A TEA LECPOURR. Lgh

get ail the goodness from it as completely as possible
The greater heat and agitation of boiling make it act
more powerfully. The liquor in which a substances
has been boiled is called a decoction of that substance.

Pup. Then we had a decoction of mutton at dinner
to-day P

Lut. We had ;—broth ig a decoction, and so are
yruel and barley-water. But when anything is put te
steep in a cold liquor, it is called maceration. The
ingredients of which ink is made are macerated. Ty
all these cases, you see, the whole substance does not
mix with the liquor, but only part of it. The reason
is, that part of it is soluble in the liquor, and part not.

Pup. What is the meaning of that ?

Lut. Solution 18 when a solid put into a fluid en-
tarely disappears in it, leaving the liquor clear. Thus,
when I throw this lump of sugar into my tea, you see
it gradually wastes away till it is all gone, and then
i can taste it in every single drop of my tea; but the
tea is as clear as before.

Pup. Salt would do the same. |

Lut. It would. But if I were to throw in a lump
of chalk, it would lie undissolved at the bottom.

Pup. But it would make the water white.

Lut. True, while it was stirred: and then it would
be a diffusion. But while the chalk was thus mixed
with the liquor, the latter would lose its transparency,
and not recover it again, till, by standing, the chalk
had all subsided, and left the liquor as it was before.

Pup. How is the cream mixed with the tea ?

Lut. Why, that is only diffused, for it takes away
the transparency of the tea. But the particles of
cream being finer and lighter than those of chalk, it
remains longer united with the liquor. However, in
time, the cream would separate too, and rise to the
Lop, leaving the tea clear. Now, suppose you had
mixture of sugar, salt, chalk, and tea-leaves, and were
to throw it mto water, cither hot or cold -—whz:
would be the effect P