AUSTRALIAN TEA 



IN the interior of Australia all the 

 men drink tea. They drink it all 

 day long, and in quantities and 

 at a strength that would seem to be 

 poisonous. On Sunday morning the 

 tea-maker starts with a clean pot and 

 a clean record. The pot is hung over 

 the fire with a sufficiency of water in 

 it for the day's brew, and when this 

 has boiled he pours into it enough of 

 the fragrant herb to produce a deep, 

 coffee-colored liquid. 



On Monday, without removing yes- 

 terday's tea-leaves, he repeats the 

 process ; on Tuesday da capo and 

 on Wednesday da capo, and so on 

 through the week. Toward the close 



