CAPSICUM, OR CAYENNE, 66-74 CHAPTER VIII. PIMENTO, OR ALLSPICE, 75-80 CHAPTER IX. CINNAMON AND CASSIA, 81-107 Chemical Composition of 107 Cassia and Cinnamon, CHAPTER X. CLOVES, 108-121 CHAPTER XI. GINGER, 122-135 CHAPTER XII. NUTMEGS, 136-151 CHAPTER XIII. MACE, 152-156 The Chemical Composition of 155 Mace CHAPTER XIV. MUSTARD, 157-168 Wet Mustard or French 161 Mustard CHAPTER XV. HERBS, 169-179 Sage, 169 Marjoram, 171 Parsley, 172 Savory, 173 Thyme, 174 Seed, 176 Caraway, 176 Coriander, 177 Cardamom, 178 ------------------------------------------------------------------------ INTRODUCTION IT is with a certain feeling of helplessness and loneliness that I am venturing upon the attempt to trace out the history of spices, as I have not a spice grove or garden to step into for my information; but I must depend upon a far-distant country, where intelligence is but little above what it was five hundred years ago, where may be found the lair of the lion and the jungles of the tiger, where the elephant is used as a beast of burden, where the people file their teeth and color them black because they think natural white teeth too much like dogs’ teeth. The fact that such ignorance is general in the Spice Islands obviously makes my information the more difficult to obtain. Moreover, the camera and its uses are not known among the Malays, and the painter’s art is not among their imaginings. For these reasons, the illustrations I have obtained have been secured only at great cost, but they are as true to nature in color as it is possible for printer’s ink to make them. I hope they will aid me in realizing my purpose of making dealers in spices more familiar with their goods.