As far back as 1872, some tea plants were sent from China to the Kew gardens in England, for the purpose of testing the possibility of its growth in that country. The attempt, however, ended in failure, the seeds never germinating, later efforts under more careful training meeting with the same fate. Considerable success attended its introduction into the islands of Bourbon and Mauritius, in 1844, the tea produced being pronounced as “excellent in flavor, but lacking in that strength and aroma so characteristic of the Chinese variety.” Its cultivation has been recently attempted in the Philippines by the Spanish, in Sumatra and Borneo by the Dutch, and by the French in Cochin-China, nearly all of which experiments so far proving failures, the only success reported being from the latter country, where the soil is good and moisture equable. Tea plantations have also been lately opened up in Malay, Singapore, and other of the Straits settlements by the English; some teas of fair quality, but insufficient quantity, having already produced in many of them. Its cultivation forms one of the industries of the Fiji islands at the present time; the soil and climate of the latter being found eminently adapted to its successful propagation, land and labor, the chief difficulties in other countries, being particularly available there. Extraordinary efforts are now also being made to introduce the plant into the warmer parts of Australia. Some ten years ago specimens of the Chinese tea-plant were introduced into the Azores, where they soon became acclimated, expert Chinese tea-makers being sent there specially a few years later to teach the natives how to manipulate the leaves. The industry has made such rapid progress there that regular shipments of “Madeira tea” are now being made to the London market, where it is affirmed that in strength and flavor it closely approaches that of China tea. But while it has been found to flourish luxuriantly on the hilly parts of St. Helena, the quantity and quality are insufficient to justify its cultivation for either profit or export on that island. The Economic Society of St. Petersburg warmly advocates its cultivation in the Caucasus, while French and German naturalists declare that there is no region more suitable for the profitable cultivation of tea than the shores of the Black Sea, the climate being warm, moist and equable, and tea of more than average quality have already been produced between Batoum and Kiel, samples of which were exhibited at the exhibition recently held in Tiflis, the report on which was so encouraging that the society ventures the opinion “that in time Russia may compete with China and India in supplying the Western nations with tea.” Efforts are also being made to introduce it into southern Italy, but while the soil and climate of those countries may be found admirably adapted for the purpose, there is no skilled labor to prepare it properly.