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..................... 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. Qualitative tests made for nitrogen indicated its presence in each one of the condiments examined. It is of importance to observe that the majority of these condiments are fruits, ripe or nearly so. The seed appropriates to itself the nitrogen and the greatest nutritive properties for the development of the future plant. All nutritive substances fall into two classes: the one serves for the repair of the unoxidizable constituents of the body, the other is destined to replace the oxidizable. Condiments fulfill both of these requirements, as is shown by a study of their composition; the phosphoric acid and nitrogen are taken up by the tissues, as from other substances used in diet. Some articles affect the character of the excretions; this is often due to essential oils; the presence of these in the excretions cannot be said to diminish the value of the substances in supplying the tissues the necessary elements. The same holds true for condiments; the essential oils conspicuous in them are accorded only stimulating properties; however, it may be observed that the essential oils in tea and coffee are accredited with a portion of the dietetic value of these beverages. It appears that when condiments are used in food, especially for the sick, they may serve the double purpose of rendering the food more appetizing and of adding to its nutritive value. The value of food as a purely therapeutic agent is attracting some attention at present, and in its study we must not neglect those substances which combine stimulant and nutritive qualities.--_Polyclinic_.