The Cultivation and Manufacture of TeaMoney, Edward
Science
The Cultivation and Manufacture of Tea
Money, Edward
Tea
I gave one 12-acre khet four of these light hoeings during the hot
weather, which so thoroughly destroyed the grass seeds that, although
heavy rain has fallen here for the last month and a-half, the grass
in this khet is thin and not more than 6″ high, a fact which, to
those who know how the jungle springs up in cultivated ground in
the Doon when the rains set in, will be a sufficient proof of the
success of these instruments. The frame of the hoe is only 7″ high,
and when the blades are buried in the ground is only 4″, and as the
handle projects from the centre of the back of the hoe and not from
the sides, there is no danger of the bushes being injured. The hoe
will expand from 14″ to 20″ at back, and from 3″ to 7″ in front;
and as the standards of the blades are curved outwards, the hoe in
its greatest expansion cultivates a breadth of 27″ of ground. I
found that one bullock was too weak to drag a hoe, although a good
pony was quite equal to the work, so put in a pair of bullocks. The
bullocks and hoe take up between them three rows of Tea at once, the
bullocks on each outside row and the hoe in the centre one. A boy
walking up the centre row leads the bullocks, which are harnessed to
the hoe in the same manner as bullocks are harnessed to the country
ploughs, but with longer julas of course. These hoes are, I find,
useless during wet weather, as they clog dreadfully, but during hot
dry weather they are invaluable. What we now want is a machine that,
either by bullock, horse, or steam power, will do our deep hoeing as
well as the light hoe does the light hoeing. This is a matter which
I consider of vital interest to owners and shareholders, as, unless
in these days of very low prices we can reduce the cost of production
considerably, we cannot hope that Tea will pay a fair interest on the
money expended, and great length of time lost in getting up a garden.
NIL DESPERANDUM.
Public-domain text, read in full here on John Shaqi.
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