Spices and How to Know Them
by Walter M. Gibbs
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Language: English
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About this eBook
- Author
- Gibbs, Walter M., 1854-
- Credits
- Produced by Barry Abrahamsen and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
- Language
- English
- LoC Class
- SB: Agriculture: Plant culture
- Subject
- Spices
- Category
- Text
- Project Gutenberg
- eBook-No. 55897
- Release Date
- November 7, 2017
- Copyright
- Public domain in the USA.
Contents
- 1.SPICES AND HOW TO KNOW THEM
- 2.CONTENTS
- 3.INTRODUCTION
- 4.CHAPTER I EARLY HISTORY OF SPICES
- 5.CHAPTER II ADULTERATION OF SPICES
- 6.CHAPTER III HOW TO DETECT ADULTERATIONS IN SPICES—THEIR FORMATION AND ANALYSIS — POTATO STARCH — MARANTA STARCH — CIRCUMA — LEGUMINOUS STARCHES — NUTMEG STARCH — CAPSICUM STARCH — PEPPER STARCH — CINNAMON STARCH — BUCKWHEAT STARCH — MAIZE OR CORN STARCH — RICE STARCH — WHEAT STARCH — BARLEY STARCH — RYE STARCH — OAT STARCH — REAGENTS AND APPARATUS — THE DETERMINATION
- 7.CHAPTER IV BLACK PEPPER
- 8.CHAPTER V WHITE PEPPER
- 9.CHAPTER VI LONG PEPPER
- 10.CHAPTER VII CAPSICUM, OR CAYENNE
- 11.CHAPTER VIII PIMENTO, OR ALLSPICE
- 12.CHAPTER IX CINNAMON AND CASSIA — CHEMICAL COMPOSITION OF CASSIA AND CINNAMON
- 13.CHAPTER X CLOVES
- 14.CHAPTER XI GINGER
- 15.CHAPTER XII NUTMEGS
- 16.CHAPTER XIII MACE — THE CHEMICAL COMPOSITION OF MACE
- 17.CHAPTER XIV MUSTARD — WET MUSTARD OR FRENCH MUSTARD,
- 18.CHAPTER XV HERBS — SAGE — MARJORAM — PARSLEY — SAVORY — THYME — SEED — CARAWAY — CORIANDER — CARDAMOM
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