EXPERIMENTS WITH PRESERVATIVES,, OF 2 



the black and cayenne peppers. The paprika had small, stunted col- 

 onies dotting the surface. 



At the time that these experiments were made a quantity of the 

 ground spices were placed in large petri dishes and water was added 

 to make a heavy paste. One set of these was inoculated with the 

 mold, and another set with the yeast, and all were kept in a warm 

 place. No development of either organism appeared on the cinna- 

 mon, cloves, or mustard; on the others a growth first showed in three 

 days. On a normal medium growth appears in twenty-four hours. 

 On the mace, paprika, and cayenne pepper the Penicillium and yeast 

 with which the pastes were inoculated were overgrown in a few days 

 with black mold (Ehizopus nigricans) . 



ACETIC-ACID EXTRACTS. 



In the manufacture of ketchup acetic-acid extracts of the spices 

 are sometimes used instead of the whole spices, on account of their 

 supposed antiseptic properties as well as their greater strength and 

 convenience in handling. One minim of the standard acetic-acid 

 extracts is equal in strength to 1 grain of the whole spices. The acid 

 extracts obtained included allspice, celery, cloves, coriander, garlic, 

 and black pepper. 



In the tests 0.1, 0.2, 0.3, 0.4, 0.5, and 1 cc, respectively, of the 

 extract was added to 10 cc of tomato bouillon. One set was inocu- 

 lated with the mold and another set with the yeast. In the case of the 

 mold, no growth occurred with the allspice and cloves; the celery 

 checked the growth materially, there being no indication of mold 

 until the sixth day. Normally a fairly strong growth occurs in 

 twenty-four hours. In the solution containing 0.3 cc there was only 

 one small colony in thirteen days, and no further development. In 

 the solution containing the coriander, the growth in the 0.5 cc solu- 

 tion did not appear for three days, the 1 cc solution showing no 

 growth. The garlic had practically the same effect as the coriander, 

 while the black pepper was stronger, no growth appearing in the solu- 

 tion containing 0.5 cc. 



The yeast was slightly stronger in resisting the effect of the extracts. 

 No growth appeared with the allspice and cloves; 0.5 cc of the celery 

 and 1 cc of the coriander were required to inhibit growth, and the 

 garlic and black pepper gave similar results, a weak development 

 occurring in the solutions containing 1 cc. 



OIL EXTRACTS. 



Oil extracts of the spices were tested in the same manner as the 

 water infusions and the acetic-acid extracts. The oils were so strong 

 that in order to handle them easily they were mixed with equal vol- 

 umes of alcohol, except that the mace, which was in the form of a 



