44'5 CAYEXXE PEPPER. 



(5). "Dried ripe fruit of Capsicum fastigiatmn (C. minimum) .... in 

 powder." — (Squire: "Companion to the British Pharmacopoeia," 16th ed., 

 p. 164.) »' 



(6). " Ground dried fruit pods of several .species of Capsicum The 



species furnishing the most common sources of Cayenne Pepper are Capsicum 

 annuiim, Capsicum frutescens, Capsicum fastigiatum, Capsicum lotigum, and 

 Capsicum baccatum." — (Leach : " Food inspection and anah'sis," p. 341.) 



(7). " Sous les noms de Poivre de Guinee ou de Cayenne .... on designe 

 les fruits des Capsicum longimi et Capsicum annuum, L." — (Vilhers &• ColUn : 

 " Traite des alterations et falsifications des substances alimentaires," p. 352.) 



(8). " The powdered pods or seeds of Capsicum annuum." — (Blyth : 

 " Foods : their composition and analysis," p. 500.) 



(9). " Mit diesem slavischen Namen, (Paprika) .... audi als Cayenne 

 und Chilly bezeichnet man die Fruchte mehrerer Arten der Beissbeere 

 {Capsicum — SolanacdP — ) .... Bei uns sind fast ausschliesslich die 

 Fruchte der einjahrigen Beissbeere {Capsicum annuum, L.), in England die 

 viel kleineren Fruchte einer strauchigen Art (Capsicum fastigiatum, Bl.) in 

 Verwendung." — (Moeller : " Mikroskopie der Nahrungs- und Genussmittel," 

 p. 244.)^^ 



(10). "The roughly ground pod of the Capsicum frutescens and other 

 varieties." — (Edward Smith : " Foods," p. 235.) 



(11). " The pods or seed vessels, ground and reduced to powder, of different 

 species of Capsicum, but principally of C. annuum, C. baccatum, and C. 

 frutescens." — (Hassall : " Food : its adulterations and the methods for their 

 detection," p. 543.) 



(12). " The dried ripe fruit of Capsicum frutescens, L., Capsicum b::ccatum, 

 L., or some other small fruited species of Capsicum." — (United States Federal 

 Laws, as enumerated in Bigelow : " Foods and Food Control," 1905 ; U.S. 

 Department of Agriculture Bull. 69 revised, p. 17.) 



(13). "Fruchte von Capsicum frutescens, Willd. und Capsicum baccatum, 

 L." — (Konig: " Chemie der menschlichen Nahrungs- und Genussmittel." 4th 

 ed. Vol. I, p. 956.) 

 , (14). The ground seed vessels of various species of Capsicum." — (Griffith & 

 Henfrey : " Micrographic Dictionary," p. 137.) 



(15). " The ground pods of Capsicum annuum or C. fastigiatum." — (Allen : 

 " Commercial Organic Analysis," Vol. 3, Pt. 3, p. 39.) 



(16). " The dried fruit of Capsicum frutescens, L. or Capsicum baccatum, L." 

 — (Wiley : " Foods, and their adulteration," p. 325.) 



(17). " Made by pulverising the pods of the Capsicum or Guinea pepper." — 

 (Normandy: Commercial Handbook of Chemical Analysis," p. no.) 



(18). " Capsicum baccatum, C. fastigiatum, Bl. (C minimiim , Roxb.), 

 C. frutescens, L." — (Konig : op. cit.. Vol. 2, p. 1040.) 



(19). " The ground pods of the Capsicum annuum or the Capsicum 

 fastigatum " (sic). — (Pearmain & Moor : " Aids to the analysis of Food and 

 Drugs," p. 49.) 



(20). " The dried fruit of Capsicum fastigiatum, Blume." — (Stille, Maisch 

 & Caspari : " The National Dispensatory," qth ed., p. 403.) 



From all this it will be seen that the unanimous understand- 

 ing" is that Cayenne pepper is a preparation consisting' of 

 capsicum, and capsicum only; and that the following five species 

 are specially mentioned: C. ajiuuum, C. miniDuun, C. frutes- 

 cens, C. longnni, and C. baccatum. The United States defini- 

 tions, as well as Konig, Wiley, Winton, and others, exclude 

 Paprika (i.e., C. annuum) and other large fruited species of 

 capsicum, from their definition of true Cayenne peppers. 

 Wiley divides red peppers into two classes, namely, Cayenne, or 

 hot, and Paprika, or mild-flavoured pepper. Others, like Leff- 

 mann and Beam, Leach, and Hassall, include both as Cayenne 

 pepper. 



The next point for consideration is the chemical composition 

 of Cayenne pepper, (a) of undoubted purity, and (b) as now, 

 or recently, placed upon our market. 



