Lincoln County leader. [volume] (Toledo, Lincoln County, Or.) 1893-1987, 1914-12-11
PROPERLY MADE TEA
THE MOST HEAlTHFUL AND Ex
HILARATiNG OF BEVERAGES.
Where II Docs Harm the Fault 10 A.
ways With the Maker-unwhols-
some Qualities Arc Brought
Out In the Sleeping.

II is said that we tan our stomach
and become, therefore, incapable OF
digesting food-that we turn into nerv.
Gus wrecks II we drink tea. And this
would be 80 II We used tea immoder.
ately and made 1t carelessly. Let us
investigate 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 1t contains alkaloid--
thein-and q volatile oil and tannic
acid. Its stimulating effect is due to
them and the oil-its astringepcy 10
caused by the tannic acid. THEM IL
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 tannic acid is de-
veloped in very small quantity as
soon as tea comes In contact with
boiling water, and that more tannic
acid is developed when tea has stepped
five minutes than when 1t has stepped
three minutes, and that the longer II
stands the more this acid is drawn
out.
It Is known that tea is stimulating,
refreshing and an alleviator OF head.
ache and bodily fatigue. 1t has a
slight influence in regulating the cir.
culation Of the blood and the tempera.
ture OF the body. II 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 It is
necessary to make II with freshly
boiled water-fast boiling because the
stimulating property, thein. 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 fat and insipid. tsoft water ID
best used when II first comes to q
rapid boil, hard water may be boiled
fifteen to twenty minutes before us
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 q small additional supply, Is q
very Objectionable one and IL most
strongly condemned by all health and
food authorities. This 10 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 q teapot: Heat q cup &c
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 threo-quarteri
full. cover closely and let stand in .
warm place (not in 4 draught and moi
over the fire) for three minutes. Have
ready another hot cup and hot
strainer; strain the tea into the cur
and serve at once with sugar ant
cream or milk, or with thinly SLICED
lemon and sugar.-Chicago ReUord
Herald.