,transcriber's ,notes ,italic text enclosed with underscores4 ,small-caps replaced by ,,all ,,caps4 ,more notes appear at the end of the file4 ,illustration3 ,price1 #bj ,cents4 ,grocers' ,goods3 ,a ,family ,guide4 ,,the ,,tradesman',s ,,publishing ,,company1 ,tribune ,building1 ,,new ,,york ,,city4 ---------------------------------------- -------------------------------- ,,grocers' ,,goods3 ,a ,,family ,,guide ,,to ,,the ,,purchase ,,of ,,flour1 ,,sugar1 ,,tea1 ,,coffee1 ,,spices1 ,,canned ,,goods1 ,,cigars1 ,,wines1 ,,and ,,all ,,other ,,articles ,usually ,found in ,american ,grocery ,stores4 ,,by ,f4 ,b4 ,,goddard4 ,,copyrighted #ahhh4 ,,the ,,tradesmen',s ,,publishing ,,company1 ,,tribune ,,building1 ,,new ,,york ,,city4 ---------------------------------------- -------------------------------- ,index ,list of ,grocers' ,goods4 ,housekeepers will find this list suggestive and helpful in making up orders for the ,grocer1 as well as useful for page reference4 ,,page4 ,adulterations #f ,ale #fb ,allspice #da ,almonds #ej ,apples #dd ,apples1 ,dried #dh ,artificial ,butter #cj ,asparagus #dg ,bacon #ce ,baking ,powders #af ,bananas #de ,barley #ac ,bath ,brick #eh ,beans #dg-dh ,beef1 ,dried #ce ,beef1 ,fresh #cd ,beer #fb ,berries #de-di ,beeswax #eh ,bird ,seed #eg ,biscuit #af ,blacking #eg ,blended ,tea #bd ,bluing #ee ,brandies #fc ,brazil ,nuts #ej ,bread #ae ,brooms #ef ,brushes #ef ,buckwheat #ad ,burgundy ,wines #fj-fd ,butter #bh ,butterine #cj ,cabbage #df ,california ,wines #fa-fd ,candies #ai ,candles #ee ,canned ,goods #cf 8 ,meats #cg 8 ,fish #cg 8 ,vegetables #ch 8 ,fruits #ch ,cans1 ,tin #ch ,capers #dc ,carrots #dg ,cassia and ,buds #da ,catsups #dd ,cauliflower #dg ,celery #dg ,celery ,salt #db ,cereals #aj ,champagne #fa ,cheese #ca ,cherries #dd ,chicory #bg ,chocolate #bg ,cider #fc ,cigars #ea ,cigarettes #eb ,cinnamon #da ,claret ,wines #fj-fd ,clothes ,pins #ef ,cloves #da ,cocoa #bg ,cocoanuts #de ,cod ,fish #ce ,coffee #bd ,condensed ,milk #bh ,condiments #ci ,cordials #fd ,corn #ab ,corn ,starch #ab ,crackers #af ,cranberries #de ,cream #bh ,cream of ,tartar #af ,cucumbers #dg ,currants #de-di ,curry ,powders #da ,dates #ej ,disinfectants #eh ,distilled ,liquors #fc ,dried ,fruits #dh ,eggs #cc ,egg ,plant #dh ,essences #ci ,extracts #ci ,farinaceous ,foods #ad ,feed1 for ,stock #ae ,figs #di ,filberts #ej ,fish #ce ,flavoring ,extracts #cb ,flour #aa ,fruits #dd 8 ,domestic #dd 8 ,tropical #de 8 ,dried #dh 8 ,brandy #ci 8 ,canned #ci ,fruit ,butter #ci ,garlic #dg ,gelatine #ci ,gin #fd ,ginger #dj ,ginger ,ale #fc ,glucose #ah ,gooseberries #de ,graham ,flour #ab ,grapes #dd ,greens #dh ,green ,corn #dg ,groats #ad ,grocers' ,sundries #eh ,halibut #ec ,ham #ce ,herbs #ci ,herring #ce ,hints to ,housekeepers #h ,hominy #ac ,honey #ai ,horseradish #dc ,insect ,powder #eh ,isinglass #ci ,jams #ci ,japan ,tea #bd ,jellies #ch ,koumiss #bh ,ketchup #dd ,lager ,beer #fb ,lard #cc ,lemons #de ,lentils #dh ,madeira ,wine #fd ,maccaroni #ag ,mackerel #ce ,malt ,liquors #fb ,mace #da ,maple ,sugar #ah 8 ,syrup #ah ,marmalades #ci ,matches #eg ,meal #ab ,meat ,extracts #cf ,meats1 ,canned #cg 8 ,fresh #cd 8 ,smoked #ce ,melons #dh ,milk #i-bh ,mineral ,waters #fa ,molasses #ai ,mops #ef ,mustard #dj ,mutton #cd ,nuts #ej ,nutmegs #da ,oatmeal #ac ,oil1 ,salad #dc ,olives #dc ,oleomargarine #cj ,onions #dg ,oranges #de ,oyster ,plant #dh ,pails #eh ,parsnips #dg ,pea ,nuts #ej ,peaches #dd 8 ,dried #di ,pears #dd ,pearl ,barley #ac ,peas #dg-dh ,pecan ,nuts #ej ,pepper #dj ,pepper1 ,cayenne #dj ,pepper ,sauce #dd ,pickles #dc ,pipes #ea ,pine ,apples #de ,plums #dd-di ,pork #cd ,porter #fb ,port ,wine #ei-fa ,potatoes #df ,poultry #cd ,preserves #ch ,prunes #di ,radishes #dg ,raisins #di ,rice #ad ,rhine ,wines #fj-fd ,rhubarb #dg ,rum #fd ,rye ,flour #ac ,sago #ae ,salads #dh ,salad ,dressings #dc ,saleratus #af ,salmon #ce ,salt #db ,samp #ac ,sauces #dc ,seeds #eg ,shells #bg ,sherry ,wine #ei-fa ,shoe ,dressing #eg ,snuff #ec ,soaps #ec 8 ,toilet #ed 8 ,shaving #ed ,soups ,canned #cg ,soda #af ,spaghetti #ag ,spices #ci ,squash #dh ,starch1 ,laundry #ee ,stove ,polish #eg ,stout #fd ,strawberries #de ,sugar #ag ,sundries #eh ,sweet ,potatoes #df ,syrups #ai ,tamarinds #ej ,tapioca #ae ,tea #ba ,tobacco1 ,chewing #ea 8 ,smoking #ea ,tomatoes #dg ,tongues #ce ,turnips #dg ,veal #cd ,vegetables1 ,fresh #df 8 ,canned #ch ,vermicelli #ag ,vinegar #db ,washboards #df ,wines and ,liquors #ei ,wheat #aj ,whiskey #fd ,yeast #af ,,grocers' ,,goods4 ,a ,,family ,,guide4 ,in the ancient times of twenty-five or thirty years ago1 the grocer's goods consisted chiefly of codfish1 flour1 sugar1 tea1 coffee1 salt1 molasses and whale oil4 ,there were also a little candy in glass jars1 some nuts in bins1 a few drums of figs and a box of sour oranges4 ,the grocer himself found plenty of time to talk politics and play checkers across the counter with his friends and neighbors4 ,those were the days when a few conservative old merchants used to meet and discuss the tea market and allot among themselves the quantity to be imported1 not a pound of which could arrive under twelve or fifteen months4 ,but things have changed4 ,the importer now flashes his order under the sea and on1 over plains and through jungles to ,china4 8,ocean tramp0 steamships are waiting to receive his merchandise1 and within thirty or forty days it may be sending up its grateful fragrance from tea tables in the ,mississippi ,valley4 ,,the ,,modern ,,grocer4 ,nor has the enterprising retail grocer of to-day failed to catch the spirit of this progress and keep even step with it4 ,he has become the ,popular ,food ,provider1 and his store represents about everything which is palatable in either hemisphere or any zone4 ,as the world has grown enlightened and refined1 his stock has become more and more varied and better adapted to the wants of mankind1 until it embraces every delicacy of the land1 sea or air4 ,his cunningly prepared sauces provoke the appetite and give zest to more substantial articles1 while they help also to digest them4 ,he has food fitted for the intellectual worker and for the laborer1 for the invalid and for the infant4 ,he practically annihilates the seasons and furnishes fruits and vegetables in mid-winter1 as fresh and delicate as when first plucked from their native stems or vines4 ,and1 moreover1 all the goods upon his sightly shelves are now put up in the most attractive1 portable and convenient form for family use4 ,food ,never ,before so ,low4 ,nor would a day's wages ever before purchase so much of food products4 ,in the ,english market1 for the ten years from #ahgj to #ahhj1 the price of wheat was forty-three per cent4 higher than the average of #ahhf4 ,sugars have fallen in price nearly one-half in ten years1 and teas1 coffee1 and many other articles are proportionately low4 ,this is due to improvements in machinery1 increased transportation facilities and the opening up of new and fertile sections of the earth1 under all of which the world's supply of food has of late years been greatly in excess of the world's increase in population2 and it is the grocer who brings these advantages home to our families4 ,food ,adulteration4 ,there has long been an uneasy feeling lest many articles of food and drink were not only mixed with substances which reduced their nutritive value1 but were also often colored with cumulative poisons1 and adulterated with substances injurious to health4 ,these fears have not been altogether groundless4 ,there can be no doubt that this monstrous crime has been practiced to some extent in respect to certain articles4 ,but1 thanks to the diffusion of intelligence1 the teachings of science1 the operation of law1 the fear of detection and punishment1 and largely1 also1 by the refusal of conscientious grocers to sell such unwholesome products2 greedy and unscrupulous manufacturers have been compelled to abandon their vicious practices1 and noxious food adulteration is now comparatively a rare crime4 ,those who desire pure articles can almost always obtain them of a reputable grocer by paying their value4 ,but in order to supply the demand for cheaper goods and meet competition1 such articles as powdered spices1 etc41 are extensively prepared1 mixed with harmless substances1 and containing the largest quantity of pure material which can be furnished at the price for which they are sold4 ,perhaps1 also1 such articles are more economical in the using1 and admixtures are sometimes improvements4 ,adulteration ,laws4 ,yet even this class of adulterated goods is objectionable1 from the fact that there are always dealers who will be tempted to sell them as 8,strictly pure10 thus defrauding the purchaser1 out-reaching honest rivals and losing their own self-respect4 ,probably1 therefore1 most of the upright and leading grocers of the country would be glad to see wise and effective general laws passed against food adulterations1 under which all could unite and be freed from unfair competition by the unscrupulous4 ,but laws which will protect both the health and the pocket are difficult to frame and to execute without being sumptuary and oppressive4 ,the most effectual and probably the best laws of the kind in this country at present are the enactments of ,massachusetts1 ,new ,york1 ,ohio1 ,new ,jersey1 and ,michigan4 ,less ,adulteration than ,commonly ,supposed4 ,the general ,government is also moving in the matter4 ,last year 7#ahhg7 three 8,bulletins0 were issued at ,washington1 which deal exhaustively with current adulterations of dairy products1 spices1 etc41 and fermented beverages4 ,these reports1 made under direction of the ,commissioner of ,agriculture1 were prepared respectively by ,messrs4 ,h4 ,w4 ,wiley1 ,c4 ,richardson1 and ,c4 ,a4 ,crampton1 who state in substance that they found certain articles extensively adulterated1 but generally with harmless materials4 ,the president of the ,n4 ,y4 ,microscopical ,society states that many members of that scientific body have looked into the alleged adulterations of food products and find them not as general as many suppose1 and the adulterants found were in most cases harmless4 ,at the recent 8,health ,exhibition10 in ,england1 ,dr4 ,jas4 ,bell declared to the ,conference1 that1 8,in most articles of food there has been a very great improvement in recent years as regards adulterations10 and that the 8gross and deleterious adulterants formerly used have been practically abandoned40 ,this accords also with the recently expressed opinions of the eminent ,dr4 ,hassall and of many scientific investigators in this country4 ,hints to ,housekeepers4 ,as a rule1 whole or unground articles are to be preferred to those which are powdered2 not only because they are less liable to adulteration1 but also because the latter more quickly lose flavor and strength4 ,this objection applies also to buying goods in large quantities of wholesale dealers1 for family use4 ,this plan may appear to be economical1 but is generally disadvantageous both to buyer and seller4 ,tea1 aromatic and ground goods1 and many other commodities often deteriorate in quality before they are used4 ,servants who can dip their hands into abundant supplies are apt to become more wasteful4 ,if articles so purchased do not prove suitable1 it is more trouble to exchange them than with the retail dealer who sells in smaller quantities and is in daily contact with his customers4 ,and1 besides1 an honest man who studies the daily wants of the families of his community1 and adapts his business to supplying them with good articles in convenient quantities and at fair prices1 has a right to expect consideration and encouragement from his friends and neighbors4 ,the ,daily ,food of a ,model ,man4 ,a healthy man1 weighing1 say1 one hundred and fifty-four pounds1 consists of water one hundred and nine pounds1 and of solid matter forty-five pounds4 ,his blood weighs about twelve pounds1 or1 when dry1 two pounds4 ,the quantity of food substances he should consume every day1 and their relative proportions necessary to keep him vigorous and well1 are stated by ,prof4 ,johnston to be about as follows3 lbs4 oz4 ,water #e #h-c_/d ,albumen1 fibrin1 gluten1 etc4 #d-a_/d ,starch1 sugar1 etc4 #aa-a_/b ,fat #c-c_/d ,common salt #c_/d ,phosphates1 potash salts1 etc4 #a_/c ,if for a time the proper balance of constituents is not preserved in the food1 even though the health may not appear affected1 the laborer can do less work1 a frail constitution is engendered and the person becomes more susceptible to disease4 ,variety in ,food4 ,if any constituent is deficient we must supply it2 hence variety in food is not only agreeable but necessary to health4 ,albumen1 fibrin1 casein and gluten build up the muscles and tissues1 while starch1 sugar and fat produce the warmth and energy of the body4 ,the mineral substances are necessary for the framework--the bones4 ,grains1 fruits and vegetables contain starch and sugar and more or less gluten2 meats contain fibrin and albumen2 milk1 casein1 etc4 ,beef and ,bread have the following composition3 ,lean ,wheaten beef4 ,bread4 ,water #gg #dj ,fibrin or gluten #ai #g ,fat #c #a ,starch #j #ej ,salt and other #a #b minerals #ajj #ajj ,this shows that the main difference between beef and bread is that the meat contains no starch1 and nearly three times as much of the muscle making fibrin as the proportion of gluten 7which is similar in many respects7 in wheaten bread4 ,the water1 climate1 season1 age1 habits1 etc41 all have to do with the choice of food we eat4 ,besides the quantity of nourishment contained in the food1 there is also the question of the ease and completeness with which it can be digested and assimilated4 ,it is not always fat eaters who are the fattest4 ,milk4 ,woman's milk is considered the type of human food when the conditions approach that of the child1 as the milk of the mother is the natural food of all young animals4 ,milk partakes of the nature of both animal and vegetable food4 ,it contains3 ,human ,cow's milk4 milk4 ,water #hi-a_/b #hg ,casein #a-b_/h #d ,butter or milk fat #b-a_/d #c-a_/b ,sugar of milk #f-a_/h #d-c_/d ,salts or ash #a_/d #c_/d #ajj #ajj ,these are average analyses4 ,the casein is equivalent to the gluten of vegetables or the fibrin of meat1 and the sugar to starch4 ,with these few general observations1 let us pass on to consider in detail the ,grocer's ,goods4 ,,the ,,cereals4 ,,wheat4 ,the cereal grains consist of solidified vegetable milk1 drawn from the bosom of ,mother ,earth4 ,but two of them all are used for making light and spongy bread with yeast1 and wheat has the universal preference because it contains all the elements necessary to the growth and sustenance of the body4 ,it makes bread which is more inviting to the eye and more agreeable to the taste4 ,it is the highest type of vegetable food known to mankind1 and it is claimed that the most enlightened nations of modern times owe their mental and bodily superiority to this great and beneficent product4 ,there is little if any difference in the nutriment or value of spring and winter wheat4 ,some prefer the one and some the other4 ,southern raised wheat is apt to be drier than northern and will better stand the effects of warm climates4 ,wheat varies in weight per bushel as the season is wet or dry4 ,the best is round1 plump and smooth4 ,it contains about fifteen parts of water1 sixty-five to seventy-five parts of starch1 and about ten parts of gluten4 ,the average annual production of wheat in the ,united ,states during the past eight years has been #ddh1hae1fii bushels2 an increase over the preceding ten years of forty-four per cent41 while the increase of population has been only twenty-five per cent4 ,wheaten ,flour4 ,wheat was formerly ground by mill stones1 and the product bolted and sifted into the different grades4 ,but during the last twelve years1 this process has been largely superseded by the 8,patent ,roller0 process of crushing and separating the flour from the bran4 ,this is a great improvement over the old method2 more flour is obtained from the wheat1 and it is whiter1 contains more gluten1 and is therefore stronger4 ,the first consideration is the color or whiteness2 second1 the quantity of gluten the flour contains4 ,the eye determines the first1 and a hasty test of the quantity and quality of the gluten may be made by squeezing some of the flour into a lump in the hand4 ,this lump will more closely show the prints of the fingers1 and will hold its form in handling with considerable more tenacity if the flour is good1 than if it is inferior and deficient in gluten4 ,grocers and bakers test flour by smoothing a little out on a board with a knife or paper cutter1 to see its color1 and if it contains specks of bran1 etc41 which may show that it has not been well bolted or 8dressed40 ,to determine the quantity and strength of the gluten1 they mix some of the flour with water1 and judge by the tenacity of the dough--the length to which it may be drawn out by the fingers1 or spread into a thin sheet4 ,injury to flour is shown most quickly in the gluten1 which may lose its vitality4 ,the gluten of good flour will swell to several times its bulk under a gentle heat1 and give off the pleasant odor of hot bread1 while the gluten from poor flour swells but little1 becomes viscous or nearly fluid1 and smells disagreeably4 ,points for ,purchasers of ,flour4 ,as starch is whiter than gluten1 whiteness is therefore really no indication of the sweetness and strength of flour2 and1 although flour becomes whiter with age and will take up more water and make a whiter loaf1 many prefer freshly ground flour for family use1 as being better in flavor1 while others claim that flour will 8work better0 if kept for some time after grinding4 ,the brand or word 8,patent0 on packages of flour has come to signify1 not that the flour is really patented1 but that it is or should be finest quality4 ,fancy brands may mean little2 they are put on at the whim of the maker4 ,flour is rarely adulterated at present1 but good and poor grades are sometimes mixed4 ,inferior grades of flour are largely exported1 while the best are mainly used at home4 ,graham flour is ground wheat from which the bran has not been removed4 ,flour is put up in barrels of one hundred and ninety-six pounds net weight1 and in muslin sacks of various weights4 ,families everywhere invariably want 8the best10 and dealers often adopt the excellent plan of buying quantities of some very choice and tried grade of flour and selling it in convenient sized packages for family trade1 under their own brand and guarantee4 ,corn or ,maize4 ,this is one of the most beautiful of plants1 and the ,indians formerly ascribed to it a ,divine origin4 ,hiawatha watched by the grave of the ,spirit ,mondamin1 8',till at length a small green feather ,from the earth shot slowly upward1 ,then another and another1 ,and before the summer ended ,stood the maize in all its beauty1 ,with its shining robes about it1 ,and its long1 soft1 yellow tresses40 ,indian corn contains more oil or fat than any of the common cereals4 ,it will make as white and fine flour as wheat1 but this does not make good fermented bread1 unless mixed with wheaten flour4 ,,corn ,,meal is healthful1 nutritious and cheap1 but1 owing to its fat1 is prone to attract oxygen and spoil1 especially in warm weather4 ,there are two kinds1 one ,,white1 the other ,,golden ,,yellow4 ,they are equally nutritious1 and about the same in price4 ,some prefer the one and some the other1 but probably the yellow is rather the most popular4 ,the starch extracted from corn is very extensively used throughout the country1 and such leading brands of ,,corn ,,starch as those of ,kingsford1 ,duryea1 etc41 are well known4 ,in fact1 the consumption of all the products of corn is enormous4 ,,samp is corn deprived of its skin and eye and left whole or cracked in halves4 ,,hominy is corn ground or cracked into coarse1 medium or fine grains1 and pearled or polished4 ,,dried ,,corn1 largely prepared by the ,shakers1 is sweet corn boiled and dried4 ,it is excellent and much used as a vegetable4 ,rye ,flour4 ,rye ranks next to wheat for bread making1 and is equally nutritious4 ,it yields less flour and more bran than wheat1 contains more sugar1 and is darker in color4 ,its gluten has less tenacity and it will not make as light and spongy bread as wheat flour1 hence is little used in this country4 ,rye flour should contain a little of the bran1 as this has a pleasant1 aromatic flavor4 ,the 8,black bread10 so extensively eaten in portions of ,europe1 is made of rye flour4 ,it is dark1 heavy and sourish1 but like all rye bread1 has the property of keeping moist a long time4 ,two parts of wheat with one of rye flour makes wholesome and palatable bread4 ,barley4 ,this grain is less nutritious and less digestible than wheat1 but contains more sugar and more of the phosphates1 and is also cooling4 ,it will not make good bread1 but is sometimes used for the purpose1 mixed with wheaten flour4 ,,pearl ,,barley is the whole grain freed from its hulls like rice4 ,it is used in soups1 etc41 and is sold by all grocers4 ,in the best qualities the grains are large and well rounded4 ,it is sold in bulk and in pound packages4 ,oatmeal4 ,oats are substantial1 nutritious and wholesome1 being rich in gluten and fat4 ,oatmeal for the table is made from kiln dried1 large1 white oats1 freed from the husks4 ,alone it does not make good bread4 ,if long used as a sole or chief food it is reputed to overtax the digestive organs1 heat the blood1 and produce eruptions of the skin4 ,many claim1 however1 that these effects are due solely to insufficient cooking of the meal or porridge1 and there are excellent preparations in market which have been well cooked by steam and afterwards dried4 ,besides these there are various brands of ,scotch1 ,irish1 ,canadian and ,american oatmeal1 8,crushed10 8,rolled10 8,granulated10 etc41 also oat 8,,avena10 8,,farina10 etc4 ,,groats are the whole kernels of oats deprived of their husks4 ,the consumption of oatmeal has vastly increased within five or six years1 and is rapidly becoming universal4 ,salt only after cooking4 ,if added before1 salt tends to harden the meal and prevent its swelling4 ,buckwheat4 ,this grain may be classed with wheat as regards its nutritive qualities4 ,it contains thirteen or fourteen per cent4 of water1 about fifteen per cent4 of gluten1 and sixty or sixty-five per cent4 of starch4 ,it will not make good fermented bread1 but its delicious cakes are an essential and attractive feature upon ,american breakfast tables everywhere1 especially in cool weather4 ,it is sold in bulk and is also put up in three and six pound packages4 ,rice4 ,although this grain is the main food of one-third of the human race and is very easily digested1 it contains too little gluten and fat and too much starch to be considered alone as a perfect food for man4 ,rice has a slightly constipating effect but is an excellent and wholesome occasional article of diet1 and one which could not well be spared from the family list4 ,rice is sold deprived of its husk4 ,it is imported from the ,east ,indies1 but the best is the fine1 large head rice of the ,carolinas4 ,as some of the most valuable qualities of rice dissolve out in hot water1 it should be steamed until tender1 rather than boiled4 ,farinaceous ,foods4 ,these are very numerous and some of them are excellent4 ,among them may be named the 8,,cerealine ,,flakes10 made from white corn2 ,,cracked and ,,crushed ,,wheat1 ,,wheaten ,,grits1 ,,farina1 which is the inner part of the wheat granulated1 ,,self-,,raising1 ,,buckwheat and other ,,flours2 8,,wheatlet10 8,,grainlet10 8,,granum10 8,,farinose10 8,,maizena10 ,,manioca1 ,,infant ,,food1 ,,milk ,,food1 ,,arrow ,,root1 ,,corn ,,starch of various makes1 ,,graham ,,flour1 ,,boston ,,brown ,,bread ,,mixtures1 etc4 ,many of these preparations are eaten with milk1 and prove valuable additions to the family diet4 ,,sago is the pith of an ,indian palm steeped in water until it becomes a paste1 then formed into little balls by rubbing it through a perforated plate4 ,the best is the whitest4 ,,tapioca is the pith of the ,manihot tree1 washed like sago1 but granulated differently4 ,both are nutritious and easily digested1 and are made into puddings1 often with fruit1 and eaten with milk or sauce4 ,bread4 ,one hundred pounds of good1 fine1 wheaten flour will take up forty-five pounds of water1 and yield one hundred and forty-five pounds of bread4 ,the proper and legal weight of bread is while it is hot4 ,a four pound loaf loses in twenty-four hours one and one-quarter ounces2 in forty-eight hours five ounces2 in seventy hours nine ounces4 ,the quantity of water which flour will absorb depends largely on the proportion and quality of the gluten4 ,the best flours absorb most1 and will take up more in dry than in wet seasons2 hence a dry season is good for the baker4 ,thorough kneading increases the absorption of water1 and should be continued until none of the dough will stick to the hand4 ,feed for ,stock4 ,among the articles largely used as food for animals are the refuse products of the various grains made in preparing them for human consumption2 as1 for instance1 the refuse left in the pearling of barley1 or in making hominy and samp2 dried ,,barley ,,sprouts from malt1 low grade flour2 ,,middlings1 which are a mixture of bran and flour2 ,,bran1 etc4 ,besides these1 ,,oats1 white1 black and mixed1 and vast quantities of ,southern and ,western ,,corn are also used for stock1 ground into coarse meal4 ,bread ,raising ,materials4 ,fermentation1 says ,liebig1 is not only the simplest and best1 but likewise the most economical way of making light and porous bread4 ,,yeast is a true fungous plant1 which has the power of establishing fermentation and changing starch into sugar1 and the escaping gas makes the loaf light and spongy4 ,hops prevent too great fermentation and impart an agreeable flavor4 ,,brewers' ,,yeast is largely used when obtainable1 and there are many domestic modes of preparing yeast from potatoes1 flour1 etc4 ,,dried ,,yeast4--,but as all these fresh yeasts are liable to spoil and affect the bread unpleasantly1 there is an extensive demand for a yeast which shall possess the same properties and which may be kept a long time4 ,hence1 the various brands of yeast cakes sold by the grocer4 ,they are made usually by adding corn meal to the yeast and carefully drying the cakes in the sun4 ,it is singular that a fall or sudden jar may injure yeast cakes and deprive them largely of their qualities4 ,,cream ,,of ,,tartar1 ,,bi-,,carbonate ,,of ,,soda1 ,,bi-,,carbonate ,,of ,,potash 7,,saleratus71 are all used in bread making1 and are to be had in all sorts of packages of the grocer4 ,cream of tartar is tartrate of potash1 and is made from the argols found incrusted upon the inside of wine barrels4 ,it should be white1 and not yellowish in tint4 ,the effect of these chemicals in raising bread is due chiefly to the liberation of the carbonic acid gas they contain when mixed with water1 incorporated with the dough and put in the oven1 and the great requisite is that they should be pure and unadulterated4 ,,baking ,,powders are much used for making light and palatable domestic biscuits1 etc4 ,they are convenient1 and generally lessen the quantity of shortening required4 ,they are made chiefly of tartaric acid and bi-carbonate of soda1 and should be neutral to the taste1 and without effervescence if either an acid or alkali is added4 ,one popular variety1 called 8,phosphatic ,baking ,powder10 consists of acid phosphate of lime instead of cream of tartar1 with soda4 ,biscuits1 ,crackers1 etc4 ,the word biscuit means twice baked1 and is a survival from the ancient mode of cooking the cakes which is now no longer in use4 ,plain biscuits are said to be more nutritious than bread in the proportion of five to three1 and are most digestible when light and well browned in baking1 so as to turn much of the starch into dextrine4 ,sea biscuit or ship bread is made simply of flour and water baked at a high heat4 ,in the large cracker bakeries the dough is mixed1 rolled and cut by machinery and the cakes travel on through patent ovens until baked1 when they drop out into baskets4 ,those made by hand are1 however1 considered best4 ,the variety of biscuits and crackers in market is utterly bewildering4 ,these are among the standards3 ,,boston1 ,,soda1 ,,butter1 ,,oyster1 ,,sugar1 ,,fruit1 ,,milk1 ,,english ,,albert1 ,,water1 ,,cream1 ,,ginger1 ,,lemon1 ,,oatmeal1 ,,caraway1 ,,vanilla1 and dozens more kinds of biscuits1 crackers and wafers at various prices2 besides ,,ginger and ,,lemon ,,snaps and ,,jumbles1 and even ,,dog ,,biscuit4 ,there is also ,,cracker ,,dust1 for frying oysters1 fish1 etc4 ,some of the above come in handsome tin packages4 ,,maccaroni1 ,,vermicelli1 ,,spaghetti4--,these are all made from the dough of the hardest and most glutenous ,southern wheat1 and the domestic are inferior to the ,italian or ,french4 ,the best will merely swell and soften after long boiling1 and still retain its form4 ,maccaroni is in small tubes1 spaghetti in small stems1 and vermicelli in threads or shreds4 ,letters1 stars1 and other figures are also made from the same material or paste2 all are largely used in soups4 ,,egg ,,noodles are ribbon maccaroni4 ,,sugar ,,and ,,the ,,sweets4 ,this necessity of modern life ranks as one of the most important articles among the grocers' goods4 ,two hundred years ago it was sold chiefly by the apothecaries1 but is now consumed in all parts of the world to the extent of many millions of tons annually4 ,sugars have been divided into four kinds1 viz43 cane sugar1 found in stems2 grape sugar1 found in fruits2 manna sugar1 found in leaves2 and milk or animal sugar4 ,there are many varieties of the sugar cane which contain from twelve to twenty per cent4 of sugar2 these are cut1 crushed1 and the juice boiled down and clarified with lime1 etc42 the sugar crystallizes and leaves the molasses4 ,the sugar beet contains from seven to thirteen per cent4 of sugar1 which1 when raw1 is unpleasant1 but when refined is identical with cane sugar4 ,the fact that the molasses of the sugar beet1 although colorless1 is very disagreeable1 has retarded the beet sugar manufacture1 but it is a great and growing industry4 ,the sap of the sugar maple contains about two per cent4 of ,,maple ,,sugar1 which is identical with cane sugar1 and may be made white1 but is preferred brown1 as containing more of the rich maple flavor4 ,about seven thousand tons of maple sugar are annually made in the ,new ,england ,states4 ,,maple ,,syrup is extensively sold by grocers in cans1 bottles1 etc4 ,,grape ,,sugar ,,or ,,glucose4--,the sweetness of ripe fruits is due to the starch which they contain1 passing1 under the ripening influence of nature1 into grape sugar4 ,substances may consist of the same elements1 but different proportions may greatly vary their properties4 ,for instance1 starch and sugar consist merely of carbon and water4 ,grape sugar contains more water than starch1 and cane sugar more than grape sugar4 ,now1 long boiling of starch in pure water produces little change upon it2 but it was found that if a little sulphuric acid is added1 the starch will take up more water and become entirely converted into grape sugar4 ,and this is substantially the way in which commercial glucose is made4 ,the acid is neutralized by lime1 and the liquor boiled down into solid grape sugar or syrup4 ,,cane ,,sugars are sweeter than grape sugars in the proportion of five to three2 hence1 three pounds of cane sugar are worth five pounds of grape or starch sugar for sweetening purposes4 ,this is the reason why grape sugar is used to adulterate cane sugar1 and it is the only adulterant used at present to any extent4 ,one pound of water will dissolve three pounds of cane1 but only one pound of grape sugar4 ,the latter has a gummy taste on the tongue and dissolves slowly4 ,a small grained sugar may carry some glucose and perhaps escape detection1 but the crystals of a large grained sugar will always be brilliant in contrast with its contaminating ingredients1 and thus proclaim the fraud4 ,in other words1 inferior sugars have a dull look1 while good sugars are bright4 ,glucose sugars melt at one hundred and five degrees1 ,c41 while cane sugars melt only when heated to one hundred and thirty-seven degrees1 ,c4 ,raw sugars are no longer used4 ,they should be refined to free them from the repulsive sugar mite and other impurities4 ,the best sugar is always the most economical4 ,,the ,,best ,,grades ,,of ,,family ,,sugar are the cut loaf1 cubes and crushed4 ,next in market value1 in the order in which they stand1 are powdered1 granulated1 ,a sugars1 ,c sugars1 white1 yellow1 extra golden1 etc41 down to common yellow4 ,,syrups4--,these are the uncrystallized residue in refining brown sugars4 ,they are diluted1 filtered through animal charcoal1 and concentrated4 ,the lighter the color the higher the price4 ,the better qualities are called 8,rock ,candy ,drips10 8,golden ,drips10 etc4 ,,molasses4--,the choicest are the ,new ,orleans ,fancy1 ,choice1 ,prime4 ,good1 etc41 down through the same grades of ,porto ,rico1 to the ,cuba ,muscovado4 ,the quality of molasses has deteriorated with improvements in the manufacture of sugar on plantations1 and it is sometimes sold mixed with glucose4 ,,honey4--,consists of eighty parts in a hundred of pure grape sugar with an acid and aromatic principle4 ,spring honey is better than that made in autumn1 and that from clover or other fragrant flowers is better than that of buckwheat4 ,sugar ,candies4 ,whatever dangers may have lurked in confectionery in times past1 parents may now be assured that they can gratify the natural and healthy appetite of their children for sweets1 without fear of poisonous colorings or harmful adulterants4 ,the 8,national ,confectioners' ,association10 7an organization formed by a large proportion of the leading manufacturing confectioners of the ,united ,states17 8is pledged by its constitution and by-laws to prosecute all parties using poisonous colorings1 terra-alba1 or other mineral substances in the manufacture of confectionery40 ,they invite fathers and others interested to report any supposed case of injury from eating poisoned candy1 and 8offer a reward of one hundred dollars for evidence that will enable them to convict the offender40 ,it is the opinion of the editor of the ,weekly ,confectioner1 and of many prominent manufacturing confectioners in ,new ,york1 as expressed to us1 that in all the land there is now no product of domestic manufacture and consumption which is more free from poisonous colorings and injurious adulterants than confectionery4 ,but more than this3 in #ahhf this association passed an amendment to its constitution forbidding any member1 under penalty of expulsion1 to buy or sell 8any candy adulterated with flour1 corn meal1 starch1 or cerealine1 except such amount of starch as is necessary to the manufacture of gum goods and fig paste work40 ,many confectioners1 however1 think this action was ill advised4 ,making ,candy1 etc4 ,glucose or grape sugar now enters largely into the manufacture of many kinds of confectionery1 and harmless vegetable colors are used4 ,manipulation breaks up the crystals of sugar and thereby renders it whiter1 and the difference in the price of candies is now largely due to the amount of manipulation it receives4 ,few have an idea of the vast quantities of confectionery manufactured4 ,it amounts to many hundred tons daily2 much of it is made almost entirely by machinery1 and the business is divided4 ,for instance1 one firm makes only lozenges1 another gum drops1 caramels or licorice1 marshmellow1 etc4 ,jobbers supply retailers4 ,if synthetic or chemically prepared flavoring extracts are used1 they are such only as are guaranteed harmless4 ,french imported 8,bon ,bons0 are still superior to the domestic1 and so are their candied violets2 but rose leaves iced here are equal to the imported4 ,licorice candies are having an increased demand yearly4 ,cocoanut candy contains usually a large admixture of the harmless cerealine4 ,space will not permit more than a reference to the great variety of confections in market4 ,among them are stick and lump candies in scallops and patties1 with mottoes1 etc41 assorted and in various colors2 mixed candies in various forms and flavors1 gum drops1 lozenges1 white1 red and assorted2 rock candies1 etc4 ,,family ,,beverages4 ,,tea4 ,this staple necessity of modern life is now consumed by more than five hundred millions of people1 and its use appears to grow with the growth of civilization4 ,there is but one species of the tea plant and its varieties are due to differences of soil and climate4 ,china alone produces annually nearly a million and a half tons of tea2 to say nothing of the teas of ,japan1 ,corea1 ,assam1 and ,java4 ,effects of ,tea4 ,tea exhilarates without intoxicating2 rouses the mind to increased activity without reaction1 while at the same time it soothes the body1 dispels headache1 and counteracts the effects of fermented liquors and narcotics4 ,it lessens also the waste of the tissues under the labors of life4 ,as an ,english authority says3 8,when the time has arrived to the old and infirm1 that the stomach can no longer digest enough of the ordinary elements of food to keep up the waste of the system1 and the size and weight of the body begins to diminish1 tea comes in as a medicine to arrest this loss of tissue40 ,no wonder then that the aged1 the infirm and the poor should take kindly to tea4 ,if supplies of food are scanty it lessens the need for them1 while it makes them feel more light and cheerful1 and contributes to their enjoyment4 ,black and ,green ,teas4 ,either may be prepared at will from the same leaves2 the difference lies in the mode of treatment4 ,the earliest leaves are the tenderest and best flavored2 later gatherings grow more woody and bitter4 ,black teas are spread in the air for some time after gathering1 then roasted and rolled by hand1 again exposed to the air1 whereby they undergo a slight degree of fermentation1 and finally are dried slowly over charcoal fires4 ,the leaves for green tea are1 as soon as gathered1 roasted a few minutes in pans over a brisk fire1 after which they are carefully rolled and thoroughly dried4 ,analysis of ,tea by ,dr4 ,hassall4 ,black4 ,green4 ,water #aa4ef #i4cg ,tannin #ae4bd #ah4fi ,gum #e4gj #e4hi ,albuminous matter #ae4ee #bd4ci ,theine #b4ec #b4gi ,ash #e4hb #e4ch ,chlorophyle1 etc4 #e4bd #a4hc ,cellulose and other #ch4cf #ca4ff matter insoluble in water #ajj4jj #ajj4jj ,the aroma and commercial value of tea are due to a small quantity1 7from #a_/d to #a per cent47 of a volatile oil which it contains4 ,this oil1 as in coffee1 is developed by roasting1 the fresh picked leaves having neither an astringent1 aromatic1 nor bitter taste4 ,but the effects of tea are due to its theine and tannin4 ,theine is present in all kinds of tea1 as well as in coffee and cocoa1 but it has no flavor4 ,tannin forms from a fifth to a seventh of the weight of the dried tea leaf1 and is the more completely extracted the longer the tea is infused1 or 8draws40 ,its precise effect upon the system is not fully known4 ,black tea contains less theine1 essential oil1 and tannin1 than green tea4 ,the ,chinese pour hot water upon their tea1 and drink it clear1 and in ,russia a squeeze of lemon takes the place of our cream4 ,the ,chinese sometimes flavor their fine teas with the cowslip colored blossoms of the sweet-scented olive and other odoriferous plants2 and they also adulterate them with foreign or exhausted tea leaves1 or with tea dust1 called 8,lie tea40 ,but good authorities declare that fair grades of tea are not now much or necessarily adulterated1 and that the old idea that green teas are colored or faced with copper is erroneous2 at least experts have not been able to detect even traces of it4 ,tea ,made to ,order4 ,there are tea coloring and facing establishments in this country which use for the purpose substances very similar to those used by the ,chinese1 and they have become so expert of late years that they can turn a black tea into a green 7or vice versa7 at short notice4 ,tea buyers judge quality by the aroma1 flavor1 and the color and strength of the infusion4 ,they detect vegetable adulterations by the shape and size of the leaf when unrolled1 and sometimes burn the leaves and weigh the residue of ash4 ,gunpowder1 ,hyson1 and ,imperial4 ,some of the most experienced tea dealers in ,new ,york declare that there is really no essential difference in the quality of the 8,firsts0 or choicest grades of any 8,chop0 of either ,gunpowder1 ,hyson1 or ,imperial1 the only difference being in the form or fineness of granulation4 ,but the popular preference in green tea is for ,gunpowder1 which is believed to consist of the first leaves or leaf buds of the plant4 ,it is graded from 8common0 or 8fair0 up to 8choicest40 ,varieties of ,tea4 ,hyson is a widely used green tea4 ,the name is derived from ,he-chun1 a noted ,chinese tea grower4 ,young ,hyson is said to be made from the earlier leaves2 ,imperials and ,hysons from later gatherings4 ,hyson skin is the light inferior leaves winnowed out4 ,twankay is the poorest of the green1 as ,bohea is of the black teas4 ,pekoe is the best of black teas1 but is little used1 except to give fragrance to mixtures4 8,capers0 is used similarly to flavor green teas4 ,congou 7made with care7 and ,souchong are good black teas1 and are the so-called 8,english ,breakfast ,teas40 ,moyune teas are considered as among the best and healthiest of green teas1 while ,pingsuys are inferior4 ,cheap teas are most adulterated4 ,fine teas are not only better in flavor1 but are stronger and go further4 ,oolong teas have 8the call0 in popularity with the ,americans just now and they are recommended in sickness by the best physicians4 ,there are three kinds1 the ,formosa1 ,foo ,chow1 and ,amoy4 ,the first two are the best4 ,an article in the ,london ,daily ,news1 of ,february #ah1 #ahhh1 avers that the ,chinese are growing neglectful in cultivating1 firing1 and fermenting their teas1 and that ,japan is stealing away the green tea trade of ,china1 as ,india and ,ceylon are taking that in black tea4 ,japan ,teas4 ,a4 ,a4 ,low1 of ,new ,york1 imported the first cargo of ,japan tea about twenty years ago1 and since then its consumption has constantly increased4 ,the natural leaf is yellowish brown1 and the first ,japan teas brought here were of that color4 ,but the tint has changed4 ,the 8uncolored0 ,japan tea is in fact now all colored with some substance like the ,chinese green teas1 but not injuriously4 ,the 8,basket fired0 is the nearest to the uncolored leaf4 ,the 8,sun-dried0 is very popular here1 and is but slightly colored4 ,expert tea tasters declare that ,japan teas are more exciting to the nerves than those from ,china4 ,blended ,teas4 ,new crop teas are the best4 ,japan teas come in ,june1 and ,chinese later1 say in ,july and ,august4 ,many prefer a mixture of green and black tea for family use1 and retail dealers often have the knack of so blending the two that the excellence of each is enhanced4 ,such a combination has less effect upon the nerves1 and is less expensive than good green tea1 while it may be more delightful in flavor than either black or green tea alone4 ,,coffee4 ,coffee has been aptly called the 8,beverage of ,intelligence40 ,it quickens the functions of the brain1 arouses all the intellectual faculties1 stimulates and gives clearness to thought and increases the powers of judgment4 ,it exhilarates the nervous system1 counteracts the stupor caused by fatigue1 by disease1 or by opium1 allays hunger1 retards the waste of the tissues1 fortifies the powers of endurance1 and to a certain extent gives to the weary and exhausted increased strength and vigor1 and a feeling of comfort and repose4 ,both tea and coffee are more and more used in proportion to the intellectual development of modern times4 ,but coffee does not excite the nervous system as greatly as tea and there is less reaction after it4 ,coffee ,better than ,alcohol4 ,coffee tends to lessen the desire for alcoholic drinks1 and possesses some of their properties without their bad effects4 ,alcohol is a false and dangerous friend4 ,its free use enfeebles the vital organs1 reduces the power of resistance1 degrades the mind and body and leads on to poverty1 disease1 and death4 ,coffee produces the beneficial effects of moderate doses of alcohol1 without its injurious effects4 ,it does not1 like alcohol1 destroy the nerves1 or invite immoderation1 and even when used to excess is incapable of doing serious injury4 ,the most temperate countries are those which consume most coffee1 and in the light of all these facts it would appear that efforts to extend and increase the use of coffee tend to check or diminish alcoholism4 ,coffee ,growth and ,production4 ,coffee plants are raised from the seed1 are set out in #ab months1 #dej plants to the acre1 begin to bear in #d years1 mature in #g years1 and continue for #dj years4 ,the flowers are white and fragrant2 the fruit1 which grows in clusters1 resembles a red cherry and contains two seeds1 which are the coffee of commerce4 ,the world's total annual production of coffee is about #fff1jjj tons1 of which ,brazil furnishes #cfj1jjj tons4 ,the entire population of the ,united ,states averages to consume1 per capita #g-db_/ajj lbs4 of coffee yearly1 more than three-quarters of which comes from ,brazil4 ,,raw ,,coffee1 unlike tea1 improves in quality with age1 while it shrinks in weight1 and inferior coffees may in time equal the choicest varieties4 ,the aroma is in the direct ratio of its drying by keeping4 ,inferior coffees are uneven1 often unclean4 ,the large1 uniform1 dense1 heavy grains are preferred1 as showing complete maturity and careful selection4 ,the color varies from all shades of yellow to tints of brown1 green1 and bluish green4 ,there are large establishments in one or more eastern cities1 which assort1 color1 and polish raw coffees4 ,much ,brazilian coffee is assorted and sold for ,mocha1 ,java1 etc4 ,real ,mocha is small1 round1 and dark yellow2 ,java and ,east ,indian is larger and of a paler yellow4 ,ceylon1 ,brazilian and ,west ,indian have naturally a bluish green or greenish grey tint4 ,,roasting is necessary to develop the aroma and goodness of coffee4 ,this delicate operation changes its chemical composition and develops the caffeine and volatile oil4 ,if roasted too little the coffee retains a raw taste2 if too much1 a part is changed to charcoal and much aroma lost4 ,the outside may be burned and the inside left raw1 or some grains may be half raw and others burned4 ,coffee loses in weight from #ae to #bj and even #be per cent41 and gains in bulk from #cj to #fj per cent41 according as it is roasted to a reddish1 chestnut1 or dark brown4 ,the best roasting is that which reduces the weight about sixteen per cent41 or to a light chestnut brown4 ,coffee and ,tea ,compared4 ,tea yields1 weight for weight1 twice as much caffeine 7or theine7 as coffee2 but as we use more in weight of the latter1 a cup of coffee contains about as much caffeine as a cup of tea4 ,the composition of roasted coffee and the tea leaf are given as follows1 although the proportions are variable3 ,tea4 ,coffee4 ,water #h #e ,theine or caffeine #b-a_/b #c_/d ,tannin #ad #d ,essential oil #a_/b ,trace4 ,minor extractives #ae #cf ,insoluble organic #ed-a_/b #ej matter ,ash #e-a_/b #d-a_/d #ajj #ajj ,modes of ,making ,coffee4 ,one pound of the properly roasted bean or berry should make #ee or #fj cups of good coffee4 ,coffee may be made too bitter1 but it is impossible to make it too fragrant4 ,coffee is much the best when freshly ground4 ,the ,french and many ,americans merely steep or infuse their coffee at a temperature just below the boiling point1 claiming that boiling dissipates the aroma2 others bring it only to a boil2 while others still1 hold that boiling it a little is more economical1 as giving an increased quantity of the soluble1 exhilarating and bitter principles4 ,soft water is best for coffee1 and coffee is better cold than warmed over1 as it then loses its fragrance4 ,coffee ,substitutes and ,adulterations4 ,rye1 beans1 peas1 acorns1 carrots1 turnips1 dandelion root1 burned bread1 and many similar substances have at times been used as substitutes or adulterants for coffee4 ,but as none of them contain caffeine or the volatile aromatic oil1 they cannot serve the same physiological principle4 ,ground coffee is extensively adulterated1 and mainly with the much cheaper ,chicory or ,wild ,endive4 ,roasting develops in this root an empyreumatic1 volatile oil which exercises upon the system some of the nerve-soothing1 hunger-staying effects of tea and coffee4 ,a little chicory gives as dark a color and as bitter a taste as a great deal of coffee4 ,it is not unwholesome unless taken in excess1 when its effects are bad4 ,it is a poor substitute for coffee1 but some people seem actually to prefer coffee which contains chicory4 ,tests for ,adulterations4 ,if ground coffee cakes in the paper1 or when pinched by the fingers1 or if1 when a little is put into water1 a part sinks while the rest swims1 and the water becomes immediately discolored1 the coffee is probably adulterated4 ,the more caking and discoloration1 the more chicory and the less value4 ,there are numerous brands of ground coffee on the market1 and some of them are very popular and satisfactory4 ,there are also various kinds of 8,extracts0 and 8,essences0 of coffee1 and even humble chicory may sometimes be seen without disguise and nicely put up in yellow papers4 ,cocoa and ,chocolate4 ,the theobroma tree grows in ,central and ,south ,america4 ,the seeds of its fruit1 which are about the size of almonds1 are gently roasted1 deprived of their husks and ground to a paste4 ,this is ,,cocoa4 ,if this paste be mixed with sugar and flavored with vanilla1 bitter almonds1 etc41 it forms the well known1 delicious1 and nourishing ,,chocolate1 which may either be eaten as a confection or drank as a beverage4 ,the husk1 which forms about #aj per cent4 of the weight of the bean1 is called 8,,shells10 and used by invalids and others for making a light and delicate infusion or tea4 ,the aroma of cocoa is due to an essential oil which is developed1 as with tea and coffee1 by roasting4 ,its exhilarating principle1 theobromine1 resembles theine4 ,it contains a large percentage of fat1 is very rich and nutritious1 and may be said to unite in itself the inspiring properties of tea with the strength-giving qualities of milk4 ,starch1 as well as sugar1 is sometimes added to cocoa and chocolate by the manufacturers1 and the practice is believed to be justified1 owing to their richness in oil and as better fitting them for digestion4 ,cocoa is1 however1 also prepared free from starch and deprived of a portion of its oil4 ,there are many preparations of chocolate and cocoa in market1 and they embrace all grades of purity1 sweetness and price4 ,,dairy ,,products4 ,milk1 ,etc4 ,milk is sophisticated by robbing it of its cream1 or by adding to it 8,the milk of the cow with the iron tail10 and by coloring it4 ,,cream contains about #dj per cent4 of fat and #ee per cent4 of water2 ,,skimmed ,,milk is water1 with sugar and caseine4 ,,whey is merely a solution of milk sugar with a little albumen4 ,milk is best and most plentiful in spring1 and richer but less abundant in dry seasons4 ,the last milk drawn from the cow contains most cream4 ,,koumiss1 the use of which is rapidly increasing1 is well skimmed milk1 treated with a lactic ferment for #cj or #dj hours4 ,it is very easy of digestion4 ,,condensed ,,milk is ordinary milk evaporated so that three pints are reduced to one4 ,it soon spoils unless the air is excluded4 ,,preserved ,,milk in cans contains about one-third its weight of sugar4 ,butter4 ,good1 fresh butter1 contains #hd to #hh parts of milk fat1 #aj or #ab parts of moisture1 and a little milk sugar1 caseine and salt4 inferior butter may contain as much as #cc per cent4 of water1 or buttermilk1 and salt4 ,the more buttermilk left in1 the sooner the butter grows rancid1 while over-working tends to make it soft and oily4 ,the melting of butter changes its physical properties1 and long exposure to the air injures the best butter4 ,good butter is solid and of a grained texture1 has a fine orange yellow color and a pleasant aroma4 ,it may comfort the curious to know that its odor is due to a very little butyric acid1 combined with oxide of lipyle4 ,to test the quantity of moisture1 put a little of the butter in a bottle1 heat gently1 and leave near the fire for half an hour1 when the butter will rise1 leaving the water and salt at the bottom4 ,two-thirds of all the butter made is colored4 ,classification of ,butter4 ,the ,new ,york ,mercantile ,exchange classification1 which is standard1 is as follows3 ,,eastern ,,creamery1 ,,sweet ,,cream ,,creamery1 ,,dairy ,,butter1 ,,western ,,creamery1 ,,imitation ,,creamery1 and ,,dairy1 also 8,,ladle0 and 8,,grease ,,butter40 ,,creamery ,,butter is the best4 ,it is such as is made from the cream obtained by setting the milk at the creamery1 or by the system known as 8,cream gathering10 by which the farmer delivers his cream to the creamery to be churned or made into butter4 ,butter made under the former system1 or from the milk1 is better than that made from the gathered cream4 ,,sweet ,,cream ,,creamery is made from unfermented cream4 ,,dairy ,,butter is that which is made1 salted1 and packed by the dairyman or farmer4 ,though often really excellent1 it is less uniform in quality1 and therefore less reliable4 ,,ladle ,,butter4--,this is butter of all seasons1 ages1 and qualities1 collected by the dealer1 in rolls1 lumps1 or packages1 from the farm houses1 salted1 or unsalted1 as the case may be1 and by him reworked1 resalted1 colored1 and packed4 ,,grades ,,of ,,butter4--,the varieties are all graded again into 8,extras10 8,extra ,firsts10 8,firsts10 8,seconds10 8,thirds10 etc4 8,,extras0 are the choicest grades under each classification1 and must come up to the following standard4 ,flavor must be perfect if fresh made1 and fine if held2 body perfect and uniform1 color good for the season when made1 perfect and uniform2 must be properly salted1 and in good and uniform packages4 8,,extra ,,firsts0 must be a grade just below 8,extras10 and fine butter2 good color1 etc41 etc4 8,,firsts0 must be clean and sweet1 sound and good4 8,,seconds0 must be fair throughout1 may be strong if held1 on tops and sides of package4 8,thirds0 may be off-flavored1 etc4 8,poor ,butter0 may be strong1 and of all grades below 8,thirds0 down to 8,grease ,butter40 ,artificial ,butter4 ,about #bj years ago a ,french chemist tried to imitate the process which takes place when cows are underfed1 and when1 therefore1 the butter they yield is supplied from their own fat4 ,his aim was to make a substitute for butter for the poor1 etc41 which should be healthful1 agreeable and cheap1 and which should keep a long time without becoming rancid4 ,the man's name was ,mege-,mouries1 and he discovered ,,oleomargarine4 ,this product has been1 and is still extensively manufactured in the ,united ,states1 and is pronounced by some of the most eminent and scientific men to be wholesome1 nutritious and palatable4 ,,oleomargarine is made from the fat of slaughtered cattle4 ,this is melted at a temperature of #aej deg4 ,f41 and the stearine extracted4 ,the 8,oleo oil0 which is left is now churned with cream or milk1 colored and salted4 ,,butterine is made from oleo oil1 neutral lard1 and some butter4 ,these ingredients are churned with milk or cream1 colored1 salted and packed in tubs4 ,refined cotton seed oil is also frequently used in the manufacture of both products4 ,oleomargarine ,laws4 ,in #ahhf ,congress passed the 8,oleomargarine ,bill10 defining butter to be an article made solely from milk and cream4 ,it imposes a tax of two cents per pound upon oleomargarine and similar butter substitutes1 compels their sale in certain sized packages1 plainly marked or branded with the name of their contents1 and requires manufacturers and dealers to take out special licenses1 all under heavy penalties4 ,some of the ,state laws1 restricting the sale of oleomargarine1 are still more stringent1 and its consumption has diminished1 although it is still used in some sections and extensively exported4 ,cheese4 ,no article of food appears to be more affected than cheese by slight variations of the materials from which it is made1 or by such apparently trifling differences in the methods of manufacture4 ,both full and skimmed milk are used2 the former yielding1 of course1 the best product4 ,the latter cheese is little used in this country4 ,an ,english writer says that if milk is skimmed for several days1 8it yields a cheese so hard that pigs grunt at it1 dogs bark at it1 but neither dare bite it40 ,people's tastes vary greatly in the flavor of cheese1 and while some prefer the natural tint1 others buy that which is colored4 ,color adds neither richness nor flavor1 and is gradually falling into disuse4 ,cheese as a ,staple ,food4 ,some nations 7as ,great ,britain1 etc417 consume cheese largely as a staple food1 while others use it more sparingly1 and mainly as a condiment or relish4 ,bread and cheese consort better with ale than with whiskey and this country is not greatly given to cheese as a staple food1 although its consumption is increasing here1 owing to recent improvements in the modes of manufacture and in its quality4 ,two-thirds of our total product now goes to ,europe4 ,analysis of ,full and ,skim ,milk ,cheese4 ,the composition of cheese is given as follows3 ,rich ,skim cheese4 milk cheese4 ,water #cf #dd ,casein #bi #de ,milk fat #cj-a_/b #f ,salt and phosphates #d-a_/b #e ,good and ,poor ,cheese4 ,cheese dries fast and shrinks in weight2 hence the grocer who sells it in small quantities is compelled to charge a fair margin or advance upon its cost to save himself from loss4 ,the ordinary weight of ,american cheeses is about #fj lbs41 but smaller ones are growing in favor1 and many are now made weighing from #ce to #dj lbs4 ,a grocer who has a good class of custom soon realizes that our poor cheese takes the place of several good ones1 and it is his aim to secure a good and popular quality and stick to it4 ,facts ,about ,cheese4 ,the best cheese is made from the rich ,june grasses1 the poorest in the heats of summer4 ,june cheese is safest to keep1 as the curds are then scalded higher1 to ensure that they will sustain the coming warm weather4 ,cheese may be made for immediate use--and such will grow sharp if long kept--or it may be so made as to keep a year or more with constant improvement or ripening4 ,it requires about ten pounds of milk to make one pound of cheese4 8,,filled0 ,,cheese is made by substituting lard in place of the cream of the milk4 ,ten pounds of such cheese contains about #a pound of lard4 ,this product is largely made in some sections1 and is chiefly sold in the ,south or exported4 ,classification of ,cheese4 ,cheese made in ,new ,york1 ,pennsylvania and ,wisconsin has the first 8,call0 in the ,new ,york ,mercantile ,exchange4 8,,fancy0 must be full cream1 perfect in flavor1 close made1 well cured1 of uniform color and perfect surface4 8,,fine0 is the next grade below--must be also full cream1 clean flavor1 etc4 8,,known ,,marks0 or ,,factory ,,cheese may not be full cream4 8,,western ,,cheese0 8,shall include those of all ,states not mentioned above and shall be classified as fancy1 fine1 and known marks1 but they may not be full cream40 ,imported ,cheese4 ,,swiss ,,cheese comes from ,switzerland1 and more of this is imported than of all others combined4 ,next stands ,,edam from ,holland4 ,the delicious ,,roquefort ,,cheese1 made in ,france1 from ewes milk and kept in mountain caves to ripen1 stands third in the list of imported cheeses1 and ,,parmesan stands fourth2 it is made from skimmed milk1 the curd hardened by a gentle heat4 ,this and ,,sbrinz cheese are used for soups--grated4 ,,gorgonzola is a fine1 rich1 ,italian cheese1 each weighing about ten pounds4 ,other good ,italian cheeses are made from the milk of the buffalo which feed on the ,roman ,campagna4 ,,stilton is the finest of ,english cheeses4 ,it is made from full milk with added cream4 ,it improves with age1 and is best when at least two years old4 ,the ,,cheddar1 ,,cheshire and ,,queen',s ,,arms are other varieties of good ,english cheese4 ,eggs4 ,eggs are cheap and substantial food4 ,the white is mostly albumen1 while the yolk is two-thirds oil4 ,turkeys eggs are pronounced the best in flavor4 ,guinea hens eggs are excellent1 and keep well on account of their thick shells4 ,goose eggs are larger1 whiter1 and less esteemed4 ,duck eggs are bluish1 and less desirable than hens eggs4 ,eight hens eggs weigh a pound4 ,a fresh egg feels heavy in the hand and is semi-transparent before the light4 ,its large end feels warm to the tongue4 ,the older it is1 the less pleasant and nutritious it becomes4 ,if it stands upright in water it is bad2 if obliquely it is not quite fresh4 ,if it lies at the bottom it is quite fresh4 ,an egg begins to lose flavor a few hours after it has been laid4 ,lard4 ,good1 pure lard should be white1 should melt without ebullition or sputtering1 be almost as clear and white as water1 and not deposit any sediment4 ,it is composed of oleine #fb parts1 stearine #fe parts4 ,the fat of the hog taken from around the kidneys and the layers over the ribs is called 8,leaf lard0 and is better1 firmer and will stand warm weather better1 than lard made from the entire fat of the animal4 ,,lard ,,admixtures4--,there is no complaint that lard is adulterated with substances injurious to health2 but in ,february1 #ahhh1 a leading lard manufacturer testified before the ,senate ,committee on ,agriculture1 at ,washington1 that seven-eighths of the lard now on the market is made from the entire fat of the hog1 refined and purified1 and mixed with a proportion of refined cotton seed oil and about #ae per cent4 of stearine1 to give it hardness4 ,this1 he claimed1 is preferred by the public generally to strictly pure lard4 ,the testimony of ,prof4 ,sharpless1 of ,boston1 given at the same time and place1 substantially bore out this statement as to the ingredients used1 although in the many analyses of ,american lard made by him1 he found some brands which were absolutely pure hog products4 ,lard is sometimes adulterated with water1 but this may be easily detected by melting it1 evaporating the water1 and reweighing4 ,lard may be had in barrels1 wooden and tin tubs and pails1 and in one pound tin cups4 ,it is also retailed in bulk1 like butter4 ,fresh ,meats and ,poultry4 ,,beef4--,good beef should be juicy1 somewhat firm and elastic1 velvety and smooth grained to the touch1 and 8marbled0 with little streaks1 dots or points of fat4 ,the suet fat should be plentiful1 white1 firm1 dry1 and crumbly2 if the fat is yellow1 oily1 or fibrous1 the beef is inferior4 ,,mutton is wholesome1 nutritious1 and easily digested4 ,the best is from a plump1 small boned animal1 with abundant white1 clear1 solid fat4 ,the lean should be firm1 dark red1 and juicy1 the leg bones clear1 white1 and short4 ,,good ,,lamb has hard1 white fat and reddish bones4 ,,pork is best in fall and winter4 ,the skin should be thin and pearly1 the lean a delicate red1 juicy1 firm1 and finely grained1 and the fat white4 ,if the fat is yellow and soft1 the pork is inferior4 ,pork is dangerous if not thoroughly cooked4 ,,veal should be from a good sized1 reasonably fat milk or stall fed calf1 five to ten weeks old4 ,the fat should be firm and white1 but not too white2 the meat finely grained1 fairly firm1 and juicy4 ,,poultry4--,many farmers have found that it pays better to feed their grain to poultry than to sell it by the bushel1 and poultry is therefore much more abundant1 cheaper1 and more widely consumed than ever before4 ,the dry-picked or unscalded has the preference in price4 ,the best have short legs and small bones1 and are plump4 ,if fresh1 the eyes are bright and full1 the feet and legs moist and limber4 ,if stale1 poultry looks dark and slimy4 ,when chickens grow to be a year old they are called fowl2 the legs grow rougher1 the skin fat and tougher1 and the rear end of the breast bone hard4 ,a moderate sized ,,turkey is more apt to be tender than a very large one4 ,smoked and ,dried ,meats and ,fish4 ,,hams1 ,,etc4--,the best are of medium size1 weighing1 say1 from #h to #ad pounds1 plump1 round1 and the bone small4 ,the shank should be short and tapering1 skin thin and not shriveled or wrinkled1 and the fat white and firm4 ,to ascertain if ham has begun to spoil1 thrust a skewer or knife in at the side of the aitch bone and at the knuckle joint2 if sound there1 it is good throughout4 ,,bacon4--,this is the smoked flank4 ,,breakfast ,,bacon1 made from young pigs1 is very delicate and palatable4 ,,beef ,,tongues are a delicacy1 whether fresh1 smoked1 or pickled1 hot or cold4 ,the best are thick1 firm1 and with plenty of fat on the under side of the base4 ,,dried ,,cod4--,this is an important grocers' staple4 ,the largest and best are caught on the 8,banks0 or in the deep waters off the ,eastern coast4 ,some are sold whole and others are deprived of the back bone4 ,codfish is also prepared for market by being boned1 skinned1 trimmed1 and even shredded4 ,other and inferior fish1 such as ,haddock1 ,hake1 ,pollock1 etc41 are often sold for cod1 when salted1 and especially when prepared as above4 ,,herring1 smoked whole1 or scaled and boneless1 are widely consumed4 ,the freshest1 fattest1 and largest are best4 ,smoked ,,salmon1 ,,halibut1 and ,,sturgeon1 are appetizing relishes for the summer tea table4 ,there are also ,,eels pickled in jelly4 ,,sardelles--small fish packed in highly salted milk1 smoked ,,sprats1 ,,anchovies1 etc4 ,salt or ,pickled ,fish4 ,mackerel have the front rank in this line1 and there are few good tables on which they do not occasionally appear4 ,they are sold by the grocer in barrels and fractions of barrels1 in kits of #bj1 #ae1 and #aj pounds1 in tins1 minus heads and tails1 and by the single fish4 ,the best are the fattest1 largest1 and freshest of the current season4 ,they should be free from rust and soaked before cooking until all the brine is drawn out4 ,they can be afterwards salted1 if necessary4 ,they are graded as 8,extra0 and 8,fancy0 8,shores0 and 8,bays10 and vary in size and fatness1 as numbers #a1 #b1 #c and #d4 ,,salmon1 ,,etc4--,both ,halifax and ,oregon salmon are pickled or salted1 and in demand in many sections of the country1 and pickled ,,salmon ,,bellies are very fine4 ,,herring and ,,cod are also to be had in brine4 ,meat ,essences and ,extracts4 ,there are several varieties of these articles in liquids1 pastes1 and solids4 ,some1 at least1 of them1 without being true nutrients are excellent as condiments1 stimulants1 and tonics for digestion4 ,meat juices contain a substance called kreatine1 which is similar in its exhilarating properties to the peculiar principles of tea and coffee4 ,fifty pounds of meat are said to be required to make one pound of ,liebig's meat extract4 ,these preparations are valuable additions to other foods1 but all that is needed for nourishment should be added to them4 ,,canned ,,goods4 ,until lately1 man had done little more in preserving his food in a fresh condition1 than the squirrels which gather and store their nuts and seeds in a warm1 dry place4 ,to be sure1 he knew how to dry and smoke1 and the uses of salt and sugar4 ,he had even tried to preserve his meats and fruits in a fresh state2 but his rude methods hardly foreshadowed the splendid results which have recently been achieved in the line of canned goods4 ,excellence of ,american ,canned ,goods4 ,m4 ,appert1 of ,france1 first patented 7in #ahaj7 a process for preserving animal and vegetable substances in close vessels of glass--after subjecting them to the action of heat--and an ,english firm soon after introduced provisions preserved in tin4 ,but it was reserved for ,americans to lead the world1 not only in the magnitude of their canning industries1 but also in the art of preserving meats1 vegetables1 and fruits1 by processes so delicate and effective1 as to retain their original shape and texture1 as well as their freshness and flavor4 ,and1 moreover1 while they have practically prolonged the 8,seasons0 for perishable food products throughout the entire year1 and furnish them for the consumer at very reasonable rates1 the producer has often thanked them for giving stability to prices in seasons of great 8,gluts0 and abundance4 ,varieties of ,canned ,goods4 ,among canned goods1 in glass or tin packages of various sizes1 qualities and prices1 are the following3 ,canned ,meats4 ,,corned ,,beef1 boiled2 ,,roast ,,beef1 ,,beef ,a ,,la ,,mode1 ,,boiled ,,ham1 ,,boiled ,,tongue1 ,,roast ,,mutton1 ,,roast ,,veal1 ,,roast ,,chicken1 ,,roast ,,turkey1 ,,brawn1 ,,potted ,,meats of all kinds2 ,,game ,,pates of ,,wild ,,duck1 ,,grouse1 ,,partridge1 ,,plover1 ,,woodcock2 ,,boned ,,turkey ,,and ,,chicken1 with jelly2 ,,curried ,,chicken1 ,,devilled ,,chicken1 ,,turkey1 ,,ham1 ,,pig',s ,,feet1 ,,lamb',s ,,tongues1 etc4 ,canned ,soups and ,broths4 ,,beef1 ,,chicken1 ,,green ,,turtle1 ,,oxtail1 ,,julienne1 ,,mock ,,turtle1 ,,consomme1 ,,maccaroni1 ,,vermicelli1 ,,pea1 ,,mutton ,,broth1 etc4 ,fish4 ,,clams1 ,,clam ,,chowder1 ,,anchovies1 ,,crabs ,,fresh1 ,,crabs ,,devilled1 ,,codfish ,,balls1 ,,mackerel ,,fresh1 ,,lobster1 ,,oysters1 ,,prawns1 ,,shrimp1 ,,salmon1 ,,sardines1 ,,trout1 ,,turtle1 ,,kippered ,,herring1 ,,bloaters1 etc4 ,canned ,vegetables4 ,,asparagus1 ,baked1 ,lima1 and ,string ,,beans1 ,,green ,,corn1 ,,mushrooms1 ,,okra1 ,,onions1 ,,peas1 ,,pumpkin1 ,,squash1 ,,succotash1 ,,spinach1 ,,rhubarb1 etc4 ,canned ,fruits4 ,,apples1 ,,apricots1 ,,blackberries1 ,,blueberries1 ,,cherries1 ,,grapes1 ,,gooseberries1 ,,peaches1 ,,pears1 ,,plums1 ,,pineapples1 ,,quinces1 ,,raspberries1 ,,strawberries1 etc4 ,canned ,sundries4 ,besides the above1 there are 8,heaps0 of canned delicacies1 such1 for instance1 as ,,truffles1 ,,truffle ,,pates1 ,,truffle ,,du ,,perigord1 in tins and glass1 ,,plum ,,puddings1 ,,plum ,,pudding ,,sauces1 etc4 ,some of the ,french vegetables in glass and tin are beautifully green in appearance1 but it is evident that they are artificially colored4 ,a more wholesome device is to put the articles up in the intensely green bottles sometimes seen4 ,,the ,,tin ,,cans4--,tin is mainly used for canned goods1 and is the least objectionable of all the metals1 and better than anything probably1 except glass4 ,it does not oxidize easily1 and if it does1 its soluble salts are less injurious than those of any other available metal4 ,jellies1 ,preserves1 etc4 ,jellies are made from nearly all the fruits by mixing their juices with sugar1 and often with gelatine or isinglass1 7four parts of which will convert #ajj parts of water into a tremulous jelly7 and boiling them down4 ,jellies are wholesome1 cooling1 and grateful1 provided they are free from adulterations and noxious colorings1 and are much used upon the tea table and in the sick room4 ,among the varieties of jelly in the market are ,,apple1 ,,crab ,,apple1 ,,blackberry1 ,,currant1 ,,grape1 ,,lemon1 ,,guava1 ,,orange1 ,,quince1 ,,raspberry1 ,,strawberry1 etc4 ,they come in tumblers and jars1 and in bulk4 ,there are also ,,calves' ,,foot1 ,,wine and ,,spirit jellies4 ,,preserves4--,all the above fruits are preserved in sugar1 and put up in quart and pint jars4 ,,cherries1 ,,peaches1 ,,pears1 etc41 are also preserved in ,,brandy1 and sold in glass jars4 ,there is also a great variety of ,,jams and ,,marmalades1 both foreign and domestic2 ,,ginger ,,root1 boiled in syrup1 etc4 ,,fruit ,,butter is made from various fruits1 as1 ,apple1 ,cranberry1 ,peach1 ,pear1 or ,raspberry1 etc41 by stewing them in sugar or molasses4 ,it is usually sold from pails by the pound1 and is much used in some sections4 ,flavoring ,extracts and ,essences4 ,the delicate flavors of fruit and the fragrant principles of spice and other substances1 as vanilla1 etc41 are extracted by pressure or distillation1 and dissolved in spirits of wine for culinary purposes4 ,it is found also1 that certain ethers and oils may be so combined 7as1 for instance1 potato oil7 as to yield the taste and smell of many fruits1 such as pears1 apples1 grapes1 pineapples1 etc4 ,flavoring extracts and essences are variously put up in vials and bottles2 among them are ,,lemon1 ,,vanilla1 ,,rose1 ,,almond1 ,,peach1 ,,celery1 ,,ginger1 ,,cloves1 ,,nutmeg1 ,,strawberry1 ,,raspberry1 ,,pineapple1 ,,nectarine1 etc4 ,,isinglass ,,and ,,gelatine are used to make jellies1 and thicken soups and gravies4 ,isinglass is made from the intestines of fish4 ,its advantages over gelatine are lighter color1 less flavor1 and greater thickening power4 ,in cold water it softens1 swells1 becomes white and opaque4 ,in hot water it smells a little fishy4 ,gelatine is made from the bones of animals2 it also swells in cold water1 but becomes glassy and transparent1 while in hot water it has somewhat the smell of glue4 ,it is often sold for isinglass4 ,the test of both is in the fineness and clearness of their jelly4 ,,calves' ,,foot ,,jelly is delicate1 but less firm4 ,gelatine is sold in sheets and shreds4 ,,herbs for seasoning1 as1 ,,sage1 ,,summer ,,savory1 ,,sweet ,,marjoram1 ,,thyme1 etc41 are sold in the leaf1 and also powdered1 in tins and paper packets4 ,spices and ,condiments4 ,spices are generally understood to be more aromatic and fragrant and less pungent than what are called condiments4 ,spices are usually added to sweetened food1 while condiments1 as pepper and mustard1 are better suited to meats and food containing salt4 ,it is impossible to supply genuine articles if the public are not willing to pay for them1 and it may be accepted as a general rule1 that the lower the price of ground spices and condiments1 the more they are adulterated4 ,the materials chiefly used for this purpose are starch1 cracker dust and similar harmless substances1 and the mixture usually contains as much of the pure material as can reasonably be afforded at the price it sells for4 ,the purchaser may elect whether he will have such articles1 or those which are genuine at a higher cost4 ,the grocer does not create wants and demands2 he merely supplies them4 ,,pepper4--,there are two kinds1 black and white4 ,both are from the seeds of the piper nigrum1 a plant which grows in the ,east and ,west ,indies4 ,,black ,,pepper is the seed picked before it is fully ripe1 dried and ground4 ,,white ,,pepper is made from the ripened seed deprived of its black outer shell or pericarp4 ,pepper is an agreeable addition to many kinds of food1 and is said to promote the secretion of the gastric juice2 it is more used than any other spice4 ,,cayenne ,,pepper is the powdered pod of one or more species of capsicum4 ,the sharp taste is due to a camphor like substance found more in the pods than in the seeds4 ,,mustard4--,this is the flour of the black or white mustard seed4 ,the black seed contains most volatile oil1 is more pungent1 and differs from the white in chemical composition4 ,the two are blended in various proportions4 ,wheat flour is often added1 with a little turmeric to bring up the color4 ,mustard seed contains over #cj per cent4 of a fixed oil1 and a portion of this is often extracted4 ,this practice is considered beneficial rather than fraudulent4 ,,ginger4--,this is the root-stalk of a plant which grows in ,jamaica and other warm countries4 ,the best comes with the skin scraped off4 ,this is ground4 ,the odor of ginger is due to an essential oil2 its pungency to a peculiar resin4 ,it is sometimes adulterated with starch1 sago1 rice1 and wheat flour1 mustard hulls1 cayenne pepper1 etc4 ,but1 as with all the other spices1 there are pure brands4 ,,cloves are the dried flower buds of the clove tree4 ,they come from the ,east ,indies1 ,africa1 and ,south ,america1 ranking in value in the order named4 ,the best contain as much as #af per cent4 of a volatile oil to which their flavor is due4 ,ground cloves have sometimes a portion of this oil pressed out1 with pimento or allspice added1 which latter is much less costly4 ,cloves are best when large1 plump1 bright in tint1 and full of oil1 which exudes on pressure with the finger nail4 ,,allspice ,,or ,,pimento is the little1 round berry of an evergreen tree1 common in the ,west ,indies4 ,it contains about #d per cent4 of an aromatic oil4 ,owing to its cheapness1 it is less adulterated than other spices4 ,,cinnamon is the true bark of a small evergreen tree of ,ceylon4 ,the best is very thin1 the outer and inner coats of the bark having been removed4 ,,cassia is the bark of another species of cinnamon tree2 it is thicker1 corky1 and not so red4 ,it is cheap and not much adulterated4 ,it is often sold for cinnamon1 but is less aromatic and valuable4 ,,cassia ,,buds are the unripe buds of the same tree4 ,,nutmegs ,,and ,,mace4--,nutmegs are the seeds of the ,myristica ,fragrans1 a tree which grows in the ,east ,indies4 ,good nutmegs feel heavy in the hand1 and are not worm eaten4 ,they contain about #h per cent4 of volatile oil1 and #be per cent4 of fixed oil1 which exudes under indentation or pressure with the finger nail4 ,most people buy whole nutmegs and the ground article has only a limited sale4 ,,mace is the arillus or coating of the nutmeg1 and is also sold whole or unground4 ,,curry ,,powder4--,this compound of spices1 etc41 is much used in ,india and other hot countries1 as an appetizer and stimulant to digestion4 ,there are several excellent brands of curry powder in market1 both ,english and ,american1 made approximately after some one of the following five receipts3 ,proportions4 ,turmeric #f #d #f #c #b ,black pepper #e #d #b #b #a_/b ,cayenne #a #a #j #c_/d #f ,ginger #j #b #c #j #a_/b ,fenugreek #c #b #j #a #a_/b ,cummin seed #c #b #b #d #j ,coriander seed #j #f #h #ab #f ,cardamom seed #j #j #a_/b #a_/b #j ,pimento #j #j #a_/b #a_/d #a_/d ,cinnamon #j #j #j #a_/d #a_/d ,cloves #j #j #j #a_/d #a ,nutmeg #j #j #j #j #a_/b ,salt4 ,,common ,,salt varies in purity and sometimes contains salts of lime1 magnesia1 and potash4 ,but as those are more soluble in water than common salt1 it is easy to remove them in the process of manufacture4 ,our culinary salt comes from several sources2 rock salt deposits or mines1 sea water1 and salt springs4 ,there are numerous brands of salt which are freed from all impurity1 ground to various degrees of fineness1 and put up in barrels1 sacks1 bags and packets of all sizes2 also in stone jars4 ,,celery ,,salt is good common salt mingled with the finely ground seeds of celery4 ,besides the finer qualities for table use1 there are varieties specially adapted for salting and pickling meats1 fish1 etc42 lump rock salt for cattle1 hay salt1 etc4 ,the bitter salts of lime1 magnesia1 etc41 attract moisture more than common salt1 hence dryness is a sign of purity4 ,vinegar4 ,the sour principle is acetic acid1 of which good vinegar contains about four per cent4 ,vinegar may be obtained by fermentation from the juice of any starchy or sweet fruit or vegetable1 from beer1 or even from sweetened water1 to which 8mother0 or other vinegar is added4 ,cider vinegar is most used1 as it retains the fruity flavor of the apple1 but good vinegar is also made from wine1 malt1 oranges1 raspberries1 etc4 ,there are many varieties in market1 both domestic and foreign4 ,stringent laws regulate the purity and strength of vinegar for domestic uses1 in ,new ,york and some other states4 ,pickles4 ,these are fruits and vegetables preserved in vinegar1 after first steeping them in brine4 ,certain articles require to be pickled in scalding hot vinegar1 others with cold2 salt1 pepper and spices are added to suit the taste4 ,pickles were formerly extensively colored green with copper1 but the ghastly practice has gone out of date4 ,intelligent people will prefer those which have the more natural and wholesome yellowish1 olive green tint4 ,there are all sorts of pickles in market1 put up in glass or wood packages of various sizes1 as follows3 ,,cucumbers and ,,gherkins1 ,,chow ,,chow1 ,,cauliflower1 ,,onions1 ,,mangoes1 ,,picalilli1 ,,walnuts1 ,,peppers1 ,,horseradish1 ,,mixed ,,pickles1 and ,,sweet ,,pickles4 ,among the best of imported pickles are the reliable ,cross and ,blackwell goods2 some domestic brands are perhaps equally good4 ,,olives are in brine1 usually in wide-mouthed glass jars4 ,they come from ,italy1 ,spain1 and ,france4 ,the 8,queen10 8,crescent10 etc41 are favorite brands4 ,there are also ,french ,,capers1 so important as an accompaniment for boiled mutton1 etc4 ,,salad ,,oil4--,the best is the oil of the ,,olive1 which1 when pure1 is of pale1 greenish yellow tint1 with an agreeable odor and taste4 ,refined ,,cottonseed ,,oil has naturally a more reddish tint4 ,it is extensively sold as olive oil or mixed with it1 although many grocers keep the genuine olive oil4 ,,salad ,,dressings are also in market1 some of which are very fine and delicate4 ,sauces4 ,these articles give zest to food and stimulate digestion4 ,their composition is very varied and embraces many fruits and vegetables1 as the tomato1 walnut1 garlic1 shallot2 many herbs1 as tarragon1 chervill1 mint1 thyme1 marjoram2 many condiments1 as cayenne1 black pepper1 mustard1 and all the spices2 many fish1 as lobsters1 oysters1 clams1 shrimp1 anchovies2 the juices of meat1 besides salt1 sugar1 molasses1 etc4 ,,pepper ,,sauce is made from the little ,jamaica peppers1 the ,mexican1 ,chili pepper1 or some other variety of red or green pepper4 ,there are numerous brands1 and nearly all are good4 ,the ,,tabasco ,,pepper ,,sauce is excellent4 ,,tomato ,,catsup ,,or ,,ketchup is a very wholesome and agreeable addition to the diet4 ,among the best and most popular varieties is the 8,,shrewsbury0 ,,tomato ,,ketchup4 ,mushroom and ,walnut ,catsups are less used1 but still have many friends4 ,among the dainty and well known ,,sauces1 are the ,,worcestershire1 ,,leicestershire1 ,,gloucestershire1 ,,sultana1 ,,piccadilly1 ,,chutnee1 ,,soho1 ,,harvey1 ,,north ,,of ,,england1 etc4 ,there are also various ,american sauces1 some of which are imitations of the above or very similar in composition and flavor4 ,some of the ,english sauces are put up in elegant and artistic vases4 ,,domestic ,,fruits ,,and ,,berries4 ,the increasing excellence1 abundance and cheapness of fruits and berries is full of promise for the health and vigor of the ,american people4 ,they are wholesome1 cooling and nutritious4 ,,apples4--,this noble fruit is in market the year round2 new ,southern apples are first marketed in ,april4 ,,apricots are a fine small fruit which ripens in ,july4 ,,cherries reach us from the ,south in ,may4 ,,nectarines come in ,august4 ,,peaches are at the height of their season in ,august and ,september4 ,early in the latter month they should be secured for preserving4 ,,pears4--,the choicest are the ,dutchess1 ,bartlett and ,virgalieu4 ,,california ,,pears are excellent and widely sold through the country4 ,,plums ripen in ,august1 and are in season until ,october4 ,,quince is a highly flavored fruit1 used only for preserves4 ,,grapes4--,besides our own abundant and delicious ,muscat1 ,concord1 ,isabella1 ,catawba1 and other varieties1 three-quarters of a million barrels of the hardy and cooling white ,almeria grapes are annually imported at ,new ,york4 ,they were formerly a costly luxury1 but are now abundant and cheap1 and will keep through the winter4 ,,strawberries4--,the season opens with shipments from ,florida early in ,march1 and closes six months later with the product of the far ,north4 ,,raspberries come in ,june and continue until ,august4 ,,blackberries ripen early in ,july1 and are very healthful4 ,,currants ripen in ,july and continue until ,september2 they are white1 red and black1 and are wholesome and cooling4 ,,gooseberries may be had red1 yellow1 green and white4 ,they are much used unripe1 for cooking purposes4 ,,cranberries begin to reach market from ,cape ,cod1 ,new ,jersey1 etc41 about ,september first4 ,the largest and darkest are the best4 ,they are healthful and an almost indispensable adjunct to roast turkey1 etc42 are also used for sauces1 tarts1 and pies4 ,tropical ,fruits4 ,the increased knowledge in regard to the excellence and healthfulness of these fruits has1 within a few years1 greatly enlarged the demand for them1 and they are now sold at moderate prices in almost every city and town in the land4 ,,oranges4--,those from ,florida and ,california are richer and of finer flavor1 while the ,mediterranean variety are thin skinned1 juicy1 hardy1 and will keep longer4 ,that region sends us annually a million boxes of oranges1 and the annual product of ,florida and ,california is two million boxes4 ,havana oranges are not as good as they used to be1 but twenty thousand barrels come to ,new ,york yearly from ,cuba4 ,,lemons4--,a million and a half boxes of lemons are consumed yearly in this country1 most of which come from ,sicily1 but lemon culture is increasing in ,florida4 ,lemons vary much more in price than oranges1 as a heated term or unusual sickness increases the consumption4 ,,bananas ,,and ,,other ,,fruits4--,there are two varieties1 the red from ,cuba1 and the yellow from ,jamaica and the ,spanish ,main4 ,the latter are the better4 ,bananas are in market all the year1 but the season is from ,march to ,august4 ,,pineapples are exquisitely flavored fruit1 much used sliced for the tea table4 ,the season is from ,may to ,august4 ,,cocoanuts are used grated1 for making pies and puddings2 they are delicious1 but rather indigestible4 ,,dessicated ,,cocoanut is the meat of cocoanuts ground and dried1 and mixed with powdered sugar2 sometimes1 also1 rice1 flour1 or corn starch is added4 ,it comes in packets1 cans1 etc4 ,,fresh ,,vegetables4 ,in the ,spring and ,summer months the appetite craves fresh vegetables2 and their free use1 especially in those seasons1 will be found excellent for the general health of the family4 ,spinach1 for instance1 is said to be beneficial in kidney complaints2 ,dandelion greens are good for biliousness2 ,tomatoes act upon the liver2 ,celery upon the nerves2 ,onion soup restores a debilitated stomach1 etc41 etc4 ,in fact1 it would be easy thus to go through the whole vegetable list and find each one possessing some special mission of healthfulness4 ,where ,early ,vegetables ,come ,from4 ,the ,bermudas send annually about #djj1jjj worth of potatoes1 onions1 beets and tomatoes to ,new ,york1 during the months of ,march1 ,april and ,may4 ,florida garden produce finds its way ,north very early in the ,spring1 and later1 in regular order1 ,georgia1 ,south and ,north ,carolina1 and ,virginia1 wheel into line with their numerous productions1 until1 finally1 our home gardeners have their season4 ,during all this time our vegetables on sale are improving in freshness as they are drawn from sources nearer home1 and prices are falling4 ,the ,varieties4 ,,potatoes4--,the heavier ones are more mealy and nutritious than those which are waxy and soft4 ,there are many favorite varieties4 ,some are early but less mealy1 others prolific but lacking in flavor1 etc4--hence prices vary4 ,,sweet ,,potatoes4--,there are two varieties--the red and yellow--with but little difference in price4 ,,cabbage4--,a standard vegetable the year round2 the heaviest are the best4 ,,cauliflower1 best from ,april to ,december2 the large1 creamy white1 solid heads are preferred2 dark or soft spots indicate staleness4 ,,onions are very nutritious2 their powerful odor is due to a strong smelling1 volatile1 sulphurized oil4 ,there are the white or silver skinned1 yellow and red4 ,spanish ,onions are milder1 and much eaten raw4 ,,garlic1 a pungent species of the onion tribe1 and very healthful2 used for flavoring4 ,,leeks and ,,chives are allies of the onion4 ,leeks have large leaves1 a thick stalk and small root2 ,chives1 used as salads1 have small1 spine-like leaves4 ,,carrots1 ,,turnips1 ,,beets and ,,parsnips are standard vegetables to be had throughout the year2 frost improves the latter4 ,,asparagus4--,a choice and health giving vegetable4 ,season begins in ,march1 and it grows fibrous in ,july4 ,,celery is improved by frost1 and is in its prime and cheapest during the winter months1 after which it becomes tougher and stringy4 ,,cucumbers4--,a pleasant1 cooling vegetable1 but difficult of digestion1 and containing little nourishment4 ,,tomatoes are excellent food for people with weak stomachs or liver difficulties2 is a vegetable that could ill be spared4 ,millions of bushels are canned every year1 and if properly put up are nearly as good as the fresh article4 ,,peas4--,the smaller varieties are best1 should be purchased in the pods1 which should be cool1 crisp and green4 ,a black spot on the pea indicates that it is too old to be at its best4 ,,beans1 shelled and string4--,the former embrace the ,lima sorts4 ,the ,neapolitan or snap is considered best of the ,string beans4 ,,green ,,corn comes from the ,south in ,may1 and the home supply lasts till ,october4 ,ears should be well filled and milky1 and not too old4 ,green sweet corn is the best4 ,,rhubarb4--,much used for sauce and pies4 ,the leaves are said to contain oxalic acid1 and must not be eaten4 ,,radish1 said to be difficult of digestion itself1 but helps to digest other food4 ,there are two varieties1 the small bulbous1 or round1 and the long4 ,,artichoke1 a tuber like the potato2 is pickled1 used as a salad and as a vegetable4 ,,squash4--,the summer squash is in market from ,april to ,september4 ,winter squash is more substantial but less delicate4 ,,oyster ,,plant has a grassy top1 and a long1 tapering1 white root like a carrot2 its flavor suggests that of oysters4 ,,egg ,,plant1 called ,,guinea ,,squash at the ,south1 should be firm1 hard1 and rather under ripe1 it also tastes somewhat like an oyster2 the large1 purple1 oval shaped1 is the better variety4 ,,okra or ,,gumbo4--,the green seed pods are much esteemed for soups and stews1 especially in the ,south1 and are growing in favor at the ,north4 ,the long green variety is considered best4 ,,lettuce1 ,,spinach1 ,,brussels ,,sprouts1 ,,kale1 ,,beet-,,tops1 ,,dandelion ,,leaves1 ,,etc41 are used as salads and for greens4 ,,melons4--,,musk-,,melon1 the stronger the musk odor1 the finer it is2 but if it appears quite ripe all over1 it is over ripe and decomposing4 ,if it has no odor1 it is only fit for cattle4 ,,water-,,melon1 if pressed near its center1 should yield a little1 and the indentation disappear when the finger is removed4 ,if no indent can be made1 the melon is too green1 if the depression remains1 the melon is over ripe4 ,,beans1 ,,peas1 and ,,lentils4--,these leguminous seeds are very nutritious and palatable1 and rank high among strength-giving foods4 ,they contain vegetable casein in place of gluten1 and hence are not suitable for making bread2 all these articles are more digestible if eaten with fat1 and the ,american staple dish of ,pork and ,beans is really the marriage of two articles which agree very well with each other4 ,dried ,,peas1 split1 or ground into meal1 are much used for soups4 ,,lentils1 which are round seeds like flattened peas1 are excellent used as a vegetable1 but are comparatively little known4 ,the most popular varieties of the white beans are the ,marrow1 ,kidney and ,pea beans4 ,there are also ,frijoles or black beans1 ,lima beans1 etc4 ,,dried ,,fruits4 ,the chief consideration with articles in this line is1 that they should be as fresh as possible1 and free from vermin and traces of vermin4 ,worms in dried fruits are never in sight1 even though they may swarm below the surface4 ,,dried ,,apples should be light colored1 plump and acid4 ,evaporated fruit 7by the ,alden process1 etc47 is preferred to sun-dried4 ,it is often bleached in the fumes of sulphurous acid1 which has a tendency to keep the fruit free from worms1 and does not injure the flavor4 ,,dried ,,peaches should be pealed1 clear and dark4 ,,dried ,,plums should be pitted1 clear and bright4 ,,dried ,,berries--the chief danger is from worms4 ,raisins4 ,raisins are dried grapes4 ,the finest are the ,dehesa 8,layers20 next are the ,,cluster1 or ,,bunch raisins1 and the 8,,loose10 which are without stems4 ,they are better in proportion to the number of crowns in the brand1 as #a1 #b1 #c1 #d1 #e ,crowns4 ,the small seedless raisins are called 8,,sultana10 and come from ,smyrna4 ,,valencias are the common cooking raisins4 ,,california ,,raisins 7,muscatel7 are excellent1 very fast growing in popular favor1 and are the coming summer raisin4 ,the best raisins are of the 8,last crop40 ,age tends to crystallize the grape sugar in raisins1 and they are also liable to the attacks of vermin4 ,,dried ,,currants are the small dried grapes of the ,ionian ,islands4 ,the 8,vostizza0 come in cases1 and are considered better in proportion as they are larger in size4 ,there are a number of varieties of currants4 ,they should be bright and clean4 ,,figs are said to be easier of digestion than any other dried sweet fruit1 and are slightly laxative4 8,eleme10 signifies superior1 or hand picked4 ,generally the last crop 8,layers0 7as distinguished from those in kegs7 are the best2 they should be fresh1 moist1 thin skinned1 semi-transparent1 and free from vermin4 ,there are many varieties1 and they are put up in all sorts of packages4 ,,prunes are dried plums1 or 8,french plums10 as they are sometimes called4 ,they are extensively raised in the valley of the ,loire1 in ,france2 also in ,germany1 and about ,bosnia1 in ,turkey4 ,california prunes are also excellent1 and very popular wherever they are known4 ,the largest and freshest prunes are the best4 ,they come in bottles1 tins1 bags1 boxes and casks4 ,,dates4--,this 8,bread of the ,desert0 is the sun-dried fruit of the date palm1 and is both nourishing and palatable4 ,dates were formerly packed in frails1 but now come usually in boxes4 ,among the best varieties of ,persian and ,egyptian dates are the 8,hallowee0 and the 8,sair20 some are large1 yellow1 moist1 and little wrinkled1 others are smaller1 dark in color1 with small pits2 some are very sweet and insipid1 and others almost aromatic in flavor4 ,,tamarinds are the pods of a tree1 growing in the ,east and ,west ,indies1 gathered when ripe1 and preserved in sugar or molasses4 ,they are acid1 pleasant1 healthful1 and cooling4 ,they come in bottles1 stone jars and kegs4 ,,nuts4 ,,almonds are of two kinds1 the sweet and bitter2 the latter are only used for making extracts4 ,among the edible varieties are the ,tarragona1 ,valencia1 8,jordan10 a corruption of ,jardin 7garden71 etc4 ,there are hard1 soft1 and 8paper shell0 almonds1 and almond meats freed from their shells4 ,,filberts are cultivated hazel nuts and come mainly from ,sicily4 ,,pecans come from ,texas4 ,,walnuts from ,italy1 ,france1 and ,chili4 ,,brazil ,,nuts grow along the ,amazon in clusters on high trees4 ,they are oily and rich4 ,,peanuts come from ,virginia1 and ,,chestnuts from ,italy and our own ,northern ,states4 ,,tobacco4 ,the active principle of tobacco is the alkaloid nicotine1 but it cannot be said that the effects of tobacco are solely due to this substance1 for some varieties1 as the ,syrian1 etc41 contains little or no nicotine1 yet are considered strong4 ,the quantity of nicotine varies much in tobacco1 or from one-half of one per cent4 to eight per cent4 ,as a rule1 the finer the quality and flavor1 the less nicotine the tobacco contains4 ,there are many varieties of tobacco1 as those of ,virginia1 ,kentucky1 ,maryland1 etc41 which are used mainly for chewing1 while the ,cuban1 ,turkish1 ,connecticut1 ,sumatra1 etc41 are considered better for cigars4 ,all these tobaccos may vary again in species1 as1 for instance1 there are the ,orinoco1 ,cienfuegos1 ,white ,stem1 ,one ,sucker1 ,isabella1 ,white ,barley1 ,fiji ,orinoco1 ,cubani1 and many others4 ,havana or ,cuban tobacco has long held the palm over all the world for making the most exquisitely flavored cigars4 ,the aromatic principles on which its value depends can only be developed under a warm1 moist climate4 ,chewing ,tobacco ,is used both in the 8,,plug0 form and as 8,,fine ,,cut10 and in some localities preference is given to the one1 while little of the other is sold4 ,the ,new ,england and some of the ,western ,states take their chewing tobacco largely in plugs1 while the ,middle ,states take more kindly to the fine cut4 ,detroit has a national reputation for the manufacture of fine cut tobaccos1 which are extensively sold in tin foil and paper packages1 and in bulk1 in pails1 etc4 ,there are many hundreds of brands of chewing tobacco1 both plug and fine cut4 ,some are the natural leaf1 while others are sweetened2 so that the most diversified tastes may be satisfied4 ,smoking ,tobacco4 ,north ,carolina1 ,virginia1 and ,kentucky are foremost among the ,states in the manufacture of the smoking tobaccos1 which are almost infinite in variety and sold in all sorts of packages4 ,among them are the 8,long0 and 8,short cut10 8,navy ,clippings10 8,granulated10 8,nigger ,head10 8,sweet ,spun ,roll10 8,golden ,cavendish10 8,durham10 8,fruits and ,flowers10 8,seal of ,north ,carolina10 8,seal of ,virginia10 and many others1 besides imported varieties1 as ,persian1 ,latakia1 ,havana1 etc4 ,in addition to smoking tobaccos1 many grocers keep a full assortment of ,,pipes1 from the common clay up1 through all kinds of briar and applewood pipes to the genuine meerschaum goods of every style and quality4 ,cigars4 ,the value of a cigar depends not only on the quality of the leaf1 but largely also on the mode of manufacture4 ,if rolled too hard or too loosely1 it will burn badly4 ,why a ,cigar ,should ,burn ,well4 ,the best burning leaves must be used for wraps2 if not1 the air has no access to the inside burning parts1 and the empyreumatical substances are volatilized without being decomposed4 ,such cigars make much smoke and smell disagreeably4 ,if the cigar burns well1 more of the nicotine is consumed and decomposed4 ,cigars1 therefore1 which contain little nicotine and burn poorly1 are more narcotic in their effects than well burning cigars which contain a greater quantity of nicotine4 ,hence1 the leaves of the ,connecticut or 8,seed leaf0 tobacco1 which burn freely and well1 are much used for wrappers for cigars filled with ,havana tobacco4 ,within recent years1 however1 the handsome leaved ,sumatra tobacco is quite largely used for wrappers upon medium priced cigars1 as it burns better than ,cuban tobacco4 ,quality of ,cigars4 ,the real excellence of a very high-priced cigar is not in proportion to its cost1 which depends largely on its size and the fancy of the buyer4 ,for instance1 a #ej-;cent cigar will burn no better nor be much1 if any more fragrant than a #be-;cent cigar4 ,it may be larger1 and the large ,havana leaves1 free from veins and suitable for use as wrappers for fine1 large cigars are so scarce and high1 as to enhance their cost out of all proportion to that of an equally well flavored1 though smaller cigar4 ,in fact1 #aj or #ae cents should procure as good a medium sized cigar as average people care to smoke4 ,the dude's dollar cigar is not much1 if any better1 except as fancy makes it so4 ,many of the #e-;cent cigars sold so extensively1 contain a large proportion of ,havana tobacco1 and make a fairly fragrant and pleasant smoke4 ,it is said that there are upwards of #ajj1jjj open and proprietary brands of cigars on the market4 ,,cigarettes4--,the sale of these little paper tubes filled with tobacco1 has grown enormously within a few years and is still increasing4 ,it is whispered that the ladies even1 sometimes seek to find in them a whiff of the solace and comfort their brothers and husbands find in the pipe or cigar4 ,there are many favorite brands on the market4 ,,snuff4--,this article which is made from the stems and refuse of the tobacco1 or largely so1 is comparatively little used in this country2 but in some sections1 and especially in the ,south it is sold to a considerable extent4 ,it comes in bulk and in jars1 bottles1 bladders1 and packets4 ,among the varieties are 8,carolina ,sweet0 and plain ,scotch ,snuff1 ,maccaboy and coarse ,french ,rappee1 scented or plain4 ,,soap4 ,soap is made by boiling down oils or fats in a water solution of caustic soda or potash4 ,through the acid properties of the fats1 the oleine1 stearine1 margarine1 etc41 which they contain1 combine with the alkali to produce the saponified compound4 ,hard soap is made with soda2 soft soap with potash4 ,the more oleine in the fat1 the softer the soap2 the more stearine the harder4 ,rosin is also largely used1 sometimes to the extent of one-third the weight of the soap4 ,it increases its hardness1 makes it dissolve easier in water and forms a more copious lather4 ,the ,most ,economical ,soap4 ,soap may be two-thirds water and still remain solid4 ,even dry1 hard soap contains #bj or #be per cent4 of moisture4 ,an excess of water causes soap to waste or dissolve too freely in use2 hence1 as soap is perpetually losing water by evaporation1 the most economical to buy is that with some age and moderately dry1 yet not so much dried that it will not dissolve readily and make a good lather or suds4 ,effects of ,strong ,soap on ,fabrics4 ,soap must not be strong enough to injure fabrics or discharge colors1 yet sufficiently powerful to render grease and dirt soluble1 so that it may be washed away in water4 ,rosin soap hardens the fibers of wool1 and alkalies1 if used to excess1 shrink woolen fabrics4 ,hard water1 or that containing lime or magnesia1 more or less decomposes soap1 and it floats on the surface as a greasy scum4 ,but if an oily film rises to the top of soft water1 it shows that the fat in the soap is not all saponified4 ,soft water is better than hard for fabrics4 ,what ,soaps ,are ,made ,of4 ,,common ,,yellow ,,bar ,,soap contains soda with fat and rosin4 ,,white ,,soap consists of tallow and soda4 ,,castile ,,soap is made of olive oil and soda4 ,,common ,,fancy ,,soaps are mainly ordinary soap colored and scented4 ,real ,,brown ,,windsor ,,soap is made of goat tallow1 olive oil and soda4 ,,transparent ,,soaps are those which have been dissolved in alcohol4 ,,fine ,,toilet ,,soaps are made with as little alkali as possible1 of almond1 palm or olive oil1 suet1 lard1 etc41 colored and perfumed4 ,,shaving ,,soaps and ,,creams are made either with soda or potash1 of fine tallow or cocoanut oil1 which has the property of making a strong lather4 ,,mottled ,,soaps owe their variegations of color to the use of iron oxides4 ,it is said that these cannot be effectively applied if the soap contains an excess of water1 and that more skill is required to make good blue mottled soap than any other4 ,the more any soap is worked over1 or remelted1 cooled1 etc41 the better it becomes4 ,a ,wide ,range of ,choice4 ,there is a great variety of soaps upon the market1 and language has been ransacked to find appropriate names for them4 ,among them are 8,,family10 8,,laundry10 8,,ivory10 8,,best ,,soap10 8,,electric10 8,,ozone10 8,,borax10 8,,sand ,,soap10 8,,silver ,,soap10 8,,sapolio10 etc41 and many scouring and detergent articles1 as 8,,pearline10 8,,soapine10 8,,scourene10 8,,washing ,,compound10 8,,washing ,,crystal10 etc4 ,in ,toilet ,soaps there is an equally wide range of choice1 embracing every color and variegation of color1 and every perfume that is agreeable to the smell4 ,soaps are also charged with disinfecting substances1 as carbolic acid1 etc41 and variously medicated with sulphur1 camphor1 glycerine1 and other materials for softening and healing the skin4 ,,starch4 ,laundry starch is mostly made from corn4 ,the grain is crushed and fermented to a degree1 when the starch is washed out and allowed to settle in large vats4 ,the best qualities are washed and settled again and again2 the number of washings grading the strength1 purity and cost4 ,potato starch is more costly than corn starch1 and1 as it gives a softer finish to fabrics1 is chiefly used by manufacturers4 ,corn starch for culinary purposes is thoroughly washed1 purified and deodorized4 ,laundry starch should never be eaten4 ,the best laundry starch is in large1 hard1 flinty crystals2 such indicate a stronger starch1 containing less moisture than that with small or soft crystals4 ,laundry starch comes in bulk or boxes1 and in paper packages4 ,there are many fancy proprietary brands of starch1 as 8,,ivory10 8,,ivorine10 8,,gloss10 8,,satin ,,gloss10 8,,silver ,,gloss10 8,,gloss ,,polish10 8,,elastic10 etc4 ,some of them are powdered1 and contain borax1 wax1 or gum1 etc41 and are scented with winter-green1 etc4 ,such come higher than the better grades of laundry starch in crystals1 but it is a question if they are proportionately superior for family use4 ,,starch ,,polishes are preparations of spermaceti1 wax1 or paraffine4 ,blueing 7,laundry74 ,this article may be had in balls1 powders1 or in a liquid form4 ,there are a goodly number of proprietary brands1 some of which give a tint which appears somewhat greenish when placed by the side of a pure and delicate blue4 ,the coloring principle is usually indigo1 ,prussian blue1 or the favorite ultramarine4 ,the most satisfactory laundry blueing is that which is really and intensely blue in tint1 and which is most completely soluble in water1 so that it will be well distributed and not make the clothes look streaked4 ,candles4 ,in some sections1 candles form an important article of trade4 ,they are now made in a great variety of exquisite tints by the use of analine colors of various sizes and weights1 and with patent self-fitting ends4 ,the more costly kinds are made of spermaceti1 wax1 stearine1 paraffine1 etc41 down to the pressed1 adamantine1 and common tallow candles4 ,some carry embossed and handsome decalcomania decorations and are either white1 blue1 green1 pink1 yellow1 red1 etc41 or assorted4 ,there are 8,,boudoir10 8,,piano10 8,,cleopatra10 8,,cable10 and 8,,flag0 candles1 wax 8,,night ,,lights10 8,,christmas ,,tree ,,candles10 and wax 8,,gas ,,lighters10 warranted not to drip4 ,,brushes4--,no domestic article is in more common use than the brush in its various forms4 ,the best bristles come from the wild hog of ,russia and ,poland4 ,the whitest and finest are used for paint1 tooth1 hat1 hair1 and clothes brushes4 ,some brushes are made with one tuft only1 like the paint brush1 others with many4 ,the best are 8,wire drawn20 that is1 the tufts are bent double to form loops through which wires are passed1 to draw and hold them firmly into the holes of the base4 ,others have the tufts wedged or glued in4 ,brushes are made with long and short handles1 and of every conceivable form and quality1 from 8,sink scrubs0 upward4 ,,brooms4--,the finer the corn the better the broom4 ,a natural green color indicates toughness and flexibility1 and such corn is better than that which is of a sickly yellow or lemon color4 ,but the latter is often given the desired green tint by artificial colorings4 ,plain or unpainted handles are best1 good brooms weigh #be to #cj pounds to the dozen1 but extra large and heavy ones are made weighing #dj to #ej pounds4 ,,washboards4--,there are fifty or more varieties of these 8,monday ,morning ,pianos40 ,metal scrubbers are preferred to wood1 which is liable to splinter1 wound the fingers1 and tear the clothes4 ,and a plain crimp is better for fabrics than a rougher crimp1 although the latter may extract the dirt quicker4 ,a favorite variety have adjustable chest protectors4 ,,clothes ,,pins are of two kinds1 the old fashioned and the spring clasp4 ,the latter are little used4 ,,mops4--,there are two kinds in the stores2 one of twisted twine1 which is generally thought to be most durable1 the other of cotton and less expensive4 ,,stove ,,polish4--,this is chiefly plumbago or black lead4 ,among the favorite brands are 8,,dixon10 8,,rising ,,sun10 8,a4 ,b4 ,c410 etc4 ,there is also a liquid preparation or 8,enamel10 said to give a good polish without dust or smell1 and with little labor4 ,,blacking4--,the best is that which will1 without injury to the leather1 most easily and quickly give a handsome and durable polish4 ,besides the excellent domestic varieties1 there are the ,french ,marcerou1 and ,jacquot's1 in tin boxes1 which are reliable and but little more expensive1 and the old time ,day ,martin's blacking in stone jugs4 ,for ladies' use there are many domestic and imported ,,shoe ,,dressings in liquid form1 which require no rubbing4 ,,matches4--,common sulphur matches are made both square and round1 and come packed in various kinds of boxes and papers4 ,,parlor ,,matches1 of ,american1 ,swedish1 and other foreign manufacture1 are made without sulphur2 and chloride of potash1 antimony1 etc41 are often used instead of phosphorus4 ,the splints are sometimes soaked in oil or paraffine to make them burn freely4 ,,safety ,,matches have the phosphorus on sand paper and the other materials on the ends of the splints1 and neither can be ignited except by friction with the other4 ,there are many kinds of ,,wax ,,tapers1 8,,flaming ,,lights10 etc4 ,,seeds4--,the raising of seeds has become a large industry4 ,leading producers make careful tests of all their seeds1 and even offer valuable prizes for the best vegetables and flowers grown from them4 ,some grocers lay in every season a fresh and full supply of all the seeds used in the garden or field1 and they are almost always reliable4 ,,birdseed1 ,,food1 ,,etc4--,canary seed comes both in bulk and pound packages1 either alone or mixed with millet1 ,german rape seed1 etc42 many packages contain a piece of cuttle fish bone4 ,there are ,,bird ,,gravel1 ,,bird ,,pepper1 ,,mocking ,,bird ,,food in bottles1 etc4 ,,insect ,,powder4--,there are a number of these vegetable preparations which are effective1 if genuine and unadulterated1 as the ,,persian1 ,,buhach 7or ,californian71 ,,dalmatian1 etc4 ,,disinfectants4--,chloride of ,lime in various sized packages of tin and paper1 and various liquid preparations in bottles and kegs1 are put up for domestic use4 ,,pails4--,ordinary water pails have either #b or #c hoops4 ,those not painted on the inside are preferred4 ,wood pulp pails give good satisfaction1 and a new pail with sunken hoops is just coming into market4 ,grocers' ,sundries4 ,among other articles sometimes kept by the grocer1 may be mentioned3 ,irish ,moss1 ,anatto and other butter colorings1 ,licorice1 ,chewing ,gum1 ,fruit ,juices1 ,hops1 ,rennet1 ,ink1 ,paper and ,pens1 ,pencils1 ,slates1 ,mucilage1 ,playing ,cards1 ,beeswax1 ,cement1 ,concentrated ,potash1 ,lye1 ,lime1 ,chalk1 ,oils1 ,kerosene1 ,dyes1 ,paints dry and mixed2 ,rosin1 ,tar1 ,turpentine1 ,white ,lead1 ,varnishes1 ,indigo1 ,glue1 ,putty1 ,powder1 ,shot1 ,caps1 ,wads1 ,axle ,grease1 ,curry ,combs1 ,condition ,powders1 ,can ,openers1 ,cordage1 ,coffee ,mills1 ,bath ,brick1 ,polishing ,powder1 ,wick1 ,baskets1 ,boxes in ,nests1 ,tubs1 ,dippers1 ,measures1 ,lemon ,squeezers1 ,mouse ,traps1 ,sieves1 ,feather ,dusters1 ,rolling ,pins1 ,ax ,handles1 ,tacks1 ,crockery1 ,glass and ,stone ,ware1 ,borax1 ,bay ,rum1 ,ammonia1 ,sponges1 ,camphor1 ,sal ,soda1 ,perfumes1 ,plasters1 ,fly ,killer ,paper1 ,witch ,hazel1 and a great variety of standard drugs and proprietary medicines4 ,,wines ,,and ,,liquors4 ,while there are some grocers who1 for various reasons do not handle these products1 there are also many who keep for the family use of their customers a full line of choice wines1 malt beverages1 and distilled liquors4 ,this work would therefore be incomplete without reference to these articles1 and it is believed that the few facts given below concerning them will be found interesting and instructive4 ,,wines4 ,pure wine is merely grape juice fermented4 ,when the sugar of the grape is wholly or nearly converted by fermentation into natural vinous spirits or alcohol1 the result is a ,,still or ,,dry ,,wine4 ,if the sugar is very abundant1 as in overripe grapes1 and a considerable portion of it remains unfermented1 a ,,sweet ,,wine like ,tokay or ,malmsey is produced4 ,when fermentation has proceeded to a certain stage and the liquid is bottled1 so that it continues to ferment and produce carbonic acid gas1 the result is an effervescent wine1 as ,,sparkling ,,champagne4 ,if1 during fermentation1 the process be arrested by the addition of alcohol1 certain vegetable substances are retained in the liquid1 and such wines as ,,port and ,,sherry are the product4 ,composition of ,wines4 ,wines1 as well as all varieties of malt and spirituous liquors1 owe their intoxicating qualities to alcohol4 ,but the medical and dietetic qualities of wine are not solely due to it2 a mixture of water and alcohol1 or whiskey of equal strength1 has a very different effect on the animal economy4 ,pure wines contain also natural acids1 sugar1 ethers1 albumen1 phosphates1 etc4 ,their value is1 however1 mainly determined by their 8,bouquet0 or flavor1 produced by substances natural to the grapes1 heightened and rendered more delicate by fermentation4 ,alcohol and ,acids in ,wine4 ,the quantity of alcohol in natural wine from grapes1 varies between #e and #ab per cent42 the quantity of free acid from #c to #g per cent4 ,if more of the latter be present1 the wine tastes excessively sour1 and is less easily digested2 but some acid in wine is essential1 and contributes much to its flavor and virtues4 ,besides the natural acids which exist in the juice of the grape1 cheap and inferior wines often contain1 also1 the hurtful acids of spoiling1 showing the approach to vinegar4 ,,wines ,,of ,,the ,,world4 ,france4 ,even a bird's-eye glance at the wines of the world1 might easily fill a volume4 ,there are the superb ,french wines of ,burgundy and ,champagne1 which ancient ,provinces are now almost one splendid1 continuous vineyard2 and the ,clarets1 ,sauternes1 etc4 of ,bordeaux and ,languedoc4 ,medoc and ,haut ,medoc are known to wine lovers everywhere1 for here are the famous vineyards of the ,chateau ,lafitte1 owned by ,baron ,rothschild2 the ,chateaux ,margaux1 ,latour1 and many others4 ,the ,wines of ,germany4 ,the principal wine districts of ,germany are the valleys of the ,rhine and ,moselle and their tributaries1 whence come the well known ,hock and the red and white wines1 which1 though sometimes rather thin and deficient in flavor1 are never colored1 plastered1 boiled1 or have spirits added to them1 and are therefore natural and wholesome4 ,here also is the renowned ,johannisberg ,castle vineyard1 owned by the family of ,prince ,meternich4 ,every bottle of this wine bears his family arms1 and it is the beverage of ,emperors and ,kings4 ,by reason of its exquisite 8,bouquet0 it is pronounced 8,the finest and costliest drink on earth40 ,wines of ,hungary1 ,italy1 ,spain1 etc4 ,hungary sends forth her 8,imperial0 opal-tinted ,tokay wines1 made of overripe grapes1 from which the juices are never squeezed but allowed to drop2 other ,hungarian wines are as dry as those of ,france1 as mellow as those of ,germany1 and more fragrant than the choicest of ,spain4 ,italy1 ,spain and ,portugal produce wines of much repute1 but neither of the latter two countries make sparkling wines2 they supply ,sherry and ,port which generally have spirits added to them4 ,american ,wines4 ,the wines of ,california and other sections of the ,united ,states are rapidly rising in popular estimation1 and the time is probably not far distant when they will rival those of any part of the world4 ,the consumption of domestic vintages increases with the constant improvement in their quality1 which follows the slowly acquired knowledge1 as to the best methods of turning the luscious juices of our own abundant grapes into wine4 ,champagne4 ,the ,french make four varieties of champagne1 viz43 ,,non-,,mousseux1 ,,cremant1 ,,mousseux1 and ,,grand-,,mousseux4 ,the first is fully fermented wine1 fined1 drawn into bottles1 and allowed to rest a long time4 ,,cremant is moderately sparkling4 ,,mousseux throws out its cork with an audible report and begins gently to overflow4 ,,grand-,,mousseux pops out the cork with a loud noise and overflows with much foam1 as it has the pressure of five atmospheres4 ,a sound1 rather dry champagne is said to be one of the best of remedies for impaired digestion4 ,good and ,poor ,champagne4 ,good champagne throws up for a long time after being opened a continuous stream of small1 sparkling bubbles of gas3 8,each sunset ray1 that mixed by chance ,with the wine's diamond1 showed ,how sunbeams may be taught to dance40 ,even after hours of exposure1 when it has lost all its excess of carbonic acid1 good champagne still retains the characteristic flavor of true wine1 while an inferior sparkling wine becomes1 after exposure1 almost as insipid as a mixture of sugar and water4 ,the best are made from the first pressings of the grape4 ,those made from a third1 fourth or fifth pressing require the addition of sugar and are cloying and far inferior in flavor4 ,imitation champagnes are made by sweetening any ordinary still wines or cider and charging them with carbonic acid gas4 ,,malt ,,liquors4 ,malt liquors1 properly so called1 should be made only of malted barley1 hops1 yeast and water1 but other materials are also used4 ,,porter is a beer of a high percentage of alcohol and made from malt dried at a high temperature1 which gives it its dark color4 ,,ale is pale beer with considerable alcohol and made of pale malt1 with more hop extract than porter4 ,as every per cent4 of sugar in the malt yields by fermentation about half a per cent4 of alcohol1 it is evident that ale1 porter1 and lager beer are stronger or weaker1 as more or less malt is used in making them4 ,,alcohol ,,in ,,beers4 ,,beers are stimulating from their alcohol and refreshing from their carbonic acid1 besides being tonic and somewhat nutritive4 ,the oil of the hops gives them aroma and the lupulin they contain soothes the nerves4 ,their taste is vinous1 sweetish1 and bitter at the same time4 ,the quantity of alcohol in malt liquors was given by ,prof4 ,englehardt1 as the result of analyses made for the ,n4 ,y4 ,state ,board of ,health1 in #ahhe1 as follows4 ,per cent of alcohol by weight4 ,lager1 average #aib samples #c4ged ,ale 8 #aii samples #d4fbb ,porter 0 #gj samples #d4dfb ,weiss ,beer 8 #bh samples #b4cef ,beer ,adulterations4 ,it has been popularly supposed that beer is much adulterated4 ,but the result of many analyses made by ,mr4 ,c4 ,a4 ,crampton1 for the ,department of ,agriculture at ,washington1 last year1 show him 8,that beer is as free from adulteration as most other articles of consumption1 and more so than some40 ,the analyst found that1 practically1 no foreign bitters other than hops were used2 but he also found that nearly one quarter of the samples analyzed contained1 as a preservative1 the unwholesome salicylic acid4 ,this powerful drug is also largely used in the manufacture of cheap wines1 etc41 and the practice should be rigidly prohibited4 ,,ginger ,,ale is made by fermenting sweetened water1 to which extract of ginger has been added1 to such a degree as to generate carbonic acid gas and become effervescent4 ,it is a healthful and agreeable beverage1 containing some alcohol and being slightly stimulant4 ,,good ,,cider contains #c to #e per cent4 of alcohol4 ,it is made from the fermented juice of apples4 ,many grown people acquired their fondness for cider on the 8,old ,farm0 in childhood4 ,it is sold by grocers in bulk1 and is also bottled extensively and sold as 8,champagne cider10 and quite often as champagne4 ,,distilled ,,liquors4 ,the disagreeable taste of freshly distilled ardent spirits is due to the presence of fusil oil and other empyreumatic substances1 which time alone can transform into harmless ethers which smell and taste agreeably1 and produce an exhilaration over and above that of the alcohol which holds them in solution4 ,spirits can be distilled from any vegetable matter which will yield alcohol1 yet many substances yield only a rasping1 nauseous or flavorless liquor1 which age does not improve4 ,to some of these products1 artificial flavors and color are given and the imitation articles are thus placed on the market4 ,but true whiskey1 brandy1 etc41 have a specific and original flavor of their own1 and contain vegetable oils and acids4 ,alcohol in ,liquors4 ,the following table shows the proportion of alcohol 7by volume7 in the various liquors4 ,volume of ,alcohol1 per cent4 ,cognac ,brandy #ee to #gj ,arrack1 made from #fj to #fa ,rice ,whiskey1 ,american #fj 8 ,scotch #ej to #ea 0 ,irish #ej ,rum #di-g ,gin #dg-h ,,brandy4--,this is made from wine2 that from white grapes is preferred and it requires about seven bottles of wine to make one of brandy4 ,even the best ,cognac is burning and rough until kept for two or three years1 and it improves with increased age1 until1 when thirty or forty years old1 it develops a flavor somewhat similar to that of vanilla4 ,,whiskey is a spirit distilled either from fermented malt1 rye1 barley1 oats1 wheat or corn4 ,the very best and sweetest grain is only used for making good whiskey4 ,american whiskey is more easily obtained pure than perhaps any spirituous liquor and is therefore more reliable in this country4 ,the name whiskey is a corruption of the ,erse and ,irish word ,usquebaugh1 8,water of ,life10 the ,french ,eau de ,vie4 ,,rum is made from distilled molasses and skimmings from the boiling sugar4 ,,gin is distilled from unmalted grain1 the product being rectified and flavored with juniper berries4 ,favorite ,brands4 ,,champagnes come in quarts and pints1 ,sec or 8,dry10 8,extra ,dry10 etc4 ,among favorite ,brands are those of ,heidsieck1 ,mumm1 ,roederer1 ,cliquot1 ,bouch1 ,morizet1 ,pommery1 ,delbeck1 etc42 the ,,american ,champagnes of ,california1 ,urbanna1 ,pleasant ,valley1 etc41 besides various imitation sparkling wines4 ,among favorite ,,clarets are ,st4 ,julien1 ,medoc1 ,st4 ,emillion1 ,st4 ,estephe1 ,floirac1 ,pontet ,canet1 ,chateaux ,margaux1 ,lafitte1 ,la ,rose1 etc42 also the ,,sauternes and ,,white ,,wines of ,graves2 ,barsac1 ,chateaux1 ,yquem1 ,latour1 etc4 ,there are the ,johannisberger1 ,hockheimer1 ,rdesheimer1 ,marcobrunner of the ,,rhine2 the ,,italien ,capri1 ,falerno and ,chianti2 ,port1 ,sherry and ,madeira of various brands2 and ,claret1 ,port1 ,sherry1 ,muscatel1 ,angelica1 ,tokay1 and other vintages of ,,american ,,make4 ,,cordials include ,anisette1 ,benedictine1 ,curaao1 ,chartreuse1 ,maraschino1 ,kirschwasser1 ,kummel1 ,chocolate1 ,ginger1 ,raspberry1 ,rock and ,rye1 and ,absynthe4 ,there are ,ales1 ,porter1 ,stout1 ,lager ,beer1 ,peach and ,apple cider1 ,orgeat1 ,soda and ,sarsaparilla4 ,favorite ,brandies are those of ,otard1 ,hennessy1 ,martelle1 ,robin1 ,seignette1 ,dupin1 and good ,california ,brandy2 also ,blackberry1 ,cherry1 ,ginger1 ,peach and ,cider ,brandies4 ,besides scores of fine ,,american ,,whiskeys1 there are the ,,scotch ,thistle and ,,irish ,cruiskeen ,lawn2 ,old ,tom1 ,london1 ,holland and ,geneva ,,gins2 ,st4 ,croix1 ,jamaica and ,n4 ,e4 ,,rums4 ,many ,grocers keep also a supply of ,,natural and ,,artificial ,,mineral ,,waters1 as the ,congress1 ,hathorn1 etc41 of ,saratoga2 ,carlsbad1 ,seltzer1 ,clysmic1 ,vichy1 ,apollonaris1 ,williams ,quelle1 ,lithia1 ,hunyadi2 and a variety of ,bitter ,waters4 ,transcriber's ,notes ,printed ,corrected ,page ,tarter ,tartar #c ,cream of ,tartar ,marmelades ,marmalades #c ,marmalades molases molasses #e molasses and whale oil4 ,,self-,,raising ,,self-,,raising1 #ad wheat granulated1 ,,self-,,raising1 ,,vermicilli ,,vermicelli #ag ,,vermicelli1 ,,spaghetti4 disagreeble disagreeable #ah is very disagreeable1 peeple people #bg but some people seem ,,firsts' ,,firsts0 #cj ,,firsts0 must be a grade semi transparent semi-transparent #cc and is semi-transparent before exhilerating exhilarating #cf its exhilarating properties piminto pimento #da oil pressed out1 with pimento unground unground4 #da sold whole or unground4 potatoe potato #dg tuber like the potato2 crystalize crystallize #di crystallize the grape sugar ,seives ,sieves #eh ,sieves1 ,feather ,dusters1 ,lauguedoc ,languedoc #fj of ,bordeaux and ,languedoc4 ,margeaux ,margaux #fj ,margaux1 ,latour1 and many unwholsome unwholesome #fb unwholesome salicylic acid4 heathful healthful #fc ,it is a healthful and ,cogac ,cognac #fc ,cognac ,brandy ,cogac ,cognac #fd ,cognac is burning and rough ,heidseick ,heidsieck #fd are those of ,heidsieck1 ,mumm ,rudescheimer ,rdesheimer #fd ,rdesheimer1 ,marcobrunner of the ,curaoa ,curaao #fd ,benedictine1 ,curaao1 ,chartreuse ,kirchwasser ,kirshwasser #fd ,maraschino1 ,kirschwasser1 ,kummel ,chocolat ,chocolate #fd ,chocolate1 ,ginger1 ,raspberry1 ariety variety #fd variety of ,bitter ,waters4 ,on page #ei1 under ,grocers' ,sundries1 two newlines and a blank line were removed before 8,borax04 ,some irregular spellings have been retained4