Tea made in tin mugs.--A correspondent assures me that he considers the
Australian plan of making tea to be preferable to any other, for
travellers and explorers; as it secures that the tea shall be made both
well and quickly, and without the necessity of carrying kettles on
horseback. Each person has a common tin quart pot and a pint pot, slung
to his saddle; the tea and sugar are carried in small bags. The quart pot
requires very little fire to make it boil. When it begins to boil, it is
taken from the fire, the tea is dropped in, and the pint pot is placed on
its top as a cover. When the tea is ready, the sugar is dropped into the
pint, and the tea is poured from one pot to the other till it is mixed.
The pint is always kept clean for drinking out of, but not the quart, for
the blacker it is, the sooner will the water boil.
Tea made over night.--To prepare tea for a very early breakfast, make it
over night, and pour it away from the tea-leaves, into another vessel. It
will keep perfectly well, for it is by long standing with the tea-leaves
that it becomes bitter. In the morning simply warm it up. Tea is drunk at
a temperature of 140 degrees Fahr., or 90 degrees above an average night
temperature of 50 degrees. It is more than twice as easy to raise the
temperature up to 140 than to 212 degrees, letting alone the trouble of
tea-making.
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