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Infusion

When the principles to be extracted are soluble in water, and at the same time but slightly volatile, boiling water is poured on the substance of which the infusion is required, the vessel is carefully covered, and the whole allowed to remain untouched mustard seed as can be added without flavorfor some minutes or even some hours, according the liquor, along with a little bruised ing to the greater or less penetrability of the substance, and the required strength of the infusion; the result is an INFUSION, properly so called. cloves, most vegetable infusions may be preserved without either fermenting or becoming mouldy with very little spirit (one-ninth or one-tenth).