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Condiments, Spices and Flavors - Mary Elizabeth Green · 30 Tempting Spaghetti Meals

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  Speaker 1: Preface of Condiments, Spices and Flavors. This is a LibriVox recording.
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  Speaker 1: All LibriVox recordings are in the public domain. For more
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  Speaker 1: information or to volunteer, please visit LibriVox dot org. Read
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  Speaker 1: by Laurie Wilson. Condiments, Spices and Flavors by Mary Elizabeth Greene. Condiments,
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  Speaker 1: if properly used, assure digestion and hasten the absorption of
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  Speaker 1: food by the system. Theodore Child preface. In this pamphlet,
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  Speaker 1: no attempt has been made to give specific directions as
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  Speaker 1: to the uses of spices and condiments. It must be
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  Speaker 1: borne in mind that their usage results neither from the
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  Speaker 1: demands of fashion, nor of a vitiated sense of taste,
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  Speaker 1: but from their own germicidal and preservative qualities. From the
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  Speaker 1: spiced and perfumed mummies of the fabroes to the spiced
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  Speaker 1: apple and pickled pear of our own store rooms. The
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  Speaker 1: same reason for the use of spices exists their antiseptic qualities.
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  Speaker 1: A short account of the diverse kinds and qualities of
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  Speaker 1: these excellent substances may lead to his hope to a
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  Speaker 1: more intelligent use of them and cookery. Nothing has been
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  Speaker 1: said about adulteration. For while most of the adulterance of
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  Speaker 1: spices are harmless, still fraud lies in the fact that
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  Speaker 1: the buyer pays a high price for an article, part
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  Speaker 1: of which is worthless. As every housewife cannot be her
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  Speaker 1: own chemist, her safeguard lies in buying only of reliable
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  Speaker 1: spice houses. In the preface.
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  Speaker 2: Section one of Condiments, Spices and Flavors, This is a
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  Speaker 2: LibriVox recording. All LibriVox recordings are in the public domain.
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  Speaker 2: For more information or to volunteer, please visit LibriVox dot
• 1:58
  Speaker 2: Org by Daryl Nobles. Condiments, Spices and Flavors by Mary
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  Speaker 2: Elizabeth Green Condiments Spices and Flavors maxim as ancient as
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  Speaker 2: the time of Democritus of abderrah Reids, whatever pleases the
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  Speaker 2: palate nourishes. Modern science has proven the truth of this
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  Speaker 2: maxim and has given us acceptable reason. Why condiments are
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  Speaker 2: no more necessary in palace of connoisseur than in hut
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  Speaker 2: of Barbarian. Why they are as eagerly used by the
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  Speaker 2: native of Labrador as by the swarthy son of the Tropics.
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  Speaker 2: Why they are the property of mohammedan Confucian, Buddhist gentile
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  Speaker 2: and jew of all castes, races, and civilizations. Acting principally
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  Speaker 2: upon the nervous system through the sense of smell, Condiments
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  Speaker 2: stimulate the flow of both the saliva and gastric juices.
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  Speaker 2: They materially a digestion, and the familiar phrase to make
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  Speaker 2: the mouth water states a psychological fact. From this standpoint,
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  Speaker 2: the fragrant aroma of steaming coffee and the savory odor
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  Speaker 2: of a stew are as truly condiments as pepper and salt,
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  Speaker 2: for condiments are the magic wind which transforms most commonplace
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  Speaker 2: of foods into essence, subtle and delicious. They are equally
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  Speaker 2: appropriate to the steaming pottage of the French peasant and
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  Speaker 2: the sacrificial altar of Palestine and Greece. Nothing more closely
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  Speaker 2: tests the skill of the cook than his use of
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  Speaker 2: these appetizing flavors. Like Genii of the fairy tale, they
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  Speaker 2: are willing, versatile, and obedient as slaves. When master their
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  Speaker 2: pathway is strewn with sorrowful though most aromatic wrecks of
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  Speaker 2: soups and or diuvs. They should permeate food as incense
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  Speaker 2: does the atmosphere, delicate, impalpable, and as indescribable. As they
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  Speaker 2: are requisite the two abundant use of a certain condiment
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  Speaker 2: or spice, the lack of another, or the injudicious mingling
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  Speaker 2: of certain others, will ruin the finest pudding, sauce or soup. Ever,
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  Speaker 2: compounded condiments and spices are as ancient as civilization. The
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  Speaker 2: oldest books of the Scriptures, notably Exodus, Leviticus, job and
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  Speaker 2: the Cantacles, make frequent reference to salt and spices, substances
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  Speaker 2: which were then costly, chiefly dedicated to royalty and the
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  Speaker 2: uses of temple and altar. The Greeks followed the Semitic
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  Speaker 2: customs to some extent in their disposition of spices, not
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  Speaker 2: using them as largely in their food as having latter races.
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  Speaker 2: They were fond of aromatic flavorings, and it is said
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  Speaker 2: that the laurels of Greece, of which the cinnamon is
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  Speaker 2: a species, possess the ability to a greater extent than
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  Speaker 2: those of any other country, although all laurels have aromatic leaves.
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  Speaker 2: Homer in the Iliad refers with naive surprise to those
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  Speaker 2: people to the use of salt, and in the Ninth
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  Speaker 2: Book Pictures Patroclus as he strews a bed of glowing
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  Speaker 2: embers wide above the coals. The smoking fragrance turns and
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  Speaker 2: sprinkles sacred salt upon the urns. By the medieval Romans,
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  Speaker 2: condiments were well liked. They made, according to one author,
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  Speaker 2: a pickle from the tunny fish, just as their langorious
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  Speaker 2: descendants are doing today, and as prepared a condiment from
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  Speaker 2: the intestines of the mackerel. Liver of the capon, steeped
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  Speaker 2: in milk and Baccaffio's and dressed with pepper, was another
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  Speaker 2: of their highly seasoned dishes. In the thirteenth century, Dante,
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  Speaker 2: in the description of the alchemists and forges of the
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  Speaker 2: Tenth Gulf of the Inferno, referred to one Niccolo of Siena,
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  Speaker 2: who first the spices luxury discovered. Contemporary with him in England,
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  Speaker 2: William Langlan, of his vision of the peers the plowmen,
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  Speaker 2: inquired if thou in thy purse any hot spices. Frequent
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  Speaker 2: reference by the writers of that day indicates that these
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  Speaker 2: substances were expensive and used mainly by the luxurious. Venice
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  Speaker 2: had for many years controlled the trade in spices, which
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  Speaker 2: were brought overland from the Orient and immense caravans, and
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  Speaker 2: not until Diaz and Vasco da Gama in the fifteenth
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  Speaker 2: century rounded the cape of good hope. Did their costliness
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  Speaker 2: diminish After that event, spices and condiments seeks to be
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  Speaker 2: regarded merely as luxuries and became as necessary to the
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  Speaker 2: plainest of soups as the puree de volini alla barness
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  Speaker 2: of the French chift. All classes of people use condiments
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  Speaker 2: in some form, from the wealthy epicure who flavors his
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  Speaker 2: terrapin with mace, salt, pepper, and sherry, to the negro
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  Speaker 2: who sifts okra through his fingers into his gumbo soup,
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  Speaker 2: or the Indian sturing the contents of a steaming kettle
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  Speaker 2: with twigs or a sassafras. Condiments have been defined as
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  Speaker 2: those substances eaten with meat and combined with salt, while
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  Speaker 2: spices are chiefly added to articles containing sugar. They may
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  Speaker 2: be classified as follows. Aromatics clove, cinnamon, cassabud, pimento or allspice, nutmeg, mace, cardamoan, pepper, cumen, coriander,
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  Speaker 2: fine Greek, grains of paradise, anise, dill, caraway, basil, seville, celery, fennyl,
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  Speaker 2: bay leaves, summer savory, parsley, thyme, sage, sweet marjoram, mint, terragon, onion, leak, garlic, saffron, capers,
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  Speaker 2: turmeric and curry powder. Vegetables, pungent aromatics, mustard, horseradish, ginger, chilies, cayenne, pepper, mineral, salt,
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  Speaker 2: animal paste, in essence of shrimp, lobster, bloater, anchovy, et cetera, sauces, chetney, tabasco, lime, juice, worcestershire, ketchup, cherachi,
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  Speaker 2: casserepe and soy pickles. Various vegetables and fruits such as cucumber, olive, samphire,
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  Speaker 2: et cetera. Flavors vanilla, tonka, bean, almond, chocolate, orange, and
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  Speaker 2: various fruits acids, vinegar, lime, juice, ver juice, cordials, currical noya, ratafia,
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  Speaker 2: anisset cumel, absinthe, chartruse, maraschino, et cetera. And of section one.
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  Speaker 3: Section two of Condiments, Spices and Flavors. This is a
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  Speaker 3: LibriVox recording. All LibriVox recordings are in the public domain.
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  Speaker 3: For more information or to volunteer, please visit LibriVox dot org.
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  Speaker 3: Condiments Spices and Flavors by Mary Elizabeth Green salt to allspice.
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  Speaker 3: Salt is even more valuable as a condiment than as
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  Speaker 3: a preservative. It is used in every staple article of cookery,
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  Speaker 3: and has has been said Plutarch was right when he
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  Speaker 3: styled salt a condiment of condiments. Cereals and vegetables are
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  Speaker 3: tasteless without the addition of that mysterious quantity. A pinch
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  Speaker 3: of salt. Bread is insipid without a dash of it,
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  Speaker 3: as also our meats and puddings. Meats, when so cooked
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  Speaker 3: that their own salts are not extracted as when roasted,
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  Speaker 3: are more palpable without additional salt than any other food
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  Speaker 3: so prepared. Though salt is unused because unattainable by certain
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  Speaker 3: barbaric peoples, such as the Bedouins, it is considered to
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  Speaker 3: be a necessity by all others. Aristotle relates that in
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  Speaker 3: Greece a salt spring was believed to be a direct
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  Speaker 3: gift of the gods, Salt always comprising part of the
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  Speaker 3: religious offerings. Salt is referred to in the scriptures more
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  Speaker 3: than a score of times. In Leviticus we find the
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  Speaker 3: command that every oblation of thy meat offering shall be
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  Speaker 3: seasoned with salt. In job occurs the question can that
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  Speaker 3: which is unsavory be eaten without salt? The biblical comparison
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  Speaker 3: to salt which has lost its savor refers to the
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  Speaker 3: customs so retained in Oriental countries of adulterating with earth,
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  Speaker 3: the salt which finds its way to the extremely poor
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  Speaker 3: who cannot pay the original high price. So costly with
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  Speaker 3: salt in the ancient world that the old caravan roots
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  Speaker 3: were first formed for traffic in this article. The Solarian
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  Speaker 3: Way of Rome was so named because of its immense
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  Speaker 3: commerce and salt, and to this day the trade route
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  Speaker 3: across the Sahara is by this means mainly supported. Recently,
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  Speaker 3: the salt beds of Europe and the salt mines and
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  Speaker 3: wells of the Western Hemisphere have made this article so
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  Speaker 3: abundant that its cheapness effectively protects it from adulteration. Cloves
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  Speaker 3: are the unexpanded flowers of an evergreen tree found in
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  Speaker 3: the East Indies and indigenous to the Malacca Islands. They
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  Speaker 3: are called by the Chinese fragrant nails owing to the
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  Speaker 3: peculiar shape of the dried cloth buds, and the English
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  Speaker 3: word is derived from the Latin clavis. The French clow,
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  Speaker 3: also meaning nail. It is doubtful of clothes were known
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  Speaker 3: to the Greeks or Romans, the Venetians having first obtained
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  Speaker 3: them from the Arabians. While the clove trade was later
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  Speaker 3: monopolized by the Portuguese, then it was owned by the Dutch,
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  Speaker 3: who expelled the Portuguese from the Spice Islands in sixteen
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  Speaker 3: o five. The Dutch made great effort to control the
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  Speaker 3: entire spice trade of these islands, which was a source
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  Speaker 3: of abundant wealth, and were even known to furnish the
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  Speaker 3: market with the adulterated article the oil of clove being
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  Speaker 3: extracted by pressure and the buds being given a fresh
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  Speaker 3: appearance by a glaze of olive oil. They also preserve
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  Speaker 3: the mother clove or fully developed fruit. This resembles the
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  Speaker 3: olive in appearance, and being less pungent in flavor than
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  Speaker 3: the bud, makes a dainty sweetmeat. The clove tree is
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  Speaker 3: not hardy and grows best when planted in loamy soil
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  Speaker 3: sheltered from the winds by the hills. It has been
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  Speaker 3: introduced into the West Indies in Guiana, closed from the
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  Speaker 3: Malaccas and Ceylon, are more valuable, being richer in oil,
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  Speaker 3: darker in color, and far more aromatic. Cinnamon is the
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  Speaker 3: inner bark of a tree allied to the laurels. It
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  Speaker 3: is indigenous to Ceylon and the Penang Islands, although believed
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  Speaker 3: by some authorities to have originally come from China, where
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  Speaker 3: it has flourished since the remotest times. As it is
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  Speaker 3: mentioned in the Old Testament. It is conjectured that the
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  Speaker 3: Hebrews obtained it from the Arabians, who in turn procured
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  Speaker 3: it from India. Later it was mentioned by Herodotus. It
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  Speaker 3: is known that Hippocrates used cinnamon medicinally, and the modern
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  Speaker 3: medical world has but recently made the discovery that oil
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  Speaker 3: of cinnamon is a valuable antiseptic and germicide. Not until
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  Speaker 3: fifteen oh six was cinnamon discovered wild in Ceylon, and
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  Speaker 3: not until seventeen seventy was it improved by cultivation. The
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  Speaker 3: tree grows to a height of twenty and occasionally thirty feet,
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  Speaker 3: although as the bark from the young shootes is of
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  Speaker 3: finer flavor that only is used. Cinnamon shrubbed are cultivated
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  Speaker 3: in fields, the finest being located in the region of Colombo, Ceylon.
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  Speaker 3: The shootes, which grow in cluster of from four to
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  Speaker 3: ten are cut to the roots twice a year. After
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  Speaker 3: the rains, the epidermis is peeled off. The bark is
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  Speaker 3: put up in bundles about forty inches long, and thus
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  Speaker 3: dried and marketed. Three grades are exported. The finest thin
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  Speaker 3: of a brownish yellow color, fragrant and sweet of odor,
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  Speaker 3: and correspondingly high of price. It is also adulterated with
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  Speaker 3: Cassia bark, a cheaper production. Cascia is the inner bark
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  Speaker 3: of a species of cinnamon called Chinese cinnamon or Cassia lignea.
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  Speaker 3: The greater part of it is exported from China. The
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  Speaker 3: bark is put up in bundles about half the length
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  Speaker 3: of cinnamon bark, and is more pungent and less sweet
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  Speaker 3: of flavor. Cassia buds are the unripened fruits of the
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  Speaker 3: tree which produces Chinese cassia. In shape and size, they
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  Speaker 3: resemble clothes in aroma cinnamon and are usually preserved whole
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  Speaker 3: for sweet meats or spices. Cassia is mentioned by most
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  Speaker 3: as an ingredient of the holy oil, in palms, as
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  Speaker 3: of perfume, and in ezekiel as a spice. Allspice sometimes
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  Speaker 3: called Jamaica pepper and properly pimento is native to the
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  Speaker 3: island of Jamaica and has not been successfully cultivated outside
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  Speaker 3: of the West Indies. The pimento trees and evergreen of
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  Speaker 3: the myrtle bloom family, all of which are exotic trees,
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  Speaker 3: and reaches a height of thirty feet. The all spice
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  Speaker 3: of Commerce consists of the berries of this tree, exported
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  Speaker 3: whole after being dried, and so called because there aroma
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  Speaker 3: resembles that of cloves, cinnamon, juniper, and nutmeg. The berries
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  Speaker 3: are gathered when green, being left under twigs until dried
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  Speaker 3: by the sun, by which means all the essential oil
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  Speaker 3: is retained. End of section two read by Bry's Cries, Youngstown, USA,
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  Speaker 3: September twenty second, twenty twenty one. Section three of Condiments,
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  Speaker 3: Spices and Flavors. This is a LibriVox recording. All LibriVox
• 16:09
  Speaker 3: recordings are in the public domain. For more information or
• 16:12
  Speaker 3: to volunteer, please visit LibriVox dot org. Condiment Spices and
• 16:18
  Speaker 3: Flavors by Mary Elizabeth Green nutmeg to long pepper. Nutmeg
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  Speaker 3: is the kernel of the fruit of an exotic evergreen
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  Speaker 3: tree native to the Banda and other of the East
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  Speaker 3: Indian Islands. In appearance, it resembles the orange yielding fruit
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  Speaker 3: when eight or nine years of age and bearing for
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  Speaker 3: fifty or sixty years. It requires a light soil, moisture
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  Speaker 3: and shade, and cannot be propagated in regions in which
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  Speaker 3: these conditions are not present. The tree bears fruit during
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  Speaker 3: most of the year. In the Malacca and other islands,
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  Speaker 3: three crops a year being gathered. The fruit, which requires
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  Speaker 3: nine months in which to mature, is fully dried before
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  Speaker 3: the paracarp is removed and the kernel taken out. There
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  Speaker 3: are three varieties, the male or barren, the royal, and
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  Speaker 3: the Queen. The last a small round nutmeg, considered most valuable.
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  Speaker 3: The inferior nutmegs are used for the extraction of nutmeg
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  Speaker 3: butter or oil known as oil of mace. About six
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  Speaker 3: percent of volatile oil is contained. It is stated that
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  Speaker 3: more nutmegs are exported to the United States than to
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  Speaker 3: all Europe. The Dutch formally preserved the entire fruit kernel
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  Speaker 3: and paracarp in a syrup of sweet vinegar for sweetmeat.
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  Speaker 3: This nation, when in control of the spice trade of
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  Speaker 3: certain of the East Indian islands, made strenuous efforts to
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  Speaker 3: confine the nutmeg tree to the bandits, but the nutmeg bird,
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  Speaker 3: a species of blue pigeon, frustrated their designs by scattering
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  Speaker 3: the nuts all over the islands after feeding upon their
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  Speaker 3: pulpy covering. Determined that one time with the Dutch to
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  Speaker 3: keep the price of nutmegs high, that if an unusually
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  Speaker 3: large harvest occurred, part of it was burned by them.
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  Speaker 3: Mace is a reticulated arrow covering the kernel. When fresh,
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  Speaker 3: it is of crimson color, reaching a golden tin only
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  Speaker 3: when dried and after some months. In its properties, it
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  Speaker 3: is similar to the nutmeg. The leaves of the nutmeg tree,
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  Speaker 3: as well as the fruit, are highly aromatic. The cardamon
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  Speaker 3: is a member of the ginger family and is native
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  Speaker 3: to Malabar, Madagascar, and Ceylon. That from the latter country
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  Speaker 3: is of quite large size. It consists of a rhizome
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  Speaker 3: or rootstock, from which rise tall flaglike leaves. The flower
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  Speaker 3: stem springs directly from the root and is much shorter,
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  Speaker 3: bearing racemiform clusters of small white flowers. The fruit consists
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  Speaker 3: of greenish pods half an inch in length, each pod
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  Speaker 3: being three capsuled and containing numerous seeds. These seeds are
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  Speaker 3: pungent in flavor and constitute the valuable part of the plant.
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  Speaker 3: The pods are dried slowly, as rapid drying causes them
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  Speaker 3: to split, thereby losing the seeds. Cardamom seeds were used
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  Speaker 3: by the ancient Greeks both as a spice and as medicine.
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  Speaker 3: Pepper with cinnamon, salt and incense was one of the
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  Speaker 3: staple commodities which anciently passed over the caravan routes between
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  Speaker 3: Venice and India. At that time, its price was extremely high,
• 19:31
  Speaker 3: and according to E. M. Holmes, rents were frequently paid
• 19:35
  Speaker 3: in this article as late as the Middle Ages. After
• 19:39
  Speaker 3: the sack of Rome by the Barbarians, one of the
• 19:41
  Speaker 3: articles of tribute demanded by Alaric was a thousand pounds
• 19:45
  Speaker 3: of pepper. As late as the eighteenth century, the pepper
• 19:48
  Speaker 3: trade was confined to the Portuguese. In recent years it
• 19:52
  Speaker 3: has become one of the cheapest of our spices. The
• 19:56
  Speaker 3: pepper plant is a vine of the order Pipper's, which
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  Speaker 3: grows wild in China. Is also indigenous to Malabar and
• 20:04
  Speaker 3: other islands of the East Indies, and has been introduced
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  Speaker 3: into the West Indies. The plants require a rich, moist soil,
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  Speaker 3: bearing after the fourth year and continuing fruitful for from
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  Speaker 3: eight to fourteen years. The most famous of the pepper
• 20:19
  Speaker 3: islands are the Penang, which furnish more than half the
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  Speaker 3: amount produced by the entire East Indies. Only the berries
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  Speaker 3: of the pepper plant are valuable, and these, being gathered
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  Speaker 3: before fully developed, have a wrinkled appearance when dried. The
• 20:34
  Speaker 3: berries used for white pepper are decordicated either in the
• 20:38
  Speaker 3: islands or in London, and reach the United States ready
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  Speaker 3: for grinding. The finest grade passes through more than twenty
• 20:46
  Speaker 3: different operations before it is considered marketable. Black pepper differs
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  Speaker 3: from the white in the leaving on of the hull,
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  Speaker 3: which is black and contains the acrid principles of the flavor. Hence,
• 20:58
  Speaker 3: white pepper is pungent and fully as fine in flavor
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  Speaker 3: as the black. Shot pepper consists of the finest berries,
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  Speaker 3: those richest in oil. It is selected by throwing a
• 21:10
  Speaker 3: quantity of the berries in water. Those which sink are collected,
• 21:14
  Speaker 3: labeled and sold as shot pepper. Long pepper, referred to
• 21:18
  Speaker 3: by the Greeks as pippery macrone, is the unripe fruit
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  Speaker 3: of a species of pepper and inch or more in
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  Speaker 3: length and shaped like a spike. The flavor is similar
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  Speaker 3: to that of ordinary black pepper. African pepper is another variety.
• 21:34
  Speaker 3: Those best known to the Western markets are Penang, Tellicherry,
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  Speaker 3: and Malabar. End of section three read by Bryce Cries, Youngstown, USA,
• 21:45
  Speaker 3: September twenty fourth, twenty twenty one.
• 21:55
  Speaker 4: Section four of Condiments, Spices and Flavors. This is a libravox.
• 22:00
  Speaker 4: All LibriVox recordings are in the public domain. For more
• 22:03
  Speaker 4: information or to volunteer, please visit LibriVox dot org. Condiments
• 22:08
  Speaker 4: Spices and Flavors by Mary Elizabeth Green. Cuman to celery
• 22:14
  Speaker 4: cuman is a small herbaceous plant native to Egypt and
• 22:17
  Speaker 4: very early cultivated in the Mediterranean countries. It is now
• 22:21
  Speaker 4: grown in India, Sicily and Malta, the seeds only being valuable.
• 22:25
  Speaker 4: These contain a large proportion of essential oil, which gives
• 22:28
  Speaker 4: them an aromatic but acrid flavor. They are not now
• 22:31
  Speaker 4: used in cookery, though receipts are still extant, which prove
• 22:34
  Speaker 4: them to have once been considered a valuable culinary spice.
• 22:40
  Speaker 4: The Latin poets relate that the ancients used cuman seeds medicinally,
• 22:43
  Speaker 4: their effect being to produce languor. They are referred to
• 22:47
  Speaker 4: in Isaiah as being beaten out with a rod, and
• 22:49
  Speaker 4: also in the Mosaic law regarding tithes. Coriander is a
• 22:54
  Speaker 4: small umbiliferous plant native to the eastern of the Mediterranean countries,
• 22:58
  Speaker 4: but now cultivated quite generally in both Europe and America.
• 23:03
  Speaker 4: The fruits, erroneously called the seeds, are nearly always mentioned
• 23:06
  Speaker 4: in the earlier recipes for meats and puddings, and to
• 23:09
  Speaker 4: this day many a country housewife considers them indispensable to
• 23:12
  Speaker 4: the flavoring of dried apple pies. The plant grows wild
• 23:16
  Speaker 4: in all parts of Palestine, especially in the Jordan Valley.
• 23:21
  Speaker 4: Fenugreek is an herbaceous plant allied to the clover. It
• 23:25
  Speaker 4: is native to the Asiatic countries and is still cultivated
• 23:27
  Speaker 4: in France and Germany. The seeds were formerly used as
• 23:31
  Speaker 4: a spice, but now only as an ingredient of curry powder,
• 23:34
  Speaker 4: owing to their strong bitter and unpleasant flavor. Grains of
• 23:39
  Speaker 4: paradise are the dried seeds of a reed like plant
• 23:42
  Speaker 4: allied to the ginger family and indigenous to western Africa.
• 23:46
  Speaker 4: The fruit which contains the seeds is four or five
• 23:48
  Speaker 4: inches in length and of a bright red color. The
• 23:52
  Speaker 4: seed are now never used, excepting occasionally by brewers. Formerly,
• 23:56
  Speaker 4: they were esteemed as a spice for cookery, and were
• 23:58
  Speaker 4: one of the ingredients of the famous Norwich herring pies
• 24:01
  Speaker 4: of Old England. In flavor, they are extremely hot and pungent.
• 24:07
  Speaker 4: Anis is a little annual of the order umbilifery, and
• 24:10
  Speaker 4: scarcely more than a foot in height. It is indigenous
• 24:13
  Speaker 4: to Europe, although cultivated in many of the northern Mediterranean countries.
• 24:18
  Speaker 4: The seeds are powerful aromatics, used both medicinally and in
• 24:21
  Speaker 4: the preparation of a liqueur called aniset, which is to
• 24:24
  Speaker 4: the Italians what cumul is to the Germans. The star
• 24:29
  Speaker 4: Anis is a tree allied to the mongolias, the seeds
• 24:32
  Speaker 4: of which are stronger and less pleasant of flavour than
• 24:34
  Speaker 4: those of the common Anis. They are called star aniseed
• 24:38
  Speaker 4: from the star like shape of the fruit. The anis
• 24:41
  Speaker 4: mentioned in the New Testament as part of the tithes is.
• 24:44
  Speaker 4: A different plant, believed to be dil. Dil is a
• 24:48
  Speaker 4: small herb native to Spain which produces umbiliferous stalks of
• 24:51
  Speaker 4: yellow flowers, It is still cultivated in portions of temperate
• 24:55
  Speaker 4: europe An aromatic oil is extracted from the tiny seeds,
• 24:59
  Speaker 4: which are all so used whole for flavoring pickles. Caraway
• 25:05
  Speaker 4: is also an umbuliferous plant, growing wild in the meadows
• 25:08
  Speaker 4: and pastures of both Europe and Asia. It is cultivated
• 25:11
  Speaker 4: for its mildly aromatic seeds, although in the northern countries
• 25:14
  Speaker 4: of Europe the root, which resembles the parsnip, is also eaten.
• 25:19
  Speaker 4: No aromatic of temperate climates is more common than the
• 25:21
  Speaker 4: dainty white blooming plant. Growing in the kitchen gardens of
• 25:25
  Speaker 4: both hemispheres. Its seeds are used for the spicing of cheese,
• 25:29
  Speaker 4: cakes and candies, and in Germany in the rye bread
• 25:32
  Speaker 4: called kummel brought, which is universally eaten. The seeds are
• 25:36
  Speaker 4: also used in the making of an aromatic cordial called kumel.
• 25:41
  Speaker 4: Basil is not now used as extensively in cooking as formerly.
• 25:45
  Speaker 4: Its native haunts are India and Persia, although since it
• 25:49
  Speaker 4: yields gracefully to culture, it is to be found in
• 25:51
  Speaker 4: many old fashioned kitchen gardens. Its aromatic properties are similar
• 25:56
  Speaker 4: to those of other garden herbs, Chureville is an unbiliferous
• 26:01
  Speaker 4: annual possessing aromatic leaves and somewhat resembling parsley in flavor.
• 26:06
  Speaker 4: It is used in Europe as a pot herb for
• 26:08
  Speaker 4: soups and stews, but is chiefly known in America as
• 26:11
  Speaker 4: one of the obsolete delicacies which deserve to still be popular.
• 26:15
  Speaker 4: The root, which is fleshy and fusiform in shape, is
• 26:18
  Speaker 4: cooked and eaten by the people of southern Europe. Celery
• 26:22
  Speaker 4: is a veritable plebeian, originally growing wild in the ditches
• 26:26
  Speaker 4: and fens of Europe. A coarse, offensive, and poisonous vegetable.
• 26:30
  Speaker 4: Few plants are so susceptible to the influences of cultivation,
• 26:33
  Speaker 4: and it is difficult to recognize its unaristocratic prototype in
• 26:36
  Speaker 4: the tender, white and aromatic stalks of the garden product.
• 26:41
  Speaker 4: It belongs to the Parsley family, and every portion is
• 26:43
  Speaker 4: useful to the cook. From the daintily curled tops, which
• 26:46
  Speaker 4: may be used for both flavour and garnish, the stalks,
• 26:49
  Speaker 4: which may be eaten plain, dressed raw in salad, or
• 26:52
  Speaker 4: cooked to the seas, the flavor of which makes even
• 26:55
  Speaker 4: the poorest of soups relishable. The seeds are now commonly
• 26:59
  Speaker 4: ground for them, making of celery salt or celery pepper,
• 27:02
  Speaker 4: as the same product is variously called. A variety of
• 27:06
  Speaker 4: celery called celeiac is cultivated in certain European countries, notably Germany,
• 27:12
  Speaker 4: the root only, which is large and fleshy, being eaten.
• 27:16
  Speaker 4: The famous wild celery of Chesapeake Bay is simply eel grass,
• 27:20
  Speaker 4: an aquatic plant which bears no relationship whatever to the
• 27:23
  Speaker 4: umbilifery of which order celery is a species. End of
• 27:28
  Speaker 4: section four.
• 27:34
  Speaker 5: Section five of Condiments, Spices and Flavors. This is a
• 27:39
  Speaker 5: LibriVox recording. All LibriVox recordings are in the public domain.
• 27:44
  Speaker 5: For more information or to volunteer, please visit LibriVox dot org.
• 27:50
  Speaker 5: Read by Aaron Stone. Condiments, Spices and Flavors by Mary
• 27:55
  Speaker 5: Elizabeth Green Section five. Channel is an unboliferous plant native
• 28:02
  Speaker 5: to portions of temperate Europe and Asia, especially Portugal. The
• 28:07
  Speaker 5: fruits possess an aromatic flavor, while the tender shoots are
• 28:11
  Speaker 5: used for salad. The plant, in its culinary value, was
• 28:14
  Speaker 5: well known to the Romans and is today cultivated in
• 28:18
  Speaker 5: both Europe and America. The fruits of the European fennel
• 28:22
  Speaker 5: are used in the making of an aromatic drink, while
• 28:25
  Speaker 5: in America the plant is chiefly cultivated for its leaves.
• 28:29
  Speaker 5: It has been said that fennel is to fish what
• 28:32
  Speaker 5: meant is to lamb, and in certain of the Southern States,
• 28:36
  Speaker 5: mackerel is considered of too strong a flavor to be
• 28:40
  Speaker 5: eaten and less cooked with fennel. The fennel, thus used,
• 28:44
  Speaker 5: grows wild, the green leaves being tied in bunches and
• 28:47
  Speaker 5: boiled with the fish. Bay leaves are the leaves of
• 28:52
  Speaker 5: a shrub belonging to the Laurel tribe, which grows wild
• 28:55
  Speaker 5: in the Mediterranean countries. Among the Greeks, the bay leaf
• 28:59
  Speaker 5: was constant to the uses of poetry, heroism, and religion.
• 29:04
  Speaker 5: Not until later times was it used as a flavoring
• 29:07
  Speaker 5: for foods and for the decoration of various dishes. It
• 29:11
  Speaker 5: grows wild in certain of the Southern States, but the
• 29:14
  Speaker 5: leaves are usually exported from Europe. Dried, the leaves are
• 29:18
  Speaker 5: used in soups, stews, and pickles, and although the average
• 29:22
  Speaker 5: housewife finds it next to impossible to procure them, scarcely
• 29:26
  Speaker 5: A recipe for these articles of food but includes bay leaves.
• 29:30
  Speaker 5: Among its flavorings. Summer savory is a hardy little annual
• 29:35
  Speaker 5: which is long grown wild in southern Europe and is
• 29:38
  Speaker 5: now largely cultivated for culinary use. Both the summer and
• 29:43
  Speaker 5: winter savories are fragrant and are valuable in the seasoning
• 29:46
  Speaker 5: of sausages and gravies. Parsley is a native of the
• 29:51
  Speaker 5: island of Sardinia, and, having been improved in both fragrance
• 29:55
  Speaker 5: and appearance by culture, is more valuable than any other
• 29:59
  Speaker 5: herb for the garnishing of dishes. Its curled, crisp leaves
• 30:03
  Speaker 5: give the poorous salad or meat attempting appearance well sustained
• 30:08
  Speaker 5: by the fineness of flavor it imparts. Its flavor somewhat
• 30:12
  Speaker 5: resembles that of celery. The little herb may be seen
• 30:16
  Speaker 5: in nearly every garden during the summer months, and often
• 30:19
  Speaker 5: in a pot or kitchen window box during the winter,
• 30:23
  Speaker 5: from which it may be plucked fresh daily. The experienced
• 30:26
  Speaker 5: cook would part with any other half dozen condiments more
• 30:30
  Speaker 5: willingly than with parsley. The plant belongs to the young billifry,
• 30:35
  Speaker 5: which order includes the carrot, parsonip, and celery. It is
• 30:40
  Speaker 5: said to have come originally from Egypt and mythology represents
• 30:43
  Speaker 5: Hercules as adorning his head with its curled leaves. Time,
• 30:49
  Speaker 5: a little undershrub native to the Mediterranean countries, is allied
• 30:53
  Speaker 5: boltanically to sage, summer, savory, and sweet basil. It possesses
• 30:59
  Speaker 5: very small leaf and whirls of tiny lilac colored flowers,
• 31:03
  Speaker 5: from which thymol or oil of thyme, a valuable germicide,
• 31:07
  Speaker 5: is distilled in flavor. It is fragrant and aromatic, and
• 31:12
  Speaker 5: it may be readily cultivated in gardens. The wild time
• 31:16
  Speaker 5: of our banks, where ox lips in the nodding violet grows,
• 31:20
  Speaker 5: is a different variety of the same order. Its name
• 31:24
  Speaker 5: is derived from the Greek word thumos, meaning incense or perfume.
• 31:29
  Speaker 5: Sage is a small plant of the order Labeti and
• 31:33
  Speaker 5: is native to southern Europe. It has been so greatly
• 31:36
  Speaker 5: changed by cultivation that little semblance of the original plant
• 31:40
  Speaker 5: now remains in the sage of our gardens, excepting the flavor.
• 31:45
  Speaker 5: It was known to the ancients, and today its fragrant,
• 31:49
  Speaker 5: grayish green leaves constitute one of our commonest flavorings. It
• 31:54
  Speaker 5: was an english Man who once said that mint made
• 31:58
  Speaker 5: lamb out of an old sheep end quote. Perhaps he
• 32:02
  Speaker 5: loved it also because of the legend that it once
• 32:04
  Speaker 5: existed in the form of a beautiful maiden transformed by
• 32:08
  Speaker 5: persephone into the modest aromatic of our gardens. The mint
• 32:13
  Speaker 5: designated is that member of the Labiatti family known as spearmint,
• 32:18
  Speaker 5: native to Europe, but grown in all portions of the
• 32:21
  Speaker 5: United States and largely marketed. It is a small green herb,
• 32:26
  Speaker 5: the leaves being highly aromatic and when bruised, yielding a
• 32:30
  Speaker 5: valuable essential oil. It is equally liked in the mint sauce,
• 32:34
  Speaker 5: so indispensable to mutton and the mint juliup quote This
• 32:39
  Speaker 5: cordial juliup here that flames and dances in his crystal
• 32:43
  Speaker 5: bounds end quote. Sweet Majoram grows wild in Spain and Portugal,
• 32:49
  Speaker 5: and in a cultivated state throughout Europe and the United States.
• 32:54
  Speaker 5: It is a member of the mint family, and like spearmint,
• 32:58
  Speaker 5: possesses aromatic leaves. Terragon is a small aromatic herb native
• 33:04
  Speaker 5: to Liberia. It is cultivated in Europe and is the
• 33:07
  Speaker 5: estragon of the French, who use the young plants largely
• 33:10
  Speaker 5: for salads. It is hardy and is grown extensively in America,
• 33:15
  Speaker 5: being used for flavoring vinegar, mustard and pickles. Terragon vinegar
• 33:20
  Speaker 5: from the excellence of its flavor, should have a place
• 33:23
  Speaker 5: in every household. End of section five.
• 33:34
  Speaker 6: Section six of Condiments, Spices and Flavors. This is a
• 33:38
  Speaker 6: LibriVox recording. All LibriVox recordings are in the public domain.
• 33:42
  Speaker 6: For more information or to volunteer, please visit LibriVox dot org.
• 33:47
  Speaker 6: Read by Jinny Rosario. Condiments, Spices and Flavors by Mary
• 33:52
  Speaker 6: Elizabeth Green Onions to keepers. The onion is believed to
• 33:58
  Speaker 6: have originated in Egypt, although it was known in very
• 34:01
  Speaker 6: early times in India. In the former country, it was
• 34:05
  Speaker 6: worshiped as a deity. Cucumbers and the melons, and the leaks,
• 34:09
  Speaker 6: and the onions and the garlic formed the daily food
• 34:13
  Speaker 6: of the Israelites in Egypt. Italy and Spain are now
• 34:17
  Speaker 6: noted for the immense size of the onions grown there,
• 34:21
  Speaker 6: as also are the Bermuda Islands. Those of the latter
• 34:25
  Speaker 6: place possess a far milder flavor, a condition due to
• 34:29
  Speaker 6: soil and climate. The flavor of onion, when strong, is
• 34:33
  Speaker 6: unpleasant to some people to a nauseating degree, and it
• 34:38
  Speaker 6: is hard to see in it. Any resemblance to its
• 34:41
  Speaker 6: dainty cousins, the lily and the hyacinth. But when skillfully used,
• 34:46
  Speaker 6: it is a valuable and wholesome culinary condiment, and is
• 34:49
  Speaker 6: more largely employed by the average cook than the uninitiated,
• 34:54
  Speaker 6: ever suspect, says one author, the onion is the sheet
• 34:58
  Speaker 6: anchor of the skillful. It is impossible to prepare the
• 35:02
  Speaker 6: delicate Baudelaise sauce without resorting to the use of onions
• 35:06
  Speaker 6: and a shade of garlic, and it is the judicious
• 35:09
  Speaker 6: use of these two seasonings that stamps the expert cook.
• 35:14
  Speaker 6: The leak is a member of the onion family, similar
• 35:17
  Speaker 6: in flavor, although milder, and the leaves of which are
• 35:20
  Speaker 6: flat instead of tubular. It has been stated that in
• 35:24
  Speaker 6: England the leak was once considered to be the typical plant,
• 35:28
  Speaker 6: both onion and garlic being but species. The diet of
• 35:32
  Speaker 6: the soldiers of ancient Greece was at one time leaks
• 35:36
  Speaker 6: and cheese, a custom which Bulwer has satirized in a
• 35:40
  Speaker 6: Neo Greek outburst of rhyme. Away away with the helm
• 35:45
  Speaker 6: and Greeves, Away with the leaks and cheese. I have
• 35:49
  Speaker 6: conquered my passion for wounds and blows, and the worst
• 35:52
  Speaker 6: that I wish to the worst of my foes is
• 35:55
  Speaker 6: the glory and gain of a year's campaign on a
• 35:58
  Speaker 6: diet of leaks and cheese. Garlic possesses an onion like
• 36:03
  Speaker 6: bulb around which smaller bulbs cluster, the whole covered by
• 36:07
  Speaker 6: a membranous outer layer. Each bulb is described as a
• 36:11
  Speaker 6: clove of garlic, and in flavor is far more demonstrative
• 36:15
  Speaker 6: than onion. Shellet, on the contrary, is the daintiest of
• 36:19
  Speaker 6: the onion tribe, growing from a cluster of roots and
• 36:23
  Speaker 6: never forming a compact bulb. Saffron, a plant of the
• 36:27
  Speaker 6: Crocus family, was largely used in medieval Europe as a condiment,
• 36:32
  Speaker 6: although today its value as a coloring substance is considered
• 36:36
  Speaker 6: of most account. The coloring matter is obtained from the
• 36:40
  Speaker 6: stigmas of the flower, which are of a deep orange shoe.
• 36:45
  Speaker 6: The plant grows wild in Asia Minor, is possibly native
• 36:48
  Speaker 6: to Arabia, and has long been extensively cultivated throughout the
• 36:53
  Speaker 6: Mediterranean countries. That exported from Spain is considered the finest.
• 36:59
  Speaker 6: At one time, in Germany, the adulteration of saffron was
• 37:02
  Speaker 6: held criminal and punishable by death. History records the burning
• 37:08
  Speaker 6: in fourteen forty four of a man with his adulterated saffron,
• 37:13
  Speaker 6: and a dozen years later the burning of two men
• 37:16
  Speaker 6: and a woman for a similar offense. The salutary effect
• 37:20
  Speaker 6: of this penalty was not permanent, however, as it is
• 37:23
  Speaker 6: today extensively adulterated with a cheaper article known as safflower.
• 37:29
  Speaker 6: In the Orient, a few nations still add saffron to
• 37:33
  Speaker 6: their rice, both for flavor and color, while in Europe
• 37:36
  Speaker 6: it is now most largely used for coloring macaroni, vermicelli
• 37:41
  Speaker 6: and other pastas. Saffron is mentioned in the Old Testament
• 37:46
  Speaker 6: in connection with spikenard, cinnamon and other spices, and appears
• 37:50
  Speaker 6: to have been used by the early Greeks medicinally and
• 37:54
  Speaker 6: as both die and perfume. Keepers are the unopened flowers
• 38:00
  Speaker 6: of a low trailing shrub which grows wild in Africa
• 38:03
  Speaker 6: and southern Europe. It is native to Italy and is
• 38:07
  Speaker 6: said to have grown wild upon the walls of ancient Rome.
• 38:11
  Speaker 6: It is cultivated in France only the small grayish green
• 38:15
  Speaker 6: flower buds, being of commercial value. They possess an aromatic
• 38:19
  Speaker 6: and slightly pungent flavor, and when preserved as is usual
• 38:24
  Speaker 6: in either salt or vinegar, are used for flavoring gravies,
• 38:28
  Speaker 6: being well nigh indispensable in the serving of roast mutton.
• 38:32
  Speaker 6: Four or five grades of capers are exported, the finest
• 38:36
  Speaker 6: grade consisting of the tiniest and most perfect buds, which
• 38:40
  Speaker 6: gradually diminish in value as they increase in size. End
• 38:46
  Speaker 6: of section six.
• 38:54
  Speaker 7: Section seven of Condiments, Spices and Flavors. This is a
• 38:58
  Speaker 7: LibriVox recording. All LibriVox recordings are in the public domain.
• 39:02
  Speaker 7: For more information or to volunteer, please visit LibriVox dot org.
• 39:08
  Speaker 7: Read by Betty B. Condiments, Spices and Flavors by Mary
• 39:12
  Speaker 7: Elizabeth Green turmeric to ginger. Turmeric, while classed with condiments
• 39:19
  Speaker 7: owing to its pungent and aromatic properties, is most extensively
• 39:23
  Speaker 7: used as a coloring agent. It is obtained from the
• 39:26
  Speaker 7: root of the Kurkuma longa, a plant allied to the
• 39:30
  Speaker 7: ginger family and native to India and Annam. It is
• 39:35
  Speaker 7: used as a condiment only by the Orientals, who flavor
• 39:38
  Speaker 7: their rice with it. Its greatest value to the cooking
• 39:41
  Speaker 7: world being due to the fact that it is one
• 39:43
  Speaker 7: of the chief ingredients of curry powder. Curry powder is
• 39:48
  Speaker 7: a manufactured condiment, one of the most aromatic and highly
• 39:52
  Speaker 7: seasoned used. It originated in the East Indies, through the
• 39:56
  Speaker 7: skill of whom it is not known. The story goes
• 39:59
  Speaker 7: that the the famed and delicious cookery of the Orient
• 40:02
  Speaker 7: came about in this fashion. The early English, French, and Dutch,
• 40:07
  Speaker 7: when setting out for the East Indies, each determined to
• 40:11
  Speaker 7: seize and appropriate the islands spices and all, for fear
• 40:16
  Speaker 7: of being compelled to eat poor and unappetizing food, took
• 40:20
  Speaker 7: with them their most accomplished cooks. From the friendly concourse
• 40:24
  Speaker 7: of these chefs arose certain of the celebrated Eastern dishes,
• 40:28
  Speaker 7: and from its ingredients it is easy to believe that
• 40:32
  Speaker 7: curry was one of them, for in it are united
• 40:35
  Speaker 7: with the herbs of the temperate zones, the spices and
• 40:38
  Speaker 7: fruits of the tropics. The ingredients used vary in character
• 40:43
  Speaker 7: and in proportion according to the different houses or localities
• 40:47
  Speaker 7: manufacturing it. One recipe calls for the following turmeric, black pepper, cayenne, pepper, nutmeg, ginger, cloves, cinnamon, allspice,
• 40:59
  Speaker 7: cardaman sea, coriander, seeds, cuman seeds, caraway seeds and fennegreek.
• 41:05
  Speaker 7: In India, the following ingredients are sometimes used besides those
• 41:10
  Speaker 7: above named anis almonds, aciphotida, butter, yee, coconut and cocoa oil,
• 41:18
  Speaker 7: cream and curds, various nuts, garlic, lime, juice, mangoes, saffron, salt,
• 41:25
  Speaker 7: and tamarins. In India alone, there exist nearly forty different
• 41:29
  Speaker 7: methods of preparing curry, to which list might be added
• 41:33
  Speaker 7: the recipes of the numerous spice houses of Europe and America.
• 41:38
  Speaker 7: The ingredients of curry are always finely ground and well mixed.
• 41:42
  Speaker 7: When lime, juice and butter or oil are added to
• 41:46
  Speaker 7: the curry, a paste is prepared. This is preserved by
• 41:49
  Speaker 7: being packed in earthen jars. The curries and curry pastes
• 41:53
  Speaker 7: of Ceylon and Java, these being often combined with garlic,
• 41:58
  Speaker 7: are quite as celebrate as those of India, while the
• 42:02
  Speaker 7: English and American preparations rank enviably high. The mustard of
• 42:07
  Speaker 7: commerce consists of the pulverized seed of the mustard plant,
• 42:12
  Speaker 7: which grows wild in England and which may be cultivated
• 42:15
  Speaker 7: in nearly every part of the globe, even in India.
• 42:19
  Speaker 7: The use of mustard as a condiment dates from the
• 42:22
  Speaker 7: Elizabethan Age. Although it was used medicinally by the most
• 42:26
  Speaker 7: celebrated physicians of antiquity, it was first compounded in its
• 42:31
  Speaker 7: present form for table use by an old lady of Durham,
• 42:35
  Speaker 7: from which circumstance it came to be widely celebrated as
• 42:39
  Speaker 7: Durham mustard. One of the merchants to whom this industrious
• 42:43
  Speaker 7: old lady sold her mustard, is credited with saying that
• 42:47
  Speaker 7: he owed his wealth not to the mustard which people ate,
• 42:51
  Speaker 7: but to that which they left on their plates. Two
• 42:54
  Speaker 7: varieties of mustard are cultivated, one producing white seeds, the
• 42:58
  Speaker 7: other seeds which are tiny and black. Both varieties of
• 43:02
  Speaker 7: seeds are used whole in the spicing of pickles. It
• 43:06
  Speaker 7: is requisite that mustard possess good keeping qualities, that it
• 43:10
  Speaker 7: be of a bright yellow color, and have an aromatic
• 43:13
  Speaker 7: as well as pungent flavor. Horseradish is a plant allied
• 43:18
  Speaker 7: to the nesttium, and, like the seeds and stems of
• 43:22
  Speaker 7: the latter, possesses a sharply pungent flavor. It is native
• 43:27
  Speaker 7: to England and Western Europe, although cultivated in nearly all
• 43:31
  Speaker 7: portions of the temperate zone. The root, which is large
• 43:35
  Speaker 7: and fleshy, is grated, mixed with salt and vinegar and
• 43:39
  Speaker 7: used as a condiment. It may be prepared in seasoned
• 43:43
  Speaker 7: and bottled, either with vinegar or desiccated, keeping for use
• 43:47
  Speaker 7: during the remainder of the year. Ginger is a flaglike plant,
• 43:52
  Speaker 7: probably native to the East and West Indies, the rhizomatous
• 43:57
  Speaker 7: root of which is the only portion commercially valuable according
• 44:01
  Speaker 7: to some authorities. Ginger was known to the earliest of
• 44:04
  Speaker 7: the Greeks and Romans, and has been a common spice
• 44:08
  Speaker 7: among the nations of Europe, including England, since the eleventh century.
• 44:13
  Speaker 7: Under the Plantagenets and Tudors, ginger was used as a
• 44:16
  Speaker 7: flavoring for meats, unlike the modern custom of using it
• 44:20
  Speaker 7: only in curries, cakes and beverages. Today, ginger is exported
• 44:25
  Speaker 7: from both the Indies, that from Jamaica being particularly fine,
• 44:30
  Speaker 7: from Africa, from China, from India and from Borneo. The
• 44:33
  Speaker 7: African ginger is of excellent flavor but of dark color.
• 44:37
  Speaker 7: It is chiefly sold to bakers. That from Borneo is
• 44:41
  Speaker 7: good for household use, having a sweet and aromatic flavor
• 44:45
  Speaker 7: and containing very little fiber. From Calcutta. The race or
• 44:50
  Speaker 7: hand ginger is exported, so called because of the palmate
• 44:54
  Speaker 7: shape of the root. It is exported before being decorticated
• 44:59
  Speaker 7: and is not a gray ginger. The root is often
• 45:02
  Speaker 7: preserved in sugar, being taken when young and succulent. It
• 45:06
  Speaker 7: may be preserved whole or cut into cubes or slices,
• 45:10
  Speaker 7: both preserved and dried. It is largely exported from China
• 45:14
  Speaker 7: and Japan. End of section seven. Section eight of Condiments,
• 45:27
  Speaker 7: Spices and Flavors. This is a LibriVox recording. All LibriVox
• 45:31
  Speaker 7: recordings are in the public domain. For more information or
• 45:34
  Speaker 7: to volunteer, please visit LibriVox dot org. Read by Betty B. Condiments,
• 45:40
  Speaker 7: Spices and Flavors by Mary Elizabeth Green. Chili to ketchup
• 45:47
  Speaker 7: chili is the Spanish name for the pod of the cane,
• 45:50
  Speaker 7: the guinea pepper and other species of Capsicum. Capsicum is
• 45:55
  Speaker 7: a member of the night shade family, in no way
• 45:57
  Speaker 7: related to the true pepper. It is native to tropical America,
• 46:02
  Speaker 7: although now found in nearly all of the warmer countries.
• 46:05
  Speaker 7: Cayenne is the pod of the capsicum pulverized to extreme fineness.
• 46:10
  Speaker 7: It should be of a dull red color, and if
• 46:13
  Speaker 7: very red, is quite likely to be adulterated, often with
• 46:17
  Speaker 7: red lead or vermilion. Cayenne pepper is perhaps the most
• 46:22
  Speaker 7: acrid and pungent aromatic used, and is also valuable medicinally.
• 46:27
  Speaker 7: There are many varieties of capsicum, the most noted being
• 46:30
  Speaker 7: the capsicum annuum cultivated in the East Indies, in Mexico
• 46:36
  Speaker 7: and southern parts of the United States, and from which
• 46:39
  Speaker 7: cayenne pepper is made, and the capsicum frutscends. The guinea
• 46:44
  Speaker 7: or bird pepper, a much smaller pod in which dried
• 46:48
  Speaker 7: whole is most often used in cookery. Chilies are used
• 46:52
  Speaker 7: in enormous quantities by natives of hot countries, a paradoxical custom,
• 46:57
  Speaker 7: it appears to be, and the hot most peppery dishes
• 47:02
  Speaker 7: known have originated where the sunbeam is nearest vertical. Those
• 47:06
  Speaker 7: best known to Americans are the chili concarni and the
• 47:10
  Speaker 7: chicken tamali of Mexico. In the Southern States, cayenne is
• 47:14
  Speaker 7: customarily added to all meats, soups, and stews. Tapsicum is
• 47:20
  Speaker 7: an agreeable and valuable stimulant, having the medicinal effect of
• 47:24
  Speaker 7: alcohol without disastrous results from its use. Mixed seasonings are
• 47:30
  Speaker 7: now to be found in nearly all markets, and in
• 47:32
  Speaker 7: point of convenience, deserved to be popular. It consists of
• 47:36
  Speaker 7: the aromatic herbs and spices mixed and prepared by experts
• 47:41
  Speaker 7: and intended for the seasoning of poultry and meats of
• 47:44
  Speaker 7: all kinds. Penang, or mixed spices, are also a modern
• 47:49
  Speaker 7: preparation and are useful in cooking, pickling, and preserving. They
• 47:54
  Speaker 7: consists of aromatic and pungent spices mixed in varying proportions.
• 48:00
  Speaker 7: Among condiments prepared from animal foods, those of the anchovy, lobster, shrimp,
• 48:06
  Speaker 7: and yarmouth bloater are the most common. The anchovy is
• 48:10
  Speaker 7: a tiny, silvery fish caught in the Mediterranean Sea in
• 48:14
  Speaker 7: vast quantities. The most famous come from Gorgona, a small
• 48:18
  Speaker 7: island near Leghorn, where they are caught in nets as
• 48:22
  Speaker 7: they come in from the deeper waters for the purpose
• 48:25
  Speaker 7: of depositing spawn. Anchovies were used as a condiment by
• 48:29
  Speaker 7: the most luxurious of the Romans, one preparation called gerrhum,
• 48:34
  Speaker 7: consisting of the partly decomposed intestines of this fish mixed
• 48:39
  Speaker 7: with spices. They are now exported for use as a
• 48:42
  Speaker 7: condiment to all parts of the world being preserved whole,
• 48:47
  Speaker 7: as well as in the form of pastes and essences.
• 48:50
  Speaker 7: The pastes are prepared by pressing the fish through a sieve,
• 48:54
  Speaker 7: simple flavorings and some oil being added. The essences consist
• 48:59
  Speaker 7: of the fish steeped in a highly spiced brine or pickle,
• 49:03
  Speaker 7: then strained and bottled. Essences of lobster, shrimp, and various
• 49:08
  Speaker 7: fish are similarly prepared. Various appetizing mixtures intended to give
• 49:15
  Speaker 7: relish to meats, fish and soups, and composed of vegetables,
• 49:19
  Speaker 7: fruits and divers spices, are known as sauces, roots, herbs,
• 49:24
  Speaker 7: vine fruits and salad flowers. They dish up various ways
• 49:28
  Speaker 7: and find them a very delicious sauce to their meats,
• 49:32
  Speaker 7: both roasted and boiled, fresh and salt. No other sauce
• 49:36
  Speaker 7: made compares with genuine East Indian chutney. It is a
• 49:41
  Speaker 7: thick sauce made from the mango, apple, chilies, spices, lemon, juice, raisins, figs,
• 49:47
  Speaker 7: salt and sugar. Those most celebrated are the Bengal Club
• 49:52
  Speaker 7: Churhout Sweet Lucknow and a number of club chutneys. Trinidad
• 49:58
  Speaker 7: chutney is particularly fine. Salon chutney is often slightly flavored
• 50:03
  Speaker 7: with garlic. Another kind is mango chutney, a characteristic singleese condiment,
• 50:09
  Speaker 7: among the ingredients of which are fresh grated cocoanut and
• 50:13
  Speaker 7: chilies carefully brayed together in a mortar. This chutney is
• 50:17
  Speaker 7: of a rich roseate hue, and after eating it with
• 50:21
  Speaker 7: its prawn curry, the epicure feels like the grand Turk.
• 50:26
  Speaker 7: Karachi is a sauce little known in America, although as
• 50:30
  Speaker 7: it is much liked abroad. I give a recipe for
• 50:33
  Speaker 7: its making which sufficiently defines its character. One head of garlic,
• 50:38
  Speaker 7: one dessert spoonful of cayenne pepper, three tablespoonfuls each of
• 50:43
  Speaker 7: soy mushroom, ketchup, walnut pickle, and mango pickle, five anchovies,
• 50:49
  Speaker 7: and a pipe of vinegar. Cassarebe consists of the inspissated
• 50:54
  Speaker 7: juice of the root of the bitter cassava, flavored with
• 50:58
  Speaker 7: various spices from the asava or manioc is prepared tapioca
• 51:03
  Speaker 7: and also cassava flower of which bread is made. The
• 51:07
  Speaker 7: root is poisonous because of the prussic acid contained. This however,
• 51:11
  Speaker 7: being dissipated by heat. After the juice is extracted, it
• 51:16
  Speaker 7: is boiled down to the color and consistency of molasses,
• 51:20
  Speaker 7: after which spices are added. It is the basis of
• 51:23
  Speaker 7: Worcestershire and many other sauces, and is valuable in the
• 51:27
  Speaker 7: flavoring of soups and ragous It is largely exported from
• 51:31
  Speaker 7: British Guiana and is used throughout the tropics. Worcestershire sauce
• 51:36
  Speaker 7: is one of the commonest of table condiments. It is
• 51:39
  Speaker 7: prepared from cassarepe in varying proportions of spices, garlic, peppers,
• 51:45
  Speaker 7: and lime juice, according to the tastes of the various
• 51:48
  Speaker 7: houses manufacturing it. Both lime juice and Devonshire sauces are
• 51:53
  Speaker 7: similar in preparation and flavor to Worcestershire, the former being
• 51:58
  Speaker 7: quite acid owing to the greater proportion of lime juice used.
• 52:03
  Speaker 7: Ketchup is a sauce made variously from tomatoes, mushrooms, walnuts, oysters,
• 52:08
  Speaker 7: et cetera. It should be semi fluid about the consistency
• 52:12
  Speaker 7: of a good puree, and although spices may be added,
• 52:16
  Speaker 7: the original flavor of the basic ingredients must always be
• 52:20
  Speaker 7: preserved color is one desideratum in tomato ketchup. The sauce
• 52:25
  Speaker 7: is always made of the ripe tomato fruit, although as
• 52:29
  Speaker 7: the color is sometimes produced artificially, the only safeguard lies
• 52:34
  Speaker 7: in purchasing of reliable manufactures. The tomato ketchup is a
• 52:39
  Speaker 7: typical American sauce, corresponding in our dietary with the mushroom
• 52:44
  Speaker 7: ketchup of the English. End of section eight section nine
• 52:56
  Speaker 7: of Condiments, Spices and Flavors. This is a libre recording.
• 53:01
  Speaker 7: All LibriVox recordings are in the public domain. For more
• 53:04
  Speaker 7: information or to volunteer, please visit LibriVox dot org. Red
• 53:09
  Speaker 7: by Betty B. Condiments, Spices and Flavors by Mary Elizabeth Green.
• 53:15
  Speaker 7: Soy to olive soi or show you is in general
• 53:20
  Speaker 7: use throughout the East, particularly in China and Japan, that
• 53:24
  Speaker 7: from the latter country being acknowledged the finest maid. One
• 53:28
  Speaker 7: authority states that our word ketchup is derived from the
• 53:31
  Speaker 7: Chinese name for soi kitchap, the basis of soy. The
• 53:36
  Speaker 7: soybean has been cultivated in Japan since the earliest dynasties,
• 53:41
  Speaker 7: and is today one of their important crops. The different
• 53:44
  Speaker 7: varieties of the soybean produce three kinds of soi, known
• 53:48
  Speaker 7: as the black, the green, and the white. The process
• 53:51
  Speaker 7: of making soy consists in first boiling the beans and
• 53:55
  Speaker 7: mixing them with parched barley and wheat coarsely ground. This
• 54:00
  Speaker 7: barm is fermented, and when the whole mixture is covered
• 54:03
  Speaker 7: with fungi, it is mixed with brine of a certain
• 54:06
  Speaker 7: strength which has already been boiled and allowed to cool.
• 54:10
  Speaker 7: This mixture is then kept for fermentation about twenty five months.
• 54:14
  Speaker 7: It is stirred with a wooden paddle twice a day
• 54:17
  Speaker 7: during winter, three times a day in summer, and when
• 54:20
  Speaker 7: sufficiently fermented, is put through a soy press. It is
• 54:24
  Speaker 7: then heated to one hundred thirty degrees fahrenheit, and, after
• 54:28
  Speaker 7: becoming cold again, is put up in bottles and casks.
• 54:32
  Speaker 7: It may be preserved for any length of time. In appearance,
• 54:36
  Speaker 7: it resembles Worcestershire sauce, and from a nutritive point of view,
• 54:40
  Speaker 7: is superior to any other sauce in our markets. Soy
• 54:45
  Speaker 7: is manufactured in every part of Japan, no fewer than
• 54:48
  Speaker 7: ten thousand, six hundred eighty two firms being engaged in
• 54:52
  Speaker 7: making it in eighteen ninety one. It is eaten by
• 54:55
  Speaker 7: the entire Japanese population with every meal, and besides being
• 55:00
  Speaker 7: a sauce, is sufficient as a salt, used upon fish, beef, steaks,
• 55:05
  Speaker 7: and meats. Generally, it gives a relish that is impossible
• 55:09
  Speaker 7: to the choicest of cookery otherwise. In Japan it is
• 55:13
  Speaker 7: used by all classes, excepting the extremely destitute, who cannot
• 55:17
  Speaker 7: afford to buy it. Tabasco is a popular sauce, the
• 55:22
  Speaker 7: chief ingredient of which is the pulp of the red pepper.
• 55:25
  Speaker 7: This a species of chili, came originally from Central America,
• 55:30
  Speaker 7: and through cultivation largely carried on in the South, its
• 55:34
  Speaker 7: strength and flavor have been greatly improved. The sauce is
• 55:38
  Speaker 7: extremely hot with chilies, and as it keeps well in
• 55:41
  Speaker 7: any climate, it is liked by connoisseurs. There are on
• 55:45
  Speaker 7: the market numerous preparations known as salad dressings. They are
• 55:49
  Speaker 7: useful in cases of inexperience or emergency, but are by
• 55:53
  Speaker 7: no means equal to the freshly made mayonnaise of the
• 55:57
  Speaker 7: home kitchen. There is real art in preparing a good
• 56:00
  Speaker 7: good mayonnaise, and a Spanish proverb breeds four persons are
• 56:04
  Speaker 7: necessary to the making of a salad dressing, a spend
• 56:08
  Speaker 7: thrift for oil, a miser for vinegar, a counselor for salt,
• 56:12
  Speaker 7: and a madman to stir it all up. Pickles are
• 56:16
  Speaker 7: those articles of food, fruit or vegetables which are preserved
• 56:20
  Speaker 7: by immersion in vinegar, with or without the addition of
• 56:23
  Speaker 7: salt or spices. Cucumber and green tomato pickles are the
• 56:27
  Speaker 7: commonest varieties When vegetables are mixed, as with chow chow,
• 56:32
  Speaker 7: piccoloy and mixed pickles, cucumbers, small onions, green beans, cabbage,
• 56:38
  Speaker 7: pepper pods, cauliflower and various spices are used. Fruits such
• 56:43
  Speaker 7: as apple, melon, peach, crab, apple and pear are also pickled. Pickled. Sandphire,
• 56:49
  Speaker 7: although at one time popularly used as a condiment, is
• 56:53
  Speaker 7: now little known outside of England. It is a variety
• 56:56
  Speaker 7: of seaweed and grows upon dangerous and rocky cliffs. Shakespeare
• 57:01
  Speaker 7: refers to the sandphire gatherers dangerous trade, and another poet
• 57:06
  Speaker 7: has apostrophised the green girdles and crowns of the sea gods,
• 57:11
  Speaker 7: cool blossoms of water and foam, quite omitting to mention
• 57:16
  Speaker 7: the fact that the girdles and crowns make, when chopped
• 57:19
  Speaker 7: and packed in vinegar, a most delicious pickle. Unlike most condiments,
• 57:24
  Speaker 7: this is, as are all seaweeds nutritious. The people of
• 57:28
  Speaker 7: the Sandwich Islands, as well as the English, consider sandphire,
• 57:32
  Speaker 7: both the true and false varieties, a choice condiment. It
• 57:36
  Speaker 7: is specially liked when served with mutton. One of the
• 57:40
  Speaker 7: choicest of condiments is the olive. It is the fruit
• 57:43
  Speaker 7: of an evergreen tree native to Syria and Lower Asia,
• 57:48
  Speaker 7: but now cultivated extensively in southern Europe and California. Unlike
• 57:53
  Speaker 7: most pickles, it may be classed as a food owing
• 57:56
  Speaker 7: to the oil contained. The fruit is picked by hand
• 58:00
  Speaker 7: and carefully sorted, about six weeks before it would ripen.
• 58:04
  Speaker 7: It is first placed in strong life for about twenty
• 58:07
  Speaker 7: four hours, then removed fresh water, where it may remain
• 58:11
  Speaker 7: several days. After several washings in fresh water, the olives
• 58:16
  Speaker 7: are removed and packed in brine. They are ready for
• 58:19
  Speaker 7: use in from one to three months. The residents of
• 58:22
  Speaker 7: the olive districts, both in Greece, Spain and in California
• 58:26
  Speaker 7: often prefer the olive preserved after it has ripened, the
• 58:30
  Speaker 7: oil having then matured, and the flavor being finer. Among
• 58:34
  Speaker 7: the export trade, there is much prejudice against it owing
• 58:38
  Speaker 7: to its dull black color. Olives should be of good color,
• 58:42
  Speaker 7: crisp and firm, but never tough. The Spanish and Italian
• 58:46
  Speaker 7: olives are widely popular, but are really no finer than
• 58:50
  Speaker 7: the best California products. End of section nine.
• 59:01
  Speaker 3: Section ten of Condiments, Spices and Flavors. This is a
• 59:05
  Speaker 3: LibriVox recording. All LibriVox recordings are in the public domain.
• 59:09
  Speaker 3: For more information or to volunteer, please visit LibriVox dot org. Condiments,
• 59:16
  Speaker 3: Spices and Flavors by Mary Elizabeth Green. Candlenut to limes
• 59:21
  Speaker 3: and lemons. The candlenut, used as a relish and somewhat
• 59:26
  Speaker 3: resembling a green walnut, is the fruit of a tropical tree.
• 59:30
  Speaker 3: It is chopped fine, packed in jars, or bottled with
• 59:33
  Speaker 3: salt added. As a relish, it is highly prized, especially
• 59:37
  Speaker 3: by the natives of the Sandwich Islands. Flavors are used
• 59:41
  Speaker 3: almost entirely in the making of sweetmeats, candies, and pastry.
• 59:46
  Speaker 3: Vanilla is perhaps the most choice, being invariably used in
• 59:50
  Speaker 3: the preparation of chocolate and cocoa for the market. The
• 59:53
  Speaker 3: vanilla vine is an orchid native to Central America and
• 59:57
  Speaker 3: cultivated in South America, the way Us Indies, Mexico, and
• 1:00:01
  Speaker 3: upon the islands of the Indian and Southern Pacific Oceans.
• 1:00:06
  Speaker 3: The vanilla of commerce is made from the delicate, volatile
• 1:00:09
  Speaker 3: oil extracted from the sea pods. These are several inches
• 1:00:13
  Speaker 3: in length, and great care is exerted in curing that
• 1:00:16
  Speaker 3: the flavor be not destroyed. The curing process occupies about
• 1:00:21
  Speaker 3: six months. The vanilla plant bears fruit when about three
• 1:00:24
  Speaker 3: years old, remaining productive for thirty or forty years. The
• 1:00:29
  Speaker 3: best vanilla is exported from Mexico, while that from Brazil
• 1:00:33
  Speaker 3: is of an inferior quality. The tonka bean, called also
• 1:00:38
  Speaker 3: tongua and tonguin bean, is frequently sold as a substitute
• 1:00:43
  Speaker 3: for or adulterant of vanilla. It belongs to the leguminosi,
• 1:00:48
  Speaker 3: producing thick, short pods from which an oil resembling vanilla
• 1:00:53
  Speaker 3: is extracted. The tree is common in British Guyana and
• 1:00:57
  Speaker 3: the tropics and grows to an immense size. It is
• 1:01:00
  Speaker 3: much cheaper commercially than vanilla. The extract of bitter almond
• 1:01:05
  Speaker 3: consists of a tincture made from the kernel of the nut.
• 1:01:08
  Speaker 3: The tree of the bitter almond originated. It is believed
• 1:01:11
  Speaker 3: in Prussia, although now growing wild in southern Europe. The
• 1:01:15
  Speaker 3: flavor obtained from the kernel is due to the Prussic
• 1:01:18
  Speaker 3: acid developed in the process of making the tincture. A
• 1:01:22
  Speaker 3: similar flavor exists in the kernel and leaves of the peach,
• 1:01:25
  Speaker 3: a tree allied botanically to the almond. Flavoring extracts are
• 1:01:30
  Speaker 3: also made from the orange, lemon, strawberry, and other fruits.
• 1:01:34
  Speaker 3: There are also produce chemically, as many alleged fruit flavors
• 1:01:37
  Speaker 3: found upon the market proof from the coal tar products.
• 1:01:42
  Speaker 3: The pistachio or pistache nut is particularly liked by the
• 1:01:46
  Speaker 3: confectioners because of its delicate flavor, resembling that of the
• 1:01:50
  Speaker 3: almond it is the kernel of a pine tree, is
• 1:01:54
  Speaker 3: small and of light green color. It is native to
• 1:01:57
  Speaker 3: Europe and the Far East. Cordials or liqueurs are used
• 1:02:02
  Speaker 3: both for flavoring pastries and ices and in the way
• 1:02:06
  Speaker 3: of beverages as aids to the digestion. In the latter case,
• 1:02:10
  Speaker 3: they are taken in very small quantities, just at the
• 1:02:13
  Speaker 3: clothes of a meal. Currousel is one of the most
• 1:02:17
  Speaker 3: celebrated of cordials. It was originally made in the island
• 1:02:20
  Speaker 3: of Currousel, whence its name, and is prepared from limes, orange,
• 1:02:25
  Speaker 3: peel and spices. It is still an important source of
• 1:02:28
  Speaker 3: revenue to its native island. Loaio is a liqueur made
• 1:02:32
  Speaker 3: from brandy flavored with bitter almond. Ratafia is a liqueur
• 1:02:37
  Speaker 3: similar to carousel and Noaio, which is flavored with peach
• 1:02:41
  Speaker 3: and almond extracts and spiced and asset and cummel have
• 1:02:46
  Speaker 3: been already mentioned. The former a cordial made by the
• 1:02:49
  Speaker 3: French and Italians and flavored with aniseed, the latter a
• 1:02:54
  Speaker 3: German and Russian liqueur flavored with coummel or caraway seed.
• 1:03:00
  Speaker 3: Vsynth is a bitter and aromatic cordial, the bitterness being
• 1:03:03
  Speaker 3: due to the use of wormwood in its preparation. It
• 1:03:07
  Speaker 3: is particularly pernicious and treacherous to use if taken before meals,
• 1:03:11
  Speaker 3: as is often the custom, instead of afterward. It is
• 1:03:15
  Speaker 3: largely used by the French Marischinos. An aromatic cordial, the
• 1:03:19
  Speaker 3: flavor of which is produced by the use of the
• 1:03:22
  Speaker 3: bitter almond and the Italian cherry. Chartreuse was originally prepared
• 1:03:26
  Speaker 3: by the monks of a monastery of that name in France.
• 1:03:30
  Speaker 3: For obvious reasons, the Pope prohibited its manufacture by them
• 1:03:34
  Speaker 3: in eighteen sixty four, and the original receipt was lost.
• 1:03:38
  Speaker 3: There are four kinds now made, of which the green
• 1:03:40
  Speaker 3: is perhaps the most popular. Chartreuse possesses the fragrance of
• 1:03:44
  Speaker 3: garden herbs, the aroma of various spices, flowers and nuts,
• 1:03:48
  Speaker 3: and even the balsamy fragrance of the young green tassel
• 1:03:52
  Speaker 3: from the pine tree. These cordials are more largely used
• 1:03:55
  Speaker 3: in France and Italy than anywhere else, owing to a
• 1:03:59
  Speaker 3: growing sentiment against their use. They are tolerated to only
• 1:04:03
  Speaker 3: a limited extent in America, although because of their common
• 1:04:07
  Speaker 3: use as flavorings they are here mentioned. Vegetable acids are
• 1:04:11
  Speaker 3: also largely used for the flavoring of foods. One of
• 1:04:15
  Speaker 3: the oldest known is verjuice, used by the ancients as
• 1:04:18
  Speaker 3: a beverage. Its use in cookeries believed to have originated
• 1:04:22
  Speaker 3: in medieval France. It is made from the juice of
• 1:04:25
  Speaker 3: crab apples and of unripe grapes. Vinegar is a developed acid.
• 1:04:30
  Speaker 3: The word comes from the French vinagree, meaning sour wine.
• 1:04:35
  Speaker 3: If simple cane sugar be mixed with water and some ferment,
• 1:04:39
  Speaker 3: it will turn to grape sugar, then to alcohol, than
• 1:04:42
  Speaker 3: to vinegar. However, the best vinegar now used is a
• 1:04:45
  Speaker 3: fruit acid, either from apple or grape. It is also
• 1:04:49
  Speaker 3: made from the red and white wines and from sour beer,
• 1:04:53
  Speaker 3: the latter being known as malt vinegar. In England, the
• 1:04:57
  Speaker 3: law allows a percentage of sulfuric acid to be added
• 1:05:00
  Speaker 3: to malt vinegar, while in America both sulfuric and muriatic
• 1:05:04
  Speaker 3: acids are considered adulterates. Vinegar is one of the indispensable
• 1:05:10
  Speaker 3: ingredients of pickles and various sauces, as well as a
• 1:05:13
  Speaker 3: valuable condiment. Limes and lemons similar fruits containing large quantities
• 1:05:19
  Speaker 3: of acid, which is thoroughly wholesome and agreeable. To some extent.
• 1:05:23
  Speaker 3: These acids are displacing vinegar as condiments, being considered both
• 1:05:27
  Speaker 3: more health giving and more palatable. The most complete and
• 1:05:31
  Speaker 3: instructive exhibition of condiments and spices ever given was held
• 1:05:35
  Speaker 3: in the Agricultural Building during the World's Columbian Exposition. The
• 1:05:40
  Speaker 3: nations of all the Earth contributed. There were capers and
• 1:05:44
  Speaker 3: olives from Italy, spices from Java, shutney from Trinidad, Calcutta
• 1:05:49
  Speaker 3: and the far away island of Ceylon, ketchup from both
• 1:05:52
  Speaker 3: England and America, casserripe and pickled limes from British Guyana,
• 1:05:57
  Speaker 3: soy from China and Japan, and pickle from Landscalore. The long,
• 1:06:02
  Speaker 3: daintily curved vanilla bean was exhibited side by side with
• 1:06:06
  Speaker 3: its short, fat, Plebeian look and adulterate the tonka bean.
• 1:06:10
  Speaker 3: Cordials were sent from every country exhibiting. There was in
• 1:06:14
  Speaker 3: one portion of the building a small conservatory filled with
• 1:06:17
  Speaker 3: growing spice plants, among them pimento, ginger, clove, nutmeg, pepper, cascia,
• 1:06:24
  Speaker 3: and cinnamon. End of Section ten read by Bryce Krys, Youngstown, USA,
• 1:06:32
  Speaker 3: September twenty seventh, twenty twenty one. End of Condiments, Spices
• 1:06:38
  Speaker 3: and Flavors by Mary Elizabeth Green