CLOVES.
Great fraud is often practised by the vender in the sale of this commodity, either by depriving the cloves of their oil, which is easily drawn from them either by distillation or by simple pressure, or by causing them to imbibe or absorb a quantity of water a short time previous to their sale. When the oil has been extracted, the fraud may be discovered by the cloves appearing shrivelled, light, of a paler colour than their usual dark brown hue when perfect, without the ball or knob at the top, and with little taste or smell. When they have been forced to imbibe water for the purpose of increasing their weight, the adulteration may be detected by pressure between the fingers, and by the flavour and fragrance of the exudation. When good and bad cloves have remained long intermingled, the bad gradually absorb oil from the good, in which case the fraud becomes difficult of detection.
The clove to be in perfection should be large sized, plump, heavy, of a fine fragrant smell, and a hot aromatic taste, not easily disappearing off the tongue; easily broken, and when pressed between the thumb and finger should leave an oily moisture upon them, producing a slight sensation of smarting.
CINNAMON.
Cinnamon is adulterated by either mixing cassia bark with it, or a portion of the genuine article, which has been deprived of its essential oil by distillation.
Good cinnamon is smooth and thin, not much thicker than royal or stout writing paper, and rather pliable; of a light yellowish cast, inclining to red, a fragrant aromatic smell, and an agreeable sweetish taste. Thick, hard, brownish coloured specimens, of hot, pungent, or a bitter taste, should be rejected.
The cassia bark, which bears a great resemblance to cinnamon, is thicker, of a coarser texture, breaks short and smooth; whereas cinnamon breaks fibrous and splintery. The best method, however, of distinguishing cinnamon from cassia is by the taste. Thus, when cassia is taken into the mouth, it forms a sweet mucilage, and seems, when good, to dissolve almost entirely, whereas cinnamon has a bitter taste, and produces a bitter dryness in the mouth.
Criteria for judging of nutmegs, ginger, mace, &c. will be found in “Domestic Comforts and Economy.”