In the tests 0.1, 0.2, 0.3, 0.4, 0.5, and 1 cc, respectively, of the extract was added to 10 cc of tomato bouillon. One set was inoculated with the mold and another set with the yeast. In the case of the mold, no growth occurred with the allspice and cloves; the celery checked the growth materially, there being no indication of mold until the sixth day. Normally a fairly strong growth occurs in twenty-four hours. In the solution containing 0.3 cc there was only one small colony in thirteen days, and no further development. In the solution containing the coriander, the growth in the 0.5 cc solution did not appear for three days, the 1 cc solution showing no growth. The garlic had practically the same effect as the coriander, while the black pepper was stronger, no growth appearing in the solution containing 0.5 cc. The yeast was slightly stronger in resisting the effect of the extracts. No growth appeared with the allspice and cloves; 0.5 cc of the celery and 1 cc of the coriander were required to inhibit growth, and the garlic and black pepper gave similar results, a weak development occurring in the solutions containing 1 cc. OIL EXTRACTS. Oil extracts of the spices were tested in the same manner as the water infusions and the acetic-acid extracts. The oils were so strong that in order to handle them easily they were mixed with equal volumes of alcohol, except that the mace, which was in the form of a paste, was mixed with two-thirds its volume of alcohol. To 10 cc of tomato bouillon were added 0.1, 0.2, 0.3, 0.4, and 0.5 cc, respectively, of the oils of cinnamon, cloves, mace, mustard, and black pepper. In the case of the mold, there was no development in the solutions containing cinnamon, cloves, and mustard; in those containing mace and black pepper the development was slower than the normal, that in the black pepper being more pronounced. On the yeast the effect was similar, no development occurring in the cinnamon, cloves, and mustard, and a retarded development taking place in the mace and black pepper, that in the black pepper being the more pronounced. The experiments show that some of the spices, notably allspice, cinnamon, and cloves have decided antiseptic value, but that the peppers are not as valuable as is generally supposed. The oil extracts have been advocated for use in ketchup instead of the whole spices, but in quantities which would be useful antiseptically their use would be objectionable, for when present in approximately the same proportions as are the whole-spice infusions, the flavor is too strong and masks the more delicate flavor of the tomato. The acetic-acid extracts are more effective than are the water infusions, and they are not objectionable in the ketchup. VINEGAR AND ACETIC ACID.