( 100 ) 
2204. The same, finely broken. 
2205. The same powdered. 
2206. Another sample of the leaves, more finely powdered. 
2207. The maté prepared for use by a special process. 
2208. Implements used in preparing and drinking the beverage maté. 
2209. Indian black draught. Cassena.—The leaves of Ilex vomitoria Ait. (Same 
family as last). Native of the southeastern United States. These leaves 
contain a fraction of one per cent. of caffeine and were largely used by the 
aborigines in a beverage that produced the stimulating effects of tea and 
coffee. 
2210. Guarana.—A dried paste consisting chiefly of the kernels of the seeds of 
Paullinia Cupana Kunth. (Sapindaceae—Soap-berry Family), native and 
cultivated in tropical South America,—roasted, crushed, and moulded into 
forms. These seeds contain a larger percentage of caffeine, or guaranine, 
than any other known substance, and guarana is a stimulating beverage 
like tea and coffee, but far more powerful. The beverage is made either 
by infusion, like tea and coffee, or more often by stirring the powder in 
cold water. Like tea and coffee, it is a habit-forming drug and tends 
when used in excess to destroy the central nervous organization, produc- 
ing palsy in various forms and degrees. 
2211. New Jersey tea. Ceanothus.—The leaves of Ceanothus amerianus L. 
(Rhamnaceae—Buckthorn Family). Native of eastern North America. 
It is said that the patriotic citizens of New Jersey used these leaves as a tea 
substitute during the Revolutionary embargo on tea. These leaves do not 
contain caffeine nor any principle having similar properties. Collected 
by H. H. Rusby at Upper Montclair, New Jersey. 
2212. Another sample of the same, Same donor. 
CoFFEE 
Coffee is the roasted ripe seed of several species of Coffea, 
almost all C. arabica L. (Rubiaceae—Madder Family), 
native of the Orient and now cultivated in all tropical 
countries. The plant is a shrub, bearing an abundance of 
deep-green glossy leaves and in their axils clusters of large, 
white, handsome, and fragrant flowers. The flowers are 
succeeded by berry-like fruits, each containing two seeds. 
These seeds are freed from pulp and cleansed, after which 
a thin, tough covering, technically known as “parchment,” 
is removed. They are then roasted so as to develop their 
aroma and flavor, and to render them brittle and easily 
ground, after which they are ground for use in the well- 
known way. Coffee varies greatly in its percentage of 
caffeine, from 1.5 to 3.5 per cent., and consequently in 
