36 BOOK OF THE SCENTED GARDEN 
very high pitch of perfection. Artists in sniffs can 
improve their talent by constantly exercising it. It has 
been proved that blind people depend a great deal upon 
their sense of smel]. The throat as well as the nose of 
a professional sniffer must be entirely healthy, for any 
imperfection in either locality is apt to affect the nasal 
organ deleteriously. ‘The very greatest care has to be 
taken against catching colds, for influenza or catarrh of 
any kind will literally put him off the scent for many 
days, and sometimes for months together. 
MAKING TEA SCIENTIFICALLY 
Professor Goodfellow, the well-known English analyst, 
gives these rules for making ‘‘ good” tea:—1. Always 
use good tea. 2. Use ‘‘two” hot, dry earthenware 
teapots. 3. Use soft water which has just got to the 
boil. 4. Infuse about four minutes. 5. Pour off into 
the second hot, dry teapot. 6. Avoid second brews 
with used tea leaves. ‘The fact that tea, as served in 
France, is so often bad may be accounted for by the 
omission of some one, or perhaps all, of the above 
rules in its preparation. ‘They are all necessary to make 
a cup of really good tea, and if they were more often 
strictly adhered to tea would oftener be a delicious 
beverage. Even at the best “afternoon tea” rooms in 
England, America, and France I do not believe that 
‘““cwo” hot, ‘‘dry” teapots are often used to make tea 
‘¢fresh for each customer,” or that the tea-leaves there- 
after are thrown away. 
THe Tea-Tastinc ArT 
The art of tea-tasting in commercial houses, which 
formerly proved detrimental to the health of so many 
men, has now been reduced to such accuracy that the 
tasting part of it has been practically eliminated in all 
