_Black._ _Green._ Essential oil .60 .79 Chlorophyl 1.84 2.22 Wax .28 Resin 3.64 2.22 Gum 7.28 8.56 Tannin 12.88 17.80 Theine .46 .43 Extractive matter 21.36 22.80 Coloring substances 19.19 23.60 Albumen 2.80 3.00 Fiber 28.33 17.80 Ash[34] 5.24 5.56 MULDEN. From Prof. Mott's Chart on the Composition, Digestibility, and Nutritive Value of Food. Two of the most important points suggested by a study of tea are the few adulterations and the great difference between different varieties, comparing weight and bulk. Some kinds of very cheap tea are adulterated with sage and raspberry leaves, and leaves of other plants dried to simulate tea, and often flavored with essences to give an agreeable taste, but a vast amount of the tea which is sold is pure. Adulterations with chemicals are now rare, on account of the extensive cultivation of tea and the large quantities sold. Teas vary greatly in weight,--that is, a given bulk of one tea weighs very differently from the same bulk of another. This is especially marked in the comparison of Oolong and Gunpowder. Below are given the weights of a moderate-sized caddy-spoon of each of these teas. _No. of spoons KINDS OF TEA. _Grains._ to the pound._ Oolong 39 179 Hyson 66 106 Gunpowder 123 57 From this it appears that Gunpowder tea, bulk for bulk, is more than three times as heavy as Oolong; consequently in using it only about one third as much should be taken for a given amount of water. In making the infusion teas should be weighed, not measured, but it is not easily practicable in all households to do so; however, it can always be borne in mind that the closely rolled teas, such as Gunpowder, Young Hyson, and Japan, should be used in smaller proportion than those which are loosely rolled, like Oolong, English Breakfast, and other black teas.