EEPORT OF THE CHEMIST. 301 



cultivated, and the cassias being derived from several spices growing 

 in Ciiina, India, and tlie East Indies. Cinnamon as it readies the 

 market is very thin, the outer and inner coats of the bark having been 

 removed. Cassia, on the other hand, is thiclv, as it consists of the 

 entire bark, and can be distinguished by its retaining its natural 

 outer surface. Cinnamon is by far more valuable than the cassia, as 

 there is a smaller supply, and intrinsically, since it contains a much 

 greater proportion of volatile oil and that of higher and more deli- 

 cate aroma. In consequence cassia is largely substituted for cinna- 

 mon, and in fact not a particle of ground cinnamon can be found in 

 the market. It can be found in the whole condition in good quality 

 only in drug stores. Cassia exists in many forms and qualities, and 

 sells at wholesale at from 7 to 40 cents a pound. That known as 

 Saigon is the best, and that exported from Batavia the poorest. Cas- 

 sia buds also hold a small place in the market. 



The detection of the substitution of cassia for cinnamon, since tlie 

 barks are of trees of the same species, is more difficult than is usually 

 the case, and may prove troublesome to a novice. The presence of 

 more woody fiber in the latter and the aid of chemical analysis serves, 

 however, as reliable distinctions. In the samples which have come 

 into our hands not a particle of material labeled " ground cinnamon" 

 proved to be anything but cassia. The spice-millers appeared, how- 

 ever, to be satisfied to stop at this point, and no addition of cheap 

 stuff to the cassia was detected. Should it be added there would be 

 no difficulty in noting it, as has been done in Canada, where peas, 

 starch, ground shells, and crackers have been found in powder 

 labeled both cassia and cinnamon. 



The barks can in most cases, and especially the cinnamon, be used 

 nearly as well in the whole condition, and should at least be so pur- 

 chased and then ground. A slight acquaintance with the appearance 

 of the different qualities will teach one the proper selection to make. 



NUTMEG AND MACE. 



These spices are different portions of the fruit of a tree, known as 

 the nutmeg tree, Myristica fragrans, the nutmeg being the kernel 

 and the mace one of the outer coats or arillus. The tree grows prin- 

 cipally in the Banda Islands, and the spices reach us through Lon- 

 don. They can always be obtained in their original condition, and 

 should be so purchased. When ground they are mixed with diluents 

 of various descriptions, principally cereals or their refuse, which are 

 easily detected. Owing to the infrequency of the sale of the pow- 

 dered nutmeg and mace their adulteration has attracted but little 

 attention. 



CHARACTER OP THE SPICES IN THE DISTRICT OF COLUMBIA. 



The spices found in Washington are from various markets. The 

 first-class grocers carry the best English and some good American 

 brands. Adulteration is infrequent, except among the mustards, pep- 

 pers, and cinnamon, the former having lost its oil and added flour, and 

 the latter having cassia substituted for it. Among the cheaper dealers 

 adulterated spices are nearly universal, the sujjply being obtained 

 largely from Baltimore, and to a small extent ground in Washington. 



