256 MAIXK AC.RrCUI.Tt'UAI. I'.X I'EKI M I'.NT STATION. I906. 



spices, hence in an imperfectly cleaned mill, a trace of the spice 

 last ground is liable to be carried to that which is being ground. 

 The hiechanical purification of the spices before they are ground, 

 frequently presents such difficulties that even the unground 

 spices are not strictly pure. 



The samples of spices collected by the Station inspector, have 

 been subjected to both chemical and miscroscopical examination. 

 For the ver}- full and careful microscopical examination, we are 

 indebted to the experts of the Bureau of Chemistry of the U. S. 

 Department of Agriculture at Washington. The chemical 

 examinations were made in the Station laboratory. 



Probably in no class of products is there greater variation in 

 quality, than in commercial spices. A spice may be perfectly 

 pure, so far as freedom from adulteration is concerned, and still 

 be markedly inferior in quality. Furthermore the age of a 

 spice and particularly the length of time that it has been pow- 

 dered and the kind of a package in which it has been kept has 

 much to do with the strength of spices. On reference to the 

 standards adopted for Maine * the wide latitude that has to be 

 given in composition even to pure spices is indicated. 



The best way for the retailer to insure good quality is to buy 

 of firms who purchase only the best grades of whole spices and 

 powder them in their own mills. The consumer is best pro- 

 tected by buying the best from reliable retailers. The price paid 

 per pound will usually be a guide to quality. A specially low 

 priced spice must of necessity be either inferior in quality or 

 adulterated. 



A discussion of the dififerent kinds of spices examined show- 

 ing the results of the chemical and microscopical examinations 

 follow. 



ALLSPICE OR PIMENTO. 



Allspice is the dried fruit of Eugenia pimenta, an evergreen 

 tree belonging to the ^ame family as the clove. It is indigenous 

 in the West Indies and is especially cultivated in Jamaica. The 

 berries are grayish or reddish brown in color ; they are gathered 

 when they have attained their largest size, but before becoming 

 fully ripe. Though considerably less pungent than other spices, 

 it possesses an aroma not unlike clovee and cassia. 



* Bulletin 135, Maine Agricultufal Expeiiment Station, pages 241-243. 



