FOOD INSPECTION. 257 



While the samples of pimento differed very materially in 

 quality, all of the samples but one were genuine. The Golden 

 Crown allspice (No. 7196), made by the Boston Supply Co., was 

 largely adulterated with what seems to be under the microscope 

 roasted pea flour. It is possible that the trace of red pepper 

 found was added to this sample, as well as that of No. 7202, for 

 the purpose of giving apparent strength. The excessive amount 

 of starch and the low ether extract in sample No. 7196 are 

 explained by the addition of the roasted pea flour. 



The analysis of the different brands of allspice are given on 

 pages 262-263. 



CASSIA AND CINNAMON. 



The names cassia and cinnamon are used interchangeably in 

 commerce though strictly speaking they represent two distinct 

 species of a genus belonging to the laurel family. In the fond 

 standards, little attempt is made to distinguish between cassia 

 and cinnamon. The best quality of cinnamon is the bark of 

 Cmnamonum zeylanicum, a tree from 20 to 30 feet high, native 

 to the island of Ceylon, cultivated in some parts of tropical Asia, 

 Sumatra, and Java. The entire yield of pure Ceylon cinnamon 

 is extremely small and but little of it comes to America. The 

 cheaper and more common cassia is the bark of Cinnamonum 

 cassia which comes from China and India. It is darker in color 

 than true cinnamon bark, of coarser texture and thicker. 

 Both cinnamon and cassia barks are very aromatic in taste, some- 

 what astringent and slightly sweet. 



Cassia buds are the dry flour buds of China cassia and are in 

 the market both in whole and powder form. The powdered 

 cassia or cinnamon of commerce consists of a mixture of several 

 varieties of bark, and the cheaper grades contain an admixture 

 of the ground buds. 



The samples examined were genuine, with the exception that 

 some of them contained traces of foreign matter, either wood 

 tissue or of some other spice. These traces are prdbably acci- 

 dental and not purposely added. There was, however, a great 

 difference in the pungency of the different samples, which Is due 

 either to the quality of the whole cinnamon used, or to the length 

 of time since grinding. 



The analysis of the different brands of cinnamon are given on 

 pages 262-265. 

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