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 

 unfermentcd 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. L50) or cacao (Fig. 115). The plants 







^^55=^^ 







Fig. 148, II. — French Rose (Rosa gallica, Rose Family, Rosaccce). (Bail- 

 Ion.) — Shrub about 1.5 m. tall; leaves hairy beneath; flowers pink to 

 crimson; fruit brick-red. Native 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 



