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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..0f9efec --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #63007 (https://www.gutenberg.org/ebooks/63007) diff --git a/old/63007-0.txt b/old/63007-0.txt deleted file mode 100644 index 635addb..0000000 --- a/old/63007-0.txt +++ /dev/null @@ -1,1716 +0,0 @@ -The Project Gutenberg EBook of Spices, Their Nature and Growth; The -Vanilla Bean; A Talk on Tea, by McCormick & Co. - -This eBook is for the use of anyone anywhere at no cost and with -almost no restrictions whatsoever. You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at www.gutenberg.org/license - - -Title: Spices, Their Nature and Growth; The Vanilla Bean; A Talk on Tea - A Text-Book for Teachers - -Author: McCormick & Co. - -Release Date: August 22, 2020 [EBook #63007] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK SPICES, THEIR NATURE AND *** - - - - -Produced by WebRover, Charlene Taylor, Stephen Hutcheson, -and the Online Distributed Proofreading Team at -https://www.pgdp.net (This file was produced from images -generously made available by The Internet Archive/American -Libraries.) - - - - - - - - - - SPICES - THEIR NATURE AND GROWTH - THE VANILLA-BEAN - A TALK ON TEA - - - McCORMICK & CO. - Importers and Grinders of Spices - Manufacturing Chemists Importers of Tea - BALTIMORE, MARYLAND - - Copyright, 1915, by - McCormick & Co., Baltimore, Md. - - [Illustration: MUNDER THOMSEN PRESS, BALTIMORE] - - -Dedicated to Domestic Science and to those who are devoting their -energy, talent and time to the dissemination of that knowledge which -makes for purer and better foods—to the Domestic Science Teachers of -America. - - -In response to hundreds of requests from schools, colleges and -individuals for information regarding the different varieties of Spices -we have prepared this booklet, and have endeavored to give as concisely -as possible the facts necessary to a thorough understanding of the -subject. - -As there has hitherto been no complete compilation along this line, it -has been necessary to obtain from foreign sources much of the material, -while some of the illustrations represent weeks of patient research by -our art department. - -To the U. S. Department of Agriculture we are indebted for much valuable -information, and for this we wish to make due acknowledgment. - - [Illustration: (Capsicums)] - - Chillie or Guinea Pepper - Japan - Bombay - Spanish - Paprika Pod - (Chillies) Mombassa Japan - (White) Muntok Singapore - Pod Pepper - Black Pepper - Tellicherry - Long Pepper - Aleppy - Lampong - ½ Natural size - - - - - Pepper and Capsicums - - -Pepper is the dried berry of the pepper-plant (_Piper nigrum_), a -climbing vine ten to twelve feet high, indigenous to the East Indies, -but cultivated in many tropical countries. - - [Illustration: A Group of Pepper Mills] - -The berries are harvested when they begin to turn red, and the process -of drying out blackens and shrivels them. They are not picked -separately, but in spikes or bunches, and are then placed on mats to -dry. At night the berries are placed under cover. - -The average yield per vine is eight to ten pounds each year. - -The different varieties of Black Pepper derive their name from the -localities in which they are grown or the ports whence they are shipped, -as Singapore, Lampong, Sumatra, Tellicherry, Acheen, Malabar, Trang, -etc. - - - White Pepper - -This is obtained by decorticating or removing the skin from the fully -ripened black peppercorns—accomplished by maceration. - -White Whole Pepper grains are grayish white. They are more nearly -spherical in shape than the Black Pepper berries, and have light-colored -lines running from top to bottom. The more common varieties are known as -Siam, Singapore and Penang. - - - Red Pepper - -The U. S. Standards describe Red Pepper as the dried ripe fruit of any -species of capsicum, a genus of the _nightshade family_ indigenous to -the American tropics. It is now cultivated in nearly all warm and -temperate countries, both commercially and in the kitchen-garden. The -leading commercial varieties are Zanzibar, Africa, Indias, and Japan. - - - Paprika - -Paprika is botanically described as _Capsicum annuum_. The pods are -large and brilliant to dark red. It grows in the temperate and torrid -zones. It is cultivated principally in Spain (_Pimiinton_) and Hungary. -The Spanish-grown product is sweet and mild, the Hungarian usually of a -mildly pungent flavor. Paprika is used in cooking for its color as well -as flavor. It is rapidly finding favor among American housewives. - - [Illustration: (Cinnamon or Cassia)] - - Ceylon Cinnamon - Batavia Cinnamon - Chinese Cassia (Cinnamon) - Saigon Rolls - China Cassia Rolls - Cassia Buds - Buds Natural size, all others ½ Natural size - - - - - Cassia and Cinnamon - - -The terms Cassia and Cinnamon, although they represent two separate -species of the genus _Cinnamomum_ belonging to the Laurel family, in -commerce are interchangeable. - - [Illustration: A Corner of One of the Warerooms] - - - Cinnamon - -Is the thin, inner bark of the tree, of a pale yellowish brown color, -and is found on the market in long, quill-like rolls, the smaller rolls -being incased in the larger. The small dark spots on the outer surface -correspond to points where the leaves were attached to the stem. - -True Cinnamon is native to the Island of Ceylon, but is cultivated in -tropical Asia, Sumatra and Java. The yield of Ceylon Cinnamon is -relatively small. Its use in the United States is limited. - - - Cassia - -The ordinary commercial Cassia is the bark of the _Cinnamomum Cassia_, -which comes from China, Japan, Indo-China and India. It is usually -darker in color than true Cinnamon, rougher, and about four times as -thick. - -Cinnamon and Cassia range in value according to type and quality, -although much depends on actual flavoring strength. They are chiefly -valued in the order named—Saigon, Batavia or Java and China. - -Those desiring a pure Ceylon Cinnamon can secure it from McCormick & -Company of Baltimore, Importers and Grinders of Spices. Choicest Cassia, -in rolls or ground, is put up under their Bee Brand and Banquet Brand -Trade Marks. - - [Illustration: Bee Brand Select Stick Cinnamon] - - [Illustration: (Mace or Nutmeg)] - - Mace - Nutmeg Plant - Green Fruit - Macassar - Nutmeg - Cross section of Fruit - Ripe Fruit in act of bursting - Nutmeg, in shell - Shell partly removed - Cross section of Nutmeg - Penang Nutmegs - ½ Natural size - - - - - Nutmegs and Mace - - -The Nutmeg-tree, genus _Myristica_ (natural order _Myristicaceæ_), -native of the Malay Archipelago, usually grows to a height of twenty to -thirty feet. While the greater part of the world’s supply of both -Nutmegs and Mace comes from the Banda Islands, the West Indies are by no -means to be overlooked. - -The Nutmeg fruit is about three inches long and about two inches in -diameter. It includes, first, the outer or fleshy membranous part; -second, the substance covering the outer shell of the Nutmeg, known as -Mace, next the shell, and finally the kernel or commercial Nutmeg. - -After harvesting, which in some places is done with long forked sticks -or bamboo poles, the red colored network (Mace) is removed and the nuts -are placed over a fire in mesh bottom receptacles, where they remain for -perhaps a month, being kept about ten feet away from the flames. They -are next exposed to the sun for two or three hours daily for several -days, or until the kernels rattle within the shell. They are then -removed from the shell and assorted into three general grades. - -Among the many varieties of Nutmegs the Singapore, Penang, West Indian -and Macassars are most esteemed, the price being regulated by the type, -size and quality of the nut. - -During the past few years ground Nutmeg has been placed on the market -and is steadily finding favor with American housewives. - - [Illustration: McCormick’s Bee Brand Pepper] - - - Mace - -Mace is carefully removed from the shell surrounding the kernel of the -Nutmeg by hand, although a knife is sometimes employed. It is then -placed on mats or trays to dry in the sunshine. Of late years, however, -artificial drying has proven so successful that it is rapidly -supplanting the old method in which the sunshine dissipated some of the -virtues of the Mace. Several months are required to cure it. During this -time it changes from a crimson to a blood red and later to the yellowish -or golden brown color, in which state it is found on the market here. - -The Penang or Banda Mace is probably the most desirable, with the Siauw -and Batavia following in the order named. - -Great care must be exercised in the grinding of Mace, as it is very rich -in volatile oil. Bee Brand Ground Mace is prepared in mills especially -designed for the purpose. Nutmegs and Mace imported by McCormick & -Company are marketed as Bee and Banquet Brands. - - [Illustration: (Ginger)] - - Ginger Plant, Flower and Root - African Ginger Root - Jamaica - Japan - ⅔ Natural size - - - - - Ginger - - -Unlike the Spices treated in this series, Ginger is the root-stock of a -plant known botanically as _Zingiber officinale_, an annual herb, three -or four feet high. It is a native of India and China, but is grown -extensively in tropical America, Africa and Australia. - -The plant endures a wide range of climate. It may be grown at sea level -or in mountainous regions, provided the rainfall be abundant or -irrigation adopted. - -It is found cultivated from the Himalaya Mountains, 5000 feet above sea -level, to Cape Comarin. - -The root is dug when the plant is a year old and after the stalk has -withered. - -Black Ginger, of which Calcutta and African are the common varieties, is -produced by scalding the freshly dug roots. This prevents sprouting. - -White Ginger is the decorticated product, the chief varieties being -Jamaica, Cochin and Japan. Jamaica is the most esteemed. Jamaica Ginger -is best known and most used here, although both Cochin and African -Ginger are imported in a large way. - -The different varieties of Ginger are imported by McCormick & Company, -who distribute them under the Bee Brand and Banquet Brand guarantee. -Green Ginger is the undried root. That received in the United States is -the Jamaica variety. - - [Illustration: McCormick’s Bee Brand Ground Ginger] - - - Mrs. King’s Bee Brand Ginger Bread - - 1 cup brown sugar - 1 cup Porto Rico molasses - 1 cup sour milk - 1 (rounded) teaspoon soda in 2 tablespoons boiling water - 1 cup boiling water - 2 teaspoons Bee Brand Powdered Ginger - 2 eggs and 3 cups flour - 1 teaspoon Bee Brand Powdered Cinnamon - ½ teaspoon Bee Brand Nutmeg - 2 tablespoons lard - 2 tablespoons butter - ⅛ teaspoon salt - 1 teaspoon baking powder - 1 tablespoon baking powder - -Mix and sift dry ingredients. Beat eggs without separating, add sugar, -molasses and milk, shortening, and gradually beat in dry ingredients, -reserving soda, which is stirred in boiling water, and beaten in last. -Pour in pan or muffin rings. Add a cup of currants if desired.—_From Bee -Brand Manual of Cookery._ - -The mixture should be the consistency of Muffin Batter, add a little -more flour, if necessary. - - [Illustration: (Pimento or Allspice)] - - Jamaica Fruit - Mexican - Flower - ⅔ Natural size - - - - - Pimento, or Allspice - - -The Pimento (_Pimenta officinalis_), an evergreen tree belonging to the -Myrtle family, is a native of the West Indies, but is found in Mexico, -Costa Rica and Venezuela as well. The highest quality Pimento comes from -the Island of Jamaica. The Mexican berry, while handsome in appearance, -is inferior in flavoring quality. - - [Illustration: Packeting Spices] - -The trees usually grow in groups of from five to twenty, but are -sometimes found in forests. After the tree has attained a certain -growth, the underbrush and other Pimentos are cut away, leaving the -trees about twenty-five feet apart. - -The Pimento flowers twice each year, but bears only one crop of berries. - -The problem of harvesting is the most serious with which the planter has -to contend. It is difficult to secure help among the indolent natives, -and as the harvest season is short—because the berries must be picked -just before they ripen—the loss from over-ripening is very great. After -harvesting, the berries are exposed daily to the sun for a period of -from seven to twelve days, being placed under cover each night. - -Pimento, or Allspice, as it is generally known, is exported principally -from Kingston, Jamaica, in 120 to 130 lb. bags, about one-third of the -crop coming to the United States, while the remainder finds its way to -England, whence it is exported to other countries. - -As its common name implies, Allspice has a flavor which is suggestive of -the combined flavors of many spices. - -McCormick & Company import only the choicest Allspice grown and market -it under their Bee Brand and Banquet Brand trade marks. It may be had -either ground or whole. - - - Waldorf Salad - - 2 cups diced tart apples - 2 cups diced celery - 1 cup English walnuts, chopped - -Mix and pour over all mayonnaise dressing. Serve cold on crisp lettuce -leaves.—_From Bee Brand Manual of Cookery._ - - [Illustration: (Cloves)] - - Penang - Zanzibar - Branch of Clove Tree - Ripe Fruit - Cloves—Natural size - Branch and Fruit—⅔ Natural size - - - - - Cloves - - - [Illustration: McCormick’s Bee Brand Ground Cloves] - -Cloves are the dry flower-buds of an evergreen (_Caryophyllus_, -_Aromaticus_ or _Eugenia caryophyllata_) belonging to the Myrtle family, -averaging in height twenty to forty feet. The Clove-tree is cultivated -in Ceylon, India, Mauritius, the West Indies and Zanzibar. The different -varieties derive their names from the district of origin or the city of -exportation. Cloves from Amboyna, Penang and Zanzibar are perhaps best -known and are in greatest demand. - -The flowers grow in clusters. The green buds change to a reddish hue, at -which stage they are removed from the tree, spread in the sun and -allowed to dry. When allowed to fully fruit, the bud develops into a -hard seed an inch long, with a pulpy cover. This is called Mother of -Cloves. - -The tree yields only one crop a year, the yield under normal conditions -being about 300 pounds to the acre. The average consumption is estimated -at 11,000,000 pounds per year. - -There are a number of varieties of Cloves resembling each other in -appearance, but vastly different in pungency and flavoring value. - -The slender stems bearing the closed buds have, to a limited degree, the -aromatic clove flavor, and as they sell for a very small fraction of the -cost of Cloves, are frequently powdered and used for reducing the cost -of Powdered Cloves, at the expense of quality and of common honesty. - -McCormick & Company do not import, buy or sell Clove stems. Their Bee -and Banquet Brands Cloves, whole or ground, are carefully selected for -superior quality. - - - PRATT INSTITUTE - BROOKLYN, N.Y. - SCHOOL OF HOUSEHOLD SCIENCE AND ARTS - Isabel Ely Lord, _Director_ - - May 22, 1913. - -Mr. W. M. McCormick, _McCormick & Co., Baltimore, Md._ - -_Dear Mr. McCormick_: I have just received the report of the instructors -who had charge of testing your products, and I am glad to tell you that -it is a very favorable one. The report is that no one of the flavorings -and spices was found unsatisfactory, and that the Orange Tipped Pekoe -Tea was especially praised. We shall be very glad to know if you put -your products on sale in New York, as in that case we shall certainly -use them. - Yours very truly, - Isabel Ely Lord. - - [Illustration: (Herbs)] - - Marjoram - Sage - Caraway - Caraway Cross section Fruit - Tender Sage Leaves - Manioc or Cassava - Fruit - Yellow Mustard - Pearl Tapioca - Pod - English - Granulated Tapioca - German - Cross section Cardamon Seed - Brown Mustard - German - Bari - Pod - Cardamon - Seed - Plants—½ Natural size—fruit—Natural size - - - - - Seed, Herbs, Etc. - - - Caraway - -The Seed of the _Carum Carui_ is indigenous to Northern Europe and -cultivated to some extent in the United States. The seed is used as a -flavor in the preparation of many foods. - - [Illustration: Bee Brand Rubbed Sage] - - - Cardamom - -Commonly spelled Cardamon. The Cardamoms of Java, Ceylon and Madagascar -are much alike. - - - Tapioca - -The product of the roots or tubers of the Manioc or Cassava is known as -Tapioca. The plant is native to Brazil, but is cultivated in Jamaica and -the Far East. There are two kinds of Tapioca—Pearl and Granulated. Both -are made from the same rootstock under a slightly different process. - - - Marjoram - -The leaf of a shrubby plant, a genus of the Mint family, native to the -shores of the Mediterranean; usually called Sweet Marjoram. - - - Mustard - -Mustard-Seed comes from Russia, Germany, England and Holland, and to -some extent from California. There are two chief divisions, yellow and -brown. The brown seed comes largely from Italy and is known as Bari. The -term Trieste is frequently applied to all brown Mustard-Seeds. - -Mustard-Seed contains two oils, known as Essential and Fatty. The -Essential Oil is soluble in water. In flavor and odor it closely -resembles horseradish. The Fatty Oil is mild and tasteless, insoluble in -water, and is sometimes used in place of olive oil. - -In manufacturing Mustard-Flour the seed is warmed, subjected to -hydraulic pressure, which releases from fifteen to twenty-five per cent -of the fatty oil. The residue is called Mustard-Cake. It is ground and -bolted on fine sieves, separating the Mustard bran or hulls from the -interior, making ground mustard or flour. Brown seed contains a larger -percentage of the essential oil, and, therefore, makes a hotter or -stronger flour than the yellow variety, and must be blended with flour -from yellow seed. - - - Sage - -A perennial shrub about two feet high, native to Southern Europe, but -cultivated in this country as a garden plant. Bee Brand Rubbed Sage is -the finest Sage imported. It is rubbed and ready for use. - - [Illustration: (Vanilla)] - - Aerial Root of Vanilla - Vanilla Bean - Green Bean - ⅔ Natural size - - - - - Vanilla-Bean - - -The Vanilla-Bean is the fruit of the _Vanilla planifolia_ or flat-leaved -Vanilla vine and is the source from which pure or true Vanilla Extract -is made. This climbing perennial belongs to the Orchid family and is -indigenous to Central and South America, but reaches its perfection of -flavor in Mexico. The Mexican bean sometimes attains a length of ten -inches. - - [Illustration: One of the Extract Stills] - -When gathered, the beans are yellowish green, fleshy and without odor. -Their color and odor is developed by a process of fermentation or -sweating, which differs in various countries. The best method consists -of sun-drying for about a month, the beans being pressed alternately -between the folds of blankets and exposed to the air. After curing they -are tied in bundles. Vanilla-Beans when cured exude and become covered -with fine frostlike crystals of vanillin, the important active flavoring -principle. - -Next in value to the Mexican bean comes the Bourbon, which term is -applied to all the Vanilla-Beans grown in the islands of the Indian -Ocean, off the east coast of Africa, of which Madagascar, Réunion, the -Comores, Mauritius and the Seychelles are most important. These beans -are shorter than the Mexican, decidedly inferior in flavoring quality, -and, therefore, less expensive. They more nearly resemble the Tonka bean -in odor. The cheapest beans are the Tahitis and so-called vanillons or -beans of the wild Vanilla (_Vanilla pompona_). They are little used in -extract making, and properly so, as they have neither strength nor -flavor. - -The Tonka bean is here mentioned simply because it is so largely used in -the manufacture of imitation Vanilla Extracts. It is the seed of the -_Dipterix odorata_, native to Guiana. The pod is almond shaped and -contains a single seed shaped like a kidney-bean. This bean is dark in -color, having a thin, shiny, brittle skin, containing a two-lobed oily -kernel. A hundred years ago these beans were found in the snuffbox of -every gentleman and in the handkerchief case of every lady. - -Further information regarding the Vanilla-Bean may be found under -Flavoring Extracts on page 22. - - [Illustration: (Tea)] - - Chinese Tea Plant and Flowers - Chinese Tea Leaf - Japanese Tea Leaf - Ceylon Tea Leaf - India Tea Leaf - Seeds - Natural size - - - - - Tea - - -Commercial tea is the prepared leaf or leaf-bud of an evergreen, -indigenous to Asia, which in its wild state attains the general -proportions of the American peach-tree. Botanically, it is known as -_Camellis Thea_ or _Thea Chinensis_. Under cultivation, it is kept -pruned to within three to five feet high. The constant pruning -encourages the growth of new branches and new leaves. The value of the -Tea is in the young tender leaf. - - [Illustration: Testing Tea] - -Teas are divided into two groups, which differ chiefly in the method of -curing. A tea-plant may produce a leaf which commercially may be either -black or green, depending on the treatment. - -Green tea is prepared by steaming the fresh green leaf and then drying -it. In this way the bright color is preserved. - -Black Tea is the result of oxidization or fermentation, caused by -exposing the leaves to the sun, which turns them black. - -The best Teas are made from the young leaves, the different varieties -being graded according to their age and position on the shoot. - -Tea is produced in large quantities in China, Japan, India and the -islands of Ceylon, Java and Formosa. - -There are about 200 varieties of Teas, and, perhaps, ten times as many -flavors. Tea ranges in value from a few cents per pound for stems up to -$10.00 for the very finest leaf. - -The Government inspects all teas entering the United States, and those -below a certain standard are not allowed to enter the country. - -Tea drinking in the United States is increasing, but the consumption is -still far behind that of many other countries. - - [Illustration: Banquet Extra Fancy Blended Tea] - -The average American housewife has not given to the brewing of tea the -same careful consideration she gives to the preparation of other -beverages. Good Tea brewed right is a delicious beverage, but certain -rules must be observed. - -Complete directions for the perfect brewing of Tea appear on each -package of Banquet Brand. Under this brand all the desirable varieties -are packed as well as a remarkable blend. - -Our publication, “Tea, Its Early History, and the Three Colonial -American Tea Parties,” will be mailed free upon request. - - - - - Flavoring Extracts - - -The United States Agricultural Department, Circular No. 19, contains the -standards for foods. Among these are standards for Flavoring Extracts. -By this regulation Extract of Lemon must contain at least 6.4 ounces of -Oil of Lemon to 1 gallon of finished product, or, as the circular puts -it, 5 per cent Oil of Lemon by volume, and Vanilla Extract the -extractive matter from at least 13.35 ounces of the bean to the gallon -of finished product. The flavor is extracted from the bean by a mixture -of alcohol and water, as the resins in the Vanilla-Bean will not impart -their flavor to alcohol alone or to water alone, but to a mixture -containing from 40 to 60 per cent of alcohol, according to character of -bean. Long experience is required to accomplish the results desired. - -The Vanilla-Beans brought into this country range in price about as -follows: - - Mexican, $3.50 to $6.00 per pound. - Bourbon, $3.00 to $5.50 per pound. - Guadalupe, $3.00 to $5.50 per pound. - Seychelles, $3.25 to $4.50 per pound. - Tahiti, $1.75 to $2.50 per pound. - -And a large variety, such as Java, South American and others, ranging in -price from $2.75 to $5.00 per pound. - -These prices represent wholesale prices and vary from time to time. - -The use of Tahiti Beans, coming from the Islands of Tahiti, has grown -very largely in the last few years. They are much used by manufacturers -making the cheaper extracts. - -The Vanilla-Bean dries out very quickly, but if properly cared for and -protected does not lose its strength. In fact, the flavor greatly -improves with age. - -The same beans can be treated for extract by different persons and an -entirely different quality of goods produced, just as two cooks can take -the same kind of flour and one will produce a delightful loaf of bread -while the bread of the other will not be fit to eat. - -We age our Bee Brand Extracts for two years in white oak casks before -placing them on the market. Thus they become mellow and have a rich, -dainty bouquet, which cannot be obtained by any other process. The -minimum cost of carrying large vats of Vanilla is about 12 to 15 per -cent per year. A fine, properly aged Extract of Vanilla, such as Bee -Brand, made from the best beans, would cost from $8.00 to $9.00 a gallon -to manufacture, and yet “Strictly Pure U. S. Standard Extracts” can be -made to cost not over $3.50 per gallon. - -Frequently you will find that a cheap pure Extract of Vanilla is almost -as strong as the fine, or high priced, Bee Brand goods, but its flavor -is rank and it has not the same bouquet and delicacy of flavor, the -comparison between the two being the same as that between cheap cigars -(three for 5 cents), which may be just as strong as a fine Havana, or -stronger, which costs 25 cents, but the latter has a flavor and quality -which the former do not approach. - -The average consumer thinks if an Extract is pure it must be good, and -is satisfied with that statement. This belief on the part of the -consumer is largely due to the fact that many jobbers and large -retailers want their goods under their own names, requesting the -manufacturer to put up the cheapest Extract that will comply with the -law, regardless of the kind of beans or other materials used in its -manufacture. They simply ask for goods that comply with State and -National laws, but you can readily see what the word “pure” means under -this condition. - -These jobbers and retailers think when they have complied with the law -they have done all that is necessary. We refuse positively to sell our -Bee Brand goods, or any other Flavoring Extracts, under any other name -than our own. - -The consumer must realize that purity is one thing, strength another, -but _quality_, the cardinal feature by which to judge, can be obtained -only by buying goods under the name of a reputable manufacturer. - -At one time the use of the ground or pulverized Vanilla-Bean directly in -the article to be flavored was considered by bakers and ice-cream -manufacturers a strong card to feature in their advertising. - -Since the introduction of Domestic Science into so many of our -educational institutions, with the subsequent general interest which the -movement has aroused, the American housewife has come to learn that by -the use of the ground bean only one of the several flavoring principles -is obtained, _i. e._, vanillin. - -The other active agents may be obtained only by intensive processing, -and thus a full-toned extract is secured. - -There is a great deal of “Vanilla Compound,” or “Imitation Vanilla,” -sold. This is made always from manufactured Vanillin or Coumarin, or -both. The natural Vanillin comes from Vanilla-Beans themselves. Put a -fresh Vanilla-Bean where it is very cold and crystals will form on the -outside. These crystals are pure Vanillin. For a long time this was -thought to be the only flavoring principle of the Vanilla-Bean, but it -has been proven to be only one of a number. - -The Vanillin in general use is manufactured by artificial means. It is a -white powdery substance with a strong Vanilla-like flavor, but it lacks -that softness which only Vanilla-Beans produce. In the process of making -cheap Extracts, Vanillin is frequently toned up in strength and pungency -with Coumarin. - -Coumarin occurs naturally in Tonka Beans and Deer Tongue. The Tonka Bean -is a short, stumpy bean about 1½ to 2 inches long by ½ inch wide, and is -used for flavoring tobacco. Coumarin is made commercially from the -leaves of Virginia Deer Tongue and is manufactured in very large -quantities, as it is cheaper than that made from Tonka Beans. - -It may be of interest to know that Bee Brand Flavoring Extracts were -awarded the only Gold Medal at the Jamestown Exposition, and that we now -have the only Gold Medal awarded Flavoring Extracts since the National -Pure Food laws have been in existence. - -The Committee on Awards had no connection with the Exposition Company, -as it was appointed personally by Ex-President Roosevelt, who named Dr. -Harvey T. Wiley as chairman. - - - - - The Bee Brand Manual of Cookery - - -This book is the result of many years of conscientious effort to produce -a work which would be worthy of the title—The Blue Book of the Culinary -Art. - -The old Colonial homes of Maryland and Virginia, long famous for their -“Southern Cooking,” have yielded most of the recipes. Graduates of -leading Schools of Domestic Science have thoroughly tested and in some -instances revised the recipes, so that in the new edition we offer the -Perfect Cook Book. The following pages are selected at random: - - - Fish Salad - - Some cold cooked fish - 1 lettuce - 3 tablespoons olive oil - 1 tablespoon vinegar - 1 hard boiled egg - ½ lemon - 3 pickled gherkins - 1 slice of cooked beet - Bee Brand pepper and salt - Few grains of Bee Brand ground red pepper - -Free the fish from bones; separate the pieces into small flakes; mix -with the lettuce, which must be well washed, wiped, and divided into -shreds, season with salt, pepper and red pepper. Mix the oil and vinegar -so that both are well incorporated; then pour over the fish and lettuce; -mix carefully, and dish up in a pile on a china dish or salad bowl. - -Garnish with slices of lemon, sliced gherkins, or other green pickles, -slices of beet, slices of hard cooked eggs, and some chopped parsley. - - - Chiffonale Salad - - 1 cup diced celery - 1 cup pulp of grapefruit - 5 sliced and peeled tomatoes - 4 chicory leaves - French dressing - McCormick’s Mayonnaise dressing - Chopped olives - Chopped parsley - Green peppers cut in thin strips - -Break the chicory leaves into pieces for serving. Marinate all the -different vegetables and grapefruit with French dressing. Arrange in -separate mounds on a serving dish. Garnish each with the olives, parsley -and green peppers. Pass mayonnaise dressing. - - - Nuremburg Salad - - 1 lettuce - 1 stalk of celery - 4 cooked beets - 1 peeled cucumber - Cold cooked chicken or game - 4 fillets of anchovy - 12 olives - Salt - Few grains of Bee Brand ground red pepper - 1 chopped onion - 1 gherkin - 1 hard cooked egg - -Pick the lettuce into little pieces, wash and dry it in a clean cloth. - -Cut in strips the celery, cooked beets, cucumber, olives, fillets of -anchovy, the cooked chicken or game; place all these on a dish or in a -salad bowl, season with salt, red pepper, chopped onion and pour over -them mayonnaise sauce, and mix all up together, then sprinkle over the -gherkin finely chopped and hard cooked egg that has been rubbed through -a sieve. - - - Endive, Banana and Pimento Salad - - 4 bananas (cut in rather thick slices) - 1 canned pimento (cut in strips) - 1 head endive or escarolle - -Mix fruit and Pimento, pour over French dressing, and serve on the -Escarolle or Endive. - - - American Beauty Salad - - 1 cup orange (skinned and cut in small pieces) - 1 cup tart apples (peeled and cut in small pieces) - 1 pineapple (fresh or canned, cut in small pieces) - 1 cup heart celery (cut in small pieces) - -Mix thoroughly and place in small moulds or after-dinner coffee cups. -Pour over each mould lemon jelly (cooled but not stiffened), colored -with a few drops of McCormick’s Bee Brand Red color. When well set and -firm, turn out on lettuce leaves, and serve with McCormick’s Mayonnaise. - -For an added garnish, half of an English walnut may be placed carefully -in the bottom of each cup before it is filled with the mixture, or may -be fastened to finish mould by means of a few drops of the liquid jelly -and allowed to harden before sending to table. - - - Cream of Potato Soup - - 1 cup mashed potatoes - 1 pint hot milk - 1 extra cup milk - 2 tablespoons butter - 2 tablespoons flour - ½ teaspoon Bee Brand white pepper - ¼ teaspoon Bee Brand celery salt - ½ teaspoon Bee Brand onion extract - -Make a white sauce of the flour, butter and extra cup of milk as in -above recipes and add seasoning. Mix the mashed potatoes with the hot -milk, combine with white sauce and serve at once. - - - Cream of Green Pepper Soup - - 1 quart clarified soup stock - 2 onions - 2 large or 4 small green peppers - Yolk of one egg - 1 teaspoon salt - ½ teaspoon Bee Brand celery salt - ½ teaspoon Bee Brand white pepper - -Chop onion fine, cut green peppers in strips about ¼ inch long. Put -stock and condiments together. Simmer slowly from 30 minutes to an hour. -Just before serving beat the egg yolk and pour the hot soup over this. -Serve in bouillon cups if desired. - - - Delicious Quick Soup - - 1 cup carrot cubes - 1 cup potato cubes - 1 large onion, sliced - 1 cup celery, sliced - ½ cup of fat from chicken or beef stock - 1 quart water - 4 tablespoons meat extract - 1 bay leaf - 1 teaspoon salt - ¼ teaspoon Bee Brand white pepper - ⅛ teaspoon Bee Brand paprika - -Melt the fat, and in it cook the carrot, celery and onion. Stir -constantly; cook about 15 minutes. Cook the potatoes in boiling water, -drain, rinse in cold water and drain again. Add to other vegetables with -the broth and seasoning. Cook at least one hour. Remove bay leaf and -serve. - - - Mince Pie - - 1 cup cooked and chopped lean beef - 1½ cups chopped apple - 1 teaspoon salt - 1 teaspoon Bee Brand cinnamon - 1 teaspoon Bee Brand cloves - 1 teaspoon Bee Brand allspice - 1 teaspoon Bee Brand nutmeg - 1 cup brown sugar - ½ cup raisins - ½ cup currants - ½ cup citron - Moisten with one cup sweet cider. - -Bake in two crusts. Just before serving pour through the slits in the -crust one tablespoon of fine brandy. Serve mince pie warm. - -This is particularly good served with plain vanilla ice cream. - - - Date Pudding - - ½ lb. dates - 3 tablespoons butter - ½ cup molasses - ½ cup milk - 1⅔ cups flour - ½ teaspoon baking soda - ¼ teaspoon each of Bee Brand Cloves, Allspice, and Nutmeg - -Stone dates and cut into small pieces. Melt the butter, add molasses and -milk. Mix the dry ingredients and sift to blend them thoroughly. Add -these to the butter mixture and lastly add the dates. - -Pour into a buttered mold, cover with buttered paper and steam for one -and one-half hours. - - - Salmon Loaf - - 1 can salmon - 1 cup stale bread crumbs - 2 well beaten eggs - ½ cup milk - 1 tablespoon finely chopped parsley - 2 tablespoons melted butter - Seasoning and salt—Bee Brand black pepper and Bee Brand paprika - -Pick one salmon, discard bones and pieces of skin. Shred meat with -silver fork, mix all ingredients, and put into a well-glazed mould and -bake in a pan of water for thirty minutes. Turn from mould and serve -with Hollandaise sauce, or allow to get cold and slice, and serve on a -dish garnished with rings of lemon and sprays of parsley. - - - Mackerel Souffle - - ¼ cup butter - ⅓ cup flour, sifted and measured - 1 pint milk - 1 teaspoon salt - ¼ teaspoon Bee Brand white pepper - ⅛ teaspoon Bee Brand paprika - 2 teaspoons parsley, chopped fine - 3 egg yolks - 3 egg whites - 1½ cups canned mackerel - -Melt butter, add flour and stir until well blended, in saucepan over -fire, then pour on the milk, stirring constantly. Cook to a smooth, -thick cream, add seasonings, then the fish, picked over and shredded -with a silver fork; then egg yolks beaten until thick, then fold in -whites beaten stiff and dry. Turn into a buttered baking dish, and bake -until firm and delicately colored—it will require about 45 minutes. - - - - - Quality vs. Purity - - -The enactment of the National Pure Food Law in 1906 did much toward -awakening an interest in the purity of Foods and Drugs, and while it has -been beneficial in a general way, it has had its disadvantages because -it is not complete. - -The people have been taught by the laws and the Pure Food propagandists -to believe that the word “Pure” upon a package ensures that its contents -are all right. Nothing can be further from the truth. - -An article may be Pure and yet be of very Poor Quality; Purity means -little. Quality means much. For instance, a Keifer pear is a Pure pear, -yet in Quality it cannot be compared to the Bartlett pear. Consider the -difference in the quality of butter. Take a number of samples of butter -and you will find that some of them will be unfit to eat, and others a -delight to use, yet they are all Pure butter, and the difference is in -the Quality. The tobacco in a “five-for-a-nickel” stogie may be a Pure -tobacco, but it cannot be placed in a class with that of an imported -Havana cigar selling at twenty-five cents. - -A Spice may be Pure, and yet come from a country known to produce -inferior Spices. It may be Pure and yet inert. Consider the difference -in Quality between Acheen Pepper and Tellicherry. They are both Pure -peppers. - -A Vanilla Flavoring Extract made from rank Tahiti Beans costing $1.50 a -pound is a pure Extract of Vanilla, but how does its quality compare -with that made from high-grade Mexican beans, costing $6.00 a pound? So -it goes all down the line. - - [Illustration: McCormick’s Bee Brand Celery and Salt] - -The time is coming when consumers will realize that the important thing -to look for in the purchasing of foodstuffs is not the word “Pure”—but -the name of the reputable manufacturer whose dealings are beyond -reproach. - - - THE COLANNADE - 1332-1339 MT. ROYAL AVENUE - - Baltimore, Md., Dec. 1, 1914. - -Messrs. McCormick & Co. -Baltimore, Md. - -Gentlemen: For twenty years past I’ve been using Bee Brand Extracts and -Spices, and ever since you’ve added Teas to your products, I’ve used -Banquet Blend. - -It’s the finest tea I know of and it pleases all our guests. - -If you care to use this letter, you have my permission. - Yours very truly, - The Colannade, - M. E. McConn. - - - - - Banquet Brand Tea - - -In this big drum all the dust and foreign matter is removed from Banquet -Tea. - -It’s a vacuum process, and it acts in such a way as to thoroughly mix -and blend the Teas when two or more are worked together. - - [Illustration: Vacuum Tea Cleaner] - -There are few Tea houses similarly equipped. Among the 2000 flavors in -Tea, the problem of selection and combining is big. It takes expert -knowledge to produce a Tea like Banquet Blend. Four successive -generations of Tea experts produced the man who weened Banquet Blend -from among the many flavors. - -Teas from the highlands of Ceylon, from the interior of China and from -the hillsides of Japan—all blended in one masterful creation—the triumph -of the tea-blender’s art. - -In Banquet Blend there is a delicacy of flavor, a richness of bouquet, a -certain subtle softness, and none of that rankness which is found in so -many brands of tea. - - - Bee Brand Extracts - -There are few houses engaged in the manufacture of Flavoring extracts -which have at their disposal a laboratory such as this. - -Early in their business career McCormick & Company realized that eternal -vigilance in extract making would be the keynote of success. - - [Illustration: A Corner of the Laboratory] - -The services of expert chemists were engaged, a modern laboratory -equipped and the work of producing the world’s finest flavors begun. The -task was not easy, nor has the expense been light, but today, and for a -number of years past, these pioneers in the field of purer foodstuffs -have been reaping the harvest of seed sown years ago. - -During the two years which are required to “process” most Bee Brand -Flavoring Extracts the goods are sealed in big white oak casks, where -much of their characteristic mellowness is acquired. - - [Illustration: Percolating Vanilla] - -The making of Flavoring Extracts has long since been reduced to a -science, or, if you prefer, elevated to the station of an art. For -twenty-five years the manufacturers of Bee Brand Flavoring Extracts have -been the first to experiment with whatever innovations which have -offered for the betterment of the trade. In spite of many experiments, -the changes have not been drastic—the process remains much the same. - - - Bee Brand Spices - -The rows of spice-mills, illustrated on page 5, are always of interest -to the guest. Long before one comes to the spice department the -fragrant, pungent aroma drifts out in friendly greeting. Big -electrically-driven mills pound away hour after hour, day after day, -turning out savory Bee Brand Spices to tempt the fickle appetite of a -busy work-a-day world. - -In this building one finds the products of the four corners of the -globe. It is, indeed, easy to understand Sheba’s tribute to Solomon when -she selected spices from among all the good things the world affords and -sent them to his court. - -Here is the atmosphere of the Old World mingled with the commercialism -of the New. - - -A cordial invitation is extended you to visit the Bee Brand Plant when -you are in Baltimore. Courteous guides are at your disposal from 10 A. -M. to 4 P. M. each day. Every nook and corner of this great institution -is open for your inspection—there is nothing under cover, nothing to -conceal. - -The management wants you personally to see the sanitary manner in which -the plant is run—the smiling faces of contented employees, who find -their pleasure in their work. No note of discord here! Occasionally a -“kicker” drifts in, but not for long. He has no place in “the spirit of -the hive.” - -Telephone Connections. - - THE INTERNATIONAL MUTUAL - COOKS AND PASTRY COOKS ASSOCIATION - OF NEW YORK - 154 WEST 44TH STREET - - Societe Culinaire Philanthropique - Cooks and Pastry Cooks Association - Culinary Alimentary Association - Culinary Club - International Cooks Association - - New York. June 11, 1914. - -Mess. McCormick and Co. Baltimore, Maryland. Gentlemen:— - - To obtain the best results, we use and recommend for use “BEE -BRAND EXTRACT OF VANILLA.” We find it an excellent Vanilla of a superior -quality. - - [Illustration: THE INTERNATIONAL MUTUAL COOKS AND PASTRY COOKS - ASSOCIATION OF N.Y. INC. • 1914] - - THE INTERNATIONAL MUTUAL - COOKS AND PASTRY COOKS ASSOCIATION - per _Adolphus Meyer_ - Secretary - - - That’s What 6000 Chefs and Stewards Say! - -These chefs and stewards are members of the International Mutual Cooks -and Pastry Cooks Association, and they have unreservedly endorsed Bee -Brand Flavoring Extracts as the highest in quality. - -They don’t guess at it—they know! They have tried and tested them in -comparison with all other brands of extracts worthy of any consideration -at all. There was only one possible verdict! Bee Brand was found -superior in mellowness of flavor, in quality of ingredients; in fact, in -every way. - -In the kitchen, Bee Brand Extracts were found to cook out less readily -than any other extract and to impart a finer fruit flavor than could be -secured in any other way. - -This is as it should be. Bee Brand Extracts are the perfected result of -twenty-five years’ experience in scientific Extract Making. The highest -quality raw materials are used exclusively and after intensive -processing, Bee Brand Extracts are aged in white oak casks to bring out -their distinctive mellowness of flavor. - -Bee Brand Extracts were awarded the only Gold Medal at the Jamestown -Exposition and have been endorsed by “Good Housekeeping Magazine,” -Westfield Board of Health and the highest authorities in Domestic -Science. - - [Illustration: McCORMICK and COMPANY] - - [Illustration: IMPORTERS of SPICES] - - - A Partial List of Bee Brand Products - - - Spices, Etc. - - Bee Brand Powdered Cinnamon - Bee Brand Saigon Cinnamon - Bee Brand Ground Nutmegs - Bee Brand Ground Ginger - Bee Brand Ground Allspice - Bee Brand Pickling Spice - Bee Brand Whole Cloves - Bee Brand Ground Cloves - Bee Brand Ground Mace - Bee Brand Turmeric - Bee Brand Whole White Pepper - Bee Brand Ground White Pepper - Bee Brand Ground Black Pepper - Bee Brand Ground Red Pepper - Bee Brand Ground Mustard - Bee Brand Celery Seed - Bee Brand Celery Salt - Bee Brand Onion Salt - Bee Brand Curry Powder - Bee Brand Rubbed Sage - Bee Brand Thyme - Bee Brand Marjoram - Bee Brand Tapioca, Granulated - Bee Brand Paprika - Bee Brand Tapioca, Pearl - Green Seal Salad Dressing - Green Seal Table Relish - Bee Brand Gelatine - McCormick’s Mayonnaise Dressing - - - Flavoring Extracts - - Bee Brand Almond - Bee Brand Banana - Bee Brand Cinnamon - Bee Brand Cloves - Bee Brand Jamaica Ginger - Bee Brand Lemon - Bee Brand Nutmeg - Bee Brand Orange - Bee Brand Peppermint - Bee Brand Peach - Bee Brand Pineapple - Bee Brand Raspberry - Bee Brand Strawberry - Bee Brand Rose - Bee Brand Vanilla - Bee Brand Wintergreen - - - Confectioner’s Colors - - Bee Brand Green - Bee Brand Blue - Bee Brand Yellow - Bee Brand Strawberry Red - Bee Brand Pink - Bee Brand Violet - Bee Brand Brown - - - Banquet Brand Tea - -All the leading varieties are packed under this brand. - - - Bee Brand Gelatine - Acidulated or Plain - -This is the Gelatine which Dr. Vulté selected from among twenty samples -submitted as being the very finest possible to procure. - -The Dietetic Department of the Johns Hopkins Hospital, Baltimore, uses -Bee Brand exclusively. - - [Illustration: McCormick’s Bee Brand Gelatine] - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - - - - - -End of the Project Gutenberg EBook of Spices, Their Nature and Growth; The -Vanilla Bean; A Talk on Tea, by McCormick & Co. - -*** END OF THIS PROJECT GUTENBERG EBOOK SPICES, THEIR NATURE AND *** - -***** This file should be named 63007-0.txt or 63007-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/3/0/0/63007/ - -Produced by WebRover, Charlene Taylor, Stephen Hutcheson, -and the Online Distributed Proofreading Team at -https://www.pgdp.net (This file was produced from images -generously made available by The Internet Archive/American -Libraries.) - - -Updated editions will replace the previous one--the old editions -will be renamed. - -Creating the works from public domain print editions means that no -one owns a United States copyright in these works, so the Foundation -(and you!) can copy and distribute it in the United States without -permission and without paying copyright royalties. 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font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> - - -<pre> - -The Project Gutenberg EBook of Spices, Their Nature and Growth; The -Vanilla Bean; A Talk on Tea, by McCormick & Co. - -This eBook is for the use of anyone anywhere at no cost and with -almost no restrictions whatsoever. You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at www.gutenberg.org/license - - -Title: Spices, Their Nature and Growth; The Vanilla Bean; A Talk on Tea - A Text-Book for Teachers - -Author: McCormick & Co. - -Release Date: August 22, 2020 [EBook #63007] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK SPICES, THEIR NATURE AND *** - - - - -Produced by WebRover, Charlene Taylor, Stephen Hutcheson, -and the Online Distributed Proofreading Team at -https://www.pgdp.net (This file was produced from images -generously made available by The Internet Archive/American -Libraries.) - - - - - - -</pre> - -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="Spices, Their Nature and Growth; The Vanilla-Bean; A Talk on Tea" width="800" height="1285" /> -</div> -<div class="img"> -<img id="insidecov" src="images/icover.jpg" alt="Spices, Their Nature and Growth; The Vanilla-Bean; A Talk on Tea" width="591" height="1000" /> -</div> -<div class="box"> -<h1><span class="large">SPICES</span> -<br /><span class="smallest">THEIR NATURE AND GROWTH</span> -<br /><span class="smaller">THE VANILLA-BEAN</span> -<br /><span class="smaller">A TALK ON TEA</span></h1> -<p class="tbcenter"><span class="large"><b>McCORMICK & CO.</b></span> -<br />Importers and Grinders of Spices -<br /><span class="small">Manufacturing Chemists</span> <span class="hst"><span class="small">Importers of Tea</span></span> -<br />BALTIMORE, MARYLAND</p> -</div> -<p class="center smaller">Copyright, 1915, by -<br /><span class="sc">McCormick & Co., Baltimore, Md.</span></p> -<div class="img"> -<img src="images/p00.jpg" alt="MUNDER THOMSEN PRESS, BALTIMORE" width="179" height="312" /> -</div> -<div class="pb" id="Page_3">3</div> -<p class="tb">Dedicated to <span class="sc">Domestic -Science</span> and to those who -are devoting their energy, -talent and time to the dissemination -of that knowledge which makes for -purer and better foods—to the Domestic -Science Teachers of America.</p> -<p class="tb">In response to hundreds of requests -from schools, colleges and -individuals for information regarding -the different varieties of -Spices we have prepared this booklet, -and have endeavored to give as -concisely as possible the facts necessary -to a thorough understanding -of the subject.</p> -<p>As there has hitherto been no complete -compilation along this line, it -has been necessary to obtain from -foreign sources much of the material, -while some of the illustrations represent -weeks of patient research by -our art department.</p> -<p>To the U. S. Department of Agriculture -we are indebted for much valuable -information, and for this we -wish to make due acknowledgment.</p> -<div class="pb" id="Page_4">4</div> -<div class="img" id="fig1"> -<img src="images/p00a.jpg" alt="" width="1000" height="1489" /> -<p class="pcap"><span class="cur">(Capsicums)</span></p> -</div> -<dl class="undent pcap"><dt>Chillie or Guinea Pepper</dt> -<dt>Japan</dt> -<dt>Bombay</dt> -<dt>Spanish</dt> -<dt>Paprika Pod</dt> -<dt>(Chillies) Mombassa Japan</dt> -<dt>(White) Muntok Singapore</dt> -<dt>Pod Pepper</dt> -<dt>Black Pepper</dt> -<dt>Tellicherry</dt> -<dt>Long Pepper</dt> -<dt>Aleppy</dt> -<dt>Lampong</dt> -<dd>½ Natural size</dd></dl> -<div class="pb" id="Page_5">5</div> -<h2 id="c1"><span class="small">Pepper and Capsicums</span></h2> -<p>Pepper is the dried berry -of the pepper-plant (<i>Piper -nigrum</i>), a climbing -vine ten to twelve feet -high, indigenous to the -East Indies, but cultivated -in many tropical -countries.</p> -<div class="img" id="fig2"> -<img src="images/p01.jpg" alt="" width="1049" height="810" /> -<p class="pcap">A Group of Pepper Mills</p> -</div> -<p>The berries are harvested -when they begin -to turn red, and the process -of drying out blackens -and shrivels them. -They are not picked -separately, but in spikes -or bunches, and are then -placed on mats to dry. At night the berries are placed under cover.</p> -<p>The average yield per vine is eight to ten pounds each year.</p> -<p>The different varieties of Black Pepper derive their name from -the localities in which they are grown or the ports whence they are -shipped, as Singapore, Lampong, Sumatra, Tellicherry, Acheen, -Malabar, Trang, etc.</p> -<h3 id="c2">White Pepper</h3> -<p>This is obtained by decorticating or removing the skin from the -fully ripened black peppercorns—accomplished by maceration.</p> -<p>White Whole Pepper grains are grayish white. They are more -nearly spherical in shape than the Black Pepper berries, and have -light-colored lines running from top to bottom. The more common -varieties are known as Siam, Singapore and Penang.</p> -<h3 id="c3">Red Pepper</h3> -<p>The U. S. Standards describe Red Pepper as the dried ripe fruit -of any species of capsicum, a genus of the <i>nightshade family</i> indigenous -to the American tropics. It is now cultivated in nearly all warm -and temperate countries, both commercially and in the kitchen-garden. -The leading commercial varieties are Zanzibar, Africa, -Indias, and Japan.</p> -<h3 id="c4">Paprika</h3> -<p>Paprika is botanically described as <i>Capsicum annuum</i>. The pods -are large and brilliant to dark red. It grows in the temperate and -torrid zones. It is cultivated principally in Spain (<i>Pimiinton</i>) and -Hungary. The Spanish-grown product is sweet and mild, the Hungarian -usually of a mildly pungent flavor. Paprika is used in cooking -for its color as well as flavor. It is rapidly finding favor among -American housewives.</p> -<div class="pb" id="Page_6">6</div> -<div class="img" id="fig3"> -<img src="images/p02.jpg" alt="" width="1000" height="1484" /> -<p class="pcap"><span class="cur">(Cinnamon or Cassia)</span></p> -</div> -<dl class="undent pcap"><dt>Ceylon Cinnamon</dt> -<dt>Batavia Cinnamon</dt> -<dt>Chinese Cassia (Cinnamon)</dt> -<dt>Saigon Rolls</dt> -<dt>China Cassia Rolls</dt> -<dt>Cassia Buds</dt> -<dd>Buds Natural size, all others ½ Natural size</dd></dl> -<div class="pb" id="Page_7">7</div> -<h2 id="c5"><span class="small">Cassia and Cinnamon</span></h2> -<p>The terms Cassia and -Cinnamon, although -they represent two separate -species of the genus -<i>Cinnamomum</i> belonging -to the Laurel -family, in commerce are -interchangeable.</p> -<div class="img" id="fig4"> -<img src="images/p03.jpg" alt="" width="1063" height="808" /> -<p class="pcap">A Corner of One of the Warerooms</p> -</div> -<h3 id="c6">Cinnamon</h3> -<p>Is the thin, inner -bark of the tree, of a -pale yellowish brown -color, and is found on -the market in long, -quill-like rolls, the -smaller rolls being incased in the larger. The small dark spots on -the outer surface correspond to points where the leaves were attached -to the stem.</p> -<p>True Cinnamon is native to the Island of Ceylon, but is cultivated -in tropical Asia, Sumatra and Java. The yield of Ceylon -Cinnamon is relatively small. Its use in the United States is limited.</p> -<h3 id="c7">Cassia</h3> -<p>The ordinary commercial Cassia is the bark of the <i>Cinnamomum -Cassia</i>, which comes from China, Japan, Indo-China and India. It -is usually darker in color than true Cinnamon, rougher, and about -four times as thick.</p> -<p>Cinnamon and Cassia range in value according to type and -quality, although much depends on actual flavoring strength. They -are chiefly valued in the order named—Saigon, Batavia or Java and -China.</p> -<p>Those desiring a pure Ceylon Cinnamon can secure it from -McCormick & Company of Baltimore, Importers and Grinders of -Spices. Choicest Cassia, in rolls or ground, is put up under their -Bee Brand and Banquet Brand Trade Marks.</p> -<div class="img"> -<img src="images/p04.jpg" alt="Bee Brand Select Stick Cinnamon" width="600" height="150" /> -</div> -<div class="pb" id="Page_8">8</div> -<div class="img" id="fig5"> -<img src="images/p05.jpg" alt="" width="1000" height="1519" /> -<p class="pcap"><span class="cur">(Mace or Nutmeg)</span></p> -</div> -<dl class="undent pcap"><dt>Mace</dt> -<dt>Nutmeg Plant</dt> -<dt>Green Fruit</dt> -<dt>Macassar</dt> -<dt>Nutmeg</dt> -<dt>Cross section of Fruit</dt> -<dt>Ripe Fruit in act of bursting</dt> -<dt>Nutmeg, in shell</dt> -<dt>Shell partly removed</dt> -<dt>Cross section of Nutmeg</dt> -<dt>Penang Nutmegs</dt> -<dd>½ Natural size</dd></dl> -<div class="pb" id="Page_9">9</div> -<h2 id="c8"><span class="small">Nutmegs and Mace</span></h2> -<p>The Nutmeg-tree, genus <i>Myristica</i> (natural order <i>Myristicaceæ</i>), -native of the Malay Archipelago, usually grows to a -height of twenty to thirty feet. While the greater part of -the world’s supply of both Nutmegs and Mace comes from the -Banda Islands, the West Indies are by no means to be overlooked.</p> -<p>The Nutmeg fruit is about three inches long and about two inches -in diameter. It includes, first, the outer or fleshy membranous part; -second, the substance covering the outer shell of the Nutmeg, known -as Mace, next the shell, and finally the kernel or commercial Nutmeg.</p> -<p>After harvesting, which in some places is done with long forked -sticks or bamboo poles, the red colored network (Mace) is removed -and the nuts are placed over a fire in mesh bottom receptacles, -where they remain for perhaps a month, being kept about ten feet -away from the flames. They are next exposed to the sun for two -or three hours daily for several days, or until the kernels rattle -within the shell. They are then removed from the shell and assorted -into three general grades.</p> -<p>Among the many varieties of Nutmegs the Singapore, Penang, -West Indian and Macassars are most esteemed, the price being -regulated by the type, size and quality of the nut.</p> -<p>During the past few years ground Nutmeg has been placed on -the market and is steadily finding favor with American housewives.</p> -<div class="img"> -<img src="images/p06.jpg" alt="McCormick’s Bee Brand Pepper" width="267" height="600" /> -</div> -<h3 id="c9">Mace</h3> -<p>Mace is carefully removed from the shell -surrounding the kernel of the Nutmeg by -hand, although a knife is sometimes employed. -It is then placed on mats or trays to -dry in the sunshine. Of late years, however, -artificial drying has proven so successful that -it is rapidly supplanting the old method in -which the sunshine dissipated some of the -virtues of the Mace. Several months are required -to cure it. During this time it changes -from a crimson to a blood red and later to the -yellowish or golden brown color, in which state -it is found on the market here.</p> -<p>The Penang or Banda Mace is probably -the most desirable, with the Siauw and -Batavia following in the order named.</p> -<p>Great care must be exercised in the grinding -of Mace, as it is very rich in volatile oil. -Bee Brand Ground Mace is prepared in mills -especially designed for the purpose. Nutmegs -and Mace imported by McCormick & Company -are marketed as Bee and Banquet Brands.</p> -<div class="pb" id="Page_10">10</div> -<div class="img" id="fig6"> -<img src="images/p07.jpg" alt="" width="1000" height="1458" /> -<p class="pcap"><span class="cur">(Ginger)</span></p> -</div> -<dl class="undent pcap"><dt>Ginger Plant, Flower and Root</dt> -<dt>African Ginger Root</dt> -<dt>Jamaica</dt> -<dt>Japan</dt> -<dd>⅔ Natural size</dd></dl> -<div class="pb" id="Page_11">11</div> -<h2 id="c10"><span class="small">Ginger</span></h2> -<p>Unlike the Spices treated in this series, -Ginger is the root-stock of a plant -known botanically as <i>Zingiber officinale</i>, -an annual herb, three or four feet high. It is a -native of India and China, but is grown extensively -in tropical America, Africa and Australia.</p> -<p>The plant endures a wide range of climate. -It may be grown at sea level or in mountainous -regions, provided the rainfall be abundant or -irrigation adopted.</p> -<p>It is found cultivated from the Himalaya -Mountains, 5000 feet above sea level, to Cape -Comarin.</p> -<p>The root is dug when the plant is a year old -and after the stalk has withered.</p> -<p>Black Ginger, of which Calcutta and African -are the common varieties, is produced by -scalding the freshly dug roots. This prevents -sprouting.</p> -<p>White Ginger is the decorticated product, -the chief varieties being Jamaica, Cochin and -Japan. Jamaica is the most esteemed. Jamaica Ginger is best known -and most used here, although both Cochin and African Ginger are -imported in a large way.</p> -<p>The different varieties of Ginger are imported by McCormick & -Company, who distribute them under the Bee Brand and Banquet -Brand guarantee. Green Ginger is the undried root. That received -in the United States is the Jamaica variety.</p> -<div class="img"> -<img src="images/p08.jpg" alt="McCormick’s Bee Brand Ground Ginger" width="267" height="601" /> -</div> -<hr /> -<h3 id="c11">Mrs. King’s Bee Brand Ginger Bread</h3> -<div class="verse"> -<p class="t0">1 cup brown sugar</p> -<p class="t0">1 cup Porto Rico molasses</p> -<p class="t0">1 cup sour milk</p> -<p class="t0">1 (rounded) teaspoon soda in 2 tablespoons boiling water</p> -<p class="t0"><span class="s">1 cup boiling water</span></p> -<p class="t0">2 teaspoons Bee Brand Powdered Ginger</p> -<p class="t0">2 eggs and 3 cups flour</p> -<p class="t0">1 teaspoon Bee Brand Powdered Cinnamon</p> -<p class="t0">½ teaspoon Bee Brand Nutmeg</p> -<p class="t0">2 tablespoons lard</p> -<p class="t0">2 tablespoons butter</p> -<p class="t0">⅛ teaspoon salt</p> -<p class="t0"><span class="s">1 teaspoon baking powder</span></p> -<p class="t0">1 tablespoon baking powder</p> -</div> -<p>Mix and sift dry ingredients. Beat eggs without separating, add -sugar, molasses and milk, shortening, and gradually beat in dry ingredients, -reserving soda, which is stirred in boiling water, and beaten -in last. Pour in pan or muffin rings. Add a cup of currants if desired.—<i>From -Bee Brand Manual of Cookery.</i></p> -<p>The mixture should be the consistency of Muffin Batter, add a little -more flour, if necessary.</p> -<div class="pb" id="Page_12">12</div> -<div class="img" id="fig7"> -<img src="images/p09.jpg" alt="" width="1000" height="1488" /> -<p class="pcap"><span class="cur">(Pimento or Allspice)</span></p> -</div> -<dl class="undent pcap"><dt>Jamaica Fruit</dt> -<dt>Mexican</dt> -<dt>Flower</dt> -<dd>⅔ Natural size</dd></dl> -<div class="pb" id="Page_13">13</div> -<h2 id="c12"><span class="small">Pimento, or Allspice</span></h2> -<p>The Pimento (<i>Pimenta -officinalis</i>), an evergreen -tree belonging to the -Myrtle family, is a native -of the West Indies, -but is found in Mexico, -Costa Rica and Venezuela -as well. The highest -quality Pimento -comes from the Island -of Jamaica. The Mexican -berry, while handsome -in appearance, is -inferior in flavoring -quality.</p> -<div class="img" id="fig8"> -<img src="images/p10.jpg" alt="" width="1064" height="813" /> -<p class="pcap">Packeting Spices</p> -</div> -<p>The trees usually -grow in groups of from five to twenty, but are sometimes found in -forests. After the tree has attained a certain growth, the underbrush -and other Pimentos are cut away, leaving the trees about twenty-five -feet apart.</p> -<p>The Pimento flowers twice each year, but bears only one crop of -berries.</p> -<p>The problem of harvesting is the most serious with which the -planter has to contend. It is difficult to secure help among the -indolent natives, and as the harvest season is short—because the -berries must be picked just before they ripen—the loss from over-ripening -is very great. After harvesting, the berries are exposed -daily to the sun for a period of from seven to twelve days, being -placed under cover each night.</p> -<p>Pimento, or Allspice, as it is generally known, is exported principally -from Kingston, Jamaica, in 120 to 130 lb. bags, about one-third -of the crop coming to the United States, while the remainder finds its -way to England, whence it is exported to other countries.</p> -<p>As its common name implies, Allspice has a flavor which is -suggestive of the combined flavors of many spices.</p> -<p>McCormick & Company import only the choicest Allspice grown -and market it under their Bee Brand and Banquet Brand trade -marks. It may be had either ground or whole.</p> -<h3 id="c13">Waldorf Salad</h3> -<div class="verse"> -<p class="t0">2 cups diced tart apples</p> -<p class="t0">2 cups diced celery</p> -<p class="t0">1 cup English walnuts, chopped</p> -</div> -<p>Mix and pour over all mayonnaise dressing. Serve cold on crisp -lettuce leaves.—<i>From Bee Brand Manual of Cookery.</i></p> -<div class="pb" id="Page_14">14</div> -<div class="img" id="fig9"> -<img src="images/p11.jpg" alt="" width="1000" height="1479" /> -<p class="pcap"><span class="cur">(Cloves)</span></p> -</div> -<dl class="undent pcap"><dt>Penang</dt> -<dt>Zanzibar</dt> -<dt>Branch of Clove Tree</dt> -<dt>Ripe Fruit</dt> -<dd>Cloves—Natural size</dd> -<dd>Branch and Fruit—⅔ Natural size</dd></dl> -<div class="pb" id="Page_15">15</div> -<h2 id="c14"><span class="small">Cloves</span></h2> -<div class="img"> -<img src="images/p12.jpg" alt="McCormick’s Bee Brand Ground Cloves" width="266" height="600" /> -</div> -<p>Cloves are the dry flower-buds of an -evergreen (<i>Caryophyllus</i>, <i>Aromaticus</i> -or <i>Eugenia caryophyllata</i>) belonging -to the Myrtle family, averaging in height -twenty to forty feet. The Clove-tree is cultivated -in Ceylon, India, Mauritius, the -West Indies and Zanzibar. The different varieties -derive their names from the district -of origin or the city of exportation. Cloves -from Amboyna, Penang and Zanzibar are -perhaps best known and are in greatest demand.</p> -<p>The flowers grow in clusters. The green -buds change to a reddish hue, at which -stage they are removed from the tree, spread -in the sun and allowed to dry. When allowed -to fully fruit, the bud develops into a hard -seed an inch long, with a pulpy cover. This -is called Mother of Cloves.</p> -<p>The tree yields only one crop a year, the -yield under normal conditions being about -300 pounds to the acre. The average consumption -is estimated at 11,000,000 pounds per year.</p> -<p>There are a number of varieties of Cloves resembling each other -in appearance, but vastly different in pungency and flavoring value.</p> -<p>The slender stems bearing the closed buds have, to a limited degree, -the aromatic clove flavor, and as they sell for a very small -fraction of the cost of Cloves, are frequently powdered and used -for reducing the cost of Powdered Cloves, at the expense of quality -and of common honesty.</p> -<p>McCormick & Company do not import, buy or sell Clove stems. -Their Bee and Banquet Brands Cloves, whole or ground, are carefully -selected for superior quality.</p> -<hr /> -<p class="center">PRATT INSTITUTE -<br /><span class="smaller">BROOKLYN, N.Y. -<br />SCHOOL OF HOUSEHOLD SCIENCE AND ARTS -<br /><span class="sc">Isabel Ely Lord</span>, <i>Director</i></span></p> -<p class="jr1">May 22, 1913.</p> -<p><span class="sc">Mr. W. M. McCormick</span>, <i>McCormick & Co., Baltimore, Md.</i></p> -<p><i>Dear Mr. McCormick</i>: I have just received the report of the instructors who -had charge of testing your products, and I am glad to tell you that it is a very -favorable one. The report is that no one of the flavorings and spices was found -unsatisfactory, and that the Orange Tipped Pekoe Tea was especially praised. -We shall be very glad to know if you put your products on sale in New York, as -in that case we shall certainly use them. -<span class="center">Yours very truly,</span> -<span class="lr"><span class="sc">Isabel Ely Lord</span>.</span></p> -<div class="pb" id="Page_16">16</div> -<div class="img" id="fig10"> -<img src="images/p13.jpg" alt="" width="1000" height="1474" /> -<p class="pcap"><span class="cur">(Herbs)</span></p> -</div> -<dl class="undent pcap"><dt>Marjoram</dt> -<dt>Sage</dt> -<dt>Caraway</dt> -<dt>Caraway Cross section Fruit</dt> -<dt>Tender Sage Leaves</dt> -<dt>Manioc or Cassava</dt> -<dt>Fruit</dt> -<dt>Yellow Mustard</dt> -<dt>Pearl Tapioca</dt> -<dt>Pod</dt> -<dt>English</dt> -<dt>Granulated Tapioca</dt> -<dt>German</dt> -<dt>Cross section Cardamon Seed</dt> -<dt>Brown Mustard</dt> -<dt>German</dt> -<dt>Bari</dt> -<dt>Pod</dt> -<dt>Cardamon</dt> -<dt>Seed</dt> -<dd>Plants—½ Natural size—fruit—Natural size</dd></dl> -<div class="pb" id="Page_17">17</div> -<h2 id="c15"><span class="small">Seed, Herbs, Etc.</span></h2> -<h3 id="c16">Caraway</h3> -<p>The Seed of the <i>Carum Carui</i> is indigenous -to Northern Europe and cultivated -to some extent in the United States. The -seed is used as a flavor in the preparation -of many foods.</p> -<div class="img"> -<img src="images/p14.jpg" alt="Bee Brand Rubbed Sage" width="362" height="600" /> -</div> -<h3 id="c17">Cardamom</h3> -<p>Commonly spelled Cardamon. The -Cardamoms of Java, Ceylon and Madagascar -are much alike.</p> -<h3 id="c18">Tapioca</h3> -<p>The product of the roots or tubers of -the Manioc or Cassava is known as Tapioca. -The plant is native to Brazil, but is cultivated -in Jamaica and the Far East. There -are two kinds of Tapioca—Pearl and Granulated. -Both are made from the same rootstock -under a slightly different process.</p> -<h3 id="c19">Marjoram</h3> -<p>The leaf of a shrubby plant, a genus of the Mint family, native -to the shores of the Mediterranean; usually called Sweet Marjoram.</p> -<h3 id="c20">Mustard</h3> -<p>Mustard-Seed comes from Russia, Germany, England and Holland, -and to some extent from California. There are two chief divisions, -yellow and brown. The brown seed comes largely from Italy -and is known as Bari. The term Trieste is frequently applied to all -brown Mustard-Seeds.</p> -<p>Mustard-Seed contains two oils, known as Essential and Fatty. -The Essential Oil is soluble in water. In flavor and odor it closely -resembles horseradish. The Fatty Oil is mild and tasteless, insoluble -in water, and is sometimes used in place of olive oil.</p> -<p>In manufacturing Mustard-Flour the seed is warmed, subjected -to hydraulic pressure, which releases from fifteen to twenty-five per -cent of the fatty oil. The residue is called Mustard-Cake. It is ground -and bolted on fine sieves, separating the Mustard bran or hulls from -the interior, making ground mustard or flour. Brown seed contains -a larger percentage of the essential oil, and, therefore, makes a hotter -or stronger flour than the yellow variety, and must be blended with -flour from yellow seed.</p> -<h3 id="c21">Sage</h3> -<p>A perennial shrub about two feet high, native to Southern Europe, -but cultivated in this country as a garden plant. Bee Brand Rubbed -Sage is the finest Sage imported. It is rubbed and ready for use.</p> -<div class="pb" id="Page_18">18</div> -<div class="img" id="fig11"> -<img src="images/p15.jpg" alt="" width="1000" height="1467" /> -<p class="pcap"><span class="cur">(Vanilla)</span></p> -</div> -<dl class="undent pcap"><dt>Aerial Root of Vanilla</dt> -<dt>Vanilla Bean</dt> -<dt>Green Bean</dt> -<dd>⅔ Natural size</dd></dl> -<div class="pb" id="Page_19">19</div> -<h2 id="c22"><span class="small">Vanilla-Bean</span></h2> -<p>The Vanilla-Bean is the -fruit of the <i>Vanilla -planifolia</i> or flat-leaved -Vanilla vine and is the -source from which pure -or true Vanilla Extract -is made. This climbing -perennial belongs to the -Orchid family and is indigenous -to Central and -South America, but -reaches its perfection of -flavor in Mexico. The -Mexican bean sometimes -attains a length -of ten inches.</p> -<div class="img" id="fig12"> -<img src="images/p16.jpg" alt="" width="1061" height="808" /> -<p class="pcap">One of the Extract Stills</p> -</div> -<p>When gathered, the beans are yellowish green, fleshy and without -odor. Their color and odor is developed by a process of fermentation -or sweating, which differs in various countries. The best method -consists of sun-drying for about a month, the beans being pressed -alternately between the folds of blankets and exposed to the air. -After curing they are tied in bundles. Vanilla-Beans when cured -exude and become covered with fine frostlike crystals of vanillin, -the important active flavoring principle.</p> -<p>Next in value to the Mexican bean comes the Bourbon, which -term is applied to all the Vanilla-Beans grown in the islands of the -Indian Ocean, off the east coast of Africa, of which Madagascar, -Réunion, the Comores, Mauritius and the Seychelles are most important. -These beans are shorter than the Mexican, decidedly inferior -in flavoring quality, and, therefore, less expensive. They more -nearly resemble the Tonka bean in odor. The cheapest beans are the -Tahitis and so-called vanillons or beans of the wild Vanilla (<i>Vanilla -pompona</i>). They are little used in extract making, and properly so, -as they have neither strength nor flavor.</p> -<p>The Tonka bean is here mentioned simply because it is so largely -used in the manufacture of imitation Vanilla Extracts. It is the seed -of the <i>Dipterix odorata</i>, native to Guiana. The pod is almond shaped -and contains a single seed shaped like a kidney-bean. This bean is -dark in color, having a thin, shiny, brittle skin, containing a two-lobed -oily kernel. A hundred years ago these beans were found in -the snuffbox of every gentleman and in the handkerchief case of -every lady.</p> -<p>Further information regarding the Vanilla-Bean may be found -under Flavoring Extracts on <a href="#Page_22">page 22</a>.</p> -<div class="pb" id="Page_20">20</div> -<div class="img" id="fig13"> -<img src="images/p17.jpg" alt="" width="1000" height="1511" /> -<p class="pcap"><span class="cur">(Tea)</span></p> -</div> -<dl class="undent pcap"><dt>Chinese Tea Plant and Flowers</dt> -<dt>Chinese Tea Leaf</dt> -<dt>Japanese Tea Leaf</dt> -<dt>Ceylon Tea Leaf</dt> -<dt>India Tea Leaf</dt> -<dt>Seeds</dt> -<dd>Natural size</dd></dl> -<div class="pb" id="Page_21">21</div> -<h2 id="c23"><span class="small">Tea</span></h2> -<p>Commercial tea is -the prepared leaf or -leaf-bud of an evergreen, -indigenous to -Asia, which in its wild -state attains the general -proportions of the -American peach-tree. -Botanically, it is known -as <i>Camellis Thea</i> or -<i>Thea Chinensis</i>. Under -cultivation, it is kept -pruned to within three -to five feet high. The -constant pruning encourages -the growth of -new branches and new leaves. The value of the Tea is in the young -tender leaf.</p> -<div class="img" id="fig14"> -<img src="images/p18.jpg" alt="" width="1068" height="816" /> -<p class="pcap">Testing Tea</p> -</div> -<p>Teas are divided into two groups, which differ chiefly in the -method of curing. A tea-plant may produce a leaf which commercially -may be either black or green, depending on the treatment.</p> -<p>Green tea is prepared by steaming the fresh green leaf and -then drying it. In this way the bright color is preserved.</p> -<p>Black Tea is the result of oxidization or fermentation, caused by -exposing the leaves to the sun, which turns them black.</p> -<p>The best Teas are made from the young leaves, the different -varieties being graded according to their age and position on the -shoot.</p> -<p>Tea is produced in large quantities in China, Japan, India and -the islands of Ceylon, Java and Formosa.</p> -<p>There are about 200 varieties of Teas, and, perhaps, ten times -as many flavors. Tea ranges in value -from a few cents per pound for stems -up to $10.00 for the very finest leaf.</p> -<p>The Government inspects all teas -entering the United States, and those -below a certain standard are not allowed -to enter the country.</p> -<p>Tea drinking in the United States -is increasing, but the consumption is -still far behind that of many other -countries.</p> -<div class="img"> -<img src="images/p19.jpg" alt="Banquet Extra Fancy Blended Tea" width="418" height="500" /> -</div> -<p>The average American housewife -has not given to the brewing of tea the -same careful consideration she gives to -the preparation of other beverages. -<span class="pb" id="Page_22">22</span> -Good Tea brewed right is a delicious beverage, but certain rules -must be observed.</p> -<p>Complete directions for the perfect brewing of Tea appear on each -package of Banquet Brand. Under this brand all the desirable -varieties are packed as well as a remarkable blend.</p> -<p>Our publication, “Tea, Its Early History, and the Three Colonial -American Tea Parties,” will be mailed free upon request.</p> -<h2 id="c24"><span class="small">Flavoring Extracts</span></h2> -<p>The United States Agricultural Department, Circular No. 19, -contains the standards for foods. Among these are standards for -Flavoring Extracts. By this regulation Extract of Lemon must contain -at least 6.4 ounces of Oil of Lemon to 1 gallon of finished product, -or, as the circular puts it, 5 per cent Oil of Lemon by volume, -and Vanilla Extract the extractive matter from at least 13.35 ounces -of the bean to the gallon of finished product. The flavor is extracted -from the bean by a mixture of alcohol and water, as the resins in the -Vanilla-Bean will not impart their flavor to alcohol alone or to -water alone, but to a mixture containing from 40 to 60 per cent of -alcohol, according to character of bean. Long experience is required -to accomplish the results desired.</p> -<p>The Vanilla-Beans brought into this country range in price about -as follows:</p> -<div class="verse"> -<p class="t0">Mexican, $3.50 to $6.00 per pound.</p> -<p class="t0">Bourbon, $3.00 to $5.50 per pound.</p> -<p class="t0">Guadalupe, $3.00 to $5.50 per pound.</p> -<p class="t0">Seychelles, $3.25 to $4.50 per pound.</p> -<p class="t0">Tahiti, $1.75 to $2.50 per pound.</p> -</div> -<p>And a large variety, such as Java, South American and others, -ranging in price from $2.75 to $5.00 per pound.</p> -<p>These prices represent wholesale prices and vary from time to -time.</p> -<p>The use of Tahiti Beans, coming from the Islands of Tahiti, -has grown very largely in the last few years. They are much used -by manufacturers making the cheaper extracts.</p> -<p>The Vanilla-Bean dries out very quickly, but if properly cared -for and protected does not lose its strength. In fact, the flavor -greatly improves with age.</p> -<p>The same beans can be treated for extract by different persons -and an entirely different quality of goods produced, just as two -cooks can take the same kind of flour and one will produce a delightful -loaf of bread while the bread of the other will not be fit to eat.</p> -<p>We age our Bee Brand Extracts for two years in white oak casks -before placing them on the market. Thus they become mellow and -have a rich, dainty bouquet, which cannot be obtained by any -other process. The minimum cost of carrying large vats of Vanilla -is about 12 to 15 per cent per year. A fine, properly aged Extract -<span class="pb" id="Page_23">23</span> -of Vanilla, such as Bee Brand, made from the best beans, would cost -from $8.00 to $9.00 a gallon to manufacture, and yet “Strictly Pure -U. S. Standard Extracts” can be made to cost not over $3.50 per -gallon.</p> -<p>Frequently you will find that a cheap pure Extract of Vanilla is -almost as strong as the fine, or high priced, Bee Brand goods, but -its flavor is rank and it has not the same bouquet and delicacy of -flavor, the comparison between the two being the same as that -between cheap cigars (three for 5 cents), which may be just as -strong as a fine Havana, or stronger, which costs 25 cents, but the -latter has a flavor and quality which the former do not approach.</p> -<p>The average consumer thinks if an Extract is pure it must be -good, and is satisfied with that statement. This belief on the part -of the consumer is largely due to the fact that many jobbers and large -retailers want their goods under their own names, requesting the -manufacturer to put up the cheapest Extract that will comply with -the law, regardless of the kind of beans or other materials used in -its manufacture. They simply ask for goods that comply with -State and National laws, but you can readily see what the word -“pure” means under this condition.</p> -<p>These jobbers and retailers think when they have complied with -the law they have done all that is necessary. We refuse positively to -sell our Bee Brand goods, or any other Flavoring Extracts, under -any other name than our own.</p> -<p>The consumer must realize that purity is one thing, strength -another, but <i>quality</i>, the cardinal feature by which to judge, can be -obtained only by buying goods under the name of a reputable manufacturer.</p> -<p>At one time the use of the ground or pulverized Vanilla-Bean -directly in the article to be flavored was considered by bakers and -ice-cream manufacturers a strong card to feature in their advertising.</p> -<p>Since the introduction of Domestic Science into so many of our -educational institutions, with the subsequent general interest which -the movement has aroused, the American housewife has come to -learn that by the use of the ground bean only one of the several -flavoring principles is obtained, <i>i. e.</i>, vanillin.</p> -<p>The other active agents may be obtained only by intensive processing, -and thus a full-toned extract is secured.</p> -<p>There is a great deal of “Vanilla Compound,” or “Imitation -Vanilla,” sold. This is made always from manufactured Vanillin or -Coumarin, or both. The natural Vanillin comes from Vanilla-Beans -themselves. Put a fresh Vanilla-Bean where it is very cold and -crystals will form on the outside. These crystals are pure Vanillin. -For a long time this was thought to be the only flavoring principle -of the Vanilla-Bean, but it has been proven to be only one of a -number.</p> -<p>The Vanillin in general use is manufactured by artificial means. It -is a white powdery substance with a strong Vanilla-like flavor, but it -<span class="pb" id="Page_24">24</span> -lacks that softness which only Vanilla-Beans produce. In the process -of making cheap Extracts, Vanillin is frequently toned up in strength -and pungency with Coumarin.</p> -<p>Coumarin occurs naturally in Tonka Beans and Deer Tongue. -The Tonka Bean is a short, stumpy bean about 1½ to 2 inches long -by ½ inch wide, and is used for flavoring tobacco. Coumarin is -made commercially from the leaves of Virginia Deer Tongue and is -manufactured in very large quantities, as it is cheaper than that -made from Tonka Beans.</p> -<p>It may be of interest to know that Bee Brand Flavoring Extracts -were awarded the only Gold Medal at the Jamestown Exposition, -and that we now have the only Gold Medal awarded Flavoring -Extracts since the National Pure Food laws have been in existence.</p> -<p>The Committee on Awards had no connection with the Exposition -Company, as it was appointed personally by Ex-President Roosevelt, -who named Dr. Harvey T. Wiley as chairman.</p> -<h2 id="c25"><span class="small">The Bee Brand Manual of Cookery</span></h2> -<p>This book is the result of many years of conscientious effort to -produce a work which would be worthy of the title—The Blue Book -of the Culinary Art.</p> -<p>The old Colonial homes of Maryland and Virginia, long famous -for their “Southern Cooking,” have yielded most of the recipes. -Graduates of leading Schools of Domestic Science have thoroughly -tested and in some instances revised the recipes, so that in the new -edition we offer the Perfect Cook Book. The following pages are -selected at random:</p> -<h3 id="c26">Fish Salad</h3> -<div class="verse"> -<p class="t0">Some cold cooked fish</p> -<p class="t0">1 lettuce</p> -<p class="t0">3 tablespoons olive oil</p> -<p class="t0">1 tablespoon vinegar</p> -<p class="t0">1 hard boiled egg</p> -<p class="t0">½ lemon</p> -<p class="t0">3 pickled gherkins</p> -<p class="t0">1 slice of cooked beet</p> -<p class="t0">Bee Brand pepper and salt</p> -<p class="t0">Few grains of Bee Brand ground red pepper</p> -</div> -<p>Free the fish from bones; separate the pieces into small flakes; -mix with the lettuce, which must be well washed, wiped, and divided -into shreds, season with salt, pepper and red pepper. Mix the oil -and vinegar so that both are well incorporated; then pour over the -fish and lettuce; mix carefully, and dish up in a pile on a china dish -or salad bowl.</p> -<p>Garnish with slices of lemon, sliced gherkins, or other green -pickles, slices of beet, slices of hard cooked eggs, and some chopped -parsley.</p> -<div class="pb" id="Page_25">25</div> -<h3 id="c27">Chiffonale Salad</h3> -<div class="verse"> -<p class="t0">1 cup diced celery</p> -<p class="t0">1 cup pulp of grapefruit</p> -<p class="t0">5 sliced and peeled tomatoes</p> -<p class="t0">4 chicory leaves</p> -<p class="t0">French dressing</p> -<p class="t0">McCormick’s Mayonnaise dressing</p> -<p class="t0">Chopped olives</p> -<p class="t0">Chopped parsley</p> -<p class="t0">Green peppers cut in thin strips</p> -</div> -<p>Break the chicory leaves into pieces for serving. Marinate all -the different vegetables and grapefruit with French dressing. Arrange -in separate mounds on a serving dish. Garnish each with the olives, -parsley and green peppers. Pass mayonnaise dressing.</p> -<h3 id="c28">Nuremburg Salad</h3> -<div class="verse"> -<p class="t0">1 lettuce</p> -<p class="t0">1 stalk of celery</p> -<p class="t0">4 cooked beets</p> -<p class="t0">1 peeled cucumber</p> -<p class="t0">Cold cooked chicken or game</p> -<p class="t0">4 fillets of anchovy</p> -<p class="t0">12 olives</p> -<p class="t0">Salt</p> -<p class="t0">Few grains of Bee Brand ground red pepper</p> -<p class="t0">1 chopped onion</p> -<p class="t0">1 gherkin</p> -<p class="t0">1 hard cooked egg</p> -</div> -<p>Pick the lettuce into little pieces, wash and dry it in a clean cloth.</p> -<p>Cut in strips the celery, cooked beets, cucumber, olives, fillets of -anchovy, the cooked chicken or game; place all these on a dish or in -a salad bowl, season with salt, red pepper, chopped onion and pour -over them mayonnaise sauce, and mix all up together, then sprinkle -over the gherkin finely chopped and hard cooked egg that has been -rubbed through a sieve.</p> -<h3 id="c29">Endive, Banana and Pimento Salad</h3> -<div class="verse"> -<p class="t0">4 bananas (cut in rather thick slices)</p> -<p class="t0">1 canned pimento (cut in strips)</p> -<p class="t0">1 head endive or escarolle</p> -</div> -<p>Mix fruit and Pimento, pour over French dressing, and serve on -the Escarolle or Endive.</p> -<h3 id="c30">American Beauty Salad</h3> -<div class="verse"> -<p class="t0">1 cup orange (skinned and cut in small pieces)</p> -<p class="t0">1 cup tart apples (peeled and cut in small pieces)</p> -<p class="t0">1 pineapple (fresh or canned, cut in small pieces)</p> -<p class="t0">1 cup heart celery (cut in small pieces)</p> -</div> -<p>Mix thoroughly and place in small moulds or after-dinner coffee -cups. Pour over each mould lemon jelly (cooled but not stiffened), -colored with a few drops of McCormick’s Bee Brand Red color. -When well set and firm, turn out on lettuce leaves, and serve with -McCormick’s Mayonnaise.</p> -<p>For an added garnish, half of an English walnut may be placed -carefully in the bottom of each cup before it is filled with the mixture, -or may be fastened to finish mould by means of a few drops of the -liquid jelly and allowed to harden before sending to table.</p> -<div class="pb" id="Page_26">26</div> -<h3 id="c31">Cream of Potato Soup</h3> -<div class="verse"> -<p class="t0">1 cup mashed potatoes</p> -<p class="t0">1 pint hot milk</p> -<p class="t0">1 extra cup milk</p> -<p class="t0">2 tablespoons butter</p> -<p class="t0">2 tablespoons flour</p> -<p class="t0">½ teaspoon Bee Brand white pepper</p> -<p class="t0">¼ teaspoon Bee Brand celery salt</p> -<p class="t0">½ teaspoon Bee Brand onion extract</p> -</div> -<p>Make a white sauce of the flour, butter and extra cup of milk as -in above recipes and add seasoning. Mix the mashed potatoes with -the hot milk, combine with white sauce and serve at once.</p> -<h3 id="c32">Cream of Green Pepper Soup</h3> -<div class="verse"> -<p class="t0">1 quart clarified soup stock</p> -<p class="t0">2 onions</p> -<p class="t0">2 large or 4 small green peppers</p> -<p class="t0">Yolk of one egg</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">½ teaspoon Bee Brand celery salt</p> -<p class="t0">½ teaspoon Bee Brand white pepper</p> -</div> -<p>Chop onion fine, cut green peppers in strips about ¼ inch long. -Put stock and condiments together. Simmer slowly from 30 minutes -to an hour. Just before serving beat the egg yolk and pour the hot -soup over this. Serve in bouillon cups if desired.</p> -<h3 id="c33">Delicious Quick Soup</h3> -<div class="verse"> -<p class="t0">1 cup carrot cubes</p> -<p class="t0">1 cup potato cubes</p> -<p class="t0">1 large onion, sliced</p> -<p class="t0">1 cup celery, sliced</p> -<p class="t0">½ cup of fat from chicken or beef stock</p> -<p class="t0">1 quart water</p> -<p class="t0">4 tablespoons meat extract</p> -<p class="t0">1 bay leaf</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">¼ teaspoon Bee Brand white pepper</p> -<p class="t0">⅛ teaspoon Bee Brand paprika</p> -</div> -<p>Melt the fat, and in it cook the carrot, celery and onion. Stir -constantly; cook about 15 minutes. Cook the potatoes in boiling -water, drain, rinse in cold water and drain again. Add to other -vegetables with the broth and seasoning. Cook at least one hour. -Remove bay leaf and serve.</p> -<h3 id="c34">Mince Pie</h3> -<div class="verse"> -<p class="t0">1 cup cooked and chopped lean beef</p> -<p class="t0">1½ cups chopped apple</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">1 teaspoon Bee Brand cinnamon</p> -<p class="t0">1 teaspoon Bee Brand cloves</p> -<p class="t0">1 teaspoon Bee Brand allspice</p> -<p class="t0">1 teaspoon Bee Brand nutmeg</p> -<p class="t0">1 cup brown sugar</p> -<p class="t0">½ cup raisins</p> -<p class="t0">½ cup currants</p> -<p class="t0">½ cup citron</p> -<p class="t0">Moisten with one cup sweet cider.</p> -</div> -<p>Bake in two crusts. Just before serving pour through the slits -in the crust one tablespoon of fine brandy. Serve mince pie warm.</p> -<p>This is particularly good served with plain vanilla ice cream.</p> -<div class="pb" id="Page_27">27</div> -<h3 id="c35">Date Pudding</h3> -<div class="verse"> -<p class="t0">½ lb. dates</p> -<p class="t0">3 tablespoons butter</p> -<p class="t0">½ cup molasses</p> -<p class="t0">½ cup milk</p> -<p class="t0">1⅔ cups flour</p> -<p class="t0">½ teaspoon baking soda</p> -<p class="t0">¼ teaspoon each of Bee Brand Cloves, Allspice, and Nutmeg</p> -</div> -<p>Stone dates and cut into small pieces. Melt the butter, add molasses -and milk. Mix the dry ingredients and sift to blend them -thoroughly. Add these to the butter mixture and lastly add the -dates.</p> -<p>Pour into a buttered mold, cover with buttered paper and steam -for one and one-half hours.</p> -<h3 id="c36">Salmon Loaf</h3> -<div class="verse"> -<p class="t0">1 can salmon</p> -<p class="t0">1 cup stale bread crumbs</p> -<p class="t0">2 well beaten eggs</p> -<p class="t0">½ cup milk</p> -<p class="t0">1 tablespoon finely chopped parsley</p> -<p class="t0">2 tablespoons melted butter</p> -<p class="t0">Seasoning and salt—Bee Brand black pepper and Bee Brand paprika</p> -</div> -<p>Pick one salmon, discard bones and pieces of skin. Shred meat -with silver fork, mix all ingredients, and put into a well-glazed mould -and bake in a pan of water for thirty minutes. Turn from mould -and serve with Hollandaise sauce, or allow to get cold and slice, -and serve on a dish garnished with rings of lemon and sprays of -parsley.</p> -<h3 id="c37">Mackerel Souffle</h3> -<div class="verse"> -<p class="t0">¼ cup butter</p> -<p class="t0">⅓ cup flour, sifted and measured</p> -<p class="t0">1 pint milk</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">¼ teaspoon Bee Brand white pepper</p> -<p class="t0">⅛ teaspoon Bee Brand paprika</p> -<p class="t0">2 teaspoons parsley, chopped fine</p> -<p class="t0">3 egg yolks</p> -<p class="t0">3 egg whites</p> -<p class="t0">1½ cups canned mackerel</p> -</div> -<p>Melt butter, add flour and stir until well blended, in saucepan -over fire, then pour on the milk, stirring constantly. Cook to a -smooth, thick cream, add seasonings, then the fish, picked over and -shredded with a silver fork; then egg yolks beaten until thick, then -fold in whites beaten stiff and dry. Turn into a buttered baking -dish, and bake until firm and delicately colored—it will require -about 45 minutes.</p> -<div class="pb" id="Page_28">28</div> -<h2 id="c38"><span class="small">Quality vs. Purity</span></h2> -<p>The enactment of the National Pure Food Law in 1906 did -much toward awakening an interest in the purity of Foods -and Drugs, and while it has been beneficial in a general way, -it has had its disadvantages because it is not complete.</p> -<p>The people have been taught by the laws and the Pure Food propagandists -to believe that the word “Pure” upon a package ensures that -its contents are all right. Nothing can be further from the truth.</p> -<p>An article may be Pure and yet be of very Poor Quality; Purity -means little. Quality means much. For instance, a Keifer pear is a -Pure pear, yet in Quality it cannot be compared to the Bartlett pear. -Consider the difference in the quality of butter. Take a number of -samples of butter and you will find that some of them will be unfit -to eat, and others a delight to use, yet they are all Pure butter, and -the difference is in the Quality. The tobacco in a “five-for-a-nickel” -stogie may be a Pure tobacco, but it cannot be placed in a class with -that of an imported Havana cigar selling at twenty-five cents.</p> -<p>A Spice may be Pure, and yet come from a country known to -produce inferior Spices. It may be Pure and yet inert. Consider the -difference in Quality between Acheen Pepper and Tellicherry. They -are both Pure peppers.</p> -<p>A Vanilla Flavoring Extract made from rank Tahiti Beans costing -$1.50 a pound is a pure Extract of Vanilla, but how does its quality -compare with that made from high-grade -Mexican beans, costing $6.00 a pound? -So it goes all down the line.</p> -<div class="img"> -<img src="images/p20.jpg" alt="McCormick’s Bee Brand Celery and Salt" width="294" height="601" /> -</div> -<p>The time is coming when consumers -will realize that the important thing to -look for in the purchasing of foodstuffs -is not the word “Pure”—but the name -of the reputable manufacturer whose -dealings are beyond reproach.</p> -<hr /> -<p class="center">THE COLANNADE -<br /><span class="smaller">1332-1339 MT. ROYAL AVENUE</span></p> -<p class="jr1">Baltimore, Md., Dec. 1, 1914.</p> -<p class="revint"><span class="sc">Messrs. McCormick & Co.</span> -<br />Baltimore, Md.</p> -<p>Gentlemen: For twenty years past I’ve been -using Bee Brand Extracts and Spices, and ever -since you’ve added Teas to your products, I’ve -used Banquet Blend.</p> -<p>It’s the finest tea I know of and it pleases all -our guests.</p> -<p>If you care to use this letter, you have my -permission. -<span class="center">Yours very truly,</span> -<span class="center"><span class="sc">The Colannade</span>,</span> -<span class="lr">M. E. McConn.</span></p> -<div class="pb" id="Page_29">29</div> -<h2 id="c39"><span class="small">Banquet Brand Tea</span></h2> -<p>In this big drum all -the dust and foreign -matter is removed -from Banquet Tea.</p> -<p>It’s a vacuum process, -and it acts in such -a way as to thoroughly -mix and blend the Teas -when two or more are -worked together.</p> -<div class="img" id="fig15"> -<img src="images/p21.jpg" alt="" width="1073" height="807" /> -<p class="pcap">Vacuum Tea Cleaner</p> -</div> -<p>There are few Tea -houses similarly equipped. -Among the 2000 -flavors in Tea, the problem -of selection and -combining is big. It -takes expert knowledge to produce a Tea like <span class="sc">Banquet Blend</span>. -Four successive generations of Tea experts produced the man who -weened Banquet Blend from among the many flavors.</p> -<p>Teas from the highlands of Ceylon, from the interior of China -and from the hillsides of Japan—all blended in one masterful creation—the -triumph of the tea-blender’s art.</p> -<p>In Banquet Blend there is a delicacy of flavor, a richness of -bouquet, a certain subtle softness, and none of that rankness which -is found in so many brands of tea.</p> -<h3 id="c40">Bee Brand Extracts</h3> -<p>There are few houses engaged in the manufacture of Flavoring -extracts which have at their disposal a laboratory such as this.</p> -<p>Early in their business -career McCormick -& Company realized -that eternal vigilance in -extract making would -be the keynote of success.</p> -<div class="img" id="fig16"> -<img src="images/p22.jpg" alt="" width="1058" height="818" /> -<p class="pcap">A Corner of the Laboratory</p> -</div> -<p>The services of expert -chemists were -engaged, a modern laboratory -equipped and -the work of producing -the world’s finest flavors -begun. The task was not -easy, nor has the expense -been light, but -<span class="pb" id="Page_30">30</span> -today, and for a number -of years past, these -pioneers in the field of -purer foodstuffs have -been reaping the harvest -of seed sown years -ago.</p> -<p>During the two -years which are required -to “process” most Bee -Brand Flavoring Extracts -the goods are -sealed in big white oak -casks, where much of -their characteristic mellowness -is acquired.</p> -<div class="img" id="fig17"> -<img src="images/p23.jpg" alt="" width="1058" height="823" /> -<p class="pcap">Percolating Vanilla</p> -</div> -<p>The making of Flavoring Extracts has long since been reduced to -a science, or, if you prefer, elevated to the station of an art. For -twenty-five years the manufacturers of Bee Brand Flavoring Extracts -have been the first to experiment with whatever innovations -which have offered for the betterment of the trade. In spite of -many experiments, the changes have not been drastic—the process -remains much the same.</p> -<h3 id="c41">Bee Brand Spices</h3> -<p>The rows of spice-mills, illustrated on <a href="#Page_5">page 5</a>, are always of -interest to the guest. Long before one comes to the spice department -the fragrant, pungent aroma drifts out in friendly greeting. Big -electrically-driven mills pound away hour after hour, day after day, -turning out savory Bee Brand Spices to tempt the fickle appetite -of a busy work-a-day world.</p> -<p>In this building one finds the products of the four corners of the -globe. It is, indeed, easy to understand Sheba’s tribute to Solomon -when she selected spices from among all the good things the world -affords and sent them to his court.</p> -<p>Here is the atmosphere of the Old World mingled with the commercialism -of the New.</p> -<hr /> -<p>A cordial invitation is extended you to visit the Bee Brand Plant -when you are in Baltimore. Courteous guides are at your disposal -from 10 <span class="sc">A. M.</span> to 4 <span class="sc">P. M.</span> each day. Every nook and corner of this -great institution is open for your inspection—there is nothing under -cover, nothing to conceal.</p> -<p>The management wants you personally to see the sanitary manner -in which the plant is run—the smiling faces of contented employees, -who find their pleasure in their work. No note of discord here! Occasionally -a “kicker” drifts in, but not for long. He has no place -in “the spirit of the hive.”</p> -<div class="pb" id="Page_31">31</div> -<p><span class="smaller"><span class="sc"><span class="ss">Telephone Connections.</span></span></span></p> -<p class="center"><span class="ss"><span class="smaller">THE INTERNATIONAL MUTUAL</span> -<br />COOKS AND PASTRY COOKS ASSOCIATION -<br /><span class="smaller">OF NEW YORK -<br />154 WEST 44<span class="smaller">TH</span> STREET</span></span></p> -<div class="smaller ss sc"> -<div class="verse"> -<p class="t0">Societe Culinaire Philanthropique</p> -<p class="t0">Cooks and Pastry Cooks Association</p> -<p class="t0">Culinary Alimentary Association</p> -<p class="t0">Culinary Club</p> -<p class="t0">International Cooks Association</p> -</div> -</div> -<p><span class="lr"><span class="ss"><span class="sc">New York.</span></span> June 11, 1914.</span></p> -<p>Mess. McCormick and Co. -Baltimore, Maryland. -Gentlemen:—</p> -<p><span class="hst2">To</span> obtain the best results, we use -and recommend for use “BEE BRAND EXTRACT OF -VANILLA.” We find it an excellent Vanilla of a -superior quality.</p> -<div class="img"> -<img src="images/p24.jpg" alt="THE INTERNATIONAL MUTUAL COOKS AND PASTRY COOKS ASSOCIATION OF N.Y. INC. • 1914" width="312" height="310" /> -</div> -<p class="center">THE INTERNATIONAL MUTUAL -<br />COOKS AND PASTRY COOKS ASSOCIATION -<br />per <span class="large cur"><i>Adolphus Meyer</i></span> -<br /><span class="jr">Secretary</span></p> -<p class="tbcenter"><span class="large"><b>That’s What 6000 Chefs and Stewards Say!</b></span></p> -<p>These chefs and stewards are members of the International -Mutual Cooks and Pastry Cooks Association, and they have unreservedly -endorsed Bee Brand Flavoring Extracts as the highest in -quality.</p> -<p>They don’t guess at it—they know! They have tried and tested -them in comparison with all other brands of extracts worthy of any -consideration at all. There was only one possible verdict! Bee Brand -was found superior in mellowness of flavor, in quality of ingredients; -in fact, in every way.</p> -<p>In the kitchen, Bee Brand Extracts were found to cook out less -readily than any other extract and to impart a finer fruit flavor than -could be secured in any other way.</p> -<p>This is as it should be. Bee Brand Extracts are the perfected -result of twenty-five years’ experience in scientific Extract Making. -The highest quality raw materials are used exclusively and after -intensive processing, Bee Brand Extracts are aged in white oak -casks to bring out their distinctive mellowness of flavor.</p> -<p>Bee Brand Extracts were awarded the only Gold Medal at the -Jamestown Exposition and have been endorsed by “Good Housekeeping -Magazine,” Westfield Board of Health and the highest -authorities in Domestic Science.</p> -<div class="pb" id="Page_32">32</div> -<div class="img"> -<img src="images/mc1.jpg" alt="McCORMICK and COMPANY" width="1635" height="130" /> -</div> -<div class="img"> -<img src="images/mc2.jpg" alt="IMPORTERS of SPICES" width="1644" height="136" /> -</div> -<h3 id="c42">A Partial List of Bee Brand Products</h3> -<h4>Spices, Etc.</h4> -<div class="verse"> -<p class="t0">Bee Brand Powdered Cinnamon</p> -<p class="t0">Bee Brand Saigon Cinnamon</p> -<p class="t0">Bee Brand Ground Nutmegs</p> -<p class="t0">Bee Brand Ground Ginger</p> -<p class="t0">Bee Brand Ground Allspice</p> -<p class="t0">Bee Brand Pickling Spice</p> -<p class="t0">Bee Brand Whole Cloves</p> -<p class="t0">Bee Brand Ground Cloves</p> -<p class="t0">Bee Brand Ground Mace</p> -<p class="t0">Bee Brand Turmeric</p> -<p class="t0">Bee Brand Whole White Pepper</p> -<p class="t0">Bee Brand Ground White Pepper</p> -<p class="t0">Bee Brand Ground Black Pepper</p> -<p class="t0">Bee Brand Ground Red Pepper</p> -<p class="t0">Bee Brand Ground Mustard</p> -<p class="t0">Bee Brand Celery Seed</p> -<p class="t0">Bee Brand Celery Salt</p> -<p class="t0">Bee Brand Onion Salt</p> -<p class="t0">Bee Brand Curry Powder</p> -<p class="t0">Bee Brand Rubbed Sage</p> -<p class="t0">Bee Brand Thyme</p> -<p class="t0">Bee Brand Marjoram</p> -<p class="t0">Bee Brand Tapioca, Granulated</p> -<p class="t0">Bee Brand Paprika</p> -<p class="t0">Bee Brand Tapioca, Pearl</p> -<p class="t0">Green Seal Salad Dressing</p> -<p class="t0">Green Seal Table Relish</p> -<p class="t0">Bee Brand Gelatine</p> -<p class="t0">McCormick’s Mayonnaise Dressing</p> -</div> -<h4>Flavoring Extracts</h4> -<div class="verse"> -<p class="t0">Bee Brand Almond</p> -<p class="t0">Bee Brand Banana</p> -<p class="t0">Bee Brand Cinnamon</p> -<p class="t0">Bee Brand Cloves</p> -<p class="t0">Bee Brand Jamaica Ginger</p> -<p class="t0">Bee Brand Lemon</p> -<p class="t0">Bee Brand Nutmeg</p> -<p class="t0">Bee Brand Orange</p> -<p class="t0">Bee Brand Peppermint</p> -<p class="t0">Bee Brand Peach</p> -<p class="t0">Bee Brand Pineapple</p> -<p class="t0">Bee Brand Raspberry</p> -<p class="t0">Bee Brand Strawberry</p> -<p class="t0">Bee Brand Rose</p> -<p class="t0">Bee Brand Vanilla</p> -<p class="t0">Bee Brand Wintergreen</p> -</div> -<h4>Confectioner’s Colors</h4> -<div class="verse"> -<p class="t0">Bee Brand Green</p> -<p class="t0">Bee Brand Blue</p> -<p class="t0">Bee Brand Yellow</p> -<p class="t0">Bee Brand Strawberry Red</p> -<p class="t0">Bee Brand Pink</p> -<p class="t0">Bee Brand Violet</p> -<p class="t0">Bee Brand Brown</p> -</div> -<h4>Banquet Brand Tea</h4> -<p>All the leading varieties are packed under this brand.</p> -<h4>Bee Brand Gelatine -<br /><span class="small">Acidulated or Plain</span></h4> -<p>This is the Gelatine which Dr. -Vulté selected from among twenty -samples submitted as being the very -finest possible to procure.</p> -<p>The Dietetic Department of the -Johns Hopkins Hospital, Baltimore, -uses Bee Brand exclusively.</p> -<div class="img"> -<img src="images/p25.jpg" alt="McCormick’s Bee Brand Gelatine" width="407" height="600" /> -</div> -<h2>Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in <i>italics</i> is delimited by _underscores_.</li> -</ul> - - - - - - - -<pre> - - - - - -End of the Project Gutenberg EBook of Spices, Their Nature and Growth; The -Vanilla Bean; A Talk on Tea, by McCormick & Co. - -*** END OF THIS PROJECT GUTENBERG EBOOK SPICES, THEIR NATURE AND *** - -***** This file should be named 63007-h.htm or 63007-h.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/3/0/0/63007/ - -Produced by WebRover, Charlene Taylor, Stephen Hutcheson, -and the Online Distributed Proofreading Team at -https://www.pgdp.net (This file was produced from images -generously made available by The Internet Archive/American -Libraries.) - - -Updated editions will replace the previous one--the old editions -will be renamed. - -Creating the works from public domain print editions means that no -one owns a United States copyright in these works, so the Foundation -(and you!) can copy and distribute it in the United States without -permission and without paying copyright royalties. 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