8 
BULLETIN 43, IT. S. DEPARTMENT OF AGRICULTURE. 
The disturbance to the sense organs involved in making the test 
can be reduced by making a series of triturates of known content 
covering the range within which the samples may be expected to fall, 
and begin by tasting the most dilute members of the series first. In 
this way the shock of the stronger reactions produced by the more 
concentrated triturates is avoided and the sensitiveness of the nerves 
conserved. 
After the method had been practiced until a satisfactory degree of 
uniformity of result had been obtained, a standard of comparison for 
the American-grown peppers was sought in a series of authentic 
Hungarian samples representing a wide range of market sorts. The 
results are presented in Table I. The names of the samples are given 
as they appeared on the original labels. The ratio of the weight of 
pepper to the weight of cane sugar required to just obliterate the 
sensation of pungency is given in the second column, the color im- 
pression being noted in the third column. 
Table I. — Pungency tests with imported samples of paprika from Hungary. 
Label on sample. 
Ratio of 
pepper to 
sugar. 
Color. 
B~of paprika Suss 
Halbsiiss 
Specialitat 
Extrafein Royal 
Rosen paprika 
Pick Mark-Gulyos 
Pick Mark-Feledes 
Pick Mark-Paprikakul Excelsior 
1 
300 
1 
500 
1 
600 
1 
1,000 
1 
1,360 
1 
300 
1 
300 
1 
400 
Excellent. 
Do. 
Good. 
Do. 
Do. 
Excellent. 
Do. 
Poor. 
It was thought desirable to determine the same point for com- 
mercial imported Hungarian material found in the American market. 
Table II shows the result of the test in seven samples obtained from 
six dealers in several cities. 
Table II. — Pungency tests with samples of imported paprika secured through 
American dealers. 
Nature of sample. 
Ratio of 
pepper to 
sugar. 
Color. 
• 
1 
1 
1 
1 
1 
1 
1 
950 
700 
1,700 
400 
300 
1.200 
400 
Very good. 
Do 
Very poor. 
Do 
Poor. 
Very good. 
Do. 
Poor. 
Excellent. 
A comparison of samples of home production grown at Ebenezer, 
S. C, was made. An average powder was obtained by grinding 
representative pods from man} 7 plants. It was thought desirable not 
only to test the powders obtained by grinding the whole pods and the 
