MODE OF DWARFING TREES.

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grown, healthy tree, is covered with mould, which is bound round tightly with cloth or matting; the fibres of the branch thus covered soon shoot into the mould, when the branch is carefully cut from the tree; the bandage is then removed, and the stripling is planted in fresh earth: the fibres then become roots, and thus that which was previously a branch on the parent tree, becomes a trunk, bearing flowers and fruit. The buds at the extremity of the branches which are intended to be dwarfed are torn off as soon as they appear, and by this means the branches are arrested in their growth, other buds and branches shooting out after a certain time, molasses, or sugar-juice is applied to the trunk of a dwarf tree, by which means insects are attracted; thus the bark is injured, and that knotted appearance is produced which is peculiar to aged trees.

When it is purposed to distort, or give any particular form to a tree, the branches are bent into the shape, and retained in it by means of slips of bamboo, which are made into a kind of frame. We had a very curious and perfect camelia japonica, which we never before heard of, or saw one like it while we were in China: the flower was exceedingly large, and its form was perfect, and the colour was a unique bright purple, or mazarine blue: the natives could not have practised deception, or dyed the flower, as it bloomed in our possession.*

This beautiful and extraordinary flower, as well as

* We have been asked repeatedly by botanists, if we were quite sure that we did not mistake the colour of this extraordinary flower; our reply was, Do you think that we would tell a lie?

the dwarfs and distortions of the vegetable world, were the gifts of a valued friend, who took much trouble to procure them from the interior: the pestilential air of Hong-Kong destroyed them (as it does everything living belonging to animate or inanimate creation), to our deep regret.

The vegetable productions of China are not only those peculiar to a tropical climate (which vegetables are, brinjals, yams, orcus, sweet potatoes, and such like), but there are also those which are indigenous to the temperate zone; peas, Windsor beans, French beans, turnips and carrots, being reared, and brought to great perfection; potatoes are also to be met with, but they are neither well-flavoured nor large. We have frequently had at our table very good salad, radishes, a species of cucumber, equal in flavour to ours, but altogether of a different appearance. We must not allow the truffles to escape mention, or memory, for they were most excellent, equal, if not superior, to those of Europe; neither must the capers be buried in the caverns of oblivion, without a just eulogium being passed upon their excellent qualities.

There are several kinds of cabbages in China known to Europeans; but there is a very large white cabbage, which is unknown in Europe, and which is of remarkably fine flavour, and firm texture of leaf: would that some philanthropic botanist would procure seed of this delicious green, or rather white meat, and send some to our publisher's-addressed to us, of course-not to our publisher-although we respect him highly; but number one first all over the world.

THE FRUITS OF CHINA.

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The fruits of China are numerous, luscious, and fine, and as many of them are preserved, dried, and made into jellies, which are sent to Europe as presents, or for sale, several of our readers must have a vivid remembrance of their agreeable flavour. In China, the following fruits are to be found (most of them in the greatest perfection), namely, the pine apple, custard apple, lei-chee, pomegranate, pumbelow, shaddock, water melons, sweet melons, apricots, guavos, plantains, bananas, papaws, chestnuts, citrons, mangoes, a plum which comes from Ching-chew, not unlike an egg plum in shape, but ten millions times more delicious in flavor; grapes, and, though last not least, oranges. There are many descriptions of oranges cultivated in China, but the orange par excellence of the Celestial Empire, is the mandarin orange, this fruit is of a flatter form than other oranges, and somewhat smaller; the rind being of the brilliant colour of the Seville orange. To be eaten in perfection, this orange must be used immediately after it has been taken from the tree, as it will not keep above two or three days; although we cannot say, as a friend of ours did, that it was worth taking a voyage to China, to taste the mandarin orange in perfection, we can conscientiously affirm and declare, upon our veracity, that it is a most delicious fruit.

The orange plantations in China are truly splendid and magnificent, far surpassing those of any other part of Asia or Europe; the size and luxuriance of the blossoms are most extraordinary, their beauty is peculiar to China, and their fragance is almost overpowering. China is much blessed in the fertility of

her soil, mineral riches, and the produce of her silkworms; but her prosperity is often arrested by one of the curses, with which the Almighty Maker of the world formerly scourged the land of Egypt; for whole provinces will be devastated, and every crop devoured by myriads of locusts. In a single night, or day, this destruction will take place, none knowing where the destroyer comes from; a cloud will appear between earth and the azure vault of heaven; a flock of locusts alight on every tree, field, and shrub, and devour all, to the consternation of the affrighted husbandman. When this plague lasts for any time, the Emperor, in person, offers sacrifices to the Ruler of Heaven, entreating the scourges may be removed; for frequently pestilence arises, from the putrifying bodies of the locusts which strew the surrounding country and plains. In China, these voracious insects are peculiarly beautiful, of great variety, and of very large size.

TRADITIONAL STORY ABOUT TEA.

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CHAPTER XX.

Tea-Varieties-Modes of preparation adopted in roasting Black and Green Teas-The price of Tea- Brick Teas-Finest Teas never exported, but frequently cum-shaws are made of them-Mode of preparing the infusion-When introduced into England-PriceConsumption.

THE increasing importation into, and consumption of tea in England, render everything connected with its history, cultivation, and preparation for the market, matters of exceeding interest, not only to the merchant and scientific man, but to the British nation at large. No accurate information can be gleaned, either from records or tradition in China, as to the precise period when a warm infusion of the leaves of this plant was first adopted in that country. Mr. Samuel Ball in his interesting and useful "account of the cultivation and manufacture of tea," cites an ancient treatise on natural history by Kuen-Fang-Pu, who, in his account of the "ancient history of tea," relates a curious story of the discovery of this tree in the Tsin dynasty (A. D. 217) by "an old woman, who was accustomed to proceed every morning, at daybreak, to the market-place, carrying a cup of tea on the palm of her hand. The people bought it eagerly;