280 Winton — Anatomy of the Fruit of Coeos niccifera. 



Water 



Total ash 



Ash soluble in water 



Ash insoluble in hydrochloric acid 



Volatile ether- extract 



Non-volatile ether extract . _ ._ 



Alcohol extract _ _ 



Reducing matters by direct inver- 

 sion calc. as starch 



Starch by diastase method 



Crude fiber . _ _ 



Total nitrogen 



Oxygen absorbed by aqueous extract 

 Quercitannic acid equivalent to O. 

 absorbed 



Black 



pepper. 



(Av.of 14 



analyses.) 



Cloves. 

 (Av. of 8 

 analyses.) 



Allspice. 

 (Av. of 3 

 analyses.) 



Nutmeg. 

 (Av. of 3 

 analyses.) 



% 



% 



% 



11-96 



7-81 



9-78 



3-63 



4*76 



5-92 



4-47 



2 B 28 



2*54 



3-58 



2-47 



0-86 



0-47 



006 



0-03 



o-oo 



1-14 



19-18 



4-05 



3-02 



8'42 



6-49 



5-84 " 



36-70 



9-62 



14-87 



11-79 



10-77 



38-63 



8-99 ; 



18-03 



25-56 



34-15 



2-74 ' 



3*04 



23-72 



13-06 



8-10 



22-39 



2-51 



2-26 



0-99 ' 



0-92 



1-08 







2-33 



1-24 











18-19 



9-71 







Cocoanut 

 shells. (1 

 analysis.) 



7-36 

 0'5£ 

 0-50 

 0-00 

 0-00 

 0-25 

 1-12 



20-88 

 0-73 



56-19 

 0-18 



0-23 



In conclusion, the author takes this opportunity to thank his 

 highly esteemed instructor, Prof. Dr. Josef Moeller of Graz 

 University, Austria, for kindly assistance in the early part of 

 this investigation. The work was begun in Prof. Moeller's 

 laboratory during the autumn of 1899, but after a.year's inter- 

 ruption was finished at this Station. 



Acknowledgment is also due Prof. E. Gale of Mangonia, 

 Florida, who generously furnished material for study, and also 

 Herr F. X. Matalony of Vienna, who skillfully reproduced on 

 wood the author's drawings. 



