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,89,. NOTES AND COMMENTS. 731 



The butcher's broom — that singular exotic-looking plant whose 

 flowers seem to be unvisited by any insect, and whose conspicuous 

 ■scarlet berries are apparently untouched by any of our native birds — 

 is also now in bloom. But most of our other winter-flowering plants 

 are only exceptional individuals of various hardy species, which can 

 flower wherever and whenever a sheltered nook or glimpse of sun- 

 shine can be found. 



Tea. 



There are various ways of preparing and using the leaves of 

 the tea-plant (Camellia theifera). In the Keiv Bulletin for October Mr. 

 Stringer, Acting \'ice-Consul at Chiengmai, describes the mode in 

 vogue among the Laos of Upper Siam. The preparation is known 

 as " Mieng." 



The " Pa mieng," or tea forest visited, was on the north-western 

 slope of the mountain range near Chiengmai, where the trees were 

 growing in abundance and close together. The tea-pickers stated 

 that new plants were obtained from seed. There are four seasons 

 for picking the leaves, the first in the eighth Lao month (April-May), 

 the second in the ninth (May-June), the third in the twelfth (Septem- 

 ber-October), and the fourth in the second month (November- 

 December). The leaves of the first picking are considered the best ; 

 the third and fourth pickings yield smaller crops. The young leaves 

 only are taken, the upper part being nipped off with the fingers so 

 as to leave about a quarter still attached to the tree, as if the whole 

 leaf is picked the young branches die. 



The picking is done in the early morning, each handful is tied 

 tightly together as it is gathered, and about mid-day the leaves are 

 steamed. The little bundles are placed in a wooden cylinder 2 feet 

 long by 15 inches diameter, at the bottom of which is a network of 

 strips of bamboo. The cylinder is hung over an earthen pot or chatty 

 holding water, and heated over a furnace which consists of a hole 

 in the ground. A wet cloth is placed round the edge of the pot, so 

 that all the steam goes up through the cylinder. When thoroughly 

 steamed it is left to cool, and then taken out and re-tied, and the 

 " Mieng " is ready for use. If, however, it is to be kept for any length 

 of time, it is well trodden down in small pits dug in the ground, and 

 lined with large leaves, to press out as much of the liquor as possible. 

 It is then covered with leaves, and large stones are put on top, and 

 it is kept thus buried for fifteen days. " Mieng " thus prepared is 

 said to last for two years. If wanted for immediate consumption, 

 it need not be buried, but is packed in large baskets, and heavy 

 stones put on it to press out the liquor. The dark reddish-brown 

 liquor left in the pot after steaming is used as food by the Laos and 

 Siamese. The habit of chewing " Mieng " is almost universal among 



