. Plants and their uses; an introduction to botany . branch, reduced in size, showing leaves and air-roots. A, lipof the flower, and along its back the column formed of style andstamens grown together. B, C, column, side view and front view, show-ing anthers (a) and rudimentary stamen (s). D, top of column, cutlengthwise through anthers. E, seed, much enlarged. (Berg andSchmidt.) A tall, climbing herb attaching itself to trees by means ofair-roots; leaves thick; flowers yellow; fruit a pod ripening in two years,16-30 cm. long, 7-10 mm. thick. Native home, Mexico. )() 1 LAVoRIXCi AND BKVEKAC
. Plants and their uses; an introduction to botany . branch, reduced in size, showing leaves and air-roots. A, lipof the flower, and along its back the column formed of style andstamens grown together. B, C, column, side view and front view, show-ing anthers (a) and rudimentary stamen (s). D, top of column, cutlengthwise through anthers. E, seed, much enlarged. (Berg andSchmidt.) A tall, climbing herb attaching itself to trees by means ofair-roots; leaves thick; flowers yellow; fruit a pod ripening in two years,16-30 cm. long, 7-10 mm. thick. Native home, Mexico. )() 1 LAVoRIXCi AND BKVEKACiK PLANTS powerfully acting sul)stance possessing poisonous propertieswhen used in more than very small amount. 57. Non-alcoholic beverages include those made fromunfermenttd fruit juices, as, for example, lemonade; thosemade with syrups flavored with various essences, such assoda water mixtures; and those made by steeping the driedleaves of the tea-plant (Fig. 149), or boiling the preparedseeds of coffee (Fig. 150) or cacao (Fig. 115). The plants. Mm 1/ v^^W Fig. 148, II.—French Roso (Roxa gullica, Family, Rosacea-). (Bail-Ion.)—Shrub about m. tall; leaves hairy beneath; flowers pink tocrimson; fruit brick-red. Native home. Middle and Southern Europe,and Western This species more or with others is theprincipal source of attar of roses. yielding fruit juices or flavoring matters used for beverages,have already been sufficiently described for our present pur-pose. Tea, coffee, and cacao agree in each containing a crystallineconstituent which belongs to the class of substances knownas alkaloids. That of tea has been called theine, of coffeecaffeine, and of cacao theobromine. Theine and caffeine havebeen found by chemists to be identical, and to differ butslightly from theobromine. Alkaloids differ chemically from oils and carbohydratesin containing nitrogen, and are distinguished from other FLAVORING PLANTS 151
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbotany, bookyear1913
