14 
THE AMERICAN BOTANIST. 
already won a considerable place as a dig-estive drink, so 
much so that instead of "afternoon tea," we may some 
day have our "afternoon camomile." Everyone knows the 
camomile and its pro^ierties; it is tonic and stimulant, and 
one soon l>ecomes acc-ustonied to its slightly bitter taste. 
It is a French flowering plant, Anthemis nobilis, and the 
variety most cultivated is tliat with double flowers, which 
is more active than the wild single-flowered type. 
What is called "European tea" is furnished by the 
officinal veronica \Vcromar af^riualis). .,f verA' aromatic 
bitter taste, whose flowering heads are used, fresh or flried, 
in the proportion of thirty grams to a liter of water [about 
an ounce to a quart]. "French tea" or "Greek tea" is a 
plant of Southern France, the officinal sage (Salvia 
ofHnualis), of strong and agreeable aromatic odor, whose 
flowering heads and leaves have a pronounced taste, hot 
and a trifle piquant ; its proi)erties are tonic, stimulant, and 
cordial. 
The "Mexican- or "Jesuits' " tea is the product of the 
aml)rosia {Ch^nopodium ambrosicidcs) , a specie of "goose- 
I'AA or 'pigweed," an aromatic plant, a native of Mexico, 
wliose flowers and seeds have stimulant properties. "Os- 
wego" or "Pennsylvania" tea comes from a horsemint 
{Monarda didynna). a t>eautiful plant of American origin, 
often cultivated in gardens for its l>eautiful scarlet flowers. 
Its leaves yield an agreeable tea. 
The "Canada" or "mountain" tea. called also "read 
tea, IS the product of the common wintergreen ( Gaultheria 
procmnbcns). whose perfumed leaves are usefl for this pur- 
The author goes on to cite a considerable number of 
other shrubs whose leaves and flf>wers may be used to make 
a substitute for tea. \mong these the onlv familiar ones 
are tlie Paragtiay tea (Ilex paraguavcnsis) ' largelv used 
