CONTENTS. 
DISCOURSE I. 
On ST E A. 
C h ap. I. ADefcription of the Tea Shrub, Leaf, 
Flowers, and Seeds, Page i . 
Chap. II. Of the Culture , Growth 9 Gatherings 
and Sorting of Tea, 6 
Chap. III. Of the Preparation of the gathered 
Tea-Leaf, ir 
Chap. IV. Promifcuous Obfervations on the above 
Chapter 15 
Chap. V. The Commercial Hiftory of Tea, 20 
Chap. VI. Of the Principles of Tea, 33 
Chap. VII. How Tea is ufed 5 and of the other 
Ingredients , 3^ 
Chap. VIII. ^0, and how to ufe Tea, 43 
C hap. IX. Of the Effebls and Virtues of Tea, 46 
Chap. X. Of the ill or bad EffeHs of Tea, 73 
DISCOURSE II. 
Of Sugar, Milk, and Made Wines,' 
Chap. I. 0 / Sugar, 77 
Chap. II. Of Milk, 84 
Chap. III. Of Made- Wines, 123 
0/Mead, Metheglin, and Hydromel, ibid. 
Chap. IV. Of Birch Wine, Goofberry Wine, 
Cowflip and Orange Wines, 130 
Chap. V. Of Rafberry Wine, 157 
D I S- 
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