[Illustration: A NATIVE OF JAMAICA ISLAND] ------------------------------------------------------------------------ SPICES AND HOW TO KNOW THEM BY W. M. GIBBS [Illustration: Decoration] 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. ------------------------------------------------------------------------ CONTENTS 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 15-34 SPICES—THEIR FORMATION AND ANALYSIS, 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.