The Watertown weekly leader. [volume] (Watertown, Jefferson County, Wis.) 1912-1917, 1912-05-17
PROPERLY MADE TEA
THE MOST HEALTHFUL AND EX-
HILARATiNG OF BEVERAGES.
Where 1t Does Harm the Fault Is Al.
ways With the Maker-Unwhole-
some Qualities Are Brought
Out in the Sleeping.

1t Is said that we tan our stomachs
and become, therefore, incapable Of
digesting food-that we turn into nerv-
GUS wrecks if we drink tea And this
would be so if We used tea immoder-
ately and made it carelessly. Let US
investigate a little and see what can
be done to preserve to our use the
cup that cheers.
Analysis shows that tea is rich in
proteid, that it contains alkaloid-
thein-and volatile oil and fannie
acid. It's stimulating effect is due to
them and the oii-its astringency is
caused by the tannic acid. THEM is
SO soluble that it is almost Immediate
ly drawn from the leaf when brought
into contact with boiling water. Them
stimulates gastric digestion, but the
fannie acid and oil are harmful Ex-
periments show that fannie acid is de-
veloped in very small quantity as
soon as tea comes in contact with
boiling water, and that more fannie
acid is developed when tea has STEPPED
five minutes than when it has stepped
three minutes, and that the longer it
stands the more this acid is drawn
out
1t is known that tea is stimulating,
refreshing and an alleviator OF head
ache and bodily fatigue. It has a
slight influence in regulating the cir
culation of the blood and the tempera-
ture Of the body. 1t is one Of the most
warming drinks in winter and cooling
drinks in summer.
In view of these facts all Will ad-
NIT that to get the good and reject
the unWholesome qualities OF tea 1t Is
necessary to make 1t with freshly
boiled water-fast boiling because the
stimulating property, them, cannot be
extracted below the boiling point-and
for this reason also the teapot should
be thoroughly scalded before the tea
is put into it; freshly boiled water,
| because long cooking causes its at
mospheric gases to escape and rem
ders it fiat and insipid. {Soft water is
best used when it first comes to a
rapid boil, hard water may be boiled
fifteen to twenty minutes before u.s.
ing)
Tea should always be made as an
infusion-never boiled-and with but
one infusion to each measure OF tea.
The habit of renewing the boiling wa
ter over the first measure of tea, or
of using and reusing the tea leaves
with a small additional supply, is a
very Objectionable one and is most
strongly condemned by all health and
food authorities. This is the way to
obtain all the injurious qualities and
none of the benefits Of pot Of tea.
No wonder people tan their stomachs
when they follow such a method.
Here Is the way to make one cup Of
tea without a teapot: Heat cup to
boiling point with boiling water, meas
ure one-half teaspoonful of best tea;
pour the water from the cup, put in
the tea, pour over enough fresh boil
ing water to fill the cup three-quarters
full, cover closely and let stand in a
warm place mot in q draught and not
over the fire. for three minutes. Have
ready another hot cup and hot
strainer; strain the tea into the cup
and serve at once with sugar and
cream or milk, or with thinly sliced
lemon and sugar.-Chicago Record
Herald.