jONfi 1, 1S86.J THE fUQPiCAL AGKtCtfLt0Rlgf. 



iii^ 



The cost of raw material would be about as follows: 

 3(0 (louudii of sulphate i>f potaiih at :;^ cents, $7.50 

 o50 pounds superphosphate at 3h cents, •.. 12.25 

 5JU pounds nitrate of soda at 3 cents, 16.20 



Total S35.!»5 



Ejtpeijsive aw this manuring appears to be, we eould 

 well afford it, if thereby we make sure of a crop of lOi^ 

 bushels. 



■Where unleached wood-ashes are obtainable at little 

 cost, they may take place of sulphate of potash, and 

 perhaps show better results at less expense. The cheap- 

 est source of phosphoric acid for potatoes, probably, is 

 dis.«nlveti South Carolina Kock, containing about 27 to 

 30 per cent, of bone phospohate, and costing Sl(! per 

 too. 



Nitrate of soda is an awkward thing to handle, on 

 account of its great solubility, and dear also. However, 

 it has tbi.s one great advantage ; that there is no need 

 of applying it sooner than the growing vines show the 

 lack of it. Never apply it in the fall. 



A rank growth of clover or of clover roots, turned 

 nnder, supplies all the ammonia needed, and is generally 

 the cheapest form in which ammonia can be obtained. 

 This manuriul substance plays a very important part 

 in giving thrift and luxuriance to the foliage, and 

 while large tops, in tht ))i^d\est are not our object, we 

 cau hardly hope to reap a large crop of tubers without 

 their assistance. 



The supply of ammonia, especially if scarce, should 

 be supplemeuted, reinforced, as it were, by the applic- 

 ation of potato pulp represented in a sufficicney of 

 seed. — iivuili^rii Plnnfer. 



TEA: PAST AND PRESENT. 



The ancient Chinese legend relating to the origin of 

 the tea pluut tells us that the fir.'tt tea-bush sprang up 

 from the spot where Confucius has thrown his eye- 

 lids, which he had cut off in anger because sleep 

 had overtaken hira when he had vowed to keep 

 awake. Humanity owes an enormous, an incalculable, 

 debt of gratitude to those eyelids, and one which is 

 acknowledged by young and old, rich and poor, 

 statesman and pauper, duohess and dairymaid. Many 

 of us would be but poor creatures without our tea. 

 "Were we deprived of that wonderful little leaf what 

 could we fall back upon as a substitute? Coffee is 

 the next best beveraiie, but coffee in some tempera- 

 ments induces sleep. Without tea the weary watcher 

 by the sick-bed would find her task a doubly heavy one. 

 AVithout it, the brainworker would be still more heavily 

 handicapped than he already is in a " world of dreary 

 noises. ■ How many examinations would have been 

 " missed" but foi the refreshing and stimulating pro- 

 perties of the fragrant evergreen ; how many chances 

 lost; how much work ill-done! Have not the poets 

 sung of tea, in lines too often quoted to bear repetition ? 

 Could we but trace the inspiratiou to its source, we 

 should probably find that their hapjjiest phrases, their 

 most neatly turned couplets, art due to the magic 

 infusion. Do we not all, tliiukers, toilers, idlers, Uy to a 

 cup of tea when we want to make any unusual exertion, 

 intellectual, physical, or merely frivolous y And yet tlie 

 curiou.5 point m that out of the millions who use this 

 TsluaWe beverage and ackuswiedge its mighty influence, 

 but a small proportion understand how to prepare it. 

 while many a'tuse the gift by indulging in it too freely. 

 or by drinking it un<ier conditions that not only deprive 

 it of its value, but render it absolutely harmful. The 

 toughest constitution in the world cannot fail to be 

 eventually injured by constantly imbibing tea that has 

 been overdrawn. Yet this latter is the usual condition 

 in which it is partaken. The water in which the leaf is 

 infused should not be alloweil to boil fur more than a 

 minute before being poured upon the tea. With every 

 moment beyond tb;it time the peculiar property of 

 boiling water that acts upon the tr«grant leaf evapora- 

 tes more and more, and eventually disappears. It seems 

 • simple thing enough to "make the te*," and there are 



ittut nlo tvta lUow cbilditD sBd etrvtcte to pet- 



form that important office for them. The true disciplo 

 of the teapot treats the art with more respect. He has 

 studied it from every point of view, and in every stugc 

 of the process. The idiosynera.sy of kettle and teapot 

 is to him a matter of importance. Both must be iui- 

 mnculately clean and of a shining radiance. He knows 

 that the little brown earthenware teapot, despised of 

 the ;esthetic of the earth because comfoitahly ea.sy to 

 live up to, is the very flower of teapots for his purpose. 

 It becomes thoroughly impregnated with the flavour 

 and redolent of the aroma of the plant. A silver teapot 

 is next best, but there is a natural hesitation about ex- 

 posing the precious metal to the fire, which militates 

 against its usefulness in this regard. For heat is one of 

 the great essenti.als in making a " good cup." It is 

 more important than the novice might imagine to have 

 the teapot made thoroughly hot before the tea is put 

 into it. The connoisseur will half fill it with hot water, 

 put on the lid, and set it by the firo until only the 

 handle can be touched with impunity from heat. After 

 this has been carefully attended t<', good tea can be 

 produced from a less iputntity of the leaf than if the 

 thorough heating of the receptacle had beeu neglected. 

 Opinion is divided as to the precise number of minutes 

 which should be devoted to the process of " drawing." 

 Some authorities say five minutes, others seven. A tew 

 even go so far as to recommend ten. It is, however, a 

 matter that depends in great measure on the quality of 

 the tea, and even more upon that of the water. Only 

 experience can afford a safe guide. The slightest taste 

 of bitterness may be accepted as a sure indication of 

 over-drawing, a condition that renders tea alike hurtful 

 to the nerves and to the digestive organs, (,'osies are 

 dangerous, if occasionally ornamental, articles. Their 

 mi.ssion is misunderstood. Originally intended to keep 

 the teapot hot during the process of ilrawing, they have 

 beeu utilized for maintaining the temperature during 

 the greater part of an afternoon. The facilities they 

 offer are but temptations to avoi<l the trouble of making 

 fresh tea for every fre.'h set of callers, and the wise 

 man and prudent woman will do well to beware of the 

 tea that comes from under a cosey. It is almost certain 

 to be overdrawn. 



Indian tea is being imported in l.irgei quantities every 

 year. In 1871 the average monthly consumption of 

 Chinese tea in England was a little under ten millions 

 of pounds ; and that of Indian tea about a million and a 

 half. In IfSl, the consumption of the former had sunk 

 to a little over nine millions, while that of the latter 

 had risen to nearly six million pounds. Indian tea is 

 both fuller and purer in flavour than Chinese. Two 

 spoonfuls of the former make a stronger infusion 

 than three of China. An unanswerable proof of tho 

 superiority of that which comes from Hindustan is 

 found in the fact that it sells at a much higher 

 price than Chitiese at the London tea auctions. It 

 is nearly all bought up by tea dealers to mix with 

 the inferior kinds of China tea. Until quite lately the 

 public has had no means of bujiug Indian tea, save the 

 coarse pungent Assam kinds, which is used to mix with 

 varieties that need some stronger flavouring. This very 

 fact has created an impression that all Indian ^i as are 

 too strong to be used without mixing Iheni will> Chi- 

 nese ; but those who have tasted the delicious Kangra 

 Valley or Darjeeling varieties are speedily ilisabused of 

 an idea so erroneous. The flavour is eminently delicate, 

 as behoves the leaves of plants grown in one of the 

 finest climates in the world, on the lower slopes of tho 

 Himalayas, midway between the eternal snows that 

 crown thi:ir summits, and the intense heat ef the plains 

 of the North-We.st Provinces. With those who are. 

 unaccustomed to the use of Indian tea, it is a com- 

 mon error to use too much leaf in infusing it. To do so 

 is to produce a bitter taste, which is at once set down 

 to the fault of the tea— not of the tea-maker. Tho 

 latter has probably been accustomed to ladle out the 

 ordinary, low-priced tea.s, sold at 2 - or nnder. When 

 it is remembered that the duty upon oil lea imported 

 into this country is sixpence per pound, and that this 

 with freight charges and retailers' profit have to be 

 added to the cost of culture and manufacture, it is not 

 difficult to draw the conclusion tbst really fine tea 

 ciunot be obt»iu»d *t tucb • price. 



