Note 2 — STUDIES IN KITCHEN SCIENCE AND ART.
Reading edition
“Caffeine,” caf-fēˈine. The alkaloid of coffee; the same extract of tea is called théine. It is present in coffee to the extent of one per cent.; in tea from two to six per cent. It can be extracted by using acetate of lead. It has a bitter taste, and acts powerfully upon the system when taken in doses of from two to ten grains, causing palpitation of the heart, confusion of the senses, and sleeplessness.