It was in Paraguay that the first conquerors of the country fixed their abode and the seat of their government:--it was there also, attracted by the same inducements of a genial clime and a profusion of natural productions to satisfy all man's wants, that the Jesuit fathers laid the original foundations of their celebrated establishments just spoken of. Its population, before it ceased to be a province subject to the government of Buenos Ayres, was estimated at 200,000 souls, and the yearly value of its surplus produce, exported for consumption to Buenos Ayres and the interior provinces, fell little short of a million and a half of dollars. Eight millions of pounds of Paraguay tea were annually sent to Santa Fé and Buenos Ayres, besides a million of pounds of tobacco, large quantities of timber for every purpose, cotton, sugar, molasses, spirits, and a variety of other articles. The yerba-maté, or tea, which forms the principal article in the list, is as much in general use and demand throughout all the provinces of La Plata, Chile, and many parts of Peru, as the teas of China are in Europe. The plant which produces it (the _Ilex Paraguayensis_) is an evergreen about the size of an orange-tree, which grows wild and in great abundance in the dense forests in the northern and eastern parts of the province, whither the people repair yearly in numerous gangs to collect it. The difficulties of penetrating the woods to reach the yerbales, as they are called, are considerable, but they are amply repaid by the certain profits of the adventure. The whole process of preparing and packing it for market is performed on the spot. The tender branches and twigs, being selected, are roasted quickly over a fire till the leaves are crisp; and then, after being partially crushed or pounded, are rammed into hide bags, called serrons, containing 200 lbs. each, which, when sown up, are ready for sale. The Jesuits cultivated the plant, of which there are three species, in their Missions; and by attention produced a better quality of tea, called _caa-mini_, than that from the wild plant collected in the woods. From the practice of reducing the leaf nearly to dust probably originated the general custom in South America of sucking the infusion when made through a tube, at one end of which is a strainer, which prevents the small particles of the tea-leaves from getting into the mouth: it is usually made very strong, very hot, and very sweet with sugar; its properties seem to be much the same as those of the China tea. The Spaniards learned to use it from the Guarani Indians.