Spices and How to Know Them
The cover image was created by the transcriber and is placed in the public domain.
A NATIVE OF JAMAICA ISLAND
W. M. GIBBS
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.
CHAPTER I.
CHAPTER II.
Walter M. Gibbs
---
CONTENTS
INTRODUCTION
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
CHEMICAL COMPOSITION OF CASSIA AND CINNAMON
THE CHEMICAL COMPOSITION OF MACE
WET MUSTARD OR FRENCH MUSTARD,
SAGE
MARJORAM
PARSLEY
SAVORY
THYME
SEED
CARAWAY
CORIANDER
CARDAMOM