1513 
1514. 
1515. 
1516. 
1517. 
1518. 
1519. 
1520. 
1521. 
1522. 
1523. 
1524. 
1525. 
1526. 
(66) 
These are the original bay leaves, although the name more appropriately . 
belongs to the leaves of Amomis caryophyllata, from which bay rum is 
made. (See No. 1942.) The laurel leaf here represented is the bay leaf 
commonly used for flavoring foods. 
Laurel berries. The fruits of the same species. Presented by H. H. Rusby. 
Sassafras bark.—The bark of the root of Sassafras Sassafras (L.) Karst. 
Native of eastern North America. Largely used both as a medicine and 
as a flavoring agent. From the New York drug market. 
Sassafras stem-bark.—The bark of the trunk of the preceding. It is some- 
times wrongly substituted for the root-bark. Collected by H. H. Rusby 
at Franklin, New Jersey. 
Safrol.—The principal aromatic constituent of sassafras. This article is 
largely used as an aromatic and is also the basic substance from which a 
number of artificial aromatics are manufactured by chemical processes. 
Blue poppy seed.—The seed of a variety of Papaver somniferum L. (Papa- 
veraceae—Poppy Family). Native of the Orient and cultivated. From 
the New York market. Presented by H. H. Rusby. 
White poppy seed.—Another variety of the preceding. 
THE MUSTARD FAMILY (Cruciferae) 
Black, or red, mustard.—The ripe seeds of Brassica nigra (L.) Koch. Native 
of Europe and Asia and cultivated in all temperate regions. Specimen from 
the New York market. Presented by H. H. Rusby. 
Ground black mustard.—Black mustard seeds ground for use as a condiment. 
Prepared mustard.—Ground mustard mixed into a paste for use upon the 
table. Pure, ground, black mustard is generally regarded as too powerful 
for use; hence other aromatic substances are usually mixed with it in the 
manufacture of prepared mustard. 
White mustard.—The ripe seeds of Brassica alba (L.) Boiss. Native of 
Europe and Asia and largely cultivated in temperate and subtropical 
regions. This variety yields the same fixed or expressed oil as that of 
black mustard, but it does not yield the volatile oil of mustard. It is less 
powerful as an irritant than black mustard. 
Colza seed.—The seed of a variety of Brassica campestris L. Native of 
Europe and cultivated. From the New York drug market. Sometimes 
used to adulterate mustard. Presented by H. H. Rusby. 
Rape seed.—The ripe seed of Brassica campestris L. Native of Europe and 
Asia and largely cultivated. This seed is very slightly pungent and is 
mostly used for the expression of its fixed oil, and for feeding birds. It 
has also been largely used as an adulterant of ground mustards. 
Chinese mustard seed.—The seed of Brassica chinensis L. Native of China 
and cultivated. Sometimes used to adulterate mustard. From the New 
York drug market. Presented by H. H. Rusby. 
Horse-radish.—The root of Armoracia Armoracia (L.) Cockerell. Native 
of Europe and widely cultivated as a condiment. Presented by Frank 
Weinberg. 
. Ground horse-radish.—Horse-radish ground and mixed with vinegar ready 
for use upon the table. Presented by H. H. Rusby. 
