AGRICULTURAL CHEMISTRY AND GEOLOGY. 205 



this labor each was paid at the rate of six cash a catty, and earned, on an average, about 

 sixty cash a day a sum equal to about threepence of our money. Men were employed 

 giving out the tea in its rough state, and in receiving it again when picked. With each por- 

 tion of tea a wooden ticket was also given, which ticket had to be returned along with the 

 tea. Besides the men who were thus employed, there were many others busily at work,' 

 passing the tea through various-sized sieves, in order to get out the caper, and to separate 

 the various kinds. This was also partly done by a winnowing machine, similar in construc- 

 tion to that used by farmers in England. Having taken a passing glance at all these objects 

 on entering the building, I next directed my attention to the scenting process, which had 

 been the main object of my visit, and which I shall now endeavor to describe. 



" In a corner of the building, there lay a large heap of orange-flowers, which filled the 

 air with the most delicious perfume. A man was engaged in sifting them, to get out the sta- 

 mens and other smaller portions of the flower. This process was necessary, in order that the 

 flowers might be readily sifted out of the tea after the scenting had been accomplished. 

 The orange-flowers being fully expanded, the large petals were easily separated from the sta- 

 mens and smaller ones. In 100 parts, 70 per cent, were used and 30 thrown away. When 

 the orange is used, its flowers must be fully expanded, in order to bring out the scent ; but 

 flowers of jasmine may be used in the bud, as they will expand and emit their fragrance during 

 the time they are mixed with the tea. When the flowers had been sifted over in the manner 

 described, they were ready for use. In the mean time, the tea to be scented had been carefully 

 manipulated, and appeared perfectly dried and finished. At this stage of the process, it is 

 worthy of observing that, while the tea was perfectly dry, the orange-flowers were just as they 

 had been gathered from the trees. Large quantities of the tea were now mixed up with the 

 flowers, in the proportion of forty pounds of flowers to one hundred pounds of tea. This dry 

 tea and the untried flowers were allowed to lie mixed together for the space of twenty-four 

 hours. At the end of this time, the flowers were sifted out of the tea, and by the repeated sifting 

 and winnowing processes which the tea had afterwards to undergo, they were nearly all got 

 rid of. Sometimes a few stray ones are left in the tea, and may be detected even after it 

 arrives in England. A small portion of tea adheres to the moist flowers when they are sifted 

 out, and this is generally given away to the poor, who pick it out with the hand. 



" The flowers at this part of the process had impregnated the tea-leaves with a large por- 

 tion of their peculiar odors, but they had also left behind them a certain portion of moisture, 

 which it was necessary to expel. This was done by placing the tea once more over slow 

 charcoal fires in baskets and sieves prepared for the purpose of drying. The scent communi- 

 cated by the powers is very slight for some time, but, like the fragrance peculiar to the tea- 

 leaf itself, comes out after being packed for a week or two. Sometimes this scenting process 

 is repeated when the odor is not considered sufficiently strong ; and the head man in the fac- 

 tory informed me he sometimes scented twice with orange-flowers, and once with the 'Mo-le,' 

 (Jasminum sambac.) 



" The flowers of various plants are used in scenting by the Chinese, some of which are 

 considered better than others, and some can be had at seasons when others are not procura- 

 ble. The different flowers are not all used in the same proportions. Thus of orange-flowers 

 there are forty pounds to one hundred pounds of tea ; and of the aglaia there are one hundred 

 pounds to one hundred pounds. The quantity of flowers used seemed to me very large, and 

 I made particular inquiries as to whether the teas that are scented were mixed up with large 

 quantities of unscented kinds. The Chinese unhesitatingly affirmed that such was not the 

 case ; but I have some doubt on this point. The length of time which teas thus scented re- 

 tain their flavor is most remarkable. It varies however, with the different sorts. Teas scented 

 with orange-blossoms will keep well for two or three years. Other flower-perfumes, it is said, 

 may be retained as long as six years. 



On the Use of the Red Camomile (Pyrethrnm roseum) for the Destruction 



of Insects. 



FOR some years a vague report has reached us of a Caucasian plant having astonishing 

 and eminently useful properties that of destroying fleas and bugs ; it was also known that 



