CHAP. XII.

Furnaces and Drying Pans.

The leaves having been brought in from the hills are placed in the cottage or drying-house. Itis now the duty of one individual to light the little fire at the mouth of the flue, and to regulate it as nicely as possible. The pans become hot very soon after the warm air has begun to circulate in the flue beneath them. A quantity of leaves, from a sieve or basket, are now thrown into the pans, and turned over, shaken up, and kept in motion by men and women stationed there for this purpose. The leaves are immediately affected by the heat. They begin to crack, and become quite moist with the vapour or sap which they give out on the application of the heat. This part of the processlasts about five minutes, in which time the leaves lose their crispness, and become soft and pliable. They are then taken out of the pans and thrown upon a table, the upper part of which is made of split pieces of bamboo as represented in the annexed sketch. Three or four persons now surround the table, and the heap of tea leaves is divided into as many parcels, each individual taking as many as he can hold in his hands, and the rolling process commences. I cannot give a better idea of this operation than by comparing it to a baker working and rolling his dough. Both hands are used in the very same way; the object being to express the sap and moisture, and at thesame time to twist the leaves. Two or three times during the operation the little bundles of rolled leaves are held up and shaken out upon the table, and are then again taken up and pressed and rolled as before. This part of the process also lasts about five minutes, during which time a large portion of green juice has been expressed, and may be seen finding its way down between the interstices of the bamboos. The leaves being now pressed, twisted, and curled, do not occupy a quarter of the space which they did before the operation.

The Rolling Process.

When the rolling process is completed the leaves are removed from the table and shaken out for the last time, thinly, upon a large sort of screen, also made out of split pieces of bamboo, and are exposed to the action of the air. The best days for this purpose are those which are dry and cloudy, with very little sun. The object being to expel the moisture in the most gentle manner, and, at the same time, to allow the leaves to remain as soft and pliable as possible. When the sun is clear and powerful the moisture evaporates too rapidly, and the leaves are left crisp, coarse, and not in a proper state to undergo the remaining part of the process. There is no stated time for this exposure, as much depends upon the nature of the weather and the convenience of the work-people; sometimes I have seen them go on with the remaining part of the operation without at all exposing the leaves to the air.

Having in this manner got rid of a certain part of the superfluous moisture, the leaves, which are now soft and pliant, are again thrown into the drying-pans, and the second heating commences. Again one individual takes his post at the furnace, and keeps up a slow and steady fire. Others resume their places at the different drying-pans—one at each—and commence stirring and throwing up the leaves, so that they may all have an equal share of the fire, and none get scorched or burned. The process of drying thus goes on slowly and regularly. This part of the operation soon becomes more easy, for the leaves, as they part with their moisture, twist and curl, and consequently take up much less room than they do at first, and mix together more readily. The tea leaves being now rather too hot for the hand, a small and neat brush, made of bamboo, is used instead of the fingers for stirring them up from the bottom of the pan. By this means the leaves are scattered about on the smooth chunam-work, which forms the back of the drying-pan, and, as they roll down on this heated inclined plane they dry slowly, and twist at the same time. During this operation the men and women who are employed never leave their respective stations, one keeps slowly feeding the fire, and the others continually stir the leaves. No very exact degree of temperature is attempted to be kept up, for they do not use the thermometer, but a slow and steady fire is quite sufficient; that is, the pan is made and kept so hot, that I could not place myhand upon it for a second of time. In order to get a correct idea of the time required to complete this second part of the process, I referred to my watch on different occasions, and at different tea farms, and always found that it occupied about an hour; that is, from the time the leaves were put into the pan after exposure to the air, until they were perfectly dry.

When the operation of drying is going on largely, some of the pans in the range are used for finishing the process, while others, and the hottest ones, are heating and moistening the leaves before they are squeezed and rolled. Thus a considerable number of hands can be employed at once, and the work goes on rapidly without loss of time or heat, the latter of which is of some importance in a country so ill provided with fuel.

The tea prepared in the manner which I have just described is greenish in colour, and of a most excellent quality. It is called by the Chinese in the province of Chekiang,Tsaou-tsing, or the tea which isdried in the pan, to distinguish it from theHong-tsing, or that kind which is dried in flat bamboo baskets over a slow fire of charcoal.

This latter kind—theHong-tsing,—is prepared in the following manner:—The first process, up to the period of rolling and exposure to the air, is exactly the same as that which I have just described, but instead of being put into the drying-pan for the second heating like theTsaou-tsing, theHong-tsingis shaken out into flat baskets, whichare placed over tubs containing charcoal and ashes. The charcoal, when ignited, burns slowly and sends out a mild and gentle heat. Indeed, the only difference between the two teas consists in the mode of firing, the latter being dried less and more slowly than the former. TheHong-tsingis not so green in colour as theTsaou-tsing, and I believe has rarely been exported.

After the drying is completed the tea is picked, sifted, divided into different kinds and qualities, and prepared for packing. This is a part of the operation which requires great care, more especially when the tea is intended for the foreign market, as the value of the sample depends much upon the "smallness and evenness" of the leaf, as well as upon its other good qualities. In those districts where the teas are manufactured solely for exportation, the natives are very particular in the rolling process, and hence the teas from these districts are better divided and moreeven—although I should doubt their being really better in quality—than they are in the eastern parts of the province of Chekiang. When they have been duly assorted, a man puts on a pair of clean cloth or straw shoes, and treads the tea firmly into baskets or boxes, and the operation is considered complete, in so far as the grower is concerned.

I have stated that the plants grown in the district of Chekiang produce green teas, but it must not be supposed that they are thegreenteas which are exported to England. The leaf has a muchmore natural colour, and has little or none of what we call the "beautiful bloom" upon it, which is so much admired in Europe and America. There is now no doubt that all these "blooming" green teas, which are manufactured at Canton, are dyed with prussian blue and gypsum, to suit the taste of the foreign "barbarians:" indeed, the process may be seen any day, during the season, by those who will give themselves the trouble to seek after it. It is very likely that the same ingredients are also used in dying the northern green teas for the foreign market; of this, however, I am not quite certain. There is a vegetable dye obtained fromIsatis indigoticamuch used in the northern districts, and calledTein-ching, and it is not unlikely that it may be the substance which is employed.

The Chinese never use these dyed teas themselves, and I certainly think their taste in this respect is more correct than ours. It is not to be supposed that the dye used can produce any very bad effects upon the consumer, for, had this been the case, it would have been discovered before now; but if entirely harmless or inert, its being so must be ascribed to the very small quantity which is employed in the manufacture.

When the teas are ready for sale, the large tea merchants or their servants come out from the principal towns of the district, and take up their quarters in all the little inns or eating houses, which are very numerous in every part of the country. They also bring coolies loaded with the copper coin ofthe country, with which they pay for their purchases. As soon as the merchants are known to have arrived in the district, the tea growers bring their produce for inspection and sale. These little farmers or their labourers may now be seen hastening along the different roads, each with two baskets or chests slung across his shoulder on his bamboo pole. When they arrive at the merchant's abiding place the baskets are opened before him, and the quality of the tea inspected. If he is pleased with its appearance and smell, and the parties agree as to the price, the tea is weighed, the money paid down, and the grower gets his strings of copper money slung over his shoulder, and returns to his farm. But should the price offered appear too low, the baskets are immediately shouldered with the greatest apparent independence, and carried away to some opposition merchant. It, however, sometimes happens that a merchant makes a contract with some of the tea growers before the season commences, in which case the price is arranged in the usual way, and generally a part paid in advance. This, I understand, is frequently the case at Canton when a foreign resident wishes to secure any particular kind of tea.

After the teas are bought up in the district where they are grown, they are conveyed to the most convenient town, where they are assorted and properly packed for the European and American markets. Such is the system of green tea cultureand manufacture which came under my own observation in the province of Chekiang.

The black tea districtsof Fokien, which I visited, are managed in the same way as those of Chekiang.

I have already said that the species of plant which produces the black teas near Foo-chow is the very same as that found in the green tea districts of the north. Being further south, and of course in a hotter climate, the tea plant of Fokien is generally grown at a high elevation amongst the hills. At the risk of some little repetition I will insert an account of my visit to the tea hills of Fokien.

Every cottager, or small farmer, has two or three patches of tea shrubs growing on the hill sides, which are generally planted and kept in order by the members of his own family. When the gathering season arrives, the cottage doors are locked, and all proceed to the hills with their baskets and commence plucking the leaves. This business, of course, only goes on during fine days when the leaves are dry.

The first gathering takes place just when the leaf-buds begin to unfold themselves in early spring. This tea is scarce and of a very superior quality, being, in fact, the same, or nearly the same, as that which is made from the young leaves in the green-tea district. The second gathering produces the principal crop of the season; the third crop is coarse and inferior.

When the leaves are brought home from the hills, they are first of all emptied out into largeflat bamboo sieves, and, providing the day is not too bright, are exposed in the open air to dry off any superfluous moisture. When this moisture has evaporated, convenient portions of the leaves are brought in and thrown into a round flat iron pan, such as the Chinese use for boiling their rice, and are exposed to the heat of a gentle fire which is lighted below them. As soon as this heat reaches them, they give out a large quantity of moisture with a crackling noise, and they soon become soft and pliant. The person who attends to them stirs them about with his hands, and in about five minutes takes them out and puts in a fresh supply. The heated leaves are emptied out on a large round and flat bamboo sieve, which is placed upon a table at a convenient height from the ground, and the process of rolling commences. Three or four persons take a portion of the heated leaves and begin to squeeze and roll them in the manner which I have already described. This goes on for a minute or two, when each person takes his portion and examines the effects which have already been produced; it is then shaken well out upon the table, after which it is gathered up and the operation of rolling and squeezing goes on as before. This is repeated three or four times, and then the whole is shaken well out, on another large flat bamboo sieve, in such a manner as to spread it thinly upon it.

Up to this stage of the process all the leaves have been subjected to the same treatment. But thetea in this district is now divided into two classes, each of which is treated in a peculiar manner. They are called, in the language of the district,Luk-chaandHong-cha. The former seems to be a kind of mixture of black and green, and I should imagine it is only made for the use of the natives themselves; the latter is our common black tea.

The Luk-chais prepared in the following manner:—The leaves, after being rolled and squeezed, are shaken out thinly and exposed to the air to dry. Great care is taken not to expose them in this state to much bright sunshine, and hence a fine dry day when the sun is partially obscured by thin clouds is always preferred for this part of the operation. After being exposed for an hour or two, or even longer, as the case may be, for this depends upon a variety of circumstances, such as the dryness of the air, or the convenience of the workpeople, they are brought within doors, and the drying process commences. The flat rice pan, in which they were first heated, is so constructed, that it can be taken out at the pleasure of the cottager. It is now removed, and a bamboo sieve, exactly the same size, is put into its place, and filled with the leaves. A very slow and steady fire of wood or charcoal is now kept up, and the remains of the moisture in the leaves is thus gradually and slowly evaporated. After a few minutes the sieve is lifted out and placed in one of a larger size with a closer bottom. The leaves are then well shaken up and turned over, and any ofthe smaller tea which falls through the open sieve, during the operation, is thus collected in the under one and carefully saved. Both sieves are now placed over the flue, and the leaves carefully watched and turned frequently, for about an hour, when the tea is considered properly fired. Sometimes, if the day is fine, it is exposed a little while to the sun before it is packed away.

The Hong-cha, or our common black tea, is prepared rather differently. In the first place the natives seem more particular in the rolling process, especially when it is for the foreign market, although the operation is performed much in the same way. After heating and rolling, the leaves are shaken out on large screens, and subjected to the action of the open air; the natives in this, as in all other cases, taking care not to expose them to a bright and burning sun. This is a most important part of the manufacture. The black tea is left in this state sometimes for two or three days before it is fired, which, doubtless, is one cause why the colour of this tea is so much darker than those kinds which are prepared from the same plants and quickly dried.

After being exposed for a sufficient length of time to the action of the air, the leaves are taken in for the purpose of firing. Instead, however, of being heated in baskets, like the other kind, this is thrown at once into the pan. An old and experienced person takes his place at the furnace, and keeps up a slow and steady fire, while it is theduty of the younger branches of the family to keep the leaves in the pan in continual motion and prevent them from being burned. This is done by means of little hand-brushes made from the prolific bamboo, the outer flinty part being split for this purpose. The tea prepared in this manner soon becomes of a dark colour, and is quite different in appearance from theLuk-cha. After it has been sufficiently dried, it has, of course, to undergo the other operations of sifting, picking, and dividing, before it is fit to be packed up for the foreign market.

From hence it appears, that the black tea is rendered darker in colour, first by being longer exposed to the air in a soft and moist state; and secondly, by being subjected to a greater degree of fire-heat. With regard to the green teas, there can be no doubt that those used by the Chinese themselves are of the genuine colour which they acquire in the drying; and that those "blooming" kinds, prepared to suit our depraved tastes, are, one and all, dyed. Moreover, in conclusion, I may repeat, what I have already proved, that the black and green teas of the north are produced from the same species, theThea viridis, and that the true Canton teas are manufactured from the leaves of theThea Bohea. It therefore follows that the black teas can be, and, in fact, are made from both species; and with regard to the green, as it is the result of a dye, the Chinese, I doubt not, could substitute for that colour either red or yellow,should our tastes change and lead us to prefer more glaring tints!

There are several different kinds of scented flowers, which are grown in particular districts, for the purpose of mixing with and perfuming the tea. Amongst these I may mention the following:—Olea fragrans, Chloranthus inconspicuus, Aglaia odorata, &c. I believe these flowers are dried by themselves, and afterwards mixed with the teas.*

* In order to give the reader some idea of the different sorts of teas manufactured for the European and American markets, I cannot do better than quote some excellent remarks on this subject, by Sir John Francis Davis, in his work, "The Chinese:"—[1]"As tea has always held so principal a place in our intercourse with China, it requires some particular consideration as an article of commerce. We have seen before, that the fineness and dearness of tea are determined by the tenderness and smallness of the leaf when picked. The various descriptions of the Black diminish in quality and value as they are gathered later in the season, until they reach the lowest kind, called by us Bohea, and by the Chinese (Ta-cha), 'large tea' on account of the maturity and size of the leaves. The early leaf-buds in spring, being covered with a white silky down, are gathered to make Pekoe, which is a corruption of the Canton namePak-ho, 'white down.' A few days' longer growth produce what is here styled 'black-leaved pekoe.' The more fleshy and matured leaves constitute Souchong; as they grow larger and coarser they form Congou; and the last and latest picking is Bohea. The tea-farmers, who are small proprietors or cultivators, give the tea a rough preparation, and then take it to the contractors, whose business it is to adapt its fartherpreparation to the existing nature of the demand. The different kinds of tea may be considered in the ascending scale of their value."1. Bohea, which in England is the name of aquality, has been already stated to be, in China, the name of a district where various kinds of black tea are produced. The coarse leaf brought under that name to this country is distinguished by containing a larger proportion of the woody fibre than other teas; its infusion is of a darker colour, and as it has been more subjected to the action of fire, it keeps a longer time without becoming musty than the finer sorts. Two kinds of Bohea are brought from China: the lowest of these is manufactured on the spot, and therefore called 'Canton Bohea,' being a mixture of refuse Congou with a coarse tea called Woping, the growth of the province. The better kind of Bohea comes from the district of that name in Fokien, and, having been of late esteemed equally with the lower Congou teas, has been packed in the same square chests, while the old Bohea package is of an oblong shape."2. Congou, the next higher kind, is named from a corruption of the ChineseKoong foo, 'labour or assiduity.' It formed for many years the bulk of the East India Company's cargoes; but the quality gradually fell off, in consequence of the partial abandonment of the old system of annual contracts, by which the Chinese merchants were assured of a remunerating price for the better sorts. The consumption of Bohea in this country has of late years increased, to the diminution of Congou, and the standard of the latter has been considerably lowered. A particular variety, calledCampoi, is so called from a corruption of the original nameKien-peoy, 'selection—choice;' but it has ceased to be prized in this country, from the absence of strength—a characteristic which is stated to be generally esteemed beyond delicacy of flavour."3. Souchong (Seaou-choong, 'small, or scarce sort') is the finest of the stronger black teas, with a leaf that is generally entire and curly, but more young than in the coarser kinds. What is called 'Padre Souchong' is packed in separate paper bundles, of about half a pound each, and is so fine as to be used almost exclusively for presents. The probability is that its use in that way by the Catholic missionaries first gave rise to thename. The finest kinds of Souchong are sometimes scented with the flowers of theChloranthus inconspicuus, andGardenia florida; and they cannot be obtained, even among the Chinese, except at dear prices. A highly-crisped and curled leaf calledSonchi, has lately grown into disrepute and been much disused, in consequence of being often found to contain a ferruginous dust, which was probably not intended as a fraud, but arose from the nature of the ground, where the tea had been carelessly and dirtily packed."4. Pekoe being composed mainly of the young spring-buds, the gathering of these must, of course, be injurious in some degree to the future produce of the shrub, and this description of tea is accordingly both dear and small in quantity. With a view to preserving the fineness of flavour, the application of heat is very limited in drying the leaves, and hence it is, that Pekoe is more liable to injury from keeping than any other sort of tea. There is a species of Pekoe made in the Green-tea country from the young buds, in like manner with the black kind; but it is so little fired that the least damp spoils it; and for this reason, as well as on account of its scarcity and high price, the Hyson-pekoe as some call it, has never been brought to England. The mandarins send it in very small canisters to each other, or to their friends, as presents, under the name ofLoong-tsing, which is probably the name of the district where the tea is made."Green teas may generally be divided into five denominations, which are—1. Twankey; 2. Hyson-skin; 3. Hyson; 4. Gunpowder; 5. Young Hyson. Twankay tea has always formed the bulk of the green teas imported into this country, being used by the retailers to mix with the finer kinds. The leaf is older, and not so much twisted and rolled as in the dearer descriptions: there is altogether less care and trouble bestowed on its preparation. It is, in fact, the Bohea of green teas; and the quantity of it brought to England has fully equalled three-fourths of the whole importation of green. 'Hyson-skin' is so named from the original Chinese term, in which connection the skin means therefuse, or inferior portion of anything; in allusion, perhaps, to the hide of an animal, or the rind of fruit. In preparing the fine tea called Hyson, all those leaves that are of a coarser, yellower, and less twisted or rolled appearance,are set apart and sold as the refuse or 'skin-tea,' at a ranch inferior price. The whole quantity, therefore, depends on, and bears a proportion to, the whole quantity of Hyson manufactured, but seldom exceeds two or three thousand chests in all."The word Hyson is corrupted from the Chinese name, which signifies 'flourishing spring,' this fine sort of tea being of course gathered in the early part of the season. Every separate leaf is twisted and rolled by hand, and it is on account of the extreme care and labour required in its preparation, that the best Hyson tea is so difficult to procure, and so expensive. By way of keeping up its quality, the East India Company used to give a premium for the two best lots annually presented to them for selection; and the tea-merchants were stimulated to exertion, as much by the credit of the thing, as by the actual gain in price. Gunpowder, as it is called, is nothing but a more carefully picked Hyson, consisting of the best rolled and roundest leaves, which give it thatgranularappearance whence it derives its name. For a similar reason, the Chinese call itChoocha, 'pearl-tea.' Young Hyson, until it was spoiled by the large demand of the Americans, was a genuine, delicate young leaf, called in the original languageYu-tsien, 'before the rains,' because gathered in the early spring. As it could not be fairly produced in any large quantities, the call for it on the part of the Americans was answered by cutting up and siftingothergreen tea through sieves of a certain size; and, as the Company's inspectors detected the imposture, it formed no portion of their London importations. But the abuse became still worse of late (as we shall presently see), for the coarsestblacktea-leaves have been cut up, and thencolouredwith a preparation resembling the hue of green teas."The remission of the tea duties in the United States occasioned, in the years 1832 and 1833, a demand for green teas at Canton which could not be supplied by the arrivals from the provinces. The Americans, however, were obliged to sail with cargoes of green teas within the favourable season; they were determined to have these teas; and the Chinese were determined they should be supplied. Certain rumours being afloat concerning the manufacture of green tea from old black leaves, the writer of this became curious to ascertain the truth, andwith some difficulty persuaded a Hong merchant to conduct him, accompanied by one of the inspectors, to the place where the operation was carried on. Upon reaching the opposite side of the river, and entering one of these laboratories of factitious Hyson, the parties were witnesses to a strange scene."In the first place, large quantities of black tea, which had been damaged in consequence of the floods of the previous autumn, were drying in baskets with sieve bottoms, placed over pans of charcoal. The dried leaves were then transferred in portions of a few pounds each to a great number of cast-iron pans, imbedded in chunam or mortar, over furnaces. At each pan stood a workman stirring the tea rapidly round with his hand, having previously added a small quantity ofturmericin powder, which of course gave the leaves a yellowish or orange tinge; but they were still to be made green. For this purpose some lumps of a fine blue were produced, together with a white substance in powder, which from the names given to them by the workmen, as well as their appearance, were known at once to beprussian blueandgypsum.[2]These were triturated finely together with a small pestle, in such proportion as reduced the dark colour of the blue to a light shade; and a quantity equal to a small tea-spoonful of the powder being added to the yellowish leaves, these were stirred as before over the fire, until the tea had taken the fine bloom colour of Hyson, with very much thesame scent. To prevent all possibility of error regarding the substances employed, samples of them, together with specimens of the leaves in each stage of the process were carried away from the place."The tea was then handed in small quantities, on broad shallow baskets, to a number of women and children, who carefully picked out the stalks, and coarse or uncurled leaves; and, when this had been done, it was passed in succession through sieves of different degrees of fineness. The first sifting produced what was sold as Hyson-skin, and the last bore the name of Young Hyson. As the party did not see the intermediate step between the picking and sifting, there is reason to believe that the size of the leaves was first reduced by chopping or cutting with shears. If the tea has not highly deleterious qualities, it can only be in consequence of the colouring matterexisting in a small proportion to the leaf[3]; and the Chinese seemed quite conscious of the real character of the occupation in which they were engaged; for, on attempting to enter several other places where the same process was going on, the doors were speedily closed upon the party. Indeed, had it not been for the influence of the Hongist who conducted them, there would have been little chance of their seeing as much as they did."

"As tea has always held so principal a place in our intercourse with China, it requires some particular consideration as an article of commerce. We have seen before, that the fineness and dearness of tea are determined by the tenderness and smallness of the leaf when picked. The various descriptions of the Black diminish in quality and value as they are gathered later in the season, until they reach the lowest kind, called by us Bohea, and by the Chinese (Ta-cha), 'large tea' on account of the maturity and size of the leaves. The early leaf-buds in spring, being covered with a white silky down, are gathered to make Pekoe, which is a corruption of the Canton namePak-ho, 'white down.' A few days' longer growth produce what is here styled 'black-leaved pekoe.' The more fleshy and matured leaves constitute Souchong; as they grow larger and coarser they form Congou; and the last and latest picking is Bohea. The tea-farmers, who are small proprietors or cultivators, give the tea a rough preparation, and then take it to the contractors, whose business it is to adapt its fartherpreparation to the existing nature of the demand. The different kinds of tea may be considered in the ascending scale of their value.

"1. Bohea, which in England is the name of aquality, has been already stated to be, in China, the name of a district where various kinds of black tea are produced. The coarse leaf brought under that name to this country is distinguished by containing a larger proportion of the woody fibre than other teas; its infusion is of a darker colour, and as it has been more subjected to the action of fire, it keeps a longer time without becoming musty than the finer sorts. Two kinds of Bohea are brought from China: the lowest of these is manufactured on the spot, and therefore called 'Canton Bohea,' being a mixture of refuse Congou with a coarse tea called Woping, the growth of the province. The better kind of Bohea comes from the district of that name in Fokien, and, having been of late esteemed equally with the lower Congou teas, has been packed in the same square chests, while the old Bohea package is of an oblong shape.

"2. Congou, the next higher kind, is named from a corruption of the ChineseKoong foo, 'labour or assiduity.' It formed for many years the bulk of the East India Company's cargoes; but the quality gradually fell off, in consequence of the partial abandonment of the old system of annual contracts, by which the Chinese merchants were assured of a remunerating price for the better sorts. The consumption of Bohea in this country has of late years increased, to the diminution of Congou, and the standard of the latter has been considerably lowered. A particular variety, calledCampoi, is so called from a corruption of the original nameKien-peoy, 'selection—choice;' but it has ceased to be prized in this country, from the absence of strength—a characteristic which is stated to be generally esteemed beyond delicacy of flavour.

"3. Souchong (Seaou-choong, 'small, or scarce sort') is the finest of the stronger black teas, with a leaf that is generally entire and curly, but more young than in the coarser kinds. What is called 'Padre Souchong' is packed in separate paper bundles, of about half a pound each, and is so fine as to be used almost exclusively for presents. The probability is that its use in that way by the Catholic missionaries first gave rise to thename. The finest kinds of Souchong are sometimes scented with the flowers of theChloranthus inconspicuus, andGardenia florida; and they cannot be obtained, even among the Chinese, except at dear prices. A highly-crisped and curled leaf calledSonchi, has lately grown into disrepute and been much disused, in consequence of being often found to contain a ferruginous dust, which was probably not intended as a fraud, but arose from the nature of the ground, where the tea had been carelessly and dirtily packed.

"4. Pekoe being composed mainly of the young spring-buds, the gathering of these must, of course, be injurious in some degree to the future produce of the shrub, and this description of tea is accordingly both dear and small in quantity. With a view to preserving the fineness of flavour, the application of heat is very limited in drying the leaves, and hence it is, that Pekoe is more liable to injury from keeping than any other sort of tea. There is a species of Pekoe made in the Green-tea country from the young buds, in like manner with the black kind; but it is so little fired that the least damp spoils it; and for this reason, as well as on account of its scarcity and high price, the Hyson-pekoe as some call it, has never been brought to England. The mandarins send it in very small canisters to each other, or to their friends, as presents, under the name ofLoong-tsing, which is probably the name of the district where the tea is made.

"Green teas may generally be divided into five denominations, which are—1. Twankey; 2. Hyson-skin; 3. Hyson; 4. Gunpowder; 5. Young Hyson. Twankay tea has always formed the bulk of the green teas imported into this country, being used by the retailers to mix with the finer kinds. The leaf is older, and not so much twisted and rolled as in the dearer descriptions: there is altogether less care and trouble bestowed on its preparation. It is, in fact, the Bohea of green teas; and the quantity of it brought to England has fully equalled three-fourths of the whole importation of green. 'Hyson-skin' is so named from the original Chinese term, in which connection the skin means therefuse, or inferior portion of anything; in allusion, perhaps, to the hide of an animal, or the rind of fruit. In preparing the fine tea called Hyson, all those leaves that are of a coarser, yellower, and less twisted or rolled appearance,are set apart and sold as the refuse or 'skin-tea,' at a ranch inferior price. The whole quantity, therefore, depends on, and bears a proportion to, the whole quantity of Hyson manufactured, but seldom exceeds two or three thousand chests in all.

"The word Hyson is corrupted from the Chinese name, which signifies 'flourishing spring,' this fine sort of tea being of course gathered in the early part of the season. Every separate leaf is twisted and rolled by hand, and it is on account of the extreme care and labour required in its preparation, that the best Hyson tea is so difficult to procure, and so expensive. By way of keeping up its quality, the East India Company used to give a premium for the two best lots annually presented to them for selection; and the tea-merchants were stimulated to exertion, as much by the credit of the thing, as by the actual gain in price. Gunpowder, as it is called, is nothing but a more carefully picked Hyson, consisting of the best rolled and roundest leaves, which give it thatgranularappearance whence it derives its name. For a similar reason, the Chinese call itChoocha, 'pearl-tea.' Young Hyson, until it was spoiled by the large demand of the Americans, was a genuine, delicate young leaf, called in the original languageYu-tsien, 'before the rains,' because gathered in the early spring. As it could not be fairly produced in any large quantities, the call for it on the part of the Americans was answered by cutting up and siftingothergreen tea through sieves of a certain size; and, as the Company's inspectors detected the imposture, it formed no portion of their London importations. But the abuse became still worse of late (as we shall presently see), for the coarsestblacktea-leaves have been cut up, and thencolouredwith a preparation resembling the hue of green teas.

"The remission of the tea duties in the United States occasioned, in the years 1832 and 1833, a demand for green teas at Canton which could not be supplied by the arrivals from the provinces. The Americans, however, were obliged to sail with cargoes of green teas within the favourable season; they were determined to have these teas; and the Chinese were determined they should be supplied. Certain rumours being afloat concerning the manufacture of green tea from old black leaves, the writer of this became curious to ascertain the truth, andwith some difficulty persuaded a Hong merchant to conduct him, accompanied by one of the inspectors, to the place where the operation was carried on. Upon reaching the opposite side of the river, and entering one of these laboratories of factitious Hyson, the parties were witnesses to a strange scene.

"In the first place, large quantities of black tea, which had been damaged in consequence of the floods of the previous autumn, were drying in baskets with sieve bottoms, placed over pans of charcoal. The dried leaves were then transferred in portions of a few pounds each to a great number of cast-iron pans, imbedded in chunam or mortar, over furnaces. At each pan stood a workman stirring the tea rapidly round with his hand, having previously added a small quantity ofturmericin powder, which of course gave the leaves a yellowish or orange tinge; but they were still to be made green. For this purpose some lumps of a fine blue were produced, together with a white substance in powder, which from the names given to them by the workmen, as well as their appearance, were known at once to beprussian blueandgypsum.[2]These were triturated finely together with a small pestle, in such proportion as reduced the dark colour of the blue to a light shade; and a quantity equal to a small tea-spoonful of the powder being added to the yellowish leaves, these were stirred as before over the fire, until the tea had taken the fine bloom colour of Hyson, with very much thesame scent. To prevent all possibility of error regarding the substances employed, samples of them, together with specimens of the leaves in each stage of the process were carried away from the place.

"The tea was then handed in small quantities, on broad shallow baskets, to a number of women and children, who carefully picked out the stalks, and coarse or uncurled leaves; and, when this had been done, it was passed in succession through sieves of different degrees of fineness. The first sifting produced what was sold as Hyson-skin, and the last bore the name of Young Hyson. As the party did not see the intermediate step between the picking and sifting, there is reason to believe that the size of the leaves was first reduced by chopping or cutting with shears. If the tea has not highly deleterious qualities, it can only be in consequence of the colouring matterexisting in a small proportion to the leaf[3]; and the Chinese seemed quite conscious of the real character of the occupation in which they were engaged; for, on attempting to enter several other places where the same process was going on, the doors were speedily closed upon the party. Indeed, had it not been for the influence of the Hongist who conducted them, there would have been little chance of their seeing as much as they did."

[1]Charles Knight and Co., Ludgate Street, 1840.[2]Prussiate of iron, and sulphate of lime.[3]The turmeric and gypsum are perfectly innocuous; but the prussian blue, being a combination of prussic acid with iron, is a poison.

[1]Charles Knight and Co., Ludgate Street, 1840.

[2]Prussiate of iron, and sulphate of lime.

[3]The turmeric and gypsum are perfectly innocuous; but the prussian blue, being a combination of prussic acid with iron, is a poison.

CHUSAN ARCHIPELAGO.—STORM IN A SMALL BOAT.—NEARLY UPSET.—KIN-TANG, OR SILVER ISLAND.—ITS INHABITANTS.—THEIR SURPRISE ON SEEING A FOREIGNER.—YANG-TSE-KIANG RIVER.—ITS NUMEROUS SAND BANKS.—OUR SCHOONER AGROUND.—NOVEL METHOD OF GETTING ASSISTANCE FROM THE CHINESE.—VILLAGE OF WOO-SUNG.—OPIUM STATION.—REMARKS ON THE OPIUM TRADE.—ITS EFFECTS UPON THE CHINESE.

In the summer of 1844 I was frequently engaged in exploring the islands of the Chusan Archipelago, more particularly that portion which lies between Chusan and the opposite shores of the main-land. It was of course necessary for this purpose to employ Chinese boats, which are not very trustworthy. The distance from Chusan to the town of Chinhae, at the mouth of the Ning-po river, is about thirty miles. A sail across a sea such as this is generally pleasant enough, because the water, which is hemmed in on all sides, is frequently as smooth as a mill-pond. Sometimes, however, the wind comes down in gusts from the openings amongst the hills, and then the little China boats are all laid nearly upon their beam-ends before the sail can be taken in. Once, in particular, I had a narrow escape from a watery grave amongst these islands. I had engaged a boat to take me across from the city of Ning-poto Chusan; and, as I was in a hurry at the time, I was anxious to reach my destination as soon as possible. The wind blew rather fresh as we were going down the Ning-po river, and when we reached the town of Chinhae, at its mouth, evening had set in, and the sky had a threatening and stormy appearance. The boatmen pointed this out to me, and were anxious to remain where we were until daylight. As I was afraid of being too late for a passage in an English vessel, which was then at anchor in the bay of Chusan, I would not consent to this prudent proposal, but insisted that they should proceed across without further delay. After exhausting all their arguments, they at length unwillingly got up the anchor, and we proceeded on our voyage. The land and hills on our way from Ning-po to the mouth of the river had sheltered us, and prevented me from feeling the full force of the wind; but no sooner had we passed the forts, and reached the open sea, than I found I had done a very foolish thing in urging the boatmen to take me across in such a night, and I would gladly have gone back had it been prudent or indeed possible to have done so. It was now, however, too late, for with a strong spring tide and a heavy head sea, it was impossible to get back again to Chinhae, and we therefore kept on in the direction of Chusan. "Are you not carrying too much sail in such a wind as this, and with such a heavy rolling sea?" said I to the captain of the boat, an old weather-beaten man from the province of Fokien. "Nofear, no fear," he replied in his broken Chusan English, "my can manage he." "But I think there is fear, Fokei," I replied; and the words were scarcely said, when a tremendous gust came down upon us, and at the same moment a heavy sea struck the side of our boat, and laid her fairly on her beam-ends. In an instant the boat filled in all her divisions from bow to stern. "Lower the sail, lower the sail, quick, quick," cried the helmsman, "or we shall all go to the bottom." Several of the crew flew to the sail, which fortunately came down readily, and our little craft righted once more, but rolled and plunged very heavily in consequence of the great quantity of water in her hold, and seemed as if she would go down at every plunge, and leave us exposed to the fury of the waves. We again got a few feet of sail hoisted, and kept her away before the wind. It was now dark, not a star was to be seen in the heavens, the mountains, although not distinctly visible, yet loomed through the gloom, and the only objects clearly distinguished were some lights flickering on the distant shore. The crew now surrounded the helmsman, and besought him to try and get back to Chinhae, but I was sailor enough to know that if we attempted to put the helm down and bring the boat round, in all probability we should ship another sea, and had we done so we must have gone down. I immediately went and stood by the helmsman, and kept the crew from interfering, telling him to keep on our course and try to get under the lee of some island as soon aspossible. The men now began to throw off their clothes as a last resource, and so completely lost all their self-possession that no remonstrances could induce them to attend to the boat and get some of the water out of her. The captain or helmsman, however, did his duty well, and to his firmness and knowledge we, doubtless, owed our lives. Providentially the wind lulled for a short time, which enabled us to hoist more sail; and soon afterwards we got to leeward of one of the numerous small islands which are scattered over this part of the coast. As soon as we had anchored all hands began baling the water out of the boat. We were in a most pitiful condition, all our clothes and beds being completely soaked with seawater; some plants, but luckily only duplicates, which I had with me, were, of course, totally destroyed; but our hearts were light, and we were thankful that our lives had been saved. Before daylight the boat was all right again, and as the weather had moderated, we were able to proceed on our course to Chusan.

Kintang, or Silver Island, as it is called by the English, is a large island in this archipelago. Although near Chusan, it was seldom visited by any of the English there; but its hills and valleys were very interesting in a botanical point of view, and on that account I was in the habit of anchoring my little boat in some of its numerous bays, and exploring its botanical productions. The surprise of the simple inhabitants, many of whom had never left the island in their lives, was often verygreat when I came down unexpectedly upon their little villages. The reader will easily credit this, if he will only picture to himself the surprise and astonishment with which a Chinese would be regarded were he to appear suddenly in some secluded village in the highlands of Scotland or Wales, where no such phenomenon had ever been seen before. I remember, on one occasion, that having toiled up to the top of one of the beautiful hills on the island of Kintang, I observed on the other side of the hill, a few yards below me, a Chinese youth engaged in cutting the long grass and bushes for fire-wood. As he was employed he did not observe me, and I approached the place where he was at work, and standing upon a rock a few feet above him, made some noise to attract his attention. He looked up, and never shall I forget the look he gave me. Had I been a being from another world he could not have been more astonished; indeed, I suppose he thought that I had fallen from the clouds, or come out from the bowels of the hills. For a second or two he stood in silent amazement, seemingly completely paralysed, and then throwing his grass-knife away, fled down the hill over rocks and stones with a rapidity hardly credible, nor did he ever look behind, until he had crossed the narrow valley, and reached the village on the opposite side. The news was soon communicated to the villagers, who rushed out of their houses and assembled in great numbers in front of their buildings. I walked slowly and quietly down towards them, and soon removed alltheir fears. My young friend the grass cutter was very shy at first, but we parted excellent friends.

The port of Shanghae is situated about 80 or 100 miles to the north-west of Chusan, the latter being in lat. 30° north, and the former in 31° 20'. On leaving the Chusan group of Islands, and sailing to the northward in the direction of Shanghae we pass the Bay of Hangchow on the left, and enter the mouth of the noble Yang-tse-kiang, the "child of the Ocean," as its name implies. The country, which, up to this degree of latitude from the south, is very mountainous, now changes, and becomes perfectly level. The shores of the river are, in many places, lower than the river itself, which is kept within its bounds by large and strong embankments. The mountainous scenery disappears entirely, and even from the top of the highest mast of a ship, no hill is seen to bound the distant horizon—all the view is a vast level plain. This is what is called the valley of the Yang-tse-kiang, and is the great northern Nanking cotton district. The land is a deep rich loam, and is without doubt the finest in China, if not in the world.

At the entrance of the river, the navigation is rather difficult, particularly in thick weather, owing partly to the numerous sand banks, which are all covered at high water, and partly to the difficulty of getting prominent land-marks. Since the opening of the trade in 1843 several ships have got entangled amongst these banks, and have been totally wrecked. When I first visited the Yang-tse-kiang,it was quite a common occurrence for vessels to get aground at low water, but as the greater part of them were small opium clippers, commanded by men who knew the region well, they generally got easily off again when the tide flowed. One evening in April, we were sailing up this river with a fair light breeze, which was sending us on at the rate of six or seven miles an hour. The man at the lead was singing out his soundings; and as it was "and a half three," and "by the mark three," the captain concluded that we were in the right channel, and went below for a minute or two. The leadsman was still singing out three fathoms, when, all at once, we felt the bottom of the vessel touch the ground, and in two seconds she was hard and fast in the mud. The tide was ebbing rapidly at the time, and as one side of the schooner was in deeper water, we were obliged to get out all the spare planking we had to prop the vessel and prevent her from falling over. The next question was, how we were to get off when the tide rose. In the course of the afternoon, we had observed a number of junks astern of us, coming up the river and bound for Shanghae. Some of these were now within a quarter of a mile, and had dropt their anchors until the commencement of the flood tide. After some consultation, the captain came to the determination of boarding one of them, and getting the people to shift their anchoring ground and come a little nearer the schooner, so that a rope might be passed from theone to the other, and our vessel hauled off when the tide was sufficiently high to float her. As I was able to speak a little Chinese, I was asked to go in the boat and explain what our object was, and likewise to tell them that they should be well paid for their trouble. The boat's crew armed themselves with cutlasses, and, in order to render the business more imposing, the captain put on an old uniform which had formerly belonged to a naval officer, and with a cocked hat on his head and a sword dangling at his side took his seat in the boat. The night was dark but fine, and we could just discern the masts of the nearest junk. In a few minutes we were alongside, and were challenged by the man who had the watch upon deck, and who at the same moment, seeing we were foreigners, ran to give the alarm, exclaiming that theHong-mou-jins, or "red-haired men," were upon them. Without further parley we sprang into the junk, and when we looked round we found her decks deserted—the watch and every body else having hid themselves below. The captain directed our men to go down the hatchways and try to get the Chinese upon deck, but he gave them strict orders to use them kindly. It was not a little amusing to see our tars going about this part of the business, which they did with right good will and glee. They soon dragged the Chinamen out of their hiding places, and, much against their inclination, mustered them on deck. I now explained to their captain that our intentions were peaceful, but that our vessel was in very greatdanger, and that it was absolutely necessary they should get up their anchor immediately, and come to our assistance. At the same time, I told them that they should receive twenty dollars for their trouble. They now held a consultation amongst themselves, and at last came and informed us that they would render the required assistance on the following morning. This, however, would not answer our purpose, and besides we knew enough of the Chinese to be perfectly aware that this "to-morrow" would never come, and was only said to get rid of us altogether, and leave us to our fate. We therefore told them that this arrangement would not suit us, and again requested them to get up their anchor. Another consultation was held, and as it was quite evident to me that they were procrastinating, and that we might go on in this manner all night, I advised the master of our schooner to set his own men to work to heave up the Chinaman's anchor, and hoist her sail. The sailors, who were getting rather impatient, gladly obeyed these orders, and when the junk's crew saw what was going on, they also gave their assistance, so that in a few minutes we were under weigh. Having gone as near the schooner as we considered prudent, the anchor was dropped, and a strong rope made fast to the two vessels in order to draw ours off the mud when the tide rose high enough to float her. This was accomplished during the night, and we were safely anchored in three fathoms of water. At daylight, however, we foundthat our Chinese friends had made sail, and gone away without waiting to claim the promised reward.

The small village of Woosung, where one of the battles was fought during the last war, stands on the banks of another river, commonly known as the "Shanghae river" by Europeans, and at the point where it falls into the Yang-tse-Kiang. This is one of the principal stations in China for the opium merchant vessels, and I believe latterly more of the drug has been sold here than at all the other stations put together.

So much has been said about this trade and opium smoking, that a few remarks upon the subject will not be out of place here. It is well known that the greater part of the opium which is brought to the Chinese coast is grown and manufactured in our East Indian possessions. Those English or American merchants who deal largely in this production employ very fast sailing vessels for bringing it from India to China, and also keep up what are called receiving ships in many of the bays or harbours along the coast of China. These receiving ships are regularly supplied by the fast-sailing vessels which bring their cargoes from India or Hong-kong. The Chinese smugglers come out from the adjoining bays and towns, in small boats, well manned and armed, in order to protect their property, which is generally of great value. Silver, in the form of South American dollars or Sycee, is bartered for the opium at all those stationson the coast, where no other trade is carried on; at other places the foreign merchants often find it advantageous to barter the opium in exchange for raw silks and teas, which are the two chief exports of the country.

The statements which have been frequently made in England, both as regards the smuggling and the smoking of opium are very much exaggerated. When I first went to China, I expected to find those merchants who were engaged in this trade little else than armed buccaneers, indeed, if I do not mistake, they have been represented as characters of this kind on the English stage. Instead of this, the trade is conducted by men of the highest respectability, possessed of immense capital, and who are known and esteemed as merchants of the first class in every part of the civilised world. The trade in opium, although contraband, is so unlike what is generally called smuggling, that people at a distance are deceived by the term. It may be quite true that its introduction and use are prohibited by the Chinese government, but that prohibition is merely an empty sound, which, in fact, means nothing. The whole, or at least the greater part, of the mandarins use it, and it is not at all unlikely that his Celestial Majesty himself makes one of the number of its devotees. The truth is, the Chinese government, whatever it may say, has no wish to put a stop to its introduction. It is necessary, however, to publish every now and then strong threateningedicts against it, which are only consigned to oblivion in the pages of the Peking Gazette, and have no effect whatever in restraining the Emperor's loyal subjects. It is now the opinion of all intelligent foreigners, and also of many of the more enlightened amongst the Chinese themselves, that the importation of opium ought to be legalised, and that it should be admitted at a small duty, as, by this means, much of the demoralising effects of smuggling would be got rid of, and a considerable revenue would flow into the coffers of the Chinese treasury.

Many instances of the feeble kind of opposition which the Chinese government employ to stop the opium trade, occurred during my residence in the country. Sometimes an admiral, renowned for his valour, was sent with a number of war junks to a particular station, where the opium ships were anchored, for the purpose of compelling them to leave the Chinese shores. Gongs were beat, guns were fired, at a respectful distance, however, and the junks came down with all that pomp and parade which the Chinese know so well how to assume, and which seem to form a principal part of their warlike operations. In the meantime the little opium vessels were laying quietly at anchor, apparently paying but slight attention to all these threatening demonstrations. Presently a message was sent from the admiral, ordering them to get up their anchors and stand out to sea, and never more to dare to enter the waters of his celestial majesty under the penalty of being completely annihilated.

A summons like this in former days might have had some weight, but now it had none; and the only answer the messengers carried back was, "that the foreign vessels were well armed, and that they would not leave their anchorage." This was quite sufficient to cool the courage of the admiral, who was now in a dilemma; he durst not light the "barbarians," and if he did not manage to get them out of the way, his character for courage would suffer when the affair was represented at head quarters. He therefore altered his tone, andrequestedthe captains, as a great favour, to leave the anchorage and move outside for a day or two only, after which time they might return to their old quarters. This was agreed to on the part of the captains of the opium vessels, and on the following morning they got under weigh and went out to sea. The Chinese, who were on the look-out at the time, made a great noise by beating gongs and firing guns, and followed the opium ships until they were fairly outside. The admiral now sent up a report to his government to the effect that he had fought a great battle with the "barbarians," and had driven them away from the shores; or very probably he said that he had blown some of their vessels to pieces, and sunk the rest in the depths of the sea. In the meantime, even before the report was half-way to Peking, the opium vessels had quietly taken up their old anchorage, and things were going on in the usual way! Such is a specimen of the way in which affairs are managed in China.

The opium from Bengal, which consists of two kinds—namely,PatnaandBenares—is always of a good quality and pure, but the BombayMalwais now so much mixed up with other ingredients, that the Chinese smuggler will not buy it until he has had an opportunity of testing its quality. This is done in the following manner:—having selected the chest or number of chests which he wishes to purchase, they are opened, and he takes out three or four of the worst-looking cakes, cuts a small piece from each, and dissolves them in a copper ladle over a charcoal fire. When the opium is melted, it is poured out into a coarse paper filter. If it is not of the worst description, it readily passes through the paper into a small basin, which is placed under it. When it will not pass through the filter, the Chinese call itMan-ling, by which name they designate opium which is so bad, or so mixed with extraneous ingredients, that it will not dissolve in water or pass through the paper filter. This description of the drug is, of course, only bought at a very reduced price.

When the mixture passes through the filter, the paper is carefully examined, and if any sediment remains, such as sand or rubbish, with which the opium is frequently adulterated, it detracts considerably from its value. This filtered mixture is now put again into a clear copper pan, and boiled slowly over the charcoal fire, until the whole of the water is evaporated, and nothing remains but pure opium. The drug is then poured out into a small porcelain cup, and stirred round and examinedwith great care. At this stage of the process, colour forms the principal test of its quality, and as the smuggler stirs it round, and holds it up to the light, he pronounces it to be "tung-kow" if it is thick like jelly; "pak-chat," if it has a whitish colour; "hong-chat," if it is red; and "kong-see-pak," if it is opium of the first quality, or like that sent round by the East India Company.

Opium is prepared for smoking much in the same manner as I have just described, and is kept in small cups, which are made for the purpose. The smoker lays his head upon a pillow, has a lamp by his side, and with a kind of needle he lifts a small portion of the opium to the candle; and having ignited it, he puts it into the small aperture of the bowl of the pipe. The candle is applied to the bowl during the process of inhaling, and the smoke is drawn into the lungs in the same manner as an Indian or Chinese swallows tobacco. A whiff or two is all that can be drawn from a single pipe, and, therefore, those who are accustomed to the use of the drug have frequently to renew the dose.

No one who has seen any thing of the habits of the Chinese, will deny that the use of opium, particularly when taken to excess, has a most pernicious effect both upon the constitution and morals of its victims. From my own experience, however, I have no hesitation in saying that the number of persons who use it to excess has been very much exaggerated; it is quite true that a very large quantity of the drug is yearly imported fromIndia, but then we must take into consideration the vast extent of the Chinese empire, and its population of 300,000,000 of people. I have, when travelling in different parts of the country, often been in company with opium smokers, and am consequently able to speak with some confidence with regard to their habits. I well remember the impressions I had on this subject before I left England, and my surprise when I was first in the company of an opium smoker who was enjoying his favourite stimulant. When the man lay down upon the couch, and began to inhale the fumes of the opium, I observed him attentively, expecting in a minute or two to see him in his "third heaven of bliss;" but no: after he had taken a few whiffs he quietly resigned the pipe to one of his friends, and walked away to his business. Several others of the party did exactly the same. Since then I have often seen the drug used, and I can assert that in the great majority of cases it was not immoderately indulged in. At the same time I am well aware that, like the use of ardent spirits in our own country, it is frequently carried to a most lamentable excess. Lord Jocelyn, in his "Campaign in China," gives the following account of its effects, which he witnessed upon the Chinese at Singapore. "A few days of this fearful luxury, when taken to excess, will give a pallid and haggard look to the face, and a few months, or even weeks, will change the strong and healthy man into little better than an idiot skeleton. The pain they suffer when deprived of the drug after long habit, no language canexplain; and it is only when to a certain degree under its influence that their faculties are alive. In the houses devoted to their ruin, these infatuated people may be seen at nine o'clock in the evening in all the different stages; some entering half distracted to feed the craving appetite they had been obliged to subdue during the day; others laughing and talking wildly under the effects of a first pipe; whilst the couches around are filled with their different occupants, who lie languid with an idiot smile upon their countenance, too much under the influence of the drug to care for passing events, and fast merging to the wished-for consummation. The last scene in this tragic play is generally a room in the rear of the building, a species of dead-house, where lie stretched those who have passed into the state of bliss the opium smoker madly seeks—an emblem of the long sleep to which he is blindly hurrying."

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