io6 
Guiana and Venezuela. 5 It has been used from time immemorial by 
the numerous tribes inhabiting the Amazon basin, in the form of 
powder made by grating the stick of guarana into water to make a 
refreshing drink. 6 ' Besides its medicinal properties, this substance 
has a reputation for affording a refreshing beverage similar in its 
effects to tea and coffee. It is grated into a powder, very like 
powdered cacao in appearance. Two spoonfuls of this powder are 
mixed in a tumbler of water, and this drink is regarded as a stimulant 
to the nerves, and, like strong tea or coffee, is said to take away the 
disposition to sleep.’ 7 
Dorvault 8 states that guarana was first brought to Europe by 
Cadet de Gassicourt in 1817, and this date is confirmed by Tschirch. 9 
It was not, however, until 17th September, 1822, that Merat received 
a large consignment of the drug from M. Gomes. This was sent 
without any details as to its preparation, but mentioning that one or 
two drachms were rasped into a glass of water by means of a very 
rough bone, which was usually sold with the drug. Martius seems to 
have informed Merat that the juice of the plant, roughly reduced to 
an extract, formed the guarana of commerce, and Merat 10 adds that 
the odour of the sample suggested the presence of added cacao 
powder. 
Hanbury 11 describes guarana as ‘ the basis of a favourite beverage 
in some parts of Brazil.’ He does not seem to be aware of any special 
medicinal action of the drug, nor have I been able to find any further 
reference to it in any of his publications. Guarana is not spoken of 
in the standard text book of Pereira, » nor in an older work by 
Woodville . 13 
x KtrAKA 1 ion and Description 
Guarana is official in the Spanish Pharmacopoeia 14 under 
heading ' Paulinia,’ where it is described as a product obfc 
y trituration with heat of the seeds of Paullinia sorbills, Ma 
a Sapindaceous plant of Brazil. Roundish, ovoid, or cylindrical n, 
of 150 to 200 grammes weight, brittle and of brownish-black c 
■'V, ‘y^galar, granular and of brownish-red fract 
ccasionaliy the remains of the seed coat are met with, or sped 
astt/V c?' Characteristic weak odour and bitter 
g taste. Should contain at least three per cent, of caff 
