150 FLAVORING AND BEVERAGE PLANTS 
powerfully acting substance possessing poisonous properties 
when used in more than very small amount. 
57. Non-alcoholic beverages include those made from 
unfermented fruit juices, as, for example, lemonade; those 
made with syrups flavored with various essences, such as 
soda water mixtures; and those made by steeping the dried 
leaves of the tea-plant (Fig. 149), or boiling the prepared 
seeds of coffee (Fig. 150) or cacao (Fig. 115). The plants 
Fia. 148, II.—French Rose (Rosa gallica, Rose Family, Rosacew). (Bail- 
lon.)—Shrub about 1.5 m. tall; leaves hairy beneath; flowers pink to 
crimson; fruit brick-red. N ative home, Middle and Southern Europe, 
and Western Asia. This species crossed more or less with others is the 
principal source of ‘‘attar of roses.” 
yielding fruit juices or flavoring matters used for beverages, 
have already been sufficiently described for our present pur- 
pose. 
Tea, coffee, and cacao agree in each containing a crystalline 
constituent which belongs to the class of substances known 
as alkaloids. That of tea has been called theine, of coffee 
caffeine, and of cacao theobromine. Theine and caffeine have 
been found by chemists to be identical, and to differ but 
slightly from theobromine. 
Alkaloids differ chemically from oils and carbohydrates 
in containing nitrogen, and are distinguished from other 
