10 PROCEEDINGS OF UNITED STATES NATIONAL MUSEUxM. 



IV.— SPICES, CONDIMENTS, AND FLAVORING MATERIALS. 

 Preliminary classification. 



Horseradish. (E). 

 Leeks. (E). 

 Long pepper. (A). 

 Liquorice. (E). 

 Lemon rind. (D). 

 Mace. (D), See Nutmeg. 

 Mustard. (A). 

 Nasturtium seeds. (A). 

 Nutmegs. (A). 

 Onions. (B). 

 Orange rind. (D), 

 Pepper, white. (A). 

 " black. (A). 

 Peppermint. (C). 

 Pimento. See Allspice. 

 Rocambole. (E). 

 Saffron. (Coloring material.) 

 Sage. (C). 

 Salt. (F). 

 Sarsaparilla. (E). 

 Shallot. (E). 

 Sassafras. (D). 



Sodium bicarbonate v. Bicarb, soda. 

 Star Anise seeds. (A). " Curry powder." 

 Summer savory. (0). 

 Sweet marjoram. (C). 

 Tarragon. (C). 



Tartaric acid. (Baking powder.) 

 Thyme. (C). 

 Turmeric. (E.) 

 YaniUa. (A). 



Wintergreen. (C). Checkerberry. 

 Yeast. (F). Compressed yeast, &c. 



^ ., „ ,^ T I.- 1 • X ( Pods used for garnishing 



^Snails'; (Medecago orbicularis). S^ ^^^^^^^ ,^^ ^^^.^^ ^^^ .^^ 



''Caterpi ars"(Spupiorussp). x ^^ ^^^^_^^, ^^^^^,^. ^^,^ 



- ^^ orms" (Astragulus hamosus). ( ^^^^^^^ ^^ ^;^^^j^ „ 



MINERAL SUBSTANCES USED IN ADULTERATION. 



Barytes. 

 Felspar. 

 Steatite. 



^^1^^- (582) 



