TESTING, BLENDING AND PREPARING. 203 



on top of it, add a slice or two of lemon and then pour 

 on the extract thus made ; the result will be a nectar fit 

 for the gods. 



Essence of Tea Is produced from the leaves by 

 distillation in the form of a dark-colored fluid, of which 

 one or two spoonfuls added to boiling water will make an 

 excellent cup of tea in a very short time. When pre- 

 pared in a tea-pot, the water should be put in first and 

 the requisite quantity of essence added afterwards; the 

 flavor will be pronounced, coming out remarkably well 

 in the liquor. This essence, when pure and properly 

 made, will keep for any length of time in any climate on 

 land or sea. 



New Beverages An effervescent wine may be pro- 

 duced from tea by forcing carbonic acid gas into the plain 

 liquor as ordinarily prepared, and another beverage is 

 produced by the introduction of an effervescing wine to 

 the liquor only. While a pleasing drink is also prepared 

 by treating the ordinary infusion with a little yeast and 

 sugar, a tea-wine being produced from it differing in 

 color and flavor according to the proportions in which 

 the constituents are combined. Still another being 

 evolved from this by the addition of a little alcohol to 

 the compound. A drink called Rohrer or " tea spirit " 

 is again produced by adding either whisky or brandy to 

 the plain infusion when fresh made. 



Paraguayan Tea Is prepared in a filter or perfor- 

 ated bowl, known as a Mate, heated with warm water. 

 A thin layer of sugar is first put in and a layer of leaves 

 laid on top, another layer of sugar being added, the 

 leaves being sandwiched between. The vessel is next 

 filled with boiling water, which is allowed to percolate 

 through the leaves and sugar. Before serving it is again 

 sweetened with sugar until it becomes almost syrupy in 



