Chapter XV: Section I (7)

In transplanting, four parties ought to be employed; viz., one
person to dig holes, a second to remove plants, a third to carry
them to the ground where they are required, and a fourth to plant.
By this means, not only time is saved, but the plants have a much
better chance, when thus treated, of doing well. When the seedling
beds are extensive, so many of the plants ought not to be removed,
that is, a plant left every 4½ feet, and these beds added to the
plantation.

_On pruning, best season and mode_.--The plants do not require to be
pruned until the fifth year, as the plucking of leaves generally
tends to make the plants assume the basket shape, the form most to
be desired to procure the greatest quantity of leaves; if, however,
the plants show a tendency to run into weed, from central branches
being thrown out, this ought to be checked by removing the central
stem. In the fourth year a quantity of the old and hard wood ought
to be removed, to induce the plants to throw out more branches. The
best season for pruning is from November to March.

_On irrigation_.--To keep the tea-plants healthy, irrigation for two
or three years is absolutely necessary, and no land ought to be
selected for a tea plantation which cannot be irrigated.

On the other hand, land liable to be flooded during the rains, and
upon which water lies for any length of time, is equally detrimental
to the growth of the plant. This applies to a small portion of the
Kooasur plantation, which receives the drainage of the adjoining
hills, and the soil being retentive, keeps the water. Deep trenches
have been dug in order to drain it off--these, however, owing to the
lowness of the surrounding country, act badly. Three successive
seasons plants have been put into the ground, and as often have been
destroyed on the setting in of the rains, showing the necessity of
avoiding such kind of land for tea plantation.

To facilitate irrigation, &c., as already stated, in the Deyrah
Dhoon, I have limited the tea beds to three feet in breadth. This is
particularly requisite in land so constituted as that of the Deyrah
Dhoon, it being so porous, as mentioned by Major Cautley in his
"Notes and Memoranda of Watercourses." This is caused by the
superincumbent soil not being more than from one to three feet
thick, in some places more, but varying exceedingly. Beneath this
there is a bed of shingle of vast thickness, through which the water
percolates; it is this that renders the sinking of wells so
difficult in the Deyrah Dhoon, and which has tended so much to
retard individuals from becoming permanent residents; at present
there are many tracts of several thousand acres in that valley
unoccupied from want of drinking water, as for instance, at
Innesphaeel.

Where the ground is very uneven, as is the case generally in the
hills, the _khaul_ system, already recommended, ought to be adopted.

_On the tea-plant; season of flowering, its characters and species,
and on the advantages to be derived from importing seeds from
China_.--From the importance of tea, as an article of commerce, the
plant has attracted much attention; and from few qualified Europeans
having travelled in the tea districts of China, there is much
difference of opinion as to the number of species belonging to the
genus Thea.

In the government plantations in Kumaon and Gurwahl, the plants
begin to flower about the end of August and beginning of September,
or, as the seeds of the former year begin to ripen. They do not all
come into flower at once, but some are in full blossom in September,
others in October, November, December and January. Some throw out a
second set of blossoms in March, April, and May, and during the
rains; so that from the same plant unripe or ripe seeds and flowers
may be collected at one and the same time.

To the genus Thea, which belongs to the order Ternstræmiaceæ, the
following characters have been ascribed: calyx persistent, without
bracts, five-leaved, leaflets imbricated and generally of the same
size. Petals of the corolla vary in number from five to nine,
imbricated, the inner ones much the largest. Stamens numerous, in
several rows adhering to the bottom of the petals. Filaments
filiform. Anthers incumbent, two-celled, oblong, with a thickish
connectivum. Cells opening longitudinally. Ovary free, three-celled;
ovules four in each cell, inserted internally into the central
angle, the upper ones ascending, the lower pendulous. Style trifid,
stigmas three, acute. Capsule spheroidal, 1-7-lobed with loculicidal
dehiscence, or with dessepiments formed from the turned-in edges of
the valves. Seeds solitary, or two in cells, shell-like testa,
marked with the ventral umbilicus. Cotyledons thick, fleshy, oily,
no albumen. Radicle very short, very near the umbilicus centripetal.
In the plantations there are two species, and two well marked
varieties.

The first is characterised by the leaves being of a pale-green
colour, thin, almost membraneous, broad lanceolate, sinatures or
edge irregular and reversed, length from three to six inches. The
color of the stem of newly-formed shoots is of a pale-reddish
colour, and green towards the end. This species is also marked by
its strong growth, its erect stem, and the shoots being generally
upright and stiff. The flowers are small, and its seeds but sparing.

In its characters this plant, received from Assam, agrees in part
with those assigned by Dr. Lettsom and Sir W. Hooker to the _Thea
viridis_, but differs in its branches being stiff and erect. The
flowers small, or rather much about the same size as the species
about to be described, and not confined to the upper axils of the
plant, and solitary, as stated by them.[10] By the Chinese
manufacturers it is considered an inferior plant for making tea, it
is not therefore grown to any extent.

The second species is characterised by its leaves being much
smaller, and not so broadly lanceolate; slightly waved, of a
dark-green color, thick and coriaceous, sinature or edge irregular,
length from one to three inches and a half. In its growth it is much
smaller than the former, and throws out numerous spreading branches,
and seldom presents its marked leading stem. This species,
therefore, in the above characters, agrees much with those that have
been assigned to _Thea Bohea_ by authors. The characters have been
mixed up in an extraordinary manner. Thus it has been stated, that
the _Thea viridis_ has large, strong growing, and spreading
branches, and that _Thea Bohea_ is a smaller plant, with branches
stiff and straight, and stem erect. No doubt the _Thea viridis_ is a
much larger and stronger growing plant than the _Thea Bohea_, or
rather the plant now existing in the different plantations is so;
but in the former the branches are stiff and erect, and in the
latter inclined and branches. The marked distinguishing characters
between the two species are the coriaceous dark-green leaves in the
_Thea Bohea_, and the large pale-green monhanæous leaves of the
_Thea viridis_. The manner, too, of growth is very striking, and on
entering the plantation the distinction is at once marked to the
most unobservant eye. This species of _Thea Bohea_ forms nearly the
whole of the plantations, and was brought from China by Dr. Gordon.

In the plantations there is a third plant, which, however, can only
be considered a marked variety of _Thea Bohea_. Its leaves are
thick, coriaceous, and of dark-green color, but invariably very
small, and not exceeding two inches in length, and thinly
lanceolate; the serratures, too, on the edge, which are straight,
are not so deep. In other characters it is identical. This marked
variety was received from Calcutta at the plantation in a separate
despatch from the others.

But in addition to these there are, no doubt, many more varieties,
and though it may be a fact that, in certain districts, green tea is
manufactured from a species differing from that from which black tea
is manufactured, yet, in other districts, green and black teas are
manufactured from one and the same plant. The Chinese manufacturers
now in Kumaon state that the plant is one and the same, and that it
can be proved by converting black tea into green. In manufacturing
teas now in the manufactory, if a large quantity of leaves are
brought in from the plantations, one half are converted into green,
and one half into black tea. This only shows that much of the green
and black teas of commerce are manufactured from one and the same
plant. The Assam plant is, from the characters given, quite a
distinct plant, and agrees, as already stated, most nearly with the
species described as _Thea viridis_. It would, therefore, be most
desirable to procure seeds of this so-called species, and also of
other varieties, of which, no doubt, there is a great variety. From
the northern districts of China in particular, seeds ought to be
imported, not, however, in large quantities, but in quantities of
two or three seers, so that they might, on arrival at Calcutta, be
sent up the country as quickly as possible, for, if the seeds are
kept long out of the ground, not one will germinate; such was the
fate of all the seeds contained in ten boxes imported by government
in 1845, not one having germinated, which was much to be regretted.
Had they been sent in small parcels, well packed in wax cloth, to
prevent them from being injured by moisture, and placed in an airy
part of the vessel in transmission from China to Calcutta, and, on
arrival there, sent by dâwk banghay direct to the plantation, they
would, I am confident, have reached in good condition. It is well
worthy of a trial and seeds ought, if possible, to be obtained from
every district celebrated for its teas. It is in this manner, by
obtaining seeds of the finest varieties of plants, that the finest
teas will be procured. I do not mean to infer that the tea plants
now under cultivation are not the produce of fine varieties, for
that has been proved by the undoubted testimony of the London
brokers, but only that there are, no doubt, many others well worthy
of introduction. In confirmation of what I have stated, I may quote
the words of my late friend Dr. Griffith, who, in his report on the
tea plant of Assam, says--"I now come to the consideration of the
steps which, in my opinion, must be followed if any degree of
success in the cultivation of tea is to be expected; of these the
most important is the importation of Chinese seeds of
unexceptionable quality, and of small numbers of their sorts."[11]
Dr. Royle, too, who was the first person to point out that the
Himalayas were well adapted to tea cultivation, and to whom the
credit of recommending to government the introduction of the plant
into Northern India is due, strongly urges the necessity of
importing seeds from different localities in China celebrated for
their teas.

_Method and season for plucking and gathering leaves_.--The season
for picking leaves commences in April and continues until October.
The number of gatherings varies, depending on the moisture[12] or
dryness of the season. If the season be good, as many as seven
gatherings may be obtained. If, however, the rains are partial, only
four or five. These, however, may be reduced to their general
periods for gathering--that is, from April to June, from July to
15th August, and from September to the end of October. But few
leaves are collected after the 15th of the latter month. As soon as
the new and young leaves have appeared in April, the plucking takes
place, this being done by the Chinese, assisted by the Mallees. The
following is the method adopted:--A certain division of the
plantation is marked off, and to each man a small basket is given,
with instructions to proceed to a certain point, so that no plant
may be passed over. On the small basket being filled, the leaves are
emptied into another large one, which is put in some shady place,
and in which, when filled, they are conveyed to the manufactory. The
leaves are generally plucked with the thumb and forefinger.
Sometimes the terminal part of a branch, having four or five young
leaves attached, is plucked off. All old leaves are rejected, as
they will not curl, and therefore are of no use.

As the season advances, and manufactory and plantation works become
necessary, the Mallees are assisted in gathering leaves by Coolies.
The process is simple, and thus every man, woman, and child of
villages could be profitably employed, on the plantations being
greatly extended. Certain kinds of leaves are not selected in the
plantation, in order to make certain kinds of tea, but all new and
fresh leaves are indiscriminately collected together, and the
different kinds separated on the leaves being fired.

_Method of manufacturing black tea_.--The young and fresh leaves on
being picked (they only being used, the old ones being too hard, and
therefore unfit to curl), are carried to the manufactory, and spread
out in a large airy room to cool, and are there kept during the
night, being occasionally turned with the hand if brought in in the
afternoon; or, if brought in during the morning, they are allowed to
lie until noon. Early in the morning the manufacturers visit the
airing room, and pack up the leaves in baskets and remove them to
the manufacturing room. Each manufacturer takes a basketful, and
commences to beat them between the palms of his hands with a lateral
motion, in order to soften and make them more pliable for working,
and thus prevent them, when rolled, from breaking. This beating
process continues for about an hour, and it may either consist of
one or two processes; the Chinese sometimes finish the beating
process at once; at others, they allow the leaves, after being beat
for half an hour, to remain a time and then resume it. They now go
to breakfast, and in one hour and a half the leaves are ready for
the pan. The pans being heated by wood placed in the oven, so as to
feel hot to the hands, are filled to about two-thirds, or about
three seers of leaves are thrown in at a time--the quantity which a
manufacturer is capable of lifting with both hands. With the hands
the leaves are kept moving with a rotatory motion in the pan, and
when they become very hot, the motion is kept up with a pair of
forked sticks. This process is continued for three or four minutes,
depending on the heat of the pan, or until the leaves feel hot and
soft. They are then, with one sweep of a bamboo brush, swept into a
basket, and thrown on to the rolling-table, which is covered with a
coarse mat made of bamboo. Each manufacturer then takes as much as
he can hold in both hands, and forms a ball and commences to roll it
with all his might with a semicircular motion, which causes a
greenish yellow juice to exude. This process is continued for three
or four minutes, the balls being occasionally undone and made up
again. The balls are then handed to another party at the extremity
of the table, to undo them and spread the leaves out thinly on flat
baskets and expose them to the sun, if there is any; if not they are
kept in the manufactory. After all the leaves have gone through this
process, the first baskets are brought back, and the leaves again
transferred to the pan, worked up in a similar manner for the same
length of time, re-transferred to the table, and again rolled. This
being done, the leaves are again spread out on large flat baskets to
cool. On being cooled the leaves are collected together and thinly
spread out on flat wicker-worked sieve-baskets, which are placed in
others of a deep and of a double-coned shape. The choolahs being
lighted for some time, and the charcoal burning clear, they are now
ready to receive the coned baskets. The basket is placed over the
choolah and kept there for about five minutes. The leaves are then
removed, re-transferred to the flat baskets, and re-rolled for a few
minutes. This being done, the leaves are again brought together,
placed in the conical basket and kept over the charcoal fire for
about two minutes. The contents of the conical baskets are then all
collected together in a heap, and as much is placed in a conical
basket as it will hold, and it is again placed over the charcoal
choolah until the tea is perfectly dry. During this time the baskets
are frequently removed and the tea turned, in order to allow the
leaves to be completely and uniformly dried, and the basket too is
generally struck, on removal, a violent side blow with the hand, to
remove from the sieve any small particles that might otherwise fall
into the fire. Before removing the basket from the choolah, a flat
basket is always placed on the floor to receive it, and all the
particles which pass through, on the coned basket being struck, are
again replaced. On the conical basket being filled, before placing
it over the choolah, a funnel is made in the centre of the tea with
the hand, to allow the heated air to pass through. Sometimes a
funnel made of bamboo is made for this purpose. After the tea feels
perfectly dry, it is packed in boxes, and sent to the godown.

Next day the different kinds of tea are picked, and on being
separated they are again placed in the conical baskets and heated.
During this process the baskets are frequently removed from the
choolah in order to turn the tea, so that the heating may be general
and uniform. In doing this a flat basket is always placed on the
floor, as on the former day (and a flat basket, too, is placed on
the top to confine the heat), to receive the conical one, which
receive one or two blows to open the pores of the sieve. What passes
through is replaced amongst the tea. When it is perfectly dry it is
ready for finally packing.

The kinds of black tea at present manufactured are--Souchong,
Pouchong, Flowery Pekoe, and Bohea. The Flowery Pekoe is
manufactured in September.

_Method of manufacturing Green Tea_.--On the young and fresh leaves
being plucked they are spread out on the ground of the airing room
and allowed to cool. After remaining for about two hours, or (if
brought in late in the afternoon) during the night, they are removed
to the green tea room. The pans being properly heated, the leaves,
as in the case with the black tea, are thrown into the pans and kept
either with the hand or two forked sticks in constant motion for
three or four minutes, and are then removed to the rolling table,
and then rolled in the same manner in balls as the black tea. They
are then scattered most sparingly on large flat baskets and exposed
to the heat of the sun. If there is no sun the baskets are arranged
in frames, which are placed over the choolah, heated with charcoal.
During the drying the leaves are frequently made into balls and
rolled in the flat baskets, in order to extract the juice. The
drying process continues for about two hours, and on the leaves
becoming dry, those contained in two baskets are thrown together,
and then four basketsful into one, and so on until they are all
collected together. In this state the leaves still feel soft, damp,
and pliant to the hand, and are now brought back to the tea
manufacturing-room. Opposite to each of the inclined pans, which
have been properly heated so as to feel warm to the hand by wood
supplied to the ovens underneath, one of the Chinese stations
himself, and puts as many leaves into it as it will hold. He then
moves them in a heap gently, from before backward, making these
perform a circle, and presses them strongly to the sides of the pan.
As the leaves become hot he uses a flat piece of wood, in order that
he may more effectually compress them. This process continues for
about two hours, the leaves being compressed into at least half of
their bulk, and become so dry that when pressed against the back
part of the pan in mass, they again fall back in pieces. The tea, as
by this time it has assumed this appearance, is now placed in a bag
made of American drill or jean (the size depending on the quantity
of tea), which is damped, and one end twisted with much force over a
stick, and thus it is much reduced in size. After being thus
powerfully compressed and beaten so as to reduce the mass as much as
possible, the bag is exposed to the sun until it feels perfectly
dry. If there is no sun it is placed in the heated pan, and there
retained until it is so. This finishes the first day's process.

On the second day it is placed in small quantities in the heated
inclined pans, and moved up and down against the sides and bottom
with the palm of the hand, which is made to perform a semi circle.
This is continued for about six hours, and by so doing the colour of
the tea is gradually brought out.

The third day it is passed through sieve baskets of different
dimensions, then exposed to the winnowing machine, which separates
the different kinds of green teas. The winnowing machine is divided
into a series of divisions, which receive the different kinds
according to their size and weight. 1st. Coarsest Souchoo. This tea,
owing to its coarseness, is not marketable. 2nd. Chounchoo. This is
a large, round-grained tea. 3rd. Machoo. This is also a
round-grained tea, but finer than the former. 4th. Hyson. 5th.
Gunpowder Hyson. 6th. Chumat. This kind of tea consists of broken
particles of other kinds of tea.

On being separated, the different kinds are placed in baskets and
picked by the hand, all the old or badly curled and also
light-coloured leaves being removed, and others of different
varieties, which by chance may have become mixed. To make the bad or
light-colored leaves marketable, they undergo an artificial process
of coloring, but this I have prohibited in compliance with the
orders of the Court of Directors, and therefore do not consider this
tea at present fit for the market[13]. On the different teas being
properly picked, they are again placed in the heated inclined pans,
and undergo separately the process of being moved violently up and
down and along the bottom of the pan for three hours in the manner
already described. The color is now fully developed. If the tea
feels damp, it is kept longer than three hours in the pan. The tea
is now ready to be packed.

_Packing_.--As soon as the tea is prepared, boxes lined with sheet
lead ought to be ready to receive it. On being packed it is to be
firmly pressed down, and the lead is then to be soldered. Before the
sheet lead box is placed in the wooden one it is covered with paper,
which is pasted on to prevent any air acting on the tea through any
holes which might exist in the lead. The box is then nailed, removed
to the godown, papered, stamped, and numbered. It is then ready for
sale.

From what I have just stated, it will be perceived that box makers
and sheet lead makers are essential to form a complete tea
establishment. With reference to the box making it is unnecessary
for me to make any remark, further than that care is to be taken in
selecting wood for making boxes, as it ought to be free of all
smell. All coniferous (pine) woods are therefore unfit for the
purpose. In the hills the best woods are toon and walnut, and at
Deyrah the saul (_Shorea Robusta_).

_Manufacture of sheet lead_.--Sheet lead making is a much more
complicated process, and therefore requires more consideration. To
make sheet lead, the manufacturer mixes 1½ to 3 seers of block tin
with a pucka maund of lead, and melts them together in a cast metal
pan. On being melted, the flat stone slabs, under which it is his
intention to run the lead, are first covered with ten or twelve
sheets of smooth paper (the hill paper being well adapted to the
purpose), which are pasted to the sides, and chalked over. He then
places the under stone in a skeleton frame of wood, to keep it firm,
and above it the other stone. On the upper stone the manufacturer
sits, and gently raises it with his left hand, assisted by throwing
the weight of his body backwards. With his right hand he fills an
iron ladle with the molten matter, throws it under the raised slab,
which he immediately compresses and brings forward (it having been
placed back, and thus overlapping the under slab by about half an
inch) with his own weight. On doing so, the superabundant lead
issues in front and at both sides; what remains attached to the
slabs is removed by the iron ladle. The upper slab is now lifted,
and the sheet of lead examined. If it is devoid of holes it is
retained; if, on the other hand, there are several, which is
generally the case with the first two or three sheets run, or until
the slabs get warm, it is again thrown back to the melting pan.
After having run off a series of sheets the slabs are to be
examined, and, if the paper is in the least burnt, the first sheet
is to be removed, and the one underneath taking its place, and thus
securing an uniform smooth surface, is then to be chalked. According
to the size of the stone slabs used, so is the size of the sheet
lead. Those now in use are 16 inches square by 2 inches in
thickness, and are a composition, being principally formed of lime.

To make sheet lead boxes, a model one of wood (a little smaller than
the box for which the lead is intended) is formed, which has a hole
in the bottom, and a transverse bar of wood to assist in lifting it
up, instead of a lid. The lead is then shaped on this model and
soldered. This being done, the model is removed by the transverse
bar, and by pressing, if necessary, through the hole. The lead box
is then papered over, in case there should be any small holes in it,
to prevent the action of air on the tea, and, when dry, transferred
to the wooden box for which it was intended.

_The manufactory_.--The rooms of the manufactory ought to be large
and airy, and to consist of--1st, a black tea manufactory; 2nd, a
green tea manufactory; 3rd, winnowing room; and 4th, airing room. At
Almorah the black tea manufacturing room is 53 feet long by 20
broad, and the other three, 20 by 24. The walls are 18 feet in
height.

_Implements required in manufacturing_.--In the body of this report
I have noticed all the different kinds of implements required, I may
however, again briefly notice them, and give a short account of
each. Cast-iron Pans--In the manufactory there are two kinds in use,
one received from China, the other from England. Both are considered
equally good by the tea manufacturers, though in firing green tea
they prefer the Chinese ones, as they are thinner, and are thus by
them better able to regulate the heat. The Chinese pans are two feet
two inches in diameter, and 10 inches in depth, by about one-eighth
of an inch in thickness.

The English pans are two feet two inches in diameter, and eight
inches in depth, and rather thicker than the Chinese.

The oven for making black tea is made of kucha brick. In height it
is two feet nine inches, in length, three feet, and in breadth three
feet one inch. Door one foot five inches in height, and 11 inches in
breadth. The base of the oven is 10 inches elevated above the floor
of the manufacturing room.

The oven with double pans for manufacturing green tea, is also built
of kucha bricks. It is three feet in height and three feet in
breadth; base of oven one foot in height. Door one foot six inches
in height, and 10 inches in breadth. The pans are placed
horizontally.

A brush made of split bamboo, used in sweeping the tea leaves out of
the pans.

A basket for receiving tea from the pan when ready to be rolled. It
is 2 feet long, and 1½ feet broad, and gradually increases in depth
from before backwards to 6 inches. It is made of bamboo.

The mat made of bamboo for placing on the table when the tea leaves
are about to be rolled. It is 8 feet long and 4 feet broad.

A flat basket made of bamboo for spreading out the tea leaves when
they have been rolled on the mat. These flat baskets are of various
sizes, varying from 3 to 5 feet in diameter.

A flat sieve basket of 2 feet in diameter, made of bamboo, upon
which the rolled tea leaves are placed, and which is deposited in
the centre of the double-coned basket.

Double-coned baskets. The height of these baskets varies from 2 feet
2 inches to 2 feet 6 inches, external diameter 2 feet 8 inches. In
the centre there are some pegs of bamboo to support the flat sieve
basket on which the tea rests.

Forked sticks for turning leaves.

Choolahs. These are formed of kucha bricks, and are 10 inches high,
10½ inches deep, and generally about 2 feet in diameter.

Funnel made of bamboo to allow the heated air from the choolahs to
pass through the tea; it is seldom used; the Chinese tea
manufacturers preferring one made in the tea basket by the hand.

Oven for firing green tea made of kucha bricks. The pans are
inclined at an angle of 50. In front the oven is 3 feet 2 inches in
height, behind 4 feet 8 inches, length 5½ feet, breadth 3 feet. Door
10 inches from the base, 1 foot 2 inches high, and 7 inches wide.

Frames for placing baskets. The first being inclined.

Baskets for collecting leaves.

Shovel, &c., used in regulating the fire.

Winnowing machine. This is a common winnowing machine, with a box 2
feet 10 inches in length, 1 foot 2 inches in breadth, and 1 foot 3
inches in depth, attached to the bottom of the hopper, and closely
fitted into the middle of the circular apartment which contains the
fanners. This box is entirely closed above (unless at the small
opening receiving the hopper) and at the sides. At the base there
are two inclined boards which project from the side of the machine 6
inches, and are partly separated from each other by angular pieces
of wood. The end towards the fanners is open, the other is partly
closed by a semicircular box which is moveable.

I shall now give the dimensions of the different parts of this
machine, which may be useful to parties wishing to make up similar
ones to those employed in the manufactories.

External frame 7 feet 2 inches in length, 18 inches in breadth, and
5 feet 8 inches in height. Hopper 2 feet 10 inches above, and 1 foot
8 inches in depth. Frame of box for fanners 3 feet 9 inches in
diameter. Hopper frame 2 feet 7 inches. Semicircular box, in length
2 feet 5 inches and 7 inches in depth. Inclined plane at base, first
15 inches, second 13 inches.

I may briefly state how this machine acts. With the right hand the
fanners are propelled by the crank, and with the left hand the
bottom of the hopper is opened by removing the wood. The flat piece
of wood (the regulator) is held in the hand to regulate the quantity
of tea that passes down. An assistant then throws a quantity of tea
into the hopper which escapes through the apartment, and there meets
the air. The first kind of tea falls down the inclined plane into
one box which has been placed to receive them, the second are
propelled further on, and fall into another box, and the lighter
particles are propelled on to the semicircular end, and fall into a
third box.

_Note on the culture of the tea plant at Darjeeling, in 1847, by Dr.
A. Campbell, Superintendant_.--About six years ago I received a few
tea seeds from Dr. Wallich; they were of China stock, grown in
Kumaon. I planted them in my garden in November, 1841, and had about
a dozen seedlings in the month of May following, which were allowed
to grow where they had come up, and rather close together. The
plants were healthy from the commencement, and up to May, 1844, had
grown very well; at this period the ground passed into other hands
(Mr. Samuel Smith's), and I lost sight of them until last August,
when Mr. Macfarlane, from Assam, who was acquainted with the tea
plant in that province, arrived here. Being desirous of ascertaining
how far the climate and soil of Darjeeling were suitable to the tea,
I took him to examine the plants, and begged of him to record his
opinion on their growth and qualities, with reference to their age,
and his experience of the plant in Assam. The result was quite
satisfactory. Encouraged by this result, I determined to give an
extended trial to the plant, and through the kindness of Major
Jenkins and Captain Brodie, of Assam, I procured a supply of fresh
seed in October and November last, which was planted in November and
the early part of December.

The seed was of excellent quality. It commenced germinating in
March, a few plants appeared above ground in the early part of May,
and now I have upwards of 7,000 fine healthy seedlings in the
plantation.

For the information of those who may desire to try the tea culture
in this soil and climate, I have to state the mode of planting
pursued by me, and other particulars. The ground is a gentle sloping
bank, facing the north and west; the soil is a reddish clay mixed
with vegetable mould. After taking up a crop of potatoes, and
carefully preparing the ground, I put in the seeds in rows six feet
apart and six feet distance in the rows. The seeds were placed about
three inches under the surface, five in number, at each place about
four inches apart--thus : . : On an average, two out of five have
come up. The seedlings commenced appearing above ground early in
May, and continued to show until the end of July. The earliest were,
therefore, six months in the ground; the latest about eight months.

The seed was of China stock, grown in Assam, and of the Assam plant
mixed. I am anxious to have the China stock only, and purpose
separating the plants of the Assam stock as soon as I can
distinguish them, which Captain Brodie informs me can be readily
done as they grow up; the China plants begin of a darker color, and
smaller than the Assam ones.

I hope to have a supply of the seed of China stock from Kumaon next
November, and with it to cause the extension of the experiment at
this place.

I think that it is reasonable to expect quite as good tea to be
produced here as in Kumaon.[14] I have not tasted the Kumaon tea,
but, from the opinion expressed on it in England, I am satisfied
that it is a very drinkable beverage, and that with similar success
here, the tea will be a valuable addition to our products. I have
recently tried two kinds of the Assam tea presented by Mr. Stokes to
a friend. They are excellent teas, and I shall be well content to
have an equally good article manufactured here.

Mr. A. Macfarlane's report on the tea plants in Mr. Smith's ground is annexed:--

"According to your request I have the pleasure of transmitting you
my opinion of the tea plants in your garden in this place. The two
larger plants have made very good progress, considering their
closeness to each other, which prevents them from throwing their
branches freely in every direction, but as they have attained so
great a size I would not recommend their being transplanted, because
let it be done ever so carefully, the roots must receive more or
less injury, and should the injury be great the death of the tree is
certain.

The smaller ones on the contrary are much stunted; this is caused by
their confined situation, being completely choked up by the rose
trees, which prevents their receiving a proper supply of light and
air, so necessary to vegetation. They are also planted too closely,
and, as the plants are still small, by availing yourself of the most
favourable season, and using great care in the operation, they might
he transplanted with safety, and should then be placed at a distance
of not less than six feet apart. The difficulty of transplanting is
occasioned by the depth to which the root penetrates, as it
generally grows downwards, and in a large tree is principally in the
subsoil. The larger plants should be pruned of their lower branches
to allow a free current of air. This operation is generally
performed in November, but any time during the cold season or before
the rains, while the plant is at rest, would answer: as I have no
knowledge of this climate, I would leave it to more experienced
persons to judge of the proper season. To conclude, the plants are
in a very healthy condition, and had they been in the hands of a
cultivator, would now have been giving a very fair supply of
produce.

The small sample I tried was of a very good flavor, but on account
of the defective manner of manufacture, for want of proper
materials, no proper judgment can be formed." (Simmonds's Col. Mag.,
vol. xvi. p. 44.)

Report upon the Tea Plantations of Deyra, Kumaon and Gurhwal, by Robert Fortune, Esq., addressed to John Thornton, Esq., Secretary to the Government, North Western Provinces, dated Calcutta, September 6th, 1851:--

KAOLAGIR TEA PLANTATION.

1. _Situation and extent_.--The Deyra Doon, or Valley of Deyra, is
situated in latitude 3 deg. 18 min. north, and in longitude 78 deg.
east. It is about 60 miles in length from east to west, and 16 miles
broad at its widest part. It is bounded on the south by the Sewalick
range of hills, and on the north by the Himalayas proper, which are
here nearly 8,000 feet above the level of the sea. On the west it is
open to the river Jumna, and on the east to the Ganges, the distance
between these rivers being about 60 miles.

In the centre of this flat valley, the Kaolagir tea plantation has
been formed. Eight acres were under cultivation in 1847. There are
now 300 acres planted, and about 90 more taken in and ready for many
thousands of young plants raised lately from seeds in the
plantation.

2. _Soil and culture_.--The soil of this plantation is composed of
clay, sand, and vegetable matter, rather stiff, and apt to get
"baked" in dry weather, but free enough when it is moist or during
the rains. It rests upon a gravelly subsoil, consisting of
limestone, sandstone, clay-slate, and quartz rock, or of such rocks
as enter into the composition of the surrounding mountain ranges.
The surface is comparatively _flat_, although it falls in certain
directions towards the ravines and rivers.

The plants are arranged neatly in rows 6 feet apart, and each plant
is about 4½ feet from its neighbour in the row. A long, rank-growing
species of grass, indigenous to the Doon, is most difficult to keep
from over-topping the tea-plants, and is the cause of much extra
labor. Besides the labor common to all tea countries in China, such
as weeding, and occasionally loosening the soil, there is here an
extensive system of irrigation carried on. To facilitate this, the
plants are planted in trenches, from four to six inches below the
level of the ground, and the soil thus dug out is thrown between the
rows to form the paths. Hence the whole of the plantation consists
of numerous trenches of this depth, and five feet from centre to
centre. At right angles with these trenches a small stream is fed
from the canal, and, by opening or shutting their ends, irrigation
can be carried on at the pleasure of the overseer.

3. _Appearance and health of plants_.--The plants generally did not
appear to me to be in that fresh and vigorous condition which I had
been accustomed to see in good Chinese plantations. This, in my
opinion, is caused, 1st, by the plantation being formed on _flat
land_; 2nd, by the system of _irrigation_; 3rd, by too early
plucking; and 4th, by hot drying winds, which are not unfrequent in
this valley from April to the beginning of June.

GUDDOWLI PLANTATION (NEAR PAORIE).

1. _Situation and extent_.--This plantation is situated in the
Province of Eastern Gurhwal, in latitude 30 deg. 8 min. north, and
in longitude 78 deg. 45 min. east. It consists of a large tract of
terraced land, extending from the bottom of a valley or ravine to
more than 1,000 feet up the sides of the mountain. Its lowest
portion is about 4,300 feet, and its highest 5,300 feet above the
level of the sea; the surrounding mountains appear to be from 7,000
to 8,000. The plantation has not been measured, but there are,
apparently, fully one hundred acres under cultivation.

There are about 500,000 plants already planted, besides a large
number of seedlings in beds ready for transplanting. About 3,400 of
the former were planted in 1844, and are now in full bearing; the
greater portion of the others are much younger, having been planted
out only one, two, and three years.

2. _Soil and culture_.--The soil consists of a mixture of loam,
sand, and vegetable matter, is of a yellow colour, and is most
suitable for the cultivation of the tea-plant. It resembles greatly
the soil of the test tea districts in China. A considerable quantity
of stones are mixed with it, chiefly small pieces of clay-slate, of
which the mountains here are composed. Large tracts of equally good
land, at present covered with jungle, are available in this district
without interfering in any way with the rights of the settlers.

I have stated that this plantation is formed on the hill side. It
consists of a succession of terraces, from the bottom to the top, on
which the tea bushes are planted. In its general features it is very
like a Chinese tea plantation, although one rarely sees tea lands
terraced in China. This, however, may be necessary in the Himalayas,
where the rains fall so heavily. Here, too, the system of irrigation
is carried on, although to a small extent only, owing to the
scarcity of water during the dry season.

3. _Appearance and health of plants_.--This plantation is a most
promising one, and I have no doubt will be very valuable in a few
years. The plants are growing admirably, and evidently like their
situation. Some of them are suffering slightly from the effects of
hard-plucking, like those at Kaolagir; but this can easily be
avoided in their future management. Altogether, it is in a most
satisfactory condition, and shows how safe it is in matters of this
kind to follow the example of the Chinese cultivator, who never
makes his tea plantations on _low rice land, and never irrigates_.

HAWULBAUGH PLANTATION (NEAR ALMORAH).

_1st. Situation and extent_.--This tea farm is situated on the banks
of the river Kosilla, about six miles north-west from Almorah, the
capital of Kumaon. It is about 4,500 feet above the level of the
sea. The land is of an undulating character, consisting of gentle
slopes and terraces, and reminded me of some of the best tea
districts in China. Indeed, the hills themselves, in this part of
the Himalayas, are very much like those of China, being barren near
their summit and fertile on their lower sides.

Thirty-four acres of land are under tea cultivation here, including
the adjoining farm of Chullar. Some of the plants appear to have
been planted in 1844; but, as at Paorie, the greater number are only
from one to three years old.

2_nd. Soil and culture_.--The soil is what is usually called a sandy
loam; it is moderately rich, being well mixed with vegetable matter.
It is well suited for tea cultivation. The greater part of the farm
is terraced as at Guddowli, but some few patches are left in natural
slopes in accordance with the Chinese method. Irrigation is
practised to a limited extent.

3_rd. Appearance and health of the plants_.--All the young plants
here are in robust health and are growing well, particularly where
they are growing on land where water cannot flood or injure them. As
examples of this, I may point out a long belt between Dr. Jameson's
house and the flower garden, and also a piece of ground a little
below the house in which the Chinese manufacturers live. Some few of
the older bushes appear rather stunted; but this is evidently the
result of water remaining stagnant about the roots, and partly also
of over plucking; both defects, however, admit of being easily
cured.

LUTCHMISSER AND KUPPEENA PLANTATIONS.

1_st. Situation and extent_.--These plantations are on the hill side
near Almorah, and about 5,000 feet above the level of the sea. The
situation is somewhat steep, but well adapted to the growth of tea.
The former contains three acres, and the latter four acres under
cultivation.

2_nd. Soil and culture_.---The soil is light and sandy, and much
mixed with particles of clay-slate, which have crumbled down from
the adjoining rocks. I believe these plantations are rarely
irrigated, and the land is steep enough to prevent any stagnant
water from remaining about the roots of the plants.

3_rd. Appearance and health of plants_.--Most of the bushes here are
fully grown, and in full bearing, and generally in good health. On
the whole, I consider these plantations in excellent order.

BHEEMTAL PLANTATIONS.

The lake of Bheemtal is situate in latitude 29 deg. 20 min. north,
and in longitude 79 deg. 30 min. east. It is 4,000 feet above the
level of the sea, and some of the surrounding mountains are said to
be 8,000 feet. These form the southern chain of the Himalayas, and
bound the vast plain of India, of which a glimpse can be had through
the mountain passes. Amongst these hills there are several _tals_ or
lakes, some flat meadow-looking land, and gentle undulating slopes,
while higher up we have steep and rugged mountains. It is amongst
these hills, that the Bheemtal tea plantations have been formed.
They may be classed under three heads, viz.--

1_st. Anoo and Kooasur plantations_.--These adjoin each other, are
both formed _on low flat land_, and together cover about forty
acres. The plants do not seem healthy or vigorous; many of them have
died out, and few are in that state which tea plants ought to be in.
Such situations never ought to be chosen for tea cultivation. The
same objection applies to these as to those at Deyra, but in a
greater degree. No doubt, with sufficient drainage, and great care
in cultivation, and the tea plant might be made to exist in such a
situation; but I am convinced it would never grow with that
luxuriance which is necessary in order to render it a profitable
crop. _Besides, such lands are valuable for other purposes_. They
are excellent rice lands, and as such of considerable value to the
natives.

2_nd. Bhurtpoor plantation_.--This plantation covers about four and
a half acres of terraced land on the hill side, a little to the
eastward of those last noticed. The soil is composed of a light
loam, much mixed with small pieces of clay-slate and trap or
green-stone, of which the adjacent rocks are composed. It contains a
small portion of vegetable matter or _humus_. Both the situation and
soil of this plantation are well adapted to the requirements of the
tea shrub, and consequently we find it succeeding here as well as at
Guddowli, Hawulbaugh, Almorah, and other places where it is planted
on the slopes of the hills.

3_rd. Russia plantation_.--This plantation extends over seventy-five
acres, and is formed on sloping land. The elevation is somewhat less
than Bhurtpoor, and although terraced in the same way, the angle is
much lower. In some parts of the farm the plants are doing well, but
generally they seemed to be suffering from too much water and hard
plucking. I have no doubt, however, of the success of this farm,
when the system of cultivation is improved. I observed some most
vigorous and healthy bushes in the overseer's garden, a spot
adjoining the plantation, which could not be irrigated, and was
informed they "never received any water, except that which fell from
the skies."

In the Bheemtal district, there are large tracts of excellent tea
land. In crossing over the hills towards Nainee Tal, with J.H.
Batten, Esq., Commissioner of Kumaon, I pointed out many tracts
admirably adapted for tea cultivation, and of no great value to the
natives; generally, those lands on which the mundoca is cultivated
are the most suitable.

I have thus described all the Government plantations in Gurhwal and
Kumaon. Dr. Jameson, the superintendent, deserves the highest praise
for the energy and perseverance with which he has conducted his
operations. I shall now notice the plantations of the zemindars,
under the superintendence of the commissioner and
assistant-commissioner of Kumaon and Gurhwal.

ZEMINDAREE TEA PLANTATIONS.

1_st, at Lohba_.--This place is situated in eastern Gurhwal, about
50 miles to the westward of Almorah, and is at an elevation of 5,000
feet above the level of the sea. It is one of the most beautiful
spots in this part of the Himalayas. The surrounding mountains are
high, and in some parts precipitous, while in others they are found
consisting of gentle slopes and undulations. On these undulating
slopes, there is a great deal of excellent land suitable for tea
cultivation. A few tea bushes have been growing vigorously for some
years in the commissioner's garden, and they are now fully ten feet
in height. These plants having succeeded so well, naturally induced
the authorities of the province to try this cultivation upon a more
extensive scale. It appears that in 1844, about 4,000 young plants
were obtained from the Government plantations, and planted on a
tract of excellent land, which the natives wished to abandon.
Instead of allowing the people to throw up their land, they were
promised it rent-free upon the condition that they attended to the
cultivation of the tea, which had been planted on a small portion of
the ground attached to the village.

This arrangement seems to have failed either from want of knowledge,
or from design, or perhaps partly from both of these causes. More
lately, a larger number of plants have been planted, but I regret to
say with nearly the same results.

But results of this discouraging kind are what any one, acquainted
with the nature of the tea plant, could have easily foretold, had
the treatment, intended to be given it, been explained to him. Upon
enquiry, I found the villagers had been managing the tea lands just
as they had been doing their rice fields, that is, a regular system
of irrigation was practised. As water was plentiful, a great number,
indeed nearly all, the plants seem to have perished from this cause.
The last planting alluded to had been done late in the spring, and
just at the commencement of the dry weather, and to these plants
little or no water seems to have been given; so that, in fact, it
was going from one extreme to another equally bad, and the result
was of course nearly the same.

I have no hesitation in saying that the district in question is well
adapted for the cultivation of tea. With judicious management, a
most productive farm might be established here in four or five
years. Land is plentiful, and of little value either to the natives
or to the Government.