White pepper, since it is allowed to ripen fully, has the most distinctness, and, since it lacks the wrinkles, it will not be found difficult to pick out three layers of different cells from a section from it mounted in glycerine, composing the outer coat of the corn, besides angular large cells of the interior which are filled with starch and piperine, the latter being yellow in color. The first of these layers, the outer one, is made of colorless, large, loosely arranged cells with some fibers toward the exterior more compact than those toward the interior of the layer and carrying globules of oil. This layer makes up the principal part of the husk of the white pepper. The second layer is a part of what is generally called the testa and consists of small yellow cells, thick walled and closely oppressed. Next comes the third layer and second portion of the testa, which consists of lignified brown cells, which in their transverse appearance resemble some of the cells of mustard hulls. The individuality of these cells is not made out easily, owing to the thickness of the walls. After the observer has become thoroughly familiar with these appearances of the white pepper he should examine ground pepper, which will be found to differ in the way in which these coats are to be presented; they can be recognized, however, and must be studied until thoroughly understood. The black pepper is not as simple in its arrangement as the white, the maturity of the white giving it distinctness, while the shrunken character of the black berry makes the recognition of its various tissues difficult. In a section from the exterior of a softened black pepper, the interior coats, after what has been learned of the white, will be quickly recognized, but they are not plainly developed. The coats of the outer pericarp, which in the white pepper were wanting, will be found to be darker colored, shrunken and confused, so that it requires much study to discover the forms of the cells, which may be more easily found in the powdered black pepper; there the structure already recognized in the ground white pepper will be seen and in addition dark-brown particles, portions of the outer coats. Careful examinations of different particles will reveal some which consist of the elongated, vertical exterior cells containing resin, while others are the shrunken parenchyme cells of the second layer, whose structure is indistinct. The colored portion of a ground black pepper divides itself into two classes, the dark particles which have just been mentioned and the deep reddish ones which are made up of the testa of the seed and its adherent parenchyme. The two will be readily recognized and distinguished from adulterants by investigation.