8 



BULLETIN 43, U. S. DEPARTMENT OF AGRICULTURE. 



The disturbance to the sense organs involved in making the test 

 can be reduced by making a series of triturates of known content 

 covering the range within which the samples may be expected to fall, 

 and begin by tasting the most dilute members of the series first. In 

 this way the shock of the stronger reactions produced by the more 

 concentrated triturates is avoided and the sensitiveness of the nerves 

 conserved. 



After the method had been practiced until a satisfactory degree of 

 uniformity of result had been obtained, a standard of comparison for 

 the American-grown peppers was sought in a series of authentic 

 Hungarian samples representing a wide range of market sorts. The 

 results are presented in Table I. The names of the samples are given 

 as they appeared on the original labels. The ratio of the weight of 

 pepper to the weight of cane sugar required to just obliterate the 

 sensation of pungency is given in the second column, the color im- 

 pression being noted in the third column. 



Table I. — Pungency tests with imported samples of paprika from Hungary. 



Label on sample. 



B~of paprika Suss 



Halbsiiss 



Specialitat 



Extrafein Royal 



Kosen paprika 



Pick Mark-Gulyos 



Pick Mark-Feledes 



Pick Mark-Paprikakul Excelsior 



Ratio of 



pepper to 



sugar. 



1 



300 



1 



500 



1 



600 



1 



1,000 



1 



1,360 



1 



300 



1 



300 



1 



400 



Color. 



Excellent. 



Do. 

 Good. 



Do. 



Do. 

 Excellent. 



Do. 

 Poor. 



It was thought desirable to determine the same point for com- 

 mercial imported Hungarian material found in the American market. 

 Table II shows the result of the test in seven samples obtained from 

 six dealers in several cities. 



Table II. — Pungency tests icith samples of imported paprika secured through 



American dealers. 



Nature of sample. 



Powder from whole pod 



Do 



Do 



Powder from shells 



Powderfrom shells of Hungarian sweet peppers 



Powder from shells, Hungarian 



Powder from shells 



Ratio of 

 pepper to 



sugar. 



1 : 950 

 1 : 700 

 1 : 1,700 

 1 : 400 

 1 : 300 

 1 : 1,200 

 1 : 400 



Color. 



Very good. 

 Very poor. 

 Poor. 

 Verv good. 



Do. 

 Poor. 

 Excellent. 



A comparison of samples of home production grown at Ebenezer, 

 S. C, was made. An average powder was obtained by grinding 

 representative pods from many plants. It was thought desirable not 

 only to test the powders obtained by grinding the whole pods and the 



