196 TESTING, BLENDING AND PREPARING. 



use, are very particular in using fresh-boiled water. They 

 prepare it in the same manner as with us, sliced lemon 

 being invariably added to the infusion before using, 

 which wonderfully improves the flavor, making a deli- 

 cious beverage. Sugar or milk are seldom added, but in 

 cold weather a kind of liquor called " Vodki " is substi- 

 tuted for the lemon, the latter making it a potent drink, 

 sending a glow all over the body. The vessels used by 

 Russians in making tea consists of a small china tea-pot 

 and a " Samovar " invariably, but the tea is not brewed 

 or " drawn " in this vessel as is generally supposed, it 

 being simply the utensil in which the water is boiled, 

 taking the place and serving the same purpose as our 

 tea-kettle. It is usually of brass, though often of other 

 metal, urn-like in shape, but, unlike an ordinary urn, 

 having an inner compartment or cylinder running through 

 the middle, in which is placed burning charcoal for heating 

 the water to an extreme temperature on the principle of 

 a tubular boiler. The charcoal is not lighted until the 

 Samovar is placed on the table, the water being drawn 

 on to the tea as required, the tea being first put in a 

 porcelain or earthenware tea-pot and filled from the 

 Samovar ; the first water is poured off the tea as soon as 

 it is put on, being used merely to carry off the dust. A 

 second water is then used for drawing the tea, sufficient 

 to make a strong infusion, being poured on at once, after 

 which the tea-pot is covered, an ample " cosy " being . 

 fitted over it to keep the tea warm and prevent the aroma 

 from escaping, and is then allowed to draw from four to 

 five minutes. Sufficient of this beverage is poured into 

 each cup or glass and a slice of lemon added, as tea is 

 drank chiefly from glasses set in metal frames in Russia, 

 and the glass refilled with boiling water from the 

 Samovar. 



