The Persians boil the leaves in a pot or kettle until the water assumes a blackish color and bitter taste, after which they add fennel, anise-seed, cloves and sugar to it, while the Hindoos and Cingalese simply put the leaves in seething water and use the liquor only without the addition of any other ingredient. In Chinese-Tartary tea is prepared in the customary manner as with us, but the liquor and leaves are swallowed together. The Mongols generally add milk, but make a much stronger decoction and use only the infusion, while the Bokharis use only Black tea mixed with camel’s milk or suet, breaking up their bread in it, always carrying a bag of it with them when traveling, giving it to their innkeepers to brew as they need it. * * * * * In Siam when the water is well boiled they pour it on the leaves which have been put in an earthen pot proportional to the quantity they intend to make, the ordinary amount being as much as they can take up with the finger and thumb to a pint of water. They cover the pot until the leaves have sunk to the bottom and then serve it up in china dishes to be drank as hot as can be endured without sugar or milk. * * * * * A preparation called _Shamma_ or “residue” is made from the spent or exhausted leaves—that is, leaves once used—in Beloochistan, and chewed like the pan or betel-leaf is in India and the coca in South America, and is claimed to have the same exhilarating effect in enabling them to stand fatigue and long journeys. * * * * * Tea is prepared for use in Thibet by first grinding the leaves and mixing them with bullock’s blood. This compound is then pressed into the form of bricks, dried by a fire-heat and wrapped in sheepskin until required for use, in which form it also serves as a currency throughout Central Asia. A kind of “bouillon” or soup is made from them by boiling in water and adding salt flour, oil, tallow or camel’s milk. * * * * * Among the Arabs tea is prepared by first placing a large kettle over a wood fire to heat and then filling it with water, the leaves being meantime mixed with salt and thrown into the water as it heats. When it approaches the boiling point they are rapidly stewed and lifted with a large ladle until the liquid becomes dark brown, when it is poured into another vessel, the kettle being cleaned meanwhile and a paste composed of meal and butter put in to fry in it. The tea infusion with cream added is then poured on the whole, ladled as before, after which the mass is removed and set aside to cool. In this condition it is ladled into wooden mugs and served up, the decoction thus prepared forming both meat and drink, satisfying hunger and thirst at the same time. * * * * *