As a guide to those who are in doubt as to the variety ot black tea to be chosen, I quote the following passage taken from Dr. Edward Smith’s work on Foods : “ Of black teas Congou should be preferred for economy, and also as a foundation for a mixed tea. A higher class of tea for ordinary use may be composed of three parts of Congou and one part of Assam or Oolong ; whilst for the best kinds, a mixture may be made of one part of Kaisow and three of fine Souchong ; or of two parts of Kaisow, three of Souchong, and one of Oolong orange-flavoured Pekoe, or fine Assam ; or equal parts of Souchong, Kaisow, or flowery Pekoe may be taken. F or my owm part I may say that for many years I have used the following mixture, which I have found both excellent and moderate in price ; one pound of Moning Congou, a quarter of a pound of Assam, and a quarter of a pound of Orange Pekoe✪ Tea Mixture. Here the Moning Congou supplies the body, the Assam the flavour, and the Pekoe 139 Hcnv to Make Tea and Cojfee. the aroma. I am quite aware that this mi.xture would be pronounced by old ladies living in the country too “ yarby,” or herby. This is a matter of taste. If this objection is raised, it would be very easy to decrease the proportion of Pekoe, substituting a larger portion of Assam if this were allowed. Many grocers mix Moning and Kaisow, and thus furnish an excellent tea. Whatever kind of tea is selected should be closely rolled, and should not contain much stalk. One detail should be borne in mind by all who mix tea for themselves. It is that the different varieties should be mixed and put into the canister a few days before using, in order that the flavours may blend together perfectly. It is perhaps scarcely necessary to remind housekeepers that tea should be kept either in tin canisters or in wooden boxes lined with lead sheeting. The box or canister should be closely covered to prevent the escape of the aroma. Next to the tea comes the teapot. I believe many skilful tea-makers are of opinion that an earthenware teapot is to be preferred to a silver or metal one. With this opinion I cannot agree. I think that tea yields its strength and flavour more readily in a metal than in an earthenware vessel, and the only advantage connected v/ith the use of earthenware is that it can be more easily cleaned than the other. It goes without saying that good tea cannot be made in a dirty teapot, but I see no reason why a metal pot should not be kept in good condition. Each time tea is made the leaves should be emptied out as soon as done with, the teapot rinsed with clean boiling water, and dried thoroughly inside as well as outside. Before the tea is made a little boiling water should be poured into the pot to heat it, then poured off, when the quantity of tea required (“a teaspoonful for each person, and one for the pot ”) may be put in. Pour over from half to three-quarters of a pint of boiling water✪ How to Make Tea, close the lid, put the pot in a warm place, cover it with the in- dispensable cosy, and leave the tea to brew ; then fill the pot with boiling water, and it is ready. There is a diversity of opinion as to the length of time needed for drawing tea. I have been told that the Chinese do not allow it to brew at all. They use plenty 140 The Girl's Own Cookery Book.

AI-modernized reading of the original text

As a guide to those who are in doubt as to the variety ot black tea to be chosen, I quote the following passage taken from Dr. Edward Smith’s work on Foods : “ Of black teas Congou should be preferred for economy, and also as a foundation for a mixed tea. A higher class of tea for ordinary use may be composed of three parts of Congou and one part of Assam or Oolong ; whilst for the best kinds, a mixture may be made of one part of Kaisow and three of fine Souchong ; or of two parts of Kaisow, three of Souchong, and one of Oolong orange-flavoured Pekoe, or fine Assam ; or equal parts of Souchong, Kaisow, or flowery Pekoe may be taken. For my own part I may say that for many years I have used the following mixture, which I have found both excellent and moderate in price ; one pound of Morning Congou, a quarter of a pound of Assam, and a quarter of a pound of Orange Pekoe. Here the Moning Congou supplies the body, the Assam the flavour, and the Pekoe Hcnv to Make Tea and Cojfee. the aroma. I am quite aware that this mixture would be pronounced by old ladies living in the country too "yarby," or herby. This is a matter of taste. If this objection is raised, it would be very easy to decrease the proportion of Pekoe, substituting a larger portion of Assam if this were allowed. Many grocers mix Moning and Kaisow, and thus furnish an excellent tea. Whatever kind of tea is selected should be closely rolled, and should not contain much stalk. One detail should be borne in mind by all who mix tea for themselves. It is that the different varieties should be mixed and put into the canister a few days before using, in order that the flavours may blend together perfectly. It is perhaps scarcely necessary to remind housekeepers that tea should be kept either in tin canisters or in wooden boxes lined with lead sheeting. The box or canister should be closely covered to prevent the escape of the aroma. Next to the tea comes the teapot. I believe many skilful tea-makers are of opinion that an earthenware teapot is to be preferred to a silver or metal one. With this opinion I cannot agree. I think that tea yields its strength and flavour more readily in a metal than in an earthenware vessel, and the only advantage connected with the use of earthenware is that it can be more easily cleaned than the other. It goes without saying that good tea cannot be made in a dirty teapot, but I see no reason why a metal pot should not be kept in good condition. Each time tea is made the leaves should be emptied out as soon as done with, the teapot rinsed with clean boiling water, and dried thoroughly inside as well as outside. Before the tea is made a little boiling water should be poured into the pot to heat it, then poured off, when the quantity of tea required (“a teaspoonful for each person, and one for the pot ”) may be put in. Pour over from half to three-quarters of a pint of boiling water, close the lid, put the pot in a warm place, cover it with the indispensable cosy, and leave the tea to brew ; then fill the pot with boiling water, and it is ready. There is a diversity of opinion as to the length of time needed for drawing tea. I have been told that the Chinese do not allow it to brew at all. They use plenty 140 The Girl's Own Cookery Book.

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