"[1] Such is the positively expressed opinion of Foster,
the author of the article on nutrition in Watts' 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:
Percent. Percent.
of ash. of P_{2}O_{5}.
Fennel........................ 9.00 .103
Marjoram...................... 8.84 .050
Peppermint.................... 8.80 .016
Thyme......................... 8.34 .122
Poppy......................... 7.74 .024
Sage.......................... 7.58 .033
Caraway....................... 7.08 .118
Spearmint..................... 7.06 .017
Coriander.
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