bb2 ANNUAL ItEI'OK'l' OK I'HK Oft. Doc. 



SPICE AND CONDIMENTS. 



1. — Allspice ok timento, is the dried fruit of Pimenta o'jficinalis. 



2. — Black Pepper is the dried, immature berry ot Piper nigrum. 

 Pepper shells, pepper dust, and other by-products from pepper are 

 adulterants. 



3. White PEPPER is the dried mature berry of Piper nigrum from 

 which the outer, or the outer and inner coatings have been removed. 



4. — Cayenne pepper, red pepper, is the dried fruit of Capsicum 

 fastigiatum^ C. frutescens^ C. laccatu mar other small-fruited species 

 of Capsicum. 



5. — Cinnamon, is the dried bark of any species of the genus Ci?ina- 

 7nomum, from which the outer layers may or may not have been 

 removed. 



6. — ^Ground Cinnamon or Ground Cassia: A powder consisting of 

 cinnamon, cassia buds or a mixture thereof. 



7. — Cloves are the dried flow^er-buds of Jaml)osa, caryophyllus ,' 

 should contain no more than 5 per cent, of clove stems. 



8. — Ginger is the washed and dried or decorticated and dried rhi- 

 zome of Zingiber officiniale. Ground ginger shall not contain any 

 added substance, but whole ginger coated with carbonate of lime 

 may be sold as limed or bleached ginger. 



9. — Horse-radish the root of Oochlearie armm'acia; the grated or 

 ground horse-radish may be mixed with vinegar, but with no other 

 foreign material. 



10. — Mace is the dried arillus of Myristica fragrans; Macassar or 

 Papuamace the dried arillus of M. argeneta., should be sold under its 

 own name; Bomhay mace, M. Malaha7'iGa Ims no spice value and is 

 therefore an adulterant. 



11. — Mustard: seed, the seeds of Sinajns alba (white mustard), 

 Brassica nigra., (black or brown mustard). 8. juncea (sarepta mus- 

 tard). 



12. — Mustard: Ground, is the powdered mustard seed, of one or 

 more varieties, with or without the removal of the hulls and a portion' 

 of the oil, but without addition of any other substance. 



13. — Nutmeg is the dried seed of Myristica fragrans., deprived of 

 its testa; ground nutmegs should contain no added substance; ''lim- 

 ing" whole nutmegs is not to be considered an adulteration. 



FLAVORING EXTRACTS. 



1. — Lemon EXTRACT shall contain at least five per centum of the 

 pure oil of lemon dissolved in alcohol 



