Pour this water into a cup containing the leaves of a select variety of tea; allow it to stand until the first rising vapors, which form a dense cloud, become gradually less and float over the surface as a faint mist. Drink this precious liquid slowly and thou wilt find it a powerful dissipator of the five sorrows which disturb our minds. The sweet and peaceful rest which we owe to this drink we may taste and feel, but may not describe." This recipe, although two hundred years old, has not been improved upon. Stated in a little simpler form the recipe would read: In a cup with good tea leaves pour clean boiling water and allow to stand five or six minutes; decant and drink slowly.

Tea leaves should never be infused for a long time for several reasons. The flavor dissipates and the objectionable tannin is more and more extracted, imparting to the tea astringency and a bitterness, which are not only disagreeable to the taste but also cause indigestion and constipation.

After the tea is prepared as indicated it may be taken hot or cold, with or without sugar, with or without cream or milk. Iced tea, with a little lemon juice added, is a delicious drink for hot weather. It is cooling besides having a tendency to check excessive perspiration. Tea has also been found valuable as a wash for inflammation of the eyes.

In conclusion, I wish to refer the reader to an article in the July number of the Cosmopolitan on "Tea drinking in many lands," by Laura B. Starr, in which are related many interesting customs relative to the use and preparation of tea.

Explanation of plate: A. flowering branch, nearly natural size; 1. flower in section; 2. stamen; 3. ovary in transverse section; 4. Pistil; 5. and 6. fruit, with seed; 7. seed; 8. seed in sections.