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PIMENTA. 
Spaeth, E., points out that among the more common forms of 
adulteration are the addition of cacao hulls to powdered pimenta, 
the coloring of damaged pimenta and the treatment of inferior 
qualities with solution of resin. Pimenta should not be wholly or 
partially extracted, should not contain more than 2 per cent of stems 
and should contain no overripe, black, or soft fruit. The ash should 
not exceed 6 per cent, and the amount that is insoluble in 10 per cent 
hydrochloric acid should not exceed 0.5 per cent. Pimenta should 
contain at least 2 per cent of ethereal oil. — Ztschr. f. Nahr. u. 
Genussm., Berlin, 1905, v. 10, p. 30. 
Roxburgh, A., gives directions for growing Pimenta officinalis in 
Jamaica, and points out that the average production of that drug is 
placed at from 50,000 to 60,000 bags of 150 pounds each. — Exp. Sta. 
Rec., v. IT, p. 769 (from Agr. News, Barbadoes, 1905, v. 4, p. 295.) 
PIPER. 
Winton and Bailey present a comprehensive study of Lampong, 
Acheen, and Penang pepper with a complete report of their find- 
ings. — Rep. of the Conn. Exper. Sta. Abstracted in Ztschr. f. Unters. 
d. Nahr. u. Genussm., Berlin, 1905, v. 9, p. 227. 
Hoton, L., reports on the ash and the sulphuric acid residue found 
in black pepper. His report includes a table giving percentages of 
ash, mineral matter, sulphuric acid residue, alcoholic extract, and 
the price of a number of samples of black pepper, including Aleppi, 
Tellicherry, Lampong, and Penang. — J. de Pharm. d Am vers, 1905, 
v. 61, pp. 201-212. 
Spaeth, Eduard, presents a didactic discussion on the adulteration 
of black pepper, the substances used as adulterants and the several 
methods suggested for the detection of these adulterations. — Ztschr. 
f. Unters. d. Nahr. u. Genussm., 1905, v. 9, pp. 577-595. 
Spaeth, E., is inclined to think that 7 per cent of ash for whole 
pepper is rather high. He has met with a ground pepper which 
contained as much as 50 per cent of added pepper hulls and which 
yielded only 6.5 per cent of ash. The amount of ash insoluble in 10 
per cent of hydrochloric acid should not exceed 2 per cent. For 
white pepper the total amount of ash should not exceed 4 per cent, 
and the amount insoluble in 10 per cent hydrochloric acid should not 
exceed 1 per cent. Ibid ., v. 10, p. 27. 
Kebler, Lyman F., reports finding pepper adulterated with tapioca 
colored black with lampblack. — Proc. Am. Pharm. Ass., 1905, v. 53, 
p. 188. 
Dachs (J. de Pharm. d An vers) reports finding a sample of pow- 
dered white pepper containing upwards of 20 per cent of a starch- 
