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defart country, where one cannot carry wine, or other liquors, 
and where the water is generally unfit for ufe, as being full 
of infects. In fuch cafes it is very pleafant when boiled, and 
Tea is drank with it; and I cannot {ufficiently defcribe the fine 
tafte it has in fuch circumftances. It relieves a weary traveller 
more than can be imagined, as I have myfelf experienced, to- 
_ gether with a great many others, who have travelled through 
the defart forefts of America: on fuch journies Tea is found to 
be almoft as neceflary as victuals *,” | 
About the year 1600, Texeira, a Spaniard, faw the dried 
Tea leaves in Malacca, where he was informed that the Chinefe 
prepared a drink from this vegetable; and, in 1633, Olearius 
found this practice prevalent among the Perfians, who pro- 
cured the plant under the name of Cha orchia, from China, by 
means of the Ufbeck Tartars. In 1639, Starkaw, the Ruffian 
Ambaffador, at the Court of the Mogul, Chau Altyn, partook 
of the infufion of Tea; and, at his departure, was offered a 
quantity of it, as a prefent for the Czar Michael Romanof, 
_ -* Kalm’s Travels into North America, Vol. H. Pp. 314. The following note is 
added by the ingenious Englith tranflator in the ad edition; Vol. IL p. 141: 
“On my travels through the defart plains, beyond the river Volga, I have had 
feveral opportunities of making the fame obfervations on Tea ; and every traveller 
in the fame circumftances will readily allow them to be very juft.” Forfter, ibid. 
See Brydone’s Tour through Sicily and Malta, Let. 6. In letter 20, he fays, ‘* We. 
have travelled all night on mules; and arrived here about ten o'clock, overcome. 
with fleep and fatigue. We have juft had an excellent dith of tea, which never 
fails to cure me of both; and F am now as freth as when we fet out.” Captain. 
_Forreft, in his Voyage to New Guinea, relates feveral inftances wherein the failors 
fs il ERE gee lst ae 
enced the g ettects of this 
which 
