Is it really impossible by means of steam to over-heat, though we may not, indeed cannot, “fire-burn” Tea? And when a boiler is employed to generate steam, do we become quite independent of the care and judgment of coolies, and avoid the necessity of uninterrupted European supervision? Will not a thermometer be necessary to indicate the proper degree of heat, will it not require close watching, and will there not be danger of the boiler exploding if neglected? The danger may be reduced to a minimum, but we should be glad of proof that it cannot exist. Mr. Shand in reply writes--With reference to your remarks and queries regarding my Tea-drying machine, will you allow me to mention that, as it is not intended to sustain any pressure of steam, the drying surface cannot easily be heated over 150 degrees. As a matter of course, the Tea takes a longer time to dry than when made by Siroccos, in which the temperature is maintained at 275 degrees, but the extent of drying surface available makes this a matter of secondary importance. I did not mean that no care or attention is required to keep up fire and supply boiling water periodically from a cistern placed over the flue; but you can understand that the same care, judgment and observation is not required to dry Tea at a comparatively low temperature as at a very high one: for instance, it does not injure coffee to allow it to remain on the barbacue after it is thoroughly dry; but put it in a roaster, and what care and judgment is not required to perfect the roasting! No doubt, by the use of Siroccos and other modern appliances, the risk of fire-burning is now greatly diminished, but these still require great care in shifting the trays and watching the thermometer. This constant watching is obviated by the use of my machine, and all the superintendent has to do is to feel when the Tea becomes crisp and dry. He has the security that, if this is neglected to be done at the moment it is sufficiently dry, no injury takes place by its remaining on the heated surface. The machine is especially adapted for redrying Tea before packing, this being an operation carried on at a low temperature, and requiring a good deal of care. There are, it is well known, two difficulties connected with the proper manufacture of Tea, requiring at present the constant supervision of the superintendent: these are fermentation and firing. If the necessity of closely watching the latter can be dispensed with, it gives the superintendents more time to direct the fermentation, on which the colour of the infused leaf, and consequently the value, so greatly depends. I have now considered all the Dryers I know of except Kinmond’s and Jackson’s. I have purposely left these to the last. While in the case of Rollers I thought Jackson had done best, in Dryers I most decidedly award the first place to Kinmond.