TO FLAVOR MEDICINAL TEAS 
Nature in her wisdom, has provided us 
with aromatics which improve the taste 
and efficacy of many herbal preparations. 
|'Among the most valuable of these are 
| Fennel, Anise, Cloves, Cinnamon, Sassa- 
| fras, Wintergreen, Peppermint, Sweet 
Klag, Sweet Fern, Catnip. One teaspoon- 
ful of any of these aromatics may be 
steeped with one teaspoonful of any other 
herb in a cup of boiling water for thirty 
minutes. Two or more of these aromatics 
may be mixed together to produce any 
special flavor desired. If an herb tea. is 
very bitter or disagreeable it should he 
diluted with water. It is better to take a 
large dose of a weak tea than a small 
dose of a strong tea. 
TO MAKE HERBAL WASH 
Wash may be made fairly strong. Use 
more herb or less water, according to 
strength and amount of Hquid wash, ce- 
sired. Full strength of an herb or flower 
is generally exhausted after 15 to 20 
| minutes boiling. Roots and barks require 
longer boiling. Allow herb or roots to steep 
| in liquid until lukewarm or cool. 
We sell botanicals from the world 
over. To assure freshness, many. are 
grown in our own gardens. All plain 
botanicals in 35c & $1.00 size boxes. 
TO MAKE HERBAL SALVE 
Melt lard or lanolin, add ingredient and 
| simmer slowly until strength is removed 
from herb, root or flowers. For stronger 
salve strain off herb or root, add fresh in- 
gredient and simmer again. Process: may 
_ be repeated until desired strength: is ob- 
tained. . 
TO MAKE TEA OF HERBS 
Teas’ are prepared: like. chinese teas. 
| Lemon, honey, maple sugar, ete.;.may be 
| added totaste. Place saucer over tea-cup, — 
while herb is steeping, in order to pre- 
| serve as much of the aromatic properties 
as possible. The novice should begin with 
| a weak tea, and increase strength until 
| the desired taste is obtained. 
TO FLAVOR FOODS WITH HERBS | 
| A PINCH of dried herb is usually, suf- 
ficient for medium size food portions, (2 
| or 3 people). Season SPARINGLY ‘until 
you know the strength of the flavoring 
herb. 
LONG COOKING dissipates .aromatic 
oils and the flavor of herbs. For foods nre- 
| quiring long cooking, sprinkle herbs, ,on 
food an hour or less. before removing 
from fire. For soups and stews use bou- 
quet garni (herb tied up in cheese cloth 
with string attached, so it may be'‘re- 
moved when desired. 
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