The Bulletin. 13 



tains not loss llian fifteen (15) per cent of nonvolatile ether extract, not more 

 than six and five-tenths (0.5) per cent of total ash; not more than five-tenths 

 (0.5) per cent of ash insoluble in hydrocliloric acid; not more than one and five- 

 tenths (1.5) per cent of starch, and not more than twenty-eight (28) per cent of 

 crude fiber. 



!). l'(tprika is the dried ripe fruit of Capsicum annuum L., or some other large- 

 fruited spopies of Capsicum, excluding seeds and stems. 



10. Celery seed is the dried fruit of Apitim gravealens L. 



11. Cinnamon is the dried bark of any species of the genus Ginnamomum, from 

 which the outer layers may or may not have been removed. 



1"2. True cinnamon is the dried inner bark of Cinnauiomum zeylanicum Breyne. 



13. Cassia is the dried bark of various species of Cinnamomum, other than Gin- 

 namomum zeylanicum, from Avhich the outer layers may or may not have been 

 removed. 



14. Cassia buds are the dried immature fruit of species of Ginnamomum. 



15. Ground cinnamon, ground cassia, is a powder consisting of cinnamon, cassia, 

 or cassia buds, or a mixture of these spices, and contains not more than six (6) 

 per cent of total ash and not more than two (2) per cent of sand. 



16. Cloves are the dried flower buds of Caryophyllus aromaticus L., which 

 contain not more than five (5) per cent of clove stems; not less than ten (10) per 

 cent of volatile ether extract; riot less than twelve (12) per cent of quercitannic 

 acid*; not more than eight (8) per cent of total ash; not more than five-tenths 

 (0.5) per cent of ash insoluble in hydrochloric acid, and not more than ten (10) 

 per cent of crude fiber. 



17. Coriander is the dried fruit of Coriandrum sativum L. 



18. Cumin seed is the fruit of Guminum cyminuni L. 



19. Dill seed is the fruit of Ancthum graveolens L. 



20. Fennel is the fruit of Foeniculum foeniculum (L. ) Karst. 



21. Ginger is the washed and dried or decorticated and dried rhizome of 

 Zingiber zingiber (L.) Karst., and contains not less than forty-two (42) per cent 

 of starch; not more than eight (8) per cent of crude fiber, not more than six (6) 

 per cent of total ash, not more than one (1) per cent of lime, and not more than 

 three (3) per cent of ash jnsoluble in hydrochloric acid. 



22. Limed ginger, bleached ginger, is whole ginger coated with carbonate of 

 lime and contains not more than ten (10) per cent of ash, not more than four (4) 

 per cent of carbonate of lime, and conforms in other respects to the standard for 

 ginger. 



23. Horse-radish is the root of Roripia armoracia (L. ) Hitchcock, either by itself 

 or ground and mixed with vinegar. 



24. Mace is the dried arillus of Myristica fraqrans Honttuyn, and contains not 

 less than twenty (20) nor more than thirty (30) per cent of nonvolatile ether 

 extract, not more than three (3) per cent of total ash, and not more than five- 

 tenths (0.5) per cent of ash insoluble in hydrochloric acid, and not more than 

 ten (10) per cent of crude fiber. 



25. Macassar mace, Papua mace, is the dried arillus of Myristica argentea 

 Warb. 



26. Bombay mace is the dried arillus of Myristica malabarica Lamarck. 



27. Marjoram is the leaf, flower and branch of Majorana majorana (L.) Karst. 



28. Mustard seed, is the seed of Sinapis alba L. (white mustard). Brassica nigra 

 (L.) Koch (black mustard), or Brassica juncea (L.) Cosson (black or bro^vn 



mustard). 



29. Ground mustard, is a powder made from mustard seed, with or without the 

 removal of the hulls and a portion of the fixed oil, and contains not more than 

 tAvo and five-tenths (2.5) per cent of starch and not more than eight (8) per cent 

 of total ash. 



30. Prepared mustard, German mustard, French mustard, mustard paste, is a 

 paste composed of a mixture of ground mustard seed or mustard flour with salt, 

 spices and vinegar, and, calculated free from water, fat and salt, contains not 

 more than twenty-four (24) per cent of carbohydrates, calculated as starch, deter- 



* Calculated from the total oxygen absorbed by the aqueous extract. 



