1380. 
1381. 
1382. 
1383. 
1384. 
1385. 
1386. 
1387. 
1388. 
1389. 
1390. 
1391. 
1392. 
1393. 
1394. 
1395- 
(58) 
Engler. Native of tropical America. From Paraguay, through the Field 
Museum of Natural History. 
The wood of the same. 
Quebracho extract.—An extract made by boiling the preceding wood. From 
Paraguay, through the Field Museum of Natural History. 
Another sample of the same, containing 70% of tannic acid. From Puerto 
Cosado, Argentina. 
Liquid Quebracho extract.—The same as the preceding but in a liquid state. 
From the New York drug market. Presented by H. H. Rusby. 
Tanner’s sumac.—The fruit of Coriaria myrtifolia L. (Coriariaceae—Coriaria 
Family). Native of the Mediterranean region. From the Paris Exposi- 
tion of 1900. 
Plong bark. Mangrove bark.—The bark of Rhizophora Mangle L. (Rhiz- 
ophoraceae—Mangrove Family). Native of tropical coasts and coastal 
river-banks. From Siam. 
Another specimen of the same. Bark as brought to the factory of the 
Manetoo Company in Miami, Florida, by whom it was presented. 
The same after being ground. Same donor. 
Mangrove tanning extract. An extract prepared from the preceding by 
boiling in water. Same donor. 
Spent mangrove bark.—Ground mangrove bark after extraction. Same 
donor. 
Long myrobalans. Chebula. Ink-nuts.——The fruits of Buceras Chebula 
(Retz) Lyons (Combretaceae—Combretum Family). Native of India and 
introduced into most tropical regions. Presented by H. H. Rusby. 
Round myrobalans. Belliric myrobalans.—The fruits of Buceras Bellirica 
(Gaertn.) Lyons. (Same family.) Native of the East Indies. Presented 
by H. H. Rusby. 
Frene, or Ash, bark.—The bark of a species of ash of southern Europe, 
probably of Fraxinus excelsa L. (Oleaceae—Olive Family). From France 
through the Paris Exposition of 1900. 
Toneriko bark.—The bark of Fraxinus Bungeana A.DC. Native of eastern 
Asia. From Japan. 
The bark of Aspidosperma latisiliqua A. DC. (Apocynaceae—Dogbane Fam- 
ily). Native of tropical America. 
The preceding, in the ground state. 
Flavoring Agents, Condiments, and Spices 
Flavoring agents are substances, mostly of vegetable 
origin, added to foods or other substances taken into the 
stomach, to impart an agreeable flavor or to mitigate or 
remove a disagreeable one. They are sometimes extracted 
from the plant tissue for such use, while at other times, 
the tissue containing them is used. These constituents of 
plants are of varied chemical nature and sometimes are 
