134 TENT EVENING.

H. Let me see—what showld we have? ‘There are
bread, and flour for puddings. -

G. Ay, and milk; for you know cows live on grass
and hay—so there are cheese and butter, and all
things that are made of milk.

T. And are there not all kinds of meat too, and
poultry ? And then for drink, there are beer and ale,
which are made trom barley. For all these we are
chiefly indebted to the grasses.

G. Then I am sure we are very much obliged te
the grasses.

T. Well—let us now walk homewards. Some time
hence, you shall make a collection of all the kinds of
grasses, and learn to know them from each other.

eect

A TEA LECTURE.
Tutor—Pupi.

Tut. Comu-—the tea is ready. Lay by your book,
and let us talk a little--You have assisted in tea-
making a great many times, and yet | dare say you
never considered what surt of an operation 1t was.

Pup. An operation of cookery——is 16 not ?

Tut. You may call it so; but it is properly an ope-
ration of chemistry.

Pup. Of chemistry! I thought that had been a
very deep sort of a business.

Tut. O--there are many things m common life
that belong to the deepest of sciences. Making tea
is the chemical operation called znfusien, which is,
when a hot liquor is poured upon a substance, in order
to extract something from it. The water, you see,
extracts from the tea-leaves their colour, taste, and
flavour.

Pup. Would not cold water do the same P

Lut. It would, but more slowly. Heat assists al-
most all liquors in their power of extracting the virtues
of herbs and other substances. Thus good house-
wives formerly used to boil their tea, m order te