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]