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Take nine Gallons of Spring Water, and half a Bushel of Elder-berries, pick'd clean from the Stalks; boil these till the Berries begin to dimple, then gently strain off the Liquor, and to every Gallon of it put two Pounds of good Lisbon Sugar, and boil it an Hour; then let it stand to cool, in an open Tub, for if it was to cool in the Copper, or Brass Kettle, it was boil'd in, the Liquor would be ill-tasted.
In each hamlet there is the trunk of a large tree hollowed out like a trough. In this, from their cassava, they make an abominable ill-tasted and sour kind of fermented liquor called piwarri. They are very fond of it, and never fail to get drunk after every brewing. The frequency of the brewing depends upon the superabundance of cassava. Both men and women go without clothes.
The other Gum bears a Berry in shape like the other, tho' bitter and ill-tasted. It has no certain Grain; and it is almost impossible to split or rive it. That on the Salts, grows generally on the Sand-banks; and that in the Freshes is found in the Swamps.
It is the hard hap of the reprobate to do all things too late; to be sensible of his want of grace too late; to be sorry for sin too late; to seek repentance too late; to ask for mercy, and to desire to go to glory too late. Thus you see, 1. That fruit smitten in the growth, that withereth, and that comes not to maturity, is no fruit. 2. That the fruit that is vile, and ill-tasted, is no fruit.
Those who travel the country in searching after and gathering plants, if they chance to meet with sour or ill-tasted ale, may amend it by putting an infusion of sea-wormwood into it, whereby it will be more agreeable to the palate, and less hurtful to the stomach. Threlkeld. Syn. Pl. Hibern. This is an ingredient in the common purl, the usual morning beverage of our hardy labouring men in London.
I observe, that in making such Infusions as Teas of dried Herbs, the best way is to pour boiling Water upon them, and in half a Minute, at most, pour out the Water again from the Herbs, if we have them in small quantities, as we do Sage Tea, or other Tea; such Tea will then be of a fine green Colour, and full of Spirit: but if the Herbs stand longer with Water upon them, the Water will change of a brownish Colour, will lose the fine Flavour of the Herb, and become ill-tasted; so that in the making of Sage Tea, for example, pour on your boiling Water, and when it has been half a Minute upon the Sage-Leaves, pour it off and fling away the Leaves; for if you pour more Water upon them, you must expect your Tea of a dark Colour and ill tasted: therefore have fresh Sage to every fresh quantity of Water.
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