TERNSTRG@MIACE.. 183 
shaped erystals could be obtained, though a Bienes similar 
_ to it is present. 
In the last edition of Bloxam’s Chemistry it is stated the 
aroma of tea does not belong to the fresh leaf, but is produced, 
like that of coffee, during the process of drying by heat, 
which develops a small quantity of a peculiar volatile oil 
having powerful stimulating properties. The freshly dried 
leaf is comparatively so rich in this oil, that it is not - 
deemed advisable to use it until it has been kept for some time. 
We have found that freshly gathered leaf-which has been 
‘dried simply by exposure to air possesses in a marked degree 
the aroma of manufactured tea. Our experiments would lead 
us to infer that the bouquet of tea is not solely dependent 
upon this volatile oil, which exists ready formed in the leaf, 
but is also due to the development by the action of heat, or 
_ some principle present in the leaf, of another odorous principle, 
and that the temperature necessary for the production of this 
secondary odorous principle need not exceed 100° Fahr. 
Regarding the use of freshly manufactured tea, there 
appears to be an idea among some tea-planters that the use 
of the freshly manufactured article causes dysentery, but we 
are not in possession of the data on which the statement is 
founded. - 
A sample of tea bark contained 1-2 per cent: of theine, a _— 
much lower amount than is usually found in the leaves. 
Manufactured tea contains a volatile oil, gallotannicand gallic _ 
acids, quercetin, and the so-called bohetc acid, also the alkaloid 
theine said to be identical with caffeine obtained from coffee, 
and with the alkaloids of cocoa seeds, guarana, Paraguay tea, _ 
and kola nuts; 
Do ee ey See ad Sees 
muscles, and along with creatine, assists muscular - 
they are products of muscular waste. The occu 
xanthine in tea was shown by Baginsoky in 1884 (Zeit 
Chem. viii., 395,)and Kossel 1888 ( Ber. der. dew , 
