258 INDEX. 



Page. 



Mustard, bibliography of 238 



characteristics of 139 



character and composition of 171-183 



chemical analyses of, Leeds and E verhart 178 



composition of, Hassall 173-177 



examination of, Waller and Martin 178-180 



description of samples used in this investigation 180 



/ determination of fixed oil in, Blyth 177 



oil in, Everhart 177 



extremes in composition of 182 



Mustards, character of those investigated 182,183 



N. 



Nc\v Jersey, law of, for the prevention of adulteration of food and drugs . . . 242, 243 



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



Nitrogen, determination of 168-170 



non-albuminoid, determination of 170 



Nutmeg 230-232 



characteristics and adulterations of 143 



chemical composition of 231 



structure of 230,231 



O. 



Oil seed as adulterants 162 



volatile, determination of 165 



Olive stones as an adulterant of pepper, Brown 198 



detection of, in pepper 195 



P. 



Palm cake as an adulterant 163 



Peanut cake as an adulterant ., 162 



Pepper 183-209 



Pepper, adulterants of 187 



alcohol extract of, Borgrnann, Wolff, and Biechele 190 



analysis of, best methods for 207, 208 



analyses of, Rottger 190, 191 



Blyth 189 



ash in, Heisch 197 



bibliography of 237,238 



black and white 183-209 



characteristics and adulteration of 140 



character of specimens analyzed 204,205 



chemical composition of 206 



description of specimens analyzed. 204 



Dhoura corn as an adulterant 201 



extremes in composition of 208 



fermentation residues as an adulterant 195 



long pepper as an adulterant of, Brown 199 



on the use of, as an adulterant 199 



mechanical examination of 205 



microscopic examination of 203, 204 



olive stones as an adulterant of, Brown 198 



percentage of dirt in whole 187 



proportion of adulterated 202 



red r. Cayenne 



reducing equivalent of, Haslinger and Moslinger 194 



Heisch 197 



Lentz .. ..191,192,193 



