[4] Charles D. Woods, Dr. Sc., in _Cereal Breakfast Foods_. CHAPTER IV BEVERAGES Beverages are used primarily to relieve thirst; they may also contain food elements; they may be used for their effect in heat and cold, for their flavor, which helps to increase the appetite, or for their stimulating properties. They are used to aid digestion and the elimination of waste, to promote sweating, to soothe inflamed air passages or digestive membranes. They furnish extra nutrition, stimulate nerve action, quench thirst in fevers, warm the body when it is cold or cool it when it is hot. They are used in health or disease, from the snows of the arctics to the palms of the tropics. They may be alkaline or acid, mineral, medicated or mucilaginous, effervescing or plain. The question of their utility and preparation is important in any discussion of foods and food products, though in themselves they are not foods. The people of all races seemingly crave a stimulant, after bodily or mental exertion, in fatigue, as a “bracer” in prolonged effort, as a promoter of sociability, or as an offering of hospitality. These stimulants are either alcoholic or non-alcoholic. It is a notable fact that no tribe is so remote that it does not possess some form of beverage which may be offered to friends or used to promote feelings of conviviality; or it may be used to stir up rage if onslaughts against neighboring tribes are contemplated. The craving is universal and as old as the race. Those who decry this craving when it takes the form of alcohol are often themselves addicted to excessive drinking of non-alcoholic stimulants. * * * * * [Sidenote: Tea] Tea is not a food—it is a stimulant. It is made by steeping the leaves of a shrub, called Thea, which grows in the tropical regions of Asia and adjacent islands. Green tea differs from black in the mode of its preparation. In green tea the leaves are steamed before they are dried. The amount of tannin in green tea is greater than in black, hence green tea is regarded as not so wholesome a drink as black tea. The young tender leaves are more delicate of flavor. Varieties of plants differ both in the amount of tannin and the delicacy of flavor. Tea should never be boiled or allowed to stand longer than a few minutes; standing causes the tannin to be extracted from the leaves, and this tannin disturbs digestion. It is the tannin extracted from the bark of trees which toughens animal skins into leather. The best way to make tea is to pour on boiling water and serve within five minutes. Because of the uncertainty as to the length of time tea may be allowed to steep in hotel kitchens or restaurants, it is a wise custom to have a ball of tea and a pot of hot water served that the guest may make the tea at the table.