Food study

the flavor and the composition of the beverages made from them. It is these methods of preparation which give us black and green teas. The green color of the leaf is preserved in green tea by drying the leaf by artificial heat and at a temperature high enough to destroy any ferments that are present. During the drying, constant stirring will cause the leaves to roll and curl. In making black tea, on the contrary, the leaves are only withered and left sufficiently moist to ferment before they are curled and dried thoroughly. This fermentation not only changes the color, but also somewhat affects the composition of the leaf. The exact process, number of dryings, and so forth, differ in different localities. Formosa-oolong is a cross between black and green tea. It is a semi-fermented tea which appears black, but has the flavor of a green tea. Although the tea leaf is itself rich in protein, the infusion contains practically only caffein, tannin, and essential oils. None of these are in any sense food materials. Caffein, a stimulating substance also found in coffee, acts upon the nerves, producing a feeling of well-being, but it is this which prevents sleep if the drinker is unaccustomed to the drug. Caffein is so soluble that practically all of it is extracted from the leaves however the infusion is made. This is also true of the essential oils which give the characteristic flavor. These so-called oils are not really oils at all, but are chemical substances present in very small amounts, and are somewhat volatile. For this reason tea leaves should be kept in covered cans or jars. The bitter ingredient, tannin, is drawn out more and more if tea stands on its leaves, or is boiled. Tannin is disagreeable in taste, but, besides this, it may hinder the flow of digestive juices, and retard digestion. As a result of fermentation, black tea contains much less tannin and is usually recommended for that reason; but it is some- what more stimulating than green tea, for it contains a little more caffein. Most people select the variety of tea they use merely by preference for its flavor without thought of composition. (• Individuals differ greatly in their sensitiveness to the stimulants in tea, as well as to the tannin. Children are always much more easily affected than adults, and should not be allowed to take any stimulating drink. Authorities say that no one should touch tea or coffee until over thirty. Nervous people, of course, are most prone to notice bad effects from the caffein, and those with weak digestions may be troubled by the amount of tannin which even wellmade tea contains. FREEMAN and CHANDLER. "World's Commercial Products." 1. What is a beverage? 2. What is a decoction? An infusion? Which should tea be? What is meant by steeping ? 3. Make a drawing of a tea leaf, and a sketch of a tea plant. 4. Make lists of some of the best varieties of both black and green tea with their present prices. 5. What ought you to expect to pay for good tea? For fancy varieties ? 6. How can the effects of tea-drinking be minimized ? 7. Should the use of tea be encouraged? What people should avoid its use entirely ? 8. Why should a teapot be scalded immediately before making tea in it ? CHEESE WAFERS A. PREPARE CHEESE WAFERS.