Page:Encyclopædia Britannica, Ninth Edition, v. 11.djvu/247

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1em 1em 1em 1em 1em  GUARANA, so called from the Guaranis, an aboriginal American tribe, the plant Paullinia sorbilis, Mart., of the natural order Sepindacece and tribe Sapinde, indigenous to the north and west of Brazil. It has a smooth erect stem ; large pinnate alternate leaves, composed of 5 oblong-oval leaflets ; inflorescence in narrow panicles of short-stalked flowers, having 4 or 5 sepals and 4 petals, 8 stamens, and a cylindrical 3-celled ovary; and fruit ovoid or pyriform, about as large as a grape, and containing usually one seed only, which is shaped like a minute horse-chestnut. What is commonly known as guarana, guarana bread, or Brazilian cocoa, is prepared from the seeds as follows. In October and November, at which time they become ripe, the seeds are removed from their capsules, and sun-dried, so as to admit of the ready removal by hand of the white aril; they are next ground in a stone mortar or deep dish of hard sandstone ; the powder, moistened by the addition of a small quantity of water, or by exposure to the dews, is then made into a paste with a certain proportion of whole or broken seeds, and worked up sometimes into balls, but usually into rolls not unlike German sausages, 5 to 8 inches in length, and 12 to 16 oz. in weight. After drying by artificial or solar heat, the guarana is packed between broad leaves in sacks or baskets, Thus prepared, it is of extreme hardness, and has a brown hue, a bitter astringent taste, and an odour faintly resembling that of roasted coffee. An inferior kind, softer and of a lighter colour, is manufactured by admixture of cocoa or cassava. Rasped or grated into sugar and water, guarana forms a beverage largely consumed in 8. America. Its manufacture, originally confined to the Mauhés Indians, has spread into various parts of Brazil.

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