two days in ordinary working seasons. Less green tea is sold each year, and soon the entire Java crop of tea will be cured to the half black, or oolong, and the standard black tea, which alone can find sale in England or in Russia, the largest and most critical tea-consuming countries of Europe. An especially fine black tea is made at these Preanger tea-fabriks, and for this the green leaves are first exposed to the sun in wicker trays for wilting, then rolled by machinery to free the juices in the leaf-cells, and fermented in heaps for four or eight hours, until by their turning a dark reddish brown there is evidence that the rank theine, the active principle or stimulating alkaloid in the leaves, has been oxidized, and so modified into something less injurious to human nerves and the digestive system. The bruised red leaves are dried in a machine where hot blasts and revolving fans make quick, clean work of the "firing," that perspiring coolies do by hand over charcoal pans in China and Japan. All the sifting, sorting, packing, and labeling, the pressing of the broken leaves and dust into bricks, go on as neatly, swiftly, and surely; and the cases are hauled away to the railway-station and shipped from Batavia to their special markets. The leaves to be made into green teas are given a first toasting, almost as they come in from the bushes, are rolled on great trays ranged on tables in an open court, and fired again, and more thoroughly, before packing. As the taste of the world's tea-drinkers becomes more cultivated, green tea will lose favor, and the Java tea-fabriks will be employed in directly competing with the factories of India and Ceylon, from whose culture experiments
