1946 Horehound Beer recipe - what is "capaicine"? I was researching Horehound Beer recipes on (the old newspaper website) Trove.  I found the name of an ingredient - perhaps a herb, that I did not know: &quot;Capaicine&quot;.
As best as I can read, this recipe is:

HOREHOUND BEER
Ingredients are: 4-lb. horehound herb,
18-lb. sugar, 1½-lb. licorice extract, 1½-lb.
treacle, 4-oz. quassia chips, 10-oz. crushed
ginger, 2-oz. coriander seeds, 2-oz. capaicine,
4-oz. caramel, 2-oz. tartaric acid,
¼-pint brewer's yeast. Suspend the horehound,
ginger, coriander and quassia in
a muslin bag in a copper and boil in
about 15 gallons of water for half-an-hour,
Add sugar and than other ingredients.
Strain off into fermenting vat,
Strain sufficient water through herbs to
bring up to 24-gallons. When at 80-deg. F.
break up yeast in a basin of brew and
stir into the bulk. Allow to ferment for
about 24 hours, skim off top and filter.
Fine down with one pint ale finings.

NOTE: Australia used imperial measurements until 1966.
As stated, I am unable to identify the ingredient &quot;capaicine&quot;.  I don't think it's misspelling of &quot;capsaicin&quot;.  I wondered for a while if it was maybe a misspelling of &quot;cinnamonmum&quot;, but have since given up on this idea.
I could of course, be reading the old newsprint incorrectly.
NOTE: This particular beverage must be delicious, since it is to be made in ~100 litre batches.
Bonus question: Is the &quot;caramel&quot; referred to, a browned sugar-syrup (perhaps made from condensed milk) or a colourant?  A lot of recipes add &quot;burnt sugar&quot; for colour.
I suspect that the word intended was "capsicum". 2 ounces of chili pepper would be reasonable given the amounts of other spices. 2 ounces of capsaicin would be difficult to source and would make the beer essentially inedible.