P. 503, c. 1—“Ta Hi´oh.” Next to the Five Classics in authority come what are called the Four Books, the first of which is “Ta Hioh.” Obedience and virtue are the subjects of them all. They are supposed to contain the teachings of Confucius, although he did not write them. P. 503, c. 2—“Lun Yu.” The third of the Four Books. The words and actions of Confucius are recorded by his disciples in the work. It shows his method of teaching, his shrewdness and insight. In this work the negative form of the golden rule is found: Do not unto others what you would not have them do to you. P. 503, c. 2—“Chinse´ to kuhyü.” From daylight until nightfall. P. 503, c. 2—“Sun´glo.” The name of certain hills in Kiangsu, a western province of China, where the green tea grows. The name is applied by the natives to the tea gathered there. P. 503, c. 2—“Rain.” The weather affects the quality and quantity of a tea crop. An excess of rain mildews, a lack of it withers the leaves. P. 503, c. 2—“Măl´lards.” The wild duck. Sometimes called green-head from its beautiful iridescent feathers. P. 504, c. 1—“Bowing shoes.” The shoes worn by Chinese laborers are made of silk or cotton, with thick felt soles. The toes are turned up at the end for ease in walking, it is said. P. 504, c. 1—“Umbrella-hat.” A flat bamboo hat, resembling a Japanese parasol without the handle. P. 504, c. 1—“Aglaia,” ag-la´ya. A fragrant shrub of the same family as the orange. Its flowers are used to scent the finer kinds of tea, and it is not improbable that the leaves are sometimes mixed with the tea. P. 504, c. 1—“Third gathering.” Three crops of tea are gathered in a season. The first is of the leaf buds; as soon as they begin to open and show a white down they are picked. In May the full-grown leaf is picked, and in July the last crop. The first produces the finest tea. P. 504, c. 1—“Sparrow’s tongue,” “dragon’s pellet.” Translations of common names used by the natives for the Souchong or Peccho tea. P. 504, c. 1—“Firing pan.” The quality of tea depends almost as much upon the drying and rolling as upon the age and condition of the leaf. The leaves are carefully assorted after gathering. Hot pans being ready they are thrown upon them, and kept in constant motion to prevent burning. As soon as the oil is forced from the leaves and they begin to crack they are put upon the table for rolling. The tables are made of split bamboo, with the rounded side up. The workman takes a handful of the hot leaves in his hand kneading them until the green oil is forced out. This is followed by drying in the sun, the leaves being spread thinly on trays. They must be cured as gently as possible that they may not lose their brittleness nor become crisp in the sun. Of course this process is varied with different varieties of tea. With the finer kinds not more than a handful is used in the firing pan at once. P. 504, c. 1—“Flag.” The name given to the leaflets when they first begin to unroll.