file which includes the original illustrations4 ,see #fjaib-;h4htm or #fjaib-;h4zip3 7https3_/_/www4gutenberg4org_/cache_/epu b_/#fjaib_/pg#fjaib-;images4html7 or 7https3_/_/www4gutenberg4org_/files_/#fj aib_/fjaib-;h4zip7 ,images of the original pages are available through ,internet ,archive4 ,see https3_/_/archive4org_/details_/spicesth eirhisto#jj;fiel ,,spices ,,their ,,histories ,valuable ,information ,for ,grocers ,illustration ,price ,fifty ,cents ,copyrighted #aiaj ,by the ,trade ,register1 ,inc4 ,seattle1 ,washington4 ,,contents ,,page ,,introduction #c ,,allspice ,,or ,,pimento #d ,,capsicum #g ,,cinnamon ,,and ,,cassia #ac ,,cloves #ba ,,ginger #be ,,mustard #ca ,,nutmeg ,,and ,,mace #cf ,,pepper #de ,,cumin1 ,,or ,,cummin ,,seed #eb ,,spices ,,introduction4 ,the history of spices1 with other valuable information to all branches of the grocery trade1 was originally written by ,robert ,o4 ,fielding1 of the staff of the ,trade ,register1 in which the several articles appeared in various issues of that journal1 duly protected by copyright1 with the accompanying illustrations4 ,retail grocers everywhere will find this little book of especial value for study and reference4 ,it is all meat for the salesman who realizes that success in trade these days depends upon knowing where the goods he handles were produced1 how to judge their qualities1 how they are prepared for market1 and what are their uses4 ,how to sell1 the market conditions1 etc41 are continuously set forth in the weekly issues of the ,trade ,register1 #b a year1 by men who have had practical experience behind the counter4 ,illustration3 ,lovett ,m4 ,wood 7signature7 ,editor4 ,,allspice ,,or ,,pimento ,a ,valuable ,product ,from ,jamaica ,which ,combines the ,flavor of ,cloves1 ,cinnamon and ,nutmeg ,allspice is the dried unripe berries of a tree of the myrtle family1 the pimento1 known botanically as ,eugenia pimenta1 or ,pimenta officinalis4 ,it's an evergreen tree some #bj to #cj ft4 high1 with a slender1 straight1 upright trunk1 much branched at the top2 the bark is smooth1 gray and aromatic2 the leaves--which when fresh abound in essential oil--are #e in4 long1 of an oblong shape and deep shiny green color2 the blossoms--which appear in ,july and ,august--are white and fragrant2 the berries 7sometimes called corns71 which form on the disappearance of the flower1 are picked unripe1 altho fully grown1 they are of a greenish-purple color4 ,after picking1 the berries are dried in the sun or in kilns until dark brown and then separated from the stalk4 ,the dried berries are light1 brittle1 of roundish form and crowned with the remains of the flower calyx in the shape of a raised1 seared-like ring2 each berry contains two dark-brown flattish1 kidney-shaped seeds4 ,if allowed to ripen1 the berries lose their aromatic flavor and become merely sweet and pulpy4 ,only in ,jamaica--where it is cultivated in plantations called ,pimento walks--does the pimento tree grow to perfection1 altho attempts are made to cultivate it in other ,west ,india islands and ,south ,america4 ,it is thought to combine the flavor of cloves1 cinnamon and nutmeg1 hence it is called allspice4 ,illustration ,uses--,its chief use is for culinary purposes4 ,it is a powerful irritant1 good for dyspepsia1 flatulency1 gout1 hysteria and toothache4 ,it is often employed to disguise the nasty taste of medicine4 ,allspice yields volatile oil by distillation1 which is used as a flavoring in alcoholic solution1 is of a brownish-red1 clear appearance1 and has the odor and taste of pimento1 but is warm and more pungent4 ,a green fixed oil has the burning aromatic taste of pimento and is supposed to be the acrid principle4 ,a tincture from allspice has been praised as an application in chilblains4 ,substitutes4--,the ,mexican spice1 called ,pimento de ,tabascol is somewhat larger and less aromatic than ,jamaica pimento4 ,the berries of ,pimento acris1 7bayberry7 whose leaves are used in the manufacture of bay-rum4 ,the ,carolina allspice--calycanthus florides1 a shrub #f or #h ft4 high1 with an odor somewhat like strawberries4 ,japan allspice--chimonanthus frangrans--which grows in ,japan1 and wild allspice--lindera benzoin--known also as spice-wood1 fever-wood1 benjamin-bush--a member of the laurel family growing in the ,united ,states4 ,to secure uniformity of color these inferior kinds are often colored with ,armenian bole1 a kind of red clay from ,armenia1 and they are also often mixed in ground allspice1 in addition to the stalks of the pimento4 ,a kind of red pimento from ,salonica is also used as an adulterant4 ,during the civil war1 when pimento was high in price1 a substitute was made up of clove-stems1 wasted rye1 a little cayenne pepper1 and some cassia2 this was very acceptable1 altho there was not an ounce of pimento in it4 ,,capsicum ,cayenne ,pepper ,is ,made from ,this ,branch of the ,nightshade ,family--,descriptions of the ,various ,varieties of ,capsicum--,tabasco ,pepper ,sauce ,the capsicum is a genus of plants of the nightshade family 7,salanacea7 that grows luxuriently in all tropical countries and many species of which are cultivated in the temperate zone4 ,capsicum or ,red ,pepper is of ,american origin for these reasons3 ,fruits so conspicuous1 so easily grown in gardens and so agreeable to the palates of the inhabitants of hot countries would have very quickly diffused thruout the old world1 if they had existed in the ,south of ,india1 as it has sometimes been supposed4 ,they would have had names in several ancient languages1 yet neither the ,romans1 ,greeks nor the ,hebrews were acquainted with them4 ,they are not mentioned in ancient clinic books4 ,the islands of the ,pacific did not cultivate them at the time of ,cook's voyage in spite of the proximity of the ,sunda ,isle where ,rumphines mentions their very general use4 ,the ,arabian physician1 ,ebn ,baithar1 who collected in the #acth century all that eastern nations knew about medicinal plants1 says nothing about them4 ,probably the first known history of cayenne pepper in ,europe is that given by ,martyr1 who writes of ,columbus bringing it home in #adic and speaks of it being more pungent than that from ,caucasus1 probably referring to the ,oriental black pepper4 ,about a century later1 ,gerarde writes of its being brot into ,europe from ,africa and ,southern ,asia and being grown in ,european gardens4 ,probably the first record of its use is that by ,dr4 ,chanca1 who was physician with ,columbus' fleet in #adid1 and who alludes to it as a condiment used in dressing meats1 dying and other purposes1 as well as a medicine4 ,from the ground dried seeds and pericarp of certain varieties of capsicum we get cayenne pepper1 so-called from ,cayenne1 in ,french ,guiana1 ,s4 ,a41 whence it was imported by the ,french4 ,cayenne pepper is also called ,calicut and ,napaul1 the names of places of export1 and it was known as ,guiana pepper over #cjj years ago4 ,the derivation of the word 8,capsicum0 is uncertain2 it may be from ,kapto1 hot1 on account of its pungent taste1 or from capsa1 a box1 or chest1 referring to the form of its fruit4 ,the plant grows from #a ft4 to #f ft4 high and is fairly well branched2 the flowers are white or greenish-white2 the fruits of the several species are of various forms1 round1 oblong1 cordate or horned1 and contain a number of flattish seeds4 ,the seeds after the removal of the pericarp1 and then thoroly washed and dried1 are entirely devoid of acidity and pungency4 ,the hotter and drier the soil1 the more acrid and pungent the fruit4 ,illustration ,used in moderate quantities1 capsicum or cayenne pepper1 promotes digestion and so prevents flatulence4 ,the natives of ,brazil boil the capsicums and dip their manioc bread in it1 making a kind of fiery soup4 ,they are extensively used in ,india in compounding curries and chutneys4 ,in ,bengal the natives make an extract from the small capsicum chilies of about the consistency of molasses4 ,the bell peppers are pleasant stuffed with meats1 fish1 other vegetables1 etc4 ,the sweet and mild kinds fed to birds are said to improve their plumage4 ,c4 ,annum is the most common species and contains a great many varieties1 among them the ,pimiento 7not ,pimento or allspice7 commonly known as ,spanish red peppers or morrons1 also ,paprika1 or ,hungarian sweet pepper4 ,this species is never found growing wild4 ,c4 frutesens is sometimes called goat pepper and is generally described as the true cayenne4 ,its leaves are from #c in4 to #f in4 long by #b in4 to #c in4 wide1 the fruit is red1 obtuse or oblong accumminate1 to #a in4 long and to in4 in diameter4 ,it is very acrid and pungent4 ,it is only cultivated in the tropical regions1 as the seasons in the temperate climate are not long enuf to mature the fruit4 ,c4 baccatum is ovate of sub-round and about in4 in diameter4 ,c4 baccatum have been known in the ,english gardens since #agca4 ,c4 facticulatum1 also known as ,mexican chilies1 is a shrubby plant of ,sierra ,leone1 and grows in ,zanzibar2 also known as small chilies1 or red cluster peppers4 ,the fruit1 which grows erect1 is oblong linear1 not quite an inch in length and of a deep red orange color4 ,another variety1 which are mostly consumed locally1 have larger red and yellow fruit4 ,zanzibar capsicums or chilies1 are dirty looking1 of a brownish-red color and very hot4 ,a variety from ,japan are bright red1 not so pungent as the other growths1 but of finer aroma4 ,c4 ceresiforme1 the fruit is spherical1 sub-cordate1 oblate or occasionally pointed4 ,the flesh is firm1 from #a-ab to in4 thick1 and very pungent2 from the shape of its fruit it is called the cherry capsicum1 or pepper4 ,c4 grossum1 originally from ,india1 grows #b ft4 high1 with a few branches and large leaves #c to #e in4 long1 the fruit is large1 oblong or ovate1 and is known as bell pepper2 it is mostly used for stuffing and pickling2 the skin being thick1 soft and tender and of a mild flavor4 ,c4 abberciatum1 with ovate fruit about #b in4 long4 ,while this variety is used to some extent for pickling1 it is cultivated more as an ornamental plant4 ,c4 longum grows to about #c ft4 high with comparatively few branches1 the fruit is often a foot long and #b in4 in diameter4 ,the flesh is thick and flavor mild4 ,c4 ,acumination is about #b ft4 high4 ,the fruit1 which is small1 grows both erect and pendent4 ,c4 ,conordes1 with oblong linear fruit1 which grows erect1 is very acrid and pungent4 ,it is known as tabasco capsicum or pepper4 ,bird pepper1 bird's-eye chilies1 red-bird pepper1 etc41 are commercial names given to the mild1 sweet varieties of capsicum on account of their being fed to birds4 ,nepaul pepper1 commercial name for capsicum imported from that place in ,india4 ,nepaul pepper has an odor and flavor resembling orris root and a pod the color of amber when dried4 ,it is most esteemed as a condiment1 being aromatic and appetizing1 and not so acrid or biting as is most cayenne4 ,paprika1 commercial name for the mild1 sweet varieties of capsicum1 chiefly grown in ,hungary1 ,spain1 ,portugal1 ,jamaica1 ,japan and ,zanzibar4 ,japanese pepper is the fruit of ,xanthoxylum1 an entirely different genus of plants to the capsicum family4 ,the fruit capsules when bruised are agreeably pungent and aromatic4 ,it is much esteemed as a condiment in ,china and ,japan4 ,tabasco pepper sauce originated with ,mr4 ,e4 ,mc,illhenny1 of ,new ,iberia1 ,la41 in #ahfh1 from a variety of capsicum in which the fruit grows erect1 and was brot by a soldier friend of ,mr4 ,mc,illhenny from ,tabasco in ,mexico after the close of the ,mexican war4 ,tabasco catsup originated with ,mr4 ,george ,bayle of ,st4 ,louis1 ,mo4 ,the base of it is said to be equal proportions of powdered capsicum and essence of tomatoes4 ,ground cayenne pepper soon loses its bright color when kept too long or exposed to the light1 and becomes dingy in appearance1 so it is not always wise to judge by looks alone1 as red ocher1 turmeric1 mustard1 rice1 sawdust1 salt1 brick dust1 etc41 have been found in cayenne pepper4 ,the large fruits or pods are commercially known as capsicums1 and the smaller ones as chilies4 ,the term pepper is a misnomer as applied to this spice4 ,,cinnamon ,,and ,,cassia4 ,the ,sweet ,wood of ,ceylon and the ,aromatic ,bark of the ,present ,day ,often ,confused ,with ,cassia--,valuable ,trade ,history4 ,cinnamon ,as in the case of sago and tapioca1 a good deal of misconception prevails in regard to cinnamon and cassia1 and as with sago and tapioca1 one is often sold for the other by the uninformed4 ,the word 8cassia10 botanically speaking1 has nothing whatever to do with the aromatic bark which we call by that name1 but refers to a genus of plants of the bean family1 from which are derived the dried senna leaves1 an infusion of which our mothers induced us to take by the bribe of a piece of candy1 altho we had 8tummy ache0 for a brief space afterwards4 ,the word 8cinnamon0 is derived from two ,malayan words 8cassia0 from the ,greek word 8kasian10 which occurs in ,psalms ,,xlv-#h1 and elsewhere in the ,bible1 where it is supposed to refer to the aromatic bark of the present day1 was afterwards tacked on4 ,that cassia 7the bark7 was known in biblical times is well authenticated4 ,it is mentioned in a ,chinese herbal published in #agjj ,b4 ,c4 under the name kwei4 ,the earliest mention of cinnamon is in a list of offerings by ,seleneneus ,callinieus1 king of ,syria1 and his brother1 ,antiochus ,hierax1 to the temple of ,apollo at ,miletus1 #bdc ,b4 ,c4 ,among the gifts mentioned are3 8#b lbs4 of cassia and a like quantity of cinnamon40 ,from this it appears there was then a recognized distinction between the two barks4 ,we do know that the cassia was obtained from ,china1 but the source of the cinnamon is unknown1 unless it was obtained thru the ,chinese from ,ceylon1 the inhabitants of those countries being in frequent intercourse in ancient times1 for the earliest mention we have of cinnamon as a production of ,ceylon is by ,kazwini1 an ,arab writer of about #abge ,a4 ,d4 ,illustration ,that cinnamon and cassia were extremely analogus is proved by the remark of the ,greek physician ,galen 7#acj-bjj ,a4 ,d473 8,the finest cassia differs so little from the lowest quality of cinnamon1 that the first may be substituted for the second1 provided a double quantity of it were used40 ,with this brief historical sketch we will now endeavor to point out the differences between the two barks4 ,in the first place the word 8cinnamon0 refers solely to the cinnamon zeylanicium plant of ,ceylon1 where it is found growing wild1 and was first brot under cultivation by ,de ,koke in #aggj4 ,here again1 as with cloves1 mace1 etc41 the ,dutch tried to monopolize the trade4 ,the giving away of a plant was punishable by flogging and the destruction of a plant involved the penalty of death4 ,the tree grows to the height of #bj or #cj ft41 having a trunk #ab to #ah inches in diameter2 the leaves are of a thick leathery texture1 #d to #f inches long1 very smooth and shining on the upper surface1 glaucous with prominent netted veins on the under side1 and are traversed by #c or #e ribs4 ,the flowers are greenish-white and appear in clusters of threes4 ,the fruit is an oval berry1 not unlike an acorn in shape and color4 ,the tree flowers in ,january and the fruit ripens in ,august4 ,when the branches are peeled the finest sticks are said to be derived from the liber of the middle-sized branches1 an inferior sort from the younger shoots1 and that which is procured from the thickest branches is considered of little worth4 ,the peeling commences in ,may and lasts until ,november4 ,the shoots or branches1 usually about -inch to -inch in diameter and from #c to #e ft4 long1 are cut off with a curved pruning knife1 tied up in bundles and carried to the peeling sheds4 ,the bark is removed with a small1 round-pointed knife1 with a small projecting rib or cutter placed at right angles to the edge of the knife4 ,with this knife the bark is split lengthwise of the stock4 ,it is then carefully loosened from the wood for a short distance on either side of the slit4 ,a similar incision is made on the opposite side and the bark is finally removed4 ,the bark is then put in piles1 covered with scrapings and matting and left for about two days1 during which time a sort of fermentation takes place1 which greatly facilitates the separation of the outer part of the bark from the cuticle and epidermis1 which is carefully done by scraping with a small1 curved knife1 having a slightly serrated edge4 ,this process is called piping4 ,the piper sorts the bark as he scrapes it4 ,he selects a slip suitable for the outer layer1 about #c ft4 long1 and packs within it #f or #h other pieces1 all about the thickness of vellum paper--a mark which always distinguishes ,ceylon cinnamon from cassia4 ,they are then rolled up together and exposed to the sun to dry4 ,it now resembles a tight roll of paper1 the best quality being firm and compact1 of a golden yellow color1 smooth on both outer and inner surfaces4 ,the cheaper grades are not so carefully made1 having many short pieces in the pipes or quills and not so much attention is paid to obtain uniform size and color4 ,at ,colombo it is sorted into three kinds by government inspectors4 ,the two finest kinds are exported1 the third with the broken pieces being reserved for obtaining oil of cinnamon4 ,it is formed in bales about #ij lbs4 each and wrapped in double cloths made of hemp1 and not1 as stated by some1 of the cocoa tree4 ,guava bark1 soaked in the water left after the distillation of cinnamon oil and rubbed over with cinnamon oil1 is sometimes placed inside good cinnamon quills and then it takes a man of ,solomon's wisdom to detect the fraud4 ,cassia ,cassia1 under the name of ,kwei1 is mentioned in the earliest ,chinese herbal--that of the ,emperor ,shena-ming1 who reigned about #bgjj ,b4 ,c42 in the ancient ,chinese classics1 and in ,rh-ya an herbal dating from #abjj ,b4 ,c4 ,in the ,hai-yao-pen-ts'ao1 written in the eighth century1 mention is made of ,tien-chu ,kwei4 ,tien-chu is the ancient name for ,india1 perhaps the allusion may be to the cassia bark of ,malabar4 ,in connection with these extremely early references to the spice1 it may be stated that a bark supposed to be cassia is mentioned as imported into ,egypt together with gold1 ivory1 frankincense1 precious woods and apes1 in the #agth century ,b4 ,c4 ,the accounts given by ,dioscondes1 ,ptolemy and the author of the ,periphes of the ,erythrean ,sea1 that cinnamon and cassia were obtained from ,arabia and eastern ,africa2 and we further know that the importers were ,phoenicians who traded by ,egypt and the ,red ,sea with ,arabia1 and it was imported hither from southern ,china4 ,cassia1 according to ,marshall and others1 is the bark of the old branches and trunks of the cinnamon zeylanicium1 while others assert that it is the bark of an entirely different species1 namely1 cinnamon cassia1 a native of ,china1 but also grown in ,java4 ,this view is the more probable1 as no cassia is exported from ,ceylon1 it almost all coming from ,canton4 ,regents have also very different effects on the infusion and oil of these two barks1 which conclusively shows that they are obtained from different species4 ,cassia comes in bales1 #b to #d lbs41 bound by strips from the bark of some other tree4 ,the pipes or quills are thicker and rolled once or twice1 and never contain thinner pieces within2 the diameter of the bark is much thicker1 harder1 and not as carefully scraped4 ,the color is a deeper browinsh-fawn color4 ,the taste is more acridly aromatic1 pungent sweet1 at the same time more powerfully astringent yet muclignious4 ,cassia is often substituted for cinnamon4 ,it is adulterated with cassia lignea1 the bark of a degenerate variety of cinnamon zeylanicium growing in ,malabar1 ,penang and ,silhet4 ,other varieties of cassia are3 ,saigon cassia1 the bark of an unknown species which appeared in commerce about #ahge4 ,the outer bark is not removed1 has a gray or grayish-brown color1 is covered externally with whitish blotches1 warts or wrinkles4 ,c4 ,aromaticum is believed to be the cinnamon of ,china and ,cochin ,china1 growing in the provinces of ,kwantung and ,kwangsi4 ,the leaves are very much larger than the ,ceylon tree1 hang down from the stalks and have never more than three ribs4 ,this is the species that yields the cassia buds4 ,c4 ,tamala is a native of ,india1 wild in ,derwanee and ,gongachora4 ,it is cultivated in the gardens of ,rungpoor4 ,the dried leaves have an aromatic taste4 ,c4 ,loureirii grows in the lofty mountains of ,cochin ,china1 to the west towards ,laos1 ,japan4 ,the flowers of cassia are produced by this species4 ,the old and young branches are worthless1 but the middle-sized shoots produce a bark that is superior to that of ,ceylon4 ,none of it is exported4 ,c4 ,culilawan is a native of ,amboyna4 ,the bark when dry is aromatic like cloves1 but less pungent and sweeter4 ,it is used by the natives of ,amboyna as an internal medicine and as a stimulating linament4 ,c4 ,rubrium grows in ,cochin ,china1 and contains an essential oil1 smelling of cloves1 but not so agreeable4 ,c4 ,sintoc is a tree about #hj ft4 high1 growing in the ,neilgherry mountains1 ,india1 and the higher mountains of ,java4 ,the bark is of the same quality as the ,amboyna cassia1 but not so agreeable4 ,it is more bitter and powdery when chewed4 ,c4 ,xanthaneuron is a native of the ,papuan islands and the ,moluccas4 ,the bark when fresh is very fragrant1 but it soon loses its quality4 ,c4 ,nitidum is a native of ,india4 ,it is a shrub or small tree4 ,c4 ,javanicum grows in ,java and ,borneo4 ,it is a tree of about #bj to #cj ft4 high4 ,the dried bark is of a deep cinnamon brown color2 more bitter than the ,ceylon cinnamon1 and the leaves when rubbed have a sharp aromatic odor4 ,cinnamon of the ,ceylon type is cultivated in ,guyana1 the ,isle of ,st4 ,vincent1 ,cape de ,verde1 ,brazil1 the ,isle of ,france1 ,pondicheny1 ,guadaloupe and elsewhere4 ,there is1 however1 no probability that the tree will succeed as an article of commerce that has not the hot1 damp insular climate and bright light of ,ceylon4 ,the barks of all these different species1 including that of ,ceylon1 are classed as 8cinnamon0 in the pharmacopias of ,austria1 ,germany1 ,hungary1 ,russia1 the ,united ,states1 ,france1 ,spain1 ,denmark and ,switzerland1 while in the ,united ,kingdom cinnamon must be the bark of the ,ceylon plant ,c4 zeylanicium2 the others being classed as cassia4 ,oil of ,cinnamon ,oil of cinnamon is made from the pieces and chips of the bark1 it is of a red-yellowish color4 ,eighty pounds of bark yields about #h ozs4 of oil4 ,it is very stimulating4 ,it is often adulterated with oil of cassia1 oil of cassia buds1 oil of cherry laurel1 and oil of bitter almonds--the latter is a very dangerous mixture4 ,cinnamon leaves yield an oil resembling oil of cloves1 with which it is often mixed4 ,the ripe berries of the cinnamon tree yield a volatile oil1 similar to oil of juniper1 and from the root is obtained camphor4 ,cassia oil is obtained from the leaves1 buds1 or bark4 ,it is of a golden-yellow color1 but turns brown with age4 ,it is considered good for influenza4 ,cassia buds resemble nails with heads of different size and shape1 according to the period of growth when collected4 ,there is also a kind of wild cinnamon1 or cassia1 which grows in ,cuba1 but its taste resembles more that of cloves than of cinnamon4 ,,cloves ,interesting ,history ,with ,illustration ,showing ,flower1 ,bud and ,fruit--,where ,grown and ,commercial ,uses ,cloves are dried1 unopened calyces or flower buds of the clove tree1 ,caryophyllus aromaticus1 a kind of myrtle1 a native of the ,molucca islands4 ,in commerce they are chiefly distinguished by their place of growth and rank in the following order3 ,penang1 ,bencoolen1 ,amboyna1 and ,zanzibar4 ,in addition to these there enter into commerce as secondary products1 clove stalks and mother cloves1 or the dried ripened fruit4 ,the bulk of these secondary products are shipped from ,zanzibar4 ,the clove tree is an evergreen1 #ae to #cj ft4 high4 ,it has a thin smooth bark and adheres closely to the wood1 which is a gray color and of little use4 ,the leaves are #c to #e in4 long4 ,the upper side and foot-stalk is red1 shading to a dark color1 while the under surface is green4 ,the flowers grow in small bunches at the extremities of the boughs1 very like the flower-buds of the lilac tree1 and all are of a delicate purplish color4 ,the calyx is long and forms the seed sack4 ,as the blossoms fade the calyx changes color from yellow to red4 ,if allowed to remain on the tree after this the calyx swells like that of the rose4 ,in this state it loses its pungent properties and is called mother clove1 and is practically of no value as a choice spice4 ,the cultivated trees are kept pruned to about #h or #aj ft4 in height4 ,illustration ,the harvesting of the flower-buds commences immediately after they assume a bright red color4 ,such blossoms as can be reached are plucked by hand1 while those that grow on the upper branches are beaten down with bamboo poles and caught in clothes spread beneath the trees4 ,they are then dried in the shade or by hanging on hurdles over slow wood fires--they lose about half their weight in the drying process4 ,they are usually finished off in the sun1 which gives them a darker color4 ,the quicker they are dried the less the loss of aroma4 ,good cloves have a strong aromatic smell1 a hot1 spicy taste and a light brown or tan color4 ,the season for harvesting is from ,september to ,march4 ,a #aj-year-old tree yields about #bj lbs4 of cloves a year1 the yield increasing up to #ajj lbs4 for a #bj-year old tree4 ,penang cloves are from the ,straits ,settlements4 ,they are large1 plump and of a bright color4 ,amboyna cloves are not so large as the ,penang and are of a dark brown color4 ,zanzibar cloves are smaller than the ,amboyna1 a bright reddish color and generally very dry4 ,pemba cloves are small and dark in color and mostly arrive in a damp condition1 and therefore lose weight if kept long4 ,cloves have sometimes a portion of their oil extracted1 which gives them a pale1 thin1 shriveled appearance1 altho they may be freshened up by rubbing with a little oil or passed off by mixing with good cloves4 ,cloves that have been tampered with have a good proportion of their heads or knobs off2 altho another cause for headless cloves is that they may have been gathered when too ripe4 ,pure oil of cloves is almost colorless1 with a faint yellow tinge and the strong smell and burning taste of cloves4 ,when old it turns to a reddish brown color4 ,it has a greater specific gravity than water1 in which it will sink4 ,clove stalks and mother cloves are used in the manufacture of ground cloves and mixed spices4 ,in ,brazil the flower-buds of the tree whose bark furnishes cloves cassia are often used as substitutes for true cloves4 ,the clove tree attracts so much moisture that herbage will not grow beneath its branches and the clove of commerce has such an affinity to water that if placed near a vessel of water they will absorb enuf of the moisture in a few hours to appreciably increase their weight4 ,it is said that dealers often take advantage of this to increase the weight of their goods and thus enhance their profits4 ,a ,little ,clove ,history--,this spice was well known to the ancients and is mentioned by several ,chinese authors as in use under the ,han dynasty1 ,b4 ,c4 #bff to #bbj1 during which period it was customary for the officers of the court to hold the spice in their mouth before addressing the sovereign1 in order that their breath might have an agreeable odor4 ,at this period the clove was called fowl's tongue spice4 ,in #abfe ,a4 ,d4 the price was #abs per lb4 ,in #afji a ship of the ,east ,india ,co41 called the ,consent1 brot #aab1jjj lbs4 to ,england which was sold at #es #f;d per lb4 ,as was the case with nutmegs1 the ,dutch attempted to control the business in cloves4 ,with this object in view1 they caused all the clove trees to be destroyed except those of the island of ,amboyna4 ,the natives of the island were compelled to rear a certain number of plants each year and also to protect the bearing trees4 ,the ,french1 however1 found a number of clove trees growing wild in the smaller island1 and ,poivre1 ,french governor of ,mauritius1 who obtained the plant from the island of ,guebi1 introduced the clove tree into that colony in #aggj4 ,about #ahjj an ,arab named ,harameli-ben-,selah took some seeds and plants from ,boubon to ,zanzibar and commenced the cultivation of cloves in that country4 ,the word clove is derived from the ,latin clavus nail1 ,spanish clavo and ,french clou1 owing its nail-like appearance4 ,,ginger ,used as a ,spice by the ,early ,greeks and ,romans--,plant a ,native of ,asia and ,grew ,wild in ,mexico and ,africa ,as a spice1 ginger was used among the early ,greeks and ,romans1 who appear to have received it by way of the ,red sea1 inasmuch as they considered it to be a production of southern ,arabia4 ,in the list of imports from the ,red sea into ,alexandra which1 in the #bnd century of our era1 were then liable to the ,roman fiscal duty1 ginger occurs among other ,indian spices4 ,it appears in the tariff of duties levied at ,acre in ,palestine1 about #aagc1 in that of ,barcelona in #abba1 ,marseilles in #abbh and ,paris #abif4 ,it was known in ,england before the ,norman conquest1 being frequently named in the ,anglo-,saxon leech-books of the #aath century as well as in the ,welsh 8,physicians of ,myddvai40 ,during the #acth and #adth centuries1 it was1 next to pepper1 the commonest of spices1 costing on an average #as #g;d per lb41 or about the price of a sheep4 ,three kinds of ginger were known to ,italian merchants about the #adth century3 7#a7 ,belledi of ,baladi1 an ,arabic name which applied to ginger would signify country1 wild1 and denotes common ginger2 7#b7 ,columbonio1 which refers to ,columbuno1 ,kolam or ,quilon1 a port in ,travanore1 frequently referred to in the middle ages2 7#c7 ,micchino1 which denotes brot from or by way of ,mecca4 ,marco ,polo saw it in ,india and ,china1 #abcj-abci4 ,john of ,montecorvino1 a missionary friar1 who visited ,india in #abij1 gives a description of the plant and refers to the root being dug up and transplanted4 ,nicolo de ,conti1 a ,venetian merchant1 early in the #aeth century describes the plant and a collection of roots he saw in ,india4 ,the ,venetians received it by way of ,egypt1 and superior kinds from ,india overland by the ,black sea4 ,ginger was introduced into ,america by ,francisco de ,mondoca1 who took it from the ,east ,indies to ,new ,spain4 ,it was shipped for commercial purposes from the islands of ,st4 ,domingo in #aehe1 and from ,barbadoes in #afed4 ,illustration ,ginger is the dried1 knotty fibrous rhizomes or tubers--8races0 or 8hands0 as they are called from their irregular1 palmate form--of the ginger plant 7zinziber officinale7 the real roots being the thin fibers that branch off from the rhizomes4 ,the plant is a native of ,asia1 but also found growing wild in ,mexico and ,east ,africa4 ,it is a reed-like biennial plant1 not unlike the iris or flag in appearance4 ,the leaves are long1 similar to those of maize1 growing alternate on a stem #c to #d ft4 high4 ,the flowers are borne on a separate stem1 #f to #ab in4 high2 they are yellow or blue1 according to the quality of the soil in which they have been grown4 ,the plant which produces the yellow flower and best ginger is grown on rich1 deep1 virgin soil2 the other comes from poorer ground4 ,ginger is propagated by pieces of the rhizome being planted in ,march4 ,the flowers appear about ,september1 after they have withered and seeded4 ,the roots are dug up about ,january4 ,when left too long in the ground1 the rhizomes become very fibrous1 if taken up too soon they are tender and succulent1 so much so that they cannot be made sufficiently dry to render them fit for export in the usual commercial form4 ,they are therefore preserved in sugar4 ,the rhizomes1 besides being classed as 8yellow0 or 8blue10 are also divided into 8plant10 7being the rhizomes from plants of the same season's growth71 and 8ratoon0 which are rhizomes left in the ground from the previous harvest4 ,ginger is known in commerce in two distinct forms1 termed respectively as coated or uncoated ginger1--as having or wanting the epidermis4 ,for the coated ginger1 the races of hands1 after being dug up1 are thoroly washed to free them from all the adhering earth4 ,they are then laid on a canvas or cement floor1 outdoors1 to dry by the heat of the sun4 ,at night they are taken indoors4 ,it takes from #f to #h days to thoroly dry them4 ,they are then ready for shipment4 ,in damp weather they are artificially dried by an evaporator4 ,in this form ginger presents a brown1 more or less wrinkled or straited1 surface1 and when broken up shows a dark brownish fracture1 hard1 and sometimes horney and resinous4 ,for the uncoated ginger the fresh-dug rhizomes1 after being washed1 are soaked in water for some time and then peeled or scraped--a most delicate operation requiring the hand of an expert4 ,owing to the peculiar formation of the races1 no machine has yet been invented that will do the work satisfactorily4 ,the outer rind or skin is deftly taken off by means of a common knife1 so as not to injure the inner root1 as a loss of the pungent volatile oil1 to which ginger owes its value1 would follow and thus impair its commercial worth4 ,after being peeled the races are soaked in water over night4 ,in the morning they are again washed1 cleaned and weighed1 and then dried in the same manner as coated ginger4 ,it requires #c lbs4 of green root to make #a lb4 of dry root4 ,the purer the water the whiter the ginger4 ,sometimes lime juice is added to the wash water1 which gives a whiter root1 but as lime juice contains sugar1 it prevents thoro drying and mildew follows4 ,ginger is often subjected to a system of bleaching1 or by immersion for a short time in a solution of chlorinated lime4 ,the white-washed appearance which much of the ginger has is due to the fact of its being washed in whiting and water or even coated with sulphate of lime4 ,uncoated ginger varies from single joints an inch or less to flattish1 irregularly branched pieces of several joints1 the races of hands1 and from #c to #d in4 long4 ,each race has a depression on the summit showing the former attachment of a leafy stem4 ,the color1 when not white-washed1 is a pale buff4 ,it is somewhat rough1 breaking with a short1 mealy fracture1 and presenting on the surface of the broken parts numerous short or bristly fibers4 ,the best ginger grown comes from ,jamaica4 ,it is of a superior strength1 fine flavor and a light1 handsome color4 ,a peculiar trade custom prevails in ,jamaica with regard to ginger1 which is not sold by weight or measure but by the 8heap10 and the size of the heap governs the price and is an indication1 to a certain extent1 of the quality and quantity of the crop4 ,if the heap is small1 the price is high2 if the heap is large1 then the price is lower4 ,if the races or hands1 are finely shaped and large1 there are fewer in the heap2 if small1 dark and mealy1 the heap is made larger4 ,the next best quality is ,borneo or ,cochin ginger1 which closely resembles in appearance the ,jamaica4 ,it is not1 however1 so carefully prepared4 ,african ginger1 also termed ,bombay or ,calcutta1 from the ports of shipment1 is darker in color1 has a coarser appearance1 a harsher flavor and inferior aroma to either of the above1 but contains a greater amount of oleoresin than they do and is very pungent4 ,it is largely used for making ginger beer1 essences1 extracts1 etc4 ,leaf ginger is ginger that has been sliced into thin flakes4 ,green ginger root1 is that which has not undergone any process of cleaning beyond freeing it from the earth adhering4 ,imported in casks and used by wine makers1 preservers1 etc4 ,spent-ginger is whole ginger that has once been used1 then fixed up to resemble good ginger and sold whole or ground4 ,it does not possess a single one of the valuable properties of genuine ginger4 ,china ginger is not imported in a dried state1 the rhizomes being too tender and succulent to thoroly dry for export4 ,it is preserved or candied4 ,for preserving1 the rhizomes are first scalded1 then washed in cold water and peeled1 then boiled in pans for #b or #c hours2 then transferred to copper pans and boiled for #b hours in a mixture of sugar and water--just sufficient water to cover the roots1 #e lbs4 of sugar to #aj lbs4 of ginger1 the roots having been pierced with a sharp instrument to enable the sugar to soak into them4 ,after boiling the ginger is put into large jars and stands for several days1 when it is again boiled in sugar and water in the same quantities4 ,after it has become cold it is packed in jars or tins for export4 ,to crystallize1 the same process is gone thru1 only in the final boiling it is boiled until the sugar become dry4 ,the ,chinese season for preserving ginger is from ,july to ,october4 ,it is nearly all prepared in ,canton and ,hongkong4 ,a kind known as ,ng ,mai ,keunig is preserved in ,swaton1 from ,alpina galanga1 but it is not like the ,canton or ,hankou ginger and is only made for native consumption1 to be used medicinally or for cooking4 ,some of it goes to the ,straits ,settlement1 but none to ,hongkong4 ,jamaica preserved ginger is mostly put up in glass bottles4 ,the uses of ginger are too well known to need repeating4 ,,mustard ,well ,known to the ,ancients1 but ,more in a ,medicinal ,way--,how ,cultivated and ,prepared for ,commercial ,uses ,mustard was well known to the ancients1 but more in a medicinal way than dietetic4 ,from an edict of ,diocletian1 #cj ,a4 ,d41 in which it is mentioned along with alimentary substances1 we must suppose it was then regarded as a condiment1 at least in the eastern parts of the ,roman empire4 ,in ,europe1 during the middle ages1 mustard was a valued accompaniment to food1 especially with the salted meats which constituted a large portion of the diet of our ancestors during the winter4 ,in the ,welsh 8,meddygon ,myddrai0 of the #acth century1 a paragraph is devoted to the 8,virtues of ,mustard40 ,in household accounts of the #acth and #adth centuries1 mustard is of constant occurrence2 it was then cultivated in ,england1 but not extensively4 ,the price of the seed between #abhe and #acdj varied from #as #c;d to #fs #h;d per quarter 7#ba lbs471 but between #acdg and #acgf it was as high as #aes and #afs4 ,in the accounts of the ,abbey of ,st4 ,germain des ,pres in ,paris1 #hjj ,a4 ,d41 mustard is specially mentioned as a regular part of the revenue of the convent lands4 ,the essential oil of mustard was first noticed in #affj by ,nicolas le ,febre and more distinctly in #agcb by ,boerharroe4 ,the word mustard comes from the ,italian1 murtard1 which is derived from the ,latin must-um1 unfermented grape juice1 with which the ,italians formerly mixed ground mustard4 ,the ,athenians called it napy2 while the ,hellenistic name was sinapi1 or sinapy1 whence the ,latin sinapi1 or sinapis1 from which is derived the ,german word senf4 ,hippocrates used mustard in medicine under the name of ,vanuit4 ,the dark seed1 which comes from ,trieste1 ,austria1 is called ,trieste mustard4 ,spoken of by ,theophnastus1 ,galin and others4 ,what is called ,french mustard1 ,german mustard1 etc41 is made of the dressings mixed with vinegar1 garlic and other spices and flavoring musterial4 ,the form in which table mustard is now sold dates from #agbj1 about which time ,mrs4 ,clements1 of ,durham1 ,eng41 hit on the idea of grinding the seed in a mill and sifting the flour from the husk4 ,this bright yellow farina rapidly attained wide popularity4 ,the fame of 8,durham ,mustard0 was spread far and wide1 ,mrs4 ,clements traveling to ,london and principal cities twice a year taking orders4 ,there are two species of mustard plants from which ground mustard is made4 ,the sinapes alba1 white or yellow mustard1 and sinapes nigra1 brown or black mustard1 is the mustard plant spoken of in ,luke ,,xiii1 #ai4 ,they are annual herbs1 three to #f ft4 high1 with lyrate leaves1 yellow flowers1 and slender pods1 from one to four inches long1 containing a single row of roundish seeds4 ,one of the peculiarities incident to the cultivation of mustard is the fact that two crops of mustard cannot be raised on the same ground in succession4 ,another variety is sinapes arvenus1 or wild mustard1 called charlock and used for adulterating2 the ,sarepta1 the black seed of the sinapes juncea1 from the ,east ,indies1 is used for the same purpose4 ,sarepta is called from a city of that name in ,russia1 in the government of ,saratov4 ,the brown or black variety is sown in ,january and the yellow or white in ,march1 the seed being sown broadcast and harvested in ,august4 ,a reaper is used1 cutting the stalks and throwing them in bunches1 where they are left to cure until ,october4 ,they are now thoroly dry and are taken to a convenient place1 spread out upon sheets of canvas and rolled with a heavy roller4 ,the stalks and empty pods are then raked off1 and the chaff and seeds remaining are run thru a fanning machine1 after which process they are ready to sack and market4 ,there are two processes in use in making ground mustard4 ,in the first1 the seeds1 white or black1 or mixed1 are ground to powder and then put thru an elaborate course of siftings4 ,the product left after the first sifting is called 8dressings0 and that which passes thru is pure mustard flour4 ,this mustard flour is again run thru a finer sieve1 and so on until the required fineness is obtained4 ,from the dressings left after the different sievings1 the essential oil of mustard is expressed4 ,in the other method1 the oil is first extracted from the seeds by hydraulic pressure1 which leaves a sort of cake4 ,this cake is then broken up and pounded in a mortar4 ,it is then sifted1 that going thru the sieve being a kind of bolted mustard flour4 ,the remaining bran is then mixed with an equal quantity of wheat flour1 one per cent of cayenne and sufficient turmeric to give the proper color4 ,this is pounded and treated as before1 the process being continued until there is no bran left4 ,then all the different siftings are mixed together1 giving a mixture of about equal proportions of mustard and wheat flour1 with the cayenne and turmeric added in proper quantities4 ,the peculiar pungency and odor1 to which mustard owes much of its value1 are due to an essential oil developed by the action of water on two chemical substances contained in black mustard seed2 one called sinigrin and the other myrosin4 ,the latter substance in the presence of water acts as a sort of ferment on the sinigrin1 and it is worthy of remark that this reaction does not take place in the presence of boiling water and1 therefore1 it is not proper to use very hot water in the preparation of mustard1 cold water only should be used4 ,white mustard seed contains in the place of sinigrin a peculiar acrid substance called sinalbin and also a trace of myrosin1 therefore1 it possesses very little pungency and it produces a larger percentage of flour than the black4 ,the proper blending of these two seeds is necessary to the production of the best mustard1 as the white has the peculiar ferment within it which develops to the highest degree the flavor of the black4 ,the reason for mixing wheat flour1 rice flour or other farina with pure mustard flour is1 that owing to the large amount of oil contained in the latter it will not keep long1 but turns rancid1 ferments and cakes2 the added farinas by absorbing a portion of the oil retards fermentation1 decomposition and rancidity4 ,they should not be looked upon as adulterants1 unless added in too great quantities1 and the price of the mustard should be in proportion to the added absorbents4 ,a mean form of adulteration is to mix gypsum and chrome yellow with the ground mustard seed4 ,if upon the addition of a small quantity of iodine to ground mustard it turns blue1 it shows that starch is present4 ,the ammonia test will show the presence of turmeric4 ,every manufacturer has his own particular formula1 and consequently there are many different qualities1 both in the pure mustard and the compounds4 ,one is composed of #cg per cent brown and #ej per cent white mustard flour1 #aj per cent of rice flour1 #c per cent of black pepper1 a little ,chili pepper and ginger4 ,pure mustard oil1 as pressed from the seed1 is not pungent and will not blister unless mixed with water4 ,the ,english mustard seed is the best in the world4 ,of this class #d1iie1hjj lbs4 of seed and #a1cjg1bjb lbs4 of flour were imported during the year #aijh4 ,mustard seed and flour from ,italy is known as ,trieste4 ,in the ,lompoe valley1 ,california1 some #b1ejj acres are under mustard cultivation1 and a small quantity is also grown in ,kentucky4 ,the uses of mustard are too well known to need recapitulation4 ,d4 ,s4 ,f4 means double superfine4 ,,nutmeg ,,and ,,mace ,where the ,nutmeg ,tree ,grows--,yield of ,nuts and ,mace and ,how ,prepared for the ,market--,uses in ,commerce ,the nutmeg tree1 known to botanists as ,myristica frangrans 7sweet smelling7 is a native of the ,malay archipelago4 ,the tree1 which in the ,banda isles grows to the height of #ej to #fj ft41 and in the ,straits to #cj to #dj ft41 resembles the pear tree in the shape of its leaves and fruit4 ,its flowers are like those of the lily of the valley in form and size1 but are pale yellow and exceedingly fragrant4 ,there are male and female flowers1 the nutmegs being obtained from the latter4 ,it is only when the tree is about #f or #h years old that the female tree can be distinguished from the male1 and of the latter only a few are allowed to remain for fertilizing purposes1 the rest being cut down4 ,the nutmeg tree continues to yield from #gj to #hj years after reaching maturity 7#h years74 ,each tree on an average will produce #aj lbs4 of nutmegs and #a lbs4 of mace annually4 ,the fruit is yellowish1 edible drupe1 about the size of a peach2 it splits into halves when at maturity--about #i months from the time of blossoming--exposing a single seed with a thin1 hard shell1 surrounded by a fibrous substance of a crimson color1 which1 when dried and shelled becomes the nutmeg4 ,the young drupes1 when young and tender1 are often preserved like jam and are considered the most aromatic and delicious of conserves4 ,altho the nutmeg tree has ripe fruit upon it at all seasons1 there are three principal periods of harvesting1 viz3 ,july1 when the fruit is most abundant1 though it yields thin mace2 ,november1 when the mace is thicker1 though the nutmegs are smaller1 and ,march1 when both mace and nutmegs reach their greatest perfection--but as this season is dry the production is not great4 ,illustration ,the usual method of gathering in the ,straits is to collect the ripe nuts that have fallen on the ground4 ,in the ,banda islands1 the fruits are gathered in small1 neatly-made1 oval bamboo baskets--holding about #c fruit--at the end of a long bamboo stick1 which prevents bruising1 the baskets being opened for about half their length on one side1 and furnished with two small prongs projecting from the top1 by which the fruit stalk is broken1 the fruit falling into the basket4 ,after the pulp--which is about -in4 thick1 whitish in color1 and tough like candied peel--has been removed the mace is stripped off by hand4 ,the shell of the fruit is very hard and cannot be broken without injury to the kernel4 ,to overcome this they are put into receptacles with fine mesh bottoms1 and dried over a slow fire--being turned from time to time--until the kernel rattles freely in the shell1 a process which takes about #f or #h weeks4 ,this also kills any weevil which may be at work in them4 ,they are then carefully cracked by placing them on a sort of drumhead made of raw-hide and striking them with a board or mallet1 when the shells fly off into pieces4 ,great caution is needed in shelling1 for if too hard a blow be struck it makes a black spot on the nutmeg1 which affects its value considerably4 ,after being steeped in salt water several times and again dried they are sorted according to size and soundness--#acj to #adj to the pound are the lowest priced1 #ge to #hj the highest1 and larger nuts are sold at special prices4 ,the sorting is done by hand1 and nothing but sound1 perfect nuts are supposed to be shipped4 ,the broken and wormy ones are used in manufacturing 8nutmeg butter10 or1 as it is commonly but erroneously called1 8mace oil40 ,they are now limed4 ,there are two methods of liming in vogue--the dry and the wet4 ,in the dry process1 the nuts have dry lime powder rubbed over them1 either by hand or shaking in barrels4 ,in the wet process1 the nuts are put into newly-slacked lime and then spread out to dry1 or they are dipped into a kind of lime-pickle1 thick as syrup1 made of calcined-shells and salt water4 ,after being covered with this mixture they are dried4 ,the process of liming originated with the ,dutch1 with a view to preventing the germinating of the seeds1 for which purpose they were formerly immersed for three months in milk of lime4 ,again it is claimed that liming preserves the nuts against the attacks of maggots and a particular kind or beetle by stopping up their breathing and chewing apparatus4 ,a preference is still manifested for limed nutmegs4 ,as nutmegs are now seldom shipped by sailing vessels1 but by steamers1 thus saving the long-time voyage1 there is no reason why they should not come unlimed1 and then the differences in their natural complexions and range of variations would become familiar and easily recognized4 ,the liming process hides many imperfect or corky nuts2 nuts which have been riddled with worm holes are 8stopped0 with a paste made of flour1 oil and nutmeg powder and then mixed with the sound ones4 ,occasionally this paste is moulded into false nutmegs4 ,besides this1 nutmegs are frequently robbed of part of their essential oil by distillation in alcohol--a process called 8sweating0--and yet sold as entire nuts4 ,a small quantity of boracic acid will accomplish the same purpose as lime1 and ,paris white and barytes will serve to mask the identity as well as the defects4 ,a good nutmeg should have no worm-holes1 be full of oil and cut firm like a piece of wood1 and if a pin is thrust into one the oil should ooze out on its being withdrawn4 ,the ,penang nutmegs1 which are generally not limed1 are considered the best1 altho some prefer the ,banda or ,batavia1 and after these the ,singapore4 ,there is also a demand for an elliptical-shaped nutmeg of rank flavor1 first called long nutmegs1 but now known as ,macassars4 ,another kind of nutmeg from ,new ,guinea1 and known in ,germany as 8horse nutmeg10 is from the species ,myristica ,argentea4 ,it is of a long and narrow shape4 ,in these the arellus or mace furrows are less marked and their odor is not so delicate as that of the true nutmeg4 ,there are many kinds of wild or inferior nutmegs1 such as3 ,american ,jamaica1 or calabash nutmeg 7,m4 monodora71 of the custard-apple family1 bearing a large pulpy fruit containing aromatic seeds4 ,brazilian nutmeg 7cryptocarya moschata7 a tree of the laurel family1 producing nutmegs of an inferior quality4 ,the nut is longer than the true species and is sold under the name of long nutmeg4 ,california nutmeg1 a tree of the pine family1 called also stinking nutmeg or stinking yew1 from the disagreeable odor of the leaves and wood when bruised and burned1 and yielding a fruit resembling true nutmegs4 ,clove nutmeg1 a ,madagascar tree of the laurel family1 the fruit a pungent kernel resembling the true nutmeg and used as a spice4 ,peruvian nutmeg1 a large tree of the monimiad family1 yielding an aromatic fruit4 ,from ,borneo a wild1 soapy nutmeg and mace 7,m4 fatua7 are often palmed off as the true kinds4 ,there is also the ,sante ,fe nutmeg 7,motoba7 from ,columbia1 ,s4 ,a41 and ,ackaway nutmeg1 a spice grown in ,guiana1 the fruit of ,acrodiclidum camard4 ,another species1 the ,m4 sebefira1 is a common tree in the forests of ,guiana1 north ,brazil1 and up into ,panama4 ,it is utilized principally for the oil extracted from the nuts1 obtained by macerating them in water1 the oil rising to the surface1 and as it cools skimmed off4 ,ackawi nutmegs1 used mainly as a cure for diarrahoea and colic4 ,all these1 while resembling somewhat the true nutmegs and sometimes foisted on dealers1 are of very little real value4 ,mace ,when the mace1 a bright-red membraneous substance1 is removed from the nut it is pressed flat between blocks of wood and left to dry until it has acquired the right color4 ,the preparation of mace for the market requires experience rather than technical knowledge4 ,if packed too green it is liable to mold1 and is subject to attacks from insects1 which render it valueless in commerce4 ,on the other hand1 if it becomes too dry it loses its vitality and also crumbles into powder when packed4 ,packers frequently sprinkle the mace with salt water1 which makes it more pliable and at the same time prevents attacks from insects4 ,illustration ,we may here state that nutmegs are divided into two varieties3 ,the green1 which are long and in which the mace only partially covers the nut2 is darker in color and inferior in flavor and aroma2 and the ,royal1 which furnishes the finest and best mace1 firm1 thick1 flexible and oily1 and entirely envelopes the nut4 ,as with the nutmeg1 mace is sometimes deprived of its essential oil1 and mixed with wild mace or other flavorless matter4 ,myristica ,malabarica1 known under the name of ,bombay mace1 used to adulterate the true powdered mace1 is much larger and more cylindrical than the arillus of the true nutmeg and has several flaps united at the apex1 forming a conical structure4 ,products--,candied nutmeg and mace1 nutmeg fruits in vinegar or salt1 preserved nutmeg fruits1 and nutmeg or mace essence made from the essential oil of nutmegs 7not mace7 and rectified spirits4 ,an essence of mace is also made from #f oz4 mace and #b pints cologne spirit1 macerated for a couple of weeks1 expressed and filtered thru paper4 8,nutmeg butter01 8butter of nutmeg10 or mace1 8concrete oil of nutmeg10 or 8expressed oil of mace10 as it is variously called1 is obtained by subjecting the nutmeg or mace to a great heat and then squeezing or pressing it in heavy presses4 ,this substance is of a green color of the consistency of tallow and of a pleasant smell4 ,a pound of nutmegs will make #c ozs4 of this oil1 but a transparent volatile oil is obtained by distillation4 ,it evaporates rapidly on exposure to air4 ,when cold it becomes somewhat spongy and has a marbled or mottled appearance4 ,it becomes hard with age and is exported in small bricks1 #aj in4 by #b in41 wrapped in palm leaves4 ,it is known under several names1 as nutmeg butter1 balsam of nutmeg1 concrete oil or the mace oil of commerce1 and as ,banda soap1 sometimes made from the distilled nutmeg leaves1 counterfeited by using a foreign fatty substance as palm oil1 nut1 wax and animal fat1 boiled with powdered nutmeg and flavored with sassafras1 which gives it the right color and flavor4 ,uses--,nutmegs1 besides their use as a spice or condiment1 are used to relieve sleeplessness when opium fails and chloral is not advisable4 ,for diarrhoea1 half a drachm in milk is an effective cure4 ,butter of mace is used as a liniment and embrocation for rheumatism and is also a favorite medicine for low stages of fever with ,hindoo doctors4 ,for ground nutmeg1 all the faulty1 broken1 moldy1 worm-eaten and wild nutmegs are often used4 ,a little of the history of mace and nutmegs3 ,it has generally been believed that neither the nutmeg or mace were known to the ancients4 ,nutmegs and mace were imported from ,india at an early date by the ,arabians1 and thus passed into western countries4 ,masudi1 who appears to have visited ,england in #iaf-ibj ,a4 ,d41 pointed out that the nutmeg1 like cloves1 arcca nut and sandalwood1 was a product of the eastern isles of the ,indian archipelago4 ,the ,arabian geographer1 ,edrisi1 who wrote in the middle of the #abth century1 mentions both nutmeg and mace as articles of import into ,aden4 ,they are also among the articles on which duty was levied at ,acre in #aahj4 ,about a century later another ,arabian author1 ,kozwim1 expressly named the ,moluccas as the native country of the spices under notice4 ,one of the earliest references to them in ,europe occurs in a poem about #aaie1 by ,petrus ,d',ebulo1 describing the entry into ,rome of the ,emperor ,henry ,,vi1 previous to his coronation in #aaia4 ,by the end of the #abth century both nutmeg and mace were found in northern ,europe1 even in ,denmark1 as may be inferred from the allusions to them in the writings of ,harpestring4 ,in ,england1 mace1 though well known1 was a very costly article1 its value between #abhd and #acgg being about #ds #g;d per lb41 while the average price of a sheep during the same period was about #as #e;d1 and of a cow #is #e;d4 ,it was also dear in ,france1 for in the will of ,jeanne d',evreux1 queen of ,france1 in #acgb1 #f ozs4 of mace were appraised at the rate of #hs #c;d per lb4 ,in the middle of the #ahth century1 the ,dutch1 with the object of monopolizing the trade in nutmegs1 destroyed all the trees in all the ,moluccas islands1 excepting ,banda4 ,nature did not1 however1 sympathize with such meanness4 ,the nutmeg pigeon1 found in all the ,indian islands1 did for the world what the ,dutch had determined should not be done--carried the nuts1 which are their food1 into all the surrounding countries1 and trees grew again and the world had the benefit4 ,in order to keep up the price1 the surplus stock was burned up each year by certain unscrupulous men1 as is proposed to do at the present day with the surplus stock of ,brazilian coffee4 ,in #agfj1 they burned at ,amsterdam three such immense piles of nutmegs and cloves that one writer says3 8,each of which was as big as a church40 ,this account of nutmeg would not be complete without 8,connecticut ,nutmegs40 ,some #ij years ago ,frederick ,accum startled ,england with his book 8,adulteration of ,food and ,culinary ,poison10 and a sort of pure food hysteria passed thru the country similar to that caused by the boric acid investigation here4 ,but he was eclipsed by a person who declared that the makers of wooden shoe-pegs in ,connecticut were making oats and nutmegs from the discarded wood of sawmills4 ,he asserted they were not only made1 but used as food thruout the country4 ,thus was ,connecticut christened the ,nutmeg ,state1 a name which it has retained even unto this day4 ,,pepper ,white and ,black ,varieties and ,why--,how the ,plant ,is ,cultivated and ,where--,history the ,grocer ,should ,know to ,judge ,qualities ,pepper is a commodity to be found in every grocery store1 but how many grocers know that the pepper plant--,piper nigrum--which produces the white and black pepper of commerce1 is a climbing vine-like shrub1 found growing wild in the forests of ,travanscore and ,malabar coast of ,india8 ,it is extensively cultivated in southwest ,india1 whence it has been introduced into ,java1 ,borneo1 the ,malay peninsula1 ,siam1 the ,philippines and the ,west ,indies4 ,pepper in the time of ,alexander the ,great was considered an extremely choice article and1 like gold and precious stones1 was for many generations found only on royal tables4 ,during the ,middle ,ages1 it was used as money in payment of tolls1 etc41 hence the custom of 8pepper corn0 rentals1 i4 e41 a nominal rental or perpetual lease2 and its high price is said to have been one of the causes which led the ,portuguese to seek a sea passage to ,india4 ,the pepper plant grows naturally to #bj ft4 in height1 but is cultivated on trellises or poles1 about #aj or #ab ft4 high and is propagated by cuttings or suckers4 ,it has a soft stem1 the leaves are #d to #f in4 long1 tough1 glossy1 broadly ovate1 with #e to #g nerves1 and grow opposite and alternate to a pendulous spike #e to #h in4 long1 having #bj to #ej white flowers that ripen into a one-seeded fruit with a fleshy exterior4 ,this fleshy berry1 covering a soft stone1 is about the size of a pea and is at first green1 but in ripening turns red1 which gradually darkens to a deep chocolate shade4 ,the vine begins to bear when #c or #d years old and continues bearing for the next #aj or #ae years4 ,it is in perfection at its eighth year4 ,illustration ,there are two crops a year--,july and ,december--which yield #e to #f lbs4 of dried pepper each for a single vine4 ,when the berries are ripe the stalk is pinched off by hand and placed in an oblong cane basket1 slung horizontally behind the plucker by a rope around his waist4 ,the rounded ends of the basket extend a little on either side1 so that the basket can be easily filled by either hand of the workman4 ,the berries are rubbed off the spikes by hand and placed on mats or on the bare ground1 to dry in the sun1 when the weather is fair4 ,in damp or cloudy weather they are placed in shallow1 open baskets before a gentle fire4 ,if the berries are left too long on the vines they lose part of their aromatic1 pungent hot taste1 and if gathered too soon they become broken and dusty in drying4 ,after drying1 when they become black and shriveled up1 they are cleaned and winnowed4 ,good black pepper is firm and not too deeply wrinkled1 does not easily crumble or break in the hand1 it is also heavy and readily sinks in water4 ,the inner seed should be hard1 round and smooth and of a grayish-brown color4 ,the outside pericarp should be brownish-black4 ,a yellow tinge betrays over-ripeness and consequent loss of strength4 ,a reprehensible practice among some dealers to hide defective peppers is to artificially blacken them and polish with oil4 ,the usual method of judging quality is by weight1 the grades technically being known as heavy1 or shot1 half-heavy and light peppers or corns4 ,a one-litre measure may be filled with the pepper and the contents weighed1 or #ajj corns of average size counted and their weight ascertained4 ,the variations of peppers of different qualities1 according to their habitat1 are given in the following table3 ,weight ,variety-- per litre ,singapore #dgf grams ,tellicherry #edh 0 ,lampong #eaa 0 ,mangalore #egd 0 ,malabar #egj 0 ,acheen #djg 0 ,it is evident that the moisture present in the corns plays an important part in the determination of the weight1 and it will be necessary to bring the peppers up to the stated water content by either drying them or placing them in a moist atmosphere1 or first weigh them dry and weigh again4 ,a slight variation1 however1 from the figures given1 is unavoidable4 ,singapore ,pepper--,the principal part of this import is the product of ,sumatra1 ,borneo and ,siam1 collected at ,singapore4 ,a considerable quantity1 however1 is the products of the ,straits ,settlements themselves4 ,it is of large size and of a fairly uniform quality1 but as pepper powder it is not much esteemed1 owing to the manner of drying1 giving it a smoky flavor that buyers can distinguish ,singapore pepper from peppers grown elsewhere4 ,tellicherry and ,alleppey are much alike in appearance1 both being light brown in color4 ,they too1 like the ,malabar peppers1 are sun-dried4 ,mangalore 7,india7 pepper is heavy1 large1 of a deep black color1 very clean1 and of uniform size4 ,when powdered it is of a greenish-black appearance4 ,the pepper shipped from ,penang is called ,irang pepper and is grown in ,sumatra4 ,from the east end of the same island comes the ,lampong pepper1 but this lacks uniformity1 and is light in color4 ,it is also sun-dried4 ,long pepper is the fruit spike of ,chivaci ,roxburgh1 a native of ,malabar and ,chavica officinarum1 a native of the ,india archipelago2 they are both climbing plants4 ,the first pods1 or catkins1 about #a in4 long1 grow nearly straight1 and opposite the leaves4 ,they are gathered before they are ripe and dried in the sun1 when they become brown or dark green in color and rough to the touch4 ,they lack the pungency of the black variety4 ,the long pepper plant dies at the end of #c years1 and after the fruit is collected the vine dies down to the ground4 ,the fruit grows so close together on the spike that when ripe they become one solid mass4 ,there is also a variety of long pepper called elephant pepper4 ,long peppers are mostly used for pickles4 ,a medium1 called ,pippua moola1 is made from the roots and stems2 it is very stimulating4 ,cubeb peppers are the berries of the vine ,cubeb officinalis1 a product of ,java1 ,borneo and ,sumatra1 but mostly imported by way of ,batavia and ,canton4 ,they are of a gray color1 about the size of black pepper1 somewhat longer1 more wrinkled and with a short slender stalk4 ,they have a hot1 camphor taste4 ,another kind is distinguished by a mace-like odor and taste4 ,cubebs are now mostly used as a medicine4 ,ashantee or ,west ,african pepper is the dried berry of a pepper plant which grows in tropical ,africa4 ,it is smoother and smaller than the black pepper and resembles the ,cubeb very closely4 ,in taste it resembles the ordinary black pepper4 ,at one time its importation was forbidden by the king of ,portugal1 as it threatened to interfere with the commerce of ,india4 ,betel pepper is the berry of ,chavica betel1 a species of climbing vine largely cultivated in the ,east ,indies1 ,ceylon1 ,burma1 ,siam1 etc4 ,it furnishes the leaves which are used along with arecanut and other ingredients to compose the favorite stimulant chewing mixture of the people of ,india4 ,white pepper is from the same plant as black pepper1 with the difference1 that to make white pepper the pepper corns are not picked until fully ripe2 they are then soaked in water for #g or #h days1 or heaped up so that the pulp ferments1 then they are rubbed by hand1 or on a coarse cloth1 if the quantity be small1 or trampled under foot if the quantity be large2 this operation deprives them of the pulpy skin or husk1 and the greenish-white seeds which remain are the white peppers of commerce2 then they are re-dried1 either in the sun or by artificial heat4 ,white pepper is bleached whiter by a chemical process4 ,if the berries be left on the vines until over-ripe they lose their pulpy husk by natural decay and thus become actually white pepper1 altho in reality they are the kernels of black pepper4 ,singapore white are berries cultivated in the neighboring islands and the husks are removed at ,singapore by hand and friction before the berries are fully dried4 ,penang white is really grown at ,sumatra1 but imported into ,penang in a dried state4 ,there the berries are soaked in lime and water for several weeks1 until the pulp is soft1 when it is rubbed off by hand and washing2 the berries are then re-dried4 ,siam white are berries prepared in the same manner as ,singapore white1 from berries grown in ,siam4 ,the dried black peppers1 as imported1 are also decorticated or deprived of their husks by machinery1 the result being white pepper1 which is sometimes bleached4 ,the active properties of pepper are an acrid resin1 a volatile oil1 and a crystallizable1 colorless substance called pipertine1 or peperic4 ,why white pepper should be preferred before the black is one of the anomalies of the trade4 ,white pepper has really only about a quarter the strength of black pepper1 and is the least economical to use for these reasons3 7#a7 ,because of being allowed to ripen it loses much of its pungency4 7#b7 ,because it is deprived of the outer skin or husk1 which contains much of the constituents which go to make good pepper4 7#c7 ,because it contains scarcely a trace of piperin1 one of the most active principles of pepper4 ,pepper rapidly deteriorates under atmospheric influences1 and large stocks should not be carried unless provisions are made for storing it in air-tight receptacles1 for1 unless this precaution is taken1 the goods in a few months will have lost their pungency1 which is an essential characteristic of good pepper4 ,pepper is a stimulant1 and used in moderate quantities is an aid to digestion4 ,in ,india an infusion of it is used to create an appetite and as a cure for gout and palsy4 ,it is also used in cases of cholera-morbus4 ,a liniment is made from the berries for rheumatism1 and the root is employed as a tonic stimulant and cordial4 ,,cumin1 ,,or ,,cummin ,,seed ,also ,caraway1 ,coriander1 ,cardimons1 ,poppy1 ,aniseed1 ,saffron and ,turmeric ,described4 ,cumin1 or ,cummin ,seed ,the aromatic fruit or seed of a plant of the genus ,umbellefera4 ,it is referred to in ,scripture 7,matt4 xxxiii3#bc74 ,as salt was a symbol of friendship1 8shearers of salt and cummin0 meant intimate friends4 ,the seeds are linear and flat on one side and convex or striated on the other4 ,their odor and properties resemble the caraway1 or anise seeds1 and they are often called bastard anise4 ,they are used in ,germany in bread1 in ,holland they are frequently put into cheese4 ,norwegian anchovies in kegs are frequently flavored with them1 and they are also used in making curry powder1 as a carminative flavoring1 and in veterinary medicines1 etc4 ,caraway ,seed ,the caraway plant has a branching stem #b or #c ft4 high1 with finely divided leaves and dense umbels of white or pinkish white flowers4 ,the leaves are frequently used to flavor soup and the roots1 which taper like a parsnip1 and when young are boiled and eaten as a vegetable4 ,the seeds are oblong1 pointed at both ends1 thickest in the middle1 striated on the surface and of a crescent shape1 they have an aromatic smell and warm1 pungent taste4 ,from the seeds is obtained a volatile oil called oil of caraway1 of a pale yellow color which turns dark with age2 it is frequently adulterated with oil of cumin4 ,after the oil has been extracted the seeds are called 8drawn caraways10 and by way of deception are often mixed with good caraway seeds4 ,they can be told by their shrunken1 dark appearance4 ,the color of the ,english caraway seeds is a deep brown1 those of ,germany and ,holland are larger and of a light blue-brown color1 while those from ,russia1 ,poland and ,bohemia are small1 of a blackish brown color1 and mixed with a good deal of dirt4 ,there is a variety of a light brown color1 about twice the size of the ,english caraways1 imported from ,mogador4 ,caraway seeds and oil are used medicinally1 as a flavoring by bakers and confectioners1 in compounding various liquors1 particularly that known as ,kummel1 and in making ,scotch cavie1 or caraway1 comfits2 for this purpose the seeds are coated with sugar and colored red1 pink1 blue1 yellow1 etc4 ,coriander4 ,the word 8coriander0 is derived from the ,greek word ,koriannon1 a bed-bug1 referring to the disagreeable smell of the whole plant when fresh1 but the ripe and perfectly dried fruit has an agreeable smell and a sweetish1 aromatic taste4 ,its an annual or bi-annual plant1 of the genus ,umbelliferce1 native of ,south ,europe1 with a branching stem #a or #b ft4 high4 ,the lower leaves bipennate1 the upper ones being more compounded and divided into very narrow divisions4 ,the fruit is globose1 containing round slightly ribbed or ridged seeds1 about as large as black pepper1 very light1 of a yellowish brown or straw color externally2 inside the husk of each seed are two closely fitting hemispherical mericarps4 ,the seeds are used in medicine as a carminative4 ,they cover the taste of senna leaves better than any other substance2 are occasionally mixed with curry powder2 in domestic economy they are used by confectioners and bakers as flavorings1 being often mixed with bread in the north of ,europe4 ,a cordial is made from them1 and they are used for flavoring spirituous liquors1 particularly gin4 ,cardamons4 ,cardamons consist of the seeds of two species of plants1 the ,elettaria of ,malabar and the ,amomon of ,china1 ,guinea and other parts of the ,east ,indies4 ,as the seeds of the two species differ in some respects we will describe the ,ellettaria kind4 ,the plant1 which grows #e to #aj ft4 high1 has a reed-like habit and bear long1 loose racemes of flowers1 succeeded by triangular capsules1 of a dirty white color1 containing a number of dark brown1 angular seeds about the size of mustard seeds4 ,the capsules or fruits1 which vary from in4 to #b in4 in length1 are collected from wild plants and also from plantations1 the latter being generally laid out in partially cleared forests in which the wild plants are known to occur4 ,when about #c years old the plants begin to bear4 ,the capsules do not all ripen at the same time1 and the harvest lasts for nearly two months4 ,the capsules are gathered before they are ripe and then cured in the sun1 after which the stalks and remains of flowers are carefully removed by means of scissors4 ,they are then graded into 8shorts10 8short-longs10 and 8long-longs10 according to their length2 sometimes they are mixed and classed as lesser or greater cardamons4 ,cardamon seeds are exported in the capsules in order to prevent adulteration4 ,the seeds have a very delicate aroma and are slightly pungent4 ,they were well known to the ancients1 and are used at present in medicine1 particularly in veterinary practice1 also in flavoring culinary sauces1 soups1 curries1 cordials1 pastry1 and for imparting a factitious strength to vinegar1 beer1 wines and spirits1 especially gin2 their use creates a thirst4 ,the seeds depend for their quality on a pungent essential oil1 of which they contain about #c per cent1 called oil of cardamons2 they also contain about #aj per cent of a fixed oil4 ,the seeds of the 8,amomum0 species of cardamons are bright black in color outside1 white inside and small and angular in shape2 they are slightly aromatic1 very hot and pungent4 ,cardamons are known as grains of ,paradise1 ,melegueta pepper1 ,guinea grains and ,guinea pepper4 ,poppy ,seeds ,poppy seeds are not unlike fine gunpowder in general appearance1 being very small1 dark blue--nearly black in color2 they are obtained from the same plant that yields opium 7,papavar somnniferium1 or white poppy47 ,the seeds are not narcotic1 and have a sweet taste1 are oleaginous and nutritious4 ,they are largely used in some parts of ,europe in pastry1 confectionery and as a substitute for almonds4 ,under the name of 8,maw seeds10 they are sold as food for birds during moulting season4 ,poppy seed oil is sometimes used as an adulterant in olive oil2 it is also used as an illuminant and for painting4 ,fennel ,fennel is a tall1 stout1 aromatic herb of the parsley family1 with finely dissected leaves1 which are boiled and served with salmon1 mackerel1 etc41 as a seasoning2 the flowers are yellow4 ,a species--,f4 dulce--is cultivated in ,italy as celery is with us2 and its blanched stems are said to be more tender and delicate than celery1 with a slight flavor of fennel4 ,the seeds of another species--,f4 panmorium--grown in ,bengal1 have a warmish1 very sweet taste and aromatic smell1 and are used in making betel1 in curries1 and also used as a carminative4 ,fennel seeds resemble aniseeds in appearance and taste1 and are often sold for such2 they are a little longer and of a light brown color4 ,the ,indian seeds are the largest1 the ,italian and ,japanese the smallest4 ,they are used in confectionery1 cookery and are sometimes chewed by the people of ,france and ,germany4 ,fennel water is made from the oil obtained from the seeds4 ,and he who battled and subdued ,a wreath of fennel wore4--,longfellow4 ,aniseed ,aniseed is an annual plant of the order of ,umbelliferae of the parsley family1 a native of ,egypt1 but also extensively cultivated in ,russia1 ,germany1 ,malta and ,spain4 ,aniseed is very similar in appearance to the poisonous hemlock seed1 for which it has sometimes been mistaken4 ,the seed1 which is a little larger than a pin's head1 is of a greyish-green color4 ,they have an aromatic smell1 and warm1 sweetish taste1 and are used in condiments1 in cookery and in the preparation of liquors1 also in medicine as a stimulative stomachic to relieve flatulence1 etc41 particularly in infants4 ,the properties of aniseed are due to a nearly colorless or sometimes blue volatile oil4 ,aniseed oil with water and sugar is much used in ,italy as a cooling drink4 ,the leaves of the plant are sometimes used as a seasoning and for garnishing4 ,star aniseed1 or ,china aniseed1 is the fruit of a small evergreen tree of the order ,magnoliacae1 somewhat resembling a laurel4 ,it receives its name from the star-like form of the fruit or capsule1 which consists of a number 7#f to #ab7 of hard1 woody1 one-sided follicies or carpels ending in a point1 each containing a single brown1 shiny seed4 ,star aniseed is held in high esteem by the ,japanese and is planted near their temples1 the seeds being burned as incense in the temples and over the graves of relatives4 ,the whole plant is carminative1 and is used by the ,chinese as a stomachic and as a spice in their cookery4 ,the qualities of the seed and oil closely resemble those of the common aniseed and the oil is exported to ,europe for the same purpose--flavoring liquors4 ,saffron ,consists of the dried stigmas of the autumn or fall crocus plant 7crocus sativus71 which should not be confounded with the spring crocus 7crocus vernus71 to which it is nearly allied4 ,the crocus derives its name from ,crogeus--which is from the ,greek word ,krokus1 yellow--the modern ,korghy in ,cilicune1 where it was grown in ancient times4 ,the word 8crocodile0 is derived from the ,greek words ,krokos1 yellow1 and deilos1 fearful1 on the ancient supposition the animal avoided the place where saffron grows and only sheds real tears when in the vicinity of a crocus field1 hence ,fuller says3 8,the crocodile tears are never true1 save he is forced where saffron groweth40 ,the phrase1 8crocodile tears10 arose from the idea that the crocodile pretended to cry over the victims it had devoured4 ,saffron was of great importance ages ago4 ,it is mentioned in the third chapter of ,solomon's ,songs2 it was in favor among the ancient ,greeks as a dye1 and with both them and the ,romans as a perfume4 ,the streets of ,rome were sprinkled with saffron when ,nero made his entry into that city4 ,in the middle ages it was employed in cookery and as a drug1 and it is on record that as late as the fifteenth century persons were burned alive in ,muremburg for adulterating saffron4 ,it was introduced to ,england in #acci from ,tripoli by a pilgrim who had a stolen bulb in the hollow of his staff4 ,its main use was to color pastry and confectionery1 hence3 8,i must have saffron to color the warden pies0 7,shakespeare's ,winter's ,tale1 act #d1 scene #a74 ,the town of ,saffron ,waldron in ,essex1 derives its name from the fact of its being cultivated in that neighborhood until #agfh4 ,the cultivation of the crocus for saffron in ,england has entirely died out2 altho the people of ,cornwall at the present day use more saffron than all the rest of ,great ,britain4 ,it is cultivated in ,china1 ,cashmere1 ,persia1 ,asia ,minor1 ,egypt1 ,austria1 ,hungary1 ,russia1 ,italy1 ,france1 but the chief source of supply is ,spain4 ,a saffron field is not in full bearing until the end of the second year1 at the end of the third year it is exhausted1 and it is said that the soil is so poisoned that it cannot be used for any other crops for several years4 ,each acre produces from #fjj1jjj to #gjj1jjj bulbs and each bulb #b or #c flowers4 ,about #aej1jjj flowers are required to produce #b lbs4 of fresh pistils1 which when dried are reduced to one-fifth of that weight4 ,the small yield1 the labor required1 the care in culture and the difficulty of preserving the product in a good state renders saffron an expensive article--about #hj;c an ounce4 ,on the seed-bearer of the flower there is a thread-like hook or fork1 which at its upper head terminates in three thick1 dark1 orange-colored nerves or tissues2 to save and collect these tissues the flowers are gathered in the fall1 just as they are breaking1 or a little before2 they are plucked early in the morning1 and these little masses are then pulled out with a considerable portion--about #a in4 of thread-like stem1 to which they adhere4 ,they are then dried over little charcoal fires or in the sun4 ,it is this dried stigma1 the trifid orange-colored tops of the central organ of the flower1 that is the saffron of commerce4 ,the remainder of the flower is useless4 ,saffron as it generaly comes to the trade consists of a large number of crooked and mixed-up threads1 of an orange-red color2 it has a peculiar1 sharp1 rooty and pungent smell1 and a bitter balsam-like taste2 that of a whitish yellow or blackish color is old and inferior4 ,the great solubility of saffron prevents its use as a dye for fabrics1 its place being taken by aniline dyes4 ,its coloring power is remarkable1 a single grain rubbed to a fine powder with a little sugar will impart a distinct tint of yellow to #aj gals1 of water2 soaked in spirits or warm water it will yield three-fourths of its weight of a deep orange yellow coloring matter1 which is perfectly wholesome1 and if kept tightly corked will keep for some time4 ,the chief uses of saffron are for flavoring and coloring confectionery and culinary articles2 it is also used as a perfume and is given to birds during the moulting season4 ,spanish saffron is divided into five grades1 according to the district in which it is cultivated4 ,it is generally wrapped in tinfoil and then in white tissue paper and packed in tin boxes or strong cartons4 ,on account of its high price saffron is often counterfeited or adulterated with the petals of safflowers1 ,african saffron1 ,meadow or wild saffron1 marigold1 arnica1 etc4 ,it is also loaded with glycerine1 glucose1 dyed vegetable filamenta1 honey1 sulphate of soda1 barium sulphate1 etc41 and exhausted saffron is sometimes re-colored with aniline dye4 ,the stigma of genuine saffron immediately expands on being moistened with warm water1 and its form is so characteristic that it cannot be mistaken for the flowerets of any of its adulterates4 ,cake saffron is generally made from the dried flowers of the safflowers--a thistle-like plant of the aster family--or the florets of the saffron plants made into a paste with gum-water2 it is used for dying and making rouge4 ,turmeric ,turmeric is an ,east ,indian plant 7curcuma longa7 of the ginger family1 with the same properties as ginger1 only not so powerful4 ,it is also grown in ,zanzibar1 ,china and the ,malayan archipelago4 ,it is a stemless plant with dark green leaves varying from #f in4 to #bd in4 long and #c in4 to #f in4 wide1 flowers of a dull yellow color and a tuberous root varying in thickness from that of a quill to in4 in diameter and often a foot long1 with joints or ring-like swellings at short intervals2 of1 a yellowish to orange color outside and sometimes white and sometimes orange color inside4 ,they are classed as long or round tubes according to their shape4 ,from the root is made a kind of arrowroot much relished by the natives of ,india to color their faces4 ,in medicine it is used as a cordial or stomachic2 as an anti-scorbutic1 and for stimulating the digestive organs4 ,in a fresh state it is given to expel intestinal worms and in diarrhoea4 ,it is used in varnishes and ointments and as a dye for silks and woolens1 but it is now chiefly employed in making ,indian curries or pickles1 mustard1 compounds1 pudding spices1 chow-chow pickles4 ,a kind growing in ,bengal1 called 8,mango ginger10 from its resemblance to the mango1 is used for the same purpose as ginger4 ,turmeric paper is a bibulous paper1 yellow from saturation with the extract of turmeric1 used as a test for alkalies1 by which it is turned brown or red4 ,turmeric is also made from the roots of the canna1 a member of the same family of plants cultivated at ,sierra ,leone4 ,turmeric is adulterated with yellow ocher and carbonate of soda4 ,turmeric is insoluble in cold water1 only partly soluble in boiling water1 but is quite soluble in alcohol1 forming beautiful yellow crystals4 ,nasturtium ,the flower buds and fruits of the common garden nasturtium are often used as a spice after being ground and dried2 they are also pickled like capers and used on fish1 meats1 etc4 ,the name is derived from nausa1 nose1 and tortus1 twist1 from the effects of its pungent smell or taste4 99 99 99 99 99 99 ,transcriber's note3 ,punctuation1 hyphenation1 and spelling were made consistent when a predominant preference was found in the original book2 otherwise they were not changed4 ,simple typographical errors were corrected2 unpaired quotation marks were remedied when the change was obvious1 and otherwise left unpaired4 ,a ,table of ,contents was added by the ,transcriber4 ,page #bh3 8the races of hands0 probably should be 8the races or hands04 ,page #cb3 8musterial0 probably should be 8material0 or 8materials04