A manual of home-making

4. Hot coffee. Pour ont a httle of the coffee into a cup; return the clear part of this to the pot through the sfxait. Keix'at this proei?as two or three times till no grounds appear in the cup. Allow it to stand for a few minuti^ to settle. Coffee-poi^ and their care. Pots for hoilpd roflee are best made of agate or aluminum. Till pot:5 of good quality give satLsfactioo until the tin wears I 1 I I 468 A MANUAL OF HOME-MAKING off on the inside. An aluminum pot is the most durable. Agate pofs should be boiled in a soda solution once a week and tin or aluminum pot.s in mild soapydds; any seamy or grooves should bc5 carefully wiped afterward^ and a rag string run through the spout. TEA Teas may be claflsified as follows: I. Black tea: tea that has been fermented in the proeexs of drybig; it is supposed to con- tain less active tannin than grwrn tea. 2. Oolong: tea that has l:>een partly fermented in drying and Is midway in color and quality iK'tweeo black and green lea. 3. Green tea: tea that has been pramptly dried with caiT taken to preser\'e the natural green color. This tea is supposed to contain more active tannin than do the other varieties. Formerly it was sometimes colored with cfiptxT. The Ix^t known kinds of tea arc given in the following classic fication : I Frew* China From India From Japans 1. Green L Black Green a, Gunpfiwdcr a. Assam a. Pftn-lirod b. IrniM'rial b. Darjiling b. Baaket-fired r. Younf5 hyson 2. Grwn d. Hy»on Frorn Ctnjlon Ffwn Fornwm 2. Bbrk \, filaek Oolong a. Congou 2. GfWQ b, Soiji'hrmg c. Scented 3. Oalong Grades. There are six grades of tea, standardized as follows: L Flowery pekoe: tip of the stem and buds. This seldom reaches this country. 2, Orange pekoe: first open leaf. 3. Pekoe : second leaf . 4, First souchong: third leaf. 5, Second Souchong: fourth leaf. 6. Congou: fillh leaf. How to judge tea lem^s. Dry fresh tea leaves should be free from dust, broken bitSt k BEVERAGES 46? and stems. When the leaves are steeped, they may be judged by theii: size; the smaller leave-s are best. Tea that consists of leaver that are very [injt*h broken, or that has many stems or midribs in proportion to the remainder of the leaf, is of low grade. However, tea containing many midribs may be satis- factory and inexpensive. Storage, The container used for tea should be of metal or ghiss, and should be air and water-tight. C&mpomtion. Tea contains: tannin, a bitter astringent substance; aromatic oils, substances that furnish the spicy taste and odor; and thein, (caffein), a mild stimulant. Direct ioTW for brewing. The aims in properly brewing tea are: L To extract the aro- matic oils but to prevent their escape from the liquicL The Ijcst temperature for this result is just under the boiling point; the best time, 3 minutes. 2. To extract the thein. The best tem- perature is just under the boiling point. 3. To prevent the ex- traction of tannin. Tannin is extracted by boiling or by con- tinued steeping (over 3 minutes). One level teaspoon of tea s!iould be used for each cup of water. Any of the following methods may be used :