TESTING, BLENDING AND PREPARING. 195 



when it is poured into another vessel, the kettle being 

 cleaned meanwhile and a paste composed of meal and 

 butter put in to fry in it. The tea infusion with cream 

 added is then poured on the whole, ladled as before, 

 after which the mass is removed and set aside to cool. 

 In this condition it is ladled into wooden mugs and 

 served up, the decoction thus prepared forming both 

 meat and drink, satisfying hunger and thirst at the same 

 time. * * * * 



Tea in Morocco is regarded as a " course meal " the 

 tea-pot or kettle is first filled with Green tea, sugar and 

 water in such proportion as to make a thick syrup, which 

 is used without the addition of milk or cream, but 

 frequently add spearment, wormwood, verbena, citron, 

 and on great occasions ambergris. It is usually drank 

 while seated cross-legged on soft carpets, spread on 

 the floor around a costly tray with small feet raising 

 it a few inches from the floor, furnished with glasses in 

 place of cups, nothing else being taken at the meal. An 

 infusion made of tea and tansy is also a favorite bever- 

 age with the people of Morocco which is highly aromatic 

 and tonic in its effect, and claimed by them to be a 

 remedy for debility. 



* * * * 



In Switzerland it is customary to mix cinnamon with 

 the leaves before making the infusion, and brew both 

 together at the same time in the usual manner. While 

 in France and other continental countries brandy, wine, 

 or other liquor is generally added to the beverage 

 before drinking. 



* * * * 



The Russians, who are a nation of tea-drinkers, and 

 who are close enough to the Chinese to have received 

 some knowledge of their methods of preparing tea for 



