14 The Bulletin. 



mined according to the ofTicial methods, not more than twelve (12) per cent of 

 crude fiber nor less than thirty-five (35) per cent of protein, derived solely from 

 the materials named. 



31. Nutmeg is the dried seed of tlie Myristica fragrans Houttuyn, deprived of 

 its testa, with or without a thin coating of lime, and contains not less than 

 twentj^-five (25) per cent of nonvolatile ether extract, not more than five (5) 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. 



32. Macassar nutmeg, Papua nutmeg, male nutmeg, long nutmeg, is the dried 

 seed of Myristica argentea Warb. deprived of its testa. 



PEPPER. 



33. Black pepper is the dried immature berry of Piper nigrum L. and contains 

 not less than six (6) per cent of nonvolatile ether extract, not less than twenty- 

 five (25) per cent of starch, not more than seven (7) per cent of total ash, not 

 more than two (2) per cent of ash insoluble in hydrochloric acid, and not more 

 than fifteen (15) per cent of crude fiber. One hundred parts of the nonvolatile 

 ether extract contains not less than three and one-quarter (3.25) parts of nitro- 

 gen. Ground black pepper is the product made by grinding the entire berry and 

 contains the several parts of the berry in their normal proportions. 



34. Lo?ig pepper is the dried fruit of Piper longum L. 



35. White pepper is the dried mature berry of Piper nigrum L. from which the 

 outer coating or the outer and inner coatings have been removed and contains not 

 less than six (6) per cent of nonvolatile ether extract, not less than fifty (50) 

 per cent of starch, not more than four (4) per cent of total ash, not more than 

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

 five (5) per cent of crude fiber. One hundred parts of the nonvolatile ether 

 extract contain not less than four (4) parts of nitrogen. 



36. Saffron is the dried stigma of Crocus sativus L. 



37. Sage is the leaf of Salvia officinalis L. 



38. Savory, Summer Savory is the leaf, blossom, and branch of Satureja Jior- 

 tensis L. 



39. Thyme is the leaf and tip of blooming branches of Thymus vulgaris L. 



b. FLAVORING EXTR^VCTS. 



1. A flavoring extract* is a solution in ethyl alcohol of proper strength of the 

 sapid and odorous principles derived from an aromatic plant, or parts of the 

 plant, with or without its coloring matter, and conforms in name to the plant 

 used in its preparation. 



2. Almond extract is the flavoring extract prepared from oil of bitter almonds, 

 free from hydrocyanic acid, and contains not less than one ( 1 ) per cent by volume 

 of oil of bitter almonds. 



2a. Oil of bitter almonds, commercial, is the volatile oil obtained from the seed 

 of the bitter almond (Amygdalus communis L. ), the apricot {Prunus armeniaca 

 L. ), or the peach (Amygdalus persica L. ). 



3. Ani.sc extract is the flavoring extract prepared from oil of anise, and contains 

 not less tli.in three (3) per cent by volume of oil of anise. 



3a. Oil of anise is the volatile oil obtained from the anise seed. 



4. Celery seed extract is the flavoring extract prepared from celery seed or the 

 oil of celery seed, or both, and contains not less than three-tenths (0.3) per cent 

 by volume of oil or celery seed. 



4a. Oil of celery seed is the volatile oil obtained from celery seed. • 



5. Cassia extract is the flavoring extract prepared from oil of cassia and con- 

 tains not less than two (2) per cent by volume of oil of cassia. • 



5a. 0(7 of cassia is the lead-free volatile oil obtained from the leaves or bark of 

 Cinnamomum cassia 131.. and contains not less than seventy-five (75) per cent by 

 weijiht of cinnamic aldehvde. 



• The flavoring extracts hefein described are intended solely for food purposes and are not to be 

 confounded with similar preparations described in the Pharmacopoeia for medicinal purposes. 



