3i8 TEXTBOOK OF BOTANY 



seed oil cake is produced in the same way from flax seeds, 

 and coconut oil cake from the inner part of the coconut. 



336. Beverages. — Aside from water (which is the basis 

 of all liquids suitable for drinking) and milk, • practically all 

 of the great variety of beverages used in different parts of the 

 world are derived from plants, either directly by extracting 

 the juices, or by fermenting or fermenting and distilling. 

 Comparatively few of the beverages so obtained are entirely 

 lacking in stimulating qualities ; among the non-stimulating 

 ones are coconut milk, fresh grape juice, and fresh cider. 

 Trees of two Brazilian species (as well as other sorts in other 

 regions) are known as " cow trees " because of their milk-like 

 juice, which is used for food. With the non-stimulating 

 beverages must be included various coffee substitutes made 

 by roasting or otherwise treating some of the cereal grains ; 

 and chicory, whose roasted and ground roots are largely 

 employed as a substitute and adulterant for coffee. 



Much more extensively used than any thus far mentioned 

 are those mildly stimulating beverages whose effect is due to a 

 substance produced by the plant from which they are made. 

 Of this class, tea and coffee are best known. Tea is made 

 from the young leaves of a plant that is grown in Japan, China, 

 India, Ceylon, and Java, and to a small extent in South 

 Carolina and some other localities. Coffee is made from the 

 bean-like seeds of a shrub or small tree. More than three- 

 fourths of the world's supply of coffee comes from Brazil ; 

 smaller amounts are produced in Mexico, Central America, 

 the West Indies, Venezuela, and Java. The stimulating 

 substance (caffein or thein) is the same in both tea and 

 coffee. Chocolate and cocoa come from the seeds of the 

 cacao tree. Chocolate is made by roasting, crushing, and 

 grinding the seeds into a fine paste ; it contains about fifty 

 per cent of oil. If part of the oil is removed, the substance 

 remaining is cocoa. The extracted oil is cocoa butter. 

 Chocolate and cocoa contain a small proportion of a stimu- 



