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2172.1. Strawberry syrup.—The preceding, preserved with sugar. Presented by 
the J. Hungerford Smith Company, of Rochester, New York. 
2173. Grapes.—The ripe fruit of various species of Vitis (Vitaceae—Grape Family). 
2174. Grape juice.—The unfermented juice expressed from the preceding. 
2174.1. Grape syrup. The preceding preserved with sugar. Presented by the 
J. Hungerford Smith Company, of Rochester, New York. 
2175. Apples. The fruit of Malus Malus (L.) Britton. (Malaceae—Apple Family.) 
Native of Europe and cultivated in many varieties in all temperate regions. 
2176. Apple juice. The unfermented juice expressed from apples. 
2177-2181. Ginger ale and the substances used in its manufacture. Alcohol is 
either entirely wanting or present in only minute amount. They were 
presented by the Gosman Ginger Ale Company, of Baltimore, Maryland. 
2177. African ginger. Ginger produced in Africa. (See No. 1396.) 
2177.1. Ground African ginger. 
2178. Jamaica ginger. Ginger produced and prepared in Jamaica. 
2178.1. Ground Jamaica ginger. 
2179. Ginger ale. A sparkling or carbonated beverage flavored with ginger and 
lemon juice, and sweetened. 
2179.1. Ginger syrup. A syrup prepared from ginger and used for flavoring. 
Presented by the J. Hungerford Smith Company, of Rochester, New York. 
2180. Cayenne pepper or Capsicum. (See No. 1591). Sometimes substituted for 
ginger in making ginger ale. From the New York market. 
2181. The same in the ground state. 
TEA, oR THEA 
Ordinary tea consists of the dried leaves of Thea sinensis 
L. (Theaceae—Tea Family). Native of China and culti- 
vated in warm countries, especially in China and Ceylon. 
The plant is a much-branched shrub, bearing handsome, 
creamy-white flowers in the axils of its deep-green leaves. 
For most varieties of tea, the leaves are picked when fully 
mature and dried, usually being rolled into little cylinders 
before drying. If dried quickly, over the fire, green tea 
results; but when allowed to wilt and undergo a slight 
fermentation in heaps, being then slowly dried, the result 
is black tea. ‘Tea contains much tannic acid and from 1.5 
to 4 per cent. of caffeine (“‘theine’’), on which latter 
depends its stimulating properties, and its tendency to 
produce disorders of the nervous system when used in 
eXcess. 
2182. Picture of a tea plant. Presented by Mrs. N. L. Britton. 
2183. Picture of the gathering of tea leaves. Same donor. 
