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] |