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Directions for Use.--Dissolve the contents of blue paper in half a tumbler of cold water, stir in the other powder, and drink during effervescence. (See par. 2291.) 2295. Economy of Tea. A given quantity of tea is similar to malt--only imparting strength to a given quantity of water, therefore any additional quantity is waste. Two small teaspoonfuls of good black tea and one three parts full of green, is sufficient to make three teacupfuls agreeable, the water being put in, in a boiling state, at once; a second addition of water gives a vapid flavour to tea. 2296. Preparing Tea. In preparing tea a good economist will be careful to have the best water, that is, the softest and least impregnated with foreign mixture; for if tea be infused in hard and in soft water, the latter will always yield the greatest quantity of the tannin matter, and will strike the deepest black with sulphate of iron in solution. 2297. Tea-making. Dr. Kitchiner recommends that all the water necessary should be poured in at once, as the second drawing is bad. When much tea is wanted, it is better to have two tea-pots instead of two drawings. 2298. Another Method. The water should be fresh boiled, not exhausted by long boiling. Scald the teapot and empty it; then put in as much water as necessary for the first cups; put the tea on it as in brewing, and close the lid as quickly as possible. Let it stand three minutes and a half, or, if the quantity be large, four minutes, then fill the cups. This is greatly superior to the ordinary method, the aroma being preserved instead of escaping with the steam, as it does when the water is poured on the tea.