INTRODUCTION. six. 



Thii last method is tlie best, but people will not 

 be prevailed upon to do it, unless the taste? of the 

 herb be agreeable ; for the flavour is much strong- 

 er hot, than it is cold, 



Infuf ions in the manner of tea, are to be made 

 just as tea, and drank with a little sugar : the 

 others are to be made in this manner ; 



A stone jar is to be fitted with a close cover ; 

 the herb, whether fresh or dried, is to be cut to 

 pieces; and when the jar has been scalded out 

 with hot water, it is to be put in : boiling vrater 

 is then to be poured upon it ; and the top is to be 

 fixed on : it is thus to stand four, five, «r six 

 hours, or a whole night, according to the nature 

 of the ingredient, and then to be poured off 



clear. 



It is impossible to direct the quantity in general 

 for these infusions, because much more of some 

 plants is required than of others : for the most 

 part, three quarters of an ounce of a dried plant, 

 or two ounces of the fresh gathered. The best 

 rule is to suit it to the patient's strength and palate. 

 It is intended not to be disagreeable^ and to have as 

 much virtue of the herb as is necessary : this is 

 only to be known ia each kind by trial ; and the 

 virtue may be heightened, as well as the flavour 

 mended^ by several additions. Of these sugar 

 and a little white wine are the most familiar, but 

 lemon juice is often very serviceable, ks we find 

 in sage tea; and a few drops of oil of vitriol 

 give colour and strength to tincture of roses. 

 Salt of tartar makes many infusions stronger 

 also than they would be, but it giwes them a 

 very disagreeable taste. It is, therefore, fit only 

 for such as are to be taken at one draught, not for 

 •uch as are to be swallowed in large quantities time 

 after time. 



Among the herbs that yield their virtuef iP'^t 



