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Russian Tea

Pour little water over three heaping tablespoonfuls of English breakfast-tea in a tea pot. The water should be boiling and just sufficient to cover the tea; let it infuse for a minute or two, then draw the water off. Next pour in half a pony of Jamaica rum, together with three pints of boiling water, infuse for four minutes and serve in a cup, with a decanter of old Jamaica rum separately, with thin slices of lemon and some powdered sugar.