242 MAINF, AC.RICCI/rrR AI. iCX PIvRUI I-! NT STATlOX. I906. 



(12) per cent of quercitannic acid*; not more than eight (8) per cent 

 of total ash; not more than five-tenths (o-S) per cent of ash insoluble 

 in hydrochloric acid, and not more than ten (10) per cent of crude fiber. 



17. Coriander is the dried fruit of Coriandum sativum L. 



18. Cumin seed is the fruit of Cuminum cyminum L. 



19. Dill seed is the fruit of Anethum graveolens L. 



20. Fennel is the fruit of Foeniculum foeniculum (L.) Karst. 



21. Ginger is the washed and dried or decorticated and dried rhizome 

 of Zinziber zingiber (L.) Karst, and contains not less than forty-two 

 (42) per cent of starch ; not more than eight (8) per cent of crude 

 fiber, not more than six (6) per cent of total ash, not more than one 

 (i) per cent of lime, and not more than three (3) per cent of ash 

 insoluble in hydrochloric acid. 



22. Limed ginger, bleached ginger, is whole ginger coated with car- 

 bonate of lime and contains not more than ten (10) per cent of ash, 

 not more than four (4) per cent of carbonate of lime, and conforms 

 in other respects to the standard for ginger. 



23. Horse-radish is the root of Roripa armoracia (L.) Hitchcock, 

 either by itself or ground and mixed with vinegar. 



24. Mace is the dried arillus of Myristica fragrans Houttuyn, and con- 

 tains not less than twenty (20) nor more than thirty (30) per cent of 

 nonvolatile ether extract, not more than three (3) per cent of total ash, 

 and not more than five-tenths (0.5) per cent of ash insoluble in hydro- 

 chloric acid, and not more than ten (10) per cent of crude fiber. 



25. Macassar mace, Papua mace, is the dried arillus of Myristica 

 argentea Warb. 



26. Bombay mace is the dried arillus of Myristica nialabarica Lamarck. 



27. Marjoram is the leaf, flower and branch of Majorana majorana 

 (L.) Karst. 



28. Mustard seed is the seed of Sinapis alba L. (white mustard), 

 Brassica nigra (L.) Koch (black mustard), or Brassica juncea (L.) 

 Cosson (black or brown mustard). 



29. Ground mustard is a powder made from mustard seed, with or 

 without the removal of the hulls and a portion of the fixed oil, and 

 contains not more than two and five-tenths (2.5) per cent of starch and 

 not more than eight (8) per cent of total ash. 



30. Prepared mustard, German mustard, French mustard, mustard 

 paste, is a paste composed of a mixture of ground mustard seed or mus- 

 tard flour with salt, spices and vinegar, and, calculated free from water, 

 fat and salt, contains not more than twenty-four (24) per cent of carbo- 

 hydrates calculated as starch, determined according to the official meth- 

 ods, not more than twelve (12) per cent of crude fiber nor less than 

 thirtj'-five (35) per cent of protein, derived solely from the materials 

 named. 



31. Nutmeg is the dried seed of the Myristica fragrans Houttuyn, 

 deprived of its testa, with or without a thin coating of lime, and con- 

 tains not less than twenty-five (25) per cent of nonvolatile ether extract, 

 not more than five (5) per cent of total ash, not more than five-tenths 



