formation of a blend, the alteration of any—provided that a particular one is fairly matched—will effect but a comparatively slight variation in its general character. But, if more than one change is to be made let it be done by degrees, for, if the changes in the various teas forming the blend are made gradually, few, if any, will detect the alteration. The proper Blending of tea is an art that cannot be correctly taught in books or easily learned, it must be acquired by study, experiment and experience alone. Like all other knowledge there is “no royal road to it” the dealer must endeavor to learn himself, to understand the flavors, characters and affinities of the teas that will be either improved or deteriorated by combination, as no absolute rule can be substituted for the practical knowledge so acquired. In the proper blending of teas it is essential also that all combinations should be judiciously and thoroughly mixed together, the leaves of the component parts being selected with due regard to size, color and uniformity and broken as little as possible so that all may harmonize well together. It is a serious mistake to imagine that the successful or profitable blending of tea consists solely of an indiscriminate or injudicious heaping together carelessly and indifferently of two or more varieties of tea in one homogeneous mass without the least regard to quantities, qualities, affinities, affiliations or assimilations of leaf, liquor, character or flavor of the component parts. On the contrary, the art consists in combining the two or more different varieties or grades of tea forming the combination in an intelligent, judicious and scientific manner so as to yield an unique and particular tea of uniform quality, strength, flavor and pungency at a given price, pleasing and satisfactory to the greatest number and maintaining its standard at all times and under all circumstances.