The water for tea should be drawn fresh and brought to a quick boil and used immediately. Stale water that has lost its sparkle, or water that has been standing in the kettle will Dot make good tea. Of course, teapot and kettle should be kept scrupulously clean. Rinse the teapot (china or earthenware), with boiling water, put in 1 teasp tea for each cup or person to be served, pour on the boiling water (water must be boiling furiously), cover the teapot closely, and set on back of range to steep from 3 to 5 minutes, but no longer, and serve at once. Over-steeped tea is not healthful, and even dangerous, while properly prepared tea is harmless and mildly stimulating. If too strong, add hot water to each cup when pouring, and if not strong enough, use more tea. Serve with unboiled cream. If a good tea leaf was used, and these directions are faithfully followed, a delicious and refreshing brew will be the result. Always keep the dry tea in a closed canister and never allow left-over tea to remain in teapot. For iced tea, pour the freshly made tea from the leaves into a pitcher and let cool, after which add ice and serve as soon as chilled.-[Mrs. J. C., N. Y.