INDEX 259 



Page. 



Pepper, structure of 184-186 



weight of 100 pepper-corns 187 



P. D. Pepper 132 



Pepperette v. olive stones 



Peppers, cellulose in, Haslinger and Moslinger 194 



reducing equivalent of, Weigmann '. 195 



Piesse and Stansell, chemical analyses of mustard 177 



Pimento v. allspice 



Piperine, determination of 191 



Poivrette v. olive stones 



R. 



Rabourdin, olive stones as an adulterant of pepper 196 



Reagents 151 



Red pepper #. 'Cayenne , 



Rice as an adulterant 162 



bran as an adulterant 164 



Rottger, analyses of pepper 190, 191, 192 



S, 



Sn \vdust as an adulterant 164 



Spice, importations of 144-147 



mixtures, manufacture of 132 



supply, sources of our 143 



Spices and condiments, bibliography of 235-238 



detection of adulterations of 150 



in the District of Columbia, character of 140 



ground, price per pound 149 



physiological structure of 151 



price per pound, wholesale in New York 148 



proportion found adulterated 149 



Starch 153-161 



determination of 166 



in pepper v. pepper reducing equivalent 



Starches, Blyth's classification 157 



bibliography of 237 



description of various 158-161 



met with in pure and adulterated spices 157 



Muter's table of .- . 155 



size of 1C4-156 



Vogel's table of 154 



Structure of adulterants 161-164 



physiological, of spices and adulterants 151 



T. 



^annin, determination of 167 



in cloves 226 



'ransmittal, letter of ., 129 



W. 



r aller and Martin, chemical examination of mustard 178-1 80 



Weigmaun, reducing equivalent of peppers 195 



r ood, Dr. E. S., results obtained by, in Massachusetts r 137 



Y. 



Young, analyses of ginger 214 



