362 



APPENDIX B 



"Matte," the tea of Brazil and Paraguay, used in most of the 

 states of South America, should not be forgotten. It is a valuable 

 beverage. With it a native can do a wonderful amount of work on 

 little food. Upon the tired traveller it has a very refreshing effect. 



Doctor Peckolt, celebrated chemist of Rio de Janeiro, has compared 

 the analysis of matte with those of green tea, black tea, and coffee and 

 obtained the following result: 



In I, coo parts of 



Natural oil 



Chlorophyl 



Resin 



Tannin 



Alkaloids: 



Mateina 1 



CofFeina J 

 Extractive substances 

 Cellulose and fibres. . 

 Ashes 



Green 

 Tea 



7.90 



22.20 



22.20 



178.09 



4-50 



464.00 



175.80 



85.60 



Black 

 Tea 



0.06 



18.14 



3440 



128.80 



4-30 



390.00 



283.20 



25.61 



Coffee 



0.41 

 13.66 

 13.66 

 16.39 



2.66 



270.67 



178.83 



25.61 



Matte 



o.oi 

 62.00 

 20.69 

 12.28 



2.50 



238.83 



180.00 



38.11 



Manner of preparation: The matte tea is prepared in the same manner as 

 the Indian tea, that is to say, by pouring upon it boiling water during ten to 

 fifteen minutes before using. To obtain a good infusion five spoonfuls of 

 matte are sufficient for a litre of water. 



Some experiments have been made lately with the use of matte in 

 the German army, and probably it would be a valuable beverage for 

 the use of our own troops. Two plates and a cup, knife, fork, and 

 spoon should be provided for each member of the party. The United 

 States Army mess-kit would serve admirably. Each man's mess-kit 

 should be numbered to correspond with the number on his duffel-bag. 



An aluminum (for lightness) cooking outfit, or the Dutch oven men- 

 tioned, with three or four kettles nested within, a coffee pot or a teapot 

 would suffice. The necessary large spoons and forks for the cook, a 

 small meat grinder, and a half dozen skinning knives could all be in- 

 cluded in the fibre case. These outfits are usually sold with the cups, 

 plates, etc., for the table. As before suggested, each member of the 

 party should have his own mess-kit. It should not be carried with 

 the general cooking outfit. By separating the eating equipments thus, 

 one of the problems of hygiene and cleanliness is simplified. 



