June 6.] 
THE COTTAGE GARDENER. 
149 
a small piece of ground, of a good size and excellent 
quality, with less expense than by any other means. 
Watering. —At the present season, when dry weather 
may be expected to prevail, there is no doubt but that in 
many instances much benefit may be afforded to growing 
j crops by the judicious application of water, and when 
I watering is performed it should be done systematically, 
| or more harm will be caused than good. Our method, 
j when we set about watering, is to choose dull or cloudy 
weather, if such prevail, or the late evenings and early 
j mornings; and to apply the water in great abundance, 
if we apply it at all; talcing care to apply it to all except 
seed-beds, without wetting either the leaves or foliage 
of the plants or crops. We also apply it without any 
rose on the water-pot, thrusting, instead, a spray or a 
branch of heath from an old broom, into the spout or 
nozle of the water-pot; and with a pot in each handheld 
close to the surface of the earth the water is quickly and 
softly dispersed amongst the growing crops without 
surface-binding the soil. 
Routine Work. — Artichokes, cauliflowers, celery, 
cabbages, beans, peas, and all kinds of kitchen-garden 
crops, are the better for being slightly mulched for the 
next three months, should dry hot weather prevail. And 
if ground can be spared a planting should be made of 
Brussels sprouts and Dwarf savoys. Gape brocoli and the 
Walcheren brocoli should be planted in succession. 
Potatoes. —We shall no doubt soon hear some outcry 
respecting the disease of this vegetable, the extent of 
which so much depends on atmospheric influence. We 
are sorry to observe all through the spring, the old 
enemy still lurking about, though we are happy to say 
only to a very trifling extent, compared to that ot former 
years. By pulling up a few potato stalks and closely 
examining them at the base where the disease first com¬ 
mences, there will be found, if any disease exist, small 
punctures, advancing into brown ulcerated gangreen 
blotches; but up to the present time we have not found 
amongst any of our eavly-taken-up produce one tuber 
thus effected—all having been excellent both in crop 
and quality. James Barnes. 
MISCELLANEOUS INFORMATION. 
TEA DRINKING. 
By the authoress of “ My Flowers.” 
Tea is usually considered an expensive enjoyment, and so 
indeed it is; but when coffee and cocoa are recommended as 
substitutes, on account of their cheapness, I believe on a 
close calculation they will be found to fail; at least we have 
tried the experiment unsuccessfully in our own family. If 
herbs are collected and infused, there is no doubt that a great 
expense would be avoided in giving up tea; but if foreign 
produce must be resorted to, tea is certainly the cheapest in 
the end. 
A small quantity of tea, carefully managed, will form a 
much more agreeable meal for a family than a small quantity 
of coffee: we can drink rather weak tea with less distaste 
than weak coffee, and there is a flavour, even then, that is 
pleasant. Coffee is really disagreeable unless it is tolerably 
strong; and it cannot be renewed- like tea. Although coffee 
is considerably cheaper per pound than tea, in fact it may be 
bought at less than half the price, yet requiring to be used 
so much more freely it becomes much dearer in the end. It 
is a heating, stimulating beverage also, when taken constantly, 
and will not agree with many persons, yet it certainly is the 
most delicious of all, when well made and strong ; and when 
taken during or after fatigue it is far more reviving and 
strengthening than wine or beer. Still it is not a cheap re¬ 
freshment when used as a meal in the family. When it is 
bought, it should always he in the berry, and fresh roasted if 
possible. When wanted for use, the berries should be placed 
in an oven, or before the fire, to become gently warm before 
they are ground, which should take place only just previous 
to being made into coffee, and the mill should be a coarse 
one. Coffee should not be ground fine ; and it is even said 
that when beaten in a mortar the flavour is improved; but 
this is a more tedious and troublesome process, and I cannot 
vouch for its truth. A small quantity of very strong coffoe 
poured into three parts of a cupful of boiling milk is the best 
and pleasantest way of taking it for breakfast; and where 
milk is plentiful and cheap it may not be an evtravagant plan; 
but tea is cheaper. 
Cocoa is a nourishing article, but not a cheap one. The 
patent soluble cocoa at eightpence per pound is extremely 
convenient, because it is made so quickly and easily; but 
unless it is tolerably strong it is not very palatable, and a 
pound is very soon gone. It is certainly cheaper than coffee, 
however, and if it agrees is pleasant and strengthening; but 
as a family meal it will not be found to answer. Many things 
may be economical for one person that become seriously ex¬ 
pensive when required for a party. Cocoa nibs are perhaps 
the cheapest mode of preparing it. Two handsful of the 
nibs should be placed in a middle-sized tin coffee-pot, and 
allowed to heat gradually until it boils gently, at which point 
it must be kept for two or three hours. When the cocoa has 
been used the pot should be filled again with water, and 
allowed to simmer gently in readiness for the next meal. 
When become weak a handful of nibs should be added to 
those already in use, and so on, until the vessel becomes 
too full to hold the quantity of water required. _ 
The old nibs must then be taken out, and a similar process 
take place as at first. A little experience will direct the proper 
quantity to be used, and the degree of strength required, 
which can easily be added to or diminished. It is the lightest 
preparation of cocoa, which is very frequently heavy for the 
stomach; and where the health is delicate it is used with 
very beneficial effect. _ . 
Many persons will say, and perhaps think, that higli-pnced 
tea goes further than cheap. I have often heard, that tea at 
four and even five shillings per pound is cheaper in the end 
than that which costs three and eightpence: but there is 
theory in this idea. No one ever puts in less tea because it 
is higher in flavour; or if they do, it is so little less that it 
does not hi the least degree atone for the additional price. 
Highly-flavoured tea is a most delightful beverage, but do not 
let us deceive ourselves into fancying that we are economizing 
by indulging in it. Teas at the same price will occasionally 
vary in flavour and quality, and sometimes wo may meet with 
an inferior land; but we must not on this account be induced 
to pay an extra sixpence per pound, when we are really striving 
to the utmost to live within very small means. If we give 
way on one point, we shall certainly bo as weak on another, 
and another, and another; and the monthly bills that are 
“ only a shilling or two higher than they ought to be, will 
swell into importance at the close of the year. If it is pos¬ 
sible to purchase tea at one of the old established tea ware - 
houses in London, a far better article will be obtained at a 
lower price than can be bought in country towns; and by 
laying in half a year’s consumption at once, or even more— 
if money can bo paid down—the expense of carriage is 
trifling. 
A teaspoonful of tea for each person, and one for the tea¬ 
pot, is the old-fashioned recipe for making it; but much less 
-will suffice for economists. By allowing it to stand long, and 
close to the fire when there is one, the strength will be more 
fully drawn out, and less will do. The common black tea¬ 
pot is the best for tea-making, and is preferable to metal, 
and even silver; besides, it can be placed near the fire without 
injury, and is easily replaced. 
I have already observed, in The Cottage Gardener, that 
by the Chinese themselves sage-leaves arc so highly esteemed 
