observed effects of tea upon the human system.

Professor Johnston (before quoted) says that tea "exhilarates
without sensibly intoxicating. It excites the brain to increased
activity and produces wakefulness; hence its usefulness to hard
students, to those who have vigils to keep, and to persons who
labor much with the head. It soothes, on the contrary, and stills
the vascular system, (arteries, veins, capillaries, etc.), and
hence its use in inflammatory diseases, and as a cure for
headaches. Green tea, when strong, acts very powerfully on some
constitutions, producing nervous tremblings and other distressing
symptoms, acting as a narcotic, and in inferior animals even
producing paralysis. Its exciting effect upon the nerves makes it
useful in counteracting the effects of fermented liquors, and the
stupor sometimes induced by fever." And again, tea "lessens
waste," and diminishes the quantity of food required; "saves
food; stands to a certain extent in the place of food, while at
the same time it soothes the body and enlivens the mind."

Professor A. H. Church, of Oxon, England, in one of his often
quoted books on Food, says that "the infusion of tea has little
nutritive value, but it increases respiratory action, and excites
the brain to greater activity."

J.C. Hutchinson, M.D., (late President Medical Society of State
of New York), remarks that caffein, which he regards as identical
with theine, "is a gentle stimulant, without any injurious
reaction. It produces a restful feeling after exhausting efforts
of mind or body; it tranquilizes but does not disqualify for
labor, and therefore it is highly esteemed by persons of literary