( 4° ) 
Carries off its more watery, fmall, and bal- 
famick Parts, and leaves the more grofs, 
earthy, and nauleous behind, to fluff ob- 
ftru&ed Veffels more. 3 . The thinner Parts 
of the Milk being loft, the Vehicle is more 
unfit to infinuate itfelf into the Leaves, and 
diffoive and fetch out thefe delicate Princi- 
ples, many whereof lie ftill wrapt up in 
the fixed Parts. — The Japanefe powder the 
Leaves of their firft, or fineft early Tea y 
and pour boiling Water on them, and fo 
ftp up both together 3 by this means they 
have a thick, muddy, inftead of a clear 
Liquor : Befides, the Subftance of the Leaf 
being aftringent, if drunk by Perfons of too 
ftiff Veffels, this may add to the Rigidity. 
The Tafte mu ft alfo be more rough, harfh, 
earthy, and difagreeable.-- 1 The Chinefe make 
their Tea as we do, by infufing it in boiling 
Water ; but when they have drunk the Li- 
quor, they often prepare the Leaves for an 
Evening Sallad with Sugar , 0/7, and Vi- 
negar.— Formerly, in England , when they 
had breakfafted on Tea , they boiled the 
Leaves, ftrained the Liquor, and drunk it 
to their Afternoon drinking. Some now 
Jnfufe their Tea in boiled Milk inftead of 
Water 4 
