_Dear Mr. McCormick_: I have just received the report of the instructors who had charge of testing your products, and I am glad to tell you that it is a very favorable one. The report is that no one of the flavorings and spices was found unsatisfactory, and that the Orange Tipped Pekoe Tea was especially praised. We shall be very glad to know if you put your products on sale in New York, as in that case we shall certainly use them. Yours very truly, Isabel Ely Lord. [Illustration: (Herbs)] Marjoram Sage Caraway Caraway Cross section Fruit Tender Sage Leaves Manioc or Cassava Fruit Yellow Mustard Pearl Tapioca Pod English Granulated Tapioca German Cross section Cardamon Seed Brown Mustard German Bari Pod Cardamon Seed Plants—½ Natural size—fruit—Natural size Seed, Herbs, Etc. Caraway The Seed of the _Carum Carui_ is indigenous to Northern Europe and cultivated to some extent in the United States. The seed is used as a flavor in the preparation of many foods. [Illustration: Bee Brand Rubbed Sage] Cardamom Commonly spelled Cardamon. The Cardamoms of Java, Ceylon and Madagascar are much alike. Tapioca The product of the roots or tubers of the Manioc or Cassava is known as Tapioca. The plant is native to Brazil, but is cultivated in Jamaica and the Far East. There are two kinds of Tapioca—Pearl and Granulated. Both are made from the same rootstock under a slightly different process. Marjoram The leaf of a shrubby plant, a genus of the Mint family, native to the shores of the Mediterranean; usually called Sweet Marjoram. Mustard Mustard-Seed comes from Russia, Germany, England and Holland, and to some extent from California. There are two chief divisions, yellow and brown. The brown seed comes largely from Italy and is known as Bari. The term Trieste is frequently applied to all brown Mustard-Seeds. Mustard-Seed contains two oils, known as Essential and Fatty. The Essential Oil is soluble in water. In flavor and odor it closely resembles horseradish. The Fatty Oil is mild and tasteless, insoluble in water, and is sometimes used in place of olive oil. In manufacturing Mustard-Flour the seed is warmed, subjected to hydraulic pressure, which releases from fifteen to twenty-five per cent of the fatty oil. The residue is called Mustard-Cake. It is ground and bolted on fine sieves, separating the Mustard bran or hulls from the interior, making ground mustard or flour. Brown seed contains a larger percentage of the essential oil, and, therefore, makes a hotter or stronger flour than the yellow variety, and must be blended with flour from yellow seed. Sage