_Allspice._--Owing to its cheapness, allspice is probably less adulterated than the preceding spices. The addition of mustard-husks, ground shells, and clove stems, and the removal of the volatile oil, are, however, sometimes practised. The oil in genuine allspice should amount to about 5 per cent. _Ginger._--Ginger is likewise comparatively little exposed to sophistication, although it has occasionally been found coloured with turmeric, and admixed with corn meal, mustard-husks, cayenne, and clove stems. It is stated that the manufacturers of ginger extract dispose of the exhausted article to spice dealers who utilise the impoverished product for the adulteration of other spices. _Mixed Spices._--These consist of mixtures of the foregoing, and are liable to the sophistications practised upon their ingredients, the addition of the cheaper flours and starches being especially prevalent. The following table shows the results of the examination of various spices, lately officially made in the States of New York and Massachusetts, and by the National Board of Health in Washington:-- ---------+-----------+--------------+-------------- | Number | Number | Percentage | Examined. | Adulterated. | Adulterated. ---------+-----------+--------------+-------------- Cloves | 132 | 60 | 45·5 Mace | 79 | 50 | 66·3 Cinnamon | 149 | 78 | 52·4 Allspice | 90 | 39 | 43·3 Ginger | 157 | 40 | 25·4 ---------+-----------+--------------+-------------- FOOTNOTE: [147] Bulletin No. 13, Part 2, Chemical Division; United States Department of Agriculture. MISCELLANEOUS.