Mr. Garland, having benefited so much by the substitution of tea for
beer, was naturally anxious that other farmers should follow his
example, and urged them to "let the additional wages be given to the
full value of the beer; let the tea be good, and made with care in
the field, not sent out from the house, or there will not be enough;
be sure that it is always within the reach of every labourer, without
stint. See to this yourself: trust it to no one; beer has many friends.
Be firm in carrying out the change, and it will be a source of great
satisfaction to you and to your labourers, with very little trouble
and at no extra expense." The late Sir Philip Rose testified that the
men on his farm "were in better condition at the conclusion of the
day, less stupid and sullen, and certainly much better fitted the next
morning to resume their labours, than with the old system of beer." It
would be easy to multiply extracts, but enough has been said to prove
the benefit of tea over alcohol, whether in marching or fighting,
cricketing or sculling, cycling or mowing. We may add that cold tea is
considered by many writers on the subject one of the most refreshing
and satisfactory summer drinks, provided it be not spoiled by the
addition of milk and sugar. It ought to be made early in the day, and
left to stand in a stone jar until thoroughly cool, and should then be
flavoured, in the Russian fashion, with slices of fresh lemon.
CHAPTER VI.
TEA AS A STIMULANT.
Rum-punch and poets--Alcohol as a stimulant--The king of the
tea-drinkers--Dr. Johnson's teapot--Jonas Hanway's attack--Eloquence
inspired by tea-drinking--A delightful tea-story--An absent-minded
poet--George Dyer's breakfast-party--An empty cupboard--Hazlitt a
prodigious tea-drinker--Barry Cornwall disgusted with Hazlitt's
teetotal principles--Wordsworth's love of sugar in his tea--Testimony
of other authors--Tea as a tonic--Tea denounced--Tea at St.
Stephen's--Lord Palmerston, Mr. Gladstone, and M. Clemenceau
quoted--Hartley Coleridge's poem on tea.
Public-domain text, read in full here on John Shaqi.
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