CHAPTER XIII
Vinegars, Spices, and Condiments
569. What is vinegar? 570. How is it made? 571. Give the three chemical changes that take place in its preparation. 572. Why is air necessary in the last stage of the process? 573. What ferments take part in the production of vinegar? 574. What is malt vinegar? 575. What materials other than apples can be used in the preparation of vinegar? 576. Give the characteristics of a good vinegar. 577. In what ways are vinegars adulterated? 578. What food value has vinegar? 579. Why should vinegars not be stored in metalware? 580. What dietetic value has vinegar? 581. To what materials do the spices owe their value? 582. What is pepper? 583. What is the difference between white and black pepper? 584. What compounds give pepper its characteristics? 585. How are peppers adulterated? 586. What is mustard? 587. Give its general composition. 588. How is it adulterated? 589. What is ginger? 590. How is it prepared for the market? 591. Give its general composition. 592. What is cinnamon? 593. What is cassia? 594. What gives these their taste and flavor? 595. What are cloves? 596. How are they prepared? 597. What is mace? 598. What is nutmeg? 599. Do the spices have any food value? 600. What is their dietetic value? 601. Why is excessive use of some of the spices objectionable?