(66) 



These are the original bay leaves, although the name more appropriately 

 belongs to the leaves of Amomis caryophyllata, from which bay rum is 

 made. (See No. 1942.) The laurel leaf here represented is the bay leaf 

 commonly used for flavoring foods. 



1513. Laurel berries. The fruits of the same species. Presented by H. H. Rusby. 



15 14. Sassafras bark. — The bark of the root of Sassafras Sassafras (L.) Karst. 



Native of eastern North America. Largely used both as a medicine and 

 as a flavoring agent. From the New York drug market. 



15 15. Sassafras stem-bark. — The bark of the trunk of the preceding. It is some- 



times wrongly substituted for the root-bark. Collected by H. H. Rusby 

 at Franklin, New Jersey. 



15 16. Safrol. — The principal aromatic constituent of sassafras. This article is 



largely used as an aromatic and is also the basic substance from which a 

 number of artificial aromatics are manufactured by chemical processes. 



15 17. Blue poppy seed. — The seed of a variety of Papaver somniferum L. (Papa- 



veraceae — Poppy Family). Native of the Orient and cultivated. From 

 the New York market. Presented by H. H. Rusby. 



15 18. White poppy seed. — Another variety of the preceding. 



THE MUSTARD FAMILY (Cruciferae) 



15 19. Black, or red, mustard. — The ripe seeds of Brassica nigra (L.) Koch. Native 



of Europe and Asia and cultivated in all temperate regions. Specimen from 

 the New York market. Presented by H. H. Rusby. 



1520. Ground black mustard. — Black mustard seeds ground for use as a condiment. 



1521. Prepared mustard. — Ground mustard mixed into a paste for use upon the 



table. Pure, ground, black mustard is generally regarded as too powerful 

 for use; hence other aromatic substances are usually mixed with it in the 

 manufacture of prepared mustard. 



1522. White mustard. — The ripe seeds of Brassica alba (L.) Boiss. Native of 



Europe and Asia and largely cultivated in temperate and subtropical 

 regions. This variety yields the same fixed or expressed oil as that of 

 black mustard, but it does not yield the volatile oil of mustard. It is less 

 powerful as an irritant than black mustard. 



1523. Colza seed. — The seed of a variety of Brassica campestris L. Native of 



Europe and cultivated. From the New York drug market. Sometimes 

 used to adulterate mustard. Presented by H. H. Rusby. 



1524. Rape seed. — The ripe seed of Brassica campestris L. Native of Europe and 



Asia and largely cultivated. This seed is very slightly pungent and is 

 mostly used for the expression of its fixed oil, and for feeding birds. It 

 has also been largely used as an adulterant of ground mustards. 



1525. Chinese mustard seed. — The seed of Brassica chinensis L. Native of China 



and cultivated. Sometimes used to adulterate mustard. From the New 

 York drug market. Presented by H. H. Rusby. 



1526. Horse-radish. — The root of Armoracia Armoracia (L.) Cockerell. Native 



of Europe and widely cultivated as a condiment. Presented by Frank 

 Weinberg. 



1527. Ground horse-radish. — Horse-radish ground and mixed with vinegar ready 



for use upon the table. Presented by H. H. Rusby. 



