fore a tree is fit to be cut
down.

With great care and trouble chinchona plants and seeds have been
transported from South America to India by Professor Markham; and in the
mountainous regions of the East the tree is now cultivated and
flourishing. It had some years before been carried by the Dutch to
Java, where, however, from want of sufficient care at first, its
cultivation has not been so successful as it appears to be in India,
Coca.

The native Indian, as he climbs the dizzy precipice, or passes over the
rocking bridge, in his journey across the rugged mountains, or leads his
troop of llamas to the seashore, or labours in the dark mines, bringing
up vast weights from the bowels of the earth, is enabled to bear the
fatigue he is called on to undergo by putting a few dried leaves into
his mouth, which he chews, and replenishes from time to time. Thus the
coca leaf is a great source of comfort and enjoyment. As he journeys,
his _chuspa_ or coca-bag, made of llama cloth, dyed red and blue in
patterns, is hung over his shoulders. In his bag he also carries small
cakes--composed of carbonate of potash mixed with lime and water--called
_clipta_. Sitting down, he first puts a few leaves into his mouth,
which he chews, and turns over and over till he has formed a ball. He
then adds a small piece of the cake; and, sustained by the wonderful
qualities of the morsel, will go on for many hours without food. He
usually replenishes his mouth about three times in the day.

The smell of the leaf is agreeable and aromatic, and gives out a
grateful fragrance. When, however, used to excess, like other
narcotics, coca--though the least injurious--is still prejudicial to
health.

The coca plant (Erythoxylon coca) grows at an elevation of between 5000
and 6000 feet above the level of the ocean, in the warm valleys of the
eastern slopes of the Andes, where rain frequently falls. It is from
four to six feet high, with straight and alternate branches. The
leaves, which are of a light green, are alternate, and in form and size
similar to tea leaves. The flowers, which are solitary, have a small
yellowish white corolla. It requires careful cultivation. It is
produced from seeds, and the plants are then transplanted into soil
carefully weeded and broken up. It is found growing on terraces on the
mountainsides, which will allow of but a single row of plants. At the
end of eighteen months the plants yield their first harves