INDEX 



A, 



Page. 



Adulterant, bark as an 164 



clove stems as an 164 



cocoanut shells as an 163 



groundnut cake as an 162 



maize as an 162 



oil seed as an 162 



olive stones as an - 198 



palm cake as an. .- - 163 



peanut cake as an 162 



rice as an 162 



rice bran as an - 164 



sawdust as an 164 



lultcrants, found in this investigation and by others 139 



of pepper - * - 187 



structure of 151,161-164 



Adulteration of allspice 228 



Adulterations of cassia 218 



cinnamon 218 



spices and condiments, detection of...; 150 



Albuminoids, determination of 168-170 



Allspice 227-230 



adulteration of 228 



chemical composition of 229 



structure of 227 



Analysis, chemical, Methods of. 165 



of spices, mechanical 150 



microscopic - . ..-, 150 



B. 



Bark as an adulterant 164 



Bibliography of spice and condiments 235-238 



Blyth, analyses of pepper 189 



determination of fixed oil in mustard 177 



Borgmann, Wolff, andBiechele, alcoholic extract of pepper 190 



Brown, long pepper as an adulterant 199 



olive stones as an adulterant of pepper 198 



C. 



I Canada, Dominion of, law for the prevention of adulteration of food and 



drugs 249-254 



results of investigations in 134 



255 



