MATE, or Paraguay Tea: the leaves and young shoots of a species of holly, Thea Paraguayensis, used universally in Brazil and also extensively in other parts of South America, in the brewing of a beverage which corresponds to the "tea" of other countries. The leaves are ground to a coarse powder and the shoots or twigs are broken into small pieces. Their collection and preparation is an important industrial occupation in both Brazil and Paraguay. The title "mate," now generally employed, was applied originally to the vessels in which the tea is infused. These vessels, or bowls, are generally dried gourds, which in many cases have been carefully developed into a variety of curious forms. A small quantity of the leaves, properly called Yerba Mate, is put into the gourd, and it is then filled with boiling water. Each person holds a small tube called a "Bombilla," and with this he sucks up the infusion and passes the bowl back to be filled again for the next guest. One end of the Bombilla is finished with a small bulb of delicate basket work or perforated metal, which acts as a strainer to prevent the powder or other particles from being sucked up into the mouth. The beverage is very hot-much too hot indeed to be generally pleasant for novices! The effect of the mate beverage is stimulating, restorative and diuretic, and because of these properties it is frequently prescribed for hospital use in countries in which it is otherwise practically unknown. An average analysis shows components very similar to that of tea and coffee, including an important percentage of their stimulating principle (Theine and Caffeine). More than 120,000,000 pounds of Mate are exported annually from Brazil, and 5,000,000 pounds from Paraguay, to other sections of South America, but it has never found favor as an article of general consumption in other parts of the world.