358 
On  Spices. 
r  Am.  Jour.  Pharmv 
i       July,  1892. 
to  fill  the  want  existing  in  every  community.  I  mean  the  supplying 
the  best  quality  of  every  spice  that  is  wanted,  and  this  can  be  done. 
All  that  is  required  is  to  know  where  they  are — then  select  them — 
and  pay  a  price  commensurate  with  the  quality.  Quality,  not  price 
buyers,  we  should  be.  Cupidity  for  gain  must  not  be  considered  or 
allowed. 
Spices  of  high  grade  are  not  cheap,  but  cheapest  to  the  consumer 
by  reason  of  their  excess  of  flavor,  and  are  more  remunerative,  for 
they  command  better  prices,  and  for  the  reputation  that  ensues  to 
the  seller. 
Here  let  me  emphasize  that  purity  means  nothing,  unless  fine 
quality  of  whole  goods  are  used  in  grinding  ;  it  is  simply  a  question 
of  how  much  essential  oil  and  aromatic  properties  are  contained  in 
the  crude  article;  it  is  these  properties  that  make  a  good  article 
effectual. 
The  manner  and  substances  used  in  falsifying  and  adulterating 
spices  the  literature  of  the  day  exposes — for  that  we  have  no  use, 
unless  to  learn  the  tricks — and  how  to  prevent  or  avoid  them. 
The  assigned  subject,  the  Selection  of  Spices,  suggests  that 
varieties  are  numerous,  which  and  what  are  the  best  to  select  from, 
and  keep  for  sale. 
At  the  present  time  the  plantation  or  cultivated  spices,  grown  on  the 
Penang  or  Prince  of  Wales  Islands,  lying  at  the  mouth  of  the  Straits 
of  Malacca,  such  as  cloves,  nutmegs,  mace,  etc.,  are  the  finest ;  these 
are  selected  at  the  place  of  their  growth,  and  afterwards  hand  picked 
in  London,  except  cloves,  which  are  cultivated  in  a  distinct  class, 
from  finest  Penang  to  commercial  Zanzibar,  the  Amboyna  and  Ben- 
coolen  being  intermediate  grades. 
The  Nutmegs  are  unlimed  and  very  large,  from  50  to  60  to  a 
pound,  rich  in  oil,  and  possess  a  fine,  delicate  aroma  of  great  flavor- 
ing strength. 
The  Mace  has  the  bright,  orange  yellow  color,  rich  in  fixed  oil  and 
aroma,  the  arils  being  very  perfect,  evidently  being  taken  off  the 
nuts  with  much  care. 
Peppers,  the  Malabar,  Singapore  and  Tellicherry,  black  and  white, 
full  developed,  heavy  fruit,  well  cleansed  by  sifting  and  washing,  and 
known  as  shot  pepper,  possess  the  greatest  amount  of  pungency  and 
fine  aroma;  also  the  largest  amount  of  piperine  and  oil. 
The  Malabar  black  [a  sample  exhibited]  is  a  special  production, 
