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with the salts of copper for green teas, and 

 with logwood for black, have frequently 

 been found by those who have taken the 

 pains to examine the various qualities of 

 tea always in market. Millions of pounds 

 of these and similar leaves are dried an- 

 nually by the Chinese, by whom they are 

 mixed with, and sold as tea. These mix- 

 tures, and the several varieties of tea, con- 

 stitute many sub-sorts, which are colored, 

 dusted, and packed in "original" boxes 

 and papers, to suit the calibar of every 

 purchaser. 



Catechu, kino, gum, starch, sulphate of 

 iron or copperas, rose-pink, logwood, black- 

 lead, soap-stone, indigo, and turmeric, have 

 all been isolated from black tea of " exqui- 

 site" appearance and " laudable" quality. 

 In addition to these, green tea is treated 

 with Prussian blue, mineral, green, verdi- 

 gris, arsenite of copper, Dutch-pink, chro- 

 mate of potash, bichromate of potash, chrome 

 yellow, chalk, gypsum, carbonate of magne- 

 sia, and many other substances which can- 

 not be separated. 



For the detection of these frauds it is 

 absolutely necessary that the person ex- 

 amining be familiar with the appearances 

 and structure of the tea-leaf, and to have 

 the aid of the microscope. 



1 he properties of pure tea are known to 

 vary, yet there are certain properties in 



black tea does. Finally, the principles 

 contained in the infusion of the two sorts 

 are precisely the same, only they differ a 

 little in their proportions, black tea being 

 a little less marked than green. 



With a little care most of the matters 

 above named may be removed from tea by 

 simply agitating the samples containing 

 them briskly in a vial of distilled water 

 for a few minutes, and then filtering. In- 

 soluble powders may be thus collected, 

 while the soluble substances may be de- 

 tected by chemical tests already pointed 

 out in previous papers, to which reference 

 may also be made for the poisonous prop- 

 erties of the substances herein named. 



common with which one may become so ^ makes no 

 familiar as to be able to mark a departure ! P"ze fighter is not 



from them. The infusion of tea varies in I that is not consumed by the lungs, remains 



From the American Farmer. 



Eat Pork as Human Eood. 



" A fat hog is the very quintessence of 

 scrofula and carbonic acid gas, and he who 

 eats it must not expect thereby to build 

 up a sound physical organism. While it 

 contributes heat, not the twentieth part of 

 it is nitrogen, the base of muscle." The 

 Scientific American cordially endorses the 

 above sentiment as being sound practical 

 truth, and says — " Fat pork was never de- 

 signed for human food. It is material for 

 breath, and nothing more. See Liebig and 

 other organic chemists and physiologists. 



real meat or muscle. The 

 allowed to eat it. All 



color between lightyellow and dark brown. 

 Concentrated and warm, it is limpid, but 

 on cooling, it is found to hold in suspense 



renders the 



to clog the body with fat.'' 



To the Editors of the Courier, Zanesvillc. 



The short article in yesterday's Courier, 

 thus entitled, is calculated to mislead, and 



following 

 Ohio 



re- 

 sts.- 



a fine, grayish powder, which 

 liquid somewhat milky. When this pow- 

 der is separated by filtration it is found to' therefore I would offer the 

 consist of a combination of tanin and marks in reference to our great 

 theine, perfectly soluble in hot water, and pie : 



insoluble in cold; it is insipid, althoughj A fat hog is truly the quintessence of 

 formed of two very sapid matters — tanin, ' scrofula, for scrofa in Greek is hog, and 

 which has a rough, astringent taste ; and the derivative scrofulous means hoggish, 

 theine, which is intensely bitter. |The disease scrofula, was so called when 



The infusion, filtered, gives, with a so- medical science was in its infancy, from 

 lution of subacetate of lead, an abundant its supposed resemblance to some diseases 

 yellowish-brown precipitate, which con- 'of the hog, and then the inference was 

 tains, in combination with the oxide of lead, 1 easy, that eating the hog (scrofa) produced 

 all of the coloring matter, all the tanin, the hog disease (scrofula). It is well 

 and a peculiar acid. j known, however, that our American In- 



The infusion of green tea contains less dians and the Hindoos, who never use 

 coloring matter than black, but furnishing pork, are liable to this disease; that in 

 a more abundant precipitate, when treated Europe it prevails chiefly among the ill-fed 

 with the subacetate of lead solution, than poor, who hardly taste meat of any kind. 



