Herb Teas
Have one or more china or white-ware pots for the purpose of making herb teas; and see that, after using, they are well washed, well scalded and dried, and set open in the sun till wanted again. The herbs, whether green or dried, should be of excellent quality, and picked very clean from dust and stems. Having well-scalded the pot, take the allotted quantity of the herb and put it in; then pour on the water, which must be actually boiling at the time, and press the herbs down at the bottom with a silver spoon. Then put on the lid closely, and immediately stop up the spout with a small cork, or a wad of soft white paper rolled tightly. This is to keep in the steam, and prevent the strength of the herb from escaping. When sufficiently boiled, pour into a pitcher with a lid, and through a strainer, as much of the tea as is wanted. Strainers of block tin, with a handle and very fine close holes, are excellent for this and other purposes.
Herb Candies.—Hoarhound candy, and many others, may be made of a strong decoction or tea of the herb, thickened with loaf sugar, and boiled, skimmed, and stirred till very thick and stiff. Then pour it smoothly into a square tin pan and set it in a cool place to congeal. While still soft, mark it in even squares with a knife. When quite cold and hard, loosen it from the pan with a knife, and take it out. It is good for coughs.
Peppermint candy is made in the same way, and is used for flatulence.