150 I'1.AV0RING AND BEVERAGE PLANTS 



powerfull}' acting substance posscssino- poisonous properties 

 when used in nioi-e than very small amount. 



57. Non-alcoholic beverages include those made from 

 unfermented fruit juices, as, for example, lemonade; th(xsc 

 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 



'^-1 T'"i, '•} % 



\ '■% "<^ 



Fig. 148, II. — French Rose {Ru-^u ijaUica, Rose Family, Rosacea-). (Bail- 

 Ion.) — Shrub about 1.5 ni. 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 taystalline 

 constituent which belongs to the class of substances known 

 as alkaloids. That of tea has been called theiiic, of coffee 

 caffeine, and of cacao theobromine. Theine and caffeine have 

 been found by chemists to lie identical, antl to differ but 

 slightly from thcobromin(\ 



Alkaloids differ chemically from oils and carbohydrates 

 in containing nitrogen, anil are distinguished from other 



