 | Sarah Stickney Ellis - Chores - 1843 - 120 pages
...half a pint of sweet wine into it by degrees, and serve it with toasted bread. BALM, MINT, AND OTHEK TEAS. — These are simple infusions, the strength...and of mint are to be preferred, on account of their strong aromatic qualities. These infusions may be drunk freely in feverish and in various other complaints,... | |
 | Theodore Dwight - 1847 - 838 pages
...fevers, and in convalescence, when stimulants are admissible. Balm, Mint, and other Teas. — These oie simple infusions, the strength of which can only be...the fresh or the dried plants into boiling water in d covered vessel, which should be placed near the fire for an hour. The young shoots both of balm and... | |
 | Sarah Josepha Buell Hale - Canning and preserving - 1852 - 504 pages
...drink may be made by pouring hot water over slices of lemon ; when cold, to be strained and sweetened. Balm, Mint, and other Teas. — These are simple infusions,...and of mint are to be preferred, on account of their strong aromatic qualities. These infusions may be drunk freely in feverish and in various other complaints,... | |
 | Sarah Josepha Hale - 1854 - 448 pages
...drink may be made by pouring hot water over slices of lemon ; when cold, to be strained and sweetened. BALM, MINT, AND OTHER TEAS. These are simple infusions,...and of mint are to be preferred, on account of their strong aromatic qualities. These infusions may be drunk freely in feverish and in various other complaints,... | |
 | Sarah Josepha Hale - 1860 - 462 pages
...be made by pouring hot water over slices of lemon ; when cold, to be strained and sweetened. BALK, MINT, AND OTHER TEAS. These are simple infusions,...and of mint are to be preferred, on account of their strong aromatic qualities. These infusions may be drunk freely in feverish and in various other complaints,... | |
 | Robert Kemp Philp - 1874 - 170 pages
...one time were much in demand for sickness. They are made by putting either the fresh or dried plantu into boiling water in a covered vessel, which should...fire for an hour. The young shoots, both of balm and mint, are to be preferred on account of their stronger aromatic qualities. These infusions may be drank... | |
 | Sarah Josepha Buell Hale - Cooking - 1996 - 162 pages
...the preserved or fresh fruits, sliced ; or squeeze out the juice, boil it with sugar, and add water. BALM, MINT, AND OTHER TEAS. — These are simple infusions,...covered vessel, which should be placed near the fire tbr an hour. The young shoots both of balm and of mint are to be preferred, on account of their strong... | |
| |
BALM, MINT, AND OTHER TEAS. These are simple infusions, the strength of which can only be regulated by the taste. They are made by putting either the fresh or the dried plants into boiling water in a covered vessel, which should be placed near the fire... 