PROCEEDINGS OF UNITED STATES NATIONAL MUSUEM. 9 



IV.— SPICES, CONDIMENTS, AND FLAVORING MATERIALS. 



PB'clucfiaaBaaa'y cBassafication. 



A. Bea-a'acs aiad Fraaitts, a.ad Seeds. 



B. Beads. 

 C ]Leaves. 



I>. Ba.B'£i:s aaad SSasads. 



E. Koots. 



F. Micsoa'aBs. 

 O. OeecBa. 



H. "FBs3a." 



Allspice. (A). 



Anchovies. (H.) 



Almonds. (A). (Uunit). 



Alum.. (F). 



Anatto. Coloriu.o; substance. 



Angelica. 



Anise seed. (A). 



AsafcBtida. (G). 



Basil. (C). 



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



Borage. (C). 



Burnet. 



Calamus root. (E). 



Capers. (B). 



Capsicum. (A). Cayenne i)epper. 



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). 



(Baking powder.) 



