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Tea, to Make

An earthenware teapot is better than a metal one for drawing out the flavour and strength of the tea. The amount of tea used must depend upon the quantity required. The old-fashioned allowance is a very sensible one, that is, one large tea-spoonful for each of the company, and one for the teapot. Before making the tea, pour half a pint of boiling water into the teapot, and let it stand for two minutes. Pour it out, and immediately put in the tea. Close the lid, and let it remain for a minute to heat, then pour upon it half a pint of boiling water. Let it stand for three minutes, add sufficient boiling water to fill the teapot, and the tea will be ready for use. Be careful not to drain all the liquor from the pot so long as it is necessary to continue to add boiling water, or the tea will be very weak; and if it is desirable to add a little fresh tea, let it be brewed separately in a teacup before it is added to that which is already made, as its strength will not be drawn out if it is put upon the old leaves. Perhaps it is unnecessary to say that unless the water is really boiling when it is put upon the tea there will be no good tea. "unless the kettle boiling be, Filling the teapot spoils the tea."