29'2 CULTIVATED VEGETABLES, 



on the stomach, and restoreth lost appetite, 

 &c. &c." One of these printed bills is in the 

 British Museum, from which we find that 

 tea had only been known by presents sent to 

 princes and grandees before the year 1657, 

 when it sold from six to ten pounds the 

 pound weight. From these dates we may 

 conclude, that the Dutch Embassy in 1656 

 brought it first to Europe. 



In the printed circular alluded to, Thomas 

 Garway offers his tea for sale, from sixteen 

 to fifty shillings per pound. We believe 

 it is to this person that Garraway's Coffee 

 House owes its name and origin. 



Sir Kenelm Digby, in his Book of Re- 

 ceipts (8vo. London, 166*9,) has the follow- 

 ing notice of a new mode of making tea. 

 " The Jesuite that came from China, anno 

 1664, told Mr. Waller, (the Poet,) that there 

 they use tea sometimes in this manner. To 

 near a pint of the infusion take two yolks of 

 new-laid eggs, and beat them very well with 

 as much fine sugar as is sufficient for this 

 quantity of liquor ; when they are very well 

 incorporated, pour the tea upon the eggs 

 and sugar, and stir them well together, and 

 so drink it hot. This is good in a morning, 

 or when one returns home fatigued and faint; 



