A key to physic, and the occult sciences ... To which are added, lunar tables ... exhibiting ... the actual moment of the crisis of every disease ... The whole forming an interesting supplement to Culpeper's Family physician ... By E. Sibly.

  • Sibly, Ebenezer.
Date:
[between 1790 and 1799]
Catalogue details

Licence: Public Domain Mark

Credit: A key to physic, and the occult sciences ... To which are added, lunar tables ... exhibiting ... the actual moment of the crisis of every disease ... The whole forming an interesting supplement to Culpeper's Family physician ... By E. Sibly. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    that they may cool the more fpeedily, and retain their curl the longer. This pro- cefs is repeated two or three times, or oftener, before the tea is put into the (lores, in order that all the moifture of the leaves may be thoroughly diflipated, and their curl more completely preferved. On every repetition the pan is lefs heated, and the operation performed more (lowly and cautioufly. The tea is then feparated into the different kinds, and depofited in the (lore for domeftic ufe or exportation. The Chinefe know nothing of imperial tea, flower of tea, and many other names, which in Europe ferve to didinguifh the goodnefs and the price of this fafhionable commodity; but, befides the common tea, they diftinguifh two other kinds, viz. the *OQui and foumlo, which are referved for people of the firft quality, and thofe who are Tick. We have two principal kinds of tea in Europe : viz. Green tea, which is the common tea of the Chinefe, &c. F. le Compte calls it ling-tea, and fays it is gathered from the plant in April. It is held very digeftive, and a little aftringent •, it gives a palifh-green t influ re to water, and its leaves are much twilled. The fecond is, Bohea tea, which is the voui-tea, or bou-tcha, of the Chinefe. F. ]e Compte makes this only differ from the green tea by its being gathered a month before it, viz; rn March, while in the bud ; and hence the fmallnefs of the leaves, as well as the depth of the tinflure it gives to water. Oihers take it for the tea of fome particular province j the foil being found to make an alteration in the properties of the tea,- as much as the feafon of gathering it. It is all bought at Nankin, and thence brought into Europe, where it is now much in vogue. As to the differences in colour and flavour peculiar to thefe two kinds, and to their varieties, Dr. Lettfom thinks that there is reafon to fufpeft that they are, in fome meafure, adventitious, or produced by art. He has been informed by intelli- gent perfons, who have refided fome time at Canton, that the tea about that city affords very little fmell while growing. The fame is obferved of the tea-plants now in England, and alfo of the dried fpecimens from China. We are not, however, as he obferves, to conclude from hence, that art alone conveys to teas, when cured, the fmell peculiar to each kind; for our vegetable graffes, for inflance, have little or no fmell till they are dried and made into hay. As to the opinion that the green tea owes its verdure to an efflorefcence acquired from the plates of copper on which it is fuppofed to be cured or dried, he (hews that there is no foundation for this fufpicion. The infufions of the fined imperial and bloom teas undergo no change on the affufion of a volatile alkali, which would detedl the minuted portion of copper contained in them, by turning the liquors blue. The fine green colour of thefe teas, with as little reafon, hath been attributed to green copperas; as this metallic fait would, on its being diffolved in water, immedi- ately