Morning journal and courier., 1880-03-05
bsegarly will not be destitute of it; all use it

bsggarly will not be destitute of it; all use it daily and like it.''
 The chemical analyses which have made known to us the components of the four or i've substances used as warm beverages, viz, tea, coffee, mate, cocoa, guaraua, and kola, indicate three constituents found in them, to which no doubt their virtues nre owing.
 A volatile oil is observed when tea is dis titled with water; about one pound comes from 100 pounds of dried tea, possessing it's peculiar aroma and flavor to g high degree. Much of it is pressed from the leaves when rolled and cured, but little as still remains its effects upon the human system are noticeable and sometimes powerful. Tea tasters, who continually taste the quality of the various lots submitted by samples for their approval, do so by breathing upon handful of leaves and instantly covering the nose, so as to get this volatile aroma as one important test. They also examine the infusion in several different ways, by it's taste, color md strength. Long practice in this business is alleged to have de- leterious influence upon their nervous systems. The other beverages we drink, as well as tea, derive their peculiar and esteemed flavor and aroma from chemical substances produced in them during the process of drying and roast ing; at least nothing of them can be per- ceived in their natural state. Another sub stance in tea regarded as the chief induce ment and reward in it's effect on the system is the peculiar principle called theine If few finely powdered leaves are placed on 8 watch glass and covered with paper cap and placed on hot plate. white vapor slowly rises and condsnses in the cap in the form of color less crystals. They exist in different proportions in the different kinds of tea, from and E as high as or per cent in green tea. Theine has no smell and a. slightly bitter taste, and does not therefore attract us to drink the infusion :; but the chemists tell us that it contains nearly thirty per cent. of nitrogen. The salts in other beverages, as coffee and cocoa, likewise contain much nitrogen, and all tend to repair the waste going on ln the human system. reduce the amount of solid food necessary, diminish ing too the wear and tear of the body, conse- quent lassitude of the mind, and maintaining the vigor of both upon smaller amount of food. Tea does this more pleasantly, per- haps, than any of the others but it does more than they do for old people in supple menting the impaired powers of digestion and helping them to maintain their flesh and up- hold the system in health longer than they otherwise would. It is no wonder therefore that tea has become one of the necessaries of life and the sexagenarian invalid, too poor to buy bit of meat for her meal, takes her pot of tea with what she has, and knows that she feels lighter, happier, and better fitted for her toll, and enjoys life more than if she had no tea. Unconsciously, she echoes what the Chinese said centuries ago, Drink it, and the animal spirits will be lively and clear"
 
 tea more than in the other beverages men, tioned, forms an important ingredient in betel- nut and gambler, so extensively chewed in Southern Asia, is tannin or tannic acid. This gives the astringent taste to tea-leaves and their infusion, and is found to be about IT per cent. of well-dried black tea, and much more than that in green tea, especially the Japan tea. The effects of tannic are not clearly ascertained, as apart from the oil and the theine, but Johnston considers them as conducting to the exhilaration, satisfying and narcotic action of the beverage.
 The remaining ingredient worthy of notice in tee, in common with other food plants, is gluten. This forms one-fourth of the weight of the leaves and in order fo derive the great est good from it which proper method of cooking might bring out, must contrive mode of eating the leaves. The nutritious property of the gluten accounts for the gene ral use of brick tea throughout the Asiatic plateau. A piece is broken of and boiled in the kettle, Hue tells US, until the water be- comes reddish @ little salt is added, which causes slight effervescence and milk is put in as it is brought to the table. At other times butter is fried with the tea All these tribes become fond of this unsavory looking mess, which in those elevated regions gives them warm and nourishing aliment different from animal food. Huc says he drank the dish in default of something better, for he was unac- customed to it, but his cameleers would often take twenty to forty cups day. No doubt it would be an advantage to consume the tea leaf under certain circumstances, but we are not in need of the circumstances just yet.
 If the sanitary effects of tea upon the sys- tenn are so great and wholesome, it's effects since it's general introduction among Occiden- tals cannot be overlooked. The domestic, quiet life and habits of the Chinese owe much of their strength to the constant use of this beverage, for the weak infusion which they sip allows them to spend all the time they choose at the tea table. If they were in the habit of slipping even their weak whiskey in the same way, misery poverty, quarrels and sickness would take the place of thrift, quiet and industry. The general temperance seen among them is owing to the tea much more than any other cause. One who remembers the carousings described in Scotts novels and compares those scenes with what would now be consid- cred good society, will acknowledge an i'm provement, and tea has had much to do with it. One of Wilson's stories in ''Lights and Shadows of Scottish Life,' of the same date about eighty years ago, makes one of the characters lay great stress on the complete disuse of tea as one of the prime means of success in life. But it has won it's way more and more till in the pres ent generation the associations that cluster around the tea table form an integral part of the social life among English-speaking peo- ples. One of the most likely means to restrict the use of spirits among them is to substitute the use of warm beverages Of all kinds by those whose system has not become vitiated. I think tea is one of the greatest benefits to the Chinese, Japanese and MongoIs, and it's uni versal use. for at least fifteen centuries, throughout their territories has proven it's sat- isfaction as 8 nervine, stimulant and a bev- craze. If one passing through the streets of Pekin, Canton or Ohosaka, and seeing the good natured hilarity of the groups of laborers and loiterers around the chG-EaodMs and the ch0-yGs of those cities, doubts the value of tea as harmonizer and satisfer of human wants and passions, it must be taken as proof of his own unsatisfed cravings.