54 Kansas Academy of Science. 



Minimum. Maximum. 



Nonvolatile ether extract 1.60% 7.72% 



Starch by diastase method 1 82 3.76 



"Starch" by acid inversion 16.56 20 65 



Crude fiber 13 45 23 98 



Protein (nitrogen X 6.25) 4.03 6.37 



Quercitannic acid 4.32 12.48 



Wliat is said of allspice is also true of cloves, pepper and other 

 spices. As regards cinnamon bark, we have found a considerable 

 amount of adulteration of cinnamon in carton packages. A num- 

 ber of cinnamon-like barks of unknown species and of little value 

 are coming into the market in quills and in more or less flat pieces. 

 They contain little or no oil, and commercial powdered cinnamon 

 of all kinds has rarely if ever been strictly pure. In 1894 the De- 

 partment of Chemistry, U. S. Department of Agriculture, bulletin 

 13, page 2, published the statement that "not a particle of ground 

 cinnamon (referring to Ceylon cinnamon) can be found upon the 

 market." It is well known, however, that powdered cinnamon is 

 made from cassia cinnamon and cassia chips. And it is interesting 

 to state here that Mr. Brooks's analyses of twenty-six samples of 

 cassia were of the following percentage in composition: 



Minimum. Maximum. 



Moisture 6 53% 17.45% 



Volatile ether extract . 55 5 . 15 



Nonvolatile ether extract 0.74 4.13 



Crude fiber 14.33 28.80 



Starch (by acid method) 16 65 32.04 



"Protein" (N. X 6.25) 2.63 5.44 



Total ash (mineral matter) 2.35 6.20 



Ash insoluble in acid ("sand") 0.02 2.42 



In regard to black pepper, it has been the common practice of 

 former days to grind with the pepper grains, and mix with the 

 pepper, an undue amount of hulls. We examined recently a pack- 

 age of pepper labeled "Compound Pepper." Why the term "com- 

 pound" was applied to this spice is difficult to imagine. But on 

 examining the sample microscopically it was found that at least 

 25 per cent more of the hulls of the pepper were present than or- 

 dinary pepper pulverized would furnish. It has been necessary, 

 therefore, for the board to make a ruling that a spice, or compound 

 spice, shall include the whole spice, representing the various con- 

 stituents in the proportions in which they exist in the fruit itself 

 in the dried condition. This will in the future eliminate such 

 methods of adulteration. Pepper itself should contain no less than 

 6 per cent of nonvolatile extract, not more than 7 per cent of total 

 ash, and not more than 15 per cent of crude fiber. It is evident 

 that such a spice as I have indicated above would not come within 

 the limits of such a standard. Pepper hulls will contain only 



