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lf" i11:cr Corrli11 !s
O a t:. o il
/) nn ~·
IVIi x
a t ab lespoonfu l
of
nn c OJ t mc:il in to
a
p:is te
with a littl e \\·:1 t e r, f' n11r •ln'r it t hree pi nts of
boiling w a t n ,
ad J
th ~·
iui Lc
oi
J lem lm . :i nd bo il,
st_irring ::ill t h e
t i n~ ·:
t
;11
:r
i ~
recluc <:> d to
nm
pmts .
H,i/ , I
0 1
Put into a
J.
ua
t\\·elv e snrias of balm, two
o
r
t:>
•
f
teaspoonful s of sugar, six clO\·c::: , :i nd t he juice o
half a lem on.
Pour a pint of boiling \Ut cr on .' r them, leave
them to steep an d coy e r the
.i
ug ; th en ,,·hen
cool , strain.
Thi s t e::i ha s a A::ivour lik e
:l cid
d rops. It ,,·ill
keep sever::il da rs , and ca n be drunk either hot
or cold.
·
Agrimony , gro und ivy, n ettl e. ::i nd other herb
teas can be made in the same
\\'J\'.
C
ha 111 0111 ile Te11
Chamomile is the di st in ctive flayour
111
I\·lan-
zanille, the Sp::inish \Yin e of the country.
.
To mak e Chamomile t ea, pour half a pmt of
boiling water on h alf an ounc e of dried flower
h eads, and leave it to infuse for fifteen minutes.
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