The 

 below 



CAYENNE PEPPER. 449 



following" figures are quoted by the authorities named 



P-iS 



4-05 

 11-57 



11-94 

 5-73 



7 [<10 



8 [2 to 10 



12-17 

 15-07 



13-88 



Ether extract. 71 



vola- I non- 

 tile. Ivolatilel 



X 



10-73 



18 



16 to 30 



40- 



34- 



<l-5 



32' 



1-01 





17-49 

 20-76 

 <28 

 21-09 

 22-35 



16 to 18 



H p 





,1-95 



35 

 79 2 



04 

 7 to 2-2 



This table represents the following analyses :^ — 



1 . Mean of two analyses of Zanzibar Cayenne Pepper, by Clifford Richard- 

 son ; U.S.A. Bull. No. 13, " Foods and Food Adulterants," Pt. 2, " Spices 

 and Condiments." (Quoted by Konig.) 



2. Average of seven analyses of commercial Paprika given by Konig ; 

 Vol. I, p. 953. 



3. United States Standards of purity for foods. (See Bigelow : op cit.). 



4. Analysis of whole fruit by Clifford Richardson (Blyth : op. cit. p. 502). 

 N.B. — Battershall {loc. cit.) states that this analysis is by Strohmer, and 

 represents Hungarian Paprika, C. annuum. 



5. Average of eight analyses by Winton, Ogden, and Mitchell. (Leach : 

 " Food inspection and analysis," p. 343.) 



6. Mean of several analj^ses by A. Wynter Blyth. (Blyth : op. cit. p. 302.) 



7. Standards suggested by C. G. Moor (op. cit., p. Si). 



8. Range of composition given by Leffmann and Beam {op. cit., p. 305). 



For comparison with the figures in the above table, results 

 are subjoined of some determinations made in the Government 

 Analytical Laboratory at Cape Town during" the last two years 

 with respect to samples representing" articles imported into the 

 Cape Colony as Cayenne pepper : — 



Date of 



Analysis. 



Non- 

 volatile 



ether 



extract 



% 



Crude 



tibre 



% 



Total 

 ash 



In- 

 soluble 

 ash 



Microscopic appearance. 



Estimated 

 minimum 

 an ount of 

 adultera- 

 tion. 



