Tea is the dried leaves of the tea-plant; these are picked in May and June of each year, the plants usually surviving four or five seasons. The tea-leaf contains a larger amount of nutritive matter than any plant used for human food, although but a small portion of this nourishment is extracted by our common method of making tea. By that method, which, of course, aims to produce a beverage only, we use such a comparatively small quantity of tea that the amount of nutriment obtained is very little, the chief value of the drink being the sense of warmth and comfort that it diffuses through the system.

In making tea a tin or granite pot should not be used, but one of either earthern, china or silver ware. When a metal pot is used, the tannic acid acts upon the metal, thus producing a poisonous compound. The water should be freshly boiled and, used at the first boil, as after it boils a few minutes it parts with its gases and becomes flat and hard. Pour boiling water into the pot, and let it remain long enough to thoroughly heat the pot ; then pour it out, put in the tea, pour over it the quantity of boiling water required, and stand the pot on the back part of the stove for from five to eight minutes, according to the kind of tea used. Most varieties of tea will be ready in five minutes, but the English Breakfast, than which there is no better tea, requires fully eight minutes to extract its full strength. This tea should be placed in a greater heat than any other kind. It should be almost hot enough to boil, but the boiling point should, of course, never be quite reached. The quantity of dry tea to be used for each person depends altogether upon individual taste. The old rule, "a tea-spoonful of tea for each person and one for the pot," is a good one to follow, and by allowing a generous half-pint of water for each spoonful of tea, a moderately strong brewing is obtained. When several cupfuls of tea are required the proportion of tea may be reduced.

Iced Tea

This is a favorite drink in summer. Make the tea as above directed, strain it from the leaves, and set it on the ice for three or four hours. Serve with broken ice in each glass.

Russian Tea

This is made by placing a slice of lemon in each cup before pouring in the boiling hot tea.