two Teas, leaving others to decide questions regarding the bearing of climate or altitude. Up to the time of finishing rolling, the manipulation of the leaf is identical, care being taken to retain the juice; but that made on the hills instead of being almost immediately placed over _choolas_ was spread out thinly on tables all night, in a temperature of 54 deg., sustaining consequent loss of strength by evaporation, but developing an aroma that established it at once in favour. So successful has this Neilgherry Tea been at home, that offers are now received by plantation proprietors for their produce at half-a-crown per lb. free on board, in Madras. This would seem to indicate that the aroma is generated by the action of cold upon the damp leaf while in a state of ‘suspended fermentation;’ for, previous to experimenting with consumers, the samples were submitted to Mincing Lane brokers and pronounced sound, in corroboration of which opinion the bulk from which they were taken sold at auction for 2_s._ 2-1/2_d._, so that fermentation (_i.e._ sourness) had been carefully avoided. We know that the climate of Assam and temperature of the Tea-houses render the keeping of rolled leaf even for an hour fatal to soundness; but should the development of this aroma be really due to ‘suspension of fermentation’ is it not worth while adopting some contrivance for cooling down a chamber set aside for the purpose of spreading out the rolled leaf to the temperature required? “The question whether delicacy is due to altitude alone and not to manufacture might be ascertained by experiment. Let a quantity of green leaf be sent _down_ from one of the Neilgherry gardens, and worked up in the plains at the foot of the hills, and an equal quantity sent _up_ from one of the Assam gardens, say to Shillong, and manufactured on the Neilgherry principles there, and the result then compared. This experiment would cost little and determine a not unimportant question: for all engaged in Tea are interested in using their best endeavours to fit it for public consumption, and to guard it against Chinese in any shape or form whatever.” _Note by the Author._--That “delicacy of flavour,” and “want of strength” with it, _is_ due to altitude has long ago been admitted, and any experiments on that head would, I think, be quite unnecessary. The experiments as to manufacture on the Neilgherries are interesting, and should be further looked into. E. M. I have at last completed experiments with a view to do away with the use of charcoal in Tea manufacture, and I think with success. The “Furnace Teas,” for so I purpose naming them, have in most cases been pronounced by the Calcutta brokers to be superior to similar samples of the same day’s leaf, made in the usual way over charcoal.