THE  AMERICAN 
JOURNAL  OF  PHARMACY. 
JUNE,  1878. 
MATE,  OR  PARAGUAY  TEA. 
By  Alonzo  Robbins,  Ph.G. 
Read  at  the  Pharmaceutical  Meeting,  April  16,  1878. 
Ilex  Paraguayensis,  Yerba  Mate,  or  Paraguay  Tea,  is  a  small  tree 
belonging  to  the  family  of  the  Celastrineae.  Under  the  name  of  mate 
the  prepared  leaves  of  this  tree  have  been  employed  as  a  beverage  in 
South  America  from  the  earliest  period,  and  in  some  portions  of  that 
country  even  now,  to  the  almost  entire  exclusion  of  China  tea.  Mate 
having  attracted  considerable  attention  in  Europe  within  the  last  few 
years,  the  writer  embraced  the  opportunity  afforded  by  the  Centennial 
Exhibition  to  obtain  authentic  specimens,  which  were  exhibited  by  the 
government  of  the  Argentine  Republic,  and  furnished  by  the  provin- 
cial commission  and  private  individuals  of  the  province  of  Corrientes 
and  the  adjoining  territory  of  the  Missions  in  that  republic.  Although 
mate  is  but  little  known  and  of  comparatively  small  importance  in  this 
country,  its  immense  production  and  use  in  South  America  renders  it 
deserving  of  greater  attention  than  has  been  hitherto  given  to  it.  As 
several  papers  more  particularly  referring  to  its  general  use  and  com- 
mercial importance  have  been  recently  published,  the  direction  of  this 
paper  will  be  principally  confined  to  its  proximate  composition  and  the 
difference  therein  which  the  several  samples  may  show. 
According  to  Dr.  Mantegazza,  mate  is  prepared  as  follows  :  The 
entire  trees  are  cut  down,  and  the  small  branches  and  shoots  are  taken 
with  the  leaves  and  placed  in  the  tatacua,  a  plot  of  earth  about  six  feet 
square,  surrounded  by  a  fire,  where  the  plant  undergoes  its  first  roast- 
ing. From  thence  it  is  taken  to  the  barbacua,  which  is  a  grating  sup- 
ported by  a  strong  arch,  underneath  which  burns  a  large  fire  ;  here  it 
is  submitted  to  a  particular  torrefaction,  determined  by  experience, 
which  develops  the  aromatic  principle.  Then  it  is  reduced  to  a  coarse 
powder  in  mortars  formed  of  pits  dug  in  the  earth  and  well  rammed. 
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