used. It is free from the metallic tang which makes artificial sweetening 
A agents so objectionable. ‘ Saxin ’ is a dainty, delicate sweetener, 
dainty 118 ’ so P ortable as t0 be abva >’ s at hand even when travelling or 
sweetener visiting. You simply use one instead of' a lump of sugar. 
For touring, travelling, or picnicking it is ideal. 
‘SAXIN,' gr. %, is supplied by all Chemists in bottles of 100, 200 and 500 
E ‘Tabloid’ brand tea 
‘Tabloid’ Tea is all tea, but not all of the tea leaf. It contains 
nothing but pure tea of fine quality, from which the useless portions 
‘Tabloid’ o f the leaf, such as the stem and midrib, have been 
Tea removed. Therefore it goes further than teas of ordinary 
is ail tea commerce, and produces a finer and more delicious beverage. 
By compression into a small space, not only is such compactness attained 
that tea sufficient for producing 50 to 100 cups can be carried com¬ 
fortably in the pocket, but other still more important 
Retains its advantages are secured. It is well known, for instance, that 
freshness and t [ oses ; ts fine aroma and deteriorates in strength and in 
aroma # . . . 
quality by contact with the air. In the case of ordinary 
tea, each tiny leaf, even when kept in the caddy, is surrounded by and in 
contact with a layer of air. In ‘Tabloid’ Tea the surface presented 
to the air is infinitely less, and by the careful method of packing even 
this surface is adequately protected from deteriorating influences. 
The art of Tea-Making 
To yield a perfect beverage, the tea must not only be of fine 
quality and in perfect condition, but it must be freshly made. Here, 
again, ‘Tabloid’ Tea conforms to the ideal. From it, “the cup that 
cheers ” is prepared quickly and without loss. Place one 
or more, according to taste, in a warmed cup. Pour on, ^ e y e er P a e ^ ect 
whilst still boiling, fresh water, which has been allowed to 
boil furiously but not long; stir, and allow to infuse for three to five 
minutes. Then add milk or cream, ‘ Saxin ’ or sugar, to suit individual 
tastes. 
If preferred, the beverage may be served in the teapot by 
proceeding as followsPlace sufficient ‘Tabloid’ Tea in 
a warm jug. Pour on the boiling water, cover and allow of ' he s ”“ 
to stand from three to five minutes, and then strain off 
into a warm teapot. By these means the full value of the theine. 
which is the “soul” of the tea, and acts as a bracing stimulant to the 
