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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.
Accordingly, he let bring her, without any stir, whereas Pasquino's body lay yet, swollen as it were a tun, and himself following her thither, marvelled at the dead man and asked her how it had been; whereupon, going up to the sage-bush, she recounted to him all the foregoing story and to give him more fully to understand how the thing had befallen, she did even as Pasquino had done and rubbed one of the sage-leaves against her teeth.
Take the heads, tongues, and feet of young fresh pork, or any other pieces that are convenient. Having removed the skin, boil them till all the meat is quite tender, and can be easily stripped from the bones. Then chop it small, and season it with salt and black pepper to your taste, and if you choose, some beaten cloves. Add sage-leaves and sweet marjoram, minced fine, or rubbed to powder.
Their bayonets gleamed in the sun, the barrels of their rifles became hot, and even the sage-leaves in their helmets scarcely served to temper the effect of the deadly May sun. Deprived of the use of their arms and pressed close against one another to save rope, the prisoners moved along almost uncovered and unshod, he being the best off who had a handkerchief twisted around his head.
When it has lain thus to season, get some Sweet-Marjoram, a little Winter-Savoury, some Red Sage-leaves, and a little Thyme, and shred them small; among which put an Ounce of Pepper ground small, half an Ounce of Cloves and Mace beat, and a Handful of Salt; mix these together, and stew the mixture thick over the inside of your Meat, that when it is roll'd up, it may be equally bound in with the Turnings of the Beef: then provide some thin Slices of the same Beef to lay before the first Turn, that the Collar may not be hollow in the middle.
In summer you may still gather on those surfaces, pierced and perforated like a sponge, rosemary, pennyroyal, wild hyssop, and sea-fennel which when infused makes a good cordial, and that herb full of knots, which grows in the sand and from which they make matting; but you no longer find gray amber, or black tin, or that triple species of slate one sort green, one blue, and the third the colour of sage-leaves.
Cut them about half an inch thick, remove the skin, trim them neatly, and beat them. Season them with pepper, salt, and powdered sage-leaves or sweet marjoram, and broil them over a clear fire till quite done all through, turning them once. They require much longer broiling than beef-steaks of mutton chops. When you think they are nearly done, take up one on a plate and try it.
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