INDEX. 257 



G. 



Page. 



Germany, investigations in 133 



Ginger 212-217 



adulterants of 213 



amount of starch in 214 



bibliography of 238 



characteristics and adulterations of 141 



chemical composition of 214 



extremes of composition in 216 



original analyses of 215, 216 



structure of 212, 213 



Groundnut cake as an adulterant 162 



H. 



Haslinger and Moslinger, cellulose in peppers 194 



reducing equivalents of pepper 194 



Hassall, chemical composition of mustard 173-177 



original investigations of 133 



Hehner, distinction between cinnamon and cassia 218 



Heisch, ash in pepper 197 



reducing equivalent of pepper 197 



Hilger, ash in Ceylon cinnamon 218 



J. 

 Jones, starch and ginger 214 



L. 



Lattimore, Prof. S. A. , investigations and opinion of 1 37-139 



Laws relating to the adulteration of spices and condiments 239-254 



Dominion of Canada, for the prevention of adulteration of food and drugs. 249-254 



Massachusetts, for the prevention of adulteration of food and drugs 243-247 



Michigan, for the prevention of adulteration of food and drugs 248, 249 



New Jersey State, for the prevention of adulteration of food and drugs.. 242,243 

 New York State, for the prevention of adulteration of food and drugs. . . 239-242 



Leeds and E verhart, chemical analysis of mustard 178 



determination of oil in mustard 177 



Leeds, Dr. A. R. , opin ion of, regarding adulteration 137 



Legislation relating to spices and condiments 239-254 



Lentz, reducing sugar equivalent of peppers 191, 192, 193 



Long pepper, analyses of 200 



M. 



Mace 232 



characteristics and adulterations of 143 



chemical composition of 232, 233 



Maize as an adulterant 162 



Manufacturers of spice mixtures 132 



Massachusetts, law of, for the prevention of adulteration of food and drugs . 243-247 



results of investigations in. u 136 



Mechanical separation of spices 150 



Michigan, law of, for the prevention of adulteration of food and drugs 248, 249 



Microscopic examination of spices 150 



Mustard, analyses of, during this investigation 181 



Artificial color of ., 172 



