14fi FLAVORING AND BEVERACIE PLANTS 



(0.06%) very similar to tliat of mustard if not identical with 

 it. This oil is so powerful an irritant that it will raise blisters 

 when applied to the skin. Capers are flower-buds of the 

 caper-bush (Fig. 145), preserved in vinegar. They contain 

 a pcculia.' acid, and a volatile oil similar to that found in 

 garlic. 



Under the head of miscellaneous condiments might also 

 be included such sjiarp tasting vegetables as radish and 

 onion which have atfeady been considered. 



Fio. 14,5 



III.— CUiiKT-lm.sh. Floral di^igram. Pod. Hrcd entire 

 cut \-crtir:illy. (Baillon.) 



56. Essences are flavoring sul)stances extracted from 

 plants m various ways, often dissolved in water or alcohol, 

 and always in liciuid form. Peppermint obtained from the 

 whole plant (Fig. 14(3), wintergreen from the leaves and fruit 

 (Fig. 147), vanilla from the pods (Fig. MS I), l(-mon from 

 the rind of the fruit (Fig. 106), and ros<. from the petals 

 (Fig. 148 II, 148 III) are familiar examples. 



In peppei-mint, wintergreen, l(>mon, and I'ose the fla\-()ring 

 substance is a volatile oil. In \'anilla, it is a peculiar crystal- 

 line substance called runiUIn, wliich curiously enough occurs 



