CHAPTER I. | Early History of Spices, | 7-9 | CHAPTER II. | Adulteration of Spices | 10-14 | CHAPTER III. | How to Detect Adulterations in Spices—their Formation and Analysis, | 15-34 | | Potato Starch, | 21 | | Maranta Starch, | 22 | | Circuma, | 22 | | Leguminous Starches, | 23 | | Nutmeg Starch, | 23 | | Capsicum Starch, | 23 | | Pepper Starch, | 23 | | Cinnamon Starch, | 24 | | Buckwheat Starch, | 24 | | Maize or Corn Starch, | 24 | | Rice Starch, | 24 | | Wheat Starch, | 24 | | Barley Starch, | 25 | | Rye Starch, | 25 | | Oat Starch, | 25 | | Reagents and Apparatus, | 30 | | The Determination, | 32 | CHAPTER IV. CHAPTER V. CHAPTER VI. CHAPTER VII. | Capsicum, or Cayenne, | 66-74 | CHAPTER VIII. | Pimento, or Allspice, | 75-80 | CHAPTER IX. | Cinnamon and Cassia, | 81-107 | | Chemical Composition of Cassia and Cinnamon, | 107 | CHAPTER X. CHAPTER XI. CHAPTER XII. CHAPTER XIII. | Mace, | 152-156 | | The Chemical Composition of Mace | | |
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