436 
chloric acid. 0.01 per cent; ether extractive (nonvolatile), 6.4 per 
cent; crude fiber, 20.7 per cent. — Lab. Rep., S., K. & F., 1906, p. 35. 
PIPER. 
Nelson, Burt E., figures and describes the structural characteristics 
of the several parts of pepper. — Merck’s Rep., N. Y., 1906, v. 15, 
p. 321. 
Gehe & Co. discuss the importations of black and of white pepper 
in the principal European ports for the years 1903, 1904, and 1905 ; 
also the exports from Java for 1900-1901 to 1904-5, inclusive, and 
the exports from Singapore and Penang for 1903, 1904, and 1905. — 
Handels Ber., Gehe & Co., 1906, p. 44. 
Hartwich, C., presents some observations on (1) the grain weight 
of pepper, (2) a foreign piperaceous fruit in black pepper, (3) par- 
tially destroyed pepper fruit, (4) contamination of black pepper 
with foreign seeds, (5) artificially colored black pepper. — Ztschr. f. 
Unters. d. Nahr. u. Genussm., 1906, v. 12, pp. 52H530. 
Sprinkmeyer and Fiirstenberg found the sand-free ash of black 
pepper to vary from 3.81 to 5.62 per cent, for white pepper they 
report a sand- free ash content of from 0.83 to 3.99 per cent. They 
also give other factors relating to the composition of the ash. — Ibid., 
v. 12, p. 653. 
The Ph. Brit. Committee of Reference in Pharmacy report on 
black pepper says the characters of the powder, ash yield, and oleo- 
resin standard may be given. — Chem. & Drug., Lond., 1906, v. 69, 
p. 864. 
Smith, Kline & French Co. report the following results of their 
examination of Singapore black pepper : Ash. 4.8 per cent ; ash insol- 
uble in hydrochloric acid, 0.8 per cent; ether extractive (nonvola- 
tile), 7.35 per cent; crude fiber, 11.7 per cent; microscopically nor- 
mal. — Lab. Rep., S., Iv. & F., 1906, p. 33. 
Philipp Roder, Wien, reports examining six samples of pepper. 
The ash content in the air dry drug varied from 1.52 to 6.74 per cent, 
the minimum for black pepper being 4.68 per cent. Only one sample 
of black pepper came within the maximum 5 per cent ash, permitted 
by the Ph. Austr. VIII. — Pharm. Post, Wien, 1906, v. 39, p. 264. 
Liihrig and Thamm report examining 9 samples of black pepper 
and 10 samples of powdered pepper. The whole pepper, with one 
exception, varied in ash content from 4.67 to 5.28 per cent. The ash 
content of the powdered pepper varied from 4.56 to 5.67 per cent. 
They present a table containing additional analytical data. — Ztschr. 
f. Unters. d. Nahr. u. Genussm., 1906, v. 11, pp. 128-132. 
Truffi, Ferruccio, reviews the literature relating to the adultera- 
tion of whole pepper and reports finding an evidently light-weight 
