SPICES AND CONDIMENTS. 143 



tioii of volatile oil and that of higher and more delicate aroma. In con- 

 sequence cassia is largely substituted for cinnamon, and in fact not a 

 particle of ground cinnamon can be found in the market. It can be 

 found in the whole condition in good quality only in drug stores. Cas- 

 sia exists in many forms and qualities, and sells at wholesale at from 7 

 to 40 cents a pound. That known as Saigon is the best, and that ex- 

 ported from Batavia the poorest. Cassia buds also hold a small place 

 in the market. 



The detection of the substitution of cassia for cinnamon, since the 

 barks are of trees of the same species, is more difficult than is usually 

 the case and may prove troublesome to a novice. The presence of more 

 woody fiber in the latter with the aid of chemical analysis serves, how- 

 ever, as a reliable distinction. In the samples which have come into 

 our hands not a particle of material labeled ground cinnamon proved 

 to be anything other than cassia. The spice millers appeared, however, 

 to be satisfied to stop at this point and in only one case was there ad- 

 dition of cheap stuff to the cassia. When added there is no difficulty 

 in detecting it as has been done here and in Canada, where peas, starch, 

 ground shells, and crackers have been found in powder labeled both 

 cassia and cinnamon. 



The barks can, in most cases, and especially the cinnamon, be used 

 nearly as well in the whole condition and should at least be so pur- 

 chased and then ground. A slight acquaintance with the appearance 

 of the different qualities will teach one the proper selection to make. 



NUTMEGr AND MACE. 



These spices are different portions of the fruit of a tree known as the 

 nutmeg tree, Myristica fragrans, the nutmeg being the inner kernel and 

 the mace one of the outer coats or arillus. The tree grows principally 

 on the Banda Islands and the spices reach us through Londou. They 

 can always be obtained in their original condition and should be so 

 purchased. When ground they are mixed with diluents of various de- 

 scriptions, principally cereals and their refuse, which are easily detected. 



Owing to the infrequency of the sale of the powdered nutmeg and 

 mace, their adulteration has attracted but little attention. 



SOURCES OF OUR SPICE SUPPLY. 



Although the countries where the spices are grown have been al- 

 ready given in a general way and in a later chapter will be given more 

 in detail, these countries, in many instances, are not the direct sources 

 of our supplies. For instance, of the pepper imported in the fiscal year 

 ending June 30, 1886, amounting to nearly 12,000,000 pounds, over 

 8.000,000 came to us from England, and about 3,000,000 from the British 

 East Indies, including the ports of Singapore and Penang. In regard 

 to the other spices data are found in the annual statement of the Bureau 



