BEVERAGES 81 



amounting in all from 500 to 700 pods, or about 75 pounds of 

 kola nuts per tree. The planting distance for the kola nut is 

 about 20 by 20 feet. In preparing the product for the trade, 

 the pods are merely removed and the nuts dried in the sun. 

 Considerable effort has been put forth to extend the use of 

 the kola nuts as a beverage. Some hesitation must be felt, 

 however, in recommending the use of such material on account 

 of its high caffein content. In Europe the kola nut has been 

 used to some extent with cacao in making a beverage. 



GUARANA 



The woody climber, known as Paullinia sorbUis, native of 

 South America, particularly in Brazil, bears seeds which are 

 used in the preparation of the beverage known as guarana. 

 This woody climber bears flowers in axillary panicles and an 

 ovoid fruit about the size of the grape, ripening its seed in 

 October. The seeds are removed from the hard shell, washed, 

 roasted about 6 hours, and then removed from the inside pa- 

 perlike shells by beating. In preparing the beverage, the seeds 

 are ground, moistened, made into a paste, rolled into cylinders, 

 and dried. This material is then used in producing an infusion 

 which is consumed as a beverage. The flavor somewhat re- 

 sembles cocoa, but is bitter. The beverage is occasionally called 

 Brazilian cocoa. It is used only in South America and chiefly 

 by the Indians. The seeds contain about 4 per cent, of caffein 

 and the beverage is highly stimulating. 



