TAYLOR, Pa., town in Lackawanna County, on the Central Railroad of New Jersey and the Delaware and Lackawanna Railroad. It is situated three miles southwest of Scranton, its chief industries being coal-mining and silk-mills. Pop. in 1900 was 4,215 and in 1920, 9,876.

TAYLOR, Tex., town in Williamson County, on the Missouri, Kanasas and Texas and the International and Great Northern railroads, about 30 miles northeast of Austin, the capital of the State. It is in an agricultural and stockraising section. The chief manufacturing establishments are cottonseed-oil mills, cotton-compresses, railroad shops, flour and planing mills. There are about 75 manufactories, with an annual output of over $500,000. There are good banking facilities and newspapers. There are large shipments of grain, vegetables, cotton products, fruit and livestock. Pop. 5,965.

TAYLOR INSTITUTION, Oxford England, connected with the university, is designed mainly for the promotion of the study of modern European languages. It owes its foundation to a bequest of Sir Robert Taylor. The building belonging to it was erected in 1848. The institution comprises four teacherships of modern European languages and a library, and there are in connection with it a scholarship and an exhibition. It is under the management of nine curators, all of whom must be members of convocation. The library is open free to all members of the university, and other literary persons may be admitted by special permission. The curators of the institution have also the administration of a fund bequeathed by William Thomas Horner for the encouragement of the study of the Polish and other Slavonic languages.

In

TAYLOR UNIVERSITY, located at Upland, Ind. The forerunner of the university was the Fort Wayne Female College, organized in 1846 at Fort Wayne, Ind. 1852 this college united with the Collegiate Institution at the same place, and became a coeducational school. The name was changed to Taylor University in 1890. In 1893 a new charter was obtained, and the university moved to its present site, the citizens of Upland donating 10 acres of ground and $10,000. It is under the control of the National Association of Local Preachers of the Methodist Episcopal Church. It was named for Bishop Taylor, the first Methodist missionary bishop to Africa, who had a part in its organization. The departments of the university are the college of liberal arts, the academy, commissioned by the State as a high school, the Reade theological seminary, the school of music, the school of expression, the normal department and the commercial department. The college offers two courses, classical and scientific, leading respectively to the degrees of A.B. and B.S. A part of the work of each course is elective. The theological school offers two courses; the English Bible and the seminary course, leading to the degree of B.D. A very strong school of music accredited by the State Teachers' Training Board has a separate building. The course in expression requires

four years. The commercial department

offers two courses: bookkeeping and stenography. The spirit of the college is markedly religious, a number of graduates every year become missionaries; and the students' religious organizations are strong. The library contains 7,000 volumes. The students average annually 340 and the faculty 19.

TAYLORVILLE, Ill., city, county-seat of Christian County, on the South Fork of the Sangamon River, and on the Wabash and the Baltimore and Ohio Southwestern railroads, about 24 miles southeast of Springfield and 27 miles southwest of Decatur. It is in an agricultural and coal-mining region, and has considerable manufacturing interests. There is an iron foundry, paper mill and manufactories of wagons, agricultural implements, chemicals, brick and tile. The chief shipments are coal, hay, livestock and manufactures. There are eight churches, a high school, graded schools and a public library. There are three banks, one national with a capital of $80,000, and two private banks. Pop. (1920) 5,806.

TAYRA, ti-rą, a brown, elongated, weasellike fur-bearer (Galictis barbera) of Mexico and South America, which sometimes gathers in large hands. It has a long bushy tail.

TAYTAY, ti-ti', Philippines, (1) pueblo, province of Paragua, island of Palawan, on the northeast coast on Taytay Bay. It is the chief town of the province and is protected by a fort mounting several guns and capable of accommodating a garrison of 700. Agriculture and fishing are the chief industries. Pop. (estimated) 7,420. (2) Pueblo, province of Rizal, Luzon, 10 miles east of Manila. Pop. 6,800.

pueblo,

TAYUG, tä-yoog', Philippines, province of Pangasinan, Luzon, in the extreme northeast of the province, near the Agno River, 34 miles east of Lingayen. It is on the highway from San Quintin to Aseñgan. Pop. 19,612.

TCHAD, chäd, or CHAD, Africa, a large lake in the Sudan, situated at the common junction of Kamerun, British Nigeria and French Sahara, lat. 13° N., long. 14° E. It lies about 750 feet above sea-level. Its area during the rainy season is about 30,000 square miles, but in the dry season it shrinks to less than 7,000 square miles, and is then surrounded by vast marshes, while the remaining water is very shallow. The water is drinkable, although the lake has no apparent outlet; it appears to be gradually drying up and liable eventually to be a desert. Rarely is more than 20 feet of water to be encountered, and the marshy areas increase in size.

TCHAIKOVSKY, chi-köf'ske, Peter, Ilich, the greatest of Russian composers: b. Votinsk, government of Viatka, 7 May (not 25 Dec.) 1840; d. Saint Petersburgh, 6 Nov. 1893, of cholera. His father, a mining engineer, had no intention of making a musician of him, but had him educated at the Technological Institute in Saint Petersburg, after leaving which he obtained a post in the Ministry of Justice. But Peter was a gifted amateur, whose playing in social circles was much appreciated. In 1861 he wrote to his sister: "I told you I was studying the theory of music with considerable

success. It is generally agreed that with my uncommon talents (I hope you will not take this for mere boasting) it would be a pity not to try my luck in this career." Shortly thereafter he entered the Conservatory, where he soon attracted the attention of Anton Rubinstein, who relates that once he gave the young man a theme and asked him to write a set of variations on it. He expected about a dozen, but Tchaikovsky brought him over 200! From Rubinstein he also took lessons in orchestration; the instruments on which he practised were the piano and the organ; also the flute, of which he afterward made such admirable use in his 'Nutcracker Suite' and other works. His talent was ere long generally appreciated; in 1865 Laroche, afterward an eminent critic, referred to him as "the future star of Russian music"; this led to his being sent to Moscow in 1866 to teach the theory of music at the newly opened Conservatory. Although he disliked giving lessons, he proved a conscientious and useful teacher. Thenceforth he devoted most of his spare time to composing; but although he had "an almost feminine craving for approval and encouragement," his experiences were little more than a series of disappointments. His worldly prospects nevertheless steadily improved and in 1877 he married, to the surprise of his friends. The hasty marriage had a tragic sequel. The union was not a happy one, and the pair soon separated. The composer was so despondent that he attempted to commit suicide in such a way as to avoid scandal by standing up to his chest in the icy river one night, in the hope of catching a deadly cold. In the following year another woman influenced his life, in a happier way. He did not know her, and she preferred to keep her identity concealed, but she put aside for his benefit a sum of money which made it possible for him to give up his Conservatory classes and save his energy for his creative work. Many master-works now came from his pen. He had never cared for society and detested city life, so his friends were not surprised when, in 1885, he took a house near the village of Klin, where he was isolated as completely from the world as was Wagner when he wrote his 'Meistersinger' score in his villa near Lucerne. He became known as "the Hermit of Klin," and refused to see any one but friends and such musicians as he chose now and then to invite for a party. By constitution he was strong, wiry and not easily fatigued; he was fond of outdoor exercise and many of his musical ideas came to him on his walks. He aged much as he neared his 50's; his scant hair grew white and his face lined. In May 1891 he visited America and gave concerts in New York and other cities. Two years later he conducted some of his works at Oxford and received the degree of doctor of music from the university. In the autumn of 1893 the world was startled by the news of his death. He succumbed to an attack of cholera, after a short illness. There were rumors of his having committed suicide, but his friend and biographer Kashkin discountenances them.

The suicide rumors were strengthened by the character of his last symphony, which is now known throughout the world as the 'Pathetic,' the most lugubrious of all sym

VOL. 26-20

phonic works. A more heart-rending wail of grief than its adagio lamentoso has never been heard; and as this slow movement, contrary to all precedent, closes the symphony, it seemed like an intentional farewell to the world. "This music," says Huneker, "is a page torn from Ecclesiastes; it is the cosmos in crape." Schubert once said that the world liked best those of his songs which were born of sorrow. It was the doleful sixth symphony that made Tchaikovsky famous. Seldom has a work so great and deep won so instantaneous a success -a success so remarkable as to unduly overshadow his other five symphonies except, to some extent, the fifth, which resembles the sixth in mood and music. Like Beethoven, Tchaikovsky is greatest in his orchestral works, which include, beside the six symphonies, seven symphonic poems: The Tempest'; 'Francesca da Rimini'; 'Manfred'; 'Romeo and Juliet'; "Hamlet'; 'Fatum'; 'Le Voyevode.' In these, which contain some of his best and most mature music, he manifests his sympathy with Liszt and modern program music. Among his other orchestral works the three that have become most famous are the '1812' overture, the Marche Slave' and the Nutcracker Suite,' which contains the best musical numbers of one of his three ballets. His 11 operas are much less modern in spirit and structure than his symphonic works and the only one of them that has attracted much attention outside of Russia is the fourth, Eugene Onegin.' It has been said of his operas that "just as the gracious beauty of Italian melody seemed doomed to pass away under a new dispensation, it was reincarnated in the works of this northern composer." There is much beautiful melody also in some of his 100 lyric songs; the bestknown of them are the Spanish Serenade,' 'None but a Lonely Heart,' Why so Pale are the Roses. Not a few of the songs are potboilers and the same is true of many of his pianoforte pieces, the best of which, however, deserve to be better known. Pianists neglect them because of their awkward technique. Three pianoforte concertos, a violin concerto, a string sextet and other pieces of chamber music must be added to the list of his compositions. His work as a whole is characterized by a remarkable variety; now it is classical, even old-fashioned, now ultra-modern; now Russian, now cosmopolitan. German critics have described his symphonies as rough, patchy, barbarous, nihilistic; but music lovers the world over are showing a keener insight and are learning to love this Russian music as they learned to love the Polish music of Chopin, the Hungarian of Liszt, the Norwegian of Greig. The authoritative life of Tchaikovsky has been written by his brother Modest. A shorter volume (in English) by Rosa Newmarch, includes extracts from his critical writings and diaries. Consult also Kashkin, 'Reminiscences'; Huneker, 'Mezzotints in Modern Music'; Riemann, 'Geschichte der Musik seit Beethoven. A Catalogue Thematique' of the compositions is issued by Jurgenson, Moscow.

HENRY T. FINCK,

Musical Editor New York 'Evening Post. TCHEKHOV, Anton P. See CHEKHOFF; CHERRY ORCHARD, THE; and SEA GULL, THE.

TCHIKUN, an American Indian tribe of the Apache (q.v.) family, formerly residing at Hot Springs, N. Mex.

TE DEUM LAUDAMUS, të de'ŭm lâ-dā'mus, or more abbreviated, TE DEUM, is the beginning of the hymn of praise usually ascribed to Saint Ambrose and Saint Augustine, although it cannot be traced farther back than the end of the 5th century, while Saint Augustine died in 430. The opening words, meaning, "We praise thee as God," show that it was originally a hymn to Christ, but it is now always regarded as a hymn to the Father, the English version beginning, "We praise thee, O God." In addition to its place in church services it is often sung on particular occasions, as on the news of victories and on high festival days. Among the great composers of music for this hymn are Hasse, Naumann, Haydn and Handel.

TEA, an evergreen shrub or small tree (Camellia thea) of the order (Ternstræmiacea). The plant naturally attains a height of 30 feet, but under cultivation is pruned so that it rarely exceeds five feet. It bears lanceolate leaves about four inches long and rather large fragrant white flowers singly or in twos or threes, mostly in the axils of the leaves. It is a native of India and China, and has been cultivated in the latter country more than 2,000 years. Of several recognized species, only two have become commercially valuable: C. thea, var. Bohea, and C. thea, var. viridis. The latter. is indigenous to India, the former recognized as a hybrid of Chinese species, probably with the original India variety.

Cultivation. The ground on which a plantation of tea is to be set out is dug over in trenches to the depth of at least 18 inches, and 24 inches is preferred if the expense about double- is not deterrent. As the plantation is of a permanent character, intended for a productive period of probably 30 years, every effort is made to have the soil in the best of condition, and well manured. The plants are taken from a nursery where they have been grown from seed for from six to 12 months, and set four feet apart both ways for "hill" culture. Where the ground is especially favorable they are set five feet apart. On poor soil the "hedge" system is practised, the plants being three feet apart in the hedge, and the hedges five feet apart. The plant has a tap-root descending eight to 10 feet into the earth. From this the feeding roots ramify in all directions. The cultivation consists in keeping the ground loose and free from weeds by surface hoeing, and once a year trenching the soil-from 18 inches in depth between the rows to nine inches next the "collar" of the plants. This is done in the late autumn, just after pruning, and the prunings along with green manure, preferably from leguminous plants, are spaded under. These prunings are estimated to restore to the soil 95 pounds of combined nitrogen, 56 pounds of potash and 19.6 pounds of phosphoric acid per acre. The pruning is done while the plant is passive, usually in December. On the hill plantations pruning is done annually: on level gardens, every other year or every third year the practice being to prune alternately onehalf or one-third of the plantation. The unpruned trees furnish the smaller leaves and,

therefore, the higher grade tea, and their flushes come earlier, thus extending the picking season. On new plantations pruning begins when the trees are 12 to 18 months old, at which time the centre stem is cut down to within nine inches or even six inches above the groundthe object being to produce a growth of many branches and twigs, and thus a larger bulk of leafage which may be plucked without injury to the plant. The second pruning takes off everything to a level of 18 inches above the ground. As much of the tea is picked by children, the height of the plants in such localities is restricted to 30 inches. A very small plucking is made the second year, and the third year the yield is about 150 pounds per acre. The full yield of about 400 pounds per acre begins with the fifth year. The plant continues to yield well until its 10th year, when it is cut down and new sprouts developed from the trunk. This process is repeated until the plantation is 30 years old, when it is removed and new plants set out.

Plucking. Plucking is an operation necessarily done by hand, and requires judgment as to the amount of leafage that may be removed at one picking without halting the normal growth of the plant. The plucking follows the "flush,” that is, the springing into leafage of the terminal buds after the winter rest. The second flush in the season is the leafing out of the top axillary buds on the stumps of the terminal bud-stems removed at the first picking. The succeeding flushes are not well marked, but there are generally 10 and sometimes 15 in the course of the growing season. In a well-ordered plantation the trees are plucked over about 30 times during the season, with the intent of getting the leaves while in their very best condition. The bud produces the finest quality of finished tea; the partly opened leaf next below it, being slightly less valuable, and the next leaves below distinctly coarser. usual practice is to pluck the bud with the two adjacent open leaves. Plantations which produce only the highest grade of tea pluck the bud and one leaf. Many growers, however, pluck the bud and the first three leaves. The first few crops are thus very large, but the endurance of the plantation is seriously affected, and the net profits very decidedly reduced. The quality, however, does not depend wholly upon the plucking: much depends upon the soil and the climate. The average yield is about two and one-half ounces of finished tea per plant per season.

The

Processing. The handling of the tea leaves after plucking is determined by the kind of finished tea to be produced. In the case of black tea the leaves are wilted or withered on trays in a draught of dry cool air often produced by fans. This is continued until the leaf is soft and flaccid. The average time required for withering is 18 hours: less than that does not allow sufficient development of the peculiar enzyme required for the subsequent fermentation upon which the flavor of the finished tea so largely depends. Withering is followed by rolling on tables of granite, the motion of the rollers being to crush the cells of the leaf without breaking its structure. In this process of rolling the leaves incidentally receive the characteristic twist noticeable in finished tea. The

time occupied in rolling is from 20 to 40 minutes. The leaves are then run through a sifter which grades them into sizes, and then are spread upon glass or glazed-tile tables to ferment. During this process they are covered with cloths freshly wrung out of cold water. The time required for proper fermentation depends upon the previous development of the ferment during withering, and may take from two to six hours. The temperature is kept scrupulously to 85° F., or slightly below, and the time of completion is determined by the odor, which at first resembles chopped cabbage, but becomes fruity, resembling that of fine ripe apples. Lightly fermented tea yields when finished a pale, pungent infusion, the pungence due to an excess of unfermented tannin. Fully fermented tea yields a deep-colored, softflavored liquor of good body. The best tea is that which receives a medium fermentation and has in consequence a brisk taste, with high flavor and aroma. The final step in the process is drying the leaves rapidly to check further fermentation. The trays go first to a position near the furnace where the temperature is 260° and thence travel away from the source of heat, finishing where the heat is at 100°. In many factories a second firing is given after a few days, and this is considered to enhance the ultimate quality of the tea as it comes into the market after overseas transportation.

Before packing the finished tea is sorted over by hand, and vagrant bits of stalks and red leaves are removed. It is then sifted into grades. In the ordinary factory these are five: Broken Orange Pekoe, Orange Pekoe, Pekoe, Pekoe Souchong and Pekoe Fannings. The first is composed almost wholly of terminal buds and broken portions of the youngest and tenderest first leaves; the second is of the smallest leaves and a few buds; the third and fourth grades are of the coarser leaves, and the Souchong is usually chopped up to show a smaller range of size in the market. The Fannings are the finer fragments and dust, used chiefly in the manufacture of caffeine, or of "brick tea."

Green Tea. In the manufacture of green tea the freshly plucked leaves are thrown directly into a roasting pan at a temperature of 250° and are kept tossing about until flaccid, when they are emptied upon a mat of bamboo and rolled by hand. They are then dried quickly over a charcoal fire. The older leaves are deficient in proper color and are treated with small quantities of Prussian blue, indigo or soapstone. The former teas are called "natural green," or "unfinished green,” in contrast with the doctored leaves, which go under the title of "true green" or "finished green."

Oolong tea is prepared by a combination of the two methods, being slightly withered and lightly fermented and then treated as for green

tea.

Brick Tea is a condensed preparation of the coarser leaves and even the prunings of the plantation. These are panned and steamed, and then placed in piles under cloth covers. A peculiar ferment resembling a black fungus spreads through the mass, which is then sorted, mixed with a glutinous rice paste, lightly steamed and then pressed into molds four feet long, nine and one-fourth inches wide and

four and one-fourth inches deep. Three "bricks" are made in this depth, containing when dry four and one-half pounds each. Another form of brick tea is made into tablet form, four and one-half inches square and one and one-fourth inches thick and weighing half a pound each.

Tea Culture in the United States. In the United States the first tea shrub was planted at Middleton Barony, S. C., in 1800 by the French botanist Micheaux. It was still living at the close of the 19th century, when it was about 15 feet high. In 1848 experiments were made upon an extensive scale by Junius Smith of Greenville, S. C., and in 1858 the government engaged Robert Fortune to collect tea seed for distribution in the South. These experiments were cut short, the former by the death of the experimenter, the latter by the Civil War. About 1880, the United States Department of Agriculture commenced experiments which were abandoned owing to various changes in the staff and the distance from the managing headquarters. About 10 years later Dr. Charles U. Shepard of Summerville, S. C., devoted his private means to tea experimentation. His opinion was that the previous experiments had not been conclusive and that the production of high grade teas at a profit to the grower could be accomplished in many Southern States and that a demonstration would attract capital to the industry. Once demonstrated as profitable he believed that the industry would furnish employment to many thousands of people, especially women and children, and would make valuable large areas of land which yielded little or nothing. In 1900 he had about 60 acres planted to this crop, a factory fully equipped, a trained band of pickers and facilities for meeting every requisite from planting to final sale. In 1900 the yield was about 5,000 pounds and when the present area reaches full bearing the annual output should be more than 12,000 pounds.

The tea plant, though a native of a subtropical climate, will succeed at high elevations in tropical countries and some of the numerous varieties will even withstand frost. In South Carolina the plants have resisted a temperature of zero, but the yield was lessened for the next two years. This is the lowest recorded temperature in that locality during 150 years. Ample water, especially during the leaf-forming season, is essential. This is supplied in the East by copious rains, but in the United States, where the rainfall is less than one-half the Eastern annual average, the deficiency is made up by improved methods of tillage or by artificial irrigation or both. In the East the tea gardens are generally planted on high ground or slopes so as to permit the excess water to seep away; in America they are planted on rather low ground such as well-drained pondbeds and swamps. Such lands are also naturally rich as a rule and, therefore, demand less initial application of fertilizers.

History. The history of the tea-growing industry is said to have commenced in Korea before the 4th century before Christ, and to have reached Japan more than 1,000 years later. Tea was unknown to Europeans until the 16th century when Maffel, a Portuguese, mentions it in his 'Historia Indicæ as a product of Japan and China. Not until 1615, however, was

it mentioned by an Englishman, when Wickman wrote about it in a letter now owned by the East India Company. During that century small quantities found their way as presents to wealthy Londoners or later into the markets where they commanded £10 or £5 a pound. In 1657 a considerable quantity was purchased by Thomas Garraway, who opened a sort of restaurant where the beverage was served. As the importations increased, the customs and the excise each affixed duties. At one time (166089) a duty of 8d a gallon was levied upon the beverage. And somewhat later 5s. plus an ad valorem duty of 5 per cent was also operative. The American tea trade began in 1784 and within three years had developed to more than 1,000,000 pounds. The first direct importation from Japan came from Yokohama to San Francisco in 1868. Since 1870 the annual average importation is somewhat in excess of $15,000,000.

From the beginning of the commerce in tea, China has held first place as a producing and exporting country. The choicest grades, however, are probably unknown in America, but are consumed mostly at home or in Russia, where they command enormous prices. The reasons assigned for the non-exportation to distant countries are that the quality usually deteriorates during long transportation, and that some kinds do not keep well unless highly "fired," a process which impairs their flavor. The industry attracted the attention of the English in India and in 1836 Royle and Falooner, British botanists, commenced in Ceylon to experiment upon an extensive scale. The result was several brands of tea which were superior to many of the Chinese teas. Ceylon began to market tea in 1873 and the industry there has continued to thrive. Tea has been grown more or less in other sub-tropical and tropical climates, notably in South Africa, where somewhat more than a domestic supply is raised.

The large number of plants whose leaves have been used as substitutes for tea may be grouped as resembling or not resembling the real plant in composition. The best known of the former are as follows: Maté, Paraguay tea, Jesuits' or Saint Bartholomew's tea, which is obtained from the leaves of a South American species of holly (Ilex paraguayensis). This is extensively used in various South American countries, especially in the Argentine Republic, where the annual consumption is estimated at 13 pounds per capita, or about 27,000,000 pounds. Kola nut, coffee leaves and guarana are also used, but to a smaller extent. The principal substitutes unlike tea are probably Siberian tea (Saxifraga crassifolia), Chilean tea (Eugenia ugni), Appalachian tea (Prinos glabra), Trinidad tea (Eugenia pimenta), Labrador tea (Ledum buxifolium), and New Jersey tea (Ceanothus americanus). The last was used during the War of Independence and also during the War of the Rebellion. It is described as "a good substitute for indifferent black tea." The leaves of the partridge berry (Mitchella repens) are sometimes used in America.

In conservatories and greenhouses tea is often grown as ornamental plants and as objects of interest. The plants are managed like their close relatives, the camellias, but are less

popular because more limited in their uses, especially because their flowers are axillary and hence less useful for cutting than those of the camellias.

Production.-The world's annual production of finished tea amounts to something over 800,000,000 pounds. The World War so affected production and shipment of the crop that it is necessary to take the figures of production for 1912, as being the latest complete record under normal conditions, to form an accurate idea of the tea-growing industry. In that year the areas devoted to tea were as follows: China, 5,120,000 acres (approximately); India, 575,000 acres, of which 354,276 acres were in Assam; Ceylon, about 395,000 acres; Java, nearly 100,000 acres; Japan, about 100,000 acres ; South Africa

(Natal and Nyassaland) about 4,600 acres. The crops sold in the world's markets from these producing countries amounted to a grand total of 731,000,000 pounds, contributed thus: India, 295,000,000 pounds; Ceylon, 193,000,000 pounds; China, 112,000,000 pounds; Java, 63,000,000 pounds; Japan, 43,000,000 pounds; Formosa, 25,000,000 pounds.

Consumption. The chief purchasing countries of the 1912 crop were: United Kingdom, 295,000,000 pounds; Russia, 147,000,000 pounds; United States, 83,000,000 pounds; Canada, 34,000,000 pounds; Australia, 29,000,000 pounds; Holland, 12,000,000 pounds; Germany, 9,000,000 pounds; New Zealand, 7,000,000 pounds; South Africa, 7,000,000 pounds. In per capita consumption the British Empire as a whole was in remarkable degree the largest consumer, the average being 6.2 pounds, about 10 times the per capita consumption of all the rest of the world put together (excluding the United States). For the individual countries the per capita consumption figures were: New Zealand, 7.4 pounds; Australia, 6.8 pounds; United Kingdom, 6.4 pounds; Canada, 4.3 pounds; Holland, 2.1 pounds; South Africa, 1.2 pounds; United States, 0.9 pound; Russia, 0.9 pound; Germany, 0.1 pound; France, 0.07 pound.

Infusion. As found in the market tea yields from 31 to 49 per cent of its substance to an infusion with boiling water, the Indian teas giving slightly more than the Ceylon teas, and the China teas slightly less. In this water extract the tannin constituent ranges from 14.33 per cent in India teas and 12.29 per cent in Ceylon teas to 9.50 per cent in China teas. (With thorough fermentation the proportion of tanning would fall below 5 per cent). Caffeine varies from 2.78 to 3.84 per cent in India teas, and ranges up to 4.14 per cent in Ceylon tea and 4.91 per cent in tea dust. In making the infusion for beverage purposes the finest flavored tea is produced by pouring fresh and actively boiling water upon the dry leaves and allowing it to stand not longer than one and one-half minutes, when the infusion should be immediately poured off the grounds. This brief infusion is sufficiently long to absorb practically all of the delicate essential oil which gives the tea its particular flavor. It is also long enough to dissolve out sufficient of the tannic acid to make the taste sprightly, without being astringent. The infusion will also contain about four-fifths of the contained caffeine. The strong, biting quality preferred by some tea drinkers is gained by a five-minute infusion,