49 



CURCUMA. 



{Curcuma longa.) 



Curcuma or tumieric is used as a coloring matter and also as 

 a spice in foods. It is closely related to ginger and has a charac- 

 teristic pungent taste. None of the elements, with the exception 

 of the starch grains and their reactions, are of use in its identi- 

 fication, but these are found in both nomial and altered condition; 

 the broken down starch grains sometimes filling the whole cell. 

 The starch lumps are yellow and become red brown with alkali; 

 also if a drop of sulphuric acid is introduced on the slide a crimson 



Figure 44 

 Fig. 44. Curcuma. (1) Unaltered starch grains and (2) polygonal 

 corky cells. 



color is seen. Fig. 44 shows the starch masses as usually found 

 and some unaltered grains, also the polygonal layer of cork cells, 

 which, however, are not characteristic of curcuma. 



ELECAMPANE. 



{Inula Helenium.) 



This substance occurs as a yellowish brown powder, but has 

 few elements of use in its diagnosis. It is best recognized by its 

 aromatic odor, and bitter acrid taste. 



FENNEL. 



{Foeniculum capillaceiim.) 



The seeds of this spice are sometimes found whole in foods, 

 but as a rule the refuse from the manufacture of the essential oil 

 is used to feed to cattle. 



The whole seed is made up of two carpels ; flat on the contact 

 surfaces and with five distinct ribs running longitudinally the 

 length of the seed. The carpel is roughly canoe-shaped, and 

 curves concavely on the contact surface on long drying. In 



