of tea, but they are divided into two great classes black tea and green tea.

16. "The Chinese are very fond of tea, and always have been so. It was introduced into Europe about the year 1660; and it is now very much used, especially in England and America. A great many ships come from China which are entirely filled with tea. It is packed in wooden chests, which have a lining of lead. 17. "Coffee is the berry of an evergreen shrub which grows in Arabia and the East and West Indies. It is about ten feet high, and its fruit, when ripe, is red, and not very unlike a cherry. At the proper time, the fruit is gathered, dried in the sun, and the berries extracted' by the help of mills. The berries are again dried, packed in bags, and sent away in vessels. When we want to make coffee, the berries, or grains, are roasted, ground, and boiled in water. The finest coffee comes from Mocha, in Arabia.

18. “Tea is made by steeping the leaves in boiling water, which uncurls them, and makes them look larger than they were when put in. Thus tea is properly an infusion. But coffee is a decoction, because it is made by boiling. Now, will you promise to remember the distinction between these two hard words?"

19. "I will try to. Decoction is when you boil any thing, and infusion is when you only steep it."

20. "Your father drinks coffee for breakfast, and I drink tea; but you drink milk. Tea and coffee both belong to those articles of food which are called stimulants. They act upon the nerves, and produce a slight exhilaration or excitement. They are not good for little boys and girls; and they should be used only in moderation by grown persons.

21. "When your father comes home at night, tired with his day's work, a cup of tea refreshes him; but if he were to drink too much, or drink it too strong, it would keep him awake, and he would have a headache the next morning. Many persons injure themselves by drinking too much strong tea and coffee.

22. "Sugar is the produce of a plant called the sugar-cane, which grows in the West Indies and in many other warm countries. This plant is about ten feet high, and about two inches in diameter; it looks a good deal like our Indian corn. When ripe, the canes are full of a rich, sweet juice. They are then cut down, and next crushed in a mill; the liquid that runs out is boiled away, and a little lime-water is mixed with it, to help clarify it, that is, make it clear.

23. "When this liquid cools, it settles down in the form of brown sugar; and the liquid that runs off is molasses. Brown sugar, which is sometimes called raw sugar, is refined and purified, and thus turned into loaf sugar. To do this, it is boiled in lime-water, and the heated liquor is cleansed, or purified, and then poured into conical moulds'; and when it cools, it appears in the form of a loaf of hard, white sugar.

24. "Sugar is made from other substances than the juice of the sugar-cane. In France, the juice of the beet root is much used for this purpose. Sugar has also been obtained from grapes, and from licorice root. In our country, much maple sugar is made by boiling down the juice of a kind of maple tree."

1 PREPARATION. A making readyany thing prepared.

2 VARIETIES. Kinds, sorts.

EXTRACTED. Taken or drawn out. 4 CONICAL. Like a cone, or solid body

round at the base and tapering to

a point at the top.

5 MOULD. A cavity in metal, clay, or other material, in which any thing is cast and receives its form.

XLIV. - BREAKFAST-TABLE SCIENCE, CONCLUDED.

māize (māz)

civ-il-i-zā'tion

ǎgʻri-cult-ure

com'merçe

reş-er-vöirş' (-vwörz) gourd (görd or gôrd)

1. "You will observe that there are two kinds of bread on the table; one is brown, and the other is white; but they are both made of wheat. Wheat is the growth of a plant which looks something like a very tall blade of grass. When it is ripe, it is cut down, and spread upon the floor of a barn, and then beaten with a wooden stick called a flail, which causes the wheat to drop out. It then appears in the form of small grains, about as big as apple seeds.

2. "These grains are carried to a mill and ground into flour. This is done by having them put between two stones, the lower of which is fixed, while the upper one turns round. White bread is made of flour which has been passed through a very fine sieve, or bolted, as it is sometimes called.

3. "The outer husk, or covering, of the grains of wheat, makes, when ground, a substance called bran. In the unbolted flour this bran is retained; in the bolted it is not. The brown bread is made of unbolted flour. Many persons, who are not strong and well, find the brown bread more healthy for them.

4. "In order to make bread, the flour is mixed with. water, in which state it is called dough. It has to be kneaded,' or stirred about, for some time, in order to make the water and the flour blend together per

fectly. Then yeast is put into the dough, which makes it rise, or swell. When you cut a slice of bread, you will notice that it is porous, or full of little holes. This is owing to the effect produced by the yeast. When the dough is sufficiently risen, it is put into an oven and baked.

5. "Yeast is a liquid, frothy substance, commonly made from hops, and obtained from brewers who make beer. But there are other ways of procuring it, and there are other substances that produce the same effect. In what manner the yeast acts upon the bread so as to make it rise, I could not explain to you without using many hard words, which would go into one of your little ears and out of the other. When you are older, and study chemistry, you will understand it.

6. "Dough which has been mixed with yeast is called leaven, a word sometimes used in the Bible. Unleavened bread means bread which has not had any yeast, or leaven, put into it. At times, the Jews were required to eat only unleavened bread.

7. “Every woman in America should be taught to make bread; and when you are a little older, I mean that you shall learn. Good bread cannot be made without care and attention; and some people always have bad bread, because they will not take the trouble to make good.

8. "Of late years, prizes have been offered at cattle-shows for the best bread. This is a good plan. One of these prizes was won by the wife of a clergyman, a lady who knew a great deal, and had read many books; but she did not think it beneath her to learn how to make good bread."

9. "But, mother, is not bread sometimes made of

other things than wheat? I have eaten at grandfather's a kind of bread which is called rye and Indian bread."

10. "You are right, my dear. Bread is sometimes made of rye, of barley, of oats, and of Indian corn. The bread of which you speak is made of rye flour and Indian meal. Rye is a grain of the same kind as wheat. Indian corn is the fruit of a plant which we call by the same name, and is also termed maize. It grows in the form of yellow grains, much larger than those of wheat, which are set round what is called the cob. Rye and Indian bread is very common among New England farmers.

11. "I have now told you about every thing we have had to eat for our breakfast, except the milk and cream, the butter, the baked apples, and the eggs. Milk, as you know, is drawn from the cow. You have often seen the cows milked at your grandfather's.

12. "Butter is made of cream, and cream comes from milk. Milk, when first drawn from the cow, is composed of two parts, one of which is watery and sweet, and the other oily. After it has been allowed to stand some time, the cream rises to the top. This is the oily part of the milk, and it rises because it is lighter than the rest.

13. "The cream is taken off, or skimmed, from the top, and put into a long, round-shaped box, called a churn. Here it is shaken and stirred by a handle, and in a short time the watery particles of the cream separate from those which are oily. The watery part is called buttermilk, and is commonly given to the pigs; the oily part is butter.

14. "The apple is a fruit which grows upon a tree,