Tea, Wholesomeness of. — The fol- lowing remarks on this subject by Dr. Gra- ham are well worthy of attention : — " Tea is well known to have a very marked and irri- tating effect on the nervous system in some persons, and it is drank in this country far too often and too strong. It forms a refreshing anti-spasmodic beverage, but should not be taken either strong or very hot ; the addition of milk renders it more wholesome, that of sugar less so. Individuals of a rigid and solid fibre are more benefited by it than those of an opposite habit ; but no one should take more than two tea-cupfuls morning and evening. I cannot think it equal to cocoa or thin chocolate for common use ; and it is very probable that some of our indigenous plants would jaeld a more wholesome and equally as palatable an infusion as the tea-leaf of China. With some persons no kind of China tea agrees, and then an infusion of agrimony or some other native plant should be substituted for it. I may state on very respectable authority that the first leaves "of whortlebcrrj-, properly gathered and dried in the shade, cannot be distinguished from real teas. Sage (the Toincntosa or Balsamic Sage) and Balm [Melissa Hortensis or Garden Balm) are likewise e.xcellent substitutes for tea, more especially in the case of debility in the stomach and nervous system. It is certain that all f/reen tea is exceedingly pernicious, having a strong tendency to injure the stomach and bowels and the whole nervous system. Medi- cinally, tea is of much service in tyj^hus and bihous fevers, cramp of the stomach, flatulency, and to relieve the sensations of oppression and weight at the pit of the stomach so frequently accompanying indigestion and bilious com- plaints. It is, however, worthy of particular notice from the dyspejitic, that few things will injure him more than immoderate indulgence in i this or any other warm slop. " Tea being an article of daily and universal I consumi^tion, I would beg the reader's attention i to the following rules in using it: — 1. Care- ! fully avoid the high-priced and high-flavoured I teas — more especially if green — which gene- . rally owe then- flavour to pernicious ingredients, I and abound most with those active principles I whence the noxious effects of the article arise, j 2. Take with it a good proportion of milk, as a corrective to any possible noxious qualities \ present. 3. Let the quantity of tea used at j each infusion be very moderate. 4. Make the j infusion properly, with water soft and other- I wise of a good quality, and in a boiling state. 5. Tea is a beverage better adapted for the j evening than the morning, and therefore less of I it should be taken at the latter tlian the former I period. The first meal we take in the morning j to recruit the body, after the loss it has sus- I tained during a long fast through the night, and to prepare it for the labours of the succeed- ing hours of the day, should be in some measui-e substantial, consisting of a large proportion of solid aliment. Indeed, except when drank soon after a hearty dinner, bread and biscuit should always be taken with tea."

AI-modernized reading of the original text

Tea, Wholesomeness of. — The following remarks on this subject by Dr. Graham are well worthy of attention : — " Tea is well known to have a very marked and irritating effect on the nervous system in some persons, and it is drank in this country far too often and too strong. It forms a refreshing anti-spasmodic beverage, but should not be taken either strong or very hot ; the addition of milk renders it more wholesome, that of sugar less so. Individuals of a rigid and solid fibre are more benefited by it than those of an opposite habit ; but no one should take more than two tea-cupfuls morning and evening. I cannot think it equal to cocoa or thin chocolate for common use ; and it is very probable that some of our indigenous plants would yield a more wholesome and equally as palatable an infusion as the tea-leaf of China. With some persons no kind of China tea agrees, and then an infusion of agrimony or some other native plant should be substituted for it. I may state on very respectable authority that the first leaves "of whortleberry, properly gathered and dried in the shade, cannot be distinguished from real teas. Sage (the Toincntosa or Balsamic Sage) and Balm [Melissa Hortensis or Garden Balm) are likewise excellent substitutes for tea, more especially in the case of debility in the stomach and nervous system. It is certain that all green tea is exceedingly pernicious, having a strong tendency to injure the stomach and bowels and the whole nervous system. Medicinally, tea is of much service in typhus and bihous fevers, cramp of the stomach, flatulency, and to relieve the sensations of oppression and weight at the pit of the stomach so frequently accompanying indigestion and bilious complaints. It is, however, worthy of particular notice from the dyspeptic, that few things will injure him more than immoderate indulgence in i this or any other warm slop. " Tea being an article of daily and universal I consumption, I would beg the reader's attention i to the following rules in using it: — 1. Care- ! fully avoid the high-priced and high-flavoured I teas — more especially if green — which gene- . rally owe then- flavour to pernicious ingredients, I and abound most with those active principles I whence the noxious effects of the article arise, j 2. Take with it a good proportion of milk, as a corrective to any possible noxious qualities \ present. 3. Let the quantity of tea used at j each infusion be very moderate. 4. Make the j infusion properly, with water soft and other- I wise of a good quality, and in a boiling state. 5. Tea is a beverage better adapted for the j evening than the morning, and therefore less of I it should be taken at the latter tlian the former I period. The first meal we take in the morning j to recruit the body, after the loss it has sus- I tained during a long fast through the night, and to prepare it for the labours of the succeeding hours of the day, should be in some measure substantial, consisting of a large proportion of solid aliment. Indeed, except when drank soon after a hearty dinner, bread and biscuit should always be taken with tea."

Cassell's dictionary of cookery