NUTRITIVE VALUE OF CONDIMENTS 115 
and mineral matter, the latter containing phosphates and 
chlorides. Other things being equal, it may be considered 
that the comparative nutrient value of two articles is in pro¬ 
portion to the amounts of carbon, nitrogen, and phosphoric 
acid they contain. 
“The food of man also contains certain substances known 
under the name of condiments. Since these bodies perform 
their functions outside the real body, though within the ali¬ 
mentary canal, they have no better reason to be considered 
as food than has hunger, optimum condimentum.” 1 Such is 
the positively expressed opinion of Foster, the author of the 
article on Nutrition, in Watts’s “Dictionary of Chemistry.” 
With a view of determining how far the common condiments 
deserve this summary dismissal, a number of analyses have 
been made in the laboratory of the Philadelphia Polyclinic. 
My examinations were especially directed to the mineral 
matter, phosphoric acid and nitrogen. The following table 
shows the result of the analyses: — 
Per cent. 
Per cent. 
Per cent. 
Per cent. 
of Ash. 
of P 2 0 5 . 
of Ash. 
of P 2 0 5 - 
Fennel 
9.00 
.103 
Allspice 
5-54 
.017 
Marjoram 
8.84 
.050 
Mustard 
3 - 9 ° 
.134 
Peppermint 8.80 
.016 
Black Pepper 
3.60 
.on 
Thyme 
8-34 
.122 
Jamaica Ginger 3.16 
.052 
Poppy 
7-74 
.024 
Cinnamon 
3 - 02 
.009 
Sage 
7-58 
•°33 
Mace 
2.44 
.230 
Caraway 
7.08 
.118 
Nutmeg 
2.24 
.092 
Spearmint 
7.06 
.017 
Celery 
1.29 
.082 
Coriander 
6.10 
.097 
White Pepper 
1.16 
.017 
Cloves 
5-84 
•563 
Aniseed 
1.05 
•n 3 
The articles were examined in the condition in which they 
were obtained in the market, without any preliminary drying, 
selecting, or preparation. The ash was obtained by burning 
in a platinum crucible, at as low a temperature as possible, 
dissolving in hydrochloric acid the phosphoric acid separated 
1 Dictionary of Chemistry , vol. iv, p. 149. 
