Diet and cookery for common ailments / by a fellow of the Royal College of Physicians and Phyllis Browne.

Date:
1894
Catalogue details

Licence: Public Domain Mark

Credit: Diet and cookery for common ailments / by a fellow of the Royal College of Physicians and Phyllis Browne. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    look about it. One of the most consj)icuous tests of tea, apart from its taste, is its fragrance. Tlie smell of good tea would never be mistaken by anyone who had once recognised it. The mode of prepai’ation has much to do with the excellence of tea. It should be made from water that was freshly drawn at the last moment before being put on the fire, and that is used the instant it has reached the boiling-])oint. Water that has boiled for awhile becomes flat, and therefore unfit for making tea. The kettle, too, that is used for boiling the water should be clean both inside and out. When water is at all hard (and much of the water used in towns is more or less hard), the kettle quickly becomes furred inside; the outside also becomes covered with soot. The inside of a kettle should be washed out frequently with soda and hot water, and an oyster-shell which has been well scrubbed should be put into it. To this oyster-shell the fur will adhere, instead of clinging altogether to the bottom and sides of the kettle. The outside should be kept bright, because if soot is allowed to collect the kettle will be longer in boiling than it need be. Curiously enough, people who are most careful about the condition of the ordinary saucepans, will frequently leave the inside of the kettle untouched for months. There is a great difference of opinion among tea- makers as to what kind of teapot is to be preferred for brewing tea. Many successful tea-makers decidedly prefer earthenware teapots. Others declare that good
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