The state of Paraná produces more of this preparation than any other country, and several million dollars’ worth of it are shipped each year to the other states and foreign countries. Its production has been the source of wealth to not a few in that state, for the _yerbales_, as the plantations are called, have proven very profitable. It is made from the leaves of a tree that is generally about the size of an orange tree, but will sometimes grow to a height of twenty-five feet, and with a trunk two, and even three feet, in circumference. One tree will oftentimes yield ninety pounds of the prepared herb. As the plantations are generally remote, the gatherers go together in their long trips across country. The season begins in December, and lasts for a number of months. Firing, and in some places, the picking, drying and packing were all formerly done on the grounds, but now machinery has been installed for the different processes of preparing it for the market. By the old process the maté gatherers cleared off a space of ground, and then beat it down very hard. The freshly cut stems and leaves were first placed in the centre and a fire built around it; then placed on poles with a fire underneath. Drying the leaves two or three days reduced them to a dry powder, and they were then packed in bags made ready to be taken back to the markets. Large copper pans placed over a slow fire now take the place of this primitive process. A number of scientists claim high medicinal qualities for the beverage. They say that it has more stimulating and tonic effects than the common tea, with absolutely none of the bad or unpleasant effects. Instead of keeping the user awake, for instance, it is claimed that the user is never troubled with insomnia. It can be made and used the same as any tea, but it is commonly taken from the _cuya_, and drawn up through the _bombilla_. The _cuya_ is a small bowl or gourd, with a little opening through which the maté is put in. Hot water is then poured over, and a little sugar added. The _bombilla_ is a small pipe, with a strainer on the end, through which the beverage is sipped. Some of these _cuyas_ and _bombillas_ are very elaborate and made of pure silver. Hot water and another lump of sugar must be added every few minutes to keep it palatable. It is a very common sight to see the natives sitting outside their homes sipping this favourite drink of theirs, its use oftentimes supplanting the stronger intoxicants. Some hotels and restaurants serve it, and many foreigners become as fond of maté as those who were born in the country, and its use is being introduced in a small way in Europe.