^vemberS1'}       India  s  Spices  and  Condiments.  533 
journals  in  both  professions  have  been  for  some  years  endeavoring 
to  bring  about  a  return  to  the  practice  of  medicine  based  on  the 
Pharmacopoeia;  and, 
Whereas,  The  medical  colleges  are  represented  on  the  Committee 
of  Revision  of  the  U.  S.  Pharmacopoeia;  and, 
Whereas,  It  is  manifest  to  the  thoughtful  men  both  in  medicine 
and  pharmacy  that  a  very  large  number  of  medical  men  might  be 
better  informed  regarding  the  Pharmacopoeia  as  a  book  of  reference 
and  standards.    Be  it,  therefore, 
Resolved,  That  it  is  the  sense  of  the  American  Pharmaceutical 
Association  in  convention  assembled,  that  a  great  advance  in  the 
ethical  practice  of  medicine  and  pharmacy  will  be  made  when  the 
medical  colleges  make  the  Pharmacopoeia  a  prescribed  text-book  or 
book  of  reference  and  require  a  familiarity  with  it  in  their  exam- 
inations. 
Resolved,  That  we  request  the  governing  authorities  of  all  medical 
colleges  in  the  United  States  to  put  into  force  such  a  ruling  in  their 
respective  institutions  as  will  insure  in  future  classes  a  well-grounded 
knowledge  of  materia  medica  and  Pharmacognosy,  as  set  forth  in 
the  Pharmacopoeia. 
Resolved,  That  the  General  Secretary  be  directed  to  transmit  a 
copy  of  these  resolutions  to  each  medical  college  in  the  United 
States  and  to  the  medical  and  pharmaceutical  press. 
Yours  very  truly, 
Chas.  Caspari,  Jr., 
Baltimore,  October,  1907.  General  Secretary, 
INDIA'S  SPICES  AND  CONDIMENTS. 
ALIMENTARY  VALUE  AND  USE  OF  ORIENTAL  SEEDS  AND  LEAVES. 
In  reply  to  a  request  for  information  by  New  England  educational 
interests  on  the  spices  of  India,  Consul-General  W.  H.  Michael  writes 
as  follows  from  Calcutta : 
The  terms  spices  and  condiments  are  applied  to  a  class  of  sub- 
stances which  possess  aromatic  and  pungent  properties,  and  are 
mixed  with  food  for  the  purpose  of  exciting  the  appetite.  Many 
articles  of  this  class  not  only  assist  digestion  but  by  tempting  the 
palate  increase  the  amount  of  food  consumed  and  thus  stimulate  a 
flagging  appetite.    To  the  native  of  India  spices  and  condiments 
