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: "Capaicine". 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 "capaicine".  I don't think it's misspelling of "capsaicin".  I wondered for a while if it was maybe a misspelling of "cinnamonmum", 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 "caramel" referred to, a browned sugar-syrup (perhaps made from condensed milk) or a colourant?  A lot of recipes add "burnt sugar" 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. 