THE LITTLE TEA BOOK 



tea trickle through it. Travelling 

 tea-peddlers, equipped with kettles 

 wrapped up in towels to preserve the 

 heat, and a row of glasses in leather 

 pockets, furnish a glass of hot tea at 

 any hour of the day or night. 



The Russian samovar from the 

 Greek "to boil itself" is a graceful 

 dome-topped brass urn with a cylin- 

 der two or three inches in diameter 

 passing through it from top to bot- 

 tom. The cylinder is filled with live 

 coals, and keeps the water boiling 

 hot. The Eussian tea-pots are porce- 

 lain or earthen. Hot water to heat 

 the pot is first put in and then poured 

 out ; dry tea is then put in, boiling 

 water poured over it ; after which the 

 pot is placed on top of the samovar. 



We all know about tea-drinking in 

 England. It is not a very pictu- 



