is according to the locality of cultivation. The Indian teas are black teas. Tea culture is now successfully carried on in Pine- hurst, N. C. Gunpowder is the best green tea and Pekoe is the best black tea. Substitutes for tea are made from native plants and were used by the Colonists at the time of the Boston Tea Party. Paraguay tea is much used in South America, where the natives flavor it with lemon juice and burnt sugar, and suck it through a straw. It is made from Bra- zilian holly, of which there are three varieties, accord- ing to the development. The first or best quality is made from the unexposed buds; the next from the full-grown leaves; and the next from the whole leaf roughly roasted. This beverage is not dehcate in flavor as are the real teas. It is more bitter and astringent as well as more narcotic than the Chmese teas. Chemical Composition. The constituents of tea are : theine 1 to 4%, starchy oil; tannin 16 to 27%, vege- table fibre; casein, gum and sugar; aromatic oil. The most important constituent is theine. "With this is combined taimin. Theine is an alkaloid, similar to caffeine in coffee. They are easily isolated. Alkaloids form the active principle of plants which affect the nervous system. They are usually color- less and crystalline. The Composition of Hyson Tea is ethereal oil 6%, chlorophyll 1.84%, resin 3.64%, gum 7.28%, tannin 12.88%, theine .46%. Food Value of Tea. It has been estimated that a pot of tea ordinarily made does not contain more than a grain of nitrogen, so that as a food it TEA 155 has practically no value. It does not take the place of food. Physiological Effects. Tea quickens the intellect and imagination, produces wakefulness, increases muscular activity, and stimulates the nervous system, and thus is very unsuitable as a food for the young. In excess it produces nervousness. It increases respi- ration greatly and therefore is not suitable to take late at night, as a subsidence of respiration is necessary to good sleep. Coffee is also respiratory in effect. Tea, Uke coffee, reduces circulation and it increases perspi- ration; therefore it renders a large amount of heat near the surface latent, but changes fluid into vapor. The value of this depends upon the sensibility of the skin (less useful if sensitive); whether well or ill fed; upon the weather (less valuable in cold weather); upon the foods taken, constitution, clothing, occupa- tion, temperature, moisture of the atmosphere, etc. Coffee decreases the perspiration and dries the skin. Tea promotes assimilation but not digestion, and it supplies a large amount of oxygen by increasing respiration. Coffee is more fitted for poor and for feeble people. Tea is not suited for the yotmg, as, Uke all stimulants, it affects the development of the nervous system. It is useful to elderly people and to those with dehcate stomachs, incapable of digesting much food, but it must be remembered that it does not take the place of food. Coffee is better fitted for breakfast, for the skin action is then great and the heart action feeble. If taken at dinner it should be taken immediately after the meal. Tea is better adapted to the wants of those who eat too much, than to the poor and ill fed. It should not be taken 156 DOMESTIC SCIENCE without food except after a hearty meal, nor should it be taken with insufficient food. It is suitable to take after a full meal, when assimilation should be quickened. Tea at 5 o'clock is very bad, unless just after a hearty limch and several hours before dinner. Tea before meals is injurious and promotes irritation of the stomach.

AI-modernized reading of the original text

is according to the locality of cultivation. The Indian teas are black teas. Tea culture is now successfully carried on in Pinehurst, N. C. Gunpowder is the best green tea and Pekoe is the best black tea. Substitutes for tea are made from native plants and were used by the Colonists at the time of the Boston Tea Party. Paraguay tea is much used in South America, where the natives flavor it with lemon juice and burnt sugar, and suck it through a straw. It is made from Brazilian holly, of which there are three varieties, according to the development. The first or best quality is made from the unexposed buds; the next from the full-grown leaves; and the next from the whole leaf roughly roasted. This beverage is not delicate in flavor as are the real teas. It is more bitter and astringent as well as more narcotic than the Chinese teas. Chemical Composition. The constituents of tea are : theine 1 to 4%, starchy oil; tannin 16 to 27%, vegetable fibre; casein, gum and sugar; aromatic oil. The most important constituent is theine. "With this is combined taimin. Theine is an alkaloid, similar to caffeine in coffee. They are easily isolated. Alkaloids form the active principle of plants which affect the nervous system. They are usually colorless and crystalline. The Composition of Hyson Tea is ethereal oil 6%, chlorophyll 1.84%, resin 3.64%, gum 7.28%, tannin 12.88%, theine .46%. Food Value of Tea. It has been estimated that a pot of tea ordinarily made does not contain more than a grain of nitrogen, so that as a food it TEA 155 has practically no value. It does not take the place of food. Physiological Effects. Tea quickens the intellect and imagination, produces wakefulness, increases muscular activity, and stimulates the nervous system, and thus is very unsuitable as a food for the young. In excess it produces nervousness. It increases respiration greatly and therefore is not suitable to take late at night, as a subsidence of respiration is necessary to good sleep. Coffee is also respiratory in effect. Tea, Uke coffee, reduces circulation and it increases perspiration; therefore it renders a large amount of heat near the surface latent, but changes fluid into vapor. The value of this depends upon the sensibility of the skin (less useful if sensitive); whether well or ill fed; upon the weather (less valuable in cold weather); upon the foods taken, constitution, clothing, occupation, temperature, moisture of the atmosphere, etc. Coffee decreases the perspiration and dries the skin. Tea promotes assimilation but not digestion, and it supplies a large amount of oxygen by increasing respiration. Coffee is more fitted for poor and for feeble people. Tea is not suited for the young, as, Uke all stimulants, it affects the development of the nervous system. It is useful to elderly people and to those with delicate stomachs, incapable of digesting much food, but it must be remembered that it does not take the place of food. Coffee is better fitted for breakfast, for the skin action is then great and the heart action feeble. If taken at dinner it should be taken immediately after the meal. Tea is better adapted to the wants of those who eat too much, than to the poor and ill fed. It should not be taken without food except after a hearty meal, nor should it be taken with insufficient food. It is suitable to take after a full meal, when assimilation should be quickened. Tea at 5 o'clock is very bad, unless just after a hearty limch and several hours before dinner. Tea before meals is injurious and promotes irritation of the stomach.

Domestic science (Clark, Cornell home economics)