See also:

• GUARANA (so called from the Guaranis, an aboriginal American tribe)

GUARANA (so called from the See also:

• GUARANIS

Guaranis, an aboriginal See also:

• AMERICAN

American tribe)  , the plant Paullinia Cupana (or P. sorbilis) of the natural See also:

• ORDER
• ORDER (through Fr. ordre, for earlier ordene, from Lat. ordo, ordinis, rank, service, arrangement; the ultimate source is generally taken to be the root seen in Lat. oriri, rise, arise, begin; cf. " origin ")
• ORDER, HOLY

order Sapindaceae, indigenous to the See also:

• NORTH
• NORTH, BARONS
• NORTH, MARIANNE (1830—1890)
• NORTH, ROGER (1653-1734)
• NORTH, SIR THOMAS (1535?-16o1?)

north and See also:

• WEST
• WEST, BENJAMIN (1738-1820)
• WEST, NICHOLAS (1461-1533)

west of See also:

• BRAZIL
• BRAZIL, or BRASIL

Brazil . It has a smooth erect See also:

• STEM (O. Eng. staefn, stemn, cf. Du. stain, Ger. Stamm, &c., probably related to " staff ")

stem; large pinnate alternate leaves, composed of 5 oblong-See also:

• OVAL (Lat. ovum, egg)

oval leaflets; narrow panicles of See also:

• SHORT, FRANCIS JOB (1857– )

short-stalked See also:

• FLOWERS, ARTIFICIAL

flowers; and ovoid or pyriform See also:

• FRUIT (through the French from the Lat. fructus; frui, to enjoy)

fruit about as large as a See also:

• GRAPE

grape, and containing usually one See also:

• SEED (from the root seen in Lat. serere, to sow)

seed only, which is shaped like a See also:

• MINUTE
• MINUTE (Lat. minutes, small; minuere, to make less)

minute See also:

• HORSE (a word common to Teutonic languages in such forms as hors, hros, ros; cf. the Ger. ross)

horse-See also:

• CHESTNUT (nux Castanea)

chestnut . What is commonly known as See also:

• GUARANA(so called from the Guaranis, an aboriginal American tribe)

guarana, guarana See also:

• BREAD

bread or Brazilian See also:

• COCOA

cocoa, is prepared from the seeds as follows . In See also:

• OCTOBER

October and See also:

• NOVEMBER (Lat. novem, nine)

November, at which See also:

• TIME (0. Eng. Lima, cf. Icel. timi, Swed. timme, hour, Dan. time; from the root also seen in " tide," properly the time of between the flow and ebb of the sea, cf. O. Eng. getidan, to happen, " even-tide," &c.; it is not directly related to Lat. tempus)
• TIME, MEASUREMENT OF
• TIME, STANDARD

time they become ripe, the seeds are removed from their capsules and See also:

• SUN
• SUN (0. Eng. sonne, Ger. sonne. Fr. soleil, Lat. sol, Gr. ijXior, from which comes helio- in various English compounds)

sun-dried, so as to admit of the ready removal by See also:

• HAND
• HAND (a word common to Teutonic languages; cf. Ger. Hand, Goth. handus)
• HAND, FERDINAND GOTTHELF (1786-185r)

hand of the See also:

• WHITE
• WHITE, ANDREW DICKSON (1832– )
• WHITE, GILBERT (1720–1793)
• WHITE, HENRY KIRKE (1785-1806)
• WHITE, HUGH LAWSON (1773-1840)
• WHITE, JOSEPH BLANCO (1775-1841)
• WHITE, RICHARD GRANT (1822-1885)
• WHITE, ROBERT (1645-1704)
• WHITE, SIR GEORGE STUART (1835– )
• WHITE, SIR THOMAS (1492-1567)
• WHITE, SIR WILLIAM ARTHUR (1824--1891)
• WHITE, SIR WILLIAM HENRY (1845– )
• WHITE, THOMAS (1628-1698)
• WHITE, THOMAS (c. 1550-1624)

white aril; they are next ground in a See also:

• STONE
• STONE (0. Eng. shin; the word is common to Teutonic languages, cf. Ger. Stein, Du. steen, Dan. and Swed. sten; the root is also seen in Gr. aria, pebble)
• STONE, CHARLES POMEROY (1824-1887)
• STONE, EDWARD JAMES (1831-1897)
• STONE, FRANK (1800-1859)
• STONE, GEORGE (1708—1764)
• STONE, LUCY [BLACKWELL] (1818-1893)
• STONE, MARCUS (184o— )
• STONE, NICHOLAS (1586-1647)

stone See also:

• MORTAR

mortar or deep dish of hard See also:

• SANDSTONE

sandstone; the See also:

• POWDER (through O. Fr. puldre, modern poudre, from Lat. pulvis, pulveris, dust)

powder, moistened by the addition of a small quantity of See also:

• WATER

water, or by exposure to the dews, is then made into a See also:

• PASTE (O. Fr. paste, modern pate, Late Lat. pasta, whence also in Span., Port. and Ital., from Gr. 1r&vrrl or 1raara, barley porridge, or salted pottage, ir&ao'ety, to sprinkle with salt)

paste with a certain proportion of whole or broken seeds, and worked up sometimes into balls, but usually into rolls not unlike See also:

• GERMAN
• GERMAN, DUTCH AND SCANDINAVIAN

German sausages, 5 to 8 in. in length, and 12 to 16 oz. in See also:

• WEIGHT

weight . After drying by artificial or See also:

• SOLAR, SOLLER (Lat. solarium, Fr.• galetas, Ital. solaio)

solar See also:

• HEAT (0. E. haktu, which like " hot," Old Eng. hat, is from the Teutonic type haita, hit, to be hot; cf. Ger. hitze, heiss; Dutch, hitte, heet, &c.)

heat, the guarana is packed between broad leaves in sacks or baskets . Thus pre-pared, it is of extreme hardness, and has a See also:

• BROWN
• BROWN, CHARLES BROCKDEN (1771-181o)
• BROWN, FORD MADOX (1821-1893)
• BROWN, FRANCIS (1849- )
• BROWN, GEORGE (1818-188o)
• BROWN, HENRY KIRKE (1814-1886)
• BROWN, JACOB (1775–1828)
• BROWN, JOHN (1715–1766)
• BROWN, JOHN (1722-1787)
• BROWN, JOHN (1735–1788)
• BROWN, JOHN (1784–1858)
• BROWN, JOHN (1800-1859)
• BROWN, JOHN (1810—1882)
• BROWN, JOHN GEORGE (1831— )
• BROWN, ROBERT (1773-1858)
• BROWN, SAMUEL MORISON (1817—1856)
• BROWN, SIR GEORGE (1790-1865)
• BROWN, SIR JOHN (1816-1896)
• BROWN, SIR WILLIAM, BART
• BROWN, THOMAS (1663-1704)
• BROWN, THOMAS (1778-1820)
• BROWN, THOMAS EDWARD (1830-1897)
• BROWN, WILLIAM LAURENCE (1755–1830)

brown See also:

• HUE

hue, a See also:

• BITTER, KARL THEODORE FRANCIS (1867– )

bitter astringent See also:

• TASTE (from Lat. taxare, to touch sharply; tangere, to touch)

taste, and an odour faintly resembling that of roasted See also:

• COFFEE (Fr: cafe, Ger. Kaffee)

coffee . An inferior See also:

• KIND (O. E. ge-cynde, from the same root as is seen in " kin," supra)

kind, softer and of a lighter See also:

• COLOUR (Lat. color, connected with celare, to hide, the root meaning, therefore, being that of a covering)

colour, is manufactured by admixture of cocoa or See also:

• CASSAVA

cassava . Rasped or grated into See also:

• SUGAR

sugar and water, guarana forms a beverage largely consumed in S . See also:

• AMERICA

America . Its manufacture, originally confined to the Mauhes See also:

• INDIANS, NORTH AMERICAN

Indians, has spread into various parts of Brazil . The properties of guarana as a See also:

• NERVOUS

nervous stimulant and restorative are due to the presence of what was originally described as a new principle and termed guaranine, but is now known to be identical with See also:

• CAFFEINE, or THEINE (1.3.7 trimethyl 2 . 6 dioxypurin)

caffeine or theme . Besides this substance, which is stated to exist in it in the See also:

• FORM (Lat. forma)

form of tannate, guarana yields on See also:

• ANALYSIS (Gr. avci and Meta, to break up into parts)

analysis the See also:

• GLUCOSIDE

glucoside saponin, with See also:

• TANNIN, or TANNIC ACID

tannin, See also:

• STARCH

starch, See also:

• GUM (Fr. gomme, Lat. gommi, Gr. Kµµ1, possibly a Coptic word; distinguish " gum," the fleshy covering of the base of a tooth, in O. Eng. gbma, palate, cf. Ger. Gaumen, roof of the mouth; the ultimate origin is probably the root gha, to open wide, seen in

gum, three volatile See also:

• OILS (adopted from the Fr. oile, mod. huile, Lat. oleum, olive oil)

oils, and an acrid See also:

• GREEN, A
• GREEN, ALEXANDER HENRY (1832—1896)
• GREEN, DUFF (1791—1875)
• GREEN, JOHN RICHARD (1837—1883)
• GREEN, MATTHEW (1696-1737)
• GREEN, THOMAS HILL (1836-1882)
• GREEN, VALENTINE (1739–1813)
• GREEN, WILLIAM HENRY (.1825–1900)

green fixed oil (See also:

• FOURNIER
• FOURNIER, PIERRE SIMON (1712-1768)

Fournier, Journ. de Pharm. vol. xxxix., 1861, p .

291) .