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MILL

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Originally appearing in Volume V26, Page 483 of the 1911 Encyclopedia Britannica.
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MILL . See also:

ION LBB. See also:Tea See also:Adulteration.—In the earlier days of the tea See also:trade, adulteration, especially See also:prior to importation, was frequent, because the prices obtainable made it remunerative. Now, intentional adulteration is practically non-existent, chiefly because of the fact that in the places of See also:production the See also:price obtainable is so See also:low that any possible adulterant would be too costly to collect. Most countries have a See also:close check upon this at the See also:time of importation, and the customs authorities in See also:Great See also:Britain submit to See also:analysis all samples of a doubtful See also:character. Impure teas are not permitted to pass into See also:consumption, but the quantity condemned after analysis as unfit for See also:food in the See also:year 1906 was 41 packages, out of a See also:total of 317,000,000 lb. Effect on See also:Health.—The effect of the use of tea upon health has been much discussed. In the days when See also:China See also:green teas were more used than now, the risks to a professional tea-taster were serious, because of the objectionable facing materials so often used. In the See also:modern days of See also:machine-made See also:black tea, produced under See also:British supervision, both the tea-taster and the See also:ordinary consumer have to See also:deal with a product which, if carefully converted into a beverage and used in moderation, should be harmless to all normal human beings. There has been See also:constant controversy as to whether China tea is better than that of other growths, but the See also:verdict first of all of Great Britain, and subsequently of all the other large consuming countries, has relegated the produce of the See also:Celestial See also:Empire to a very subordinate position. A limited See also:section of medical See also:opinion has recommended China tea for reasons of health, and undoubtedly the inferior strength it possesses reduces the See also:risk arising from improper use, but it also reduces the stimulating and comforting effects the ordinary tea-drinker hopes to experience. Next to See also:water, tea is the beverage most widely in use throughout the See also:world as regards the number of its votaries as well as the total liquid quantity consumed.

The literature of tea is very copious, but scattered in pamphlet See also:

form to a great extent. In addition to the books quoted in the See also:text, the following may be mentioned:—Bontekoe, Tractat See also:van het excellenste Kruyd Thee (The See also:Hague, 1679) ; Sylvestre See also:Dufour, Traites Nouveaux et Curieux du Cafe, du The, et du Chocolat (2nd ed., See also:Lyons, 1688; See also:translation of 1st edition by See also:John See also:Chamberlayne, See also:London, 1685; See also:translations also in See also:Spanish and Latin); J. G. See also:Houssaye, Monographie du The (See also:Paris, 1843) ; See also:Robert See also:Fortune, Three Years' Wanderings in China (London, 1847) ; Id., A See also:Journey to the Tea Countries of China (London, 1852) ; S. See also:Ball, Tea Cultivation in China (London, 1848) ; J. J. L. L. Jacobson, Handboek voor de Kultuur en Fabrikatie van Thee (3 vols., 1843) ; S. A. Schwarzkopf, See also:Die narkotischen Genussmiltel—i. Der Thee (See also:Halle, 1881); Lieut.-See also:Colonel E.

See also:

Money, Cultivation and Manufacture of Tea (3rd ed., London, 1878) ; F. T. R. Deas, See also:Young Tea Planter's See also:Companion (London, 1886). See also See also:parliamentary papers and See also:official publications of See also:Indian See also:government ; Monographs on See also:brick tea, See also:Formosa tea and other See also:special studies, prepared for the Tea See also:Cess Committees of See also:India and See also:Ceylon; See also:Journals of the Royal See also:Asiatic Society, See also:Journal of the Society of Arts, See also:Geographical Journal, Tea and See also:Coffee Trade Journal (New See also:York), &c. For See also:practical planting details, see Tea; its Cultivation and Manufacture, by See also:David Crole (1897), with a full bibliography; also See also:Rutherford's Planter's Handbook. For scientific aspects see See also:Chemistry and Agri-culture of Tea, by M. Kelway Bamber (1893). (J. McE.) TEA-CADDY, a See also:box, See also:jar, canister or other receptacle for tea. The word is believed to be derived from catty, the See also:Chinese See also:pound, equal to about a pound and a third See also:avoirdupois. The earliest examples that came to See also:Europe were of Chinese See also:porcelain, and approximated in shape to the See also:ginger-jar.

They had lids or stoppers likewise of china, and were most frequently See also:

blue and See also:white. The See also:English kilns at first imitated them, but speedily devised forms and See also:ornament of their own, and there was hardly a ceramic factory in the See also:country which did not compete for the See also:supply of the new See also:fashion. But tea-caddies were not for See also:long confined to procelain or See also:faience. They were presently made in a great variety of materials, and in an equal variety of shapes. See also:Wood, See also:pewter, See also:tortoise-See also:shell, See also:brass, See also:copper and even See also:silver were employed, but in the end the material most frequently used was wood, and there still survive vast See also:numbers of Georgian box-shaped caddies in See also:mahogany, See also:rosewood, satin-wood and other choice timbers, often mounted in brass and delicately inlaid, with knobs of See also:ivory, See also:ebony or silver. Although many examples were made in See also:Holland, principally of the earthen-See also:war of See also:Delft, the finer varieties enamelled, enriched with ciphers, and emblazoned with See also:heraldry, the tea-caddy was a typically English product. As the use of the jar waned and that of the box increased, the See also:provision of different receptacles for green and black tea was abandoned, and the wooden caddy,with a lid and a See also:lock, was made with two and often three divisions, the centre portion being reserved for See also:sugar. See also:Chippendale's caddies in See also:Louis Quinze fashion were delightful, with their claw and ball feet and exquisite finish. On the whole the mahogany or rosewood caddy of the latter See also:part of the 18th and the See also:early years of the 19th See also:century was, from the See also:artistic point of view, the most elegant and satisfying. The wood was See also:rich and well-marked, the inlay See also:simple and delicate, the form graceful and unobtrusive. Even when it took the shape of a See also:miniature See also:sarcophagus, imitated from the massive See also:wine-coolers of the Empire See also:period, with little claw feet and brass rings, it was a decidedly pleasing See also:object. The larger varieties were known as tea-chests.

As tea See also:

grew cheaper it became less important that it should be kept constantly under the See also:mistress's See also:eye, and the tea-caddy gradually See also:fell into desuetude. It has, however, never gone entirely out of use, though handsome examples are now most commonly regarded as ornaments or preserved in collections.

End of Article: MILL

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