EXAMINATION OF VEGETABLE POWDERS 17 



7. Tea or Hay Type (somewhat fragrant, characteristic) 



Tea, Hamamelis, Eupatorium, Lavendula, Matico, 

 Senna, Brayera, Eriodictyon, Erythroxylon, Matico, 

 Pilocarpus and other leaves, Pyrethrum flowers, Pul- 

 satilla, Uva ursi. 



8. Chicory Type (fragrant and somewhat aromatic) Roasted 



chicory, phytolacca fruit. 



B. INDIFFERENT ODORS. 



1. Bitter Almond Type (aromatic, somewhat pleasant) 



Bitter almond, wild cherry bark, apple seeds, quince 

 seeds and other seeds containing hydrocyanic acid. 



2. Caraway Type (aromatic, pleasant to many) Caraway, 



coriander, fennel. 



3. Camphor Type (characteristic, usually considered dis- 



agreeable,' terebinthine odor) Calamus, Chenopodium, 

 camphor, Grindelia, Eucalyptus, Juniperus, rosemary, 

 Sabina, Salvia, Santonica, Serpentaria, Tanacetum, 

 Thuja. 



4. Bean Type (bland, not pleasant) Castor beans andcroton 



beans when fresh, calabar beans, beans, peas, unroasted 

 peauuts. 



5. Seaweed Type (briny odor, not agreeable) Characteristic 



of all seaweeds, as Irish moss. 



6. Soil Type (faintly musty odor) Very marked in Sar- 



saparilla, noticeable in nearly all roots, rhizomes, tubers 

 and most barks, especially when moist. Due to soil 

 present. 



7. Sumbul Type (musk-like, heavy, disagreeable to many) 



Sumbul, Santalum album (faint). 



8. Jalapa Type (smoky or creosote odor, due to smoke in 



drying) Jalapa and other drugs dried over a flame and 

 over open fireplaces, as Russian rhubarb. 



9. Tannin Type (a faint odor resembling the jalapa type, 



noticeable in substances rich in tannin) Podophyllum, 

 Rheum, Rumex, Rhatany, Galla, Lappa, Chirata, 

 Hydrastis, Frasera. 



C. DISAGREEABLE ODORS. 



1. Cannabis Indica Type (variously designated as heavy, 

 nauseous, stupefying and suffocating; increased by 

 moisture) Absinthium, Apocynum, Asclepias, Aspid- 

 ium (when old) , Belladonna leaves, Calendula, Chelidon- 



