PKOCEEDINGS OF UNITED STATES NATIONAL MUSUEM. 1) 



IV.— SPICES, CONDIMENTS, AND FLAVORING MATERIALS. 

 Preliininavy classification. 



A. Bci'B-ies and Fruits, and Seeds. 



B. Buds. 

 C L<eaves. 



D. Barks and Rinds. 



£. Uoots. 



F. I?Iiucrals. 



Cr. Ouin. 



H. "Fish." 



Allspice. (A). 

 Anchovies. (H.) 

 Almonds. (A). (Burnt). 

 Alum. (F). 



Anatto. Coloring substance. 

 Angelica. 

 Anise seed. (A). 

 Asafoetida. (G). 

 Basil. (C). 



Bicarbonate of Soda. (F). (Baking powder.) 

 Borage. (C). 

 Burnet. 



Calamus root. (E). 

 Capers. (B). 



Capsicum. (A). Cayenne pepper. 

 Caraway seeds. (A). 

 Cardamum seeds. (A). 

 Cassia buds. (B). 

 Celery seeds. (A). Celery salt. 

 Cassia bark, (D), or bastard cinnamon. 

 Cayenne pepper. See Chillies. 

 Chicory. (E). 

 Chillies. (A). 

 Chocolate. See Cocoa. 

 Cinnamon. (D). 

 Citron rind. (D). 

 Cloves. (B). 

 Cocoa. (A). 

 Coffee. (A). 

 Coriander seed. (A). 

 Cream of Tartar. (F). (Baking powder.) 

 Dill. 



Fennel seeds. (A). 

 Garlic. (E). 

 Ginger. (E). Calcutta. 

 African. 



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