Mace, with flour buckwheat, wild mace, and corn meal. Cayenne, with rice flour, stale shipstuff, yellow corn meal, tumeric, and mineral red. Cassia, with ground shells and crackers, tumeric, and minerals. Cinnamon, with cassia, peas, starch, mustard hulls and tumeric, mineral cracker dust, burnt shells, or charcoal. Pepper, with refuse of all kinds, ground crackers, cocoanut shells, cayenne, peas, beans, yellow corn meal, buckwheat hulls, nutmegs, cereal, starch, mustard hulls, rice flour, charcoal, and pepper dust. Mustard, with tumeric for color, and cayenne to tone it up, cereal starch, peas, yellow corn meal, ginger, and gypsum. By comparing prices in the following table of ground and whole spices, we may see to what extent adulteration is carried on. This adulteration is so largely practiced that it has given rise to a branch of the manufacturing industry of great magnitude, which has for its sole object the manufacture of articles known as “spice mixtures,” or “pepper dust,” which are known to the trade by such technical abbreviations as “P. D.” This is a venerable fraud, which has expanded with rapidity. TABLE ────────────────────────────────────────────────── KINDS OF SPICE GROUND WHOLE PRODUCT PRICE ────────────────────────────────────────────────── Cassia, Batavia, 7 to 7½ cents 10 cents Cassia, China, 5¼ cents 42 cents Cassia, Saigon, 36 to 40 cents Cloves, Amboyna, 27 cents 32 cents Ginger, African, 5 cents 8 cents Ginger, Cochin, 13 cents 12 cents Mace, 50 cents Nutmegs, 110s, 48 cents Pepper, black, 18 cents 18 cents Singapore, Pepper, black, West 16 cents 15 cents Coast, Pepper, white, 29 cents 32 cents Penang, Pepper, red, 9 cents 10 cents Zanzibar, Pimento, 5 cents Mustard, yellow, 4 cents 12 cents Mustard, brown, 5 cents 12 cents ──────────────────────────────────────────────────