SS FOOD FOR THE TROPICS 



Soudan) ; Nangoue (Monbuttoo country) ; and Kokorokou 

 (Niam Niam country). 



Each nut has from five to fifteen seeds. The epidermis 

 or skin of the seed is the principal seat of the colouring 

 matter, and beneath it the seed consists of starchy material, 

 etc., with the caffeine and theobromine. The seeds can 

 be treated like the cocoa bean. When dried they lose their 

 bitterness, giving place to a sweeter flavour. 



Kola contains 0*023 per cent, of theobromine, caffeine 

 (theine) 2*34, and a little volatile oil, etc. 



Yerba Mate 



{Ilex par agimyensis^ etc.) 



A native of Brazil and Paraguay, where it forms woods, 

 called "yerboles." 



The leaves are collected, placed in a hide net, and well 

 dried by a fire lighted underneath, care being taken that 

 none are burned. They are next pulverized to a coarse 

 powder by means of a rude wooden mill ; then pounded into 

 dust, the whole being afterwards packed in hides. In 1884, 

 8,000,000 lbs. were consumed in South America, where the 

 beverage made from it is universally used. It is sucked 

 through a tube called a Bombilla. 



Yerba Mate contains 1*3 per cent, of theine and a little 

 volatile oil, etc. 



Coffee 



(jOoffea arahica) 



A native of Abyssinia, East Africa, and cultivated in all 

 tropical countries. 



