essential, as the fine powder works into the skin and great care must be used in handling the goods. Small grinders prefer to buy it powdered from the large factories. Sometimes the powdered Cayenne pepper is adulterated by mixing with wheat flour and made into cakes with yeast and baked hard like biscuit, then they are ground and sifted. [Illustration: PUBLIC BUILDINGS, BOMBAY] [Illustration: A MADRAS FAMILY As the children marry, they build an addition to the old home] The pericarp consists of two layers, the outer being composed of yellow, thick-walled cells; the inner layer is twice as broad and exhibits a soft, shrunken parenchyma, traversed by their fibro-vascular bundles. The cells of the outer layer are especially the seat of the fine granules of coloring matter, which contain a fat or oily substance, as may be found if they are removed by alcoholic solution of potash. The structural details of this fruit afford interesting subjects for microscopical investigation. The peculiarities described are so distinctive that the presence of foreign matter is easily detected. The cells of the pericarp or epidermis are of a peculiar flattened and chain-like angular form, which are characteristic of Cayenne. The other structures are not as prominent, but are not liable to be confounded with those of any adulterants. Diagrammatic representatives of this structure are given in Fig. 45, Chap. III, and the appearance of the pure ground Cayenne under polarized light in Fig. 44. The portions of the seed in the powder are not readily distinguished without careful examination. They are, however, characteristic and contain starch, the form of which is shown in Fig. 20, Chap. III. The adulterants used are mineral coloring matter to hide the loss of color, which takes place on exposure of Cayenne to light, and for added weight ground rice, tumeric, husk of mustard, etc. Rice and corn flour adulterations are shown in Fig. 45, which cannot be confused with the few starch grains found in the lower layer of the pericarp or in the seed. The tumeric and mustard are recognized by their peculiar structure. The chemical composition of capsicum is (1) a fixed oil without sharp smell or taste and which is almost entirely in the seed; (2) a camphor-like substance which tastes and smells sharp, and which contains the peculiar principle of Cayenne (_capsicine_); this principle is found both in the pod and in the seeds, but in greater quantity in the pod; (3) a resinous body, the red coloring matter (capsicum red), which is found only in the pod. In the detection of the adulterations of Cayenne by chemical methods, determination of water and ash, ether extracts and albuminoids are of value, and as a rule when combined with a microscopic examination will reveal the means and amounts of adulterations without difficulty. Chemical composition of _Capsicum annum_, water at 100 degrees: