Choolahs.  These are formed of kucha bricks, and are 10 inches high,
    101/2 inches deep, and generally about 2 feet in diameter.

    Funnel made of bamboo to allow the heated air from the choolahs to
    pass through the tea; it is seldom used; the Chinese tea
    manufacturers preferring one made in the tea basket by the hand.

Oven for firing green tea made of kucha bricks.  The pans are inclined at an angle of 50.  In front the oven is 3 feet 2 inches in height, behind 4 feet 8 inches, length 51/2 feet, breadth 3 feet.  Door 10 inches from the base, 1 foot 2 inches high, and 7 inches wide.

    Frames for placing baskets.  The first being inclined.

    Baskets for collecting leaves.

    Shovel, &c., used in regulating the fire.

Winnowing machine.  This is a common winnowing machine, with a box 2 feet 10 inches in length, 1 foot 2 inches in breadth, and 1 foot 3 inches in depth, attached to the bottom of the hopper, and closely fitted into the middle of the circular apartment which contains the fanners.  This box is entirely closed above (unless at the small opening receiving the hopper) and at the sides.  At the base there are two inclined boards which project from the side of the machine 6 inches, and are partly separated from each other by angular pieces of wood.  The end towards the fanners is open, the other is partly closed by a semicircular box which is moveable.

    I shall now give the dimensions of the different parts of this
    machine, which may be useful to parties wishing to make up similar
    ones to those employed in the manufactories.

External frame 7 feet 2 inches in length, 18 inches in breadth, and 5 feet 8 inches in height.  Hopper 2 feet 10 inches above, and 1 foot 8 inches in depth.  Frame of box for fanners 3 feet 9 inches in diameter.  Hopper frame 2 feet 7 inches.  Semicircular box, in length 2 feet 5 inches and 7 inches in depth.  Inclined plane at base, first 15 inches, second 13 inches.

I may briefly state how this machine acts.  With the right hand the fanners are propelled by the crank, and with the left hand the bottom of the hopper is opened by removing the wood.  The flat piece of wood (the regulator) is held in the hand to regulate the quantity of tea that passes down.  An assistant then throws a quantity of tea into the hopper which escapes through the apartment, and there meets the air.  The first kind of tea falls down the inclined plane into one box which has been placed to receive them, the second are propelled further on, and fall into another box, and the lighter particles are propelled on to the semicircular end, and fall into a third box.

Note on the culture of the tea plant at Darjeeling, in 1847, by Dr. A. Campbell, Superintendant.—­About six years ago I received a few tea seeds from