Spices and How to Know Them

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Walter M. Gibbs

CONTENTS

INTRODUCTION

CHAPTER I EARLY HISTORY OF SPICES

CHAPTER II ADULTERATION OF SPICES

CHAPTER III HOW TO DETECT ADULTERATIONS IN SPICES THEIR FORMATION AND ANALYSIS

CHAPTER IV BLACK PEPPER

CHAPTER V WHITE PEPPER

CHAPTER VI LONG PEPPER

CHAPTER VII CAPSICUM, OR CAYENNE

CHAPTER VIII PIMENTO, OR ALLSPICE

CHAPTER IX CINNAMON AND CASSIA

CHAPTER X CLOVES

CHAPTER XI GINGER

CHAPTER XII NUTMEGS

CHAPTER XIII MACE

CHAPTER XIV MUSTARD

CHAPTER XV HERBS

The cover image was created by the transcriber and is placed in the public domain.

A NATIVE OF JAMAICA ISLAND

SPICES
 
AND
 
HOW TO KNOW THEM

BY
W. M. GIBBS
MCMIX
COMPOSITION, PRESSWORK, AND BINDING
BY THE MATTHEWS-NORTHRUP WORKS
BUFFALO, N. Y.
Copyright, 1909, by
W. M. Gibbs, Dunkirk, N. Y.

TO THE PROGRESSIVE PLANTER AND HONEST MILLER OF SPICES, TO THE SCRUPULOUS AND CONSCIENTIOUS WHOLESALE AND RETAIL DEALER, TO THE EARNEST COMMERCIAL MAN, AND TO THE CONSUMER WHO IS PARTICULAR: THIS BOOK IS RESPECTFULLY DEDICATED.

                                                                                                                                                                                                                                                                                                           

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