group were the following: Rice cooked by the method described in the U. S. Department of Agriculture, Farmers’ Biilletin, KO. 256, page 38. Boyd’s banana food: in this case the directions on the tin were follosT-ed. Frame food, when the directions given by the Frame Food Co. were followed. Provost barley, prepared by Messrs. R. Robinson & Son, of Annan; 142 grams were added t o 1,136cc. boiling water, the whole kept boiling for I j minutes. Provost barley V. S. GEOLOGICAL SURVEY D. C. WASHINGTON, and oats, both of which are partially cooked before coming into the market: one part of barley was T H E CHEMICAL COMPOSITION O F COOKED VEGETABLE added t o six parts of oats and treated in a similar FOODS. PART I11 fashion to the previous. Plasmon arrowroot: 2 5 . 6 B y KATHARISEI. WILLIAMS. grams were made into a paste with 80 cc. of warm Received April 14, 1913 water, then 204 cc. more water added ; the whole boiled The investigations described in the following pages for 2 minutes with continual stirring. Banana flour: are a continuation of the work published in the J O W 1 2 . 7 grams made into a paste x i t h j o cc. water, nal o j the A m e r i c a % Chenzical Society, Vol. XXVI, No. then cooked for 20 minutes with the addition of I O O 3, March, 1904, and Vol. XXIX, KO. 4, April, 1907. cc. water. R e v a l e n t n arabica: when the directions The main object of this work was to gain information on the tin were follom-ed. regarding the composition of foods as served a t table. Asparagus belongs to neither class ; i t was already A good deal has been published as to the cornposicooked, being a bottled sample of “ L e Success” systion of foods, but mainly dealing with the analysis tem. P. Phillips, -4sperge ilrgeicteuil. Each bottle of the raw materials. The fresh, green vegetables contained eight heads of the vegetable ; the average were bought when in full seas’on: Borecole, also weight was 209 grams. the average volume of liquid called Scotch Kale or Curly Greens, in February, Enj 4 C C . per bottle. dive in March, Chicory in February, and the cereal LOSSES IT T H E PROCESS O F C O O K I N G VEGETABLES foods purchased locally. To ascertain the loss of nutrients in the process of G E N E R A L P R E P h R A T I O h 7 O F T H E SAMPLES U S E D cooking. the liquid t h a t was drained off from the The first consideration was t o obtain a sample of lyeighed substance was evaporated over a water bath, each food as it would be served a t table, therefore, in the solid obtained finally dried in an air bath a t a ternthe case of chicory, borecole, chestnuts, endive, a n d perature not exceeding I I O ’ C.; the dish was cooled in a celeriac, the usual refuse in the way of stems, leaves and desiccator, weighed, the residue reduced to a fine husks was removed before cooking; the percentage is powder, again weighed. and replaced in the air bath shown in Table 11. until the weight was constant. From the data obtained With the cereal foods described there is no refuse or the percentage of loss 11-ascalculated. Two determinawaste, either before or after cooking. The water used tions mere made in every case. for cooking was t h a t supplied b y the Bristol Water Table I shows the total solids in uncooked vegetaCompany, about 26’ of hardness, chiefly due to calcium carbonate. N o salt or sugar was added before ble foods, the percentage of that solid lost in cooking, the weight in grams, the percentage of protein and ash or during the cooking process. in the residue recovered from the liquid drained off METNODS O F COOKING from the cooked food ; these percentages were deterTwo classes of food are dealt with, a i z . : ( I ) Those mined by the methods described for the dry powder in which, on cooking in a n excess of water which is foods. finally drained off, loss of nutrients occur, and ( 2 ) TABLEI those which absorb water during this process and which D n mat- Loss in Percentages of loss ter in cooking Loss in suffer no such loss. raw food Percooking Class ].-This class contains such vegetables as Grams centage Grams Protein Ash soya beans, green flagorets, and butter beans which, Rice.. . . . . . . . . . 8 5 . 8 5 10.90 9.36 6 94 . , 9 30 47.65 4.43 10.59 5.36 after soaking in water for 1 2 hours, were cooked slowly Celeriac . . . . . . . . . . . . . Butter beans., . . , , . 85.95 9.61 8.25 28 20 5.54 in boiling water until tender, the process being stopped . . S5.46 8.53 i.29 26.16 17.05 , . 86.85 9.22 8.01 ... 13.39 when the skins commenced t o crack. Celeriac was . . . 43.12 9.77 4.21 54.18 7.08 first pared and cut into thin slices, then cooked in Chestnuts . . . .... . . .. , 4.95 18.25 0.90 42.50 12.05 boiling water for 30 minutes. Chicory, borecole and . . . . . . . 10.82 48.92 5.29 41.42 15.77 27.89 2.47 29.48 18.75 endive, after being washed, and the outer leaves and E n d i y e . . . . . . , . . . . . . . 8.Si The liquid in which the asparagus had been prehard stems removed, were kept in boiling water until tender. I n the case of chestnuts, the outer husk was served was found to contain 2.41 grams of solid on removed, the skin taken off after placing in boiling evaporation, 16.9 per cent of which was protein. water for 2 minutes, and the nuts then cooked until fit I t will be seen celeriac contains only 9.3 grams of for use. Unpolished rice, after washing, was shaken solid matter and the loss is 47.6 per cent or 4.4 in into boiling water and cooked until quite tender, grams; borecole loses 4 8 . 9 per cent of solid matter; Class I1.-The various specimens analyzed in this butter beans only lose 9.6;green flagorets, 8.5 per logical Survey, so that the results illustrate the agreement t h a t should be obtained in practice. The method recommends itself from the fact that i t is well adapted for the carrying out of a number of determinations simultaneously, i t is accurate, i t is rapid in that most associates of potassium do not interfere, and it requires a minimum quantity of chlorplatinic acid solution.
A -
, ,
,
, , , ,
,
,
654
T H E JOCR.\-AL
OF I S D L - S T R I A L A N D E.7-GI-\7EERIl\‘G
cent; the percentage of protein in the material left after evaporation is highest in the case of chestnuts, chicory and borecole. With the rice boiled in a n excess of water only 1 0 . 9 per cent or 9.36 grams of the solid is lost, 6 . 9 per cent of that being protein, but, as will be noted in the cooked rice, the dry powder contains only 6.84 per cent protein, and any loss of this nutrient should be avoided. The data of the loss in cooking is not complete; t o get full results larger amounts of the various vegetables should be used; the original idea was merely t o determine the percentage, and not the constituents of the residue, but further details are given as far as could be determined with small amounts available. TABLEI1
Bananaflour.. . . . . . . . . . . 6 Soya beans . . . . . . . 3l/z Green flagorets.. . . . . . . . . . 8 Plasmon arrowroot.. . . . . . 18 Frame food. . . . . . . 12 Provost barle ... 4 Provost barle s .... 3
...
25 . . . 21 ........... 3 Rice (cooked, Method 11). 3 Celeriac. . . . . . . . . . . . . . . . . 3 Butter beans.. . . . . . . . . . . 4 Chicory.... . . . . . . . . . . . . . . 8 Chestnuts . . . . . . . . . . . . . . . . 6 Borecole.. . . . . . . . . . . . . . . I’/a Endive. . . . . . . . . . . . . . . . . 5 Revalenta arabzca 38
. . . . . .
. . . . . . . . . . . .
. . . . . .
. . . . . .
. . . . . . . . . . . .
......
. . . . . .
. . . . . . ......
6.64 93.36
. . . . . . 11.23 12.48 38.11 52.01
88.77 87.52 61.89 47.99
100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100
1108.7 222.8 210.0 1135 .O 1561.3 1009.1 603.5
10.22 13.15 14.54 13.20 4.97 4.32 10.57
774.4 271.9 361.9 87.1 215.4 73.2 134.5 50.6 140.0 1556.8
9.62 14.15 14.15 90.7 14.05 95.05 56.88 89.18 91.13 11.26
.......
91.91 66.14 62.77 92.90 43.85 90.53 85.17 92.18 88.33 71.88 76.32 94.41 63.94 94.59 71.08 89.05 95.43 94.30
........ . . . . . . Every sample was weighed before and after cooking, as is shown in Table 11. The prices per pound of the raw substance are given, and also, for the sake of comparison, the percentages of water in the raw and cooked conditions ; the refuse before cooking and the edible portion of the green vegetables; in these cases the percentage of water in the raw vegetables is given only for those edible portions actually used in cooking. This table shows the great increase in bulk which the cereal foods undergo, in consequence of the absorption of water in the process of cooking; thus I O O grams of plasmon arrowroot swell up and become 1,135. The legumes also increase greatly in weight, but in the case of chicory and borecole there is a decrease from I O O grams t o 5 0 . 6 with the latter, with chicory t o 73.2 grams: in the case of borecole the percentage of water is practically the same for the cooked and uncooked condition, but 2 7 . 9 per cent of solid matter was lost in the process of cooking. The refuse before cooking shows a very high percentage with borecole and endive. Comparing the two methods of cooking rice, i t will be noticed in method I that after the excess of water has been drained off there is 2 7 2 times t h e original weight of the rice taken, cooked by method I1 362 times its original weight, but in this case there is no loss, whereas by the former method the loss amounts t o 9 . 3 6 per cent of solid matter.
CHEMISTRY
Vol.
j , No.
8
A S A L Y S I S O F T H E EDIBLE PORTION
Estimation of Water.-Full details of the method used will be found in a previous paper.’ At least two estimations were made in every case. To understand the degree in which i t is possible t o reproduce the results, I may state that in the case of plasmon arrowroot, the first determination gave 92.88, the second 93.02, the third 92.88, giving a mean of 9 2 . 9 0 . I n the case of butter beans, the first determination gave 63.92, the second 63.96, the mean being 6 3 . 9 4 . The powders were placed in well stoppered bottles and used for the other determinations. Fat or ether extract, and ash or mineral matter were also determined by the methods previously used. Several determinations were made. I n the case of frame food, the results were 4.42, 4.62, 4 . 4 9 , giving a mean of 4 . j 9 per cent for ash. lVoody Fiber.-The method used is one adopted by‘ the American Association of Agricultural Chemists, and described in Bull. 107 (rexfised), p. 56, U . S. Department of Agriculture, Bureau of Chemistry. The strength of the solutions was determined by titration. A,’itrogen.-Gunning’s method modified to include the nitrogen or nitrates: as described in ‘ I Food Inspection and Analysis” (page 63), b y Albert E, Leach, was used in this series of determinations, when possibly four estimations were made. Proteiw.-Was calculated by multiplying the nitrogen previously determined by the factor 6 . 2 j . Sulfur and Phosphorus.-The methods used are fully described in the author’s previous paper. Starch.-This was determined by direct acid hydrolysis using Sachsse’s method modified, as described in Bull. 107,p. 53. Between 2 . j and 3 grams of the dry powder were taken, placed in a small bottle with 50 cc. of water, and then in the shaking apparatus for one hour; this method was found to give a better result than stirring the mixture in a beaker. The contents of the bottle were well washed with 2 5 0 cc. of water. Then the insoluble residue was heated for 2 1 / ~hours with 2 0 0 cc. water and 20 cc. hydrochloric acid (sp. gr. 1.125), in a flask connected with a re! flux condenser, then cooled and nearly neutralized with sodium hydroxide. The volume was made up to 2 5 0 cc., filtered and clarified with alumina. When necessary the solution was concentrated a t I O O O C., and finally filtered before titrating with Soxhlet’s Modification of Fehling’s solution. The determination was made by direct weighing of the cuprous oxide as directed in Bull. 107, p. 53. I n a few cases the results were confirmed by the volumetric method, titration with Fehling’s solution. The following data were obtained and from them the amount of starch present was calculated: ,
Volumetric Per cent
;;:;
. . . . . . . . . . .{ Provost barley.. . . . . . . . . . . . . . . . . . . 5 9 . 8 Provost barley and oats.
Gravimetric Per cent 69.6 74.2 59.4
I n soya beans, however, a qualitative examination with iodine gave negative results, conse1J.
Am. Cham. SOC..99, April. 1907.
Aug., 1913
T H E J O U R N A L OF I N D U S T B I A L A N D ELYGI~:EERI.VG C H E - I I I S T R Y
quently the carbohydrate present was taken as glucose. The work described was undertaken with the idea of arriving a t a clearer knowledge of the composition of foods as served a t table. I t is difficult to compare the results obtained with those of other investigators, since most of the work published deals with uncooked foods, and even in the raw condition great differences in composition occur, and these are accentuated in the process of cooking. With cereal foods there is no loss of nutrient, but with vegetables of the type of celeriac and butter beans, some of the soluble matter is lost in cooking. Borecole shows a decrease in weight (100 grams before 5 0 . 6 after), while 48.9 per cent solid matter is removed during the process of cooking, but the actual percentage of mater is practically the same; so this vegetable is an exception t o the general rule that vegetables increase in weight. I n a former paper' i t is shown that Broccoli does not increase in weight, while asparagus is another exception-Ioo grams before weigh only jo.9 after cooking. The loss of weight is probably mainly due t o the loss of soluble nitrogenous compounds. I t may be noticed from Table I V how little real nutrient these foods contain; the percentage of water is lowest with butter beans, soya beans, and green flagorets; all three legumes absorb less water than dried peas, as before determined; but the percentage of fiber is highest with soya beans ( 3 . 0 8 ) , and 2 . 8 8 per cent with green flagorets. Soya beans give the largest percentage of protein, 16.00,also of fat, 6 . o j per cent. TABLE 111-COMPOSITIOS
OF THE EDIBLE PORTION O F THE TABLE FOODS
Proximate analysis of the water substance
Table IT gives the proximate analysis calculated on the natural moist condition, in order to show clearly the true \-alue of the foods under consideration. TABLEI\'-PROXllf.4T€
Boyd's banana food . . . . . . . . .
.....
4.55 0 . 1 8 0 . 0 1 7.52 0 . 6 3 0 . 5 5 5.40 0 13 0 . 1 2
5 . 2 1 11.43 0 . 1 2 4 . 5 9 11.73 1 3 . 4 6 1.42 3 0 . 4 1 0 . 4 1
0 . 0 2 8 6 . 2 0 85.22 1 . 3 5 7 4 . 3 0 68.87 0 . 9 5 69.88 6 6 . 8 1
1.82 0.41 0.54 1.88 0 . 6 8 0 . 5 5 4.86 0 . 2 1 0 . 1 1
1.87 18.11 16.80 22.50
2.81 4.79
2 . 0 6 74.37 75.15 6 . 7 1 56.89 4 9 . 2 0
2.88 0.18 0.35 3 . 6 0 0 . 6 0 0.04
4.79 3 3 . 4 5 0.38 6.84
3.26 0.20
1.54 53.71 56.96 0 . 3 4 96.30 9 4 . 2 4
5.40 0.27 0.34 1.09 0 . 1 9 0.07
Rice (cooked, Method 11) .. 0 . 3 9 Celeriac., . . . . . . 7.57 Butter beans.. . 3.37 Chicory . . . . . . . . 5 . 9 2 Chestnuts . . . . . . 2 . 2 2 Borecole.. . . . . . i .63 Endive . . . . . . . . 1 2 . 2 5 Revalenta arabica . . . . . . . . 2 . 6 3
7 .50 17.12 24.86 26.39 12.45 33.80 11.42
0.24 0 . 4 0 90.07 2.73 1 6 . 1 1 50.45 2 . 2 9 7 . 4 4 59.62 1.19 9 . 3 7 5 5 . 3 9 2.79 5.35 81.18 6.66 9.90 36.06 5 . 0 4 15.61 59.81
21.04
0.53
91.47 56.47 62.04 56.41 77.19 42.01 55.68
1.18 76.90 74.62
1.20 2.74 3.98 4.22 1.99 5.40 1.83
0.21 0.33 0.24 0.57 0.42 0.35 0.38
0.02 0.33 0.34 0.63 0.18 0.60 0.57
3 . 3 8 0.35 0.32
Table I11 gives full details of the analysis of the dried powdered foods, showing the percentage of ash, protein (calculated from nitrogen), fat, woody fiber, starch by direct acid hydrolysis, and by difference. Ultimate analyses are also given for nitrogen, sulfur and phosphorus. 1J .
Am. C h m . S o c . . 26, 247.
THE
LfATERIALS
IN
Water 91.91 66.14 62.77 92.90 90.53
0.31 1.23 0.92 0.22 0.13
2.30 16.00 12.56 0.81 2.88
0.06 6.05 0.88 0.01 0.04
92.18 , . 93.85 nana food.. 88.33 . . . . . . . . . 71.88
0.27 1.31 0.27 0.56 0.10
0.42 0.37 0.82
0.07 0.42 1.21 0.32 0.64 0.83 0.55 0.15
...
...
Plasmon arrowroot.. Provost barley . . . . . . Provost barley and o a t s . . . . . . . . . . . . . 85.17
.
Rice (cooked, Method 11). . . . . . . . . . . . . . Celeriac . . . . . . . . . . . . Butter beans. ... Chicory., . . . . . . . . . Chestnuts . . . . . . . . Borecole.. . . . . . . . . Endive., . . . . . . . . Revalenta arabica . . . .
76.32 94.41 63.94 94.59 71.08 89.05 95.43 94.30
0.18 3.08 2.88 0.01 0.09
5.03 7.65 21.22 6.12 6.61
5.22 7.50 19.99 6.05 6.33
2.68 1.76 0.72 3.90 1.92
0.30 0.52 0.08 0..38 0 . 1 4 0.05 0.09
11.02 4.44 4.63 6.26 27.07
11.16 3.88 4.27 6.69 25.96
1.77 0.95 8.96 1.42 3.59 3.71 0.52 1.19
0.06 0.15 0.82 0.10 0.81 0.73 0.23 0.03
21.32 2.82 21.67 2.99 23.46 3.94 2.73 4.38
21.69 3.17 22.39 3.06 22.34 4.60 2.56 4.26
0.09 0.90 2.68 0.51 1.54 1.08 0.71 0.07
TABLE5' Ejutritive ratio Banana flour. . . . . . . . . . . . . . . . . . . . . 1 : 1 : Soya beans.. . . . . . . . . . . . . . . . . . . . . . 1: Green flagorets.. . . . . . . . . . . . . . . . . . . . . . . Plasmon arrowroot, . . . . . . . . . . . . . . . . . . . 1 : 1: Frame food.. . . . . . . . . . . . . . . . . . . . . . . . . 1: Provost barley, . . . . . . . . . . . . . . . . . . . . Provost barley and oats . . . . . . . . . . . . . . . . 1 : hsparagus, . . . . . . . . . . . . . . . . . . . . . . . . . . 1 :
Ultimate analysis of the dried substance
2 . 0 7 62.25 64.95 9 . 1 22.62 2 2 . 1 4 7.75 56.87 5 2 . 6 1
FOR
Starch Protein hy differAsh N X 6.25 Fat Fiber Starch ence
Bananaflour.. . . . . .
COOKEDVEGE-
3 . 7 8 28.46 0 . 7 4 3 . 6 2 4 7 . 2 6 17.87 2.48 33.80 2.36
ANALYSISCALCULATED
THBIRNATURAL MOIST CONDITION
...........................
_ _ _ _ _ A _ _ _ _ _
Banana flour., , Soya beans , . . , . Green flagorets. Plasmon arrowroot . . . . . . . . . Frame food . . . . . Provostbarley ... Provost barley a n d o a t s. . . . .
6.5 5
.
oked, Method 11) . . . . . . . . . . . Celeriac, . . . . . . . . . . . . . . . . . . . . . . . . . Boyd's banana food,. . . . . . . . . . . . . . . . Butter beans . . . . . . . . . . . . . . . . Chicory. . . . . . . . . . . . . . . . . . . . . . . . . .............. Chestnuts. . . . . . . . Borecole.. . . . . . . . . . . . . . . . . . . . . . . . . . Endive. . . . . . . . . . . . . . . . . . . . . . . . . . . . Revalelzta arabica.. . . . . . . . . . . . . . . . . . . . . . .
1: 1: 1: 1: 1: 1 : 1 : 1: 1: 1 :
2.2 1.3 1.9 7.6 9.0 2.3 4.4 3.0 14.1 12.1 3.3 1.8 2.6 2.2 7.0 1.5 i.2 3.7
Heats of combustion calories calculated 306.1 1532.2 1467.0 293.3 295.5 292.8 599.4 288.9 1192.0 950.5 171.6 449.4 1331.2 190.1 1181.0 381.8 154.6 231.1
Table V is calculated from Table IV, and is added so that dietaries can be easily computed. ,411 dietary standards must be based on the nutrients required by individual, or class, on the assumption that the body has to be supplied with sufficient protein to replace the nitrogenous substances consumed in the body, and enough energy to supply the demand for heat, muscular and other work. The chief function of carbohydrates and fat is to serve as fuel; it is more important that they should be in sufficient amount, rather than in definite relative proportion t o one another. The ratio between the amounts of other organic substances and protein is called the nutritive ratio. As the fuel value of fat is about two and one-third times that of protein or carbohydrates, the quantity of fat is multiplied by 21,'~ and added onto the carbohydrates ; the nutritive ratio is obtained by dividing this sum by the amount of protein. If the fats and carbohydrates are greatly in excess of the protein, the nutritive ratio will be wide, becoming narrower as the relative amount of protein increases. Pro-
fessor htwater gave as the evidence obtained from the study of American dietaries: Sutritive ratw Woman m.ith light muscular work . . . . . . . . . . 1 5 . 5 Man without muscular work.. . . . . . . . . . . L : 5 6 Woman with moderate muscular work., . . . . . . 1 : 5 6 Man with moderate muscular work,, . . . . . . . . . I : 5 . 3
becoming the principal districts of the cultivation and the oil production in J a p a n ; a t least ninety per cent of the total production of the oil in Japan comes from the said districts.
0
anr-7
I n the third column of Table V, the heat of combustion is given in calories per kilogram. The values are calculated by the use of Rubner’s factors: 4 . I calories for a gram of protein, the same for a gram of carbohydrate, and 9.3 for a gram of fat. It will be observed t h a t rice gives the widest nutritive ratio, I : 14.I , owing t o the large amount of starch present; the same may be said of frame food. I : 9.0: soya beans, with I : I , 3 , and green flagorets. with I : 1.9, show the narrowest. Provost barley and oats, I : 4.4, is perhaps the most satisfactory ratio on the list. THE UNIVERSITY BRISTOL.ENGLAXD
I-KA>rI-E;.kW.i ( I S H I K A R I ) ~-KAMI-KAWA (TESHIO)
PEPPERMINT OIL INDUSTRY I N JAPAN B y YEINOSUKE SHINOSAKI Received May 24. 1913
Nowadays the
Japanese
peppermint
fields
are
3-&fONBETSC
4-TOKORA
(KITAMI)
(KITAXI)
The first peppermint cultivation in Hokkaido was commenced a t Karni-Kawa (in the province of Ishi-
TABLEI Cultivated area Acres Name of the district Tokoro (Kitami) Monbetsu (Kitami) Abashiri (Kitami) Kami-Kawa (Ishikari) Kami-Kawa (Teshio)
Principal villages Notsukeushi
{f
h
~
~
Mihoro
{ Nagayama 1. { Shibetsu Kaminayoro 1
All others.. . . . . . . . . . . . :. . . . . . . . . . . Total.. . . . . . . . . . . . . . . . . . . . . . . . . . . .
-.----
7
1910
1
2,588
Oil products Weight in lbs
1911 3,244
u 2,193 ~ ~ 3 ~, 0 9 1~
---
Price in dollars
Sumber of Number of producers laborers av.
1910
191 I
88 000
73,128
132,000
164,538
1,074
1,089
1,998
1,989
1,613
1910
1911
1910
1011
1910
1911
u82,800
114.947
84,200
224,146
895
955
2,025
140
142
3.813
3,823
5,720
5,740
30
30
70
70
1.135
1,6T6
33,323
34,567
46 608
64,425
172
22 1
660
698
287
450
9.200
15.307
13,775
64,502
68
162
302
60 1
32,251 491,100
2,239
2,457
5,055
4,971
6,343
5,603
219, 136
chiefly located in Hokkaido, Okayama and Hiroshima prefectures. Formerly Okayama and Hiroshima had
241 i 7 6
282,303
kari) by the immigrants from Yamagata prefecture. s o w the most important center in this place is the province of Kitami, in which Notsuke-Ushi (Tokora) and Yubetsua (Monbetsu) are again the chief places of the production. I n 1910 and 1911 the total production in this place amounted to about I I O and 1 2 0 tons, the details of which are t o be given presently in a tubular form. The accompanying map illustrates the chief peppermint districts in Hokkaido. CULTIVATION
There are two varieties of Japanese peppermint, iwentha Arvensis, known as the “Aomaru” and “ d k a m a r u ” mint. The former is noted for its vigorous propagation but is inferior in quality. The Japanese DeoDermint oil is. therefore. meI I I PEPPERMINT FARM AT NOTSUKEUSHI VILLAGEIN TOKORO (KITAXI) pared from the Akamaru mint. controlled the market, but during nearly the last six The stem of the Akamaru variety presents a years the industry in Hokkaido has superseded others. violet-red color which disappears as the plant I
L
