310 CULTIVATED VEGETABLES. 



introduction of this temperate beverage ? 

 The answer is too obvious to need farther 

 commentary. 



Dr. Lettsom (who published the Natural 

 History of the Tea-Tree,) made several ex- 

 periments to determine its chemical quali- 

 ties. He found an infusion of it preserved 

 beef fresh ; this proves it to be an antisep- 

 tic ; and from its striking a purple colour 

 with the salt (sulphate) of iron, he justly 

 concludes that it is an astringent. He ob- 

 serves also, that the essential qualities of tea 

 reside in its fragrant and volatile parts. 



There is no history of China, that the au- 

 thor knows of, from the time of Kircher to 

 the present day, but what informs us that 

 the infusion made with tea-leaves, is the 

 common drink of the country, from the em- 

 peror down to the lowest labourer ; and that 

 its use is not confined to artists and studious 

 persons, but that it is the common beve- 

 rage of all the labouring people in China : 

 one scarcely ever sees them represented at 

 work of any kind, but the tea-pot and tea- 

 cup appear as their companions. Every 

 husbandman has these attendants. Tea is 

 sold ready-made in China and Japan, as beer 

 is sold at our public houses. The porter 



