(60) 
then very carefully scraped so as to remove the whole of the outer bark. 
It is then dried with great care to avoid molding or discoloration and to 
avoid the loss of its volatile active constituents. Since the bark of ginger 
is the most active portion, this variety is not so strong as other gingers, 
but it yields preparations of a beautiful light color and very fine fragrance. 
1401. The same, in a ground condition. 
1402. Bleached Jamaica ginger.—This variety is produced in Jamaica by dipping 
the preceding in white-wash, which imparts a fine white color to the surface 
and tends to prevent insect attacks. Strictly speaking, it is a form of 
adulteration. This practice is also quite often resorted to for covering and 
concealing defects in the ginger. 
1403. Japanese ginger.—Ginger grown and prepared in Japan. In this process, 
the outermost layers only of the bark are removed before drying. This 
accomplishes the same purpose as removing the entire bark, as practiced in 
Jamaica and, at the same time, the presence of the inner bark, which 
remains, tends to retain the entire strength and flavor of the ginger. 
1404. Cochin ginger.—A variety of Chinese ginger. Prepared in much the same 
manner as the preceding. 
1405. Zedoary or Zedoaria.—The rhizome of Curcuma Zedoaria Roscoe. Native 
of the East Indies and cultivated. From the New York drug market. 
1406. Madras Curcuma or turmeric—The rhizome of Curcuma longa L. Native 
of the East Indies and cultivated. Exported from Madras, British India. 
1406.1. Pure powdered Curcuma. Presented by H. H. Rusby. 
1407. Malabar cardamom pods.—The dried ripe fruits of Elettaria repens (Sonn.) 
Baill. Native of the East Indies and cultivated. 
1408. Cardamom seeds.—The seeds removed from the preceding pods. 
1409. The preceding, adulterated with the seeds of a species of Amomum. 
1410. Melegueta pepper. Grains of Paradise. Guinea grains—The seeds of 
Amomum Melegueta Roscoe. Native of western Africa. Presented by J. 
L. Hopkins & Company, of New York City. 
1411. Another sample of the same. Presented by H. H. Rusby. 
VANILLA AND ITS SUBSTITUTES 
Vanilla is the specially cured, nearly ripe fruit of Vanilla 
planifolia Andrews (Orchidaceae—Orchid Family), native 
of tropical America and cultivated in tropical regions. 
Some inferior fruit is produced by other species of Vanilla. 
Vanilla is produced in tropical countries, the best and 
highest-priced often coming from the mountains of Mexico. 
The poorest is sold for 50 to 75 cents a pound, the best 
for 12 to 15 dollars. Fineness, rather than strength, of 
odor determines the value, and this depends upon the 
variety, the climate, the cultivation, and the method and 
care employed in curing. The wild product is the poorest. 
