428 
SUPPLEMENT TO THE PISHING GAZETTE 
[June 3, 1893 
these days of general gratianess ; and, now that all the 
luxuries of modern travel are to be purchased with a 
third-class ticket, what can you wish for more?” Not 
much, unless it be good tackle, good baits, and a copy 
of the Fishin'j Oazette. 
' # « • » * * 
Captain Botton’s World’s Water Show is attracting 
all London. The large lake, which now takes the place 
of Buffalo Bill’s arena, gives ample space for many 
amusing aquatic events. Small islands have been made 
which are picturesquely dotted with cabins and camps, 
and inhabited by ” real natives.” The most striking 
object is- the huge toboggan slide down to the water’s 
edge, and the navigation of which is known as shooting 
the “ chute.” 
#*#*## 
Bt the way, Boyton’s big boots (I had almost said 
“ boats ”) should be tried on the beautiful broads in the 
fast approaching season. Possessed of a pair of these 
“canoes” (water-tight, of course) anglers could afford 
to smile at the punt proprietors, and quietly—yes, we 
think it would be better done quietly—walk to their 
swims, without the aid of a rye peck. The third-class 
railway traveller would have to leave his boots in the 
luggage van should this suggestion be acted upon, for 
it would be found awfully inconvenient in the present 
space allotted to ten passengers—“ five on each side ”— 
for each of the ten to have big bags of bream in addi¬ 
tion to their “ Boyton ” boots ! 
In the spring the speckled beauties 
To a bite of bait aspire. 
And their active movements wake to 
Ecstasy the-perverter of the truth. 
*##**# 
The next number of theP. G. will be dated June 10. 
There is nothing to be alarmed at in this announce¬ 
ment; but it may be well to remind coarse fishermen 
that the overhauling and refurbishing process must be 
hastened on with, for in less than another week we 
shall have celebrated our “opening day.” A little 
more rain, and the fish forward—what a commotion 
there will be ! 
****** 
Though the Imperial Institute is as yet in a very 
incomplete state, the exhibits at the latest acquisition 
to our museums already include some objects of interest 
to the fishetmen, not the least of which is a very striking 
collection of about forty water-colour drawings of the 
sea fish around Port Jackson, among which are some of 
weird conformation and formidable dimensions. Of 
actual stuffed specimens, most of which are yet to come 
from Chicago, there is a frostfish from New Zealand, 
a splendid case of trout from Tasmania, and a monster 
Atlantic salmon from Quebec. The Dominion further 
shows two more salmon, a brace of striped bass, exceed¬ 
ingly handsome fish, three small trout, a couple of large 
haddocks, and two hake, the last named, unlike our own 
species, having a pair of barbules depending from 
either side of the head. In the Cape section are a pair 
of large crayfish, while the Mauritins contributes some 
large freshwater prawns, similar to those which some of 
us have tasted from the upper reaches of the sacred 
Ganges. 
****** 
Monkey Island jhas been greatly improved of late 
years, and the much-needed repair of the beautiful 
shootii?g-box on the Island has been attended to. In 
fact, the whole building has been palled down, and is 
being rebuilt exactly as it originally appeared, much of 
the beautiful old carving, &c., being preserved and 
re-used Mr. Akery, of Windsor, is carrying out the 
work. The famous “ monkey-room ” in the Island hotel 
will also be seen to shortly, as the splendid work there 
by Sir Joshua Eeynolds is becoming in very bad condi¬ 
tion. _ Drag Net. 
OUR GROUND BAIT BAG. 
If fish bite more readily and gambol near the surface 
of ponds and streams, then look out for rain. 
Mebbyman : “ What was the largest trout you ever 
canght, Tomkins? ” 
Tomkins: “Let’s seel What day of the week is 
this ? ” 
“ Monday, I believe ; what in the world has that to 
do with my question? ” 
“Oh, nothing; only I think you’d better wait until 
Wednesday, I always like to get as far as possible from 
Sunday when 1 tell about my fishing experiences.” 
“OuB fishing club,” remarked one Clerkenwell 
angler to another, “is to have a discussion to-night, 
and I’d like to have you hear it.” 
“ What is the question ? ” 
“ How sober must a man be to have the largest take 
of fish.” 
Shopkeepee (to tackle-maker’s traveller) : Can’t 
give you an order, quite overstocked.” 
Traveller : “ Let me, at least, show you my 
samples.” 
Shopkeeper : Spare yourself the trouble, I can’t look 
at them.” 
Traveller : “Then will you allow me to look at 
them myself ? It is nearly three months since I have 
ever seen them, through not having any rain.” 
Some men, says Uncle Jake, is like sharks, werry 
owdacious ; an’ some is flat, like flonndahs, only flattah. 
But dere’s one thing wharin all men is like some kinder 
fish or anuddah. Man keep ho mouf shet, he safe. 
Same wid fish. 
“Well, what fish yarn have you now?” “You 
know Pickett’s Brook?” “ Yes, 1 do. Forty-pounder, 
Isuppose—and yon threw it back? ” “No. Fished for 
eight steady hours and never got a bite.” 
Teacher (to the class in chemistry): “ What does 
sea-water contain besides the s idium chloride that we 
have mentioned ? ” Bobby Smith : “ Fish, sir.” 
The Eellet and the Wobmlet. 
“ There’s a wriggling little wormlet,” said an eellet 
with delight, 
“ It looks a tempting dishlet, and I should so like a 
bite.” 
“ If you take a little bitelet,” said the eellet’s ma with 
thought, 
“ I fear my little eellet will a lesson sad be taught. 
Concealed, my little petlet, in that wriggling wormlet 
there 
Is a dangerous little snarelet hidden with much taot 
and care. 
And I fear, my little babelet, if you take a niblet small 
You’ll not be satisfied until you’ve swallowed snare 
and all. 
I will reconnoitre, petlet, and see if all is right. 
And if it is, my sweetlet, you may take a little bite.” 
Then the cautious mother fishlet gave a smell-let, then a 
smell. 
And then she gave a winklet, and said, “ I scarce can 
tell. 
But I'll first a niblet takelet,” said the cunning 
mother fish, 
“ And if it’s not a snarelet you can have the dainty 
dish.” 
Then the little eellet’s ma-let took a bitelet, then a bite, 
And an instant later wriggled on the linelet fast and 
tight; 
And tho’ she made a strugglet while the linelet drew 
her in. 
The eellet gave a smilelet, which broadened to a grin. 
And said, as from his gazelet his parent went from view, 
“ Tho dishlet tempted me, ma, but it doubly tempted 
you ; 
But a lessonlet you’ve taught me, and ’twill give me 
great delight, 
To let others do the bitolets before I do the bite.” 
All things come to him who waits ; hunger is one of 
them—that’s a certainty. Fish is another one of them ; 
but this is not a certainty. 
"Tea Time.” 
By GORDON STABLES, M.D., C.M., R.N. 
(The LeadenhaU Press.) 
“ Who cannot enjoy a good cup of tea, 
Without taste or reason Tm certain must be.” 
lyrOTUING is more easy to remember, than that tea was first 
introduced into England in the year of our Lord sixteen 
hundred and sixty something, Charles the Second's head being 
the uneasy one that then wore the crown; that it came to us all 
the woy from Canton in China; that it was grown somewhere 
near there in gardens and plantations, superintended by strange 
efTeminate-looking Coolies wearing impossible hats, and carrying 
packets of tea as large as ice chests; that the beauty of those tea 
gardens was exceedingly great'; that the skies were always blue, 
the birds always bright-winjed and happy; that, from grottoes 
and groves, glimpses could be caught of sunny seas, where boats 
lay motionless, and where lovely islands seemed to be hung in the 
very sky itself; and that in those groves and grottoes there 
always sat, or lounged, ladies of fairy-like beauty, with triangular 
eyes and-boots no bigger than walnut shells. 
Probably a great deal of the schoolboy's tea lore, or that even 
of the schoolmaster himfeelf, is gathered as much from china cups 
or plates of the willow pattern, as from books themselves ; and 
probably, too, the one source of imformation is about as authen¬ 
tically instructive as the other. 
But when a boy leaves school, for university or college, he 
learjis, if botany be a branch of his studies, that the word tea is a 
corruption of the Chinese Tsia^ or Tcha^ Cha. He is also taught 
that there are three distinct species of the tea plant, all belonging 
to the natural family Ternstromiaceae, namely, Thea viridis, or 
green tea; Thea Bohea., which yields the black tea; and Thea 
which gives us the tfas of India, including Assam. 
At most examinations he would run a risk of being plucked, if he 
boldly asserted that there was only one species of the tea plant. 
And yet he w ould be as nearly right as possible, for the differences 
which the supposed trio of tea plants exhibit, are probably due to 
the influences of climate, soil, and cultivation. 
From this tea plant, the Thea sbiensis, we obtain our supply of 
teas, and several species of tea are offered to us, notably Chinese. 
Indian, and Ceylon. We want the best tea we can get for our 
money. That is certain. 
Getting the very best tea is a matter that concerns our health, 
for tea has become to us one of the necessaries of life; we drink 
it morning and evening, and find ourselves refreshed and bene¬ 
fited thereby. It smoothes onr ruffled nerves, calms excitement, 
and gives us strength to battle coolly and successfully against the 
worries of this work-a-day world. 
We want the best tea, therefore, that we can get for our money; 
the the purest, and the m st genuine. Good quality is a sine 
qua non. It is by this we will judge the tea mote than by its price, 
its appearance, its perfume, the respectability of tho firm who 
vend if, or the country it comes from. 
The Dutch, once a great maritime power, wero perhaps the 
first to bring tea to our country. This woulil bo abour the year 
1G15 or later. But it was known to the English Eist India Com¬ 
pany some thirty or forty years before that. However, when 1 
first brought to England in small parcels, it w'as rea<Uly bought | 
by the wealthy, who gave from five to ten guineas a pound for it. , 
We find it recorded that the East India Company in 1GG4 pre- | 
Rented His Britannic Majesty with two pounds of tea. It is to he i 
presumed, by tho way, that His Majesty's cook was instructed in I 
the right way of making this beverage, and that he did not boil j 
a pound of tea, strain it, and serve up the leuves as a vegetable! i 
No, he could not have done this, for the king came to like it. and ' 
after that tea began to get fashionable; and in 1667 we find the 
Company directing their agent at Bantam to send home one 
hundred pounds of the best he could procure. 
As early as 1010 tea began to find its way into London coffee¬ 
houses, Garraway's leading. Pepys, Secretary of the Admiralty, 
writes in his diary, “I called for a cup of tea, a Chinese drink 
which I had never before tasted." This was in September 1601, 
and at that time there was a duty of eightoenpence levied by Act 
of Parliament on every gallon of the infusion. But in 1689 this 
was repealed, and an excise duty of five shillings in the pound 
w'as levied on the tea itself. 
It is an undoubted fact that there is really no adulteration 
practised on Indian or Ceylon teas abroad. The Chinese, on tho 
other hand, have elevated the art almost into a science. They are 
adepts at the -work—professionals—most skilled and learned 
manipulators. 
The people of England have been tea-drinkers universally, for 
considerably over two hundred years, and during that time they 
certainly have not degenerated either mentally or bodily. Our 
■women are still the fairest of the fair, our men still as brave as 
brave can bo in the field; not only are our writers and artists 
still as clever, and our statesmen quite as able as in the good old 
times, but genius is on the increase. Our tea-drinking then has 
certainly not lowered us as a nation. Our march is steadily on¬ 
ward. and “Progress” and “Enlightenment” are the words 
inscribed on our banners. 
Other peoples and countries are left far behind us in the race. 
Notably the Chinese, one of the most ancient races on the face of 
the earth—so ancient indeed that it see-ms to be in its dotage; 
while, on the other hand, the Japanese, who, by the way, are 
quite as fond of tea as a beverage as the Chinese are, have taken 
up our cry of “Forward, ’ and are fast following in our wake. 
One thing at least must be said in favour of tea-drinking,—it is 
conducive to sobriety; it thus indirectly tends to increase the 
health of the nation. 
But it is the effects of the habit of tca-clrinking on the 
individual which we have at present to consider. 
The cup of delicate tea that we so love to sip, after or before the 
bracing refreshing plunge in the morning tub; the cup that 
banishes from our brains the lingering shadows of the night that 
has fled, and in w’hich we drown the last faint remembrance of 
our dreams: do we do wrong to drink it? 
All experience goes to prove that good tea, drunk judiciously 
and in moderation, is positively beneficial to the health. It would 
serve no useful purpose to enter minutely into the physiological 
effects of tea on the system; suffice it to say that they depend 
chiefly on three of the active principles or constituents of the leaf 
—(1) the volatile oil; (2) the theine ; and (3) tho tannin. 
A cvp of tea at early mom. Do you indulge in such a luxury, 
reader? Ido. And my servant knows how to make it; knows 
the exact amount of the herb to put into the liny teapot (the herb 
itself is the most fragrant and best), the exact amount of sugar, 
and the exact proportion of sweetest cream. 1 give the signal for 
infusion ere I gel into my cold hath, and by the time I have done 
and enrobed myself, the salvor stands on the mat. Just tho 
tiniest milk biscuit is all that is needed as fitting accompaniment, 
and no better beginning could possibly be made to a day. There 
is a deal of virtue in a cup of tea at early morn. 
The question how to get good whiJesome tea is really one of 
paramount importance to those who love the most comforting of 
fill luxuries, and have a due regard for their health. What is 
wanted is really good, well-blended, and well-fiavoured tea, at 
vhat considering its high quality, is a reasonable price. 
There is as much difference between drinking bad, worthle.s8, or 
adulterated tea, and drinking the genuine unadulterated article, 
as there is between bad health and good. 
Bad or inferior tea, as every housewife or mother of a family 
knows, gives all its strength to the first water. It won’t stand 
tho addition of pnore boiling water; the second cup is a mere 
sham, dish-water, or what you wdll. The reason of this is that 
the leaf quite expands as soon as the first boding water is poured 
upon it. and if you want a second good cup you have to add more tea. 
It is not every person who understands how to make a cup of 
tea well. It is very easy, however, to do so when one knows how 
to do it. 
Having been fortunate enough to secure some fine, fragrant, 
unadulterated tea, we must see that it is kept in an air-tight 
canister. 
Before the water has come to the boil the teapot should be well 
warmed, and the tea put in. It may then stand for a short time 
on the hob, until the wat r boils, when— 
The tea should at once be made. We heat the teapot in order to 
conserve all the caloric in the boiling water. We make the tea as 
soon as the water comes to the boil, because good tea can only be 
made withboiling water, not boiling water that has been 
boiled before, or has been kept boiling too long. Boiled water is 
flat because it is non-aerated, that is the “why and the 
wherefore.” 
Servants want to he drilled to this, or their heads drilled and 
the truih rammed into them! A worse fault than even this is 
making tea with water that has gone off the boil, which servants 
often do. 
The best tea is spoiled by this treatment. Carbonate of soda 
should 7i€ver be used to draw the tea. 
It is best to pour on all ihe water that is wanted, for the first 
cup at all events, at once, and not merely “wet” the tea as it is 
popularly called 
It is a mistake to add fresh tea to that which has already been 
made by way of getting stronger, and yet we constantly hv?ar tho 
remark made: “ Put a little more tea in the pot.” If more tea, 
or stronger tea, is wanted, it ought to be made in another teapot, 
and a spare one often comes in handy. 
JIow long should tea '-di'aw? From five to seven minutes 
according to the kind of lea and the character of the water. 
Invalids and people with delicate stomachs (and everybody else 
for that matter) ought to be most careful to obtain tea of superior 
excellence, and ought to attend rigidly to the plan of making a 
cup of good tea, which we have just been endeavouring to 
explain. 
iiuga)' and mill:, or creatn. are merely accessories, and maybe 
added in quantity according to taste. Some people like tea 
without either milk or sugar. Others again will tell you that 
milk in tea is just as good as cream. We ourselves prefer cream 
for this reason : owing to its oily nature it retains the volatile 
oil, which would otherwise escape in the steam. The sugar ought 
to be the best white lump, and the cream, creme de la cr^mey fresh 
and pure and hardly a day old. 
Douglas Jerrold says:.“Of the socisl influence of tea, in 
truth, upon the masses of the people in this country, it is not very 
easy to say too much. It has civilised brutish and turbulent 
homes, saved the drunkard from his doom, and to many a 
mother, who ivouid else indeed have been* most wretched and 
most forlorn.it has given cheerful, peaceful thoughts that have 
sustained her. Its work among us in England and elsewhere, ay, 
throughout the civilised world, has been humanising, good. Its 
effect has been upon us all something socially healthful; some¬ 
thing that is peaceful, gentle, and hearty.” 
Blessed tea! may its influence ever extend. 
The Mazawattee teas are pure, delicate in flavour, and not 
adulterated. I have tasted and tested suecimeiis of all. 
Good teas are cheap at any price. The Mazawattee tea at two 
shillings and fourpence i)cr lb. is ambrosial, while that at two 
shillings and tenpence is delicious, refreshing, and of pure 
quality; tho same may ho said of those at one shilling and 
tenpence and two shillingR. Tho Mazawattee tea at four shilliogs 
is so good that I am keeping it for “ at homes” and my own 
private cup. 
Th0 Mu^ctiVatt^G Teas ar$ Sold by SjieciaUy Ap'pointed AgentSj I^eadiny Family GrocerSj throughout the United Jfinydomj al Iff- lOd.j 2s., 2s, 4<i., ^ff- 10c?., and 4?, per 16, 
