The Commercial Products of the Vegetable Kingdom Part 18

I detected, growing not unfrequently in the environs of Rio, the _Ilex Paraguayensis_ of M. Auguste de St. Hilaire, perfectly identical with the tree which the Jesuits planted in the missions of Paraguay, and whose foliage is an article of great importance throughout Spanish America, and vended under the name of _Paraguay Tea_. A living plant of this shrub was brought home by me, and placed in the Royal Garden at Paris, as well as a species of Vanilla, and many other rare and interesting plants. I also made a valuable collection of woods employed for dyeing, building, and cabinet work, with samples of their flowers, fruits, and leaves, to facilitate botanical determination.

Early in January, 1839, M. Houlet began anew sowing tea, not only in the open ground in our little garden, but also in pans, in order to facilitate the lifting of the young plants, and putting them into the cases that I had brought for the purpose. The heat being excessive, we purchased mats, that we might shelter them from the sun, and we gave them water far more frequently. Many of the seeds that we had sown a month previously, were already appearing above the ground, but the soil being of too compact a nature, some did not come up, which warned us to make choice in future of a lighter kind of soil.

The period now arrived when I was to visit the tea plantations in the province of St. Paul; and hoping that the cultivators would give me some of the young shrubs, I took M. Houlet with me, leaving the charge of our collections and seedlings to M. p.i.s.sis, a French geologist and engineer, with whom I had formed an intimate acquaintance, and who most obligingly offered to attend to them during my absence. Many were the influential persons at Rio Janeiro, who gave me introductory letters to the proprietors and tea growers of St. Paul.

We started on the 15th January, by steam-boat, and in two days reached Santos, the princ.i.p.al port in the province of St. Paul; thence crossing the great chain of mountains, named the Serra do Mar, in caravans drawn by mules, we reached the city of St. Paul on the 20th January, where I experienced the warmest reception from the governor, two ex-governors, and some other gentlemen.

Accompanied by M.J. Gomez and a M. Barandier, an historical painter, whom the desire to visit a new country, and to see its inhabitants, had induced to become _my compagnon de voyage_, we visited almost immediately a M. Feigo, ex-Regent of the Empire, and now President of the Provincial Senate. We found this venerable ecclesiastic at his country-house, two leagues distant from the city, and here we saw all the process pursued on the tea leaf, commencing by the bruising, drying, and scorching of a large quant.i.ty of foliage picked the preceding evening. The chief difference that struck me in the mode here adopted, was, that the tender, flexible, and not brittle leaves, were gathered with the petiole and tip extremity of every bud, and that some water was put with them into the iron pan, in which the negresses twisted, squeezed, broke and shook the ma.s.ses of foliage. The operation was, on the whole, more neatly performed than at Rio. When the tea was perfectly dry and removed from the pan, it was placed aside in a box, shaded from the air and light, and was considered ready for present use, on the spot; but M. Feigo informed me, that when sent to a distance, the cases were hermetically closed, and the tea underwent an extra dessication over the fire.

The plantations belonging to M. Feigo, and surrounding his chagara, are extensive, containing about 20,000 tea shrubs, of fine growth and high vigor, most of them six or eight years old, set in regular lines, a metre asunder from each other, and the lines with a metre and a half between them. The soil is excellent, argillaceo-ferruginous, as is generally the case near St. Paul.

In the Botanic Garden at St. Paul, some squares are devoted to the growth of tea; but I am not aware that the leaves are ever subject to preparation.

M. da Luz had invited us to inspect his tea-grounds near Nossa Senhora da Penha, and I went thither, accompanied by Messrs.

Barandier and Houlet. The cultivation is admirable, the soil excellent, and the tea-plants peculiarly vigorous. Each shrub was so placed that a man can easily go all round it, and _young plants, self-sown, were springing up below every old one_; of these offsets, I was made welcome to as many as I could take away, and should have had a great stock, but that the ground had been very recently cleared. M. da Luz showed me his magazines of prepared tea, which were extensive and well stocked.

Hence I went to the property of a lady, Donna Gertrude Gedioze Larceda, situated at the foot of Jarigur, a mountain famed for its gold mines, and pa.s.sed two days in exploring this celebrated locality, and then visited the Colonel Anastosio on my way back to St. Paul. These plantations are in the most prosperous condition, situated on a sloping and well-manured tract behind the habitations.

The shrubs are generally kept low, and frequently cut, so as to, make them branching, by which the process of picking the leaves is rendered easier. There may be 60,000 or 70,000 plants, but a third of them were only set a year before. Every arrangement is excellently conducted here; the pans kept very clean, though perhaps rather thin from long use and the fierceness of the fires. But the general good order that prevails, speaks much in favor of the tea produced in this neighbourhood. The colonel showed me his warehouse, where the tea is stored in iron jars, narrow-necked and closed by a tight fitting stopper. I ventured to put some questions to Colonel Anastosio respecting the sale of the produce. He gave me to understand that he was by no means eager to sell; but, confident of the good quality, he waited till application was made to him for it, as the tea is thought to improve by time, and the price is kept up by there being a small supply. With respect to the cost of its production in Brazil, he said, this was so great that, to make it answer to the grower, a price of not less than 2,000 reis, about six francs (5s.), must be got for each pound. The whole labor in Brazil is done by slaves, who certainly do not cost much to keep, but who, on the other hand, work as little as they can help, having no interest in the occupation. The slaves, too, bear a high price, and the chances of mortality, with the exorbitant value of money in Brazil, augment their selling value.

The Major da Luz kindly presented me with 300 young tea-plants, which he had caused his negroes to pull up for me; and in an adjoining farm, where an immense tract planted with tea is now allowed to run to waste, being no object of value to the proprietor, I was permitted to take all I could carry away; and in a single day's time, M. Houlet and I, aided by some slaves, succeeded in possessing ourselves of 3,000 young plants, which we carefully arranged in bamboo baskets (here called cestos). To diminish the weight, M. Houlet removed as little soil as possible; but carefully wetted the roots before closing the baskets, and covered them with banana leaves. In one garden, the largest I have seen devoted to the growth of tea, but which is not particularly well kept, I saw that the s.p.a.ces between the shrubs were planted with _maize_, and the bordering of the squares which intersect this vast plantation, and the whole of which is inclosed with valleys of _Araucaria Brasiliensis_, is formed of little dwarf tea-plants, which are kept low by cutting their main shoots down to the level of the soil.

On the 8th of February I again embarked in the steam-boat to return to Rio Janeiro, and when we came in sight of St. Sebastian, I left M. Houlet to proceed to the city alone, charging him to take the very greatest care of our package of tea-plants, as well as of the nursery-ground at St. Theresa, while I should visit the flouris.h.i.+ng colony of Ubatuba, inhabited by French families, who cultivate most successfully _coffee_, and other useful vegetables. After a delightful sail through an archipelago of enchanting islands, I landed at Pontagrossa, where I was most kindly received, and spent a week, obtaining much and varied information, both respecting cultivated plants and the kinds of trees which grow spontaneously in the virgin forests of this lovely land, and afford valuable woods for building, cabinet work, and dyeing. Finally, I visited the tea plantations of M. Vigneron, which are remarkably fine, though their owner finds a much more profitable employment in the growth of _coffee_, which is very lucrative. He kindly gave me a quant.i.ty of young tea-plants and chocolate trees. Reluctantly quitting these worthy colonists, I re-embarked in a Brazilian galliot, which took me back to Rio Janeiro in the close of February. There I found the tea-plants from St. Paul, set by M. Houlet, in our garden at St.

Theresa, and I added to them the stock I had brought from Ubatuba.

All the very young ones had perished on the way, from the excessive heat, and M. Houlet had much difficulty in saving the others.

M. Guillemin concludes his interesting narration with this partially discouraging fact;--that though the culture of the tea-shrub succeeds perfectly well in Brazil; though the gathering of the foliage proceeds with hardly any interruption during the entire year; though the quality (setting aside the aroma, which is believed to be artificially added) is not inferior to that of the finest tea from China--still the growers have not realised any large profits.

They have manufactured an immense quant.i.ty of tea, to judge by what he saw in the warehouses at St. Paul, but they cannot afford to sell it under six francs for the half kilogramme (a pound weight), which is higher than Chinese tea of equally good quality. This is, however, precisely one of those commodities in which free labour, that is, the labor of a free peasant's family, the wife and children, the young and the old, can successfully compete with slave labor, and considerably undersell it. It is manifest, from the remarks of M. Guillemin, that the cost for plantation slaves, under a system apparently so profitable as labor without wages, is a dead weight on the Brazilian planter."

_Paraguay Tea._--A species of holly (_Ilex Paraguensis_), which grows spontaneously in the forest regions of Paraguay, and the interior of South America, furnishes the celebrated beverage called _Yerba Mate_, in South America. The evergreen leaf of this plant is from four to five inches long; when prepared for use as tea it is reduced to powder, and hence the decoction has to be quaffed by means of a tube with a bulb perforated with small holes.

The leaves yield the same bitter principle called theine, which is found in the leaf of the Chinese tea-plant, the coffee berry, &c.

Various other species of Ilex are sometimes employed in other parts of South America for a similar purpose. Although the leaves may not contain as much of the agreeable narcotic oil as those of the China shrub, in consequence of the rude way in which it is collected and prepared for use, yet it is much relished by European travellers in South America, and would doubtless enter largely into consumption if imported into this country at a moderate rate of duty.

The consumption in the various South American Republics is estimated at thirty or forty millions of pounds annually. It is generally drank without sugar or milk.

There are no correct data for calculating the exports, but some authorities state the amount sent to Santa Fe and Buenos Ayres at eight millions of pounds.

A great trade is carried on with it at Sta. Fe, where it is brought from the Rio de la Plata. There are two sorts, one called "Yerba de Palos," the other, which is finer, "Yerba de Carnini." Frezier tells us that, in the earlier part of the 17th century, above 50,000 arrobas, or more than 12,000 cwt. of this herb were brought into Peru from Paraguay, exclusive of about 25,000 arrobas taken to Chile; and Father Charleroix, in his "History of Paraguay," states the quant.i.ty s.h.i.+pped to Peru annually at 100,000 arrobas, or nearly 2,500,000 lbs.

My friend, Mr. W.P. Robertson, has favored me with some details as to the production of Paraguay tea. His brother has graphically described a visit he paid to the wastes or woods of the Yerba tree, with a colony of manufacturers from a.s.sumption. These woods were situated chiefly in the country adjacent to a small miserable town called Villa Real, about 150 miles higher up the river Paraguay than a.s.sumption.

The master manufacturer, with about forty or fifty hired peons or servants, mounted on mules, and a hundred bulls and sumpter mules, set out on their expedition, and having discovered in the dense wood a suitable locality, forthwith a settlement is established, and the necessary wigwams for dwellings, &c., run up. The next step is the construction of the "tatacua." This was a small s.p.a.ce of ground, about six feet square, of which the soil was beaten down with heavy mallets, till it became a hard and consistent foundation. At the four corners of this s.p.a.ce, and at right angles, were driven in four very strong stakes, while upon the surface of it were laid large logs of wood. This was the place at which the leaves and small sprigs of the yerba tree, when brought from the woods, were first scorched--fire being set to the logs of wood within it. By the side of the tatacua was spread an ample square net of hidework, of which, after the scorched leaves were laid upon it, a peon gathered up the four corners and proceeded with his burthen on his shoulders to the second place constructed, the barbacue. This was an arch of considerable span, and of which the support consisted of three strong trestles. The centre trestle formed the highest part of the arch. Over this superstructure were laid cross-bars strongly railed to stakes on either side of the central supports, and so formed the roof of the arch. The leaves being separated after the tatacua process, from the grosser boughs of the yerba tree, were laid on this roof, under which a large fire was kindled. Of this fire the flames ascended, and still further scorched the leaves of the yerba. The two peons beneath the arch, with long poles, took care, as far as they could, that no ignition should take place; and in order to extinguish this, when it did occur, another peon was stationed at the top of the arch. Along both sides of this there were two deal planks, and, with a long stick in his hand, the peon ran along these planks, and instantly extinguished any incipient sparks of fire that appeared.

When the yerba was thoroughly scorched, the fire was swept from the barbacue or arch; the ground was then swept, and pounded with heavy mallets, into the hardest and smoothest substance. The scorched leaves and very small twigs were then thrown down from the roof of the arch, and, by means of a rude wooden mill, ground to powder.

The yerba or tea was now ready for use; and being conveyed to a larger shed, previously erected for the purpose, was then received, weighed, and stored by the overseer. The next and last process, and the most laborious of all, was that of packing the tea. This was done by first sewing together, in a square form, the half of a bull's hide, which being still damp, was fastened by two of its corners to two strong trestles, driven far into the ground. The packer then, with an enormous stick, made of the heaviest wood, and having a huge block at one end, and a pyramidal piece to give it a greater impulse at the other, pressed, by repeated efforts, the yerba into the hide sack, till he got it full to the brim. It then contained from 200 to 250 pounds, and being sewed up, and left to tighten over the contents as the hide dried, it formed at the end of a couple of days, by exposure to the sun, a substance as hard as stone, and almost as weighty and impervious too.

Having described the process of making ready the yerba for use, we will now accompany Mr. Robertson to the woods, to see how it is collected.

"After all the preparations which I have detailed were completed (and it required only three days to finish them), the peons sallied forth from the yerba colony by couples. I accompanied two of the stoutest and best of them. They had with them no other weapon than a small axe; no other clothing than a girdle round their waist and a red cap on their head; no other provision than a cigar, and a cow's horn filled with water; and they were animated by no other hope or desire, that I could perceive, than those of soon discovering a part of the wood thickly studded with the yerba tree. They also desired to find it as near as possible to the colonial encampment, in order that the labor of carrying the rough branches to the scene of operations might be as much as possible diminished.

We had scarcely skirted for a quarter of a mile the woods which shut in the valley where we were bivouacked, when we came upon numerous clumps of the yerba tree. It was of all sizes, from that of the shrub to that of the full-grown orange tree; the leaves of it were very like those of that beautiful production. The smaller the plant, the better is the tea which is taken from it considered to be.

To work with their hatchets went the peons, and in less than a couple of hours they had gathered a mountain of branches, and piled them up in the form of a haystack. Both of them then filled their large ponchos with the coveted article of commerce in its raw state, and they marched off with their respective loads. Having deposited this first load within the precincts of the colony, the peons returned for a second, and so on till they had cleared away the whole ma.s.s of branches and of leaves cut and collected during that day. When I returned to the colony I found the peons coming by two and two, from every part of the valley, all laden in the same way.

There were twenty tatacuas, twenty barbacues, and twenty pies of the yerba cut and ready for manufacture. Two days after that the whole colony was in a blaze, tatacuas and barbacues were enveloped in smoke; on the third day all was stowed away in the shed; and on the fourth the peons again went out to procure more of the boughs and leaves."--(_Letters on Paraguay_, vol. ii. p. 142-147).

Each peon or laborer, going into the woods for six months, can procure eight arrobas, or 200 lbs. of yerba a day. This, at the rate of two rials, or 1s. for each arroba, would make his wages per day 8s.; and this for six months' work, at six days in the week, would produce to the laborer a sum of 57 12s.

Wilc.o.c.kes, in his "History of Buenos Ayres," published in 1807, states:--"Though the herb is princ.i.p.ally bought by the merchants of Buenos Ayres, it is not to that place that it is carried, no more being sent thither than is wanted for the consumption of its inhabitants and those of the vicinity; but the greatest part is dispatched to Santa Fe and Cordova, thence to be forwarded to Potosi and Mendoza. The quant.i.ty exported to Peru is estimated at 100,000 arrobas, and to Chile 40,000. The remainder is consumed in Paraguay, Tuc.u.man, and the other provinces. It is conveyed in parcels of six or seven arrobas, by waggons, from Santa Fe to Jugui, and thence by mules to Potosi, La Paz, and into Peru proper. About four piastres per arroba is the price in Paraguay, and at Potosi it fetches from eight to nine, and more in proportion as it is carried further."

SUGAR.

Sugar is obtained from many gra.s.ses; and, indeed, is common in a large number of plants. It is procured in Italy from _Sorghum saccharatum_; in China, from _Saccharum sinense_; in Brazil, from _Gynerium saccharoides_; in the West Indies, from _saccharum violaceum_; and in many other parts of the world from _S officinarrum_. The last two are commonly known as sugar canes, and they are generally considered as varieties of a single species, _S. officinarum_, which is now widely spread over different parts of the world.

Some curious specimens of palm sugars were exhibited at the Great Exhibition of 1851, among others,--gomuti palm sugar (_Arenga saccharifera_) from Java; date palm sugar, from the Deccan; nipa sugar, from the stems of _Nipa fruticans_, and sugar from the fleshy flowers of _Ba.s.sia latifolia_,--an East Indian tree.

Among the other sugars shown were beet root sugar, maple sugar, date sugar, from Dacca, sugar from the b.u.t.ter tree (_Ba.s.sia butyracea_), produced in the division of Rohekkund, in India; and sugar candy, crystallized by the natives of Calcutta and other parts of India.

Sugar and mola.s.ses from the grape, were also shown from Spain, Tunis and the Zollverein.

Sugar, or sugar candy, has been made in China from very remote antiquity, and large quant.i.ties have been exported from India, in all ages, whence it is most probable that it found its way to Rome.

The princ.i.p.al impurities to be sought for in cane sugar are inorganic matter, water, mola.s.ses, farina, and grape, or starch sugar. The latter substance is occasionally, for adulterating purposes, added in Europe to cane sugar; it may be detected by the action of concentrated sulphuric acid and of a solution of caustic pota.s.sa; the former blackens cane sugar, but does not affect the starch sugar, while pota.s.sa darkens the color of starch sugar, but does not alter that of cane sugar. But the copper test is far more delicate. Add to the solution to be tested, a few drops of blue vitriol, and then a quant.i.ty of pota.s.sa solution, and apply heat; if the cane sugar is pure, the liquor will remain blue, while, if it be adulterated with starch sugar, it will a.s.sume a reddish yellow color.

Inorganic matter is determined by incineration, farina by the iodine test, water by drying at 210 deg., and mola.s.ses by getting rid of it by re-crystalization from alcohol, as also by the color and moisture of the article.

The natural impurities of sugar are gum and tannin; gum is detected by giving a white precipitate with diacetate of lead, and tannin by giving a black coloration or precipitate with persulphate of iron.

An experienced sugar dealer easily judges of the value of sugar by the taste, smell, specific gravity, moisture and general appearance.

The value of mola.s.ses may be determined by drying at 220 degs., and by the taste.

The commercial demand for sugar is mainly supplied from the juice of the cane, which contains it in greater quant.i.ty and purity than any other plant, and offers the greatest facilities for its extraction.

Although sugar, identical in its character, exists in the maple, the coco-nut, maize, the beet root, and mango, and is economically obtained from these to a considerable extent, yet it is not sufficiently pure to admit of ready separation from the foreign matter combined with it, at least by the simple mechanical means, the ordinary producers usually have at command; unless carried onto a large extent, and with suitable machinery and chemical knowledge and appliances.

The different species of commercial sugar usually met with in this country, are four, viz:--brown, or muscovado sugar (commonly called moist sugar); clayed sugar, refined or loaf sugar, and sugar candy; these varieties are altogether dependent on the difference in the methods employed in their manufacture.

The cultivation of the sugar cane, and the manufacture of sugar, were introduced into Europe from the East, by the Saracens, soon after their conquests, in the ninth century. It is stated by the Venetian historians, that their countrymen imported sugar from Sicily, in the twelfth century, at a cheaper rate than they could obtain it from Egypt, where it was then extensively made. The first plantations in Spain were at Valencia; but they were extended to Granada, Mercia, Portugal, Madeira, and the Canary Islands, as early as the beginning of the fifteenth century. From Gomera, one of these islands, the sugar cane was introduced into the West Indies, by Columbus, in his second voyage to America in 1493. It was cultivated to some extent in St.

Domingo in 1506, where it succeeded better than in any of the other islands. In 1518, there were twenty-eight plantations in that colony, established by the Spaniards, where an abundance of sugar was made, which, for a long period, formed the princ.i.p.al part of the European supplies. Barbados, the oldest English settlement in the West Indies, began to export sugar in 1646, and as far back as the year 1676 the trade required four hundred vessels, averaging one hundred and fifty tons burden.

The common sugar cane is a perennial plant, very sensitive to cold, and is, therefore, restricted in its cultivation to regions bordering on the tropics, where there is little or no frost. In the Eastern hemisphere its production is princ.i.p.ally confined to situations favorable to its growth, lying between the fortieth parallel of north lat.i.tude and a corresponding degree south. On the Atlantic side of the Western continent, it will not thrive beyond the thirty-third degree of north lat.i.tude and the thirty-fifth parallel south. On the Pacific side it will perfect its growth some five degrees further north or south. From the flexibility of this plant, it is highly probable that it is gradually becoming more hardy, and will eventually endure an exposure and yield a profitable return much further north, along the borders of the Mississippi and some of its tributaries, than it has. .h.i.therto been produced. In most parts of Louisiana the canes yield three crops from one planting. The first season is denominated "plant cane," and each of the subsequent growths, "ratoons." But, sometimes, as on the prairies of Attakapas and Opelousas, and the higher northern range of its cultivation, it requires to be replanted every year. Within the tropics, as in the West Indies and elsewhere, the ratoons frequently continue to yield abundantly for twelve or fifteen years from the same roots.