752 THE TROPICAL AGRICULTURIST. [May 1, 1902. 
fashionables are severe critics of its quality. 
Instead of discussing the servant girl problem the 
women talk learnedly of various blends, tak- 
infi; as much interest in the arguments as old 
club men over the virtues of a certain whisky. 
They can tell to a dot iust how much green tea 
should be mixed with black breakfast tea to pro- 
duae the desired aroma, and Dolong, Aden and 
Ceylon are beconiiRg bones of contention as 
nmch as women's rights and universal suffrage. 
Rare old china that has been used for decorativ3 
purposes is now being 
PUT TO A PRACTICAL USE 
in the household. It is correct thing to be able 
to show a varied assortn:ent of Sevres Chini, 
and all the other kinds of China, that 
collectors and amateurs affect. The liali 
marks «f the real articles are being 
looked up, and if the guest turns 
up a cup when the lady of the house is not look- 
ing, it is to see whether the proper stamps is on 
the China. Imitations don't go, and tlie unfortu- 
nate one discovered in an attempt to palm off 
inferior ware is made the topic of the next 
session from which she is absent. It is not at all 
the correct thing to show a complete set of any 
one pattern of varied shapes and sizes are desired, 
the more varied the better. Old-fashioned brass 
tea kettle are also in great demand. Many a 
woman who cast the old kettle aside as being 
useless, bitterly repents her folly, for the dented 
and battered old brass is infinitely better style 
than the newest and most artistic patterns from 
the shops. Those who have kept their old friends 
are working up a muscle by polishing their sides 
to a mirror-like gloss. UsetuI members of the 
family who are able to embroider are at work on 
huge tea cosies for the corner table, and these 
are being' modelled as close to old-fashioned lines 
as possible. In their construction, old pieces of 
brocade, fragments of old gowns of fancy silks 
and satins are utilised and take precedence 
OVER NEWER FASHIONS. 
The new fad must be in ancient guise to realise 
its greatest height. The fashion was introduceil 
by one of the fashionable set, A'ho issued invita- 
tions to what she called a kettledrum tea. This 
was really an old-fashioned 5 o'clock tea under 
an older name. There was some doubt in her 
mind as to the success of her venture, but to 
her great satisfaction the kettledrum "went" 
with a rush. The honored ones were charmed 
with the arrangements and made mental plans 
for a repetition of the function at early dates. 
Since then 5 o'clocks have been the rage, and 
in the church-going set, where worldly pleasure, 
is at present set; aside, the tea table has provided 
a relaxation in place of the gayer meetings of a 
month ago. Tiiere are a hundred and one ways 
of making tea and each hia its devotees, 
Russian tea, German tea, French tea and 
plain tea are served, and each manner of 
service hnds some one to appreciate it. 
The old way of taking tea, which has 
been out of style among fashionable folks for 
years, is back again, and cream and sugar 
pitchers and bowls are enthroned. Tea with 
lemon has not been altogether displaced, but its 
grip is weakening. Russian tea, a mixture of 
tei, l-iinon and Jamaica rum, is one of the really 
new ideas, and what few 
MEN FIND THEIR WAY 
to the teas have taken to it with suspicious 
readiness. If they are allowed to measure out 
their own proportions they can be persuaded to 
drink several cups. Houses where Russian tea 
is served get more men than others, and American 
men are coming to the belief thai; the Russians are 
better fellows than they formerly imagined. The 
suspicious breath can be easily explained by saying 
that the owner had just come from Mrs W's afte° 
noon tea. An excuse is sometimes needed 
in such cases, and by gener.al consent a poor 
excuse is better than none. There is one essential 
to a successful tea, no matter in what way the 
beverage is ultimately served. The tea must be 
properly prepared in the first pl.ace. As well mix a 
cocktail without bitters as tea without fresh 
liquor to start with. The accepted mode of making 
tea is to take fresh cold water arsd fresh tea. 
The water is brought to a boil, and while this is 
going on the maker rinses the tea pot with boiling 
water, and puts in one big spo mtul of dry tea to 
each cup required, When the water 
REACHES THE BOILING POINT 
it is poured into the tea pot, allowed to stand four 
minutes and then is ready to serve. Water that 
has been boiled and allowed to stand is not 
good. It must be fresh originally and allowed to 
come to the boiling point 'and no further. 
The recipe is simple, and by following it the 
best results are obtained. Tea is always pre- 
pared within sight of the guests, and for this 
reason a complete alcohol outfit is required. 
Instead of having the hot water brought from the 
kitchen, it is boiled on the tea table, and the 
transfer from boiler to tea pot is immediate. If 
a fresh supply of tea is wanted, the process must 
be repeated entirely. Fresh leaves are never 
added to those already used, for if the leaves are 
allowed to stand over five minutes they give out 
too much tannic acid, which is the hurtful in- 
gredient in their make-uj), American women are 
reverting to the old form of simpler food to ac- 
company tea. The best thing to offer is bread and 
butter, sliced thin, or a simple sandwich. After- 
noon parties had degenerated into a sort of free 
lunch, where the resources of the hostess were 
drawn on largely for novelties. This is to be done 
away with, anrt the women are heaving a sigh of 
relief over the reaction. " 
THE NEEM TREE, 
Colombo, April 16, 
Sir,— As some of your readers seem in- 
terested m the neem tree, called by the 
Portuguese "Margosa," they may like to 
know that in India it is reverenced not only 
for its medicinal qualities but by reason of 
its sacred character. It is to the Sivaites 
very much what the bo-tree is to the Bud- 
dhists. Twigs of it are generally found in 
their houses, they like camping in its shade 
and the delicate blossoms are often seen both 
at their weddings and funeral ceremonies 
Owing probably to its slightly disinfectant 
properties they also use it largely for the 
manufacture of the "scrubbing sticks" em- 
ployed by natives as tooth brushes.— I am 
yours truly, HILTON MERVrN ' 
