Al-GUST 1, 1898.1 
THE TROPICAL AGRICULTURIST, 
111 
Lee Yeh Hing. Emperor and many other fancy 
chops ; 1,982 half-chests and boxes Pinsuey ; 9-2o half- 
chests .Japan; 960 half-chests Japan, basket-tirea and 
sundries, iaoluding all grades ; 232 half-chests .Tapan 
dust; 3,073 packages Cougoa, every grade and kuid ; 
730 packages India, Java and Ceylon Penoe, well 
selected stSck; 3,803 ha,lf-cliests ana boxes Amoy, well 
selected invoices; 11.350 halt-chests and bases Formosa, 
including " White Bear," Black Bear and Swan 
'^'^A'lart'e contingent of city and out-of-town buyers 
were noticed on the floor, but very many were re- 
presented by brokers, so it is impossible to give the 
actual number of purchasers at the sale. 
The lots sold at the following prices: 
2 016 packages gunpowder at 26 a loio per pound. 
' Piufsuey— 294 packages imperial at 16 a UJc per 
pound" 1,(588 packages gunpowder at 24i a I44c per 
^°,Tanan— 92.T packages of pan fired at 18 a Ui c per 
pound, 810 packages basket fired at 10 a Ui c per 
pound 150 packages suu-dried at Ui a U c per pound, 
282 packages sittings at 9i a 8.^ e per pound. . 
Connous-3 673 packiger at ma 9i o per pound, 
780 packxges' India and Ceylon at 18^ a lU c per 
^°Oo?ong— 3,303 packages Amoy at 13 a Hi c per 
pound, 11,350 packages of Formosa at -il a lb c per 
'^"Natnrally, the unusual offering of 32,634 packages 
has had the effect of depressing the market tor some 
time, and it has been expected that prices would oe in 
buyers' favour. However, the sale, considered in its 
totality, has resulted in a large quantity of teas beaig 
marketed without a disastrous fluctuation although, 
as expected all kinds and grades of teas declmea fiorn 
what they have been when the market was stimulated 
with the prospect of a duty on tea. In country greens, 
Tu extrassold at a decline of fully 2 cents PO^nd 
againt last market, low grades declining only about 1 
cent per pound. Pingsueys showed a well susuai.iecl 
market, all grades selling at firm prices Japans de- 
clined abo-.t 1 cent per pound for all ^'i^'^^^^^^S 
bi=ke: fi.ed and sun dried. Congous probabiy sutterea 
the most o: anv other teas in the sale, low grade te^is 
declining fuilv" Ih cents per pound from a we^k ago. 
Indias and Ceylons were very havy and out ii.tlc =up- 
por was given to them, with th<. result that desirable 
Las ToldL low as 12 cents. The offering of Amoys 
was v-ry attractive, and the prices declined about 1 
cent per pound in comparison with the last sale, t oi-- 
inosas showed quite a sharp decline for teas selling 
rom 20 to 25 cents, while low grades declined to Ib^ 
cents to 17 cents. 
HOW 
TO UTILISE CHILLIES 
PAPAW. 
A^'D 
In response to inquiries made by various per- 
sons as to how cei-tain products should be treated 
when it was desired to prepare them for domestic 
use, All-- H. V. Jackson has furnished the lollow- 
ing inforniation : — 
How TO JI i.KE u^E OF CHILLIES.— Capsicum-ChiUies 
are a variety of shrubs or sub shrubs, natives of 
tropical countries ; Capaicum a..»u,na the c.mmou 
chldi C. baccatu,,,, the bird pepper of Chilli, and 
C Jcsam, the bell pepper, being the most gene- 
r.:Uv 1 u^e, whether for pickles or ripened, and 
ground as cayenne pepper. Some of the varieties 
Ire exceedingly ornamental, and in most cases the 
smallest poJs have the hottest flavour 
7o mLe Chilli ViNEGAR.-Take say fifty chillies to 
1 Dint of vinegir, mash the chillies, then place them 
• a clo e jar or wide bottle, adding the vinegar, 
then cover tightly; at the end of four w...k3 uncover, 
strain and bottle. 
To MAKE Chilli Sal-ce.— Take one dozen large 
tomatoes, two large onions, and four green chillies; 
pe l the tomatoes and onions, and chop them up 
fine, also chop ihe green chillies fine. Keep them 
all separate until chopped, then mix and stir all 
together, aiding two tablespoons of salt, two table- 
spoons of sugar, one tablespoon of cinnamon, and 
tnree teacups of vinegar,. Boil the whole steadily 
and slowly about an hour and a half, stirring well 
all the time, and then bottle. 
To Pickle Chillies. — Take large green capsicums 
and slit them sufficienth' to remove the seeds, then 
make a brine of salt and water of sufficieat density 
to float an egg. Place the chillies in this when thj 
brine is cold and let them remain for twenty-four 
hours, then make a fresh brine, drain the chillies, 
and put them in it for another twenty-four hours, 
druin again, rinsing in cold water, then place in 
wide-mouthed stjue or glass jar. jN'ow_ td.ke vinegar 
and water in the proportion of 1 quart vinegar ana 1 
quart water to every thirty chillies. Heat to boiling 
point and pour it over the peppery in the jar ; leave it 
stand till cold, then dram off this vinegar and water 
and throw away. Heat fresh vinegar now without 
water and pour over peppers boiling hot. Cover the 
jar tightly and set in a cool place. 
What can be done with the Papaw Feuit. — Caru 
payjai/a, Papaw. — A native of South America, no 
commonly cultivate 1 i i most tropical countrioa. 
Fruit of an orange colour when ripe, shaped like 
a melon, the inner fi';sh being yellowish, like that 
of rock melon. The fruit and leaves are reputed to 
possess the remarkable property of rendering tho 
toughest meat tender. Accordiug to Vanguelin the/ 
contain jihrine, a substance at one time supposed 
to be confined to the a' imal kingdom. The Chemjst 
and Di-iirjgist, 23 August 1897, says: — "A :30-lb cast/of 
the concrete juice of the papaw, shipped from Ceylon, 
was included in the drug sales recently; it consisted 
of small irregular masses of a light- brown colDur, 
having an odour somewhat resembling Para^ t' hev. 
Papaw juice is obtained by sacrification i"^^' the 
unripe fruits, and is generally employed mediSinally 
in countries whers the tree is found. The active 
piinciple — papain — is readily precipitated by the action 
of alcohol ; it is used in the treatment of dyspepsia, 
diphtheria, and a? an anthelmintic, and is a.U> re- 
commended for eczema. The lot in q-estion was sold 
at five shillings per lb, ' su ject to approval.' " The 
fruit is used in making chutney, and it also will 
make excellent jam, for v,-hich peel off the outer skin 
and cut up the fle=h in small pieces, much as you would 
a jam melon. Put half an ounce of green ginger with 
every pound of fruit, three-quarter of a pound of sugar 
to every pound of fruit. Slix the sugar through 
the fruit a- d allow to stand all night, then boil 
about an hour. For jam-making t:,ke the fruit just 
turnmg yellow and not fully ripe. In the West 
Indies the ripe fruit is made into sauce, or preserved 
in sugar, and the unripe fruit is pickled, or boiled 
and eaten like turnips. Tne flowers give forth 
a very powerful aroma, and scent is 
from them in the South American 
South Wales Agricidtural Gazette. 
manufatured 
States. — Xevj 
PLANTING NOTES. 
ViXES VS. Coffee. — In the hope ol makinrr up 
the loss Brazil has sustained through the fall 
in the value of coffee, Dr. Barrets, a well-known 
af;rieuiturist, has long been urfrint; the cultiva- 
tion of tiie grape, fii).) \arieties of which from all 
parts of tlie uorld lie has been expeiiiiienliiig 
witii upon his own estate in the San Paolo pro- 
vince. At a recent exhibition he had on view 
390 varieties, and in most cases the products 
were su))erior to tliose of tho parent count) y, 
both with respect to table fruit and that more 
suitable to the wine-press. Dr. Barrets evidently 
believes it better to get a new steed than to try 
Hogging one lacking in quality.— i''/««^('«(7 Opinion. 
