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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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