SOIL. 3 1 



Where the loam is of a greasy nature (very different to 

 clay) with a mixture of sand in it, it is superior to the above, 

 for it has more body. All good Tea soils must have a fair 

 proportion of sand, and if not otherwise apparent, it may be 

 detected by mixing a little of the soil with spittle, and rub- 

 bing it on the hand. If the hand be then held up towards the 

 sun, the particles of sand will be seen to glisten. 



The soil so common in Kumaon, that is, light rich loam 

 with any amount of decayed vegetable matter on it, and with 

 a ferruginous reddish yellowish subsoil, is, I consider, the 

 finest soil in the world for Tea. The rich decayed vegetable 

 matter is the produce for centuries of oak leaves in the 

 Himalayan forests, and as all the world knows oak only 

 grows in temperate climes. 



It was long believed that Tea would thrive best on poor 

 soil. The idea was due to the description of Tea soils in 

 China to be found in the first books that treated of Tea. 

 But the fact that Tea, as a rule, is only grown in China on 

 soil which -is useless for anything else quite alters the case. 

 If a soil is light and friable enough, it cannot be too rich for 

 Tea. 



Ball's book ' On the Cultivation and Manufacture of Tea 

 in China ' has much on Tea soils, but the opinions the author 

 collected are sadly at variance, and on the whole teach 

 nothing. 



In conclusion I will attempt to point out the qualities in 

 soils in which the Tea plant delights, as also the qualities it 

 abhors. 



It loves soils friable, that is, easily divided into all their 

 atoms. This argues a fair proportion of sand, but this should 

 not be in excess, or the soil will be poor. The soil should be 

 porous imbibing and parting with water freely. The more 

 decayed vegetable matter on its surface the better. 



To be avoided are stiff soils of every kind, as also those 



