INDEX.
Reading edition
Absinthe, 40
Almond, 38
Allspice, 9
Anchovy Paste, 31
Anise, 14
Anisette, 40
Basil, 16
Bay Leaves, 18
Black Pepper, 12
Candle-Nut, 37
Capers, 25
Capsicum, vide chili, 20
Carachi, 32
Caraway, 15
Cardamon, 11
Cassia, 8
Cassareep, 32
Catsup, vide Ketchup
Cayenne, vide Chili
Celery, 16
Chartreuse, 40
Chervil, 16
Chili, 29
Chutney, 32
Cinnamon, 7
Clove, 6
Condiments, antiquity of, 2;
classification of, 3;
digestive value of, 1;
exhibition of, 41;
mediæval use of, 3.
Coriander, 13
Cumin, 13
Curaçoa, 39
Curry, 26
Devonshire Sauce, 33
Dill, 15
Fennel, 17
Fenugreek, 14
Garlic, 23
Ginger, 29
Grains of Paradise, 14
Guinea Pepper, 30
Horse-Radish, 28
Ketchup, 33
Kümmel, 40
Leek, 23
Lemon, 41
Lime, 41
Lime-juice Sauce, 33
Long Pepper, 13
Mace, 11
Maraschino, 40
Mint, 20
Mixed Seasonings, 31
Mustard, 26
Noyau, 39
Nutmeg, 10
Olive, 36
Onion, 22
Parsley, 19
Penang Spices, 31
Pepper, 11
Pickles, 35
Pistache Nut, 39
Ratafia, 39
Safflower, 24
Saffron, 24
Sage, 20
Salad Dressings, 35
Salt, 5
Samphire, 36
Sauces, 32
Shallot, 24
Soy, 34
Star Anise, 15
Summer Savory, 19
Sweet Marjoram, 21
Tabasco Sauce, 35
Tarragon, 22
Thyme, 19
Tonka-bean, 38
Turmeric, 25
Vanilla, 37
Verjuice, 41
Vinegar, 41
Winter Savory, 19
Worcestershire Sauce, 33