.................... 6.10 .097
Cloves........................ 5.84 .563
Allspice...................... 5.54 .017
Mustard....................... 3.90 .134
Black pepper.................. 3.60 .011
Jamaica ginger................ 3.16 .052
Cinnamon...................... 3.02 .009
Mace.......................... 2.44 .230
Nutmeg........................ 2.24 .092
Celery........................ 1.29 .082
White pepper.................. 1.16 .017
Aniseed....................... 1.05 .113
[Footnote 1: Ibid., page 149.]
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 as ammonium molybdo-phosphate, and determined
in the usual manner.
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