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Show The Cozy Tea Table For The Cup That Cheers That genial philosopher and cheerful cheer-ful wit, Sydney Smith, who lived nnd laughed for threo quarters ot a century) cen-tury) cald: "1 nm glad I was not bom 'beforo tea," and also "Thank God for tea what vsotild tho world do without tea? How did It exist?" Perhaps there nro many who find nothing but tnnnin, that bitter and puckering Ingredient, in tho ton thoy tasto with condescension nnd sniff nt with tlptlltcd noso. Hut thoro aro others, many, who find cheer and comfort without compnro In a well mado cupful of tea, especially when It Is served in a delicate, frngllo bit of eggshell china, its aroma rising in fragrant steam from pellucid, golden depths, for tea, properly browed, shoulil always bo n palo gold, never dark nnd never bitter, and It should always bo hot, unless Indeed, tho travesty wo tall "iced tea" is partak en of on a hot day In midsummer. A rulo that must bo strictly followed follow-ed If tea Is to bo good say8 water should he freshly drawn, tho kettle clean and the boiling point Just fully reached. This Is tho first thing to propnro for. When tho water Is very hot fill tho teapot, It ono Is to bo used; tho cups If a tea ball Is tho so lected method. Let it remain long enough to heat tho vessel, which over ov-er It Is? pour out, and, It the first put tho leaves In and cover to let them heat, to, allowing ono tcaspoon"-ful tcaspoon"-ful for each cupful and "ono ovor for tho pot." Measuro tho boiling water, uiiIcbs It is known beforehand oxnetly how many cupfuls the pot will hold, and pour on all tho water needed; lot steop no moro than threo minutes boforo serving. If left longer fresh water should bo added to provent tho steeping bringing tlio bitter tasto. If tho tea ball Is used allow it to re- j main in tho cup until tho boverago 1 Is a delicate golden tint. It Is Btrong I enough then and should be very hot. I If water that has been boiling any tlmo is used the tea will tasto lnslp Id; if loft to steep too long it will tasto bitter and bo very hurtful to stomach and nerves. A mixture of tea that Is said to bo lino is n combination of green and black young hyson, a flno grade of green, nllowed In the proportion of threo to one of English breakfast, a flno brand of blnck tea. A pound of green nnd a third of a pound of blatk should bo placed In a bowl togothor nnd well mixed then kept In a canister canis-ter or ono ot tho quaint, old fashion, ed tea caddies, which havo n lock and . key, to prevent tho contents CTrom mysteriously vnnlshlng. Many And nil black n little dlsagreeahlo; others find all green makes for nervousness; tho blending of tho two good brands is usually found ngreeablo. Orango pokoo lg much liked by thoso who prefer tho distinct flavor of tho orango. or-ango. It is a lovely color when it Is properly mado and perhaps tho nicest to sorvo for tho much favored 5 o'clock tea, now so widely adopted by society pcoplo everywhere as well as by those who, being wngo workers And bodies and brains weary by at ternoon and a cupful of fragrant tea not only refreshing, but stimulating nnd strengthening. Tho tea table Illustrated is sot out with a Japaneso tea service flanked by two branehos of chorry blossoms, a decoration much fancied by tho Japaneso. |