1. If much long pepper is used, its peculiar slaty color will show, although sifting and bleaching will partly hide the color; but the odor of the mixture when warmed is unmistakable to an educated olfactory sense, even if the amount of mixture be moderate. The odor cannot be destroyed by bleaching, for that has been tried, and even the ethal as well as the alcoholic extracts from which the solvent has been evaporated at a low temperature yields, when warmed, the characteristic odor very plainly. Admixture of long pepper would also introduce much sand in the powdered black pepper, and in white pepper it would be much more noticeable, as white pepper does not contain 2½ per cent. of sand and more would mean an admixture. There being also much woody matter in powdered long pepper, arising from the smallness of the berries as well as the hardened setting and from the central woody tube, this may be detected either by chemical analysis or by microscope, and some of it by the naked eye or with the aid of a large hand lens. If the sample be spread out in a smooth, thin layer on strong paper by means of an ivory paper knife, pieces of fluffy woody fiber will be detected, especially if the thin layer be tapped lightly from below. These pieces come from the central part of the indurated catkin, which cannot be completely ground fine as genuine pepper stalks are ground. Much of this matter is removed by the grinder’s sieves, but enough pass through the meshes of the silk to be useful as a corroborative indication, and if any particles of husk pass through they can be told from those of the genuine pepper husks. A proportion of the starch granules of long pepper is of larger size, about .0002 inch, and of angular shape, very slightly smaller than rice granules and more loosely aggregated in clusters or isolated. Here it is necessary to notice that the statement is made in books that genuine pepper starch is round in form. Pepper starch is doubtless round in the main, but not invariably. (See illustration.) The loose granules of the interior are spherical, but in the dense portions of the berry they become more angular by pressure on each other. Chemical composition of long pepper: Total ash, 8.91 Sand and ash matter converted into 1.2 sugar, H. C. L., Total matter soluble in 10 per 67.83 cent. of H. C. L., Starch and matters convertible into 44.04 sugar, Albuminous matter soluble in 15.47 alkali, Cellulose, 15.70 Extracted by alcohol, 7.7 Extracted by ether, 5.5 Nitrogen, 2.1 Long pepper also contains piperine, resin, and volatile oil.