TEA. 



125 



primitive manner in which they are collected and prepared for use, 

 yet they produce a most agreeable and refreshing beverage, which 

 forms the staple di'ink of the South American republics. 



As far back as the seventeenth century the yerba mate was com- 

 monly di-unk throughout the state of Paraguay. There can be little 

 doubt but that the aboriginal Indians taught the use of this tea to 

 their Spanish conquerors, and the early Jesuit missionaries planted 

 great numbers of the tree before their expulsion, since which time 

 its cultivation has been neglected. The expeditions to collect and 

 prepare it start from Assuncion, the capital, to the yerba groves, a 

 distance of 200 miles, and are generally composed of forty to fifty 

 persons mounted on mules, having with them other mules and 

 bullocks. On reaching a locality where the trees are abundant, 

 wigwams are erected and the tataciia constructed. This consists 

 of clearing a small space of ground, the soil of which is then beaten 

 down with heavy mallets until it becomes quite hard and level; 

 at the four corners of this space sticks are driven into the ground, 

 from which a sort of net made from strips of hide is stretched, a 

 fire is kindled beneath, and the leaves on the boughs, as they are 

 brought in from the surrounding forests, are scorched by being 

 placed on the net, care being taken that no ignition takes place. 

 The scorched leaves and small twigs are then pulverized into 

 a coarse powder by means of a rude wooden mill, and frequently 

 stamped with blocks into dust, after which process they are ready to 

 be weighed and put up into packages for export. Half a bullock's 

 hide in a green state is used to form a kind of sack to hold the tea, 

 being first sewn up at the sides. The tea is then pressed down until 

 it is quite full, the mouth is sewn up, and the package, which usually 

 weighs from 200 lbs. to 250 lbs., is left to dry and tighten in the 

 sun for a few days, until it becomes as hard and impervious as a 

 stone. Such a mode of collection and preparation is indeed primitive, 

 and the twigs impart a woody flavour to the tea, otherwise very 

 agreeable. 



In Paraguay this tree combines, as it were, the properties of culti- 

 vated and wild plants. Indigenous to the country, the tree forms 

 entire forests called " Yerbales," in the central, eastern, and northern 

 regions of the republic. The Jesuits having formed vast jplantations 

 of it roimd their residencies, these have continued, and their produce 

 forms in what are still called the Missiones, the principal article of 

 commerce at the present day. The Government monopoly of the sale 

 of yerba, and a heavy duty imposed upon its export, formed at one 

 period the principal soui'ce of revenue in Paraguay. 



There appears to be a considerable difference in the quality and 

 estimation of the mate, according to the locality from which it is 

 derived ; whether this arises from the difference of the plant or mode 

 of preparation does not appear. 



That of Paraguay is the most bitter and aromatic of all, and the 

 most esteemed ; it yields four times the quantity of infusion that 

 the mate of the Missiones or of Paranagua does. Hence, although 

 dearer in price, it is the most economic. A coarse kind is made in 



