496 



tHE TROPICAL AOmcVLWRiBf, 



fjAN. i, iBSf, 



[t-fmt-i-wwttm--TT^^^^^ 



of the plant is near vankas where the soil is ulwajs 

 humid and that naturally it prefers a light sandy 

 soil impregnated with saliue matter. The fruit is not 

 used, because the use of the tree as a producer of 

 toddy is general, and it is valued for this purpose 

 alone. The sites favourable for the growth of the 

 date are indicated all over the country by the mounds 

 where salt modas once were situated. These mounds 

 and the land immediately adjoining them are in 

 almost all cases waste and at Government disposal, 

 for their use for the manufacture of salt or salt- 

 petre has been abandoned; the presence of an old 

 moda site implies existence of salt in the soil and 

 a supply of water handy, and the plantation of these 

 old sites with date would result in a distribution 

 of groves all over the country whose value to (lovern- 

 ment might be very great as their use under restric- 

 tions, if permitted, would greatly increase the value 

 of the toddy farms.'" 



The Collector of Anantapur also remarks that it is 

 universally found, especially along streams, in a saline 

 or calcareous soil. In Madakasira it is sometimes 

 met with on black-cotton soil. The seed is regularly 

 neate and is procured by barter for paddy. The 

 tree doe.s not occur in the Nilyxri district. The 

 smaller wild dates are found ia all districts and of 

 several species. In the forests of the Oircars the 

 Fhanix acaulis is common and the fruit is also edible 

 and sweet, though it has but very little pulp. On 

 the higher hills, as at Maheudragiri, it 'grows into a 

 small tree 10 to 15 feet high, but this may 

 be the species Onselei^ana. On the Cuddapah 

 and other hills of the Ceded districts the Fhamx 

 farinifeya is found of very similar quahties, while the 

 species which covers such large extents of country 

 on the northern slopes of the Nilgiris aud affords 

 a pleasant fruit is probably Phmnix pcduuculata. But 

 all these species are diflficult to distinguish and may 

 prove to be mere varieties (as is the Arabian date 

 FhcBnix dactylifera) of Phcenix syhestris. 



■■ jmun. 



TEA BLENDING. 



The art of tea blending is one which cannot be 

 too thoroughly or too methodic:»lly studied by every 

 tea dealer who wishes to make a position for himself 

 jn his trade. 



The man who has really mastered it can defy all 

 competition ; by careful tasting he can buy as well as 

 the large houses, and by making the characteristics 

 of the water of his locality his special study, he can 

 please his customers far better than any outsider can 

 possibly do, however extensive his operations may be, 

 and at the same time secure a good profit for himself. 



The main principles of this art are easily laid down ; 

 their practical application must be a matter for the 

 personal consideration of each blender, guided by the 

 peculiar circumstances of eauh case. 



It is of the utmost importance to select teas that 

 will mix well ; for instance, to put a flue flavory tea 

 to a coarse rasping tea will deteriorate both, while 

 to a dd it to a full rich liquoring tea will improve 

 both. 



Desirable Indian teas may be used very freely to 

 give strength, point and flavor, but sour or acrid 

 Indians, or low Javas, should never under any cir- 

 cumstances be used. 



Avoid unsound teas most rigorously ; a tea with the 

 least trace of mustiness or the lea.st mousey flavor 

 will spoil any blend. 



Scented teas are often used most unwisely; for 

 ordinary purposes 1 lb. in 12, or even 1 lb. in 16 

 is quite sufficient to give the blend a distinctive flavor. 

 Fine Oolong or Foo Chow Pekoe are the most desirable 

 kinds. 



Of course this applies to ordinary trade; in the 

 Caper districts people will sometimes drink a mixture 

 and one part Caper, one part pungent broken Assam 

 and one part Moning, and appear to like it. 



When the mixture is made up, it should be allowed 

 to stand in air-tight canisters at least a week before 

 it ia sold; the Isvor of the component parts thus 



assimilates. Remember— if your tea is. allowed to 

 stand near any strong smelling articles, it will absorb 

 their flavor; ths finest teas are af ten spoilt by contact, 

 with soap, cheese, or other items of a grocer's shop. 



We would, in conclusion, repeat — be sure your blends 

 have some distinctive flavor ; let them always be the 

 same style and always kept up to a standard quality, 

 BO that people will learn to rely on them and come 

 for them again and again ; it is thus big businesses 

 are built up. 



The following specimen blends are of the simplest 

 possible character, and are merely intended as a basis 

 or guide for those commencing the work of scientific 

 tea blending ; as the complexity of the blends increase, 

 the possible variations become so numerous that it 

 is obviously impracticable even to indicate them with- 

 in reasonable limits, but to a practical man keeping 

 pace with the times,' fresh dcvelopment.s and new 

 combinations growing out of these foundations will 

 constantly suggest themselves. 



The following is a specimen : 



SPECIMEN BLEND NO. 1. 



Low-priced broken leaf. Principal ingredients: — 

 Kaisow sif tings. 

 Assam or Ceylon fannings. 



Notes- — Moning siftings are preferable to Kalsows, 

 but are scarcer, and in consequence often cannot be 

 obtained at a low enough figure. 



Where dust is not inadmissible an Assam Pekoe 

 dust should be added ; it is a marvellous improve- 

 ment to the liquor. 



For flavouriug use Scented Orange Pekoe fannings ; 

 or, when prices will allow, Namuna broken Pekoe. 



A fraction of a penny in buying low broken teas 

 will often make all the difference between a good 

 aud a common tea ; it is false economj' to inflict 

 nasty rubbish on j'our customers to save a farthing. 



SPECIMEN BLEND NO, 2. 



Low to medium priced tea. Principal ingredients : 



Saryune. 



Oonfaa. 



Broken Assam. 

 Notes. — Above will make a strong thick tea, will come 

 out well in all waters ; as, even in soft-water dis- 

 tricts, buyers of low-priced teas look more for 

 strength than quality. 



Scented Capjjer or scented Orange Pekoe can be 

 used where desired. — Tea and Tea Blending, 



The Oocos Nucifera cm Coconut.— By W. Lascelles- 

 Scott, M. S. A. The following from recent analyses 

 of my own, shows the average percentage composition 

 of a Ceylon coconut: — 



Exterior fibre (coir) 32 65 per cent. 



Shell 17-30 „ 



Flesh or edible portion ... 26'40 ,, 

 "Milk" 23-65 



100-Oe „ 

 Of the "flesh," or edible portion of the nut, the 

 constituents are as under : — 



Nitrogenous (albuminous) matter 6'48 per cent. 



10000 

 Lastly, the analysis of the interior fluid or, "milk " 

 gives these results : — 



Nitrogenous matter 



Gum and trace of fatty matter 



Sugar 



Mineral matter 



Water 



BritUh ani- Colonial Druggiit, 



100-000 



