusion gives
rs the maxim,m m consideration in aroma
and tneine, with the smallest percent
age in tannic acid.
ain every case earthen ware teapots
should be employed, with close-fitting
lids. A metal teapot is an abomina-
tion to those who like good tea, and
holes in the lid allow the fragrance to
escape. Soft water is preferable, but,
where understandable, water should be
used which has just come to boil.
On no account should water be en-
ploycd which has been boiling
for some time, rs the hardening salts
are then in the process of separation
and deposit on the leaves, preventing
proper solution of the theme. The
practice of some housewives of adding
pinch of carbonate of soda to the wa
ter before use is not good An excess
is invariably put in, and imparts to the
tea disagreeable, soapy taste. Be-
sides, it is not wise to dose the stomach
at each tea meal with a mineral COM
pound. OF course, good tea should be
invariably used.
"Use a perfectly dry carthenware
teapot, and heat it for moment or
two before the fire. Place in the dry
tea, allowing small teaspoonful to an
ordinary sized cup, and close lid. AL
low to stand for about half minute
to develop the aroma. Pour in water
which has just come to the boil to the
amount required; and infuse under
cosey or on hob for four minutes (note
Assam and Ceylon teas should be
allowed to infuse only three minutes),
and Immediately pour out the full
contents, not using the leaves the
second time. The tea will pour out
fragant, clear, and bright, and be fairly
free from the biting tannic acid.
"Do you reccomend tea without
milk?'
"O'. no. The addition of milk or
cream not only improves the flavor,
but is distinctly right from the hy-
gienist's standpoint. Even properly
prepared tea contains a little tannic
acid, and the action of milk is to par
TALLY ncutralize this injurious con-
stituent. The action is analogous to
tanning The cascine and dissolved
albumen in the milk combine with the
tannic acid to form an illuminate
which is not nearly so harmful as tan
mic acid strongly advise the copious
use of milk or cream in tea