The closet of Sir Kenelm Digby Knight opened

The Jesuite that came from China, Ann. 1664, told Mr. Waller, That there they use sometimes in thismanner. To near a pint of the infusion, take two yolks of new laid-eggs, and beat them very well with as much fine Sugar as is sufficient for this quantity of Liquor; when they are very well incorporated, pour your Tea upon the Eggs and Sugar, and stir them well together. So drink it hot. This is when you come home from attending business abroad, and are very hungry, and yet have not conveniency to eat presently a competent meaL This presently discusseth and satisfieth all rawness and indigence of the stomack,flyeth suddenly over the whole body and into the veins, and strengthneth exceedingly, and preserves one a good while from necessity of eating. Mr. Waller findeth all those effects of it thus with Eggs. In these parts, He saith, we let the hot water remain too long soaking upon the Tea, which makes it extract into it self the earthy parts of the herb. The water is to remain upon it, no longer that whiles you can say the Miserere Psalm very leisurely. Then pour it upon the sugar, or sugar and Eggs. Thus you have only the spiritual parts of the Tea, which is much more active, penetrative and friendly to nature. You may from this regard take a little more of the herb ; about one dragm of Tea, will serve for a pint, of water ; which makes three ordinary draughts. NOURISHING BROTH Make a very good gelly-broth of Mutton, Veal, joynt-bones of each, a Hen, and some bones (with a little meat upon them) of rostedVeal or Mutton, breaking the bones that the marrow may boil out. Put to boil with these some barley (first boiled in water, that you throw away) some Harts-horn rasped, and some stoned raisins of the Sun. When the broth is thoroughly well boiled, pour it from the Ingredients, and let it cool and harden into a gelly : then take from it the fat on the top, and the dregs in the bottom. To a porrenger full of this melted, put the yolk of a new-laid egg beaten with the juyce of an Orange (or less if you like it not so sharp) and a little Sugar ; and let this stew gently a little while altogether, and so drink it. Some flesh of rosted Veal or Mutton, or Capon, besides the rosted-bones, that have marrow in them, doth much amend the broth. The Joynts I have mentioned above, are those, which the Butchers cut off, and throw to their dogs, from the ends of shoulders, legs, and other bare long parts, and have the sinews sticking to them. GOOD NOURISHING POTAGE Take any bones of rosted or boiled Beef, from which the meat is never so clean eaten and picked ; as the Ribs, the Chine-bones, the buckler plate-bone, marrow-bones,.or any other, that you would think never so dry and insipid. Break them into such convenient pieces, as may lie in your pipkin or pot ; also you may bruise them. Put with them a good piece of the bloody piece of the throat of the Beef, where