s value, the expense of carriage would be trifling, and he would
have the means of making himself and his family more comfortable and
more happy. In China, tea is one of the necessaries of life, in the
strictest sense of the word. A Chinese never drinks cold water, which
he abhors, and considers unhealthy. Tea is his favourite beverage from
morning to night--not what we call tea, mixed with milk and sugar--but
the essence of the herb itself drawn out in pure water. Those
acquainted with the habits of the people, can scarcely conceive of
their existence, were they deprived of the tea-plant; and there can be
no doubt that its extensive use adds much to their health and comfort.
The people of India are not unlike the Chinese in many of their
habits. The poor of both countries eat sparingly of animal food; rice,
and other grains and vegetables, form the staple articles on which
they live. This being the case, it is not at all unlikely that the
Indian will soon acquire a habit which is so universal in China. But
in order to enable him to drink tea, it must be produced at a cheap
rate, not at 4s. or 6s. a pound, but at 4d. or 6d.; and this can be
done, but only on his own hills. The accomplishment of this would be
an immense boon for the government to confer upon the people, and
might ultimately work a constitutional change in their character and
temperament--ridding them of their proverbial indolence, and endowing
them with that activity of body and mind which renders the Chinese so
un-Asiatic in their habits and employments.

That our readers may, if they choose, have 'tea as in China,' we quote
a recipe from a Chinese author, which may be of service to them.
'Whenever the tea is to be infused for use,' says Tueng-po, 'take water
from a running stream, and boil it over a lively fire. It is an old
custom to use running water boiled over a lively fire; that from
springs in the hills is said to be the best, and river-water the next,
while well-water is the worst. A lively fire is a clear and bright
charcoal fire. When making an infusion, do not boil the water too
hastily, as first it begins to sparkle like crabs' eyes, then somewhat
like fish's eyes, and lastly, it boils up like pearls innumerable,
springing and waving about. This is the way to boil the water.' The
same author gives the names of six different kinds of tea, all of
which are in high repute. As their names are rather flowery, they may
be quoted for the reader's a