■ PROCEEDINGS OF THE FARMERS' CLUB. Ill , 



North Carolina plant, and I tliink may be found growing- wild on lloanokc 

 Island. 



" ^leainvliilo, all the experience I can give yon in my own case is this, 

 it may not be of any service to you or the club. In my garden I raise a 

 great many black-cap raspberries, or thimbleberries, as the}'' are otli(;rvvise 

 called. Now, when the new canes are growing, young and tender, we 

 strip the leaves from a foot or two of the ends of them, spread them where 

 they will dry in the shade, and to one part of Oolong tea and two parts of 

 these tender black-cap leaves, and steep them together in the common tea- 

 pot. Tbe bererage is certainly innocent, pleasant, and few C(jniioisseurs 

 at our table can tell the difference between it and the unadulterated article. 

 At this rate the Oolong, which now sidls at retail for one dollar and fifty 

 cents per pound, costs us, in realit^', I'ut forty-seven cents. II' you know 

 of a better substitute, please give us the benefit of your knowledge. Com- 

 mon raspberries, I suppose, will do tils well as the black-caps. Some use 

 the hardback of our pastures, and this is not a bad arrangement. Sage 

 makes an excellent tea, but it is an herb, more adapted to the exigencies 

 of sick people than to the tastes of well ones. 



"We must economize in all these matters, and he who will show his 

 neighbors how to do it effectually and practically, is a public benefactor." 



Mr. Solon Robinson. — Upon this I have to remark that we commenced 

 the growth and use of chicory and commended it to others before the 

 advance in the price of coffee made it as great an object to do so as it is at 

 present. Our mixture is somewhat more economical than thatof Mr. Drew. 

 It is as follows: one-sixth coffee, two-sixths chicory, three-sixths rye. This 

 mixture has given old coffee drinkers great satisfaction. The odor of the 

 rye is neutralized by the coffee, which is well known is one of the best 

 deodorizers that we have in common use. The addition of chicory to coffee, 

 whether mixed with rye or not, is a positive improvement. In regard to 

 its preparation, we cut and dry the roots in autumn. They are afterwaids 

 roasted for use as wanted,, but not ground. Using them in small broken 

 pieces, requires rather more weight of chicory than if ground, but used in 

 this way, it is an advantage inciiusing the coffee to "settle" without using 

 any other substance for the purpose. The roots will require examining 

 during the spring after drying, as like apples and other substances they 

 are apt to become wormy. To remedy this, put them in the oven and give 

 them a slight baking. 



The name of the North Carolina tea is Yupon. It resembles in size, 

 growth and full age, the common garden plant called " Strawberry tree," 

 {EuovymuK Eiiropueiif-.) The leaves are gathered at any time after full}' 

 grown, and dried in the shade, and packed away in bags or boxes for future 

 use. The plant is common upon all the coast range of North Carolina, and 

 very 'itthi tea of any other kind is used by the natives. When they are 

 sick and need an euielric, they drink the Yupon tea very s'trong. It answers 

 the desired purpose and saves doctor's bills. As a beverage, we cannot 

 say that we took to it kindly, though we have frequently drunk it while 

 traveling in that country, and were told that by continued use we should 

 become fond of it. To our taste, we should greatly prefer the " Jersey 



