SAGE. 165 



habit of drying sage-leaves to resemble tea, 

 for which they collect not only their own 

 growth, but also great quantities from the 

 South of France ; this they pack in cases, 

 and take out to China, where, for every 

 pound of sage they get in exchange four 

 pounds of tea ; the Chinese preferring it to 

 the best of their own tea. 



The French make a pickle of the young 

 sage-leaves. In this country it is principally 

 used as a seasoning for strong meats, sau- 

 sages, ducks, &c. It was formerly thought 

 a great improvement to cheese : 



" Marbled with sage, the hard'ning cheese she press'd ;" 



Gay: 



but this practice is nearly discontinued. It 

 used also to be eaten with bread and butter. 

 This plant has a strong fragrant smell, 

 and a warm bitterish aromatic taste : it is 

 said to be cephalic, cordial, and alexiteric ; 

 but at present our practitioners consider it 

 of but little importance. Van Swieten says, 

 he found it efficacious in stopping night- 

 sweats, infused in wine or spirits ; and a 

 strong infusion in water has been found 

 equally successful. The leaves and tops 

 have been used with success in debilities and 



