Chapter III

HOW TO DETECT ADULTERATIONS IN 15-34
SPICES—THEIR FORMATION AND
ANALYSIS,

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 107
Cassia and Cinnamon,

CHAPTER X.

CLOVES, 108-121

CHAPTER XI.

GINGER, 122-135

CHAPTER XII.

NUTMEGS, 136-151

CHAPTER XIII.

MACE, 152-156

The Chemical Composition of 155
Mace

CHAPTER XIV.

MUSTARD, 157-168

Wet Mustard or French 161
Mustard

CHAPTER XV.

HERBS, 169-179
Sage, 169
Marjoram, 171
Parsley, 172
Savory, 173
Thyme, 174
Seed, 176
Caraway, 176
Coriander, 177
Cardamom, 178

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