n6 PLANT AND ORGANIC CHEMISTRY 
as ammonium molybdo-phosphate, and determined in the 
usual manner. 
Qualitative tests made for nitrogen indicated its presence 
in each one of the condiments examined. 
It is of importance to observe that the majority of these 
condiments are fruits, ripe, or nearly so. The seed appro¬ 
priates to itself the nitrogen and the greatest nutritive proper¬ 
ties for the development of the future plant. All nutritive 
substances fall into two classes; the one serves for the repair 
of the unoxidizable constituents of the body, the other is des¬ 
tined to replace the oxidizable. Condiments fulfill both of 
these requirements, as is shown by a study of their composi¬ 
tion; the phosphoric acid and nitrogen are taken up by the 
tissues, as from other substances used in diet. Some articles 
affect the character of the excretions; this is often due to essen¬ 
tial oils; the presence of these in the excretions cannot be said 
to diminish the value of the substances in supplying to the 
tissues the necessary elements. The same holds true for con¬ 
diments; the essential oils conspicuous in them are accorded 
only stimulating properties; however, it may be observed that 
the essential oils in tea and coffee are accredited with a por¬ 
tion of the dietetic value of these beverages. It appears that 
when condiments are used in food, especially for the sick, 
they may serve the double purpose of rendering the food more 
appetizing and of adding to its nutritive value. The value 
of food as a purely therapeutic agent is attracting some atten¬ 
tion at present, and in its study we must not neglect those 
substances which combine stimulant and nutritive qualities. 
