CONTENTS
Reading edition
Introduction, 5, 6
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.
Black Pepper, 35-58
CHAPTER V.
White Pepper, 59-61
CHAPTER VI.
Long Pepper, 62-65
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.
Cloves, 108-121
CHAPTER XI.
Ginger, 122-135
CHAPTER XII.
Nutmegs, 136-151
CHAPTER XIII.
Mace, 152-156
The Chemical Composition of Mace 155
CHAPTER XIV.
Mustard, 157-168
Wet Mustard or French Mustard 161
CHAPTER XV.
Herbs, 169-179
Sage, 169
Marjoram, 171
Parsley, 172
Savory, 173
Thyme, 174
Seed, 176
Caraway, 176
Coriander, 177
Cardamom, 178