INTRODUCTION, § xxxit 
This laft Method is the beft, but People will sot 
be prevailed upon to do it, unlefs the Tafte of 
the Herb be agreeable: For the Flavour is much 
ftronger hot, than it is cold: SS a. 
Infufions in the Manner of Tea, are’ to be 
made juft as Tea, and drank with a little Sugar: 
The others are to be made in this Manner. 4 
__ A Stone Jar is to be fitted with a clofe Cover, 
the Herb, whether frefh or dried, is to be cut to 
pieces, and when the Jar has been fcalded out 
with hot Water, it is to be put in: Boiling Water 
is then to be poured upon it; and the Top is 
to be fixed on: It is thus to ftand four, five, or 
fix Hours, or a whole Night, according to the Na+ 
ture of the Ingredient, and then to be poured 
off clear. ; 
It is impoffible to direé&t the Quantity in general 
for thefe Infufions, becaufe much more of fome 
Plants is required “than of others: For the moft. 
_ Part, three Quarters of an Ounce of a dried Plant, 
or two Ounces of ‘the frefh gathered: The beft 
Rule is to fuit it to the Patient’s Strength and Pa- 
late. It is intended not to be difagreeable, and ta 
have as much Virtue of the Herb as is neceflary : 
This is only to be known in each Kind by Trial ; 
and the Virtue may be heightned, as well as the Fla- 
vour mended, by feveral Additions. Of thefe Su- 
gar and a little White-Wine, are the moft familiar, 
but Lemon Juice is often very ferviceable, as we 
find in Sage Tea; and a few Drops of Oil of Vi- 
triol, gives Colour‘and Strength to a Tin@ture of 
Rofes. Salt of Tartar makes many Infufions 
ftronger alfo than they would be, but it givesthem eee 
a very difagreeable Tafte. It is therefore fitonly = 
- for fuch as are to be taken at one Draught, not foi 
fuch as are to be fwallowed in large Quantit 
_ Time after Time. «© e : Ss 
ee 
