CONTENTS
| Introduction, | [5, 6] |
CHAPTER I.
| Early History of Spices, | [7-9] |
CHAPTER II.
| Adulteration of Spices | [10-14] |
CHAPTER III.
| How to Detect Adulterations in Spices—their Formation and Analysis, | [15-34] |
| Potato Starch, | [21] |
| Maranta Starch, | [22] |
| Circuma, | [22] |
| Leguminous Starches, | [23] |
| Nutmeg Starch, | [23] |
| Capsicum Starch, | [23] |
| Pepper Starch, | [23] |
| Cinnamon Starch, | [24] |
| Buckwheat Starch, | [24] |
| Maize or Corn Starch, | [24] |
| Rice Starch, | [24] |
| Wheat Starch, | [24] |
| Barley Starch, | [25] |
| Rye Starch, | [25] |
| Oat Starch, | [25] |
| Reagents and Apparatus, | [30] |
| The Determination, | [32] |
CHAPTER IV.
| Black Pepper, | [35-58] |
CHAPTER V.
| White Pepper, | [59-61] |
CHAPTER VI.
| Long Pepper, | [62-65] |
CHAPTER VII.
| Capsicum, or Cayenne, | [66-74] |
CHAPTER VIII.
| Pimento, or Allspice, | [75-80] |
CHAPTER IX.
| Cinnamon and Cassia, | [81-107] |
| Chemical Composition of Cassia and Cinnamon, | [107] |
CHAPTER X.
| Cloves, | [108-121] |
CHAPTER XI.
| Ginger, | [122-135] |
CHAPTER XII.
| Nutmegs, | [136-151] |
CHAPTER XIII.
| Mace, | [152-156] |
| The Chemical Composition of Mace | [155] |
CHAPTER XIV.
| Mustard, | [157-168] |
| Wet Mustard or French Mustard | [161] |
CHAPTER XV.
| Herbs, | [169-179] |
| Sage, | [169] |
| Marjoram, | [171] |
| Parsley, | [172] |
| Savory, | [173] |
| Thyme, | [174] |
| Seed, | [176] |
| Caraway, | [176] |
| Coriander, | [177] |
| Cardamom, | [178] |