222 CHEMICAL, MEDICAL AND DIETICAL PROPERTIES. 



especially, those prone to calculous diseases, will find tea 

 the least objectionable article of common drink, but 

 should use it without the addition of sugar and only 

 very little milk. When the water is hard, the addition 

 of a small quantity of carbonate of soda will improve the 

 flavor of the tea at the same time, rendering it a more 

 proper beverage for persons so affected, but should not 

 be taken by them for at least four hours after any solid 

 meal, the addition of the alkali serving to increase the 

 action of the skin as well as to augment its cooling and 

 refreshing properties in the fullest degree." 



Dr. Smith alleges that " tea promotes all vital actions, 

 the action of the skin particularly being increased and 

 that of the bowels lessened, the kidney secretions are 

 also affected, and the urine, perhaps, somewhat di- 

 minished, the latter being uncertain." Other recent 

 authorities agreeing that the direct effect of tea upon the 

 human system is to increase the assimilation of food, 

 both of the heat-giving and flesh-forming kinds, and that 

 with an abundance of food it promotes nutrition, while in 

 the absence of sufficient food it increases the waste of 

 the tissues and body generally. An infusion of cold tea 

 has been known to check violent retching and vomiting, 

 while a very hot one will prove beneficial in severe 

 attacks of colic and diarrhoea, having a specific action 

 on the kidneys and urine. An application of infused tea 

 leaves will subdue inflammation of the eyes produced by 

 cold or other causes, but should be applied only and 

 allowed to remain over night; and people who travel 

 much will find a supply of tea a valuable accompaniment, 

 as it is found to improve the taste and counteract the 

 effects of the most brackish water, proving efficient also 

 in preventing the dysenteric and diarrhetic results pro- 

 duced by the frequent and extreme changes of drinking 



