Commercial tea is the prepared leaf or leaf-bud of an evergreen, indigenous to Asia, which in its wild state attains the general proportions of the American peach-tree. Botanically, it is known as _Camellis Thea_ or _Thea Chinensis_. Under cultivation, it is kept pruned to within three to five feet high. The constant pruning encourages the growth of new branches and new leaves. The value of the Tea is in the young tender leaf. [Illustration: Testing Tea] Teas are divided into two groups, which differ chiefly in the method of curing. A tea-plant may produce a leaf which commercially may be either black or green, depending on the treatment. Green tea is prepared by steaming the fresh green leaf and then drying it. In this way the bright color is preserved. Black Tea is the result of oxidization or fermentation, caused by exposing the leaves to the sun, which turns them black. The best Teas are made from the young leaves, the different varieties being graded according to their age and position on the shoot. Tea is produced in large quantities in China, Japan, India and the islands of Ceylon, Java and Formosa. There are about 200 varieties of Teas, and, perhaps, ten times as many flavors. Tea ranges in value from a few cents per pound for stems up to $10.00 for the very finest leaf. The Government inspects all teas entering the United States, and those below a certain standard are not allowed to enter the country. Tea drinking in the United States is increasing, but the consumption is still far behind that of many other countries. [Illustration: Banquet Extra Fancy Blended Tea] The average American housewife has not given to the brewing of tea the same careful consideration she gives to the preparation of other beverages. Good Tea brewed right is a delicious beverage, but certain rules must be observed. Complete directions for the perfect brewing of Tea appear on each package of Banquet Brand. Under this brand all the desirable varieties are packed as well as a remarkable blend. Our publication, “Tea, Its Early History, and the Three Colonial American Tea Parties,” will be mailed free upon request. Flavoring Extracts The United States Agricultural Department, Circular No. 19, contains the standards for foods. Among these are standards for Flavoring Extracts. By this regulation Extract of Lemon must contain at least 6.4 ounces of Oil of Lemon to 1 gallon of finished product, or, as the circular puts it, 5 per cent Oil of Lemon by volume, and Vanilla Extract the extractive matter from at least 13.35 ounces of the bean to the gallon of finished product. The flavor is extracted from the bean by a mixture of alcohol and water, as the resins in the Vanilla-Bean will not impart their flavor to alcohol alone or to water alone, but to a mixture containing from 40 to 60 per cent of alcohol, according to character of bean. Long experience is required to accomplish the results desired.