Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1904-04-19
"The Gun that Cheers"

1.-THE Cup that Cheers"
Only recently has the American woman
followed her English sisters footsteps,
and learned to appreciate the possibili-
ties of the tea leaf. Now, with the
adoption of many old-world customs,
she is beginning to develop into con-
noisseur in teas, and to express decided
preferences for brands and brews. The
old phrase-mixed tea-denoted, in the
majority of cases, either equal parts Of
green and black tea, or a compound of
two parts green and one part black; and
thus prepared it was sold probably to at
at least nine housekeepers out of ten.
Times, however, have changed since
then, and it is now the exception to find
woman of judgment that does not Sc
lect the particular kind of tea she de-
sires. Then, too, it was customary to
make or prepare all blends of tea alike.
This has also changed, 8 the Ceylon tea,
whether the flowers or the tea-buds
that make the high-priced "blend" tea,
must be treated very differently from
the Formosa Oolong or the English
Breakfast, whose irreverent foes declare
tastes like nothing SO much as stewed
hay. The japanese teas do not seem as
yet to have won any strong place in pub
lie favor, and, like olives, they are GER
tainly an acquired taste; there is GER
tain acridity about them which probably
accounts for this, and the same criticism
applies to almost all Of the East Indian
teas. If used at all, care must be taken
in their preparation, as only one-quarter
the quantity of other teas will be re-
quired; the pale tint of the infusion may
mislead the inexperienced, but a single
sip will remove all doubts in regard to
strength.
One of the most delicious teas to serve
hot is blended by the following pre-
scription: For each pound of tea have
seven ounces of Oolong, five ounces of
Souchong, two and half ounces of
Young Hyson and one and half ounces
of Orange Pekoe. For making this tea
to perfection, have, if possible, china
teapot; rinse thoroughly with boiling
water and use the formulate heaping
teaspoonful of tea for each person to be
served, and one for the pot" Never use
water which has boiled for some time,
but the moment "crabS' eyes" begin to
show on the bottom of the vessel in
which the water is being boiled, pour a
small quantity on the tea-leaves; this
should steep for four or five minutes,
covered by tea-cosy. Never place the
teapot on the fire during this process.
Then add the rest of the water (which
should boil hard for two minutes), which
will dilute the first brew to the requisite
strength for drinking.
In making Russian tea, Orange Pekoe
| is the best to use, and tiny piece OF
cinnamon bark should be kept in the
tea caddy. This odor or scent flavOrs
the tea and blends with the lemon which
is always served with it, This is equal.
ly good whether hot or iced, and ap.
proaches the perfect tea served in China
more closely than any other.
To prepare delicious brew for "five
o'clock tea," scald the teapot and put
into it while hot three level teaspoonfuls
of Ceylon tea. Pour over this one quart
of freshly boiled water, to which has been
added eight whole cloves and grain OF
bicarbonate of soda; let it stand for two
minutes, then stir the tea, add ten drops
of extract of vanilla and serve i'm.
mediately.
A tea-ball is admirable to use in max
ing English Breakfast tea, and, in fact,
is the only way to be sure it is properly
prepared, as, if stepped a moment tol
long, it acquires strong, bitter taste
that is very unpleasant. The tea-ball
should be first warmed in hot water
then filled with tea, not packing too full
place in the cup and pour the boiling
water directly over the ball until the cuI
is nearly filed. Allow the ball to remain
in the cup one moment if moderate
strength is desired. Too strong plea
cannot be made for the making of tea or
the table, as only under these circum
stances can one be sure it is properly
made. Frequently expensive teas, cost
ing from three to four dollars pound,
carelessly made, are not as healthfnl
or delicious as the cheaper grades skill
| fully prepared. Idea.