MINOR VEGETABLE PRODUCTS AND THEIR SOURCES. 197 
rious samples of coffee beans, 0.8 to 1; dried coffee leaves, from Suma- 
tra, 1.26; Paraguay tea, 1.25. In addition to theine, guarana contains 
a coloring matter, apparently analogous to the tannin in cinchona bark, 
and also a fatty matter, which, like the fat of chocolate, does not readily 
become rancid. 
Another species of this genus, Pauilinia cupana, also enters into the 
composition of a favorite national diet drink. Its seeds are mingled 
with cassava and water, and allowed to pass into a state of fermenta- 
tion bordering on the putrefactive, in which state it is the favorite 
drink of the Orinoco Indians. 
Kola nut.—A comparatively new source of theine kas lately been dis- 
covered in the kolanut. Thisis the seed of Cola acuminata, (Sterculiacec,) 
a tree attaining a height of 40 feet, a native of western tropical Africa, 
where it grows mostly in the vicinity of the coast. Under the name of 
kola or cola, or goora nuts, the seeds of this tree have been used for 
centuries as a kind of condiment by the natives of Southern Africa, and 
no product of that country occupies so exalted a position in the social or 
dietetic economy of native tribes, or constitutes so important an article 
of traffic as these seeds. ; 
From the fact that the use of the kola nut tends to sleeplessness, it 
-was conjectured that it might contain a principle similar to that which 
exists in tea and coffee, and a chemical analysis of the dried seeds shows 
that they contain about 2.13 per cent. of theine—about equal to the 
quantity found in good black tea. This, however, is not deemed a true 
test of the value of these nuts, as it is in the fresh state that they are 
generally used by the natives, and when dried they are considered to 
have depreciated in value, and are used by the poorer or lower classes. 
New Jersey tea.— Under this name the leaves of Ceanothus Americanus 
(Rhamnacee) have been used in infusion, particularly during the war of 
Independence. Although it has none of the peculiar properties of Chi- 
nese tea, it produces a pleasant aromatic beverage. It has some medi- 
cinal qualities, and has been used as a dye for wool, producing a nan- 
keen or cinnamon color. 
Swedish coffee—The seeds of Astragulus Beticus (Leguminosae) are used 
in place of, and more frequently with, the coffee bean, and the plant is 
cultivated in some parts of Europe for this purpose, the seeds being 
known as Swedish coffee. 
Yaupon tea.—This is prepared from the leaves of Ilex cassine, (Aquifo- 
liacew,) a native of the Southern States. It was formerly much used by 
the Indians; an infusion from the leaves, probably mixed with leaves 
from other species of the same genus, formed their black drink, which 
was said to act upon them like opium. It is still used as a tea occa- 
sionally, and medicinally as an aperient and diuretic. 
Betel nut.—This famous masticatory is the fruit of Aveca catechu, 
(Palmacee,) a handsome palm cultivated in many tropical climates, both 
east and west. The fruit is about the size of a hen’s egg, of a reddish 
yellow color, and with a thick fibrous rind inclosing the seed. The lat- 
ter is known under various names, such as pinang, betel nut, bonga, 
areca nut, &c., and is about the size of a nutmeg—conical, flattened at 
the base, brownish externally, and internally mottled like a nutmeg. 
The nuts vary somewhat in size, but their value depends upon their ap- 
pearance when cut open. When the white or medullary portion which 
intersects the red or astringent part is small, and has assumed a bluish 
tinge, and the astringent part itself is of good red color, the nut is con- 
sidered of the best quality; but when the medullary portion is in larger 
quantity, the nut is more mature, lacks astringeney, and is not so much 
