=Iced Tea=—Put the requisite quantity of leaves in an earthen vessel and pour on briskly boiling water until the vessel is nearly full, and let it infuse or draw from two to three minutes; in no case permit it to boil, as boiling or long infusion extracts the tannin and imparts to it, even the best tea, a disagreeable, herby or astringent taste. When infusion is complete, strain the liquor out of the tea-pot into a jar, demijohn or other covered receptacle, and place it in a cool place for a few hours, or until wanted, then serve in a cup or goblet, adding some cracked ice and a slice or two of lemon. A fine grade of Chinese Congou or Souchong is best adapted for this purpose. Choice Oolong is also good, but Japan tea should never be used, as it is not pleasing when iced to a well-regulated palate. Fine Imperials and Young Hysons are also excellent for those whose nerves can stand Green tea, the first two, however, are best of all, having an especially agreeable flavor when iced. Plenty of ice is needed, which should be _cracked_, not _crushed_, and the lemon cut in quarters, the juice being squeezed out and the pulp scraped into the tea. The rind should never be used, as the oil contained in it imparts to the beverage a bitterish taste; use neither milk or sugar unless you are compelled to from habit. It is the bitter flavors of the tea and lemon together that is required to allay the parched feeling of the palate and throat. =Extract of Tea=—In hot weather an infusion of tea-leaves made in cold water is much superior to that made in hot or boiling, for the reason that the aroma will not be dissipated. An extract made in this manner may be bottled, and if placed in a moderate temperature will keep for any reasonable time until required for use. When serving, fill the glass with cracked ice, put some sugar on top of it, add a slice or two of lemon and then pour on the extract thus made; the result will be a nectar fit for the gods. =Essence of Tea=—Is produced from the leaves by distillation in the form of a dark-colored fluid, of which one or two spoonfuls added to boiling water will make an excellent cup of tea in a very short time. When prepared in a tea-pot, the water should be put in first and the requisite quantity of essence added afterwards; the flavor will be pronounced, coming out remarkably well in the liquor. This essence, when pure and properly made, will keep for any length of time in any climate on land or sea.