=Tea.=--The physiological action of very strong tea is marked; moderately used it excites the action of the skin, lungs, and nervous system, and soothes any undue action of the heart; used to excess, it causes indigestion, nervousness, and wakefulness. No doubt its effects are greatly modified by climate, for the Russians drink enormous quantities of very strong, fine tea. A recent war report gives the following account of its use in the army.
"The Russian soldiers are said to live and fight almost wholly upon tea. The Cossacks often carry it about in the shape of bricks, or rather tiles, which, before hardening, are soaked in sheep's blood and boiled in milk, with the addition of flour, butter and salt, so as to constitute a kind of soup. The passion of the Russian for this beverage is simply astonishing. In the depth of winter he will empty twenty cups in succession, at nearly boiling point, until he perspires at every pore, and then, in a state of excitement rush out, roll in the snow, get up and go on to the next similar place of entertainment. So with the army. With every group or circle of tents travels the invariable tea kettle, suspended from a tripod; and it would be in vain to think of computing how many times each soldier's pannikin is filled upon a halt. It is his first idea. Frequently he carries it cold in a copper case as a solace upon the march."
Dr. Edward Smith sums up the physiological action of tea as follows:
"2--Clearness of mind, and activity of thought and imagination.
"3--Increased disposition to make muscular exertion.
"4--Reaction, with a sense of exhaustion in the morning following the preceding efforts, and in proportion to them."
=Coffee.=--The action of coffee is so similar to that of tea that we need not consider it separately; it will be sufficient to remark that the chief points of difference are lessening the action of the skin, increasing the action of the heart, and, when used very strong, aiding digestion to some extent.
=Cocoa and Chocolate.=--Both these articles are made from the kernels of a tropical fruit, about the size of a cucumber, the fleshy part of which is sometimes used to produce a vinous liquor; they are produced from the seeds of the cocoa palm, and from a kind of ground nut. These kernels consist of gum, starch, and vegetable oil; and are marketed as cocoa shells, which are the husks of the kernel; cocoa nibs, which consist of the crushed nuts; and ground cocoa, which is the kernels ground fine.