FOOD INSI^E'CTION. 259 



There are two kinds of exhausted ginger commercially avail- 

 able for admixture as an adulterant. One is the product left 

 after the extraction with strong alcohol, in the making of extract 

 of Jamaica ginger; and the other the residue from extraction 

 with either dilute alcohol or with water in the manufacture of 

 ginger ale. It is rarely substituted wholly for the pure variety 

 because the lack of pungency would make the adulteration too 

 evident. It is used to mix with unexhaused ginger in varying 

 proportions, and is also used as an adulterant for other spices. 

 It is to its volatile oil that ginger is indebted for most of its 

 aromatic qualities. So far as ginger was concerned, all of the 

 samples examined were genuine, but a number of the samples, 

 notably Nos. 7165, 7170, 7171, 7173 and 7174 were weak to the 

 taste as if exhausted ginger had been added. This, however, 

 may have been due to the long keeping of the ground goods in 

 paper. 



The analysis of the different brands of ground ginger exam- 

 ined are given on pages 266-269. 



MACE. 



Both nutmeg and mace occur in the fruit of several varieties 

 of myrtle trees. The nutmeg tree is a native of the Malay 

 Archipelago and grows from 20 to 30 feet high, somewhat 

 resembling an orange tree in appearance. The crimson colored 

 aril that surrounds the nutmeg kernel has many narrow flat- 

 tened lobes. In the process of drying to form the mace of 

 commerce, it loses its brilliant red color and turns a yellowish 

 brown. Bombay mace is almost devoid of odor and even though 

 it is a variety of mace, should be considered as an adulterant 

 from its lack of pungency. Because of the high price of mace, 

 there is particular temptation for adulterating it. Five of the 

 samples of mace examined were strictly pure. Three contained 

 traces of ginger. One was adulterated with corn meal, and two 

 adulterated with Bombay m.ace. Where a large amount of 

 Bombay mace was used, nutmeg was added to bring up the 

 flavor. In purchasing ground mace, care should be taken to 

 purchase that from reputable spice mills. 



The analyses of the different brands of powdered mace exam- 

 ined are given on pages 268-269. 



