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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..67651e4 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #50759 (https://www.gutenberg.org/ebooks/50759) diff --git a/old/50759-0.txt b/old/50759-0.txt deleted file mode 100644 index 5fc20d2..0000000 --- a/old/50759-0.txt +++ /dev/null @@ -1,3329 +0,0 @@ -The Project Gutenberg EBook of Grocers' Goods, by Frederick Bartlett Goddard - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world 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. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: Grocers' Goods - A Family Guide to the Purchase of Flour, Sugar, Tea, Coffee, - Spices, Canned Goods, Cigars, Wines, and All Other Articles - Usually Found in American Grocery Stores - -Author: Frederick Bartlett Goddard - -Release Date: December 24, 2015 [EBook #50759] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK GROCERS' GOODS *** - - - - -Produced by WebRover, Lisa Anne Hatfield, Chris Curnow and -the Online Distributed Proofreading Team at -http://www.pgdp.net (This file was produced from images -generously made available by The Internet Archive) - - - - - - - - - - Transcriber’s Notes - - -Italic text enclosed with _underscores_. - -Small-caps replaced by ALL CAPS. - -More notes appear at the end of the file. - - - - -[Illustration: - - Price, 20 Cents. - - Grocers’ Goods: A Family Guide. - - THE TRADESMAN’S PUBLISHING COMPANY, - Tribune Building, - NEW YORK CITY. - -] - ------------------------------------------------------------------------- - - - - - GROCERS’ GOODS: - - - A FAMILY GUIDE - - - TO THE PURCHASE OF - - - FLOUR, SUGAR, TEA, COFFEE, SPICES, - CANNED GOODS, CIGARS, WINES, - - - AND ALL OTHER ARTICLES - - - - Usually Found in American Grocery Stores. - - - - - BY F. B. GODDARD. - - COPYRIGHTED 1888. - - - - - THE TRADESMEN’S PUBLISHING COMPANY, - TRIBUNE BUILDING, - NEW YORK CITY. - ------------------------------------------------------------------------- - - - - - Index List of Grocers’ Goods. - -Housekeepers will find this list suggestive and helpful in making up -orders for the Grocer, as well as useful for page reference. - - - PAGE. - Adulterations 6 - Ale 62 - Allspice 41 - Almonds 50 - Apples 44 - Apples, Dried 48 - Artificial Butter 30 - Asparagus 47 - - Bacon 35 - Baking Powders 16 - Bananas 45 - Barley 13 - Bath Brick 58 - Beans 47-48 - Beef, Dried 35 - Beef, Fresh 34 - Beer 62 - Berries 45-49 - Beeswax 58 - Bird Seed 57 - Biscuit 16 - Blacking 57 - Blended Tea 24 - Bluing 55 - Brandies 63 - Brazil Nuts 50 - Bread 15 - Brooms 56 - Brushes 56 - Buckwheat 14 - Burgundy Wines 60-64 - Butter 28 - Butterine 30 - - Cabbage 46 - California Wines 61-64 - Candies 19 - Candles 55 - Canned Goods 36 - “ Meats 37 - “ Fish 37 - “ Vegetables 38 - “ Fruits 38 - Cans, Tin 38 - Capers 43 - Carrots 47 - Cassia and Buds 41 - Catsups 44 - Cauliflower 47 - Celery 47 - Celery Salt 42 - Cereals 10 - Champagne 61 - Cheese 31 - Cherries 44 - Chicory 27 - Chocolate 27 - Cider 63 - Cigars 51 - Cigarettes 52 - Cinnamon 41 - Claret Wines 60-64 - Clothes Pins 56 - Cloves 41 - Cocoa 27 - Cocoanuts 45 - Cod Fish 35 - Coffee 24 - Condensed Milk 28 - Condiments 39 - Cordials 64 - Corn 12 - Corn Starch 12 - Crackers 16 - Cranberries 45 - Cream 28 - Cream of Tartar 16 - Cucumbers 47 - Currants 45-49 - Curry Powders 41 - - Dates 50 - Disinfectants 58 - Distilled Liquors 63 - Dried Fruits 48 - - Eggs 33 - Egg Plant 48 - Essences 39 - Extracts 39 - - Farinaceous Foods 14 - Feed, for Stock 15 - Figs 49 - Filberts 50 - Fish 35 - Flavoring Extracts 32 - Flour 11 - Fruits 44 - “ Domestic 44 - “ Tropical 45 - “ Dried 48 - “ Brandy 39 - “ Canned 39 - Fruit Butter 39 - - Garlic 47 - Gelatine 39 - Gin 64 - Ginger 40 - Ginger Ale 63 - Glucose 18 - Gooseberries 45 - Graham Flour 12 - Grapes 44 - Greens 48 - Green Corn 47 - Groats 14 - Grocers’ Sundries 58 - - Halibut 53 - Ham 35 - Herbs 39 - Herring 35 - Hints to Housekeepers 8 - Hominy 13 - Honey 19 - Horseradish 43 - - Insect Powder 58 - Isinglass 39 - - Jams 39 - Japan Tea 24 - Jellies 38 - - Koumiss 28 - Ketchup 44 - - Lager Beer 62 - Lard 33 - Lemons 45 - Lentils 48 - - Madeira Wine 64 - Maccaroni 17 - Mackerel 35 - Malt Liquors 62 - Mace 41 - Maple Sugar 18 - “ Syrup 18 - Marmalades 39 - Matches 57 - Meal 12 - Meat Extracts 36 - Meats, Canned 37 - “ Fresh 34 - “ Smoked 35 - Melons 48 - Milk 9-28 - Mineral Waters 61 - Molasses 19 - Mops 56 - Mustard 40 - Mutton 34 - - Nuts 50 - Nutmegs 41 - - Oatmeal 13 - Oil, Salad 43 - Olives 43 - Oleomargarine 30 - Onions 47 - Oranges 45 - Oyster Plant 48 - - Pails 58 - Parsnips 47 - Pea Nuts 50 - Peaches 44 - “ Dried 49 - Pears 44 - Pearl Barley 13 - Peas 47-48 - Pecan Nuts 50 - Pepper 40 - Pepper, Cayenne 40 - Pepper Sauce 44 - Pickles 43 - Pipes 51 - Pine Apples 45 - Plums 44-49 - Pork 34 - Porter 62 - Port Wine 59-61 - Potatoes 46 - Poultry 34 - Preserves 38 - Prunes 49 - - Radishes 47 - Raisins 49 - Rice 14 - Rhine Wines 60-64 - Rhubarb 47 - Rum 64 - Rye Flour 13 - - Sago 15 - Salads 48 - Salad Dressings 43 - Saleratus 16 - Salmon 35 - Salt 42 - Samp 13 - Sauces 43 - Seeds 57 - Shells 27 - Sherry Wine 59-61 - Shoe Dressing 57 - Snuff 53 - Soaps 53 - “ Toilet 54 - “ Shaving 54 - Soups Canned 37 - Soda 16 - Spaghetti 17 - Spices 39 - Squash 48 - Starch, Laundry 55 - Stove Polish 57 - Stout 64 - Strawberries 45 - Sugar 17 - Sundries 58 - Sweet Potatoes 46 - Syrups 19 - - Tamarinds 50 - Tapioca 15 - Tea 21 - Tobacco, Chewing 51 - “ Smoking 51 - Tomatoes 47 - Tongues 35 - Turnips 47 - - Veal 34 - Vegetables, Fresh 46 - “ Canned 38 - Vermicelli 17 - Vinegar 42 - - Washboards 46 - Wines and Liquors 59 - Wheat 10 - Whiskey 64 - - Yeast 16 - - - - - GROCERS’ GOODS. - - A FAMILY GUIDE. - - -In the ancient times of twenty-five or thirty years ago, the grocer’s -goods consisted chiefly of codfish, flour, sugar, tea, coffee, salt, -molasses and whale oil. There were also a little candy in glass jars, -some nuts in bins, a few drums of figs and a box of sour oranges. The -grocer himself found plenty of time to talk politics and play checkers -across the counter with his friends and neighbors. Those were the days -when a few conservative old merchants used to meet and discuss the tea -market and allot among themselves the quantity to be imported, not a -pound of which could arrive under twelve or fifteen months. - -But things have changed. The importer now flashes his order under the -sea and on, over plains and through jungles to China. “Ocean tramp” -steamships are waiting to receive his merchandise, and within thirty or -forty days it may be sending up its grateful fragrance from tea tables -in the Mississippi Valley. - - - THE MODERN GROCER. - -Nor has the enterprising retail grocer of to-day failed to catch the -spirit of this progress and keep even step with it. He has become the -Popular Food Provider, and his store represents about everything which -is palatable in either hemisphere or any zone. As the world has grown -enlightened and refined, his stock has become more and more varied and -better adapted to the wants of mankind, until it embraces every delicacy -of the land, sea or air. - -His cunningly prepared sauces provoke the appetite and give zest to more -substantial articles, while they help also to digest them. He has food -fitted for the intellectual worker and for the laborer, for the invalid -and for the infant. He practically annihilates the seasons and furnishes -fruits and vegetables in mid-winter, as fresh and delicate as when first -plucked from their native stems or vines. And, moreover, all the goods -upon his sightly shelves are now put up in the most attractive, portable -and convenient form for family use. - - - Food Never Before so Low. - -Nor would a day’s wages ever before purchase so much of food products. -In the English market, for the ten years from 1870 to 1880, the price of -wheat was forty-three per cent. higher than the average of 1886. Sugars -have fallen in price nearly one-half in ten years, and teas, coffee, and -many other articles are proportionately low. - -This is due to improvements in machinery, increased transportation -facilities and the opening up of new and fertile sections of the earth, -under all of which the world’s supply of food has of late years been -greatly in excess of the world’s increase in population; and it is the -grocer who brings these advantages home to our families. - - - Food Adulteration. - -There has long been an uneasy feeling lest many articles of food and -drink were not only mixed with substances which reduced their nutritive -value, but were also often colored with cumulative poisons, and -adulterated with substances injurious to health. - -These fears have not been altogether groundless. There can be no doubt -that this monstrous crime has been practiced to some extent in respect -to certain articles. But, thanks to the diffusion of intelligence, the -teachings of science, the operation of law, the fear of detection and -punishment, and largely, also, by the refusal of conscientious grocers -to sell such unwholesome products; greedy and unscrupulous manufacturers -have been compelled to abandon their vicious practices, and noxious food -adulteration is now comparatively a rare crime. - -Those who desire pure articles can almost always obtain them of a -reputable grocer by paying their value. But in order to supply the -demand for cheaper goods and meet competition, such articles as powdered -spices, etc., are extensively prepared, mixed with harmless substances, -and containing the largest quantity of pure material which can be -furnished at the price for which they are sold. Perhaps, also, such -articles are more economical in the using, and admixtures are sometimes -improvements. - - - Adulteration Laws. - -Yet even this class of adulterated goods is objectionable, from the fact -that there are always dealers who will be tempted to sell them as -“Strictly pure,” thus defrauding the purchaser, out-reaching honest -rivals and losing their own self-respect. Probably, therefore, most of -the upright and leading grocers of the country would be glad to see wise -and effective general laws passed against food adulterations, under -which all could unite and be freed from unfair competition by the -unscrupulous. But laws which will protect both the health and the pocket -are difficult to frame and to execute without being sumptuary and -oppressive. The most effectual and probably the best laws of the kind in -this country at present are the enactments of Massachusetts, New York, -Ohio, New Jersey, and Michigan. - - - Less Adulteration than Commonly Supposed. - -The general Government is also moving in the matter. Last year (1887) -three “Bulletins” were issued at Washington, which deal exhaustively -with current adulterations of dairy products, spices, etc., and -fermented beverages. These reports, made under direction of the -Commissioner of Agriculture, were prepared respectively by Messrs. H. W. -Wiley, C. Richardson, and C. A. Crampton, who state in substance that -they found certain articles extensively adulterated, but generally with -harmless materials. - -The president of the N. Y. Microscopical Society states that many -members of that scientific body have looked into the alleged -adulterations of food products and find them not as general as many -suppose, and the adulterants found were in most cases harmless. - -At the recent “Health Exhibition,” in England, Dr. Jas. Bell declared to -the Conference, that, “In most articles of food there has been a very -great improvement in recent years as regards adulterations,” and that -the “gross and deleterious adulterants formerly used have been -practically abandoned.” This accords also with the recently expressed -opinions of the eminent Dr. Hassall and of many scientific investigators -in this country. - - - Hints to Housekeepers. - -As a rule, whole or unground articles are to be preferred to those which -are powdered; not only because they are less liable to adulteration, but -also because the latter more quickly lose flavor and strength. - -This objection applies also to buying goods in large quantities of -wholesale dealers, for family use. This plan may appear to be -economical, but is generally disadvantageous both to buyer and seller. -Tea, aromatic and ground goods, and many other commodities often -deteriorate in quality before they are used. Servants who can dip their -hands into abundant supplies are apt to become more wasteful. If -articles so purchased do not prove suitable, it is more trouble to -exchange them than with the retail dealer who sells in smaller -quantities and is in daily contact with his customers. And, besides, an -honest man who studies the daily wants of the families of his community, -and adapts his business to supplying them with good articles in -convenient quantities and at fair prices, has a right to expect -consideration and encouragement from his friends and neighbors. - - - The Daily Food of a Model Man. - -A healthy man, weighing, say, one hundred and fifty-four pounds, -consists of water one hundred and nine pounds, and of solid matter -forty-five pounds. His blood weighs about twelve pounds, or, when dry, -two pounds. The quantity of food substances he should consume every day, -and their relative proportions necessary to keep him vigorous and well, -are stated by Prof. Johnston to be about as follows: - - lbs. oz. - Water 5 8-3/4 - Albumen, fibrin, gluten, etc. 4-1/4 - Starch, sugar, etc. 11-1/2 - Fat 3-3/4 - Common salt 3/4 - Phosphates, potash salts, etc. 1/3 - -If for a time the proper balance of constituents is not preserved in the -food, even though the health may not appear affected, the laborer can do -less work, a frail constitution is engendered and the person becomes -more susceptible to disease. - - - Variety in Food. - -If any constituent is deficient we must supply it; hence variety in food -is not only agreeable but necessary to health. Albumen, fibrin, casein -and gluten build up the muscles and tissues, while starch, sugar and fat -produce the warmth and energy of the body. The mineral substances are -necessary for the framework—the bones. Grains, fruits and vegetables -contain starch and sugar and more or less gluten; meats contain fibrin -and albumen; milk, casein, etc. - - - Beef and Bread - -have the following composition: - - Lean Wheaten - beef. Bread. - - Water 77 40 - - Fibrin or gluten 19 7 - - Fat 3 1 - - Starch 0 50 - - Salt and other 1 2 - minerals - - ―――― ―――― - - 100 100 - -This shows that the main difference between beef and bread is that the -meat contains no starch, and nearly three times as much of the muscle -making fibrin as the proportion of gluten (which is similar in many -respects) in wheaten bread. - -The water, climate, season, age, habits, etc., all have to do with the -choice of food we eat. Besides the quantity of nourishment contained in -the food, there is also the question of the ease and completeness with -which it can be digested and assimilated. It is not always fat eaters -who are the fattest. - - - Milk. - -Woman’s milk is considered the type of human food when the conditions -approach that of the child, as the milk of the mother is the natural -food of all young animals. Milk partakes of the nature of both animal -and vegetable food. It contains: - - Human Cow’s - milk. milk. - - Water 89-1/2 87 - - Casein 1-2/8 4 - - Butter or milk fat 2-1/4 3-1/2 - - Sugar of milk 6-1/8 4-3/4 - - Salts or ash 1/4 3/4 - - ――――――― ―――――― - - 100 100 - -These are average analyses. The casein is equivalent to the gluten of -vegetables or the fibrin of meat, and the sugar to starch. - -With these few general observations, let us pass on to consider in -detail the Grocer’s Goods. - - - - - THE CEREALS. - - - WHEAT. - -The cereal grains consist of solidified vegetable milk, drawn from the -bosom of Mother Earth. But two of them all are used for making light and -spongy bread with yeast, and wheat has the universal preference because -it contains all the elements necessary to the growth and sustenance of -the body. It makes bread which is more inviting to the eye and more -agreeable to the taste. It is the highest type of vegetable food known -to mankind, and it is claimed that the most enlightened nations of -modern times owe their mental and bodily superiority to this great and -beneficent product. - -There is little if any difference in the nutriment or value of spring -and winter wheat. Some prefer the one and some the other. Southern -raised wheat is apt to be drier than northern and will better stand the -effects of warm climates. Wheat varies in weight per bushel as the -season is wet or dry. The best is round, plump and smooth. It contains -about fifteen parts of water, sixty-five to seventy-five parts of -starch, and about ten parts of gluten. The average annual production of -wheat in the United States during the past eight years has been -448,815,699 bushels; an increase over the preceding ten years of -forty-four per cent., while the increase of population has been only -twenty-five per cent. - - - Wheaten Flour. - -Wheat was formerly ground by mill stones, and the product bolted and -sifted into the different grades. But during the last twelve years, this -process has been largely superseded by the “Patent Roller” process of -crushing and separating the flour from the bran. This is a great -improvement over the old method; more flour is obtained from the wheat, -and it is whiter, contains more gluten, and is therefore stronger. - -The first consideration is the color or whiteness; second, the quantity -of gluten the flour contains. The eye determines the first, and a hasty -test of the quantity and quality of the gluten may be made by squeezing -some of the flour into a lump in the hand. This lump will more closely -show the prints of the fingers, and will hold its form in handling with -considerable more tenacity if the flour is good, than if it is inferior -and deficient in gluten. - -Grocers and bakers test flour by smoothing a little out on a board with -a knife or paper cutter, to see its color, and if it contains specks of -bran, etc., which may show that it has not been well bolted or -“dressed.” To determine the quantity and strength of the gluten, they -mix some of the flour with water, and judge by the tenacity of the -dough—the length to which it may be drawn out by the fingers, or spread -into a thin sheet. - -Injury to flour is shown most quickly in the gluten, which may lose its -vitality. The gluten of good flour will swell to several times its bulk -under a gentle heat, and give off the pleasant odor of hot bread, while -the gluten from poor flour swells but little, becomes viscous or nearly -fluid, and smells disagreeably. - - - Points for Purchasers of Flour. - -As starch is whiter than gluten, whiteness is therefore really no -indication of the sweetness and strength of flour; and, although flour -becomes whiter with age and will take up more water and make a whiter -loaf, many prefer freshly ground flour for family use, as being better -in flavor, while others claim that flour will “work better” if kept for -some time after grinding. - -The brand or word “Patent” on packages of flour has come to signify, not -that the flour is really patented, but that it is or should be finest -quality. Fancy brands may mean little; they are put on at the whim of -the maker. Flour is rarely adulterated at present, but good and poor -grades are sometimes mixed. Inferior grades of flour are largely -exported, while the best are mainly used at home. Graham flour is ground -wheat from which the bran has not been removed. - -Flour is put up in barrels of one hundred and ninety-six pounds net -weight, and in muslin sacks of various weights. Families everywhere -invariably want “the best,” and dealers often adopt the excellent plan -of buying quantities of some very choice and tried grade of flour and -selling it in convenient sized packages for family trade, under their -own brand and guarantee. - - - Corn or Maize. - -This is one of the most beautiful of plants, and the Indians formerly -ascribed to it a Divine origin. Hiawatha watched by the grave of the -Spirit Mondamin, - - “’Till at length a small green feather - From the earth shot slowly upward, - Then another and another, - And before the summer ended - Stood the maize in all its beauty, - With its shining robes about it, - And its long, soft, yellow tresses.” - -Indian corn contains more oil or fat than any of the common cereals. It -will make as white and fine flour as wheat, but this does not make good -fermented bread, unless mixed with wheaten flour. CORN MEAL is -healthful, nutritious and cheap, but, owing to its fat, is prone to -attract oxygen and spoil, especially in warm weather. There are two -kinds, one WHITE, the other GOLDEN YELLOW. They are equally nutritious, -and about the same in price. Some prefer the one and some the other, but -probably the yellow is rather the most popular. The starch extracted -from corn is very extensively used throughout the country, and such -leading brands of CORN STARCH as those of Kingsford, Duryea, etc., are -well known. In fact, the consumption of all the products of corn is -enormous. - -SAMP is corn deprived of its skin and eye and left whole or cracked in -halves. HOMINY is corn ground or cracked into coarse, medium or fine -grains, and pearled or polished. DRIED CORN, largely prepared by the -Shakers, is sweet corn boiled and dried. It is excellent and much used -as a vegetable. - - - Rye Flour. - -Rye ranks next to wheat for bread making, and is equally nutritious. It -yields less flour and more bran than wheat, contains more sugar, and is -darker in color. Its gluten has less tenacity and it will not make as -light and spongy bread as wheat flour, hence is little used in this -country. Rye flour should contain a little of the bran, as this has a -pleasant, aromatic flavor. The “Black bread,” so extensively eaten in -portions of Europe, is made of rye flour. It is dark, heavy and sourish, -but like all rye bread, has the property of keeping moist a long time. -Two parts of wheat with one of rye flour makes wholesome and palatable -bread. - - - Barley. - -This grain is less nutritious and less digestible than wheat, but -contains more sugar and more of the phosphates, and is also cooling. It -will not make good bread, but is sometimes used for the purpose, mixed -with wheaten flour. - -PEARL BARLEY is the whole grain freed from its hulls like rice. It is -used in soups, etc., and is sold by all grocers. In the best qualities -the grains are large and well rounded. It is sold in bulk and in pound -packages. - - - Oatmeal. - -Oats are substantial, nutritious and wholesome, being rich in gluten and -fat. Oatmeal for the table is made from kiln dried, large, white oats, -freed from the husks. Alone it does not make good bread. If long used as -a sole or chief food it is reputed to overtax the digestive organs, heat -the blood, and produce eruptions of the skin. Many claim, however, that -these effects are due solely to insufficient cooking of the meal or -porridge, and there are excellent preparations in market which have been -well cooked by steam and afterwards dried. - -Besides these there are various brands of Scotch, Irish, Canadian and -American oatmeal, “Crushed,” “Rolled,” “Granulated,” etc., also oat -“AVENA,” “FARINA,” etc. GROATS are the whole kernels of oats deprived of -their husks. The consumption of oatmeal has vastly increased within five -or six years, and is rapidly becoming universal. Salt only _after_ -cooking. If added before, salt tends to harden the meal and prevent its -swelling. - - - Buckwheat. - -This grain may be classed with wheat as regards its nutritive qualities. -It contains thirteen or fourteen per cent. of water, about fifteen per -cent. of gluten, and sixty or sixty-five per cent. of starch. It will -not make good fermented bread, but its delicious cakes are an essential -and attractive feature upon American breakfast tables everywhere, -especially in cool weather. It is sold in bulk and is also put up in -three and six pound packages. - - - Rice. - -Although this grain is the main food of one-third of the human race and -is very easily digested, it contains too little gluten and fat and too -much starch to be considered alone as a perfect food for man. Rice has a -slightly constipating effect but is an excellent and wholesome -occasional article of diet, and one which could not well be spared from -the family list. Rice is sold deprived of its husk. It is imported from -the East Indies, but the best is the fine, large head rice of the -Carolinas. As some of the most valuable qualities of rice dissolve out -in hot water, it should be steamed until tender, rather than boiled. - - - Farinaceous Foods. - -These are very numerous and some of them are excellent. Among them may -be named the “CEREALINE FLAKES,” made from white corn; CRACKED and -CRUSHED WHEAT, WHEATEN GRITS, FARINA, which is the inner part of the -wheat granulated, SELF-RAISING, BUCKWHEAT and other FLOURS; “WHEATLET,” -“GRAINLET,” “GRANUM,” “FARINOSE,” “MAIZENA,” MANIOCA, INFANT FOOD, MILK -FOOD, ARROW ROOT, CORN STARCH of various makes, GRAHAM FLOUR, BOSTON -BROWN BREAD MIXTURES, etc. Many of these preparations are eaten with -milk, and prove valuable additions to the family diet. - -SAGO is the pith of an Indian palm steeped in water until it becomes a -paste, then formed into little balls by rubbing it through a perforated -plate. The best is the whitest. TAPIOCA is the pith of the Manihot tree, -washed like sago, but granulated differently. Both are nutritious and -easily digested, and are made into puddings, often with fruit, and eaten -with milk or sauce. - - - Bread. - -One hundred pounds of good, fine, wheaten flour will take up forty-five -pounds of water, and yield one hundred and forty-five pounds of bread. -The proper and legal weight of bread is while it is hot. A four pound -loaf loses in twenty-four hours one and one-quarter ounces; in -forty-eight hours five ounces; in seventy hours nine ounces. The -quantity of water which flour will absorb depends largely on the -proportion and quality of the gluten. The best flours absorb most, and -will take up more in dry than in wet seasons; hence a dry season is good -for the baker. Thorough kneading increases the absorption of water, and -should be continued until none of the dough will stick to the hand. - - - Feed for Stock. - -Among the articles largely used as food for animals are the refuse -products of the various grains made in preparing them for human -consumption; as, for instance, the refuse left in the pearling of -barley, or in making hominy and samp; dried BARLEY SPROUTS from malt, -low grade flour; MIDDLINGS, which are a mixture of bran and flour; BRAN, -etc. Besides these, OATS, white, black and mixed, and vast quantities of -Southern and Western CORN are also used for stock, ground into coarse -meal. - - - Bread Raising Materials. - -Fermentation, says Liebig, is not only the simplest and best, but -likewise the most economical way of making light and porous bread. - -YEAST is a true fungous plant, which has the power of establishing -fermentation and changing starch into sugar, and the escaping gas makes -the loaf light and spongy. Hops prevent too great fermentation and -impart an agreeable flavor. BREWERS’ YEAST is largely used when -obtainable, and there are many domestic modes of preparing yeast from -potatoes, flour, etc. - -DRIED YEAST.—But as all these fresh yeasts are liable to spoil and -affect the bread unpleasantly, there is an extensive demand for a yeast -which shall possess the same properties and which may be kept a long -time. Hence, the various brands of yeast cakes sold by the grocer. They -are made usually by adding corn meal to the yeast and carefully drying -the cakes in the sun. It is singular that a fall or sudden jar may -injure yeast cakes and deprive them largely of their qualities. - -CREAM OF TARTAR, BI-CARBONATE OF SODA, BI-CARBONATE OF POTASH -(SALERATUS), are all used in bread making, and are to be had in all -sorts of packages of the grocer. Cream of tartar is tartrate of potash, -and is made from the argols found incrusted upon the inside of wine -barrels. It should be white, and not yellowish in tint. The effect of -these chemicals in raising bread is due chiefly to the liberation of the -carbonic acid gas they contain when mixed with water, incorporated with -the dough and put in the oven, and the great requisite is that they -should be pure and unadulterated. - -BAKING POWDERS are much used for making light and palatable domestic -biscuits, etc. They are convenient, and generally lessen the quantity of -shortening required. They are made chiefly of tartaric acid and -bi-carbonate of soda, and should be neutral to the taste, and without -effervescence if either an acid or alkali is added. One popular variety, -called “Phosphatic Baking Powder,” consists of acid phosphate of lime -instead of cream of tartar, with soda. - - - Biscuits, Crackers, etc. - -The word biscuit means twice baked, and is a survival from the ancient -mode of cooking the cakes which is now no longer in use. Plain biscuits -are said to be more nutritious than bread in the proportion of five to -three, and are most digestible when light and well browned in baking, so -as to turn much of the starch into dextrine. Sea biscuit or ship bread -is made simply of flour and water baked at a high heat. In the large -cracker bakeries the dough is mixed, rolled and cut by machinery and the -cakes travel on through patent ovens until baked, when they drop out -into baskets. Those made by hand are, however, considered best. - -The variety of biscuits and crackers in market is utterly bewildering. -These are among the standards: BOSTON, SODA, BUTTER, OYSTER, SUGAR, -FRUIT, MILK, ENGLISH ALBERT, WATER, CREAM, GINGER, LEMON, OATMEAL, -CARAWAY, VANILLA, and dozens more kinds of biscuits, crackers and wafers -at various prices; besides GINGER and LEMON SNAPS and JUMBLES, and even -DOG BISCUIT. There is also CRACKER DUST, for frying oysters, fish, etc. -Some of the above come in handsome tin packages. - -MACCARONI, VERMICELLI, SPAGHETTI.—These are all made from the dough of -the hardest and most glutenous Southern wheat, and the domestic are -inferior to the Italian or French. The best will merely swell and soften -after long boiling, and still retain its form. Maccaroni is in small -tubes, spaghetti in small stems, and vermicelli in threads or shreds. -Letters, stars, and other figures are also made from the same material -or paste; all are largely used in soups. EGG NOODLES are ribbon -maccaroni. - - - - - SUGAR AND THE SWEETS. - - -This necessity of modern life ranks as one of the most important -articles among the grocers’ goods. Two hundred years ago it was sold -chiefly by the apothecaries, but is now consumed in all parts of the -world to the extent of many millions of tons annually. Sugars have been -divided into four kinds, viz.: cane sugar, found in stems; grape sugar, -found in fruits; manna sugar, found in leaves; and milk or animal sugar. - -There are many varieties of the sugar cane which contain from twelve to -twenty per cent. of sugar; these are cut, crushed, and the juice boiled -down and clarified with lime, etc.; the sugar crystallizes and leaves -the molasses. The sugar beet contains from seven to thirteen per cent. -of sugar, which, when raw, is unpleasant, but when refined is identical -with cane sugar. The fact that the molasses of the sugar beet, although -colorless, is very disagreeable, has retarded the beet sugar -manufacture, but it is a great and growing industry. The sap of the -sugar maple contains about two per cent. of MAPLE SUGAR, which is -identical with cane sugar, and may be made white, but is preferred -brown, as containing more of the rich maple flavor. About seven thousand -tons of maple sugar are annually made in the New England States. MAPLE -SYRUP is extensively sold by grocers in cans, bottles, etc. - -GRAPE SUGAR OR GLUCOSE.—The sweetness of ripe fruits is due to the -starch which they contain, passing, under the ripening influence of -nature, into grape sugar. Substances may consist of the same elements, -but different proportions may greatly vary their properties. For -instance, starch and sugar consist merely of carbon and water. Grape -sugar contains more water than starch, and cane sugar more than grape -sugar. - -Now, long boiling of starch in pure water produces little change upon -it; but it was found that if a little sulphuric acid is added, the -starch will take up more water and become entirely converted into grape -sugar. And this is substantially the way in which commercial glucose is -made. The acid is neutralized by lime, and the liquor boiled down into -solid grape sugar or syrup. - -CANE SUGARS are sweeter than grape sugars in the proportion of five to -three; hence, three pounds of cane sugar are worth five pounds of grape -or starch sugar for sweetening purposes. This is the reason why grape -sugar is used to adulterate cane sugar, and it is the only adulterant -used at present to any extent. - -One pound of water will dissolve three pounds of cane, but only one -pound of grape sugar. The latter has a gummy taste on the tongue and -dissolves slowly. A small grained sugar may carry some glucose and -perhaps escape detection, but the crystals of a large grained sugar will -always be brilliant in contrast with its contaminating ingredients, and -thus proclaim the fraud. In other words, inferior sugars have a dull -look, while good sugars are bright. Glucose sugars melt at one hundred -and five degrees, C., while cane sugars melt only when heated to one -hundred and thirty-seven degrees, C. Raw sugars are no longer used. They -should be refined to free them from the repulsive sugar mite and other -impurities. The best sugar is always the most economical. - -THE BEST GRADES OF FAMILY SUGAR are the cut loaf, cubes and crushed. -Next in market value, in the order in which they stand, are powdered, -granulated, A sugars, C sugars, white, yellow, extra golden, etc., down -to common yellow. - -SYRUPS.—These are the uncrystallized residue in refining brown sugars. -They are diluted, filtered through animal charcoal, and concentrated. -The lighter the color the higher the price. The better qualities are -called “Rock Candy Drips,” “Golden Drips,” etc. - -MOLASSES.—The choicest are the New Orleans Fancy, Choice, Prime. Good, -etc., down through the same grades of Porto Rico, to the Cuba Muscovado. -The quality of molasses has deteriorated with improvements in the -manufacture of sugar on plantations, and it is sometimes sold mixed with -glucose. - -HONEY.—Consists of eighty parts in a hundred of pure grape sugar with an -acid and aromatic principle. Spring honey is better than that made in -autumn, and that from clover or other fragrant flowers is better than -that of buckwheat. - - - Sugar Candies. - -Whatever dangers may have lurked in confectionery in times past, parents -may now be assured that they can gratify the natural and healthy -appetite of their children for sweets, without fear of poisonous -colorings or harmful adulterants. - -The “National Confectioners’ Association,” (an organization formed by a -large proportion of the leading manufacturing confectioners of the -United States,) “is pledged by its constitution and by-laws to prosecute -all parties using poisonous colorings, terra-alba, or other mineral -substances in the manufacture of confectionery.” They invite fathers and -others interested to report any supposed case of injury from eating -poisoned candy, and “offer a reward of one hundred dollars for evidence -that will enable them to convict the offender.” It is the opinion of the -editor of the _Weekly Confectioner_, and of many prominent manufacturing -confectioners in New York, as expressed to us, that in all the land -there is now no product of domestic manufacture and consumption which is -more free from poisonous colorings and injurious adulterants than -confectionery. - -But more than this: in 1886 this association passed an amendment to its -constitution forbidding any member, under penalty of expulsion, to buy -or sell “any candy adulterated with flour, corn meal, starch, or -cerealine, except such amount of starch as is necessary to the -manufacture of gum goods and fig paste work.” Many confectioners, -however, think this action was ill advised. - - - Making Candy, etc. - -Glucose or grape sugar now enters largely into the manufacture of many -kinds of confectionery, and harmless vegetable colors are used. -Manipulation breaks up the crystals of sugar and thereby renders it -whiter, and the difference in the price of candies is now largely due to -the amount of manipulation it receives. Few have an idea of the vast -quantities of confectionery manufactured. It amounts to many hundred -tons daily; much of it is made almost entirely by machinery, and the -business is divided. For instance, one firm makes only lozenges, another -gum drops, caramels or licorice, marshmellow, etc. Jobbers supply -retailers. - -If synthetic or chemically prepared flavoring extracts are used, they -are such only as are guaranteed harmless. - -French imported “Bon Bons” are still superior to the domestic, and so -are their candied violets; but rose leaves iced here are equal to the -imported. Licorice candies are having an increased demand yearly. -Cocoanut candy contains usually a large admixture of the harmless -cerealine. Space will not permit more than a reference to the great -variety of confections in market. Among them are stick and lump candies -in scallops and patties, with mottoes, etc., assorted and in various -colors; mixed candies in various forms and flavors, gum drops, lozenges, -white, red and assorted; rock candies, etc. - - - - - FAMILY BEVERAGES. - - - TEA. - -This staple necessity of modern life is now consumed by more than five -hundred millions of people, and its use appears to grow with the growth -of civilization. There is but one species of the tea plant and its -varieties are due to differences of soil and climate. China alone -produces annually nearly a million and a half tons of tea; to say -nothing of the teas of Japan, Corea, Assam, and Java. - - - Effects of Tea. - -Tea exhilarates without intoxicating; rouses the mind to increased -activity without reaction, while at the same time it soothes the body, -dispels headache, and counteracts the effects of fermented liquors and -narcotics. It lessens also the waste of the tissues under the labors of -life. - -As an English authority says: “When the time has arrived to the old and -infirm, that the stomach can no longer digest enough of the ordinary -elements of food to keep up the waste of the system, and the size and -weight of the body begins to diminish, tea comes in as a medicine to -arrest this loss of tissue.” No wonder then that the aged, the infirm -and the poor should take kindly to tea. If supplies of food are scanty -it lessens the need for them, while it makes them feel more light and -cheerful, and contributes to their enjoyment. - - - Black and Green Teas. - -Either may be prepared at will from the same leaves; the difference lies -in the mode of treatment. The earliest leaves are the tenderest and best -flavored; later gatherings grow more woody and bitter. Black teas are -spread in the air for some time after gathering, then roasted and rolled -by hand, again exposed to the air, whereby they undergo a slight degree -of fermentation, and finally are dried slowly over charcoal fires. The -leaves for green tea are, as soon as gathered, roasted a few minutes in -pans over a brisk fire, after which they are carefully rolled and -thoroughly dried. - - - Analysis of Tea by Dr. Hassall. - - Black. Green. - - Water 11.56 9.37 - - Tannin 15.24 18.69 - - Gum 5.70 5.89 - - Albuminous matter 15.55 24.39 - - Theine 2.53 2.79 - - Ash 5.82 5.38 - - Chlorophyle, etc. 5.24 1.83 - - Cellulose and other 38.36 31.66 - matter insoluble in - water - - ―――――― ―――――― - - 100.00 100.00 - -The aroma and commercial value of tea are due to a small quantity, (from -1/4 to 1 per cent.) of a volatile oil which it contains. This oil, as in -coffee, is developed by roasting, the fresh picked leaves having neither -an astringent, aromatic, nor bitter taste. But the effects of tea are -due to its theine and tannin. Theine is present in all kinds of tea, as -well as in coffee and cocoa, but it has no flavor. Tannin forms from a -fifth to a seventh of the weight of the dried tea leaf, and is the more -completely extracted the longer the tea is infused, or “draws.” Its -precise effect upon the system is not fully known. Black tea contains -less theine, essential oil, and tannin, than green tea. - -The Chinese pour hot water upon their tea, and drink it clear, and in -Russia a squeeze of lemon takes the place of our cream. The Chinese -sometimes flavor their fine teas with the cowslip colored blossoms of -the sweet-scented olive and other odoriferous plants; and they also -adulterate them with foreign or exhausted tea leaves, or with tea dust, -called “Lie tea.” But good authorities declare that fair grades of tea -are not now much or necessarily adulterated, and that the old idea that -green teas are colored or faced with copper is erroneous; at least -experts have not been able to detect even traces of it. - - - Tea Made to Order. - -There are tea coloring and facing establishments in this country which -use for the purpose substances very similar to those used by the -Chinese, and they have become so expert of late years that they can turn -a black tea into a green (or _vice versa_) at short notice. - -Tea buyers judge quality by the aroma, flavor, and the color and -strength of the infusion. They detect vegetable adulterations by the -shape and size of the leaf when unrolled, and sometimes burn the leaves -and weigh the residue of ash. - - - Gunpowder, Hyson, and Imperial. - -Some of the most experienced tea dealers in New York declare that there -is really no essential difference in the quality of the “Firsts” or -choicest grades of any “Chop” of either Gunpowder, Hyson, or Imperial, -the only difference being in the form or fineness of granulation. But -the popular preference in green tea is for Gunpowder, which is believed -to consist of the first leaves or leaf buds of the plant. It is graded -from “common” or “fair” up to “choicest.” - - - Varieties of Tea. - -Hyson is a widely used green tea. The name is derived from He-chun, a -noted Chinese tea grower. Young Hyson is said to be made from the -earlier leaves; Imperials and Hysons from later gatherings. Hyson skin -is the light inferior leaves winnowed out. Twankay is the poorest of the -green, as Bohea is of the black teas. Pekoe is the best of black teas, -but is little used, except to give fragrance to mixtures. “Capers” is -used similarly to flavor green teas. Congou (made with care) and -Souchong are good black teas, and are the so-called “English Breakfast -Teas.” Moyune teas are considered as among the best and healthiest of -green teas, while Pingsuys are inferior. Cheap teas are most -adulterated. Fine teas are not only better in flavor, but are stronger -and go further. - -Oolong teas have “the call” in popularity with the Americans just now -and they are recommended in sickness by the best physicians. There are -three kinds, the Formosa, Foo Chow, and Amoy. The first two are the -best. An article in the _London Daily News_, of February 18, 1888, avers -that the Chinese are growing neglectful in cultivating, firing, and -fermenting their teas, and that Japan is stealing away the green tea -trade of China, as India and Ceylon are taking that in black tea. - - - Japan Teas. - -A. & A. Low, of New York, imported the first cargo of Japan tea about -twenty years ago, and since then its consumption has constantly -increased. The natural leaf is yellowish brown, and the first Japan teas -brought here were of that color. But the tint has changed. The -“uncolored” Japan tea is in fact now all colored with some substance -like the Chinese green teas, but not injuriously. The “Basket fired” is -the nearest to the uncolored leaf. The “Sun-dried” is very popular here, -and is but slightly colored. Expert tea tasters declare that Japan teas -are more exciting to the nerves than those from China. - - - Blended Teas. - -New crop teas are the best. Japan teas come in June, and Chinese later, -say in July and August. Many prefer a mixture of green and black tea for -family use, and retail dealers often have the knack of so blending the -two that the excellence of each is enhanced. Such a combination has less -effect upon the nerves, and is less expensive than good green tea, while -it may be more delightful in flavor than either black or green tea -alone. - - - COFFEE. - -Coffee has been aptly called the “Beverage of Intelligence.” It quickens -the functions of the brain, arouses all the intellectual faculties, -stimulates and gives clearness to thought and increases the powers of -judgment. It exhilarates the nervous system, counteracts the stupor -caused by fatigue, by disease, or by opium, allays hunger, retards the -waste of the tissues, fortifies the powers of endurance, and to a -certain extent gives to the weary and exhausted increased strength and -vigor, and a feeling of comfort and repose. - -Both tea and coffee are more and more used in proportion to the -intellectual development of modern times. But coffee does not excite the -nervous system as greatly as tea and there is less reaction after it. - - - Coffee Better than Alcohol. - -Coffee tends to lessen the desire for alcoholic drinks, and possesses -some of their properties without their bad effects. Alcohol is a false -and dangerous friend. Its free use enfeebles the vital organs, reduces -the power of resistance, degrades the mind and body and leads on to -poverty, disease, and death. Coffee produces the beneficial effects of -moderate doses of alcohol, without its injurious effects. It does not, -like alcohol, destroy the nerves, or invite immoderation, and even when -used to excess is incapable of doing serious injury. - -The most temperate countries are those which consume most coffee, and in -the light of all these facts it would appear that efforts to extend and -increase the use of coffee tend to check or diminish alcoholism. - - - Coffee Growth and Production. - -Coffee plants are raised from the seed, are set out in 12 months, 450 -plants to the acre, begin to bear in 4 years, mature in 7 years, and -continue for 40 years. The flowers are white and fragrant; the fruit, -which grows in clusters, resembles a red cherry and contains two seeds, -which are the coffee of commerce. - -The world’s total annual production of coffee is about 666,000 tons, of -which Brazil furnishes 360,000 tons. The entire population of the United -States averages to consume, per capita 7-42/100 lbs. of coffee yearly, -more than three-quarters of which comes from Brazil. - -RAW COFFEE, unlike tea, improves in quality with age, while it shrinks -in weight, and inferior coffees may in time equal the choicest -varieties. The aroma is in the direct ratio of its drying by keeping. -Inferior coffees are uneven, often unclean. The large, uniform, dense, -heavy grains are preferred, as showing complete maturity and careful -selection. The color varies from all shades of yellow to tints of brown, -green, and bluish green. There are large establishments in one or more -eastern cities, which assort, color, and polish raw coffees. Much -Brazilian coffee is assorted and sold for Mocha, Java, etc. Real Mocha -is small, round, and dark yellow; Java and East Indian is larger and of -a paler yellow. Ceylon, Brazilian and West Indian have naturally a -bluish green or greenish grey tint. - -ROASTING is necessary to develop the aroma and goodness of coffee. This -delicate operation changes its chemical composition and develops the -caffeine and volatile oil. If roasted too little the coffee retains a -raw taste; if too much, a part is changed to charcoal and much aroma -lost. The outside may be burned and the inside left raw, or some grains -may be half raw and others burned. Coffee loses in weight from 15 to 20 -and even 25 per cent., and gains in bulk from 30 to 60 per cent., -according as it is roasted to a reddish, chestnut, or dark brown. The -best roasting is that which reduces the weight about sixteen per cent., -or to a light chestnut brown. - - - Coffee and Tea Compared. - -Tea yields, weight for weight, twice as much caffeine (or theine) as -coffee; but as we use more in weight of the latter, a cup of coffee -contains about as much caffeine as a cup of tea. The composition of -roasted coffee and the tea leaf are given as follows, although the -proportions are variable: - - Tea. Coffee. - - Water 8 5 - - Theine or caffeine 2-1/2 3/4 - - Tannin 14 4 - - Essential oil 1/2 Trace. - - Minor extractives 15 36 - - Insoluble organic 54-1/2 50 - matter - - Ash 5-1/2 4-1/4 - - ―――――― ―――――― - - 100 100 - - - Modes of Making Coffee. - -One pound of the properly roasted bean or berry should make 55 or 60 -cups of good coffee. Coffee may be made too bitter, but it is impossible -to make it too fragrant. Coffee is much the best when freshly ground. -The French and many Americans merely steep or infuse their coffee at a -temperature just below the boiling point, claiming that boiling -dissipates the aroma; others bring it only to a boil; while others -still, hold that boiling it a little is more economical, as giving an -increased quantity of the soluble, exhilarating and bitter principles. -Soft water is best for coffee, and coffee is better cold than warmed -over, as it then loses its fragrance. - - - Coffee Substitutes and Adulterations. - -Rye, beans, peas, acorns, carrots, turnips, dandelion root, burned -bread, and many similar substances have at times been used as -substitutes or adulterants for coffee. But as none of them contain -caffeine or the volatile aromatic oil, they cannot serve the same -physiological principle. Ground coffee is extensively adulterated, and -mainly with the much cheaper - - - Chicory or Wild Endive. - -Roasting develops in this root an empyreumatic, volatile oil which -exercises upon the system some of the nerve-soothing, hunger-staying -effects of tea and coffee. A little chicory gives as dark a color and as -bitter a taste as a great deal of coffee. It is not unwholesome unless -taken in excess, when its effects are bad. It is a poor substitute for -coffee, but some people seem actually to prefer coffee which contains -chicory. - - - Tests for Adulterations. - -If ground coffee cakes in the paper, or when pinched by the fingers, or -if, when a little is put into water, a part sinks while the rest swims, -and the water becomes immediately discolored, the coffee is probably -adulterated. The more caking and discoloration, the more chicory and the -less value. - -There are numerous brands of ground coffee on the market, and some of -them are very popular and satisfactory. There are also various kinds of -“Extracts” and “Essences” of coffee, and even humble chicory may -sometimes be seen without disguise and nicely put up in yellow papers. - - - Cocoa and Chocolate. - -The theobroma tree grows in Central and South America. The seeds of its -fruit, which are about the size of almonds, are gently roasted, deprived -of their husks and ground to a paste. This is COCOA. If this paste be -mixed with sugar and flavored with vanilla, bitter almonds, etc., it -forms the well known, delicious, and nourishing CHOCOLATE, which may -either be eaten as a confection or drank as a beverage. The husk, which -forms about 10 per cent. of the weight of the bean, is called “SHELLS,” -and used by invalids and others for making a light and delicate infusion -or tea. - -The aroma of cocoa is due to an essential oil which is developed, as -with tea and coffee, by roasting. Its exhilarating principle, -theobromine, resembles theine. It contains a large percentage of fat, is -very rich and nutritious, and may be said to unite in itself the -inspiring properties of tea with the strength-giving qualities of milk. - -Starch, as well as sugar, is sometimes added to cocoa and chocolate by -the manufacturers, and the practice is believed to be justified, owing -to their richness in oil and as better fitting them for digestion. Cocoa -is, however, also prepared free from starch and deprived of a portion of -its oil. There are many preparations of chocolate and cocoa in market, -and they embrace all grades of purity, sweetness and price. - - - - - DAIRY PRODUCTS. - - - Milk, Etc. - -Milk is sophisticated by robbing it of its cream, or by adding to it -“The milk of the cow with the iron tail,” and by coloring it. CREAM -contains about 40 per cent. of fat and 55 per cent. of water; SKIMMED -MILK is water, with sugar and caseine. WHEY is merely a solution of milk -sugar with a little albumen. Milk is best and most plentiful in spring, -and richer but less abundant in dry seasons. The last milk drawn from -the cow contains most cream. KOUMISS, the use of which is rapidly -increasing, is well skimmed milk, treated with a lactic ferment for 30 -or 40 hours. It is very easy of digestion. CONDENSED MILK is ordinary -milk evaporated so that three pints are reduced to one. It soon spoils -unless the air is excluded. PRESERVED MILK in cans contains about -one-third its weight of sugar. - - - Butter. - -Good, fresh butter, contains 84 to 88 parts of milk fat, 10 or 12 parts -of moisture, and a little milk sugar, caseine and salt. inferior butter -may contain as much as 33 per cent. of water, or buttermilk, and salt. -The more buttermilk left in, the sooner the butter grows rancid, while -over-working tends to make it soft and oily. The melting of butter -changes its physical properties, and long exposure to the air injures -the best butter. - -Good butter is solid and of a grained texture, has a fine orange yellow -color and a pleasant aroma. It may comfort the curious to know that its -odor is due to a very little butyric acid, combined with oxide of -lipyle. To test the quantity of moisture, put a little of the butter in -a bottle, heat gently, and leave near the fire for half an hour, when -the butter will rise, leaving the water and salt at the bottom. -Two-thirds of all the butter made is colored. - - - Classification of Butter. - -The New York Mercantile Exchange classification, which is standard, is -as follows: EASTERN CREAMERY, SWEET CREAM CREAMERY, DAIRY BUTTER, -WESTERN CREAMERY, IMITATION CREAMERY, and DAIRY, also “LADLE” and -“GREASE BUTTER.” - -CREAMERY BUTTER is the best. It is such as is made from the cream -obtained by setting the milk at the creamery, or by the system known as -“Cream gathering,” by which the farmer delivers his cream to the -creamery to be churned or made into butter. Butter made under the former -system, or from the milk, is better than that made from the gathered -cream. SWEET CREAM CREAMERY is made from unfermented cream. - -DAIRY BUTTER is that which is made, salted, and packed by the dairyman -or farmer. Though often really excellent, it is less uniform in quality, -and therefore less reliable. - -LADLE BUTTER.—This is butter of all seasons, ages, and qualities, -collected by the dealer, in rolls, lumps, or packages, from the farm -houses, salted, or unsalted, as the case may be, and by him reworked, -resalted, colored, and packed. - -GRADES OF BUTTER.—The varieties are all graded again into “Extras,” -“Extra Firsts,” “Firsts,” “Seconds,” “Thirds,” etc. “EXTRAS” are the -choicest grades under each classification, and must come up to the -following standard. Flavor must be perfect if fresh made, and fine if -held; body perfect and uniform, color good for the season when made, -perfect and uniform; must be properly salted, and in good and uniform -packages. “EXTRA FIRSTS” must be a grade just below “Extras,” and fine -butter; good color, etc., etc. “FIRSTS” must be clean and sweet, sound -and good. “SECONDS” must be fair throughout, may be strong if held, on -tops and sides of package. “Thirds” may be off-flavored, etc. “Poor -Butter” may be strong, and of all grades below “Thirds” down to “Grease -Butter.” - - - Artificial Butter. - -About 20 years ago a French chemist tried to imitate the process which -takes place when cows are underfed, and when, therefore, the butter they -yield is supplied from their own fat. His aim was to make a substitute -for butter for the poor, etc., which should be healthful, agreeable and -cheap, and which should keep a long time without becoming rancid. The -man’s name was Mege-Mouries, and he discovered OLEOMARGARINE. This -product has been, and is still extensively manufactured in the United -States, and is pronounced by some of the most eminent and scientific men -to be wholesome, nutritious and palatable. - -OLEOMARGARINE is made from the fat of slaughtered cattle. This is melted -at a temperature of 150 deg. F., and the stearine extracted. The “Oleo -oil” which is left is now churned with cream or milk, colored and -salted. - -BUTTERINE is made from oleo oil, neutral lard, and some butter. These -ingredients are churned with milk or cream, colored, salted and packed -in tubs. Refined cotton seed oil is also frequently used in the -manufacture of both products. - - - Oleomargarine Laws. - -In 1886 Congress passed the “Oleomargarine Bill,” defining butter to be -an article made solely from milk and cream. It imposes a tax of two -cents per pound upon oleomargarine and similar butter substitutes, -compels their sale in certain sized packages, plainly marked or branded -with the name of their contents, and requires manufacturers and dealers -to take out special licenses, all under heavy penalties. Some of the -State laws, restricting the sale of oleomargarine, are still more -stringent, and its consumption has diminished, although it is still used -in some sections and extensively exported. - - - Cheese. - -No article of food appears to be more affected than cheese by slight -variations of the materials from which it is made, or by such apparently -trifling differences in the methods of manufacture. Both full and -skimmed milk are used; the former yielding, of course, the best product. -The latter cheese is little used in this country. An English writer says -that if milk is skimmed for several days, “it yields a cheese so hard -that pigs grunt at it, dogs bark at it, but neither dare bite it.” -People’s tastes vary greatly in the flavor of cheese, and while some -prefer the natural tint, others buy that which is colored. Color adds -neither richness nor flavor, and is gradually falling into disuse. - - - Cheese as a Staple Food. - -Some nations (as Great Britain, etc.,) consume cheese largely as a -staple food, while others use it more sparingly, and mainly as a -condiment or relish. Bread and cheese consort better with ale than with -whiskey and this country is not greatly given to cheese as a staple -food, although its consumption is increasing here, owing to recent -improvements in the modes of manufacture and in its quality. Two-thirds -of our total product now goes to Europe. - - - Analysis of Full and Skim Milk Cheese. - -The composition of cheese is given as follows: - - Rich Skim - cheese. milk - cheese. - - Water 36 44 - - Casein 29 45 - - Milk fat 30-1/2 6 - - Salt and phosphates 4-1/2 5 - - - Good and Poor Cheese. - -Cheese dries fast and shrinks in weight; hence the grocer who sells it -in small quantities is compelled to charge a fair margin or advance upon -its cost to save himself from loss. The ordinary weight of American -cheeses is about 60 lbs., but smaller ones are growing in favor, and -many are now made weighing from 35 to 40 lbs. A grocer who has a good -class of custom soon realizes that our poor cheese takes the place of -several good ones, and it is his aim to secure a good and popular -quality and stick to it. - - - Facts About Cheese. - -The best cheese is made from the rich June grasses, the poorest in the -heats of summer. June cheese is safest to keep, as the curds are then -scalded higher, to ensure that they will sustain the coming warm -weather. Cheese may be made for immediate use—and such will grow sharp -if long kept—or it may be so made as to keep a year or more with -constant improvement or ripening. It requires about ten pounds of milk -to make one pound of cheese. - -“FILLED” CHEESE is made by substituting lard in place of the cream of -the milk. Ten pounds of such cheese contains about 1 pound of lard. This -product is largely made in some sections, and is chiefly sold in the -South or exported. - - - Classification of Cheese. - -Cheese made in New York, Pennsylvania and Wisconsin has the first “Call” -in the New York Mercantile Exchange. “FANCY” must be full cream, perfect -in flavor, close made, well cured, of uniform color and perfect surface. -“FINE” is the next grade below—must be also full cream, clean flavor, -etc. “KNOWN MARKS” or FACTORY CHEESE may not be full cream. “WESTERN -CHEESE” “Shall include those of all States not mentioned above and shall -be classified as fancy, fine, and known marks, but they may not be full -cream.” - - - Imported Cheese. - -SWISS CHEESE comes from Switzerland, and more of this is imported than -of all others combined. Next stands EDAM from Holland. The delicious -ROQUEFORT CHEESE, made in France, from ewes milk and kept in mountain -caves to ripen, stands third in the list of imported cheeses, and -PARMESAN stands fourth; it is made from skimmed milk, the curd hardened -by a gentle heat. This and SBRINZ cheese are used for soups—grated. -GORGONZOLA is a fine, rich, Italian cheese, each weighing about ten -pounds. Other good Italian cheeses are made from the milk of the buffalo -which feed on the Roman Campagna. STILTON is the finest of English -cheeses. It is made from full milk with added cream. It improves with -age, and is best when at least two years old. The CHEDDAR, CHESHIRE and -QUEEN’S ARMS are other varieties of good English cheese. - - - Eggs. - -Eggs are cheap and substantial food. The white is mostly albumen, while -the yolk is two-thirds oil. Turkeys eggs are pronounced the best in -flavor. Guinea hens eggs are excellent, and keep well on account of -their thick shells. Goose eggs are larger, whiter, and less esteemed. -Duck eggs are bluish, and less desirable than hens eggs. Eight hens eggs -weigh a pound. - -A fresh egg feels heavy in the hand and is semi-transparent before the -light. Its large end feels warm to the tongue. The older it is, the less -pleasant and nutritious it becomes. If it stands upright in water it is -bad; if obliquely it is not quite fresh. If it lies at the bottom it is -quite fresh. An egg begins to lose flavor a few hours after it has been -laid. - - - Lard. - -Good, pure lard should be white, should melt without ebullition or -sputtering, be almost as clear and white as water, and not deposit any -sediment. It is composed of oleine 62 parts, stearine 65 parts. The fat -of the hog taken from around the kidneys and the layers over the ribs is -called “Leaf lard” and is better, firmer and will stand warm weather -better, than lard made from the entire fat of the animal. - -LARD ADMIXTURES.—There is no complaint that lard is adulterated with -substances injurious to health; but in February, 1888, a leading lard -manufacturer testified before the Senate Committee on Agriculture, at -Washington, that seven-eighths of the lard now on the market is made -from the entire fat of the hog, refined and purified, and mixed with a -proportion of refined cotton seed oil and about 15 per cent. of -stearine, to give it hardness. This, he claimed, is preferred by the -public generally to strictly pure lard. The testimony of Prof. -Sharpless, of Boston, given at the same time and place, substantially -bore out this statement as to the ingredients used, although in the many -analyses of American lard made by him, he found some brands which were -absolutely pure hog products. Lard is sometimes adulterated with water, -but this may be easily detected by melting it, evaporating the water, -and reweighing. - -Lard may be had in barrels, wooden and tin tubs and pails, and in one -pound tin cups. It is also retailed in bulk, like butter. - - - Fresh Meats and Poultry. - -BEEF.—Good beef should be juicy, somewhat firm and elastic, velvety and -smooth grained to the touch, and “marbled” with little streaks, dots or -points of fat. The suet fat should be plentiful, white, firm, dry, and -crumbly; if the fat is yellow, oily, or fibrous, the beef is inferior. - -MUTTON is wholesome, nutritious, and easily digested. The best is from a -plump, small boned animal, with abundant white, clear, solid fat. The -lean should be firm, dark red, and juicy, the leg bones clear, white, -and short. GOOD LAMB has hard, white fat and reddish bones. - -PORK is best in fall and winter. The skin should be thin and pearly, the -lean a delicate red, juicy, firm, and finely grained, and the fat white. -If the fat is yellow and soft, the pork is inferior. Pork is dangerous -if not thoroughly cooked. - -VEAL should be from a good sized, reasonably fat milk or stall fed calf, -five to ten weeks old. The fat should be firm and white, but not too -white; the meat finely grained, fairly firm, and juicy. - -POULTRY.—Many farmers have found that it pays better to feed their grain -to poultry than to sell it by the bushel, and poultry is therefore much -more abundant, cheaper, and more widely consumed than ever before. The -dry-picked or unscalded has the preference in price. The best have short -legs and small bones, and are plump. If fresh, the eyes are bright and -full, the feet and legs moist and limber. If stale, poultry looks dark -and slimy. When chickens grow to be a year old they are called fowl; the -legs grow rougher, the skin fat and tougher, and the rear end of the -breast bone hard. A moderate sized TURKEY is more apt to be tender than -a very large one. - - - Smoked and Dried Meats and Fish. - -HAMS, ETC.—The best are of medium size, weighing, say, from 8 to 14 -pounds, plump, round, and the bone small. The shank should be short and -tapering, skin thin and not shriveled or wrinkled, and the fat white and -firm. To ascertain if ham has begun to spoil, thrust a skewer or knife -in at the side of the aitch bone and at the knuckle joint; if sound -there, it is good throughout. BACON.—This is the smoked flank. BREAKFAST -BACON, made from young pigs, is very delicate and palatable. BEEF -TONGUES are a delicacy, whether fresh, smoked, or pickled, hot or cold. -The best are thick, firm, and with plenty of fat on the under side of -the base. - -DRIED COD.—This is an important grocers’ staple. The largest and best -are caught on the “Banks” or in the deep waters off the Eastern coast. -Some are sold whole and others are deprived of the back bone. Codfish is -also prepared for market by being boned, skinned, trimmed, and even -shredded. Other and inferior fish, such as Haddock, Hake, Pollock, etc., -are often sold for cod, when salted, and especially when prepared as -above. - -HERRING, smoked whole, or scaled and boneless, are widely consumed. The -freshest, fattest, and largest are best. Smoked SALMON, HALIBUT, and -STURGEON, are appetizing relishes for the summer tea table. There are -also EELS pickled in jelly. SARDELLES—small fish packed in highly salted -milk, smoked SPRATS, ANCHOVIES, etc. - - - Salt or Pickled Fish. - -Mackerel have the front rank in this line, and there are few good tables -on which they do not occasionally appear. They are sold by the grocer in -barrels and fractions of barrels, in kits of 20, 15, and 10 pounds, in -tins, minus heads and tails, and by the single fish. The best are the -fattest, largest, and freshest of the current season. They should be -free from rust and soaked before cooking until all the brine is drawn -out. They can be afterwards salted, if necessary. They are graded as -“Extra” and “Fancy” “Shores” and “Bays,” and vary in size and fatness, -as numbers 1, 2, 3 and 4. - -SALMON, ETC.—Both Halifax and Oregon salmon are pickled or salted, and -in demand in many sections of the country, and pickled SALMON BELLIES -are very fine. HERRING and COD are also to be had in brine. - - - Meat Essences and Extracts. - -There are several varieties of these articles in liquids, pastes, and -solids. Some, at least, of them, without being true nutrients are -excellent as condiments, stimulants, and tonics for digestion. Meat -juices contain a substance called kreatine, which is similar in its -exhilarating properties to the peculiar principles of tea and coffee. -Fifty pounds of meat are said to be required to make one pound of -Liebig’s meat extract. These preparations are valuable additions to -other foods, but all that is needed for nourishment should be added to -them. - - - - - CANNED GOODS. - - -Until lately, man had done little more in preserving his food in a fresh -condition, than the squirrels which gather and store their nuts and -seeds in a warm, dry place. To be sure, he knew how to dry and smoke, -and the uses of salt and sugar. He had even tried to preserve his meats -and fruits in a fresh state; but his rude methods hardly foreshadowed -the splendid results which have recently been achieved in the line of -canned goods. - - - Excellence of American Canned Goods. - -M. Appert, of France, first patented (in 1810) a process for preserving -animal and vegetable substances in close vessels of glass—after -subjecting them to the action of heat—and an English firm soon after -introduced provisions preserved in tin. But it was reserved for -Americans to lead the world, not only in the magnitude of their canning -industries, but also in the art of preserving meats, vegetables, and -fruits, by processes so delicate and effective, as to retain their -original shape and texture, as well as their freshness and flavor. And, -moreover, while they have practically prolonged the “Seasons” for -perishable food products throughout the entire year, and furnish them -for the consumer at very reasonable rates, the producer has often -thanked them for giving stability to prices in seasons of great “Gluts” -and abundance. - - - Varieties of Canned Goods. - -Among canned goods, in glass or tin packages of various sizes, qualities -and prices, are the following: - - - Canned Meats. - -CORNED BEEF, boiled; ROAST BEEF, BEEF A LA MODE, BOILED HAM, BOILED -TONGUE, ROAST MUTTON, ROAST VEAL, ROAST CHICKEN, ROAST TURKEY, BRAWN, -POTTED MEATS of all kinds; GAME PATES of WILD DUCK, GROUSE, PARTRIDGE, -PLOVER, WOODCOCK; BONED TURKEY AND CHICKEN, with jelly; CURRIED CHICKEN, -DEVILLED CHICKEN, TURKEY, HAM, PIG’S FEET, LAMB’S TONGUES, etc. - - - Canned Soups and Broths. - -BEEF, CHICKEN, GREEN TURTLE, OXTAIL, JULIENNE, MOCK TURTLE, CONSOMME, -MACCARONI, VERMICELLI, PEA, MUTTON BROTH, etc. - - - Fish. - -CLAMS, CLAM CHOWDER, ANCHOVIES, CRABS FRESH, CRABS DEVILLED, CODFISH -BALLS, MACKEREL FRESH, LOBSTER, OYSTERS, PRAWNS, SHRIMP, SALMON, -SARDINES, TROUT, TURTLE, KIPPERED HERRING, BLOATERS, etc. - - - Canned Vegetables. - -ASPARAGUS, Baked, Lima, and String BEANS, GREEN CORN, MUSHROOMS, OKRA, -ONIONS, PEAS, PUMPKIN, SQUASH, SUCCOTASH, SPINACH, RHUBARB, etc. - - - Canned Fruits. - -APPLES, APRICOTS, BLACKBERRIES, BLUEBERRIES, CHERRIES, GRAPES, -GOOSEBERRIES, PEACHES, PEARS, PLUMS, PINEAPPLES, QUINCES, RASPBERRIES, -STRAWBERRIES, etc. - - - Canned Sundries. - -Besides the above, there are “Heaps” of canned delicacies, such, for -instance, as TRUFFLES, TRUFFLE PATES, TRUFFLE DU PERIGORD, in tins and -glass, PLUM PUDDINGS, PLUM PUDDING SAUCES, etc. - -Some of the French vegetables in glass and tin are beautifully green in -appearance, but it is evident that they are artificially colored. A more -wholesome device is to put the articles up in the intensely green -bottles sometimes seen. - -THE TIN CANS.—Tin is mainly used for canned goods, and is the least -objectionable of all the metals, and better than anything probably, -except glass. It does not oxidize easily, and if it does, its soluble -salts are less injurious than those of any other available metal. - - - Jellies, Preserves, etc. - -Jellies are made from nearly all the fruits by mixing their juices with -sugar, and often with gelatine or isinglass, (four parts of which will -convert 100 parts of water into a tremulous jelly) and boiling them -down. Jellies are wholesome, cooling, and grateful, provided they are -free from adulterations and noxious colorings, and are much used upon -the tea table and in the sick room. Among the varieties of jelly in the -market are APPLE, CRAB APPLE, BLACKBERRY, CURRANT, GRAPE, LEMON, GUAVA, -ORANGE, QUINCE, RASPBERRY, STRAWBERRY, etc. They come in tumblers and -jars, and in bulk. There are also CALVES’ FOOT, WINE and SPIRIT jellies. - -PRESERVES.—All the above fruits are preserved in sugar, and put up in -quart and pint jars. CHERRIES, PEACHES, PEARS, etc., are also preserved -in BRANDY, and sold in glass jars. There is also a great variety of JAMS -and MARMALADES, both foreign and domestic; GINGER ROOT, boiled in syrup, -etc. FRUIT BUTTER is made from various fruits, as, Apple, Cranberry, -Peach, Pear, or Raspberry, etc., by stewing them in sugar or molasses. -It is usually sold from pails by the pound, and is much used in some -sections. - - - Flavoring Extracts and Essences. - -The delicate flavors of fruit and the fragrant principles of spice and -other substances, as vanilla, etc., are extracted by pressure or -distillation, and dissolved in spirits of wine for culinary purposes. It -is found also, that certain ethers and oils may be so combined (as, for -instance, potato oil) as to yield the taste and smell of many fruits, -such as pears, apples, grapes, pineapples, etc. Flavoring extracts and -essences are variously put up in vials and bottles; among them are -LEMON, VANILLA, ROSE, ALMOND, PEACH, CELERY, GINGER, CLOVES, NUTMEG, -STRAWBERRY, RASPBERRY, PINEAPPLE, NECTARINE, etc. - -ISINGLASS AND GELATINE are used to make jellies, and thicken soups and -gravies. Isinglass is made from the intestines of fish. Its advantages -over gelatine are lighter color, less flavor, and greater thickening -power. In cold water it softens, swells, becomes white and opaque. In -hot water it smells a little fishy. Gelatine is made from the bones of -animals; it also swells in cold water, but becomes glassy and -transparent, while in hot water it has somewhat the smell of glue. It is -often sold for isinglass. The test of both is in the fineness and -clearness of their jelly. CALVES’ FOOT JELLY is delicate, but less firm. -Gelatine is sold in sheets and shreds. - -HERBS for seasoning, as, SAGE, SUMMER SAVORY, SWEET MARJORAM, THYME, -etc., are sold in the leaf, and also powdered, in tins and paper -packets. - - - Spices and Condiments. - -Spices are generally understood to be more aromatic and fragrant and -less pungent than what are called condiments. Spices are usually added -to sweetened food, while condiments, as pepper and mustard, are better -suited to meats and food containing salt. - -It is impossible to supply genuine articles if the public are not -willing to pay for them, and it may be accepted as a general rule, that -the lower the price of ground spices and condiments, the more they are -adulterated. The materials chiefly used for this purpose are starch, -cracker dust and similar harmless substances, and the mixture usually -contains as much of the pure material as can reasonably be afforded at -the price it sells for. The purchaser may elect whether he will have -such articles, or those which are genuine at a higher cost. The grocer -does not create wants and demands; he merely supplies them. - -PEPPER.—There are two kinds, black and white. Both are from the seeds of -the _piper nigrum_, a plant which grows in the East and West Indies. -BLACK PEPPER is the seed picked before it is fully ripe, dried and -ground. WHITE PEPPER is made from the ripened seed deprived of its black -outer shell or pericarp. Pepper is an agreeable addition to many kinds -of food, and is said to promote the secretion of the gastric juice; it -is more used than any other spice. - -CAYENNE PEPPER is the powdered pod of one or more species of capsicum. -The sharp taste is due to a camphor like substance found more in the -pods than in the seeds. - -MUSTARD.—This is the flour of the black or white mustard seed. The black -seed contains most volatile oil, is more pungent, and differs from the -white in chemical composition. The two are blended in various -proportions. Wheat flour is often added, with a little turmeric to bring -up the color. Mustard seed contains over 30 per cent. of a fixed oil, -and a portion of this is often extracted. This practice is considered -beneficial rather than fraudulent. - -GINGER.—This is the root-stalk of a plant which grows in Jamaica and -other warm countries. The best comes with the skin scraped off. This is -ground. The odor of ginger is due to an essential oil; its pungency to a -peculiar resin. It is sometimes adulterated with starch, sago, rice, and -wheat flour, mustard hulls, cayenne pepper, etc. But, as with all the -other spices, there are pure brands. - -CLOVES are the dried flower buds of the clove tree. They come from the -East Indies, Africa, and South America, ranking in value in the order -named. The best contain as much as 16 per cent. of a volatile oil to -which their flavor is due. Ground cloves have sometimes a portion of -this oil pressed out, with pimento or allspice added, which latter is -much less costly. Cloves are best when large, plump, bright in tint, and -full of oil, which exudes on pressure with the finger nail. - -ALLSPICE OR PIMENTO is the little, round berry of an evergreen tree, -common in the West Indies. It contains about 4 per cent. of an aromatic -oil. Owing to its cheapness, it is less adulterated than other spices. - -CINNAMON is the true bark of a small evergreen tree of Ceylon. The best -is very thin, the outer and inner coats of the bark having been removed. - -CASSIA is the bark of another species of cinnamon tree; it is thicker, -corky, and not so red. It is cheap and not much adulterated. It is often -sold for cinnamon, but is less aromatic and valuable. CASSIA BUDS are -the unripe buds of the same tree. - -NUTMEGS AND MACE.—Nutmegs are the seeds of the _Myristica Fragrans_, a -tree which grows in the East Indies. Good nutmegs feel heavy in the -hand, and are not worm eaten. They contain about 8 per cent. of volatile -oil, and 25 per cent. of fixed oil, which exudes under indentation or -pressure with the finger nail. Most people buy whole nutmegs and the -ground article has only a limited sale. MACE is the arillus or coating -of the nutmeg, and is also sold whole or unground. - -CURRY POWDER.—This compound of spices, etc., is much used in India and -other hot countries, as an appetizer and stimulant to digestion. There -are several excellent brands of curry powder in market, both English and -American, made approximately after some one of the following five -receipts: - - Proportions. - Turmeric 6 4 6 3 2 - Black pepper 5 4 2 2 1/2 - Cayenne 1 1 0 3/4 6 - Ginger 0 2 3 0 1/2 - Fenugreek 3 2 0 1 1/2 - Cummin seed 3 2 2 4 0 - Coriander seed 0 6 8 12 6 - Cardamom seed 0 0 1/2 1/2 0 - Pimento 0 0 1/2 1/4 1/4 - Cinnamon 0 0 0 1/4 1/4 - Cloves 0 0 0 1/4 1 - Nutmeg 0 0 0 0 1/2 - - - Salt. - -COMMON SALT varies in purity and sometimes contains salts of lime, -magnesia, and potash. But as those are more soluble in water than common -salt, it is easy to remove them in the process of manufacture. Our -culinary salt comes from several sources; rock salt deposits or mines, -sea water, and salt springs. - -There are numerous brands of salt which are freed from all impurity, -ground to various degrees of fineness, and put up in barrels, sacks, -bags and packets of all sizes; also in stone jars. - -CELERY SALT is good common salt mingled with the finely ground seeds of -celery. - -Besides the finer qualities for table use, there are varieties specially -adapted for salting and pickling meats, fish, etc.; lump rock salt for -cattle, hay salt, etc. The bitter salts of lime, magnesia, etc., attract -moisture more than common salt, hence dryness is a sign of purity. - - - Vinegar. - -The sour principle is acetic acid, of which good vinegar contains about -four per cent. Vinegar may be obtained by fermentation from the juice of -any starchy or sweet fruit or vegetable, from beer, or even from -sweetened water, to which “mother” or other vinegar is added. Cider -vinegar is most used, as it retains the fruity flavor of the apple, but -good vinegar is also made from wine, malt, oranges, raspberries, etc. -There are many varieties in market, both domestic and foreign. Stringent -laws regulate the purity and strength of vinegar for domestic uses, in -New York and some other states. - - - Pickles. - -These are fruits and vegetables preserved in vinegar, after first -steeping them in brine. Certain articles require to be pickled in -scalding hot vinegar, others with cold; salt, pepper and spices are -added to suit the taste. Pickles were formerly extensively colored green -with copper, but the ghastly practice has gone out of date. Intelligent -people will prefer those which have the more natural and wholesome -yellowish, olive green tint. There are all sorts of pickles in market, -put up in glass or wood packages of various sizes, as follows: - -CUCUMBERS and GHERKINS, CHOW CHOW, CAULIFLOWER, ONIONS, MANGOES, -PICALILLI, WALNUTS, PEPPERS, HORSERADISH, MIXED PICKLES, and SWEET -PICKLES. Among the best of imported pickles are the reliable Cross and -Blackwell goods; some domestic brands are perhaps equally good. OLIVES -are in brine, usually in wide-mouthed glass jars. They come from Italy, -Spain, and France. The “Queen,” “Crescent,” etc., are favorite brands. -There are also French CAPERS, so important as an accompaniment for -boiled mutton, etc. - -SALAD OIL.—The best is the oil of the OLIVE, which, when pure, is of -pale, greenish yellow tint, with an agreeable odor and taste. Refined -COTTONSEED OIL has naturally a more reddish tint. It is extensively sold -as olive oil or mixed with it, although many grocers keep the genuine -olive oil. SALAD DRESSINGS are also in market, some of which are very -fine and delicate. - - - Sauces. - -These articles give zest to food and stimulate digestion. Their -composition is very varied and embraces many fruits and vegetables, as -the tomato, walnut, garlic, shallot; many herbs, as tarragon, chervill, -mint, thyme, marjoram; many condiments, as cayenne, black pepper, -mustard, and all the spices; many fish, as lobsters, oysters, clams, -shrimp, anchovies; the juices of meat, besides salt, sugar, molasses, -etc. - -PEPPER SAUCE is made from the little Jamaica peppers, the Mexican, Chili -pepper, or some other variety of red or green pepper. There are numerous -brands, and nearly all are good. The TABASCO PEPPER SAUCE is excellent. -TOMATO CATSUP OR KETCHUP is a very wholesome and agreeable addition to -the diet. Among the best and most popular varieties is the “SHREWSBURY” -TOMATO KETCHUP. Mushroom and Walnut Catsups are less used, but still -have many friends. - -Among the dainty and well known SAUCES, are the WORCESTERSHIRE, -LEICESTERSHIRE, GLOUCESTERSHIRE, SULTANA, PICCADILLY, CHUTNEE, SOHO, -HARVEY, NORTH OF ENGLAND, etc. There are also various American sauces, -some of which are imitations of the above or very similar in composition -and flavor. Some of the English sauces are put up in elegant and -artistic vases. - - - - - DOMESTIC FRUITS AND BERRIES. - - -The increasing excellence, abundance and cheapness of fruits and berries -is full of promise for the health and vigor of the American people. They -are wholesome, cooling and nutritious. - -APPLES.—This noble fruit is in market the year round; new Southern -apples are first marketed in April. APRICOTS are a fine small fruit -which ripens in July. CHERRIES reach us from the South in May. -NECTARINES come in August. PEACHES are at the height of their season in -August and September. Early in the latter month they should be secured -for preserving. PEARS.—The choicest are the Dutchess, Bartlett and -Virgalieu. CALIFORNIA PEARS are excellent and widely sold through the -country. PLUMS ripen in August, and are in season until October. QUINCE -is a highly flavored fruit, used only for preserves. GRAPES.—Besides our -own abundant and delicious Muscat, Concord, Isabella, Catawba, and other -varieties, three-quarters of a million barrels of the hardy and cooling -white Almeria grapes are annually imported at New York. They were -formerly a costly luxury, but are now abundant and cheap, and will keep -through the winter. - -STRAWBERRIES.—The season opens with shipments from Florida early in -March, and closes six months later with the product of the far North. -RASPBERRIES come in June and continue until August. BLACKBERRIES ripen -early in July, and are very healthful. CURRANTS ripen in July and -continue until September; they are white, red and black, and are -wholesome and cooling. GOOSEBERRIES may be had red, yellow, green and -white. They are much used unripe, for cooking purposes. CRANBERRIES -begin to reach market from Cape Cod, New Jersey, etc., about September -first. The largest and darkest are the best. They are healthful and an -almost indispensable adjunct to roast turkey, etc.; are also used for -sauces, tarts, and pies. - - - Tropical Fruits. - -The increased knowledge in regard to the excellence and healthfulness of -these fruits has, within a few years, greatly enlarged the demand for -them, and they are now sold at moderate prices in almost every city and -town in the land. - -ORANGES.—Those from Florida and California are richer and of finer -flavor, while the Mediterranean variety are thin skinned, juicy, hardy, -and will keep longer. That region sends us annually a million boxes of -oranges, and the annual product of Florida and California is two million -boxes. Havana oranges are not as good as they used to be, but twenty -thousand barrels come to New York yearly from Cuba. - -LEMONS.—A million and a half boxes of lemons are consumed yearly in this -country, most of which come from Sicily, but lemon culture is increasing -in Florida. Lemons vary much more in price than oranges, as a heated -term or unusual sickness increases the consumption. - -BANANAS AND OTHER FRUITS.—There are two varieties, the red from Cuba, -and the yellow from Jamaica and the Spanish Main. The latter are the -better. Bananas are in market all the year, but the season is from March -to August. PINEAPPLES are exquisitely flavored fruit, much used sliced -for the tea table. The season is from May to August. COCOANUTS are used -grated, for making pies and puddings; they are delicious, but rather -indigestible. DESSICATED COCOANUT is the meat of cocoanuts ground and -dried, and mixed with powdered sugar; sometimes, also, rice, flour, or -corn starch is added. It comes in packets, cans, etc. - - - - - FRESH VEGETABLES. - - -In the Spring and Summer months the appetite craves fresh vegetables; -and their free use, especially in those seasons, will be found excellent -for the general health of the family. Spinach, for instance, is said to -be beneficial in kidney complaints; Dandelion greens are good for -biliousness; Tomatoes act upon the liver; Celery upon the nerves; Onion -soup restores a debilitated stomach, etc., etc. In fact, it would be -easy thus to go through the whole vegetable list and find each one -possessing some special mission of healthfulness. - - - Where Early Vegetables Come From. - -The Bermudas send annually about $400,000 worth of potatoes, onions, -beets and tomatoes to New York, during the months of March, April and -May. Florida garden produce finds its way North very early in the -Spring, and later, in regular order, Georgia, South and North Carolina, -and Virginia, wheel into line with their numerous productions, until, -finally, our home gardeners have their season. During all this time our -vegetables on sale are improving in freshness as they are drawn from -sources nearer home, and prices are falling. - - - The Varieties. - -POTATOES.—The heavier ones are more mealy and nutritious than those -which are waxy and soft. There are many favorite varieties. Some are -early but less mealy, others prolific but lacking in flavor, etc.—hence -prices vary. SWEET POTATOES.—There are two varieties—the red and -yellow—with but little difference in price. CABBAGE.—A standard -vegetable the year round; the heaviest are the best. CAULIFLOWER, best -from April to December; the large, creamy white, solid heads are -preferred; dark or soft spots indicate staleness. ONIONS are very -nutritious; their powerful odor is due to a strong smelling, volatile, -sulphurized oil. There are the white or silver skinned, yellow and red. -Spanish Onions are milder, and much eaten raw. GARLIC, a pungent species -of the onion tribe, and very healthful; used for flavoring. LEEKS and -CHIVES are allies of the onion. Leeks have large leaves, a thick stalk -and small root; Chives, used as salads, have small, spine-like leaves. -CARROTS, TURNIPS, BEETS and PARSNIPS are standard vegetables to be had -throughout the year; frost improves the latter. - -ASPARAGUS.—A choice and health giving vegetable. Season begins in March, -and it grows fibrous in July. CELERY is improved by frost, and is in its -prime and cheapest during the winter months, after which it becomes -tougher and stringy. CUCUMBERS.—A pleasant, cooling vegetable, but -difficult of digestion, and containing little nourishment. TOMATOES are -excellent food for people with weak stomachs or liver difficulties; is a -vegetable that could ill be spared. Millions of bushels are canned every -year, and if properly put up are nearly as good as the fresh article. -PEAS.—The smaller varieties are best, should be purchased in the pods, -which should be cool, crisp and green. A black spot on the pea indicates -that it is too old to be at its best. BEANS, shelled and string.—The -former embrace the Lima sorts. The Neapolitan or snap is considered best -of the String beans. GREEN CORN comes from the South in May, and the -home supply lasts till October. Ears should be well filled and milky, -and not too old. Green sweet corn is the best. - -RHUBARB.—Much used for sauce and pies. The leaves are said to contain -oxalic acid, and must not be eaten. RADISH, said to be difficult of -digestion itself, but helps to digest other food. There are two -varieties, the small bulbous, or round, and the long. ARTICHOKE, a tuber -like the potato; is pickled, used as a salad and as a vegetable. -SQUASH.—The summer squash is in market from April to September. Winter -squash is more substantial but less delicate. OYSTER PLANT has a grassy -top, and a long, tapering, white root like a carrot; its flavor suggests -that of oysters. EGG PLANT, called GUINEA SQUASH at the South, should be -firm, hard, and rather under ripe, it also tastes somewhat like an -oyster; the large, purple, oval shaped, is the better variety. OKRA or -GUMBO.—The green seed pods are much esteemed for soups and stews, -especially in the South, and are growing in favor at the North. The long -green variety is considered best. LETTUCE, SPINACH, BRUSSELS SPROUTS, -KALE, BEET-TOPS, DANDELION LEAVES, ETC., are used as salads and for -greens. - -MELONS.—MUSK-MELON, the stronger the musk odor, the finer it is; but if -it appears quite ripe all over, it is over ripe and decomposing. If it -has no odor, it is only fit for cattle. WATER-MELON, if pressed near its -center, should yield a little, and the indentation disappear when the -finger is removed. If no indent can be made, the melon is too green, if -the depression remains, the melon is over ripe. - -BEANS, PEAS, and LENTILS.—These leguminous seeds are very nutritious and -palatable, and rank high among strength-giving foods. They contain -vegetable casein in place of gluten, and hence are not suitable for -making bread; all these articles are more digestible if eaten with fat, -and the American staple dish of Pork and Beans is really the marriage of -two articles which agree very well with each other. Dried PEAS, split, -or ground into meal, are much used for soups. LENTILS, which are round -seeds like flattened peas, are excellent used as a vegetable, but are -comparatively little known. The most popular varieties of the white -beans are the Marrow, Kidney and Pea beans. There are also _Frijoles_ or -black beans, Lima beans, etc. - - - DRIED FRUITS. - -The chief consideration with articles in this line is, that they should -be as fresh as possible, and free from vermin and traces of vermin. -Worms in dried fruits are never in sight, even though they may swarm -below the surface. DRIED APPLES should be light colored, plump and acid. -Evaporated fruit (by the Alden process, etc.) is preferred to sun-dried. -It is often bleached in the fumes of sulphurous acid, which has a -tendency to keep the fruit free from worms, and does not injure the -flavor. DRIED PEACHES should be pealed, clear and dark. DRIED PLUMS -should be pitted, clear and bright. DRIED BERRIES—the chief danger is -from worms. - - - Raisins. - -Raisins are dried grapes. The finest are the Dehesa “Layers;” next are -the CLUSTER, or BUNCH raisins, and the “LOOSE,” which are without stems. -They are better in proportion to the number of crowns in the brand, as -1, 2, 3, 4, 5 Crowns. The small seedless raisins are called “SULTANA,” -and come from Smyrna. VALENCIAS are the common cooking raisins. -CALIFORNIA RAISINS (Muscatel) are excellent, very fast growing in -popular favor, and are the coming summer raisin. The best raisins are of -the “Last crop.” Age tends to crystallize the grape sugar in raisins, -and they are also liable to the attacks of vermin. - -DRIED CURRANTS are the small dried grapes of the Ionian Islands. The -“_Vostizza_” come in cases, and are considered better in proportion as -they are larger in size. There are a number of varieties of currants. -They should be bright and clean. - -FIGS are said to be easier of digestion than any other dried sweet -fruit, and are slightly laxative. “_Eleme_,” signifies superior, or hand -picked. Generally the last crop “Layers” (as distinguished from those in -kegs) are the best; they should be fresh, moist, thin skinned, -semi-transparent, and free from vermin. There are many varieties, and -they are put up in all sorts of packages. - -PRUNES are dried plums, or “French plums,” as they are sometimes called. -They are extensively raised in the valley of the Loire, in France; also -in Germany, and about Bosnia, in Turkey. California prunes are also -excellent, and very popular wherever they are known. The largest and -freshest prunes are the best. They come in bottles, tins, bags, boxes -and casks. - -DATES.—This “Bread of the Desert” is the sun-dried fruit of the date -palm, and is both nourishing and palatable. Dates were formerly packed -in frails, but now come usually in boxes. Among the best varieties of -Persian and Egyptian dates are the “Hallowee” and the “_Sair_;” some are -large, yellow, moist, and little wrinkled, others are smaller, dark in -color, with small pits; some are very sweet and insipid, and others -almost aromatic in flavor. - -TAMARINDS are the pods of a tree, growing in the East and West Indies, -gathered when ripe, and preserved in sugar or molasses. They are acid, -pleasant, healthful, and cooling. They come in bottles, stone jars and -kegs. - - - NUTS. - -ALMONDS are of two kinds, the sweet and bitter; the latter are only used -for making extracts. Among the edible varieties are the Tarragona, -Valencia, “Jordan,” a corruption of _Jardin_ (garden), etc. There are -hard, soft, and “paper shell” almonds, and almond meats freed from their -shells. FILBERTS are cultivated hazel nuts and come mainly from Sicily. -PECANS come from Texas. WALNUTS from Italy, France, and Chili. BRAZIL -NUTS grow along the Amazon in clusters on high trees. They are oily and -rich. PEANUTS come from Virginia, and CHESTNUTS from Italy and our own -Northern States. - - - - - TOBACCO. - - -The active principle of tobacco is the alkaloid nicotine, but it cannot -be said that the effects of tobacco are solely due to this substance, -for some varieties, as the Syrian, etc., contains little or no nicotine, -yet are considered strong. The quantity of nicotine varies much in -tobacco, or from one-half of one per cent. to eight per cent. As a rule, -the finer the quality and flavor, the less nicotine the tobacco -contains. - -There are many varieties of tobacco, as those of Virginia, Kentucky, -Maryland, etc., which are used mainly for chewing, while the Cuban, -Turkish, Connecticut, Sumatra, etc., are considered better for cigars. -All these tobaccos may vary again in species, as, for instance, there -are the Orinoco, Cienfuegos, White Stem, One Sucker, Isabella, White -Barley, Fiji Orinoco, Cubani, and many others. Havana or Cuban tobacco -has long held the palm over all the world for making the most -exquisitely flavored cigars. The aromatic principles on which its value -depends can only be developed under a warm, moist climate. - - - Chewing Tobacco - -Is used both in the “PLUG” form and as “FINE CUT,” and in some -localities preference is given to the one, while little of the other is -sold. The New England and some of the Western States take their chewing -tobacco largely in plugs, while the Middle States take more kindly to -the fine cut. Detroit has a national reputation for the manufacture of -fine cut tobaccos, which are extensively sold in tin foil and paper -packages, and in bulk, in pails, etc. There are many hundreds of brands -of chewing tobacco, both plug and fine cut. Some are the natural leaf, -while others are sweetened; so that the most diversified tastes may be -satisfied. - - - Smoking Tobacco. - -North Carolina, Virginia, and Kentucky are foremost among the States in -the manufacture of the smoking tobaccos, which are almost infinite in -variety and sold in all sorts of packages. Among them are the “Long” and -“Short cut,” “Navy Clippings,” “Granulated,” “Nigger Head,” “Sweet Spun -Roll,” “Golden Cavendish,” “Durham,” “Fruits and Flowers,” “Seal of -North Carolina,” “Seal of Virginia,” and many others, besides imported -varieties, as Persian, Latakia, Havana, etc. In addition to smoking -tobaccos, many grocers keep a full assortment of PIPES, from the common -clay up, through all kinds of briar and applewood pipes to the genuine -meerschaum goods of every style and quality. - - - Cigars. - -The value of a cigar depends not only on the quality of the leaf, but -largely also on the mode of manufacture. If rolled too hard or too -loosely, it will burn badly. - - - Why a Cigar Should Burn Well. - -The best burning leaves must be used for wraps; if not, the air has no -access to the inside burning parts, and the empyreumatical substances -are volatilized without being decomposed. Such cigars make much smoke -and smell disagreeably. If the cigar burns well, more of the nicotine is -consumed and decomposed. Cigars, therefore, which contain little -nicotine and burn poorly, are more narcotic in their effects than well -burning cigars which contain a greater quantity of nicotine. Hence, the -leaves of the Connecticut or “Seed leaf” tobacco, which burn freely and -well, are much used for wrappers for cigars filled with Havana tobacco. -Within recent years, however, the handsome leaved Sumatra tobacco is -quite largely used for wrappers upon medium priced cigars, as it burns -better than Cuban tobacco. - - - Quality of Cigars. - -The real excellence of a very high-priced cigar is not in proportion to -its cost, which depends largely on its size and the fancy of the buyer. -For instance, a 50-cent cigar will burn no better nor be much, if any -more fragrant than a 25-cent cigar. It may be larger, and the large -Havana leaves, free from veins and suitable for use as wrappers for -fine, large cigars are so scarce and high, as to enhance their cost out -of all proportion to that of an equally well flavored, though smaller -cigar. In fact, 10 or 15 cents should procure as good a medium sized -cigar as average people care to smoke. The dude’s dollar cigar is not -much, if any better, except as fancy makes it so. - -Many of the 5-cent cigars sold so extensively, contain a large -proportion of Havana tobacco, and make a fairly fragrant and pleasant -smoke. It is said that there are upwards of 100,000 open and proprietary -brands of cigars on the market. - -CIGARETTES.—The sale of these little paper tubes filled with tobacco, -has grown enormously within a few years and is still increasing. It is -whispered that the ladies even, sometimes seek to find in them a whiff -of the solace and comfort their brothers and husbands find in the pipe -or cigar. There are many favorite brands on the market. - -SNUFF.—This article which is made from the stems and refuse of the -tobacco, or largely so, is comparatively little used in this country; -but in some sections, and especially in the South it is sold to a -considerable extent. It comes in bulk and in jars, bottles, bladders, -and packets. Among the varieties are “Carolina Sweet” and plain Scotch -Snuff, Maccaboy and coarse French Rappee, scented or plain. - - - - - SOAP. - - -Soap is made by boiling down oils or fats in a water solution of caustic -soda or potash. Through the acid properties of the fats, the oleine, -stearine, margarine, etc., which they contain, combine with the alkali -to produce the saponified compound. - -Hard soap is made with soda; soft soap with potash. The more oleine in -the fat, the softer the soap; the more stearine the harder. Rosin is -also largely used, sometimes to the extent of one-third the weight of -the soap. It increases its hardness, makes it dissolve easier in water -and forms a more copious lather. - - - The Most Economical Soap. - -Soap may be two-thirds water and still remain solid. Even dry, hard soap -contains 20 or 25 per cent. of moisture. An excess of water causes soap -to waste or dissolve too freely in use; hence, as soap is perpetually -losing water by evaporation, the most economical to buy is that with -some age and moderately dry, yet not so much dried that it will not -dissolve readily and make a good lather or suds. - - - Effects of Strong Soap on Fabrics. - -Soap must not be strong enough to injure fabrics or discharge colors, -yet sufficiently powerful to render grease and dirt soluble, so that it -may be washed away in water. Rosin soap hardens the fibers of wool, and -alkalies, if used to excess, shrink woolen fabrics. Hard water, or that -containing lime or magnesia, more or less decomposes soap, and it floats -on the surface as a greasy scum. But if an oily film rises to the top of -soft water, it shows that the fat in the soap is not all saponified. -Soft water is better than hard for fabrics. - - - What Soaps Are Made Of. - -COMMON YELLOW BAR SOAP contains soda with fat and rosin. WHITE SOAP -consists of tallow and soda. CASTILE SOAP is made of olive oil and soda. -COMMON FANCY SOAPS are mainly ordinary soap colored and scented. Real -BROWN WINDSOR SOAP is made of goat tallow, olive oil and soda. -TRANSPARENT SOAPS are those which have been dissolved in alcohol. FINE -TOILET SOAPS are made with as little alkali as possible, of almond, palm -or olive oil, suet, lard, etc., colored and perfumed. - -SHAVING SOAPS and CREAMS are made either with soda or potash, of fine -tallow or cocoanut oil, which has the property of making a strong -lather. MOTTLED SOAPS owe their variegations of color to the use of iron -oxides. It is said that these cannot be effectively applied if the soap -contains an excess of water, and that more skill is required to make -good blue mottled soap than any other. The more any soap is worked over, -or remelted, cooled, etc., the better it becomes. - - - A Wide Range of Choice. - -There is a great variety of soaps upon the market, and language has been -ransacked to find appropriate names for them. Among them are “FAMILY,” -“LAUNDRY,” “IVORY,” “BEST SOAP,” “ELECTRIC,” “OZONE,” “BORAX,” “SAND -SOAP,” “SILVER SOAP,” “SAPOLIO,” etc., and many scouring and detergent -articles, as “PEARLINE,” “SOAPINE,” “SCOURENE,” “WASHING COMPOUND,” -“WASHING CRYSTAL,” etc. - -In Toilet Soaps there is an equally wide range of choice, embracing -every color and variegation of color, and every perfume that is -agreeable to the smell. Soaps are also charged with disinfecting -substances, as carbolic acid, etc., and variously medicated with -sulphur, camphor, glycerine, and other materials for softening and -healing the skin. - - - STARCH. - -Laundry starch is mostly made from corn. The grain is crushed and -fermented to a degree, when the starch is washed out and allowed to -settle in large vats. The best qualities are washed and settled again -and again; the number of washings grading the strength, purity and cost. -Potato starch is more costly than corn starch, and, as it gives a softer -finish to fabrics, is chiefly used by manufacturers. Corn starch for -culinary purposes is thoroughly washed, purified and deodorized. Laundry -starch should never be eaten. - -The best laundry starch is in large, hard, flinty crystals; such -indicate a stronger starch, containing less moisture than that with -small or soft crystals. Laundry starch comes in bulk or boxes, and in -paper packages. There are many fancy proprietary brands of starch, as -“IVORY,” “IVORINE,” “GLOSS,” “SATIN GLOSS,” “SILVER GLOSS,” “GLOSS -POLISH,” “ELASTIC,” etc. Some of them are powdered, and contain borax, -wax, or gum, etc., and are scented with winter-green, etc. Such come -higher than the better grades of laundry starch in crystals, but it is a -question if they are proportionately superior for family use. STARCH -POLISHES are preparations of spermaceti, wax, or paraffine. - - - Blueing (Laundry). - -This article may be had in balls, powders, or in a liquid form. There -are a goodly number of proprietary brands, some of which give a tint -which appears somewhat greenish when placed by the side of a pure and -delicate blue. The coloring principle is usually indigo, Prussian blue, -or the favorite ultramarine. The most satisfactory laundry blueing is -that which is really and intensely blue in tint, and which is most -completely soluble in water, so that it will be well distributed and not -make the clothes look streaked. - - - Candles. - -In some sections, candles form an important article of trade. They are -now made in a great variety of exquisite tints by the use of analine -colors of various sizes and weights, and with patent self-fitting ends. -The more costly kinds are made of spermaceti, wax, stearine, paraffine, -etc., down to the pressed, adamantine, and common tallow candles. Some -carry embossed and handsome decalcomania decorations and are either -white, blue, green, pink, yellow, red, etc., or assorted. There are -“BOUDOIR,” “PIANO,” “CLEOPATRA,” “CABLE,” and “FLAG” candles, wax “NIGHT -LIGHTS,” “CHRISTMAS TREE CANDLES,” and wax “GAS LIGHTERS,” warranted not -to drip. - -BRUSHES.—No domestic article is in more common use than the brush in its -various forms. The best bristles come from the wild hog of Russia and -Poland. The whitest and finest are used for paint, tooth, hat, hair, and -clothes brushes. Some brushes are made with one tuft only, like the -paint brush, others with many. The best are “Wire drawn;” that is, the -tufts are bent double to form loops through which wires are passed, to -draw and hold them firmly into the holes of the base. Others have the -tufts wedged or glued in. Brushes are made with long and short handles, -and of every conceivable form and quality, from “Sink scrubs” upward. - -BROOMS.—The finer the corn the better the broom. A natural green color -indicates toughness and flexibility, and such corn is better than that -which is of a sickly yellow or lemon color. But the latter is often -given the desired green tint by artificial colorings. Plain or unpainted -handles are best, good brooms weigh 25 to 30 pounds to the dozen, but -extra large and heavy ones are made weighing 40 to 50 pounds. - -WASHBOARDS.—There are fifty or more varieties of these “Monday Morning -Pianos.” Metal scrubbers are preferred to wood, which is liable to -splinter, wound the fingers, and tear the clothes. And a plain crimp is -better for fabrics than a rougher crimp, although the latter may extract -the dirt quicker. A favorite variety have adjustable chest protectors. -CLOTHES PINS are of two kinds, the old fashioned and the spring clasp. -The latter are little used. - -MOPS.—There are two kinds in the stores; one of twisted twine, which is -generally thought to be most durable, the other of cotton and less -expensive. - -STOVE POLISH.—This is chiefly plumbago or black lead. Among the favorite -brands are “DIXON,” “RISING SUN,” “A. B. C.,” etc. There is also a -liquid preparation or “Enamel,” said to give a good polish without dust -or smell, and with little labor. - -BLACKING.—The best is that which will, without injury to the leather, -most easily and quickly give a handsome and durable polish. Besides the -excellent domestic varieties, there are the French Marcerou, and -Jacquot’s, in tin boxes, which are reliable and but little more -expensive, and the old time Day & Martin’s blacking in stone jugs. For -ladies’ use there are many domestic and imported SHOE DRESSINGS in -liquid form, which require no rubbing. - -MATCHES.—Common sulphur matches are made both square and round, and come -packed in various kinds of boxes and papers. PARLOR MATCHES, of -American, Swedish, and other foreign manufacture, are made without -sulphur; and chloride of potash, antimony, etc., are often used instead -of phosphorus. The splints are sometimes soaked in oil or paraffine to -make them burn freely. SAFETY MATCHES have the phosphorus on sand paper -and the other materials on the ends of the splints, and neither can be -ignited except by friction with the other. There are many kinds of WAX -TAPERS, “FLAMING LIGHTS,” etc. - -SEEDS.—The raising of seeds has become a large industry. Leading -producers make careful tests of all their seeds, and even offer valuable -prizes for the best vegetables and flowers grown from them. Some grocers -lay in every season a fresh and full supply of all the seeds used in the -garden or field, and they are almost always reliable. - -BIRDSEED, FOOD, ETC.—Canary seed comes both in bulk and pound packages, -either alone or mixed with millet, German rape seed, etc.; many packages -contain a piece of cuttle fish bone. There are BIRD GRAVEL, BIRD PEPPER, -MOCKING BIRD FOOD in bottles, etc. - -INSECT POWDER.—There are a number of these vegetable preparations which -are effective, if genuine and unadulterated, as the PERSIAN, BUHACH (or -Californian), DALMATIAN, etc. - -DISINFECTANTS.—Chloride of Lime in various sized packages of tin and -paper, and various liquid preparations in bottles and kegs, are put up -for domestic use. - -PAILS.—Ordinary water pails have either 2 or 3 hoops. Those not painted -on the inside are preferred. Wood pulp pails give good satisfaction, and -a new pail with sunken hoops is just coming into market. - - - Grocers’ Sundries. - -Among other articles sometimes kept by the grocer, may be mentioned: -Irish Moss, Anatto and other butter colorings, Licorice, Chewing Gum, -Fruit Juices, Hops, Rennet, Ink, Paper and Pens, Pencils, Slates, -Mucilage, Playing Cards, Beeswax, Cement, Concentrated Potash, Lye, -Lime, Chalk, Oils, Kerosene, Dyes, Paints dry and mixed; Rosin, Tar, -Turpentine, White Lead, Varnishes, Indigo, Glue, Putty, Powder, Shot, -Caps, Wads, Axle Grease, Curry Combs, Condition Powders, Can Openers, -Cordage, Coffee Mills, Bath Brick, Polishing Powder, Wick, Baskets, -Boxes in Nests, Tubs, Dippers, Measures, Lemon Squeezers, Mouse Traps, -Sieves, Feather Dusters, Rolling Pins, Ax Handles, Tacks, Crockery, -Glass and Stone Ware, Borax, Bay Rum, Ammonia, Sponges, Camphor, Sal -Soda, Perfumes, Plasters, Fly Killer Paper, Witch Hazel, and a great -variety of standard drugs and proprietary medicines. - - - - - WINES AND LIQUORS. - - -While there are some grocers who, for various reasons do not handle -these products, there are also many who keep for the family use of their -customers a full line of choice wines, malt beverages, and distilled -liquors. This work would therefore be incomplete without reference to -these articles, and it is believed that the few facts given below -concerning them will be found interesting and instructive. - - - WINES. - -Pure wine is merely grape juice fermented. When the sugar of the grape -is wholly or nearly converted by fermentation into natural vinous -spirits or alcohol, the result is a STILL or DRY WINE. If the sugar is -very abundant, as in overripe grapes, and a considerable portion of it -remains unfermented, a SWEET WINE like Tokay or Malmsey is produced. -When fermentation has proceeded to a certain stage and the liquid is -bottled, so that it continues to ferment and produce carbonic acid gas, -the result is an effervescent wine, as SPARKLING CHAMPAGNE. If, during -fermentation, the process be arrested by the addition of alcohol, -certain vegetable substances are retained in the liquid, and such wines -as PORT and SHERRY are the product. - - - Composition of Wines. - -Wines, as well as all varieties of malt and spirituous liquors, owe -their intoxicating qualities to alcohol. But the medical and dietetic -qualities of wine are not solely due to it; a mixture of water and -alcohol, or whiskey of equal strength, has a very different effect on -the animal economy. Pure wines contain also natural acids, sugar, -ethers, albumen, phosphates, etc. Their value is, however, mainly -determined by their “Bouquet” or flavor, produced by substances natural -to the grapes, heightened and rendered more delicate by fermentation. - - - Alcohol and Acids in Wine. - -The quantity of alcohol in natural wine from grapes, varies between 5 -and 12 per cent.; the quantity of free acid from 3 to 7 per cent. If -more of the latter be present, the wine tastes excessively sour, and is -less easily digested; but some acid in wine is essential, and -contributes much to its flavor and virtues. Besides the natural acids -which exist in the juice of the grape, cheap and inferior wines often -contain, also, the hurtful acids of spoiling, showing the approach to -vinegar. - - - WINES OF THE WORLD. - - - France. - -Even a bird’s-eye glance at the wines of the world, might easily fill a -volume. There are the superb French wines of Burgundy and Champagne, -which ancient Provinces are now almost one splendid, continuous -vineyard; and the Clarets, Sauternes, etc. of Bordeaux and Languedoc. -Medoc and Haut Medoc are known to wine lovers everywhere, for here are -the famous vineyards of the Chateau Lafitte, owned by Baron Rothschild; -the Chateaux Margaux, Latour, and many others. - - - The Wines of Germany. - -The principal wine districts of Germany are the valleys of the Rhine and -Moselle and their tributaries, whence come the well known Hock and the -red and white wines, which, though sometimes rather thin and deficient -in flavor, are never colored, plastered, boiled, or have spirits added -to them, and are therefore natural and wholesome. Here also is the -renowned Johannisberg Castle vineyard, owned by the family of Prince -Meternich. Every bottle of this wine bears his family arms, and it is -the beverage of Emperors and Kings. By reason of its exquisite “Bouquet” -it is pronounced “The finest and costliest drink on earth.” - - - Wines of Hungary, Italy, Spain, etc. - -Hungary sends forth her “Imperial” opal-tinted Tokay wines, made of -overripe grapes, from which the juices are never squeezed but allowed to -drop; other Hungarian wines are as dry as those of France, as mellow as -those of Germany, and more fragrant than the choicest of Spain. Italy, -Spain and Portugal produce wines of much repute, but neither of the -latter two countries make sparkling wines; they supply Sherry and Port -which generally have spirits added to them. - - - American Wines. - -The wines of California and other sections of the United States are -rapidly rising in popular estimation, and the time is probably not far -distant when they will rival those of any part of the world. The -consumption of domestic vintages increases with the constant improvement -in their quality, which follows the slowly acquired knowledge, as to the -best methods of turning the luscious juices of our own abundant grapes -into wine. - - - Champagne. - -The French make four varieties of champagne, viz.: NON-MOUSSEUX, -CREMANT, MOUSSEUX, and GRAND-MOUSSEUX. The first is fully fermented -wine, fined, drawn into bottles, and allowed to rest a long time. -CREMANT is moderately sparkling. MOUSSEUX throws out its cork with an -audible report and begins gently to overflow. GRAND-MOUSSEUX pops out -the cork with a loud noise and overflows with much foam, as it has the -pressure of five atmospheres. A sound, rather dry champagne is said to -be one of the best of remedies for impaired digestion. - - - Good and Poor Champagne. - -Good champagne throws up for a long time after being opened a continuous -stream of small, sparkling bubbles of gas: - - “Each sunset ray, that mixed by chance - With the wine’s diamond, showed - How sunbeams may be taught to dance.” - -Even after hours of exposure, when it has lost all its excess of -carbonic acid, good champagne still retains the characteristic flavor of -true wine, while an inferior sparkling wine becomes, after exposure, -almost as insipid as a mixture of sugar and water. The best are made -from the first pressings of the grape. Those made from a third, fourth -or fifth pressing require the addition of sugar and are cloying and far -inferior in flavor. Imitation champagnes are made by sweetening any -ordinary still wines or cider and charging them with carbonic acid gas. - - - MALT LIQUORS. - -Malt liquors, properly so called, should be made only of malted barley, -hops, yeast and water, but other materials are also used. PORTER is a -beer of a high percentage of alcohol and made from malt dried at a high -temperature, which gives it its dark color. ALE is pale beer with -considerable alcohol and made of pale malt, with more hop extract than -porter. - -As every per cent. of sugar in the malt yields by fermentation about -half a per cent. of alcohol, it is evident that ale, porter, and lager -beer are stronger or weaker, as more or less malt is used in making -them. - - - ALCOHOL IN BEERS. - -BEERS are stimulating from their alcohol and refreshing from their -carbonic acid, besides being tonic and somewhat nutritive. The oil of -the hops gives them aroma and the lupulin they contain soothes the -nerves. Their taste is vinous, sweetish, and bitter at the same time. -The quantity of alcohol in malt liquors was given by Prof. Englehardt, -as the result of analyses made for the N. Y. State Board of Health, in -1885, as follows. - - Per cent - of - alcohol - by - weight. - - Lager, average 192 samples 3.754 - - Ale “ 199 samples 4.622 - - Porter ” 70 samples 4.462 - - Weiss Beer “ 28 samples 2.356 - - - Beer Adulterations. - -It has been popularly supposed that beer is much adulterated. But the -result of many analyses made by Mr. C. A. Crampton, for the Department -of Agriculture at Washington, last year, show him “That beer is as free -from adulteration as most other articles of consumption, and more so -than some.” The analyst found that, practically, no foreign bitters -other than hops were used; but he also found that nearly one quarter of -the samples analyzed contained, as a preservative, the unwholesome -salicylic acid. This powerful drug is also largely used in the -manufacture of cheap wines, etc., and the practice should be rigidly -prohibited. - -GINGER ALE is made by fermenting sweetened water, to which extract of -ginger has been added, to such a degree as to generate carbonic acid gas -and become effervescent. It is a healthful and agreeable beverage, -containing some alcohol and being slightly stimulant. - -GOOD CIDER contains 3 to 5 per cent. of alcohol. It is made from the -fermented juice of apples. Many grown people acquired their fondness for -cider on the “Old Farm” in childhood. It is sold by grocers in bulk, and -is also bottled extensively and sold as “Champagne cider,” and quite -often as champagne. - - - DISTILLED LIQUORS. - -The disagreeable taste of freshly distilled ardent spirits is due to the -presence of fusil oil and other empyreumatic substances, which time -alone can transform into harmless ethers which smell and taste -agreeably, and produce an exhilaration over and above that of the -alcohol which holds them in solution. Spirits can be distilled from any -vegetable matter which will yield alcohol, yet many substances yield -only a rasping, nauseous or flavorless liquor, which age does not -improve. To some of these products, artificial flavors and color are -given and the imitation articles are thus placed on the market. But true -whiskey, brandy, etc., have a specific and original flavor of their own, -and contain vegetable oils and acids. - - - Alcohol in Liquors. - -The following table shows the proportion of alcohol (by volume) in the -various liquors. - - Volume of - Alcohol, - per - cent. - - Cognac Brandy 55 to 70 - - Arrack, made from 60 to 61 - Rice - - Whiskey, American 60 - - “ Scotch 50 to 51 - - ” Irish 50 - - Rum 49-7 - - Gin 47-8 - -BRANDY.—This is made from wine; that from white grapes is preferred and -it requires about seven bottles of wine to make one of brandy. Even the -best Cognac is burning and rough until kept for two or three years, and -it improves with increased age, until, when thirty or forty years old, -it develops a flavor somewhat similar to that of vanilla. - -WHISKEY is a spirit distilled either from fermented malt, rye, barley, -oats, wheat or corn. The very best and sweetest grain is only used for -making good whiskey. American whiskey is more easily obtained pure than -perhaps any spirituous liquor and is therefore more reliable in this -country. The name whiskey is a corruption of the Erse and Irish word -_Usquebaugh_, “Water of Life,” the French _Eau de Vie_. - -RUM is made from distilled molasses and skimmings from the boiling -sugar. - -GIN is distilled from unmalted grain, the product being rectified and -flavored with juniper berries. - - - Favorite Brands. - -CHAMPAGNES come in quarts and pints, _Sec_ or “Dry,” “Extra Dry,” etc. -Among favorite Brands are those of Heidsieck, Mumm, Roederer, Cliquot, -Bouché, Morizet, Pommery, Delbeck, etc.; the AMERICAN Champagnes of -California, Urbanna, Pleasant Valley, etc., besides various imitation -sparkling wines. Among favorite CLARETS are St. Julien, Medoc, St. -Emillion, St. Estephe, Floirac, Pontet Canet, Chateaux Margaux, Lafitte, -La Rose, etc.; also the SAUTERNES and WHITE WINES of Graves; Barsac, -Chateaux, Yquem, Latour, etc. There are the Johannisberger, Hockheimer, -Rüdesheimer, Marcobrunner of the RHINE; the ITALIEN Capri, Falerno and -Chianti; Port, Sherry and Madeira of various brands; and Claret, Port, -Sherry, Muscatel, Angelica, Tokay, and other vintages of AMERICAN MAKE. - -CORDIALS include Anisette, Benedictine, Curaçao, Chartreuse, Maraschino, -Kirschwasser, Kummel, Chocolate, Ginger, Raspberry, Rock and Rye, and -Absynthe. There are Ales, Porter, Stout, Lager Beer, Peach and Apple -cider, Orgeat, Soda and Sarsaparilla. Favorite Brandies are those of -Otard, Hennessy, Martelle, Robin, Seignette, Dupin, and good California -Brandy; also Blackberry, Cherry, Ginger, Peach and Cider Brandies. -Besides scores of fine AMERICAN WHISKEYS, there are the SCOTCH Thistle -and IRISH Cruiskeen Lawn; Old Tom, London, Holland and Geneva GINS; St. -Croix, Jamaica and N. E. RUMS. Many Grocers keep also a supply of -NATURAL and ARTIFICIAL MINERAL WATERS, as the Congress, Hathorn, etc., -of Saratoga; Carlsbad, Seltzer, Clysmic, Vichy, Apollonaris, Williams -Quelle, Lithia, Hunyadi; and a variety of Bitter Waters. - - - - - Transcriber’s Notes - - - Printed Corrected Page - Tarter Tartar 3 Cream of Tartar - Marmelades Marmalades 3 Marmalades - molases molasses 5 molasses and whale oil. - SELF-RAISING SELF-RAISING, 14 wheat granulated, SELF-RAISING, - VERMICILLI VERMICELLI 17 VERMICELLI, SPAGHETTI. - disagreeble disagreeable 18 is very disagreeable, - peeple people 27 but some people seem - FIRSTS’ FIRSTS” 30 FIRSTS” must be a grade - semi transparent semi-transparent 33 and is semi-transparent before - exhilerating exhilarating 36 its exhilarating properties - piminto pimento 41 oil pressed out, with pimento - unground unground. 41 sold whole or unground. - potatoe potato 47 tuber like the potato; - crystalize crystallize 49 crystallize the grape sugar - Seives Sieves 58 Sieves, Feather Dusters, - Lauguedoc Languedoc 60 of Bordeaux and Languedoc. - Margeaux Margaux 60 Margaux, Latour, and many - unwholsome unwholesome 62 unwholesome salicylic acid. - heathful healthful 63 It is a healthful and - Cogñac Cognac 63 Cognac Brandy - Cogñac Cognac 64 Cognac is burning and rough - Heidseick Heidsieck 64 are those of Heidsieck, Mumm - Rudescheimer Rüdesheimer 64 Rüdesheimer, Marcobrunner of the - Curaçoa Curaçao 64 Benedictine, Curaçao, Chartreuse - Kirchwasser Kirshwasser 64 Maraschino, Kirschwasser, Kummel - Chocolat Chocolate 64 Chocolate, Ginger, Raspberry, - ariety variety 64 variety of Bitter Waters. - -On page 59, under Grocers’ Sundries, two newlines and a blank line were -removed before “Borax”. - -Some irregular spellings have been retained. - - - - - -End of Project Gutenberg's Grocers' Goods, by Frederick Bartlett Goddard - -*** END OF THIS PROJECT GUTENBERG EBOOK GROCERS' GOODS *** - -***** This file should be named 50759-0.txt or 50759-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/5/0/7/5/50759/ - -Produced by WebRover, Lisa Anne Hatfield, Chris Curnow and -the Online Distributed Proofreading Team at -http://www.pgdp.net (This file was produced from images -generously made available by The Internet Archive) - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law 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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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. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: Grocers' Goods - A Family Guide to the Purchase of Flour, Sugar, Tea, Coffee, - Spices, Canned Goods, Cigars, Wines, and All Other Articles - Usually Found in American Grocery Stores - -Author: Frederick Bartlett Goddard - -Release Date: December 24, 2015 [EBook #50759] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK GROCERS' GOODS *** - - - - -Produced by WebRover, Lisa Anne Hatfield, Chris Curnow and -the Online Distributed Proofreading Team at -http://www.pgdp.net (This file was produced from images -generously made available by The Internet Archive) - - - - - - -</pre> - - -<div> - <h1 class='c000' title='Grocers’s'></h1> -</div> - -<div class='tnotes covernote'> - -<p class='c001'>The cover image was created by the transcriber and is placed in the public domain.</p> - -</div> - -<div class='figcenter id001'> -<img src='images/frontis.jpg' alt='Grocers’ Goods: A Family Guide.' class='ig001' /> -</div> - -<div class='pbb'> - <hr class='pb c002' /> -</div> - -<div class='nf-center-c1'> -<div class='nf-center c002'> - <div><span class='c003'><span class='sc'>Grocers’ Goods</span>:</span></div> - <div class='c004'><span class='c005'>A FAMILY GUIDE</span></div> - <div class='c004'><span class='c006'>TO THE PURCHASE OF</span></div> - <div class='c004'><span class='c007'><span class='sc'>Flour, Sugar, Tea, Coffee, Spices,</span></span></div> - <div><span class='c007'><span class='sc'>Canned Goods, Cigars, Wines</span>,</span></div> - <div class='c004'><span class='c008'>AND ALL OTHER ARTICLES</span></div> - <div class='c004'><span class='c006'></span></div> - <div><span class='c006'>Usually Found in American Grocery Stores.</span></div> - <div class='c002'><span class='c009'><span class='sc'>By F. B. GODDARD.</span></span></div> - <div class='c010'><span class='xsmall'><span class='sc'>Copyrighted 1888.</span></span></div> - <div class='c002'><span class='c009'>THE TRADESMEN’S PUBLISHING COMPANY,</span></div> - <div><span class='xsmall'><span class='sc'>Tribune Building</span>,</span></div> - <div><span class='c009'>NEW YORK CITY.</span></div> - </div> -</div> - -<div class='pbb'> - <hr class='pb c010' /> -</div> -<div class='chapter'> - <h2 class='c011'>Index List of Grocers’ Goods.</h2> -</div> - -<p class='c012'>Housekeepers will find this list suggestive -and helpful in making up orders -for the Grocer, as well as useful for page -reference.</p> - -<table class='table0' summary=''> - <tr> - <th class='c013'></th> - <th class='c014'><span class='sc'>Page.</span></th> - </tr> - <tr> - <td class='c015'>Adulterations</td> - <td class='c014'><a href='#Page_6'>6</a></td> - </tr> - <tr> - <td class='c015'>Ale</td> - <td class='c014'><a href='#Page_62'>62</a></td> - </tr> - <tr> - <td class='c015'>Allspice</td> - <td class='c014'><a href='#Page_41'>41</a></td> - </tr> - <tr> - <td class='c015'>Almonds</td> - <td class='c014'><a href='#Page_50'>50</a></td> - </tr> - <tr> - <td class='c015'>Apples</td> - <td class='c014'><a href='#Page_44'>44</a></td> - </tr> - <tr> - <td class='c015'>Apples, Dried</td> - <td class='c014'><a href='#Page_48'>48</a></td> - </tr> - <tr> - <td class='c015'>Artificial Butter</td> - <td class='c014'><a href='#Page_30'>30</a></td> - </tr> - <tr> - <td class='c015'>Asparagus</td> - <td class='c014'><a href='#Page_47'>47</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c015'>Bacon</td> - <td class='c014'><a href='#Page_35'>35</a></td> - </tr> - <tr> - <td class='c015'>Baking Powders</td> - <td class='c014'><a href='#Page_16'>16</a></td> - </tr> - <tr> - <td class='c015'>Bananas</td> - <td class='c014'><a href='#Page_45'>45</a></td> - </tr> - <tr> - <td class='c015'>Barley</td> - <td class='c014'><a href='#Page_13'>13</a></td> - </tr> - <tr> - <td class='c015'>Bath Brick</td> - <td class='c014'><a href='#Page_58'>58</a></td> - </tr> - <tr> - <td class='c015'>Beans</td> - <td class='c014'><a href='#Page_47'>47-48</a></td> - </tr> - <tr> - <td class='c015'>Beef, Dried</td> - <td class='c014'><a href='#Page_35'>35</a></td> - </tr> - <tr> - <td class='c015'>Beef, Fresh</td> - <td class='c014'><a href='#Page_34'>34</a></td> - </tr> - <tr> - <td class='c015'>Beer</td> - <td class='c014'><a href='#Page_62'>62</a></td> - </tr> - <tr> - <td class='c015'>Berries</td> - <td class='c014'><a href='#Page_45'>45-49</a></td> - </tr> - <tr> - <td class='c015'>Beeswax</td> - <td class='c014'><a href='#Page_58'>58</a></td> - </tr> - <tr> - <td class='c015'>Bird Seed</td> - <td class='c014'><a href='#Page_57'>57</a></td> - </tr> - <tr> - <td class='c015'>Biscuit</td> - <td class='c014'><a href='#Page_16'>16</a></td> - </tr> - <tr> - <td class='c015'>Blacking</td> - <td class='c014'><a href='#Page_57'>57</a></td> - </tr> - <tr> - <td class='c015'>Blended Tea</td> - <td class='c014'><a href='#Page_24'>24</a></td> - </tr> - <tr> - <td class='c015'>Bluing</td> - <td class='c014'><a href='#Page_55'>55</a></td> - </tr> - <tr> - <td class='c015'>Brandies</td> - <td class='c014'><a href='#Page_63'>63</a></td> - </tr> - <tr> - <td class='c015'>Brazil Nuts</td> - <td class='c014'><a href='#Page_50'>50</a></td> - </tr> - <tr> - <td class='c015'>Bread</td> - <td class='c014'><a href='#Page_15'>15</a></td> - </tr> - <tr> - <td class='c015'>Brooms</td> - <td class='c014'><a href='#Page_56'>56</a></td> - </tr> - <tr> - <td class='c015'>Brushes</td> - <td class='c014'><a href='#Page_56'>56</a></td> - </tr> - <tr> - <td class='c015'>Buckwheat</td> - <td class='c014'><a href='#Page_14'>14</a></td> - </tr> - <tr> - <td class='c015'>Burgundy Wines</td> - <td class='c014'><a href='#Page_60'>60-64</a></td> - </tr> - <tr> - <td class='c015'>Butter</td> - <td class='c014'><a href='#Page_28'>28</a></td> - </tr> - <tr> - <td class='c015'>Butterine</td> - <td class='c014'><a href='#Page_30'>30</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c015'>Cabbage</td> - <td class='c014'><a href='#Page_46'>46</a></td> - </tr> - <tr> - <td class='c015'>California Wines</td> - <td class='c014'><a href='#Page_61'>61-64</a></td> - </tr> - <tr> - <td class='c015'>Candies</td> - <td class='c014'><a href='#Page_19'>19</a></td> - </tr> - <tr> - <td class='c015'>Candles</td> - <td class='c014'><a href='#Page_55'>55</a></td> - </tr> - <tr> - <td class='c015'>Canned Goods</td> - <td class='c014'><a href='#Page_36'>36</a></td> - </tr> - <tr> - <td class='c016'>“ Meats</td> - <td class='c014'><a href='#Page_37'>37</a></td> - </tr> - <tr> - <td class='c016'>“ Fish</td> - <td class='c014'><a href='#Page_37'>37</a></td> - </tr> - <tr> - <td class='c016'>“ Vegetables</td> - <td class='c014'><a href='#Page_38'>38</a></td> - </tr> - <tr> - <td class='c016'>“ Fruits</td> - <td class='c014'><a href='#Page_38'>38</a></td> - </tr> - <tr> - <td class='c015'>Cans, Tin</td> - <td class='c014'><a href='#Page_38'>38</a></td> - </tr> - <tr> - <td class='c015'>Capers</td> - <td class='c014'><a href='#Page_43'>43</a></td> - </tr> - <tr> - <td class='c015'>Carrots</td> - <td class='c014'><a href='#Page_47'>47</a></td> - </tr> - <tr> - <td class='c015'>Cassia and Buds</td> - <td class='c014'><a href='#Page_41'>41</a></td> - </tr> - <tr> - <td class='c015'>Catsups</td> - <td class='c014'><a href='#Page_44'>44</a></td> - </tr> - <tr> - <td class='c015'>Cauliflower</td> - <td class='c014'><a href='#Page_47'>47</a></td> - </tr> - <tr> - <td class='c015'>Celery</td> - <td class='c014'><a href='#Page_47'>47</a></td> - </tr> - <tr> - <td class='c015'>Celery Salt</td> - <td class='c014'><a href='#Page_42'>42</a></td> - </tr> - <tr> - <td class='c015'>Cereals</td> - <td class='c014'><a href='#Page_10'>10</a></td> - </tr> - <tr> - <td class='c015'>Champagne</td> - <td class='c014'><a href='#Page_61'>61</a></td> - </tr> - <tr> - <td class='c015'>Cheese</td> - <td class='c014'><a href='#Page_31'>31</a></td> - </tr> - <tr> - <td class='c015'>Cherries</td> - <td class='c014'><a href='#Page_44'>44</a></td> - </tr> - <tr> - <td class='c015'>Chicory</td> - <td class='c014'><a href='#Page_27'>27</a></td> - </tr> - <tr> - <td class='c015'>Chocolate</td> - <td class='c014'><a href='#Page_27'>27</a></td> - </tr> - <tr> - <td class='c015'>Cider</td> - <td class='c014'><a href='#Page_63'>63</a></td> - </tr> - <tr> - <td class='c015'>Cigars</td> - <td class='c014'><a href='#Page_51'>51</a></td> - </tr> - <tr> - <td class='c015'>Cigarettes</td> - <td class='c014'><a href='#Page_52'>52</a></td> - </tr> - <tr> - <td class='c015'>Cinnamon</td> - <td class='c014'><a href='#Page_41'>41</a></td> - </tr> - <tr> - <td class='c015'>Claret Wines</td> - <td class='c014'><a href='#Page_60'>60-64</a></td> - </tr> - <tr> - <td class='c015'>Clothes Pins</td> - <td class='c014'><a href='#Page_56'>56</a></td> - </tr> - <tr> - <td class='c015'>Cloves</td> - <td class='c014'><a href='#Page_41'>41</a></td> - </tr> - <tr> - <td class='c015'>Cocoa</td> - <td class='c014'><a href='#Page_27'>27</a></td> - </tr> - <tr> - <td class='c015'>Cocoanuts</td> - <td class='c014'><a href='#Page_45'>45</a></td> - </tr> - <tr> - <td class='c015'>Cod Fish</td> - <td class='c014'><a href='#Page_35'>35</a></td> - </tr> - <tr> - <td class='c015'>Coffee</td> - <td class='c014'><a href='#Page_24'>24</a></td> - </tr> - <tr> - <td class='c015'>Condensed Milk</td> - <td class='c014'><a href='#Page_28'>28</a></td> - </tr> - <tr> - <td class='c015'>Condiments</td> - <td class='c014'><a href='#Page_39'>39</a></td> - </tr> - <tr> - <td class='c015'>Cordials</td> - <td class='c014'><a href='#Page_64'>64</a></td> - </tr> - <tr> - <td class='c015'>Corn</td> - <td class='c014'><a href='#Page_12'>12</a></td> - </tr> - <tr> - <td class='c015'>Corn Starch</td> - <td class='c014'><a href='#Page_12'>12</a></td> - </tr> - <tr> - <td class='c015'>Crackers</td> - <td class='c014'><a href='#Page_16'>16</a></td> - </tr> - <tr> - <td class='c015'>Cranberries</td> - <td class='c014'><a href='#Page_45'>45</a></td> - </tr> - <tr> - <td class='c015'>Cream</td> - <td class='c014'><a href='#Page_28'>28</a></td> - </tr> - <tr> - <td class='c015'>Cream of <a id='tn005'></a>Tartar</td> - <td class='c014'><a href='#Page_16'>16</a></td> - </tr> - <tr> - <td class='c015'>Cucumbers</td> - <td class='c014'><a href='#Page_47'>47</a></td> - </tr> - <tr> - <td class='c015'>Currants</td> - <td class='c014'><a href='#Page_45'>45-49</a></td> - </tr> - <tr> - <td class='c015'>Curry Powders</td> - <td class='c014'><a href='#Page_41'>41</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c015'>Dates</td> - <td class='c014'><a href='#Page_50'>50</a></td> - </tr> - <tr> - <td class='c015'>Disinfectants</td> - <td class='c014'><a href='#Page_58'>58</a></td> - </tr> - <tr> - <td class='c015'>Distilled Liquors</td> - <td class='c014'><a href='#Page_63'>63</a></td> - </tr> - <tr> - <td class='c015'>Dried Fruits</td> - <td class='c014'><a href='#Page_48'>48</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c015'>Eggs</td> - <td class='c014'><a href='#Page_33'>33</a></td> - </tr> - <tr> - <td class='c015'>Egg Plant</td> - <td class='c014'><a href='#Page_48'>48</a></td> - </tr> - <tr> - <td class='c015'>Essences</td> - <td class='c014'><a href='#Page_39'>39</a></td> - </tr> - <tr> - <td class='c015'>Extracts</td> - <td class='c014'><a href='#Page_39'>39</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c015'>Farinaceous Foods</td> - <td class='c014'><a href='#Page_14'>14</a></td> - </tr> - <tr> - <td class='c015'>Feed, for Stock</td> - <td class='c014'><a href='#Page_15'>15</a></td> - </tr> - <tr> - <td class='c015'>Figs</td> - <td class='c014'><a href='#Page_49'>49</a></td> - </tr> - <tr> - <td class='c015'>Filberts</td> - <td class='c014'><a href='#Page_50'>50</a></td> - </tr> - <tr> - <td class='c015'>Fish</td> - <td class='c014'><a href='#Page_35'>35</a></td> - </tr> - <tr> - <td class='c015'>Flavoring Extracts</td> - <td class='c014'><a href='#Page_32'>32</a></td> - </tr> - <tr> - <td class='c015'>Flour</td> - <td class='c014'><a href='#Page_11'>11</a></td> - </tr> - <tr> - <td class='c015'>Fruits</td> - <td class='c014'><a href='#Page_44'>44</a></td> - </tr> - <tr> - <td class='c016'>“ Domestic</td> - <td class='c014'><a href='#Page_44'>44</a></td> - </tr> - <tr> - <td class='c016'>“ Tropical</td> - <td class='c014'><a href='#Page_45'>45</a></td> - </tr> - <tr> - <td class='c016'>“ Dried</td> - <td class='c014'><a href='#Page_48'>48</a></td> - </tr> - <tr> - <td class='c016'>“ Brandy</td> - <td class='c014'><a href='#Page_39'>39</a></td> - </tr> - <tr> - <td class='c016'>“ Canned</td> - <td class='c014'><a href='#Page_39'>39</a></td> - </tr> - <tr> - <td class='c015'>Fruit Butter</td> - <td class='c014'><a href='#Page_39'>39</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c015'>Garlic</td> - <td class='c014'><a href='#Page_47'>47</a></td> - </tr> - <tr> - <td class='c015'>Gelatine</td> - <td class='c014'><a href='#Page_39'>39</a></td> - </tr> - <tr> - <td class='c015'>Gin</td> - <td class='c014'><a href='#Page_64'>64</a></td> - </tr> - <tr> - <td class='c015'>Ginger</td> - <td class='c014'><a href='#Page_40'>40</a></td> - </tr> - <tr> - <td class='c015'>Ginger Ale</td> - <td class='c014'><a href='#Page_63'>63</a></td> - </tr> - <tr> - <td class='c015'>Glucose</td> - <td class='c014'><a href='#Page_18'>18</a></td> - </tr> - <tr> - <td class='c015'>Gooseberries</td> - <td class='c014'><a href='#Page_45'>45</a></td> - </tr> - <tr> - <td class='c015'>Graham Flour</td> - <td class='c014'><a href='#Page_12'>12</a></td> - </tr> - <tr> - <td class='c015'>Grapes</td> - <td class='c014'><a href='#Page_44'>44</a></td> - </tr> - <tr> - <td class='c015'>Greens</td> - <td class='c014'><a href='#Page_48'>48</a></td> - </tr> - <tr> - <td class='c015'>Green Corn</td> - <td class='c014'><a href='#Page_47'>47</a></td> - </tr> - <tr> - <td class='c015'>Groats</td> - <td class='c014'><a href='#Page_14'>14</a></td> - </tr> - <tr> - <td class='c015'>Grocers’ Sundries</td> - <td class='c014'><a href='#Page_58'>58</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c015'>Halibut</td> - <td class='c014'><a href='#Page_53'>53</a></td> - </tr> - <tr> - <td class='c015'>Ham</td> - <td class='c014'><a href='#Page_35'>35</a></td> - </tr> - <tr> - <td class='c015'>Herbs</td> - <td class='c014'><a href='#Page_39'>39</a></td> - </tr> - <tr> - <td class='c015'>Herring</td> - <td class='c014'><a href='#Page_35'>35</a></td> - </tr> - <tr> - <td class='c015'>Hints to Housekeepers</td> - <td class='c014'><a href='#Page_8'>8</a></td> - </tr> - <tr> - <td class='c015'>Hominy</td> - <td class='c014'><a href='#Page_13'>13</a></td> - </tr> - <tr> - <td class='c015'>Honey</td> - <td class='c014'><a href='#Page_19'>19</a></td> - </tr> - <tr> - <td class='c015'>Horseradish</td> - <td class='c014'><a href='#Page_43'>43</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c015'>Insect Powder</td> - <td class='c014'><a href='#Page_58'>58</a></td> - </tr> - <tr> - <td class='c015'>Isinglass</td> - <td class='c014'><a href='#Page_39'>39</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c015'>Jams</td> - <td class='c014'><a href='#Page_39'>39</a></td> - </tr> - <tr> - <td class='c015'>Japan Tea</td> - <td class='c014'><a href='#Page_24'>24</a></td> - </tr> - <tr> - <td class='c015'>Jellies</td> - <td class='c014'><a href='#Page_38'>38</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c015'>Koumiss</td> - <td class='c014'><a href='#Page_28'>28</a></td> - </tr> - <tr> - <td class='c015'>Ketchup</td> - <td class='c014'><a href='#Page_44'>44</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c015'>Lager Beer</td> - <td class='c014'><a href='#Page_62'>62</a></td> - </tr> - <tr> - <td class='c015'>Lard</td> - <td class='c014'><a href='#Page_33'>33</a></td> - </tr> - <tr> - <td class='c015'>Lemons</td> - <td class='c014'><a href='#Page_45'>45</a></td> - </tr> - <tr> - <td class='c015'>Lentils</td> - <td class='c014'><a href='#Page_48'>48</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c015'>Madeira Wine</td> - <td class='c014'><a href='#Page_64'>64</a></td> - </tr> - <tr> - <td class='c015'>Maccaroni</td> - <td class='c014'><a href='#Page_17'>17</a></td> - </tr> - <tr> - <td class='c015'>Mackerel</td> - <td class='c014'><a href='#Page_35'>35</a></td> - </tr> - <tr> - <td class='c015'>Malt Liquors</td> - <td class='c014'><a href='#Page_62'>62</a></td> - </tr> - <tr> - <td class='c015'>Mace</td> - <td class='c014'><a href='#Page_41'>41</a></td> - </tr> - <tr> - <td class='c015'>Maple Sugar</td> - <td class='c014'><a href='#Page_18'>18</a></td> - </tr> - <tr> - <td class='c016'>“ Syrup</td> - <td class='c014'><a href='#Page_18'>18</a></td> - </tr> - <tr> - <td class='c015'><a id='tn005-marmalades'></a>Marmalades</td> - <td class='c014'><a href='#Page_39'>39</a></td> - </tr> - <tr> - <td class='c015'>Matches</td> - <td class='c014'><a href='#Page_57'>57</a></td> - </tr> - <tr> - <td class='c015'>Meal</td> - <td class='c014'><a href='#Page_12'>12</a></td> - </tr> - <tr> - <td class='c015'>Meat Extracts</td> - <td class='c014'><a href='#Page_36'>36</a></td> - </tr> - <tr> - <td class='c015'>Meats, Canned</td> - <td class='c014'><a href='#Page_37'>37</a></td> - </tr> - <tr> - <td class='c016'>“ Fresh</td> - <td class='c014'><a href='#Page_34'>34</a></td> - </tr> - <tr> - <td class='c016'>“ Smoked</td> - <td class='c014'><a href='#Page_35'>35</a></td> - </tr> - <tr> - <td class='c015'>Melons</td> - <td class='c014'><a href='#Page_48'>48</a></td> - </tr> - <tr> - <td class='c015'>Milk</td> - <td class='c014'><a href='#Page_9'>9-28</a></td> - </tr> - <tr> - <td class='c015'>Mineral Waters</td> - <td class='c014'><a href='#Page_61'>61</a></td> - </tr> - <tr> - <td class='c015'>Molasses</td> - <td class='c014'><a href='#Page_19'>19</a></td> - </tr> - <tr> - <td class='c015'>Mops</td> - <td class='c014'><a href='#Page_56'>56</a></td> - </tr> - <tr> - <td class='c015'>Mustard</td> - <td class='c014'><a href='#Page_40'>40</a></td> - </tr> - <tr> - <td class='c015'>Mutton</td> - <td class='c014'><a href='#Page_34'>34</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c015'>Nuts</td> - <td class='c014'><a href='#Page_50'>50</a></td> - </tr> - <tr> - <td class='c015'>Nutmegs</td> - <td class='c014'><a href='#Page_41'>41</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c015'>Oatmeal</td> - <td class='c014'><a href='#Page_13'>13</a></td> - </tr> - <tr> - <td class='c015'>Oil, Salad</td> - <td class='c014'><a href='#Page_43'>43</a></td> - </tr> - <tr> - <td class='c015'>Olives</td> - <td class='c014'><a href='#Page_43'>43</a></td> - </tr> - <tr> - <td class='c015'>Oleomargarine</td> - <td class='c014'><a href='#Page_30'>30</a></td> - </tr> - <tr> - <td class='c015'>Onions</td> - <td class='c014'><a href='#Page_47'>47</a></td> - </tr> - <tr> - <td class='c015'>Oranges</td> - <td class='c014'><a href='#Page_45'>45</a></td> - </tr> - <tr> - <td class='c015'>Oyster Plant</td> - <td class='c014'><a href='#Page_48'>48</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c015'>Pails</td> - <td class='c014'><a href='#Page_58'>58</a></td> - </tr> - <tr> - <td class='c015'>Parsnips</td> - <td class='c014'><a href='#Page_47'>47</a></td> - </tr> - <tr> - <td class='c015'>Pea Nuts</td> - <td class='c014'><a href='#Page_50'>50</a></td> - </tr> - <tr> - <td class='c015'>Peaches</td> - <td class='c014'><a href='#Page_44'>44</a></td> - </tr> - <tr> - <td class='c017'>“ Dried</td> - <td class='c014'><a href='#Page_49'>49</a></td> - </tr> - <tr> - <td class='c015'>Pears</td> - <td class='c014'><a href='#Page_44'>44</a></td> - </tr> - <tr> - <td class='c015'>Pearl Barley</td> - <td class='c014'><a href='#Page_13'>13</a></td> - </tr> - <tr> - <td class='c015'>Peas</td> - <td class='c014'><a href='#Page_47'>47-48</a></td> - </tr> - <tr> - <td class='c015'>Pecan Nuts</td> - <td class='c014'><a href='#Page_50'>50</a></td> - </tr> - <tr> - <td class='c015'>Pepper</td> - <td class='c014'><a href='#Page_40'>40</a></td> - </tr> - <tr> - <td class='c015'>Pepper, Cayenne</td> - <td class='c014'><a href='#Page_40'>40</a></td> - </tr> - <tr> - <td class='c015'>Pepper Sauce</td> - <td class='c014'><a href='#Page_44'>44</a></td> - </tr> - <tr> - <td class='c015'>Pickles</td> - <td class='c014'><a href='#Page_43'>43</a></td> - </tr> - <tr> - <td class='c015'>Pipes</td> - <td class='c014'><a href='#Page_51'>51</a></td> - </tr> - <tr> - <td class='c015'>Pine Apples</td> - <td class='c014'><a href='#Page_45'>45</a></td> - </tr> - <tr> - <td class='c015'>Plums</td> - <td class='c014'><a href='#Page_44'>44-49</a></td> - </tr> - <tr> - <td class='c015'>Pork</td> - <td class='c014'><a href='#Page_34'>34</a></td> - </tr> - <tr> - <td class='c015'>Porter</td> - <td class='c014'><a href='#Page_62'>62</a></td> - </tr> - <tr> - <td class='c015'>Port Wine</td> - <td class='c014'><a href='#Page_59'>59-61</a></td> - </tr> - <tr> - <td class='c015'>Potatoes</td> - <td class='c014'><a href='#Page_46'>46</a></td> - </tr> - <tr> - <td class='c015'>Poultry</td> - <td class='c014'><a href='#Page_34'>34</a></td> - </tr> - <tr> - <td class='c015'>Preserves</td> - <td class='c014'><a href='#Page_38'>38</a></td> - </tr> - <tr> - <td class='c015'>Prunes</td> - <td class='c014'><a href='#Page_49'>49</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c015'>Radishes</td> - <td class='c014'><a href='#Page_47'>47</a></td> - </tr> - <tr> - <td class='c015'>Raisins</td> - <td class='c014'><a href='#Page_49'>49</a></td> - </tr> - <tr> - <td class='c015'>Rice</td> - <td class='c014'><a href='#Page_14'>14</a></td> - </tr> - <tr> - <td class='c015'>Rhine Wines</td> - <td class='c014'><a href='#Page_60'>60-64</a></td> - </tr> - <tr> - <td class='c015'>Rhubarb</td> - <td class='c014'><a href='#Page_47'>47</a></td> - </tr> - <tr> - <td class='c015'>Rum</td> - <td class='c014'><a href='#Page_64'>64</a></td> - </tr> - <tr> - <td class='c015'>Rye Flour</td> - <td class='c014'><a href='#Page_13'>13</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c015'>Sago</td> - <td class='c014'><a href='#Page_15'>15</a></td> - </tr> - <tr> - <td class='c015'>Salads</td> - <td class='c014'><a href='#Page_48'>48</a></td> - </tr> - <tr> - <td class='c015'>Salad Dressings</td> - <td class='c014'><a href='#Page_43'>43</a></td> - </tr> - <tr> - <td class='c015'>Saleratus</td> - <td class='c014'><a href='#Page_16'>16</a></td> - </tr> - <tr> - <td class='c015'>Salmon</td> - <td class='c014'><a href='#Page_35'>35</a></td> - </tr> - <tr> - <td class='c015'>Salt</td> - <td class='c014'><a href='#Page_42'>42</a></td> - </tr> - <tr> - <td class='c015'>Samp</td> - <td class='c014'><a href='#Page_13'>13</a></td> - </tr> - <tr> - <td class='c015'>Sauces</td> - <td class='c014'><a href='#Page_43'>43</a></td> - </tr> - <tr> - <td class='c015'>Seeds</td> - <td class='c014'><a href='#Page_57'>57</a></td> - </tr> - <tr> - <td class='c015'>Shells</td> - <td class='c014'><a href='#Page_27'>27</a></td> - </tr> - <tr> - <td class='c015'>Sherry Wine</td> - <td class='c014'><a href='#Page_59'>59-61</a></td> - </tr> - <tr> - <td class='c015'>Shoe Dressing</td> - <td class='c014'><a href='#Page_57'>57</a></td> - </tr> - <tr> - <td class='c015'>Snuff</td> - <td class='c014'><a href='#Page_53'>53</a></td> - </tr> - <tr> - <td class='c015'>Soaps</td> - <td class='c014'><a href='#Page_53'>53</a></td> - </tr> - <tr> - <td class='c016'>“ Toilet</td> - <td class='c014'><a href='#Page_54'>54</a></td> - </tr> - <tr> - <td class='c016'>“ Shaving</td> - <td class='c014'><a href='#Page_54'>54</a></td> - </tr> - <tr> - <td class='c015'>Soups Canned</td> - <td class='c014'><a href='#Page_37'>37</a></td> - </tr> - <tr> - <td class='c015'>Soda</td> - <td class='c014'><a href='#Page_16'>16</a></td> - </tr> - <tr> - <td class='c015'>Spaghetti</td> - <td class='c014'><a href='#Page_17'>17</a></td> - </tr> - <tr> - <td class='c015'>Spices</td> - <td class='c014'><a href='#Page_39'>39</a></td> - </tr> - <tr> - <td class='c015'>Squash</td> - <td class='c014'><a href='#Page_48'>48</a></td> - </tr> - <tr> - <td class='c015'>Starch, Laundry</td> - <td class='c014'><a href='#Page_55'>55</a></td> - </tr> - <tr> - <td class='c015'>Stove Polish</td> - <td class='c014'><a href='#Page_57'>57</a></td> - </tr> - <tr> - <td class='c015'>Stout</td> - <td class='c014'><a href='#Page_64'>64</a></td> - </tr> - <tr> - <td class='c015'>Strawberries</td> - <td class='c014'><a href='#Page_45'>45</a></td> - </tr> - <tr> - <td class='c015'>Sugar</td> - <td class='c014'><a href='#Page_17'>17</a></td> - </tr> - <tr> - <td class='c015'>Sundries</td> - <td class='c014'><a href='#Page_58'>58</a></td> - </tr> - <tr> - <td class='c015'>Sweet Potatoes</td> - <td class='c014'><a href='#Page_46'>46</a></td> - </tr> - <tr> - <td class='c015'>Syrups</td> - <td class='c014'><a href='#Page_19'>19</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c015'>Tamarinds</td> - <td class='c014'><a href='#Page_50'>50</a></td> - </tr> - <tr> - <td class='c015'>Tapioca</td> - <td class='c014'><a href='#Page_15'>15</a></td> - </tr> - <tr> - <td class='c015'>Tea</td> - <td class='c014'><a href='#Page_21'>21</a></td> - </tr> - <tr> - <td class='c015'>Tobacco, Chewing</td> - <td class='c014'><a href='#Page_51'>51</a></td> - </tr> - <tr> - <td class='c017'>“ Smoking</td> - <td class='c014'><a href='#Page_51'>51</a></td> - </tr> - <tr> - <td class='c015'>Tomatoes</td> - <td class='c014'><a href='#Page_47'>47</a></td> - </tr> - <tr> - <td class='c015'>Tongues</td> - <td class='c014'><a href='#Page_35'>35</a></td> - </tr> - <tr> - <td class='c015'>Turnips</td> - <td class='c014'><a href='#Page_47'>47</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c015'>Veal</td> - <td class='c014'><a href='#Page_34'>34</a></td> - </tr> - <tr> - <td class='c015'>Vegetables, Fresh</td> - <td class='c014'><a href='#Page_46'>46</a></td> - </tr> - <tr> - <td class='c018'>“ Canned</td> - <td class='c014'><a href='#Page_38'>38</a></td> - </tr> - <tr> - <td class='c015'>Vermicelli</td> - <td class='c014'><a href='#Page_17'>17</a></td> - </tr> - <tr> - <td class='c015'>Vinegar</td> - <td class='c014'><a href='#Page_42'>42</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c015'>Washboards</td> - <td class='c014'><a href='#Page_46'>46</a></td> - </tr> - <tr> - <td class='c015'>Wines and Liquors</td> - <td class='c014'><a href='#Page_59'>59</a></td> - </tr> - <tr> - <td class='c015'>Wheat</td> - <td class='c014'><a href='#Page_10'>10</a></td> - </tr> - <tr> - <td class='c015'>Whiskey</td> - <td class='c014'><a href='#Page_64'>64</a></td> - </tr> - <tr><td> </td></tr> - <tr> - <td class='c015'>Yeast</td> - <td class='c014'><a href='#Page_16'>16</a></td> - </tr> -</table> - -<div> - <h2 class='c011'><span class='c005'>GROCERS’ GOODS.</span></h2> -</div> - -<div class='nf-center-c1'> -<div class='nf-center c019'> - <div><span class='c008'>A FAMILY GUIDE.</span></div> - </div> -</div> - -<p class='c020'>In the ancient times of twenty-five or thirty years ago, the grocer’s -goods consisted chiefly of codfish, flour, sugar, tea, coffee, -salt, <a id='tn007'></a>molasses and whale oil. There were also a little candy in -glass jars, some nuts in bins, a few drums of figs and a box of sour -oranges. The grocer himself found plenty of time to talk politics -and play checkers across the counter with his friends and neighbors. -Those were the days when a few conservative old -merchants used to meet and discuss the tea market and allot -among themselves the quantity to be imported, not a pound of -which could arrive under twelve or fifteen months.</p> - -<p class='c021'>But things have changed. The importer now flashes his order -under the sea and on, over plains and through jungles to China. -“Ocean tramp” steamships are waiting to receive his merchandise, -and within thirty or forty days it may be sending up its -grateful fragrance from tea tables in the Mississippi Valley.</p> - -<h3 class='c022'>THE MODERN GROCER.</h3> - -<p class='c023'>Nor has the enterprising retail grocer of to-day failed to catch -the spirit of this progress and keep even step with it. He has -become the Popular Food Provider, and his store represents -about everything which is palatable in either hemisphere or any -zone. As the world has grown enlightened and refined, his -stock has become more and more varied and better adapted to -the wants of mankind, until it embraces every delicacy of the -land, sea or air.</p> - -<p class='c021'>His cunningly prepared sauces provoke the appetite and give -zest to more substantial articles, while they help also to digest -them. He has food fitted for the intellectual worker and for the -laborer, for the invalid and for the infant. He practically annihilates -<span class='pageno' id='Page_6'>6</span>the seasons and furnishes fruits and vegetables in mid-winter, -as fresh and delicate as when first plucked from their -native stems or vines. And, moreover, all the goods upon his -sightly shelves are now put up in the most attractive, portable -and convenient form for family use.</p> - -<h3 class='c022'>Food Never Before so Low.</h3> - -<p class='c023'>Nor would a day’s wages ever before purchase so much of food -products. In the English market, for the ten years from 1870 to -1880, the price of wheat was forty-three per cent. higher than -the average of 1886. Sugars have fallen in price nearly one-half -in ten years, and teas, coffee, and many other articles are proportionately -low.</p> - -<p class='c021'>This is due to improvements in machinery, increased transportation -facilities and the opening up of new and fertile sections of -the earth, under all of which the world’s supply of food has of -late years been greatly in excess of the world’s increase in population; -and it is the grocer who brings these advantages home to -our families.</p> - -<h3 class='c022'>Food Adulteration.</h3> - -<p class='c023'>There has long been an uneasy feeling lest many articles of -food and drink were not only mixed with substances which reduced -their nutritive value, but were also often colored with -cumulative poisons, and adulterated with substances injurious -to health.</p> - -<p class='c021'>These fears have not been altogether groundless. There can -be no doubt that this monstrous crime has been practiced to some -extent in respect to certain articles. But, thanks to the diffusion -of intelligence, the teachings of science, the operation of law, the -fear of detection and punishment, and largely, also, by the -refusal of conscientious grocers to sell such unwholesome -products; greedy and unscrupulous manufacturers have been -compelled to abandon their vicious practices, and noxious food -adulteration is now comparatively a rare crime.</p> - -<p class='c021'>Those who desire pure articles can almost always obtain them -of a reputable grocer by paying their value. But in order to -supply the demand for cheaper goods and meet competition, such -<span class='pageno' id='Page_7'>7</span>articles as powdered spices, etc., are extensively prepared, mixed -with harmless substances, and containing the largest quantity of -pure material which can be furnished at the price for which they -are sold. Perhaps, also, such articles are more economical in the -using, and admixtures are sometimes improvements.</p> - -<h3 class='c022'>Adulteration Laws.</h3> - -<p class='c023'>Yet even this class of adulterated goods is objectionable, from -the fact that there are always dealers who will be tempted to sell -them as “Strictly pure,” thus defrauding the purchaser, out-reaching -honest rivals and losing their own self-respect. Probably, -therefore, most of the upright and leading grocers of the -country would be glad to see wise and effective general laws -passed against food adulterations, under which all could unite -and be freed from unfair competition by the unscrupulous. But -laws which will protect both the health and the pocket are -difficult to frame and to execute without being sumptuary and -oppressive. The most effectual and probably the best laws of the -kind in this country at present are the enactments of Massachusetts, -New York, Ohio, New Jersey, and Michigan.</p> - -<h3 class='c022'>Less Adulteration than Commonly Supposed.</h3> - -<p class='c023'>The general Government is also moving in the matter. Last -year (1887) three “Bulletins” were issued at Washington, which -deal exhaustively with current adulterations of dairy products, -spices, etc., and fermented beverages. These reports, made under -direction of the Commissioner of Agriculture, were prepared -respectively by Messrs. H. W. Wiley, C. Richardson, and C. A. -Crampton, who state in substance that they found certain articles -extensively adulterated, but generally with harmless materials.</p> - -<p class='c021'>The president of the N. Y. Microscopical Society states that -many members of that scientific body have looked into the -alleged adulterations of food products and find them not as -general as many suppose, and the adulterants found were in most -cases harmless.</p> - -<p class='c021'>At the recent “Health Exhibition,” in England, Dr. Jas. -Bell declared to the Conference, that, “In most articles of food -there has been a very great improvement in recent years as regards -<span class='pageno' id='Page_8'>8</span>adulterations,” and that the “gross and deleterious adulterants -formerly used have been practically abandoned.” This accords -also with the recently expressed opinions of the eminent Dr. Hassall -and of many scientific investigators in this country.</p> - -<h3 class='c022'>Hints to Housekeepers.</h3> - -<p class='c023'>As a rule, whole or unground articles are to be preferred to -those which are powdered; not only because they are less liable -to adulteration, but also because the latter more quickly lose -flavor and strength.</p> - -<p class='c021'>This objection applies also to buying goods in large quantities -of wholesale dealers, for family use. This plan may appear to be -economical, but is generally disadvantageous both to buyer and -seller. Tea, aromatic and ground goods, and many other commodities -often deteriorate in quality before they are used. Servants -who can dip their hands into abundant supplies are apt to -become more wasteful. If articles so purchased do not prove -suitable, it is more trouble to exchange them than with the retail -dealer who sells in smaller quantities and is in daily contact with -his customers. And, besides, an honest man who studies the -daily wants of the families of his community, and adapts his -business to supplying them with good articles in convenient -quantities and at fair prices, has a right to expect consideration -and encouragement from his friends and neighbors.</p> - -<h3 class='c022'>The Daily Food of a Model Man.</h3> - -<p class='c023'>A healthy man, weighing, say, one hundred and fifty-four -pounds, consists of water one hundred and nine pounds, and of -solid matter forty-five pounds. His blood weighs about twelve -pounds, or, when dry, two pounds. The quantity of food substances -he should consume every day, and their relative proportions -necessary to keep him vigorous and well, are stated by -Prof. Johnston to be about as follows:</p> - -<table class='table1' summary=''> - <tr> - <th class='c024'></th> - <th class='c025'>lbs.</th> - <th class='c014'>oz.</th> - </tr> - <tr> - <td class='c026'>Water</td> - <td class='c025'>5</td> - <td class='c014'>8-3/4</td> - </tr> - <tr> - <td class='c026'>Albumen, fibrin, gluten, etc.</td> - <td class='c025'></td> - <td class='c014'>4-1/4</td> - </tr> - <tr> - <td class='c026'>Starch, sugar, etc.</td> - <td class='c025'></td> - <td class='c014'>11-1/2</td> - </tr> - <tr> - <td class='c026'>Fat</td> - <td class='c025'></td> - <td class='c014'>3-3/4</td> - </tr> - <tr> - <td class='c026'>Common salt</td> - <td class='c025'></td> - <td class='c014'>3/4</td> - </tr> - <tr> - <td class='c026'>Phosphates, potash salts, etc.</td> - <td class='c025'></td> - <td class='c014'>1/3</td> - </tr> -</table> - -<p class='c021'><span class='pageno' id='Page_9'>9</span>If for a time the proper balance of constituents is not preserved -in the food, even though the health may not appear affected, the -laborer can do less work, a frail constitution is engendered and -the person becomes more susceptible to disease.</p> - -<h3 class='c022'>Variety in Food.</h3> - -<p class='c023'>If any constituent is deficient we must supply it; hence variety -in food is not only agreeable but necessary to health. Albumen, -fibrin, casein and gluten build up the muscles and tissues, while -starch, sugar and fat produce the warmth and energy of the body. -The mineral substances are necessary for the framework—the -bones. Grains, fruits and vegetables contain starch and sugar -and more or less gluten; meats contain fibrin and albumen; milk, -casein, etc.</p> - -<h3 class='c022'>Beef and Bread</h3> - -<p class='c023'>have the following composition:</p> - -<table class='table2' summary=''> - <tr> - <th class='c013'></th> - <th class='c015'>Lean beef.</th> - <th class='c027'>Wheaten Bread.</th> - </tr> - <tr> - <td class='c015'>Water</td> - <td class='c025'>77</td> - <td class='c014'>40</td> - </tr> - <tr> - <td class='c015'>Fibrin or gluten</td> - <td class='c025'>19</td> - <td class='c014'>7</td> - </tr> - <tr> - <td class='c015'>Fat</td> - <td class='c025'>3</td> - <td class='c014'>1</td> - </tr> - <tr> - <td class='c015'>Starch</td> - <td class='c025'>0</td> - <td class='c014'>50</td> - </tr> - <tr> - <td class='c015'>Salt and other minerals</td> - <td class='c025'>1</td> - <td class='c014'>2</td> - </tr> - <tr> - <td class='c015'></td> - <td class='c025'>――――</td> - <td class='c014'>――――</td> - </tr> - <tr> - <td class='c015'></td> - <td class='c025'>100</td> - <td class='c014'>100</td> - </tr> -</table> - -<p class='c021'>This shows that the main difference between beef and bread is -that the meat contains no starch, and nearly three times as much -of the muscle making fibrin as the proportion of gluten (which -is similar in many respects) in wheaten bread.</p> - -<p class='c021'>The water, climate, season, age, habits, etc., all have to do -with the choice of food we eat. Besides the quantity of nourishment -contained in the food, there is also the question of the ease -and completeness with which it can be digested and assimilated. -It is not always fat eaters who are the fattest.</p> - -<h3 class='c022'>Milk.</h3> - -<p class='c023'>Woman’s milk is considered the type of human food when the -conditions approach that of the child, as the milk of the mother -is the natural food of all young animals. Milk partakes of the -nature of both animal and vegetable food. It contains:</p> - -<table class='table3' summary=''> - <tr><td class='c028' colspan='3'><span class='pageno' id='Page_10'>10</span></td></tr> - <tr> - <th class='c013'></th> - <th class='c015'>Human milk.</th> - <th class='c027'>Cow’s milk.</th> - </tr> - <tr> - <td class='c015'>Water</td> - <td class='c025'>89-1/2</td> - <td class='c014'>87</td> - </tr> - <tr> - <td class='c015'>Casein</td> - <td class='c025'>1-2/8</td> - <td class='c014'>4</td> - </tr> - <tr> - <td class='c015'>Butter or milk fat</td> - <td class='c025'>2-1/4</td> - <td class='c014'>3-1/2</td> - </tr> - <tr> - <td class='c015'>Sugar of milk</td> - <td class='c025'>6-1/8</td> - <td class='c014'>4-3/4</td> - </tr> - <tr> - <td class='c015'>Salts or ash</td> - <td class='c025'>1/4</td> - <td class='c014'>3/4</td> - </tr> - <tr> - <td class='c015'></td> - <td class='c025'>―――――――</td> - <td class='c014'>――――――</td> - </tr> - <tr> - <td class='c015'></td> - <td class='c025'>100 </td> - <td class='c014'>100 </td> - </tr> -</table> - -<p class='c021'>These are average analyses. The casein is equivalent to -the gluten of vegetables or the fibrin of meat, and the sugar to -starch.</p> - -<p class='c021'>With these few general observations, let us pass on to consider -in detail the Grocer’s Goods.</p> - -<div> - <h2 class='c011'>THE CEREALS.</h2> -</div> - -<h3 class='c022'>WHEAT.</h3> - -<p class='c023'>The cereal grains consist of solidified vegetable milk, drawn from -the bosom of Mother Earth. But two of them all are used for making -light and spongy bread with yeast, and wheat has the -universal preference because it contains all the elements necessary -to the growth and sustenance of the body. It makes bread -which is more inviting to the eye and more agreeable to the -taste. It is the highest type of vegetable food known to mankind, -and it is claimed that the most enlightened nations of -modern times owe their mental and bodily superiority to this -great and beneficent product.</p> - -<p class='c021'>There is little if any difference in the nutriment or value of -spring and winter wheat. Some prefer the one and some the -other. Southern raised wheat is apt to be drier than northern -and will better stand the effects of warm climates. Wheat varies -in weight per bushel as the season is wet or dry. The best is -round, plump and smooth. It contains about fifteen parts of -water, sixty-five to seventy-five parts of starch, and about ten -parts of gluten. The average annual production of wheat in the -United States during the past eight years has been 448,815,699 -<span class='pageno' id='Page_11'>11</span>bushels; an increase over the preceding ten years of forty-four -per cent., while the increase of population has been only twenty-five -per cent.</p> - -<h3 class='c022'>Wheaten Flour.</h3> - -<p class='c023'>Wheat was formerly ground by mill stones, and the product -bolted and sifted into the different grades. But during the last -twelve years, this process has been largely superseded by the -“Patent Roller” process of crushing and separating the flour -from the bran. This is a great improvement over the old method; -more flour is obtained from the wheat, and it is whiter, contains -more gluten, and is therefore stronger.</p> - -<p class='c021'>The first consideration is the color or whiteness; second, the -quantity of gluten the flour contains. The eye determines the -first, and a hasty test of the quantity and quality of the gluten -may be made by squeezing some of the flour into a lump in the -hand. This lump will more closely show the prints of the fingers, -and will hold its form in handling with considerable more -tenacity if the flour is good, than if it is inferior and deficient -in gluten.</p> - -<p class='c021'>Grocers and bakers test flour by smoothing a little out on a -board with a knife or paper cutter, to see its color, and if it contains -specks of bran, etc., which may show that it has not been -well bolted or “dressed.” To determine the quantity and -strength of the gluten, they mix some of the flour with water, -and judge by the tenacity of the dough—the length to -which it may be drawn out by the fingers, or spread into a thin -sheet.</p> - -<p class='c021'>Injury to flour is shown most quickly in the gluten, which may -lose its vitality. The gluten of good flour will swell to several -times its bulk under a gentle heat, and give off the pleasant odor -of hot bread, while the gluten from poor flour swells but little, -becomes viscous or nearly fluid, and smells disagreeably.</p> - -<h3 class='c022'>Points for Purchasers of Flour.</h3> - -<p class='c023'>As starch is whiter than gluten, whiteness is therefore really -no indication of the sweetness and strength of flour; and, -although flour becomes whiter with age and will take up more -water and make a whiter loaf, many prefer freshly ground flour -<span class='pageno' id='Page_12'>12</span>for family use, as being better in flavor, while others claim that -flour will “work better” if kept for some time after grinding.</p> - -<p class='c021'>The brand or word “Patent” on packages of flour has come -to signify, not that the flour is really patented, but that it is or -should be finest quality. Fancy brands may mean little; they -are put on at the whim of the maker. Flour is rarely adulterated -at present, but good and poor grades are sometimes mixed. -Inferior grades of flour are largely exported, while the best are -mainly used at home. Graham flour is ground wheat from which -the bran has not been removed.</p> - -<p class='c021'>Flour is put up in barrels of one hundred and ninety-six pounds -net weight, and in muslin sacks of various weights. Families -everywhere invariably want “the best,” and dealers often adopt -the excellent plan of buying quantities of some very choice and -tried grade of flour and selling it in convenient sized packages -for family trade, under their own brand and guarantee.</p> - -<h3 class='c022'>Corn or Maize.</h3> - -<p class='c023'>This is one of the most beautiful of plants, and the Indians formerly -ascribed to it a Divine origin. Hiawatha watched by the -grave of the Spirit Mondamin,</p> - -<div class='lg-container-b c029'> - <div class='linegroup'> - <div class='group'> - <div class='line'>“’Till at length a small green feather</div> - <div class='line'>From the earth shot slowly upward,</div> - <div class='line'>Then another and another,</div> - <div class='line'>And before the summer ended</div> - <div class='line'>Stood the maize in all its beauty,</div> - <div class='line'>With its shining robes about it,</div> - <div class='line'>And its long, soft, yellow tresses.”</div> - </div> - </div> -</div> - -<p class='c021'>Indian corn contains more oil or fat than any of the common -cereals. It will make as white and fine flour as wheat, but this -does not make good fermented bread, unless mixed with wheaten -flour. <span class='sc'>Corn Meal</span> is healthful, nutritious and cheap, but, owing -to its fat, is prone to attract oxygen and spoil, especially in warm -weather. There are two kinds, one <span class='fss'>WHITE</span>, the other <span class='fss'>GOLDEN -YELLOW</span>. They are equally nutritious, and about the same in -price. Some prefer the one and some the other, but probably the -yellow is rather the most popular. The starch extracted from -corn is very extensively used throughout the country, and such -<span class='pageno' id='Page_13'>13</span>leading brands of <span class='fss'>CORN STARCH</span> as those of Kingsford, Duryea, -etc., are well known. In fact, the consumption of all the products -of corn is enormous.</p> - -<p class='c021'><span class='sc'>Samp</span> is corn deprived of its skin and eye and left whole or -cracked in halves. <span class='sc'>Hominy</span> is corn ground or cracked into -coarse, medium or fine grains, and pearled or polished. <span class='sc'>Dried -Corn</span>, largely prepared by the Shakers, is sweet corn boiled and -dried. It is excellent and much used as a vegetable.</p> - -<h3 class='c022'>Rye Flour.</h3> - -<p class='c023'>Rye ranks next to wheat for bread making, and is equally -nutritious. It yields less flour and more bran than wheat, contains -more sugar, and is darker in color. Its gluten has less tenacity -and it will not make as light and spongy bread as wheat flour, -hence is little used in this country. Rye flour should contain a -little of the bran, as this has a pleasant, aromatic flavor. The -“Black bread,” so extensively eaten in portions of Europe, is -made of rye flour. It is dark, heavy and sourish, but like all -rye bread, has the property of keeping moist a long time. Two -parts of wheat with one of rye flour makes wholesome and palatable -bread.</p> - -<h3 class='c022'>Barley.</h3> - -<p class='c023'>This grain is less nutritious and less digestible than wheat, but -contains more sugar and more of the phosphates, and is also -cooling. It will not make good bread, but is sometimes used for -the purpose, mixed with wheaten flour.</p> - -<p class='c021'><span class='sc'>Pearl Barley</span> is the whole grain freed from its hulls like -rice. It is used in soups, etc., and is sold by all grocers. In the -best qualities the grains are large and well rounded. It is sold -in bulk and in pound packages.</p> - -<h3 class='c022'>Oatmeal.</h3> - -<p class='c023'>Oats are substantial, nutritious and wholesome, being rich in -gluten and fat. Oatmeal for the table is made from kiln dried, -large, white oats, freed from the husks. Alone it does not make -good bread. If long used as a sole or chief food it is reputed -to overtax the digestive organs, heat the blood, and produce eruptions -of the skin. Many claim, however, that these effects are -<span class='pageno' id='Page_14'>14</span>due solely to insufficient cooking of the meal or porridge, and -there are excellent preparations in market which have been well -cooked by steam and afterwards dried.</p> - -<p class='c021'>Besides these there are various brands of Scotch, Irish, Canadian -and American oatmeal, “Crushed,” “Rolled,” “Granulated,” -etc., also oat “<span class='sc'>Avena</span>,” “<span class='sc'>Farina</span>,” etc. <span class='sc'>Groats</span> are the whole -kernels of oats deprived of their husks. The consumption of -oatmeal has vastly increased within five or six years, and is rapidly -becoming universal. Salt only <i>after</i> cooking. If added -before, salt tends to harden the meal and prevent its swelling.</p> - -<h3 class='c022'>Buckwheat.</h3> - -<p class='c023'>This grain may be classed with wheat as regards its nutritive -qualities. It contains thirteen or fourteen per cent. of water, -about fifteen per cent. of gluten, and sixty or sixty-five per cent. -of starch. It will not make good fermented bread, but its delicious -cakes are an essential and attractive feature upon American -breakfast tables everywhere, especially in cool weather. It is -sold in bulk and is also put up in three and six pound packages.</p> - -<h3 class='c022'>Rice.</h3> - -<p class='c023'>Although this grain is the main food of one-third of the human -race and is very easily digested, it contains too little gluten and -fat and too much starch to be considered alone as a perfect food -for man. Rice has a slightly constipating effect but is an excellent -and wholesome occasional article of diet, and one which -could not well be spared from the family list. Rice is sold deprived -of its husk. It is imported from the East Indies, but the -best is the fine, large head rice of the Carolinas. As some of the -most valuable qualities of rice dissolve out in hot water, it should -be steamed until tender, rather than boiled.</p> - -<h3 class='c022'>Farinaceous Foods.</h3> - -<p class='c023'>These are very numerous and some of them are excellent. -Among them may be named the “<span class='fss'>CEREALINE FLAKES</span>,” made -from white corn; <span class='fss'>CRACKED</span> and <span class='fss'>CRUSHED WHEAT</span>, <span class='fss'>WHEATEN GRITS</span>, -<span class='fss'>FARINA</span>, which is the inner part of the wheat granulated, <span class='fss'>SELF-RAISING</span><a id='tn016'></a>, -<span class='fss'>BUCKWHEAT</span> and other <span class='fss'>FLOURS</span>; “<span class='fss'>WHEATLET</span>,” “<span class='fss'>GRAINLET</span>,” -“<span class='fss'>GRANUM</span>,” “<span class='fss'>FARINOSE</span>,” “<span class='fss'>MAIZENA</span>,” <span class='fss'>MANIOCA</span>, <span class='fss'>INFANT</span> -<span class='pageno' id='Page_15'>15</span><span class='fss'>FOOD</span>, <span class='fss'>MILK FOOD</span>, <span class='fss'>ARROW ROOT</span>, <span class='fss'>CORN STARCH</span> of various makes, -<span class='fss'>GRAHAM FLOUR</span>, <span class='fss'>BOSTON BROWN BREAD MIXTURES</span>, etc. Many of -these preparations are eaten with milk, and prove valuable additions -to the family diet.</p> - -<p class='c021'><span class='sc'>Sago</span> is the pith of an Indian palm steeped in water until it -becomes a paste, then formed into little balls by rubbing it through -a perforated plate. The best is the whitest. <span class='sc'>Tapioca</span> is the pith -of the Manihot tree, washed like sago, but granulated differently. -Both are nutritious and easily digested, and are made into puddings, -often with fruit, and eaten with milk or sauce.</p> - -<h3 class='c022'>Bread.</h3> - -<p class='c023'>One hundred pounds of good, fine, wheaten flour will take up -forty-five pounds of water, and yield one hundred and forty-five -pounds of bread. The proper and legal weight of bread is while -it is hot. A four pound loaf loses in twenty-four hours one and -one-quarter ounces; in forty-eight hours five ounces; in seventy -hours nine ounces. The quantity of water which flour will absorb -depends largely on the proportion and quality of the gluten. -The best flours absorb most, and will take up more in dry than -in wet seasons; hence a dry season is good for the baker. Thorough -kneading increases the absorption of water, and should be -continued until none of the dough will stick to the hand.</p> - -<h3 class='c022'>Feed for Stock.</h3> - -<p class='c023'>Among the articles largely used as food for animals are the -refuse products of the various grains made in preparing them for -human consumption; as, for instance, the refuse left in the pearling -of barley, or in making hominy and samp; dried <span class='sc'>Barley -Sprouts</span> from malt, low grade flour; <span class='sc'>Middlings</span>, which are a -mixture of bran and flour; <span class='sc'>Bran</span>, etc. Besides these, <span class='sc'>Oats</span>, -white, black and mixed, and vast quantities of Southern and -Western <span class='sc'>Corn</span> are also used for stock, ground into coarse meal.</p> - -<h3 class='c022'>Bread Raising Materials.</h3> - -<p class='c023'>Fermentation, says Liebig, is not only the simplest and best, -but likewise the most economical way of making light and porous -bread.</p> - -<p class='c021'><span class='pageno' id='Page_16'>16</span><span class='sc'>Yeast</span> is a true fungous plant, which has the power of establishing -fermentation and changing starch into sugar, and the -escaping gas makes the loaf light and spongy. Hops prevent too -great fermentation and impart an agreeable flavor. <span class='sc'>Brewers’ -Yeast</span> is largely used when obtainable, and there are many domestic -modes of preparing yeast from potatoes, flour, etc.</p> - -<p class='c021'><span class='sc'>Dried Yeast.</span>—But as all these fresh yeasts are liable to spoil -and affect the bread unpleasantly, there is an extensive demand -for a yeast which shall possess the same properties and which -may be kept a long time. Hence, the various brands of yeast -cakes sold by the grocer. They are made usually by adding corn -meal to the yeast and carefully drying the cakes in the sun. It is -singular that a fall or sudden jar may injure yeast cakes and deprive -them largely of their qualities.</p> - -<p class='c021'><span class='sc'>Cream of tartar</span>, <span class='fss'>BI-CARBONATE OF SODA</span>, <span class='fss'>BI-CARBONATE OF -POTASH</span> (<span class='fss'>SALERATUS</span>), are all used in bread making, and are to be -had in all sorts of packages of the grocer. Cream of tartar is -tartrate of potash, and is made from the argols found incrusted -upon the inside of wine barrels. It should be white, and not yellowish -in tint. The effect of these chemicals in raising bread is -due chiefly to the liberation of the carbonic acid gas they contain -when mixed with water, incorporated with the dough and put in -the oven, and the great requisite is that they should be pure and -unadulterated.</p> - -<p class='c021'><span class='sc'>Baking Powders</span> are much used for making light and palatable -domestic biscuits, etc. They are convenient, and generally -lessen the quantity of shortening required. They are made chiefly of -tartaric acid and bi-carbonate of soda, and should be neutral to -the taste, and without effervescence if either an acid or alkali is -added. One popular variety, called “Phosphatic Baking Powder,” -consists of acid phosphate of lime instead of cream of tartar, -with soda.</p> - -<h3 class='c022'>Biscuits, Crackers, etc.</h3> - -<p class='c023'>The word biscuit means twice baked, and is a survival from the -ancient mode of cooking the cakes which is now no longer in use. -Plain biscuits are said to be more nutritious than bread in the proportion -<span class='pageno' id='Page_17'>17</span>of five to three, and are most digestible when light and -well browned in baking, so as to turn much of the starch into -dextrine. Sea biscuit or ship bread is made simply of flour and -water baked at a high heat. In the large cracker bakeries the -dough is mixed, rolled and cut by machinery and the cakes travel -on through patent ovens until baked, when they drop out into -baskets. Those made by hand are, however, considered best.</p> - -<p class='c021'>The variety of biscuits and crackers in market is utterly bewildering. -These are among the standards: <span class='sc'>Boston</span>, <span class='fss'>SODA</span>, <span class='fss'>BUTTER</span>, -<span class='fss'>OYSTER</span>, <span class='fss'>SUGAR</span>, <span class='fss'>FRUIT</span>, <span class='fss'>MILK</span>, <span class='fss'>ENGLISH ALBERT</span>, <span class='fss'>WATER</span>, <span class='fss'>CREAM</span>, -<span class='fss'>GINGER</span>, <span class='fss'>LEMON</span>, <span class='fss'>OATMEAL</span>, <span class='fss'>CARAWAY</span>, <span class='fss'>VANILLA</span>, and dozens more -kinds of biscuits, crackers and wafers at various prices; besides -<span class='fss'>GINGER</span> and <span class='fss'>LEMON SNAPS</span> and <span class='fss'>JUMBLES</span>, and even <span class='fss'>DOG BISCUIT</span>. -There is also <span class='fss'>CRACKER DUST</span>, for frying oysters, fish, etc. Some -of the above come in handsome tin packages.</p> - -<p class='c021'><span class='sc'>Maccaroni</span>, <a id='tn019'></a><span class='fss'>VERMICELLI</span>, <span class='sc'>Spaghetti</span>.—These are all made from -the dough of the hardest and most glutenous Southern wheat, and -the domestic are inferior to the Italian or French. The best will -merely swell and soften after long boiling, and still retain its form. -Maccaroni is in small tubes, spaghetti in small stems, and vermicelli -in threads or shreds. Letters, stars, and other figures are -also made from the same material or paste; all are largely used in -soups. <span class='sc'>Egg noodles</span> are ribbon maccaroni.</p> - -<div> - <h2 class='c011'>SUGAR AND THE SWEETS.</h2> -</div> - -<p class='c020'>This necessity of modern life ranks as one of the most important -articles among the grocers’ goods. Two hundred years ago -it was sold chiefly by the apothecaries, but is now consumed in -all parts of the world to the extent of many millions of tons annually. -Sugars have been divided into four kinds, viz.: cane sugar, -found in stems; grape sugar, found in fruits; manna sugar, found -in leaves; and milk or animal sugar.</p> - -<p class='c021'>There are many varieties of the sugar cane which contain from -twelve to twenty per cent. of sugar; these are cut, crushed, and -the juice boiled down and clarified with lime, etc.; the sugar -crystallizes and leaves the molasses. The sugar beet contains from -<span class='pageno' id='Page_18'>18</span>seven to thirteen per cent. of sugar, which, when raw, is unpleasant, -but when refined is identical with cane sugar. The fact that -the molasses of the sugar beet, although colorless, is very <a id='tn020'></a>disagreeable, -has retarded the beet sugar manufacture, but it is a great and -growing industry. The sap of the sugar maple contains about -two per cent. of <span class='fss'>MAPLE SUGAR</span>, which is identical with cane sugar, -and may be made white, but is preferred brown, as containing -more of the rich maple flavor. About seven thousand tons of -maple sugar are annually made in the New England States. <span class='sc'>Maple -syrup</span> is extensively sold by grocers in cans, bottles, etc.</p> - -<p class='c021'><span class='sc'>Grape sugar or glucose.</span>—The sweetness of ripe fruits is due -to the starch which they contain, passing, under the ripening influence -of nature, into grape sugar. Substances may consist of -the same elements, but different proportions may greatly vary their -properties. For instance, starch and sugar consist merely of carbon -and water. Grape sugar contains more water than starch, -and cane sugar more than grape sugar.</p> - -<p class='c021'>Now, long boiling of starch in pure water produces little change -upon it; but it was found that if a little sulphuric acid is added, -the starch will take up more water and become entirely converted -into grape sugar. And this is substantially the way in which -commercial glucose is made. The acid is neutralized by lime, -and the liquor boiled down into solid grape sugar or syrup.</p> - -<p class='c021'><span class='sc'>Cane Sugars</span> are sweeter than grape sugars in the proportion -of five to three; hence, three pounds of cane sugar are worth five -pounds of grape or starch sugar for sweetening purposes. This -is the reason why grape sugar is used to adulterate cane sugar, and -it is the only adulterant used at present to any extent.</p> - -<p class='c021'>One pound of water will dissolve three pounds of cane, but only -one pound of grape sugar. The latter has a gummy taste on the -tongue and dissolves slowly. A small grained sugar may carry -some glucose and perhaps escape detection, but the crystals of a -large grained sugar will always be brilliant in contrast with its -contaminating ingredients, and thus proclaim the fraud. In other -words, inferior sugars have a dull look, while good sugars are -bright. Glucose sugars melt at one hundred and five degrees, -<span class='pageno' id='Page_19'>19</span>C., while cane sugars melt only when heated to one hundred -and thirty-seven degrees, C. Raw sugars are no longer -used. They should be refined to free them from the repulsive -sugar mite and other impurities. The best sugar is always the -most economical.</p> - -<p class='c021'><span class='sc'>The Best Grades of Family Sugar</span> are the cut loaf, cubes -and crushed. Next in market value, in the order in which they -stand, are powdered, granulated, A sugars, C sugars, white, yellow, -extra golden, etc., down to common yellow.</p> - -<p class='c021'><span class='sc'>Syrups.</span>—These are the uncrystallized residue in refining brown -sugars. They are diluted, filtered through animal charcoal, and -concentrated. The lighter the color the higher the price. -The better qualities are called “Rock Candy Drips,” “Golden -Drips,” etc.</p> - -<p class='c021'><span class='sc'>Molasses.</span>—The choicest are the New Orleans Fancy, Choice, -Prime. Good, etc., down through the same grades of Porto Rico, -to the Cuba Muscovado. The quality of molasses has deteriorated -with improvements in the manufacture of sugar on plantations, -and it is sometimes sold mixed with glucose.</p> - -<p class='c021'><span class='sc'>Honey.</span>—Consists of eighty parts in a hundred of pure grape -sugar with an acid and aromatic principle. Spring honey is better -than that made in autumn, and that from clover or other fragrant -flowers is better than that of buckwheat.</p> - -<h3 class='c022'>Sugar Candies.</h3> - -<p class='c023'>Whatever dangers may have lurked in confectionery in times -past, parents may now be assured that they can gratify the natural -and healthy appetite of their children for sweets, without -fear of poisonous colorings or harmful adulterants.</p> - -<p class='c021'>The “National Confectioners’ Association,” (an organization -formed by a large proportion of the leading manufacturing confectioners -of the United States,) “is pledged by its constitution -and by-laws to prosecute all parties using poisonous colorings, -terra-alba, or other mineral substances in the manufacture of confectionery.” -They invite fathers and others interested to report -any supposed case of injury from eating poisoned candy, and -“offer a reward of one hundred dollars for evidence that will enable -<span class='pageno' id='Page_20'>20</span>them to convict the offender.” It is the opinion of the -editor of the <i>Weekly Confectioner</i>, and of many prominent manufacturing -confectioners in New York, as expressed to us, that in -all the land there is now no product of domestic manufacture and -consumption which is more free from poisonous colorings and injurious -adulterants than confectionery.</p> - -<p class='c021'>But more than this: in 1886 this association passed an amendment -to its constitution forbidding any member, under penalty of -expulsion, to buy or sell “any candy adulterated with flour, corn -meal, starch, or cerealine, except such amount of starch as is -necessary to the manufacture of gum goods and fig paste work.” -Many confectioners, however, think this action was ill advised.</p> - -<h3 class='c022'>Making Candy, etc.</h3> - -<p class='c023'>Glucose or grape sugar now enters largely into the manufacture -of many kinds of confectionery, and harmless vegetable colors -are used. Manipulation breaks up the crystals of sugar and -thereby renders it whiter, and the difference in the price of candies -is now largely due to the amount of manipulation it receives. -Few have an idea of the vast quantities of confectionery manufactured. -It amounts to many hundred tons daily; much of it is -made almost entirely by machinery, and the business is divided. -For instance, one firm makes only lozenges, another gum drops, -caramels or licorice, marshmellow, etc. Jobbers supply retailers.</p> - -<p class='c021'>If synthetic or chemically prepared flavoring extracts are used, -they are such only as are guaranteed harmless.</p> - -<p class='c021'>French imported “Bon Bons” are still superior to the domestic, -and so are their candied violets; but rose leaves iced here -are equal to the imported. Licorice candies are having an increased -demand yearly. Cocoanut candy contains usually a large -admixture of the harmless cerealine. Space will not permit -more than a reference to the great variety of confections in market. -Among them are stick and lump candies in scallops and -patties, with mottoes, etc., assorted and in various colors; mixed -candies in various forms and flavors, gum drops, lozenges, white, -red and assorted; rock candies, etc.</p> - -<div> - <span class='pageno' id='Page_21'>21</span> - <h2 class='c011'>FAMILY BEVERAGES.</h2> -</div> - -<h3 class='c022'>TEA.</h3> - -<p class='c023'>This staple necessity of modern life is now consumed by more -than five hundred millions of people, and its use appears to grow -with the growth of civilization. There is but one species of the -tea plant and its varieties are due to differences of soil and climate. -China alone produces annually nearly a million and a half -tons of tea; to say nothing of the teas of Japan, Corea, Assam, -and Java.</p> - -<h3 class='c022'>Effects of Tea.</h3> - -<p class='c023'>Tea exhilarates without intoxicating; rouses the mind to increased -activity without reaction, while at the same time it soothes -the body, dispels headache, and counteracts the effects of fermented -liquors and narcotics. It lessens also the waste of the -tissues under the labors of life.</p> - -<p class='c021'>As an English authority says: “When the time has arrived to -the old and infirm, that the stomach can no longer digest enough -of the ordinary elements of food to keep up the waste of the -system, and the size and weight of the body begins to diminish, -tea comes in as a medicine to arrest this loss of tissue.” No wonder -then that the aged, the infirm and the poor should take kindly -to tea. If supplies of food are scanty it lessens the need for -them, while it makes them feel more light and cheerful, and contributes -to their enjoyment.</p> - -<h3 class='c022'>Black and Green Teas.</h3> - -<p class='c023'>Either may be prepared at will from the same leaves; the difference -lies in the mode of treatment. The earliest leaves are the -tenderest and best flavored; later gatherings grow more woody -and bitter. Black teas are spread in the air for some time after -gathering, then roasted and rolled by hand, again exposed to the -air, whereby they undergo a slight degree of fermentation, and -finally are dried slowly over charcoal fires. The leaves for green -tea are, as soon as gathered, roasted a few minutes in pans over a -brisk fire, after which they are carefully rolled and thoroughly -dried.</p> - -<div> - <span class='pageno' id='Page_22'>22</span> -<h3 class='c022'>Analysis of Tea by Dr. Hassall.</h3> -</div> - -<table class='table4' summary=''> - <tr> - <th class='c013'></th> - <th class='c025'>Black.</th> - <th class='c014'>Green.</th> - </tr> - <tr> - <td class='c015'>Water</td> - <td class='c025'>11.56</td> - <td class='c014'>9.37</td> - </tr> - <tr> - <td class='c015'>Tannin</td> - <td class='c025'>15.24</td> - <td class='c014'>18.69</td> - </tr> - <tr> - <td class='c015'>Gum</td> - <td class='c025'>5.70</td> - <td class='c014'>5.89</td> - </tr> - <tr> - <td class='c015'>Albuminous matter</td> - <td class='c025'>15.55</td> - <td class='c014'>24.39</td> - </tr> - <tr> - <td class='c015'>Theine</td> - <td class='c025'>2.53</td> - <td class='c014'>2.79</td> - </tr> - <tr> - <td class='c015'>Ash</td> - <td class='c025'>5.82</td> - <td class='c014'>5.38</td> - </tr> - <tr> - <td class='c015'>Chlorophyle, etc.</td> - <td class='c025'>5.24</td> - <td class='c014'>1.83</td> - </tr> - <tr> - <td class='c015'>Cellulose and other matter insoluble in water</td> - <td class='c025'>38.36</td> - <td class='c014'>31.66</td> - </tr> - <tr> - <td class='c015'></td> - <td class='c025'>――――――</td> - <td class='c014'>――――――</td> - </tr> - <tr> - <td class='c015'></td> - <td class='c025'>100.00</td> - <td class='c014'>100.00</td> - </tr> -</table> - -<p class='c021'>The aroma and commercial value of tea are due to a small -quantity, (from 1/4 to 1 per cent.) of a volatile oil which it contains. -This oil, as in coffee, is developed by roasting, the fresh picked -leaves having neither an astringent, aromatic, nor bitter taste. -But the effects of tea are due to its theine and tannin. Theine is -present in all kinds of tea, as well as in coffee and cocoa, but it has -no flavor. Tannin forms from a fifth to a seventh of the weight of -the dried tea leaf, and is the more completely extracted the longer -the tea is infused, or “draws.” Its precise effect upon the system -is not fully known. Black tea contains less theine, essential oil, -and tannin, than green tea.</p> - -<p class='c021'>The Chinese pour hot water upon their tea, and drink it -clear, and in Russia a squeeze of lemon takes the place of our -cream. The Chinese sometimes flavor their fine teas with the cowslip -colored blossoms of the sweet-scented olive and other odoriferous -plants; and they also adulterate them with foreign or -exhausted tea leaves, or with tea dust, called “Lie tea.” But -good authorities declare that fair grades of tea are not now much -or necessarily adulterated, and that the old idea that green teas -are colored or faced with copper is erroneous; at least experts -have not been able to detect even traces of it.</p> - -<h3 class='c022'>Tea Made to Order.</h3> - -<p class='c023'>There are tea coloring and facing establishments in this country -which use for the purpose substances very similar to those used by -the Chinese, and they have become so expert of late years that -they can turn a black tea into a green (or <i>vice versa</i>) at short notice.</p> - -<p class='c021'><span class='pageno' id='Page_23'>23</span>Tea buyers judge quality by the aroma, flavor, and the color -and strength of the infusion. They detect vegetable adulterations -by the shape and size of the leaf when unrolled, and sometimes -burn the leaves and weigh the residue of ash.</p> - -<h3 class='c022'>Gunpowder, Hyson, and Imperial.</h3> - -<p class='c023'>Some of the most experienced tea dealers in New York declare -that there is really no essential difference in the quality of the -“Firsts” or choicest grades of any “Chop” of either Gunpowder, -Hyson, or Imperial, the only difference being in the form or fineness -of granulation. But the popular preference in green tea is for -Gunpowder, which is believed to consist of the first leaves or leaf -buds of the plant. It is graded from “common” or “fair” up to -“choicest.”</p> - -<h3 class='c022'>Varieties of Tea.</h3> - -<p class='c023'>Hyson is a widely used green tea. The name is derived from -He-chun, a noted Chinese tea grower. Young Hyson is said to be -made from the earlier leaves; Imperials and Hysons from later -gatherings. Hyson skin is the light inferior leaves winnowed -out. Twankay is the poorest of the green, as Bohea is of the -black teas. Pekoe is the best of black teas, but is little used, -except to give fragrance to mixtures. “Capers” is used similarly -to flavor green teas. Congou (made with care) and Souchong are -good black teas, and are the so-called “English Breakfast Teas.” -Moyune teas are considered as among the best and healthiest of -green teas, while Pingsuys are inferior. Cheap teas are most -adulterated. Fine teas are not only better in flavor, but are -stronger and go further.</p> - -<p class='c021'>Oolong teas have “the call” in popularity with the Americans -just now and they are recommended in sickness by the best -physicians. There are three kinds, the Formosa, Foo Chow, -and Amoy. The first two are the best. An article in the <i>London -Daily News</i>, of February 18, 1888, avers that the Chinese are -growing neglectful in cultivating, firing, and fermenting their -teas, and that Japan is stealing away the green tea trade of China, -as India and Ceylon are taking that in black tea.</p> - -<div> - <span class='pageno' id='Page_24'>24</span> -<h3 class='c022'>Japan Teas.</h3> -</div> - -<p class='c023'>A. & A. Low, of New York, imported the first cargo of Japan -tea about twenty years ago, and since then its consumption has -constantly increased. The natural leaf is yellowish brown, and -the first Japan teas brought here were of that color. But the tint -has changed. The “uncolored” Japan tea is in fact now all -colored with some substance like the Chinese green teas, but not -injuriously. The “Basket fired” is the nearest to the uncolored -leaf. The “Sun-dried” is very popular here, and is but slightly -colored. Expert tea tasters declare that Japan teas are more exciting -to the nerves than those from China.</p> - -<h3 class='c022'>Blended Teas.</h3> - -<p class='c023'>New crop teas are the best. Japan teas come in June, and -Chinese later, say in July and August. Many prefer a mixture of -green and black tea for family use, and retail dealers often have -the knack of so blending the two that the excellence of each is -enhanced. Such a combination has less effect upon the nerves, -and is less expensive than good green tea, while it may be more -delightful in flavor than either black or green tea alone.</p> - -<h3 class='c022'>COFFEE.</h3> - -<p class='c023'>Coffee has been aptly called the “Beverage of Intelligence.” It -quickens the functions of the brain, arouses all the intellectual -faculties, stimulates and gives clearness to thought and increases -the powers of judgment. It exhilarates the nervous system, -counteracts the stupor caused by fatigue, by disease, or by opium, -allays hunger, retards the waste of the tissues, fortifies the powers -of endurance, and to a certain extent gives to the weary and exhausted -increased strength and vigor, and a feeling of comfort -and repose.</p> - -<p class='c021'>Both tea and coffee are more and more used in proportion to the -intellectual development of modern times. But coffee does not -excite the nervous system as greatly as tea and there is less reaction -after it.</p> - -<h3 class='c022'>Coffee Better than Alcohol.</h3> - -<p class='c023'>Coffee tends to lessen the desire for alcoholic drinks, and possesses -some of their properties without their bad effects. Alcohol -<span class='pageno' id='Page_25'>25</span>is a false and dangerous friend. Its free use enfeebles the vital -organs, reduces the power of resistance, degrades the mind and -body and leads on to poverty, disease, and death. Coffee produces -the beneficial effects of moderate doses of alcohol, without -its injurious effects. It does not, like alcohol, destroy the nerves, -or invite immoderation, and even when used to excess is incapable -of doing serious injury.</p> - -<p class='c021'>The most temperate countries are those which consume most -coffee, and in the light of all these facts it would appear that -efforts to extend and increase the use of coffee tend to check or -diminish alcoholism.</p> - -<h3 class='c022'>Coffee Growth and Production.</h3> - -<p class='c023'>Coffee plants are raised from the seed, are set out in 12 months, -450 plants to the acre, begin to bear in 4 years, mature in 7 -years, and continue for 40 years. The flowers are white and -fragrant; the fruit, which grows in clusters, resembles a red cherry -and contains two seeds, which are the coffee of commerce.</p> - -<p class='c021'>The world’s total annual production of coffee is about 666,000 -tons, of which Brazil furnishes 360,000 tons. The entire population -of the United States averages to consume, per capita 7-42/100 lbs. -of coffee yearly, more than three-quarters of which comes from -Brazil.</p> - -<p class='c021'><span class='sc'>Raw Coffee</span>, unlike tea, improves in quality with age, while -it shrinks in weight, and inferior coffees may in time equal the -choicest varieties. The aroma is in the direct ratio of its drying -by keeping. Inferior coffees are uneven, often unclean. The -large, uniform, dense, heavy grains are preferred, as showing complete -maturity and careful selection. The color varies from all -shades of yellow to tints of brown, green, and bluish green. -There are large establishments in one or more eastern cities, which -assort, color, and polish raw coffees. Much Brazilian coffee is -assorted and sold for Mocha, Java, etc. Real Mocha is small, -round, and dark yellow; Java and East Indian is larger and of a -paler yellow. Ceylon, Brazilian and West Indian have naturally -a bluish green or greenish grey tint.</p> - -<p class='c021'><span class='sc'>Roasting</span> is necessary to develop the aroma and goodness -<span class='pageno' id='Page_26'>26</span>of coffee. This delicate operation changes its chemical -composition and develops the caffeine and volatile oil. If -roasted too little the coffee retains a raw taste; if too much, a -part is changed to charcoal and much aroma lost. The outside -may be burned and the inside left raw, or some grains may be -half raw and others burned. Coffee loses in weight from 15 to -20 and even 25 per cent., and gains in bulk from 30 to 60 per -cent., according as it is roasted to a reddish, chestnut, or dark -brown. The best roasting is that which reduces the weight -about sixteen per cent., or to a light chestnut brown.</p> - -<h3 class='c022'>Coffee and Tea Compared.</h3> - -<p class='c023'>Tea yields, weight for weight, twice as much caffeine (or -theine) as coffee; but as we use more in weight of the latter, a -cup of coffee contains about as much caffeine as a cup of tea. -The composition of roasted coffee and the tea leaf are given as -follows, although the proportions are variable:</p> - -<table class='table5' summary=''> - <tr> - <th class='c013'></th> - <th class='c025'>Tea.</th> - <th class='c014'>Coffee.</th> - </tr> - <tr> - <td class='c015'>Water</td> - <td class='c025'>8</td> - <td class='c014'>5</td> - </tr> - <tr> - <td class='c015'>Theine or caffeine</td> - <td class='c025'>2-1/2</td> - <td class='c014'>3/4</td> - </tr> - <tr> - <td class='c015'>Tannin</td> - <td class='c025'>14</td> - <td class='c014'>4</td> - </tr> - <tr> - <td class='c015'>Essential oil</td> - <td class='c025'>1/2</td> - <td class='c014'>Trace.</td> - </tr> - <tr> - <td class='c015'>Minor extractives</td> - <td class='c025'>15</td> - <td class='c014'>36</td> - </tr> - <tr> - <td class='c015'>Insoluble organic matter</td> - <td class='c025'>54-1/2</td> - <td class='c014'>50</td> - </tr> - <tr> - <td class='c015'>Ash</td> - <td class='c025'>5-1/2</td> - <td class='c014'>4-1/4</td> - </tr> - <tr> - <td class='c015'></td> - <td class='c025'>――――――</td> - <td class='c014'>――――――</td> - </tr> - <tr> - <td class='c015'></td> - <td class='c025'>100</td> - <td class='c014'>100</td> - </tr> -</table> - -<h3 class='c022'>Modes of Making Coffee.</h3> - -<p class='c023'>One pound of the properly roasted bean or berry should make -55 or 60 cups of good coffee. Coffee may be made too bitter, but -it is impossible to make it too fragrant. Coffee is much the best -when freshly ground. The French and many Americans merely -steep or infuse their coffee at a temperature just below the boiling -point, claiming that boiling dissipates the aroma; others bring -it only to a boil; while others still, hold that boiling it a -little is more economical, as giving an increased quantity of the -soluble, exhilarating and bitter principles. Soft water is best for -coffee, and coffee is better cold than warmed over, as it then loses -its fragrance.</p> - -<div> - <span class='pageno' id='Page_27'>27</span> -<h3 class='c022'>Coffee Substitutes and Adulterations.</h3> -</div> - -<p class='c023'>Rye, beans, peas, acorns, carrots, turnips, dandelion root, -burned bread, and many similar substances have at times been -used as substitutes or adulterants for coffee. But as none of them -contain caffeine or the volatile aromatic oil, they cannot serve -the same physiological principle. Ground coffee is extensively -adulterated, and mainly with the much cheaper</p> - -<h3 class='c022'>Chicory or Wild Endive.</h3> - -<p class='c023'>Roasting develops in this root an empyreumatic, volatile oil -which exercises upon the system some of the nerve-soothing, -hunger-staying effects of tea and coffee. A little chicory gives -as dark a color and as bitter a taste as a great deal of coffee. It -is not unwholesome unless taken in excess, when its effects are -bad. It is a poor substitute for coffee, but some <a id='tn029'></a>people seem -actually to prefer coffee which contains chicory.</p> - -<h3 class='c022'>Tests for Adulterations.</h3> - -<p class='c023'>If ground coffee cakes in the paper, or when pinched by the -fingers, or if, when a little is put into water, a part sinks while -the rest swims, and the water becomes immediately discolored, -the coffee is probably adulterated. The more caking and discoloration, -the more chicory and the less value.</p> - -<p class='c021'>There are numerous brands of ground coffee on the market, and -some of them are very popular and satisfactory. There are also -various kinds of “Extracts” and “Essences” of coffee, and even -humble chicory may sometimes be seen without disguise and -nicely put up in yellow papers.</p> - -<h3 class='c022'>Cocoa and Chocolate.</h3> - -<p class='c023'>The theobroma tree grows in Central and South America. The -seeds of its fruit, which are about the size of almonds, are gently -roasted, deprived of their husks and ground to a paste. This is -<span class='sc'>Cocoa</span>. If this paste be mixed with sugar and flavored with vanilla, -bitter almonds, etc., it forms the well known, delicious, and -nourishing <span class='sc'>Chocolate</span>, which may either be eaten as a confection -or drank as a beverage. The husk, which forms about 10 per -cent. of the weight of the bean, is called “<span class='sc'>Shells</span>,” and used by -invalids and others for making a light and delicate infusion or tea.</p> - -<p class='c021'><span class='pageno' id='Page_28'>28</span>The aroma of cocoa is due to an essential oil which is developed, -as with tea and coffee, by roasting. Its exhilarating principle, -theobromine, resembles theine. It contains a large percentage -of fat, is very rich and nutritious, and may be said to unite -in itself the inspiring properties of tea with the strength-giving -qualities of milk.</p> - -<p class='c021'>Starch, as well as sugar, is sometimes added to cocoa and -chocolate by the manufacturers, and the practice is believed -to be justified, owing to their richness in oil and as better fitting -them for digestion. Cocoa is, however, also prepared free from -starch and deprived of a portion of its oil. There are many -preparations of chocolate and cocoa in market, and they embrace -all grades of purity, sweetness and price.</p> - -<div> - <h2 class='c011'>DAIRY PRODUCTS.</h2> -</div> - -<h3 class='c022'>Milk, Etc.</h3> - -<p class='c023'>Milk is sophisticated by robbing it of its cream, or by adding -to it “The milk of the cow with the iron tail,” and by coloring it. -<span class='sc'>Cream</span> contains about 40 per cent. of fat and 55 per cent. -of water; <span class='fss'>SKIMMED MILK</span> is water, with sugar and caseine. -<span class='sc'>Whey</span> is merely a solution of milk sugar with a little albumen. -Milk is best and most plentiful in spring, and richer but less -abundant in dry seasons. The last milk drawn from the cow contains -most cream. <span class='sc'>Koumiss</span>, the use of which is rapidly increasing, -is well skimmed milk, treated with a lactic ferment for -30 or 40 hours. It is very easy of digestion. <span class='sc'>Condensed -milk</span> is ordinary milk evaporated so that three pints are reduced -to one. It soon spoils unless the air is excluded. <span class='sc'>Preserved -milk</span> in cans contains about one-third its weight of sugar.</p> - -<h3 class='c022'>Butter.</h3> - -<p class='c023'>Good, fresh butter, contains 84 to 88 parts of milk fat, 10 or -12 parts of moisture, and a little milk sugar, caseine and salt. -inferior butter may contain as much as 33 per cent. of water, or -buttermilk, and salt. The more buttermilk left in, the sooner -<span class='pageno' id='Page_29'>29</span>the butter grows rancid, while over-working tends to make it -soft and oily. The melting of butter changes its physical properties, -and long exposure to the air injures the best butter.</p> - -<p class='c021'>Good butter is solid and of a grained texture, has a fine orange -yellow color and a pleasant aroma. It may comfort the curious -to know that its odor is due to a very little butyric acid, combined -with oxide of lipyle. To test the quantity of moisture, put a -little of the butter in a bottle, heat gently, and leave near the fire -for half an hour, when the butter will rise, leaving the water and -salt at the bottom. Two-thirds of all the butter made is colored.</p> - -<h3 class='c022'>Classification of Butter.</h3> - -<p class='c023'>The New York Mercantile Exchange classification, which is -standard, is as follows: <span class='sc'>Eastern Creamery</span>, <span class='sc'>Sweet Cream -Creamery</span>, <span class='sc'>Dairy Butter</span>, <span class='sc'>Western Creamery</span>, <span class='sc'>Imitation -Creamery</span>, and <span class='sc'>Dairy</span>, also “<span class='sc'>Ladle</span>” and “<span class='sc'>Grease Butter</span>.”</p> - -<p class='c021'><span class='sc'>Creamery Butter</span> is the best. It is such as is made from the -cream obtained by setting the milk at the creamery, or by the -system known as “Cream gathering,” by which the farmer delivers -his cream to the creamery to be churned or made into butter. -Butter made under the former system, or from the milk, is better -than that made from the gathered cream. <span class='sc'>Sweet Cream -Creamery</span> is made from unfermented cream.</p> - -<p class='c021'><span class='sc'>Dairy Butter</span> is that which is made, salted, and packed by -the dairyman or farmer. Though often really excellent, it is -less uniform in quality, and therefore less reliable.</p> - -<p class='c021'><span class='sc'>Ladle Butter.</span>—This is butter of all seasons, ages, and qualities, -collected by the dealer, in rolls, lumps, or packages, from the -farm houses, salted, or unsalted, as the case may be, and by him -reworked, resalted, colored, and packed.</p> - -<p class='c021'><span class='sc'>Grades of Butter.</span>—The varieties are all graded again into -“Extras,” “Extra Firsts,” “Firsts,” “Seconds,” “Thirds,” etc. -“<span class='sc'>Extras</span>” are the choicest grades under each classification, and -must come up to the following standard. Flavor must be perfect -if fresh made, and fine if held; body perfect and uniform, color -good for the season when made, perfect and uniform; must be -<span class='pageno' id='Page_30'>30</span>properly salted, and in good and uniform packages. “<span class='sc'>Extra -Firsts</span><a id='tn032'></a>” must be a grade just below “Extras,” and fine butter; -good color, etc., etc. “<span class='sc'>Firsts</span>” must be clean and sweet, -sound and good. “<span class='sc'>Seconds</span>” must be fair throughout, may be -strong if held, on tops and sides of package. “Thirds” may be -off-flavored, etc. “Poor Butter” may be strong, and of all grades -below “Thirds” down to “Grease Butter.”</p> - -<h3 class='c022'>Artificial Butter.</h3> - -<p class='c023'>About 20 years ago a French chemist tried to imitate the -process which takes place when cows are underfed, and when, -therefore, the butter they yield is supplied from their own fat. -His aim was to make a substitute for butter for the poor, etc., -which should be healthful, agreeable and cheap, and which -should keep a long time without becoming rancid. The man’s -name was Mege-Mouries, and he discovered <span class='sc'>Oleomargarine</span>. This -product has been, and is still extensively manufactured in the -United States, and is pronounced by some of the most eminent -and scientific men to be wholesome, nutritious and palatable.</p> - -<p class='c021'><span class='sc'>Oleomargarine</span> is made from the fat of slaughtered cattle. -This is melted at a temperature of 150 deg. F., and the stearine -extracted. The “Oleo oil” which is left is now churned with -cream or milk, colored and salted.</p> - -<p class='c021'><span class='sc'>Butterine</span> is made from oleo oil, neutral lard, and some butter. -These ingredients are churned with milk or cream, colored, salted -and packed in tubs. Refined cotton seed oil is also frequently -used in the manufacture of both products.</p> - -<h3 class='c022'>Oleomargarine Laws.</h3> - -<p class='c023'>In 1886 Congress passed the “Oleomargarine Bill,” defining -butter to be an article made solely from milk and cream. It imposes -a tax of two cents per pound upon oleomargarine and -similar butter substitutes, compels their sale in certain sized -packages, plainly marked or branded with the name of their contents, -and requires manufacturers and dealers to take out special -licenses, all under heavy penalties. Some of the State laws, -<span class='pageno' id='Page_31'>31</span>restricting the sale of oleomargarine, are still more stringent, and -its consumption has diminished, although it is still used in some -sections and extensively exported.</p> - -<h3 class='c022'>Cheese.</h3> - -<p class='c023'>No article of food appears to be more affected than cheese by -slight variations of the materials from which it is made, or by -such apparently trifling differences in the methods of manufacture. -Both full and skimmed milk are used; the former yielding, -of course, the best product. The latter cheese is little used -in this country. An English writer says that if milk is skimmed -for several days, “it yields a cheese so hard that pigs grunt at it, -dogs bark at it, but neither dare bite it.” People’s tastes vary -greatly in the flavor of cheese, and while some prefer the natural -tint, others buy that which is colored. Color adds neither richness -nor flavor, and is gradually falling into disuse.</p> - -<h3 class='c022'>Cheese as a Staple Food.</h3> - -<p class='c023'>Some nations (as Great Britain, etc.,) consume cheese largely as -a staple food, while others use it more sparingly, and mainly as a -condiment or relish. Bread and cheese consort better with ale -than with whiskey and this country is not greatly given to cheese -as a staple food, although its consumption is increasing here, -owing to recent improvements in the modes of manufacture and in -its quality. Two-thirds of our total product now goes to Europe.</p> - -<h3 class='c022'>Analysis of Full and Skim Milk Cheese.</h3> - -<p class='c023'>The composition of cheese is given as follows:</p> - -<table class='table6' summary=''> - <tr> - <th class='c013'></th> - <th class='c015'>Rich cheese.</th> - <th class='c027'>Skim milk cheese.</th> - </tr> - <tr> - <td class='c015'>Water</td> - <td class='c025'>36</td> - <td class='c014'>44</td> - </tr> - <tr> - <td class='c015'>Casein</td> - <td class='c025'>29</td> - <td class='c014'>45</td> - </tr> - <tr> - <td class='c015'>Milk fat</td> - <td class='c025'>30-1/2</td> - <td class='c014'>6</td> - </tr> - <tr> - <td class='c015'>Salt and phosphates</td> - <td class='c025'>4-1/2</td> - <td class='c014'>5</td> - </tr> -</table> - -<h3 class='c022'>Good and Poor Cheese.</h3> - -<p class='c023'>Cheese dries fast and shrinks in weight; hence the grocer who -sells it in small quantities is compelled to charge a fair margin -or advance upon its cost to save himself from loss. The -ordinary weight of American cheeses is about 60 lbs., but smaller -<span class='pageno' id='Page_32'>32</span>ones are growing in favor, and many are now made weighing from -35 to 40 lbs. A grocer who has a good class of custom soon -realizes that our poor cheese takes the place of several good ones, -and it is his aim to secure a good and popular quality and -stick to it.</p> - -<h3 class='c022'>Facts About Cheese.</h3> - -<p class='c023'>The best cheese is made from the rich June grasses, the poorest -in the heats of summer. June cheese is safest to keep, as the -curds are then scalded higher, to ensure that they will sustain the -coming warm weather. Cheese may be made for immediate use—and -such will grow sharp if long kept—or it may be so made -as to keep a year or more with constant improvement or ripening. -It requires about ten pounds of milk to make one pound of -cheese.</p> - -<p class='c021'><span class='sc'>“Filled” Cheese</span> is made by substituting lard in place of the -cream of the milk. Ten pounds of such cheese contains about 1 -pound of lard. This product is largely made in some sections, -and is chiefly sold in the South or exported.</p> - -<h3 class='c022'>Classification of Cheese.</h3> - -<p class='c023'>Cheese made in New York, Pennsylvania and Wisconsin has -the first “Call” in the New York Mercantile Exchange. -“<span class='sc'>Fancy</span>” must be full cream, perfect in flavor, close made, well -cured, of uniform color and perfect surface. “<span class='sc'>Fine</span>” is the next -grade below—must be also full cream, clean flavor, etc. “<span class='sc'>Known -Marks</span>” or <span class='sc'>Factory Cheese</span> may not be full cream. “<span class='sc'>Western -Cheese</span>” “Shall include those of all States not mentioned above -and shall be classified as fancy, fine, and known marks, but they -may not be full cream.”</p> - -<h3 class='c022'>Imported Cheese.</h3> - -<p class='c023'><span class='sc'>Swiss Cheese</span> comes from Switzerland, and more of this is imported -than of all others combined. Next stands <span class='sc'>Edam</span> from Holland. -The delicious <span class='sc'>Roquefort Cheese</span>, made in France, from -ewes milk and kept in mountain caves to ripen, stands third in -the list of imported cheeses, and <span class='sc'>Parmesan</span> stands fourth; it is -made from skimmed milk, the curd hardened by a gentle heat. -<span class='pageno' id='Page_33'>33</span>This and <span class='fss'>SBRINZ</span> cheese are used for soups—grated. <span class='sc'>Gorgonzola</span> -is a fine, rich, Italian cheese, each weighing about ten pounds. -Other good Italian cheeses are made from the milk of the buffalo -which feed on the Roman Campagna. <span class='sc'>Stilton</span> is the finest of -English cheeses. It is made from full milk with added cream. It -improves with age, and is best when at least two years old. The -<span class='sc'>Cheddar</span>, <span class='sc'>Cheshire</span> and <span class='sc'>Queen’s Arms</span> are other varieties of -good English cheese.</p> - -<h3 class='c022'>Eggs.</h3> - -<p class='c023'>Eggs are cheap and substantial food. The white is mostly -albumen, while the yolk is two-thirds oil. Turkeys eggs are pronounced -the best in flavor. Guinea hens eggs are excellent, and -keep well on account of their thick shells. Goose eggs are larger, -whiter, and less esteemed. Duck eggs are bluish, and less desirable -than hens eggs. Eight hens eggs weigh a pound.</p> - -<p class='c021'>A fresh egg feels heavy in the hand and is <a id='tn035'></a>semi-transparent before -the light. Its large end feels warm to the tongue. The -older it is, the less pleasant and nutritious it becomes. If it stands -upright in water it is bad; if obliquely it is not quite fresh. If -it lies at the bottom it is quite fresh. An egg begins to lose flavor -a few hours after it has been laid.</p> - -<h3 class='c022'>Lard.</h3> - -<p class='c023'>Good, pure lard should be white, should melt without ebullition -or sputtering, be almost as clear and white as water, and not -deposit any sediment. It is composed of oleine 62 parts, stearine -65 parts. The fat of the hog taken from around the kidneys and -the layers over the ribs is called “Leaf lard” and is better, -firmer and will stand warm weather better, than lard made from -the entire fat of the animal.</p> - -<p class='c021'><span class='sc'>Lard Admixtures.</span>—There is no complaint that lard is adulterated -with substances injurious to health; but in February, 1888, -a leading lard manufacturer testified before the Senate Committee -on Agriculture, at Washington, that seven-eighths of -the lard now on the market is made from the entire fat of the -hog, refined and purified, and mixed with a proportion of refined -<span class='pageno' id='Page_34'>34</span>cotton seed oil and about 15 per cent. of stearine, to give it -hardness. This, he claimed, is preferred by the public generally -to strictly pure lard. The testimony of Prof. Sharpless, of Boston, -given at the same time and place, substantially bore out this -statement as to the ingredients used, although in the many analyses -of American lard made by him, he found some brands which -were absolutely pure hog products. Lard is sometimes adulterated -with water, but this may be easily detected by melting it, -evaporating the water, and reweighing.</p> - -<p class='c021'>Lard may be had in barrels, wooden and tin tubs and pails, -and in one pound tin cups. It is also retailed in bulk, like -butter.</p> - -<h3 class='c022'>Fresh Meats and Poultry.</h3> - -<p class='c023'><span class='sc'>Beef.</span>—Good beef should be juicy, somewhat firm and elastic, -velvety and smooth grained to the touch, and “marbled” with -little streaks, dots or points of fat. The suet fat should be -plentiful, white, firm, dry, and crumbly; if the fat is yellow, -oily, or fibrous, the beef is inferior.</p> - -<p class='c021'><span class='sc'>Mutton</span> is wholesome, nutritious, and easily digested. The -best is from a plump, small boned animal, with abundant white, -clear, solid fat. The lean should be firm, dark red, and juicy, -the leg bones clear, white, and short. <span class='sc'>Good Lamb</span> has hard, -white fat and reddish bones.</p> - -<p class='c021'><span class='sc'>Pork</span> is best in fall and winter. The skin should be thin and -pearly, the lean a delicate red, juicy, firm, and finely grained, -and the fat white. If the fat is yellow and soft, the pork is inferior. -Pork is dangerous if not thoroughly cooked.</p> - -<p class='c021'><span class='sc'>Veal</span> should be from a good sized, reasonably fat milk or stall -fed calf, five to ten weeks old. The fat should be firm and white, -but not too white; the meat finely grained, fairly firm, and -juicy.</p> - -<p class='c021'><span class='sc'>Poultry.</span>—Many farmers have found that it pays better to -feed their grain to poultry than to sell it by the bushel, and -poultry is therefore much more abundant, cheaper, and more -<span class='pageno' id='Page_35'>35</span>widely consumed than ever before. The dry-picked or unscalded -has the preference in price. The best have short legs and small -bones, and are plump. If fresh, the eyes are bright and full, the -feet and legs moist and limber. If stale, poultry looks dark and -slimy. When chickens grow to be a year old they are called fowl; -the legs grow rougher, the skin fat and tougher, and the rear -end of the breast bone hard. A moderate sized <span class='fss'>TURKEY</span> is more -apt to be tender than a very large one.</p> - -<h3 class='c022'>Smoked and Dried Meats and Fish.</h3> - -<p class='c023'><span class='sc'>Hams, etc.</span>—The best are of medium size, weighing, say, -from 8 to 14 pounds, plump, round, and the bone small. The -shank should be short and tapering, skin thin and not shriveled -or wrinkled, and the fat white and firm. To ascertain if ham -has begun to spoil, thrust a skewer or knife in at the side of the -aitch bone and at the knuckle joint; if sound there, it is good -throughout. <span class='sc'>Bacon.</span>—This is the smoked flank. <span class='sc'>Breakfast -Bacon</span>, made from young pigs, is very delicate and palatable. -<span class='sc'>Beef Tongues</span> are a delicacy, whether fresh, smoked, or pickled, -hot or cold. The best are thick, firm, and with plenty of fat on -the under side of the base.</p> - -<p class='c021'><span class='sc'>Dried Cod.</span>—This is an important grocers’ staple. The largest -and best are caught on the “Banks” or in the deep waters -off the Eastern coast. Some are sold whole and others are deprived -of the back bone. Codfish is also prepared for market by being -boned, skinned, trimmed, and even shredded. Other and inferior -fish, such as Haddock, Hake, Pollock, etc., are often sold for -cod, when salted, and especially when prepared as above.</p> - -<p class='c021'><span class='sc'>Herring</span>, smoked whole, or scaled and boneless, are -widely consumed. The freshest, fattest, and largest are best. -Smoked <span class='fss'>SALMON</span>, <span class='fss'>HALIBUT</span>, and <span class='fss'>STURGEON</span>, are appetizing relishes -for the summer tea table. There are also <span class='fss'>EELS</span> pickled in jelly. -<span class='fss'>SARDELLES</span>—small fish packed in highly salted milk, smoked -<span class='fss'>SPRATS</span>, <span class='fss'>ANCHOVIES</span>, etc.</p> - -<h3 class='c022'>Salt or Pickled Fish.</h3> - -<p class='c023'>Mackerel have the front rank in this line, and there are few -<span class='pageno' id='Page_36'>36</span>good tables on which they do not occasionally appear. They are -sold by the grocer in barrels and fractions of barrels, in kits of -20, 15, and 10 pounds, in tins, minus heads and tails, and by the -single fish. The best are the fattest, largest, and freshest of the -current season. They should be free from rust and soaked before -cooking until all the brine is drawn out. They can be -afterwards salted, if necessary. They are graded as “Extra” and -“Fancy” “Shores” and “Bays,” and vary in size and fatness, -as numbers 1, 2, 3 and 4.</p> - -<p class='c021'><span class='sc'>Salmon, etc.</span>—Both Halifax and Oregon salmon are pickled -or salted, and in demand in many sections of the country, and -pickled <span class='fss'>SALMON BELLIES</span> are very fine. <span class='sc'>Herring</span> and <span class='fss'>COD</span> are -also to be had in brine.</p> - -<h3 class='c022'>Meat Essences and Extracts.</h3> - -<p class='c023'>There are several varieties of these articles in liquids, pastes, -and solids. Some, at least, of them, without being true nutrients -are excellent as condiments, stimulants, and tonics for digestion. -Meat juices contain a substance called kreatine, which is similar -in its <a id='tn038'></a>exhilarating properties to the peculiar principles of tea and -coffee. Fifty pounds of meat are said to be required to make one -pound of Liebig’s meat extract. These preparations are valuable -additions to other foods, but all that is needed for nourishment -should be added to them.</p> - -<div> - <h2 class='c011'>CANNED GOODS.</h2> -</div> - -<p class='c020'>Until lately, man had done little more in preserving his food -in a fresh condition, than the squirrels which gather and store -their nuts and seeds in a warm, dry place. To be sure, he knew -how to dry and smoke, and the uses of salt and sugar. He had -even tried to preserve his meats and fruits in a fresh state; but -his rude methods hardly foreshadowed the splendid results which -have recently been achieved in the line of canned goods.</p> - -<div> - <span class='pageno' id='Page_37'>37</span> -<h3 class='c022'>Excellence of American Canned Goods.</h3> -</div> - -<p class='c023'>M. Appert, of France, first patented (in 1810) a process for preserving -animal and vegetable substances in close vessels of -glass—after subjecting them to the action of heat—and an English -firm soon after introduced provisions preserved in tin. -But it was reserved for Americans to lead the world, not only in -the magnitude of their canning industries, but also in the art of -preserving meats, vegetables, and fruits, by processes so delicate -and effective, as to retain their original shape and texture, as well -as their freshness and flavor. And, moreover, while they have -practically prolonged the “Seasons” for perishable food products -throughout the entire year, and furnish them for the consumer -at very reasonable rates, the producer has often thanked them -for giving stability to prices in seasons of great “Gluts” and -abundance.</p> - -<h3 class='c022'>Varieties of Canned Goods.</h3> - -<p class='c023'>Among canned goods, in glass or tin packages of various sizes, -qualities and prices, are the following:</p> - -<h3 class='c022'>Canned Meats.</h3> - -<p class='c023'><span class='sc'>Corned beef</span>, boiled; <span class='fss'>ROAST BEEF</span>, <span class='fss'>BEEF A LA MODE</span>, <span class='fss'>BOILED -HAM</span>, <span class='fss'>BOILED TONGUE</span>, <span class='fss'>ROAST MUTTON</span>, <span class='fss'>ROAST VEAL</span>, <span class='fss'>ROAST -CHICKEN</span>, <span class='fss'>ROAST TURKEY</span>, <span class='fss'>BRAWN</span>, <span class='fss'>POTTED MEATS</span> of all kinds; -<span class='fss'>GAME PATES</span> of <span class='fss'>WILD DUCK</span>, <span class='fss'>GROUSE</span>, <span class='fss'>PARTRIDGE</span>, <span class='fss'>PLOVER</span>, <span class='fss'>WOODCOCK</span>; -<span class='fss'>BONED TURKEY AND CHICKEN</span>, with jelly; <span class='fss'>CURRIED -CHICKEN</span>, <span class='fss'>DEVILLED CHICKEN</span>, <span class='fss'>TURKEY</span>, <span class='fss'>HAM</span>, <span class='fss'>PIG’S FEET</span>, <span class='fss'>LAMB’S -TONGUES</span>, etc.</p> - -<h3 class='c022'>Canned Soups and Broths.</h3> - -<p class='c023'><span class='sc'>Beef</span>, <span class='fss'>CHICKEN</span>, <span class='fss'>GREEN TURTLE</span>, <span class='fss'>OXTAIL</span>, <span class='fss'>JULIENNE</span>, <span class='fss'>MOCK -TURTLE</span>, <span class='fss'>CONSOMME</span>, <span class='fss'>MACCARONI</span>, <span class='fss'>VERMICELLI</span>, <span class='fss'>PEA</span>, <span class='fss'>MUTTON -BROTH</span>, etc.</p> - -<h3 class='c022'>Fish.</h3> - -<p class='c023'><span class='sc'>Clams</span>, <span class='fss'>CLAM CHOWDER</span>, <span class='fss'>ANCHOVIES</span>, <span class='fss'>CRABS FRESH</span>, <span class='fss'>CRABS -DEVILLED</span>, <span class='fss'>CODFISH BALLS</span>, <span class='fss'>MACKEREL FRESH</span>, <span class='fss'>LOBSTER</span>, <span class='fss'>OYSTERS</span>, -<span class='fss'>PRAWNS</span>, <span class='fss'>SHRIMP</span>, <span class='fss'>SALMON</span>, <span class='fss'>SARDINES</span>, <span class='fss'>TROUT</span>, <span class='fss'>TURTLE</span>, <span class='fss'>KIPPERED -HERRING</span>, <span class='fss'>BLOATERS</span>, etc.</p> - -<div> - <span class='pageno' id='Page_38'>38</span> -<h3 class='c022'>Canned Vegetables.</h3> -</div> - -<p class='c023'><span class='sc'>Asparagus</span>, Baked, Lima, and String <span class='fss'>BEANS</span>, <span class='fss'>GREEN CORN</span>, -<span class='fss'>MUSHROOMS</span>, <span class='fss'>OKRA</span>, <span class='fss'>ONIONS</span>, <span class='fss'>PEAS</span>, <span class='fss'>PUMPKIN</span>, <span class='fss'>SQUASH</span>, <span class='fss'>SUCCOTASH</span>, -<span class='fss'>SPINACH</span>, <span class='fss'>RHUBARB</span>, etc.</p> - -<h3 class='c022'>Canned Fruits.</h3> - -<p class='c023'><span class='sc'>Apples</span>, <span class='fss'>APRICOTS</span>, <span class='fss'>BLACKBERRIES</span>, <span class='fss'>BLUEBERRIES</span>, <span class='fss'>CHERRIES</span>, -<span class='fss'>GRAPES</span>, <span class='fss'>GOOSEBERRIES</span>, <span class='fss'>PEACHES</span>, <span class='fss'>PEARS</span>, <span class='fss'>PLUMS</span>, <span class='fss'>PINEAPPLES</span>, -<span class='fss'>QUINCES</span>, <span class='fss'>RASPBERRIES</span>, <span class='fss'>STRAWBERRIES</span>, etc.</p> - -<h3 class='c022'>Canned Sundries.</h3> - -<p class='c023'>Besides the above, there are “Heaps” of canned delicacies, such, -for instance, as <span class='fss'>TRUFFLES</span>, <span class='fss'>TRUFFLE PATES</span>, <span class='fss'>TRUFFLE DU PERIGORD</span>, -in tins and glass, <span class='fss'>PLUM PUDDINGS</span>, <span class='fss'>PLUM PUDDING SAUCES</span>, etc.</p> - -<p class='c021'>Some of the French vegetables in glass and tin are beautifully -green in appearance, but it is evident that they are artificially -colored. A more wholesome device is to put the articles up in -the intensely green bottles sometimes seen.</p> - -<p class='c021'><span class='sc'>The Tin Cans.</span>—Tin is mainly used for canned goods, and is -the least objectionable of all the metals, and better than anything -probably, except glass. It does not oxidize easily, and if it does, -its soluble salts are less injurious than those of any other available -metal.</p> - -<h3 class='c022'>Jellies, Preserves, etc.</h3> - -<p class='c023'>Jellies are made from nearly all the fruits by mixing their -juices with sugar, and often with gelatine or isinglass, (four parts -of which will convert 100 parts of water into a tremulous jelly) -and boiling them down. Jellies are wholesome, cooling, and -grateful, provided they are free from adulterations and noxious -colorings, and are much used upon the tea table and in the sick -room. Among the varieties of jelly in the market are <span class='fss'>APPLE</span>, -<span class='fss'>CRAB APPLE</span>, <span class='fss'>BLACKBERRY</span>, <span class='fss'>CURRANT</span>, <span class='fss'>GRAPE</span>, <span class='fss'>LEMON</span>, <span class='fss'>GUAVA</span>, -<span class='fss'>ORANGE</span>, <span class='fss'>QUINCE</span>, <span class='fss'>RASPBERRY</span>, <span class='fss'>STRAWBERRY</span>, etc. They come in -tumblers and jars, and in bulk. There are also <span class='fss'>CALVES’ FOOT</span>, -<span class='fss'>WINE</span> and <span class='fss'>SPIRIT</span> jellies.</p> - -<p class='c021'><span class='sc'>Preserves.</span>—All the above fruits are preserved in sugar, and -put up in quart and pint jars. <span class='sc'>Cherries</span>, <span class='fss'>PEACHES</span>, <span class='fss'>PEARS</span>, etc., -<span class='pageno' id='Page_39'>39</span>are also preserved in <span class='fss'>BRANDY</span>, and sold in glass jars. There is -also a great variety of <span class='fss'>JAMS</span> and <span class='fss'>MARMALADES</span>, both foreign and -domestic; <span class='fss'>GINGER ROOT</span>, boiled in syrup, etc. <span class='sc'>Fruit butter</span> is -made from various fruits, as, Apple, Cranberry, Peach, Pear, -or Raspberry, etc., by stewing them in sugar or molasses. It is -usually sold from pails by the pound, and is much used in some -sections.</p> - -<h3 class='c022'>Flavoring Extracts and Essences.</h3> - -<p class='c023'>The delicate flavors of fruit and the fragrant principles of spice -and other substances, as vanilla, etc., are extracted by pressure or -distillation, and dissolved in spirits of wine for culinary purposes. -It is found also, that certain ethers and oils may be so combined -(as, for instance, potato oil) as to yield the taste and smell of -many fruits, such as pears, apples, grapes, pineapples, etc. -Flavoring extracts and essences are variously put up in vials and -bottles; among them are <span class='fss'>LEMON</span>, <span class='fss'>VANILLA</span>, <span class='fss'>ROSE</span>, <span class='fss'>ALMOND</span>, <span class='fss'>PEACH</span>, -<span class='fss'>CELERY</span>, <span class='fss'>GINGER</span>, <span class='fss'>CLOVES</span>, <span class='fss'>NUTMEG</span>, <span class='fss'>STRAWBERRY</span>, <span class='fss'>RASPBERRY</span>, -<span class='fss'>PINEAPPLE</span>, <span class='fss'>NECTARINE</span>, etc.</p> - -<p class='c021'><span class='sc'>Isinglass and gelatine</span> are used to make jellies, and thicken -soups and gravies. Isinglass is made from the intestines of fish. -Its advantages over gelatine are lighter color, less flavor, and -greater thickening power. In cold water it softens, swells, becomes -white and opaque. In hot water it smells a little fishy. -Gelatine is made from the bones of animals; it also swells in cold -water, but becomes glassy and transparent, while in hot water it -has somewhat the smell of glue. It is often sold for isinglass. -The test of both is in the fineness and clearness of their jelly. -<span class='sc'>Calves’ foot jelly</span> is delicate, but less firm. Gelatine is sold -in sheets and shreds.</p> - -<p class='c021'><span class='sc'>Herbs</span> for seasoning, as, <span class='fss'>SAGE</span>, <span class='fss'>SUMMER SAVORY</span>, <span class='fss'>SWEET MARJORAM</span>, -<span class='fss'>THYME</span>, etc., are sold in the leaf, and also powdered, in -tins and paper packets.</p> - -<h3 class='c022'>Spices and Condiments.</h3> - -<p class='c023'>Spices are generally understood to be more aromatic and fragrant -and less pungent than what are called condiments. Spices -<span class='pageno' id='Page_40'>40</span>are usually added to sweetened food, while condiments, as pepper -and mustard, are better suited to meats and food containing -salt.</p> - -<p class='c021'>It is impossible to supply genuine articles if the public are not -willing to pay for them, and it may be accepted as a general rule, -that the lower the price of ground spices and condiments, the more -they are adulterated. The materials chiefly used for this purpose -are starch, cracker dust and similar harmless substances, and the -mixture usually contains as much of the pure material as can -reasonably be afforded at the price it sells for. The purchaser -may elect whether he will have such articles, or those which are -genuine at a higher cost. The grocer does not create wants and -demands; he merely supplies them.</p> - -<p class='c021'><span class='sc'>Pepper.</span>—There are two kinds, black and white. Both are -from the seeds of the <i>piper nigrum</i>, a plant which grows in the -East and West Indies. <span class='sc'>Black pepper</span> is the seed picked before -it is fully ripe, dried and ground. <span class='sc'>White pepper</span> is made from -the ripened seed deprived of its black outer shell or pericarp. -Pepper is an agreeable addition to many kinds of food, and is -said to promote the secretion of the gastric juice; it is more used -than any other spice.</p> - -<p class='c021'><span class='sc'>Cayenne pepper</span> is the powdered pod of one or more species -of capsicum. The sharp taste is due to a camphor like substance -found more in the pods than in the seeds.</p> - -<p class='c021'><span class='sc'>Mustard.</span>—This is the flour of the black or white mustard -seed. The black seed contains most volatile oil, is more pungent, -and differs from the white in chemical composition. The -two are blended in various proportions. Wheat flour is often -added, with a little turmeric to bring up the color. Mustard -seed contains over 30 per cent. of a fixed oil, and a portion of -this is often extracted. This practice is considered beneficial -rather than fraudulent.</p> - -<p class='c021'><span class='sc'>Ginger.</span>—This is the root-stalk of a plant which grows in -Jamaica and other warm countries. The best comes with the -skin scraped off. This is ground. The odor of ginger is due to -<span class='pageno' id='Page_41'>41</span>an essential oil; its pungency to a peculiar resin. It is sometimes -adulterated with starch, sago, rice, and wheat flour, mustard -hulls, cayenne pepper, etc. But, as with all the other spices, -there are pure brands.</p> - -<p class='c021'><span class='sc'>Cloves</span> are the dried flower buds of the clove tree. They -come from the East Indies, Africa, and South America, ranking -in value in the order named. The best contain as much as 16 per -cent. of a volatile oil to which their flavor is due. Ground cloves -have sometimes a portion of this oil pressed out, with <a id='tn043'></a>pimento -or allspice added, which latter is much less costly. Cloves are -best when large, plump, bright in tint, and full of oil, which -exudes on pressure with the finger nail.</p> - -<p class='c021'><span class='sc'>Allspice or pimento</span> is the little, round berry of an evergreen -tree, common in the West Indies. It contains about 4 per cent. -of an aromatic oil. Owing to its cheapness, it is less adulterated -than other spices.</p> - -<p class='c021'><span class='sc'>Cinnamon</span> is the true bark of a small evergreen tree of Ceylon. -The best is very thin, the outer and inner coats of the bark having -been removed.</p> - -<p class='c021'><span class='sc'>Cassia</span> is the bark of another species of cinnamon tree; it is -thicker, corky, and not so red. It is cheap and not much adulterated. -It is often sold for cinnamon, but is less aromatic and -valuable. <span class='sc'>Cassia buds</span> are the unripe buds of the same tree.</p> - -<p class='c021'><span class='sc'>Nutmegs and Mace.</span>—Nutmegs are the seeds of the <i>Myristica -Fragrans</i>, a tree which grows in the East Indies. Good nutmegs -feel heavy in the hand, and are not worm eaten. They -contain about 8 per cent. of volatile oil, and 25 per cent. of fixed -oil, which exudes under indentation or pressure with the finger -nail. Most people buy whole nutmegs and the ground article -has only a limited sale. <span class='sc'>Mace</span> is the arillus or coating of the nutmeg, -and is also sold whole or unground<a id='tn043-period'></a>.</p> - -<p class='c021'><span class='sc'>Curry Powder.</span>—This compound of spices, etc., is much used -in India and other hot countries, as an appetizer and stimulant -to digestion. There are several excellent brands of curry powder -in market, both English and American, made approximately -after some one of the following five receipts:</p> - -<table class='table7' summary=''> - <tr><td class='c028' colspan='6'><span class='pageno' id='Page_42'>42</span></td></tr> - <tr> - <th class='c013'></th> - <th class='c025' colspan='5'>Proportions.</th> - </tr> - <tr> - <td class='c015'>Turmeric</td> - <td class='c025'>6</td> - <td class='c025'>4</td> - <td class='c025'>6</td> - <td class='c025'>3</td> - <td class='c014'>2</td> - </tr> - <tr> - <td class='c015'>Black pepper</td> - <td class='c025'>5</td> - <td class='c025'>4</td> - <td class='c025'>2</td> - <td class='c025'>2</td> - <td class='c014'>1/2</td> - </tr> - <tr> - <td class='c015'>Cayenne</td> - <td class='c025'>1</td> - <td class='c025'>1</td> - <td class='c025'>0</td> - <td class='c025'>3/4</td> - <td class='c014'>6</td> - </tr> - <tr> - <td class='c015'>Ginger</td> - <td class='c025'>0</td> - <td class='c025'>2</td> - <td class='c025'>3</td> - <td class='c025'>0</td> - <td class='c014'>1/2</td> - </tr> - <tr> - <td class='c015'>Fenugreek</td> - <td class='c025'>3</td> - <td class='c025'>2</td> - <td class='c025'>0</td> - <td class='c025'>1</td> - <td class='c014'>1/2</td> - </tr> - <tr> - <td class='c015'>Cummin seed</td> - <td class='c025'>3</td> - <td class='c025'>2</td> - <td class='c025'>2</td> - <td class='c025'>4</td> - <td class='c014'>0</td> - </tr> - <tr> - <td class='c015'>Coriander seed</td> - <td class='c025'>0</td> - <td class='c025'>6</td> - <td class='c025'>8</td> - <td class='c025'>12</td> - <td class='c014'>6</td> - </tr> - <tr> - <td class='c015'>Cardamom seed</td> - <td class='c025'>0</td> - <td class='c025'>0</td> - <td class='c025'>1/2</td> - <td class='c025'>1/2</td> - <td class='c014'>0</td> - </tr> - <tr> - <td class='c015'>Pimento</td> - <td class='c025'>0</td> - <td class='c025'>0</td> - <td class='c025'>1/2</td> - <td class='c025'>1/4</td> - <td class='c014'>1/4</td> - </tr> - <tr> - <td class='c015'>Cinnamon</td> - <td class='c025'>0</td> - <td class='c025'>0</td> - <td class='c025'>0</td> - <td class='c025'>1/4</td> - <td class='c014'>1/4</td> - </tr> - <tr> - <td class='c015'>Cloves</td> - <td class='c025'>0</td> - <td class='c025'>0</td> - <td class='c025'>0</td> - <td class='c025'>1/4</td> - <td class='c014'>1</td> - </tr> - <tr> - <td class='c015'>Nutmeg</td> - <td class='c025'>0</td> - <td class='c025'>0</td> - <td class='c025'>0</td> - <td class='c025'>0</td> - <td class='c014'>1/2</td> - </tr> -</table> - -<h3 class='c022'>Salt.</h3> - -<p class='c023'><span class='sc'>Common Salt</span> varies in purity and sometimes contains salts of -lime, magnesia, and potash. But as those are more soluble in -water than common salt, it is easy to remove them in the process -of manufacture. Our culinary salt comes from several sources; -rock salt deposits or mines, sea water, and salt springs.</p> - -<p class='c021'>There are numerous brands of salt which are freed from all impurity, -ground to various degrees of fineness, and put up in barrels, -sacks, bags and packets of all sizes; also in stone jars.</p> - -<p class='c021'><span class='sc'>Celery salt</span> is good common salt mingled with the finely -ground seeds of celery.</p> - -<p class='c021'>Besides the finer qualities for table use, there are varieties specially -adapted for salting and pickling meats, fish, etc.; lump rock -salt for cattle, hay salt, etc. The bitter salts of lime, magnesia, -etc., attract moisture more than common salt, hence dryness is a -sign of purity.</p> - -<h3 class='c022'>Vinegar.</h3> - -<p class='c023'>The sour principle is acetic acid, of which good vinegar contains -about four per cent. Vinegar may be obtained by fermentation -from the juice of any starchy or sweet fruit or vegetable, -from beer, or even from sweetened water, to which “mother” or -other vinegar is added. Cider vinegar is most used, as it retains -the fruity flavor of the apple, but good vinegar is also made from -wine, malt, oranges, raspberries, etc. There are many varieties -<span class='pageno' id='Page_43'>43</span>in market, both domestic and foreign. Stringent laws regulate -the purity and strength of vinegar for domestic uses, in New York -and some other states.</p> - -<h3 class='c022'>Pickles.</h3> - -<p class='c023'>These are fruits and vegetables preserved in vinegar, after first -steeping them in brine. Certain articles require to be pickled in -scalding hot vinegar, others with cold; salt, pepper and spices -are added to suit the taste. Pickles were formerly extensively -colored green with copper, but the ghastly practice has gone out -of date. Intelligent people will prefer those which have the -more natural and wholesome yellowish, olive green tint. There -are all sorts of pickles in market, put up in glass or wood packages -of various sizes, as follows:</p> - -<p class='c021'><span class='sc'>Cucumbers</span> and <span class='fss'>GHERKINS</span>, <span class='fss'>CHOW CHOW</span>, <span class='fss'>CAULIFLOWER</span>, <span class='fss'>ONIONS</span>, -<span class='fss'>MANGOES</span>, <span class='fss'>PICALILLI</span>, <span class='fss'>WALNUTS</span>, <span class='fss'>PEPPERS</span>, <span class='fss'>HORSERADISH</span>, <span class='fss'>MIXED -PICKLES</span>, and <span class='fss'>SWEET PICKLES</span>. Among the best of imported pickles -are the reliable Cross and Blackwell goods; some domestic -brands are perhaps equally good. <span class='sc'>Olives</span> are in brine, usually -in wide-mouthed glass jars. They come from Italy, Spain, and -France. The “Queen,” “Crescent,” etc., are favorite brands. -There are also French <span class='fss'>CAPERS</span>, so important as an accompaniment -for boiled mutton, etc.</p> - -<p class='c021'><span class='sc'>Salad oil.</span>—The best is the oil of the <span class='fss'>OLIVE</span>, which, when -pure, is of pale, greenish yellow tint, with an agreeable odor and -taste. Refined <span class='sc'>Cottonseed oil</span> has naturally a more reddish -tint. It is extensively sold as olive oil or mixed with it, although -many grocers keep the genuine olive oil. <span class='sc'>Salad dressings</span> are -also in market, some of which are very fine and delicate.</p> - -<h3 class='c022'>Sauces.</h3> - -<p class='c023'>These articles give zest to food and stimulate digestion. Their -composition is very varied and embraces many fruits and vegetables, -as the tomato, walnut, garlic, shallot; many herbs, as tarragon, -chervill, mint, thyme, marjoram; many condiments, as cayenne, -black pepper, mustard, and all the spices; many fish, as lobsters, -oysters, clams, shrimp, anchovies; the juices of meat, besides salt, -sugar, molasses, etc.</p> - -<p class='c021'><span class='pageno' id='Page_44'>44</span><span class='sc'>Pepper sauce</span> is made from the little Jamaica peppers, the -Mexican, Chili pepper, or some other variety of red or green pepper. -There are numerous brands, and nearly all are good. The -<span class='fss'>TABASCO PEPPER SAUCE</span> is excellent. <span class='sc'>Tomato catsup or ketchup</span> -is a very wholesome and agreeable addition to the diet. -Among the best and most popular varieties is the <span class='fss'>“SHREWSBURY” -TOMATO KETCHUP</span>. Mushroom and Walnut Catsups are less used, -but still have many friends.</p> - -<p class='c021'>Among the dainty and well known <span class='fss'>SAUCES</span>, are the <span class='fss'>WORCESTERSHIRE</span>, -<span class='fss'>LEICESTERSHIRE</span>, <span class='fss'>GLOUCESTERSHIRE</span>, <span class='fss'>SULTANA</span>, <span class='fss'>PICCADILLY</span>, -<span class='fss'>CHUTNEE</span>, <span class='fss'>SOHO</span>, <span class='fss'>HARVEY</span>, <span class='fss'>NORTH OF ENGLAND</span>, etc. There -are also various American sauces, some of which are imitations of -the above or very similar in composition and flavor. Some of the -English sauces are put up in elegant and artistic vases.</p> - -<div> - <h2 class='c011'>DOMESTIC FRUITS AND BERRIES.</h2> -</div> - -<p class='c020'>The increasing excellence, abundance and cheapness of fruits -and berries is full of promise for the health and vigor of the -American people. They are wholesome, cooling and nutritious.</p> - -<p class='c021'><span class='sc'>Apples.</span>—This noble fruit is in market the year round; new -Southern apples are first marketed in April. <span class='sc'>Apricots</span> are a fine -small fruit which ripens in July. <span class='sc'>Cherries</span> reach us from the -South in May. <span class='sc'>Nectarines</span> come in August. <span class='sc'>Peaches</span> are at -the height of their season in August and September. Early in -the latter month they should be secured for preserving. <span class='sc'>Pears.</span>—The -choicest are the Dutchess, Bartlett and Virgalieu. <span class='sc'>California -pears</span> are excellent and widely sold through the country. -<span class='sc'>Plums</span> ripen in August, and are in season until October. <span class='sc'>Quince</span> -is a highly flavored fruit, used only for preserves. <span class='sc'>Grapes.</span>—Besides -our own abundant and delicious Muscat, Concord, Isabella, -Catawba, and other varieties, three-quarters of a million barrels -of the hardy and cooling white Almeria grapes are annually imported -at New York. They were formerly a costly luxury, but -are now abundant and cheap, and will keep through the winter.</p> - -<p class='c021'><span class='pageno' id='Page_45'>45</span><span class='sc'>Strawberries.</span>—The season opens with shipments from Florida -early in March, and closes six months later with the product -of the far North. <span class='sc'>Raspberries</span> come in June and continue -until August. <span class='sc'>Blackberries</span> ripen early in July, and are very -healthful. <span class='sc'>Currants</span> ripen in July and continue until September; -they are white, red and black, and are wholesome and cooling. -<span class='sc'>Gooseberries</span> may be had red, yellow, green and white. -They are much used unripe, for cooking purposes. <span class='sc'>Cranberries</span> -begin to reach market from Cape Cod, New Jersey, etc., about -September first. The largest and darkest are the best. They are -healthful and an almost indispensable adjunct to roast turkey, etc.; -are also used for sauces, tarts, and pies.</p> - -<h3 class='c022'>Tropical Fruits.</h3> - -<p class='c023'>The increased knowledge in regard to the excellence and -healthfulness of these fruits has, within a few years, greatly enlarged -the demand for them, and they are now sold at moderate -prices in almost every city and town in the land.</p> - -<p class='c021'><span class='sc'>Oranges.</span>—Those from Florida and California are richer and -of finer flavor, while the Mediterranean variety are thin skinned, -juicy, hardy, and will keep longer. That region sends us annually -a million boxes of oranges, and the annual product of Florida -and California is two million boxes. Havana oranges are -not as good as they used to be, but twenty thousand barrels come -to New York yearly from Cuba.</p> - -<p class='c021'><span class='sc'>Lemons.</span>—A million and a half boxes of lemons are consumed -yearly in this country, most of which come from Sicily, but -lemon culture is increasing in Florida. Lemons vary much more -in price than oranges, as a heated term or unusual sickness increases -the consumption.</p> - -<p class='c021'><span class='sc'>Bananas and other fruits.</span>—There are two varieties, the -red from Cuba, and the yellow from Jamaica and the Spanish -Main. The latter are the better. Bananas are in market all the -year, but the season is from March to August. <span class='sc'>Pineapples</span> are -exquisitely flavored fruit, much used sliced for the tea table. -The season is from May to August. <span class='sc'>Cocoanuts</span> are used grated, -<span class='pageno' id='Page_46'>46</span>for making pies and puddings; they are delicious, but rather indigestible. -<span class='sc'>Dessicated cocoanut</span> is the meat of cocoanuts -ground and dried, and mixed with powdered sugar; sometimes, -also, rice, flour, or corn starch is added. It comes in packets, -cans, etc.</p> - -<div> - <h2 class='c011'>FRESH VEGETABLES.</h2> -</div> - -<p class='c020'>In the Spring and Summer months the appetite craves fresh -vegetables; and their free use, especially in those seasons, will be -found excellent for the general health of the family. Spinach, -for instance, is said to be beneficial in kidney complaints; Dandelion -greens are good for biliousness; Tomatoes act upon the -liver; Celery upon the nerves; Onion soup restores a debilitated -stomach, etc., etc. In fact, it would be easy thus to go through -the whole vegetable list and find each one possessing some special -mission of healthfulness.</p> - -<h3 class='c022'>Where Early Vegetables Come From.</h3> - -<p class='c023'>The Bermudas send annually about $400,000 worth of potatoes, -onions, beets and tomatoes to New York, during the months of -March, April and May. Florida garden produce finds its way -North very early in the Spring, and later, in regular order, Georgia, -South and North Carolina, and Virginia, wheel into line with -their numerous productions, until, finally, our home gardeners -have their season. During all this time our vegetables on sale -are improving in freshness as they are drawn from sources nearer -home, and prices are falling.</p> - -<h3 class='c022'>The Varieties.</h3> - -<p class='c023'><span class='sc'>Potatoes.</span>—The heavier ones are more mealy and nutritious than -those which are waxy and soft. There are many favorite varieties. -Some are early but less mealy, others prolific but lacking in -flavor, etc.—hence prices vary. <span class='sc'>Sweet Potatoes.</span>—There are two -varieties—the red and yellow—with but little difference in price. -<span class='sc'>Cabbage.</span>—A standard vegetable the year round; the heaviest -<span class='pageno' id='Page_47'>47</span>are the best. <span class='sc'>Cauliflower</span>, best from April to December; the -large, creamy white, solid heads are preferred; dark or soft spots -indicate staleness. <span class='sc'>Onions</span> are very nutritious; their powerful odor -is due to a strong smelling, volatile, sulphurized oil. There are the -white or silver skinned, yellow and red. Spanish Onions are -milder, and much eaten raw. <span class='sc'>Garlic</span>, a pungent species of the -onion tribe, and very healthful; used for flavoring. <span class='sc'>Leeks</span> and -<span class='sc'>Chives</span> are allies of the onion. Leeks have large leaves, a thick -stalk and small root; Chives, used as salads, have small, spine-like -leaves. <span class='sc'>Carrots</span>, <span class='sc'>Turnips</span>, <span class='sc'>Beets</span> and <span class='sc'>Parsnips</span> are standard -vegetables to be had throughout the year; frost improves -the latter.</p> - -<p class='c021'><span class='sc'>Asparagus.</span>—A choice and health giving vegetable. Season begins -in March, and it grows fibrous in July. <span class='sc'>Celery</span> is improved -by frost, and is in its prime and cheapest during the winter -months, after which it becomes tougher and stringy. <span class='sc'>Cucumbers.</span>—A -pleasant, cooling vegetable, but difficult of digestion, and containing -little nourishment. <span class='sc'>Tomatoes</span> are excellent food for people -with weak stomachs or liver difficulties; is a vegetable that -could ill be spared. Millions of bushels are canned every year, -and if properly put up are nearly as good as the fresh article. -<span class='sc'>Peas.</span>—The smaller varieties are best, should be purchased in the -pods, which should be cool, crisp and green. A black spot on -the pea indicates that it is too old to be at its best. <span class='sc'>Beans</span>, shelled -and string.—The former embrace the Lima sorts. The Neapolitan -or snap is considered best of the String beans. <span class='sc'>Green Corn</span> -comes from the South in May, and the home supply lasts till October. -Ears should be well filled and milky, and not too old. -Green sweet corn is the best.</p> - -<p class='c021'><span class='sc'>Rhubarb.</span>—Much used for sauce and pies. The leaves are said -to contain oxalic acid, and must not be eaten. <span class='sc'>Radish</span>, said to -be difficult of digestion itself, but helps to digest other food. -There are two varieties, the small bulbous, or round, and the -long. <span class='sc'>Artichoke</span>, a tuber like the <a id='tn049'></a>potato; is pickled, used as -a salad and as a vegetable. <span class='sc'>Squash.</span>—The summer squash is in -<span class='pageno' id='Page_48'>48</span>market from April to September. Winter squash is more substantial -but less delicate. <span class='sc'>Oyster Plant</span> has a grassy top, and a -long, tapering, white root like a carrot; its flavor suggests that of -oysters. <span class='sc'>Egg Plant</span>, called <span class='sc'>Guinea Squash</span> at the South, should -be firm, hard, and rather under ripe, it also tastes somewhat like -an oyster; the large, purple, oval shaped, is the better variety. -<span class='sc'>Okra</span> or <span class='sc'>Gumbo</span>.—The green seed pods are much esteemed for -soups and stews, especially in the South, and are growing in favor -at the North. The long green variety is considered best. <span class='sc'>Lettuce</span>, -<span class='sc'>Spinach</span>, <span class='sc'>Brussels Sprouts</span>, <span class='sc'>Kale</span>, <span class='sc'>Beet-tops</span>, <span class='sc'>Dandelion -Leaves</span>, <span class='fss'>ETC.</span>, are used as salads and for greens.</p> - -<p class='c021'><span class='sc'>Melons.</span>—<span class='sc'>Musk-melon</span>, the stronger the musk odor, the finer -it is; but if it appears quite ripe all over, it is over ripe and decomposing. -If it has no odor, it is only fit for cattle. <span class='sc'>Water-melon</span>, -if pressed near its center, should yield a little, and the -indentation disappear when the finger is removed. If no indent -can be made, the melon is too green, if the depression remains, -the melon is over ripe.</p> - -<p class='c021'><span class='sc'>Beans</span>, <span class='sc'>Peas</span>, and <span class='sc'>Lentils</span>.—These leguminous seeds are very -nutritious and palatable, and rank high among strength-giving -foods. They contain vegetable casein in place of gluten, and -hence are not suitable for making bread; all these articles are -more digestible if eaten with fat, and the American staple dish of -Pork and Beans is really the marriage of two articles which agree -very well with each other. Dried <span class='sc'>Peas</span>, split, or ground into -meal, are much used for soups. <span class='sc'>Lentils</span>, which are round -seeds like flattened peas, are excellent used as a vegetable, but -are comparatively little known. The most popular varieties of -the white beans are the Marrow, Kidney and Pea beans. There -are also <i>Frijoles</i> or black beans, Lima beans, etc.</p> - -<h3 class='c022'>DRIED FRUITS.</h3> - -<p class='c023'>The chief consideration with articles in this line is, that they -should be as fresh as possible, and free from vermin and traces of -vermin. Worms in dried fruits are never in sight, even though -they may swarm below the surface. <span class='sc'>Dried Apples</span> should be -<span class='pageno' id='Page_49'>49</span>light colored, plump and acid. Evaporated fruit (by the Alden -process, etc.) is preferred to sun-dried. It is often bleached in -the fumes of sulphurous acid, which has a tendency to keep the -fruit free from worms, and does not injure the flavor. <span class='sc'>Dried -Peaches</span> should be pealed, clear and dark. <span class='sc'>Dried Plums</span> should -be pitted, clear and bright. <span class='sc'>Dried Berries</span>—the chief danger -is from worms.</p> - -<h3 class='c022'>Raisins.</h3> - -<p class='c023'>Raisins are dried grapes. The finest are the Dehesa “Layers;” -next are the <span class='sc'>Cluster</span>, or <span class='sc'>Bunch</span> raisins, and the “<span class='sc'>Loose</span>,” which -are without stems. They are better in proportion to the number -of crowns in the brand, as 1, 2, 3, 4, 5 Crowns. The small seedless -raisins are called “<span class='sc'>Sultana</span>,” and come from Smyrna. <span class='sc'>Valencias</span> -are the common cooking raisins. <span class='sc'>California Raisins</span> -(Muscatel) are excellent, very fast growing in popular favor, -and are the coming summer raisin. The best raisins are of the -“Last crop.” Age tends to <a id='tn051'></a>crystallize the grape sugar in raisins, -and they are also liable to the attacks of vermin.</p> - -<p class='c021'><span class='sc'>Dried Currants</span> are the small dried grapes of the Ionian Islands. -The “<i>Vostizza</i>” come in cases, and are considered better -in proportion as they are larger in size. There are a number of -varieties of currants. They should be bright and clean.</p> - -<p class='c021'><span class='sc'>Figs</span> are said to be easier of digestion than any other dried -sweet fruit, and are slightly laxative. “<i>Eleme</i>,” signifies superior, -or hand picked. Generally the last crop “Layers” (as distinguished -from those in kegs) are the best; they should be fresh, -moist, thin skinned, semi-transparent, and free from vermin. -There are many varieties, and they are put up in all sorts of packages.</p> - -<p class='c021'><span class='sc'>Prunes</span> are dried plums, or “French plums,” as they are sometimes -called. They are extensively raised in the valley of the -Loire, in France; also in Germany, and about Bosnia, in Turkey. -California prunes are also excellent, and very popular wherever -they are known. The largest and freshest prunes are the best. -They come in bottles, tins, bags, boxes and casks.</p> - -<p class='c021'><span class='pageno' id='Page_50'>50</span><span class='sc'>Dates.</span>—This “Bread of the Desert” is the sun-dried fruit of -the date palm, and is both nourishing and palatable. Dates were -formerly packed in frails, but now come usually in boxes. Among -the best varieties of Persian and Egyptian dates are the “Hallowee” -and the “<i>Sair</i>;” some are large, yellow, moist, and little -wrinkled, others are smaller, dark in color, with small pits; some -are very sweet and insipid, and others almost aromatic in flavor.</p> - -<p class='c021'><span class='sc'>Tamarinds</span> are the pods of a tree, growing in the East and -West Indies, gathered when ripe, and preserved in sugar or molasses. -They are acid, pleasant, healthful, and cooling. They -come in bottles, stone jars and kegs.</p> - -<h3 class='c022'>NUTS.</h3> - -<p class='c023'><span class='sc'>Almonds</span> are of two kinds, the sweet and bitter; the latter are only -used for making extracts. Among the edible varieties are the Tarragona, -Valencia, “Jordan,” a corruption of <i>Jardin</i> (garden), -etc. There are hard, soft, and “paper shell” almonds, and almond -meats freed from their shells. <span class='sc'>Filberts</span> are cultivated hazel nuts -and come mainly from Sicily. <span class='sc'>Pecans</span> come from Texas. <span class='sc'>Walnuts</span> -from Italy, France, and Chili. <span class='sc'>Brazil Nuts</span> grow along the -Amazon in clusters on high trees. They are oily and rich. <span class='sc'>Peanuts</span> -come from Virginia, and <span class='sc'>Chestnuts</span> from Italy and our own -Northern States.</p> - -<div> - <h2 class='c011'>TOBACCO.</h2> -</div> - -<p class='c020'>The active principle of tobacco is the alkaloid nicotine, but -it cannot be said that the effects of tobacco are solely due to this -substance, for some varieties, as the Syrian, etc., contains little or -no nicotine, yet are considered strong. The quantity of nicotine -varies much in tobacco, or from one-half of one per cent. to eight -per cent. As a rule, the finer the quality and flavor, the less nicotine -the tobacco contains.</p> - -<p class='c021'>There are many varieties of tobacco, as those of Virginia, Kentucky, -Maryland, etc., which are used mainly for chewing, while -<span class='pageno' id='Page_51'>51</span>the Cuban, Turkish, Connecticut, Sumatra, etc., are considered -better for cigars. All these tobaccos may vary again in species, -as, for instance, there are the Orinoco, Cienfuegos, White Stem, -One Sucker, Isabella, White Barley, Fiji Orinoco, Cubani, and -many others. Havana or Cuban tobacco has long held the palm -over all the world for making the most exquisitely flavored cigars. -The aromatic principles on which its value depends can only be -developed under a warm, moist climate.</p> - -<h3 class='c022'>Chewing Tobacco</h3> - -<p class='c023'>Is used both in the “<span class='fss'>PLUG</span>” form and as “<span class='fss'>FINE CUT</span>,” and in some -localities preference is given to the one, while little of the other -is sold. The New England and some of the Western States take their -chewing tobacco largely in plugs, while the Middle States take -more kindly to the fine cut. Detroit has a national reputation for -the manufacture of fine cut tobaccos, which are extensively sold -in tin foil and paper packages, and in bulk, in pails, etc. There -are many hundreds of brands of chewing tobacco, both plug and -fine cut. Some are the natural leaf, while others are sweetened; -so that the most diversified tastes may be satisfied.</p> - -<h3 class='c022'>Smoking Tobacco.</h3> - -<p class='c023'>North Carolina, Virginia, and Kentucky are foremost among the -States in the manufacture of the smoking tobaccos, which are -almost infinite in variety and sold in all sorts of packages. Among -them are the “Long” and “Short cut,” “Navy Clippings,” “Granulated,” -“Nigger Head,” “Sweet Spun Roll,” “Golden Cavendish,” -“Durham,” “Fruits and Flowers,” “Seal of North Carolina,” -“Seal of Virginia,” and many others, besides imported -varieties, as Persian, Latakia, Havana, etc. In addition to smoking -tobaccos, many grocers keep a full assortment of <span class='fss'>PIPES</span>, from -the common clay up, through all kinds of briar and applewood -pipes to the genuine meerschaum goods of every style and quality.</p> - -<h3 class='c022'>Cigars.</h3> - -<p class='c023'>The value of a cigar depends not only on the quality of the -leaf, but largely also on the mode of manufacture. If rolled too -hard or too loosely, it will burn badly.</p> - -<div> - <span class='pageno' id='Page_52'>52</span> -<h3 class='c022'>Why a Cigar Should Burn Well.</h3> -</div> - -<p class='c023'>The best burning leaves must be used for wraps; if not, the -air has no access to the inside burning parts, and the empyreumatical -substances are volatilized without being decomposed. Such -cigars make much smoke and smell disagreeably. If the cigar -burns well, more of the nicotine is consumed and decomposed. -Cigars, therefore, which contain little nicotine and burn poorly, -are more narcotic in their effects than well burning cigars which -contain a greater quantity of nicotine. Hence, the leaves of the -Connecticut or “Seed leaf” tobacco, which burn freely and well, -are much used for wrappers for cigars filled with Havana tobacco. -Within recent years, however, the handsome leaved Sumatra -tobacco is quite largely used for wrappers upon medium priced -cigars, as it burns better than Cuban tobacco.</p> - -<h3 class='c022'>Quality of Cigars.</h3> - -<p class='c023'>The real excellence of a very high-priced cigar is not in proportion -to its cost, which depends largely on its size and the fancy -of the buyer. For instance, a 50-cent cigar will burn no better -nor be much, if any more fragrant than a 25-cent cigar. It may -be larger, and the large Havana leaves, free from veins and suitable -for use as wrappers for fine, large cigars are so scarce and -high, as to enhance their cost out of all proportion to that of an -equally well flavored, though smaller cigar. In fact, 10 or 15 -cents should procure as good a medium sized cigar as average -people care to smoke. The dude’s dollar cigar is not much, if any -better, except as fancy makes it so.</p> - -<p class='c021'>Many of the 5-cent cigars sold so extensively, contain a large -proportion of Havana tobacco, and make a fairly fragrant and -pleasant smoke. It is said that there are upwards of 100,000 open -and proprietary brands of cigars on the market.</p> - -<p class='c021'><span class='sc'>Cigarettes.</span>—The sale of these little paper tubes filled with -tobacco, has grown enormously within a few years and is still increasing. -It is whispered that the ladies even, sometimes seek to find -in them a whiff of the solace and comfort their brothers and -<span class='pageno' id='Page_53'>53</span>husbands find in the pipe or cigar. There are many favorite -brands on the market.</p> - -<p class='c021'><span class='sc'>Snuff.</span>—This article which is made from the stems and refuse -of the tobacco, or largely so, is comparatively little used in this -country; but in some sections, and especially in the South it is -sold to a considerable extent. It comes in bulk and in jars, bottles, -bladders, and packets. Among the varieties are “Carolina -Sweet” and plain Scotch Snuff, Maccaboy and coarse French -Rappee, scented or plain.</p> - -<div> - <h2 class='c011'>SOAP.</h2> -</div> - -<p class='c020'>Soap is made by boiling down oils or fats in a water solution of -caustic soda or potash. Through the acid properties of the fats, -the oleine, stearine, margarine, etc., which they contain, combine -with the alkali to produce the saponified compound.</p> - -<p class='c021'>Hard soap is made with soda; soft soap with potash. The -more oleine in the fat, the softer the soap; the more stearine the -harder. Rosin is also largely used, sometimes to the extent of -one-third the weight of the soap. It increases its hardness, -makes it dissolve easier in water and forms a more copious lather.</p> - -<h3 class='c022'>The Most Economical Soap.</h3> - -<p class='c023'>Soap may be two-thirds water and still remain solid. Even -dry, hard soap contains 20 or 25 per cent. of moisture. An excess -of water causes soap to waste or dissolve too freely in use; hence, -as soap is perpetually losing water by evaporation, the most economical -to buy is that with some age and moderately dry, yet not -so much dried that it will not dissolve readily and make a good -lather or suds.</p> - -<h3 class='c022'>Effects of Strong Soap on Fabrics.</h3> - -<p class='c023'>Soap must not be strong enough to injure fabrics or discharge -colors, yet sufficiently powerful to render grease and dirt soluble, -so that it may be washed away in water. Rosin soap hardens the -fibers of wool, and alkalies, if used to excess, shrink woolen fabrics. -<span class='pageno' id='Page_54'>54</span>Hard water, or that containing lime or magnesia, more or less -decomposes soap, and it floats on the surface as a greasy scum. -But if an oily film rises to the top of soft water, it shows that -the fat in the soap is not all saponified. Soft water is better than -hard for fabrics.</p> - -<h3 class='c022'>What Soaps Are Made Of.</h3> - -<p class='c023'><span class='sc'>Common Yellow Bar Soap</span> contains soda with fat and rosin. -<span class='sc'>White Soap</span> consists of tallow and soda. <span class='sc'>Castile Soap</span> is made -of olive oil and soda. <span class='sc'>Common Fancy Soaps</span> are mainly ordinary -soap colored and scented. Real <span class='sc'>Brown Windsor Soap</span> is made -of goat tallow, olive oil and soda. <span class='sc'>Transparent Soaps</span> are those -which have been dissolved in alcohol. <span class='sc'>Fine Toilet Soaps</span> are -made with as little alkali as possible, of almond, palm or olive -oil, suet, lard, etc., colored and perfumed.</p> - -<p class='c021'><span class='sc'>Shaving Soaps</span> and <span class='sc'>Creams</span> are made either with soda or potash, -of fine tallow or cocoanut oil, which has the property of -making a strong lather. <span class='sc'>Mottled Soaps</span> owe their variegations -of color to the use of iron oxides. It is said that these cannot be -effectively applied if the soap contains an excess of water, and -that more skill is required to make good blue mottled soap than -any other. The more any soap is worked over, or remelted, -cooled, etc., the better it becomes.</p> - -<h3 class='c022'>A Wide Range of Choice.</h3> - -<p class='c023'>There is a great variety of soaps upon the market, and language -has been ransacked to find appropriate names for them. Among -them are “<span class='sc'>Family</span>,” “<span class='sc'>Laundry</span>,” “<span class='sc'>Ivory</span>,” “<span class='sc'>Best Soap</span>,” -“<span class='sc'>Electric</span>,” “<span class='sc'>Ozone</span>,” “<span class='sc'>Borax</span>,” “<span class='sc'>Sand Soap</span>,” “<span class='sc'>Silver Soap</span>,” -“<span class='sc'>Sapolio</span>,” etc., and many scouring and detergent articles, as -“<span class='sc'>Pearline</span>,” “<span class='sc'>Soapine</span>,” “<span class='sc'>Scourene</span>,” “<span class='sc'>Washing Compound</span>,” -“<span class='sc'>Washing Crystal</span>,” etc.</p> - -<p class='c021'>In Toilet Soaps there is an equally wide range of choice, embracing -every color and variegation of color, and every perfume -that is agreeable to the smell. Soaps are also charged with disinfecting -substances, as carbolic acid, etc., and variously medicated -with sulphur, camphor, glycerine, and other materials for -softening and healing the skin.</p> - -<div> - <span class='pageno' id='Page_55'>55</span> -<h3 class='c022'>STARCH.</h3> -</div> - -<p class='c023'>Laundry starch is mostly made from corn. The grain is crushed -and fermented to a degree, when the starch is washed out and allowed -to settle in large vats. The best qualities are washed and -settled again and again; the number of washings grading the -strength, purity and cost. Potato starch is more costly than corn -starch, and, as it gives a softer finish to fabrics, is chiefly used by -manufacturers. Corn starch for culinary purposes is thoroughly -washed, purified and deodorized. Laundry starch should never -be eaten.</p> - -<p class='c021'>The best laundry starch is in large, hard, flinty crystals; such -indicate a stronger starch, containing less moisture than that with -small or soft crystals. Laundry starch comes in bulk or boxes, -and in paper packages. There are many fancy proprietary brands -of starch, as “<span class='sc'>Ivory</span>,” “<span class='sc'>Ivorine</span>,” “<span class='sc'>Gloss</span>,” “<span class='sc'>Satin Gloss</span>,” -“<span class='sc'>Silver Gloss</span>,” “<span class='sc'>Gloss Polish</span>,” “<span class='sc'>Elastic</span>,” etc. Some of them -are powdered, and contain borax, wax, or gum, etc., and are -scented with winter-green, etc. Such come higher than the better -grades of laundry starch in crystals, but it is a question if they -are proportionately superior for family use. <span class='sc'>Starch polishes</span> -are preparations of spermaceti, wax, or paraffine.</p> - -<h3 class='c022'>Blueing (Laundry).</h3> - -<p class='c023'>This article may be had in balls, powders, or in a liquid form. -There are a goodly number of proprietary brands, some of which -give a tint which appears somewhat greenish when placed by the -side of a pure and delicate blue. The coloring principle is usually -indigo, Prussian blue, or the favorite ultramarine. The most satisfactory -laundry blueing is that which is really and intensely blue -in tint, and which is most completely soluble in water, so that it -will be well distributed and not make the clothes look streaked.</p> - -<h3 class='c022'>Candles.</h3> - -<p class='c023'>In some sections, candles form an important article of trade. -They are now made in a great variety of exquisite tints by the use -of analine colors of various sizes and weights, and with patent -self-fitting ends. The more costly kinds are made of spermaceti, -<span class='pageno' id='Page_56'>56</span>wax, stearine, paraffine, etc., down to the pressed, adamantine, -and common tallow candles. Some carry embossed and handsome -decalcomania decorations and are either white, blue, green, pink, -yellow, red, etc., or assorted. There are “<span class='sc'>Boudoir</span>,” “<span class='sc'>Piano</span>,” -“<span class='sc'>Cleopatra</span>,” “<span class='sc'>Cable</span>,” and “<span class='sc'>Flag</span>” candles, wax “<span class='sc'>Night -Lights</span>,” “<span class='sc'>Christmas Tree Candles</span>,” and wax “<span class='sc'>Gas -Lighters</span>,” warranted not to drip.</p> - -<p class='c021'><span class='sc'>Brushes.</span>—No domestic article is in more common use than the -brush in its various forms. The best bristles come from the wild -hog of Russia and Poland. The whitest and finest are used for -paint, tooth, hat, hair, and clothes brushes. Some brushes are -made with one tuft only, like the paint brush, others with many. -The best are “Wire drawn;” that is, the tufts are bent double to -form loops through which wires are passed, to draw and hold them -firmly into the holes of the base. Others have the tufts wedged -or glued in. Brushes are made with long and short handles, -and of every conceivable form and quality, from “Sink scrubs” -upward.</p> - -<p class='c021'><span class='sc'>Brooms.</span>—The finer the corn the better the broom. A natural -green color indicates toughness and flexibility, and such corn is -better than that which is of a sickly yellow or lemon color. But -the latter is often given the desired green tint by artificial colorings. -Plain or unpainted handles are best, good brooms weigh -25 to 30 pounds to the dozen, but extra large and heavy ones are -made weighing 40 to 50 pounds.</p> - -<p class='c021'><span class='sc'>Washboards.</span>—There are fifty or more varieties of these “Monday -Morning Pianos.” Metal scrubbers are preferred to wood, -which is liable to splinter, wound the fingers, and tear the clothes. -And a plain crimp is better for fabrics than a rougher crimp, although -the latter may extract the dirt quicker. A favorite variety -have adjustable chest protectors. <span class='sc'>Clothes pins</span> are of two kinds, -the old fashioned and the spring clasp. The latter are little used.</p> - -<p class='c021'><span class='sc'>Mops.</span>—There are two kinds in the stores; one of twisted twine, -which is generally thought to be most durable, the other of cotton -and less expensive.</p> - -<p class='c021'><span class='pageno' id='Page_57'>57</span><span class='sc'>Stove Polish.</span>—This is chiefly plumbago or black lead. -Among the favorite brands are “<span class='sc'>Dixon</span>,” “<span class='sc'>Rising Sun</span>,” “A. -B. C.,” etc. There is also a liquid preparation or “Enamel,” said -to give a good polish without dust or smell, and with little -labor.</p> - -<p class='c021'><span class='sc'>Blacking.</span>—The best is that which will, without injury to the -leather, most easily and quickly give a handsome and durable -polish. Besides the excellent domestic varieties, there are the -French Marcerou, and Jacquot’s, in tin boxes, which are reliable -and but little more expensive, and the old time Day & Martin’s -blacking in stone jugs. For ladies’ use there are many domestic -and imported <span class='fss'>SHOE DRESSINGS</span> in liquid form, which require no -rubbing.</p> - -<p class='c021'><span class='sc'>Matches.</span>—Common sulphur matches are made both square and -round, and come packed in various kinds of boxes and papers. -<span class='sc'>Parlor matches</span>, of American, Swedish, and other foreign manufacture, -are made without sulphur; and chloride of potash, antimony, -etc., are often used instead of phosphorus. The splints are -sometimes soaked in oil or paraffine to make them burn freely. <span class='sc'>Safety -Matches</span> have the phosphorus on sand paper and the other materials -on the ends of the splints, and neither can be ignited except -by friction with the other. There are many kinds of <span class='fss'>WAX -TAPERS</span>, “<span class='sc'>Flaming Lights</span>,” etc.</p> - -<p class='c021'><span class='sc'>Seeds.</span>—The raising of seeds has become a large industry. -Leading producers make careful tests of all their seeds, and even -offer valuable prizes for the best vegetables and flowers grown -from them. Some grocers lay in every season a fresh and full -supply of all the seeds used in the garden or field, and they are -almost always reliable.</p> - -<p class='c021'><span class='sc'>Birdseed</span>, <span class='sc'>Food</span>, <span class='fss'>ETC.</span>—Canary seed comes both in bulk and -pound packages, either alone or mixed with millet, German rape -seed, etc.; many packages contain a piece of cuttle fish bone. -There are <span class='fss'>BIRD GRAVEL</span>, <span class='fss'>BIRD PEPPER</span>, <span class='fss'>MOCKING BIRD FOOD</span> in -bottles, etc.</p> - -<p class='c021'><span class='pageno' id='Page_58'>58</span><span class='sc'>Insect Powder.</span>—There are a number of these vegetable preparations -which are effective, if genuine and unadulterated, as the -<span class='sc'>Persian</span>, <span class='sc'>Buhach</span> (or Californian), <span class='sc'>Dalmatian</span>, etc.</p> - -<p class='c021'><span class='sc'>Disinfectants.</span>—Chloride of Lime in various sized packages of -tin and paper, and various liquid preparations in bottles and kegs, -are put up for domestic use.</p> - -<p class='c021'><span class='sc'>Pails.</span>—Ordinary water pails have either 2 or 3 hoops. Those -not painted on the inside are preferred. Wood pulp pails give -good satisfaction, and a new pail with sunken hoops is just coming -into market.</p> - -<h3 class='c022'>Grocers’ Sundries.</h3> - -<p class='c023'>Among other articles sometimes kept by the grocer, may be -mentioned: Irish Moss, Anatto and other butter colorings, Licorice, -Chewing Gum, Fruit Juices, Hops, Rennet, Ink, Paper and -Pens, Pencils, Slates, Mucilage, Playing Cards, Beeswax, Cement, -Concentrated Potash, Lye, Lime, Chalk, Oils, Kerosene, Dyes, -Paints dry and mixed; Rosin, Tar, Turpentine, White Lead, -Varnishes, Indigo, Glue, Putty, Powder, Shot, Caps, Wads, Axle -Grease, Curry Combs, Condition Powders, Can Openers, Cordage, -Coffee Mills, Bath Brick, Polishing Powder, Wick, Baskets, -Boxes in Nests, Tubs, Dippers, Measures, Lemon Squeezers, -Mouse Traps, <a id='tn060'></a>Sieves, Feather Dusters, Rolling Pins, Ax Handles, -Tacks, Crockery, Glass and Stone Ware, <a id='tn061'></a>Borax, Bay Rum, Ammonia, Sponges, Camphor, Sal Soda, -Perfumes, Plasters, Fly Killer Paper, Witch Hazel, and a great -variety of standard drugs and proprietary medicines.</p> - -<div> - <span class='pageno' id='Page_59'>59</span> - <h2 class='c011'>WINES AND LIQUORS.</h2> -</div> - -<p class='c020'>While there are some grocers who, for various reasons do not -handle these products, there are also many who keep for the -family use of their customers a full line of choice wines, malt -beverages, and distilled liquors. This work would therefore be -incomplete without reference to these articles, and it is believed -that the few facts given below concerning them will be found -interesting and instructive.</p> - -<h3 class='c022'>WINES.</h3> - -<p class='c023'>Pure wine is merely grape juice fermented. When the sugar -of the grape is wholly or nearly converted by fermentation into -natural vinous spirits or alcohol, the result is a <span class='fss'>STILL</span> or <span class='fss'>DRY -WINE</span>. If the sugar is very abundant, as in overripe grapes, and -a considerable portion of it remains unfermented, a <span class='fss'>SWEET WINE</span> -like Tokay or Malmsey is produced. When fermentation has proceeded -to a certain stage and the liquid is bottled, so that it continues -to ferment and produce carbonic acid gas, the result is an -effervescent wine, as <span class='fss'>SPARKLING CHAMPAGNE</span>. If, during fermentation, -the process be arrested by the addition of alcohol, certain -vegetable substances are retained in the liquid, and such wines as -<span class='fss'>PORT</span> and <span class='fss'>SHERRY</span> are the product.</p> - -<h3 class='c022'>Composition of Wines.</h3> - -<p class='c023'>Wines, as well as all varieties of malt and spirituous liquors, owe -their intoxicating qualities to alcohol. But the medical and dietetic -qualities of wine are not solely due to it; a mixture of water -and alcohol, or whiskey of equal strength, has a very different -effect on the animal economy. Pure wines contain also natural -acids, sugar, ethers, albumen, phosphates, etc. Their value is, -however, mainly determined by their “Bouquet” or flavor, produced -by substances natural to the grapes, heightened and rendered -more delicate by fermentation.</p> - -<div> - <span class='pageno' id='Page_60'>60</span> -<h3 class='c022'>Alcohol and Acids in Wine.</h3> -</div> - -<p class='c023'>The quantity of alcohol in natural wine from grapes, varies -between 5 and 12 per cent.; the quantity of free acid from 3 to 7 -per cent. If more of the latter be present, the wine tastes excessively -sour, and is less easily digested; but some acid in wine -is essential, and contributes much to its flavor and virtues. Besides -the natural acids which exist in the juice of the grape, cheap -and inferior wines often contain, also, the hurtful acids of spoiling, -showing the approach to vinegar.</p> - -<h3 class='c022'>WINES OF THE WORLD.</h3> - -<h4 class='c022'>France.</h4> - -<p class='c023'>Even a bird’s-eye glance at the wines of the world, might easily -fill a volume. There are the superb French wines of Burgundy -and Champagne, which ancient Provinces are now almost one -splendid, continuous vineyard; and the Clarets, Sauternes, etc. -of Bordeaux and <a id='tn062'></a>Languedoc. Medoc and Haut Medoc are known -to wine lovers everywhere, for here are the famous vineyards -of the Chateau Lafitte, owned by Baron Rothschild; the Chateaux -<a id='tn062-2'></a>Margaux, Latour, and many others.</p> - -<h4 class='c022'>The Wines of Germany.</h4> - -<p class='c023'>The principal wine districts of Germany are the valleys of the -Rhine and Moselle and their tributaries, whence come the well -known Hock and the red and white wines, which, though sometimes -rather thin and deficient in flavor, are never colored, plastered, -boiled, or have spirits added to them, and are therefore -natural and wholesome. Here also is the renowned Johannisberg -Castle vineyard, owned by the family of Prince Meternich. Every -bottle of this wine bears his family arms, and it is the beverage of -Emperors and Kings. By reason of its exquisite “Bouquet” it is -pronounced “The finest and costliest drink on earth.”</p> - -<h4 class='c022'>Wines of Hungary, Italy, Spain, etc.</h4> - -<p class='c023'>Hungary sends forth her “Imperial” opal-tinted Tokay wines, -made of overripe grapes, from which the juices are never squeezed -but allowed to drop; other Hungarian wines are as dry as those of -France, as mellow as those of Germany, and more fragrant than -<span class='pageno' id='Page_61'>61</span>the choicest of Spain. Italy, Spain and Portugal produce wines -of much repute, but neither of the latter two countries make -sparkling wines; they supply Sherry and Port which generally have -spirits added to them.</p> - -<h4 class='c022'>American Wines.</h4> - -<p class='c023'>The wines of California and other sections of the United States -are rapidly rising in popular estimation, and the time is probably -not far distant when they will rival those of any part of the world. -The consumption of domestic vintages increases with the constant -improvement in their quality, which follows the slowly acquired -knowledge, as to the best methods of turning the luscious juices -of our own abundant grapes into wine.</p> - -<h4 class='c022'>Champagne.</h4> - -<p class='c023'>The French make four varieties of champagne, viz.: <span class='sc'>Non-Mousseux</span>, -<span class='sc'>Cremant</span>, <span class='sc'>Mousseux</span>, and <span class='sc'>Grand-Mousseux</span>. The first -is fully fermented wine, fined, drawn into bottles, and allowed to -rest a long time. <span class='sc'>Cremant</span> is moderately sparkling. <span class='sc'>Mousseux</span> -throws out its cork with an audible report and begins gently to -overflow. <span class='sc'>Grand-Mousseux</span> pops out the cork with a loud -noise and overflows with much foam, as it has the pressure of five -atmospheres. A sound, rather dry champagne is said to be one -of the best of remedies for impaired digestion.</p> - -<h4 class='c022'>Good and Poor Champagne.</h4> - -<p class='c023'>Good champagne throws up for a long time after being opened -a continuous stream of small, sparkling bubbles of gas:</p> - -<div class='lg-container-b c029'> - <div class='linegroup'> - <div class='group'> - <div class='line'>“Each sunset ray, that mixed by chance</div> - <div class='line in2'>With the wine’s diamond, showed</div> - <div class='line'>How sunbeams may be taught to dance.”</div> - </div> - </div> -</div> - -<p class='c021'>Even after hours of exposure, when it has lost all its excess of -carbonic acid, good champagne still retains the characteristic flavor -of true wine, while an inferior sparkling wine becomes, after -exposure, almost as insipid as a mixture of sugar and water. The -best are made from the first pressings of the grape. Those made -from a third, fourth or fifth pressing require the addition of sugar -and are cloying and far inferior in flavor. Imitation champagnes -are made by sweetening any ordinary still wines or cider -and charging them with carbonic acid gas.</p> - -<div> - <span class='pageno' id='Page_62'>62</span> -<h3 class='c022'>MALT LIQUORS.</h3> -</div> - -<p class='c023'>Malt liquors, properly so called, should be made only of malted -barley, hops, yeast and water, but other materials are also used. -<span class='sc'>Porter</span> is a beer of a high percentage of alcohol and made from -malt dried at a high temperature, which gives it its dark color. -<span class='sc'>Ale</span> is pale beer with considerable alcohol and made of pale malt, -with more hop extract than porter.</p> - -<p class='c021'>As every per cent. of sugar in the malt yields by fermentation -about half a per cent. of alcohol, it is evident that ale, porter, and -lager beer are stronger or weaker, as more or less malt is used in -making them.</p> - -<h3 class='c022'>ALCOHOL IN BEERS.</h3> - -<p class='c023'><span class='sc'>Beers</span> are stimulating from their alcohol and refreshing from -their carbonic acid, besides being tonic and somewhat nutritive. -The oil of the hops gives them aroma and the lupulin they contain -soothes the nerves. Their taste is vinous, sweetish, and bitter at the -same time. The quantity of alcohol in malt liquors was given by -Prof. Englehardt, as the result of analyses made for the N. Y. -State Board of Health, in 1885, as follows.</p> - -<table class='table8' summary=''> - <tr> - <th class='c024'></th> - <th class='c026'></th> - <th class='c025'></th> - <th class='c027'>Per cent of alcohol<br /> by weight.</th> - </tr> - <tr> - <td class='c026' colspan='2'>Lager, average</td> - <td class='c025'>192 samples</td> - <td class='c030'>3.754</td> - </tr> - <tr> - <td class='c026'>Ale</td> - <td class='c026'>“</td> - <td class='c025'>199 samples</td> - <td class='c030'>4.622</td> - </tr> - <tr> - <td class='c026'>Porter</td> - <td class='c026'>”</td> - <td class='c025'>70 samples</td> - <td class='c030'>4.462</td> - </tr> - <tr> - <td class='c026'>Weiss Beer</td> - <td class='c026'>“</td> - <td class='c025'>28 samples</td> - <td class='c030'>2.356</td> - </tr> -</table> - -<h3 class='c022'>Beer Adulterations.</h3> - -<p class='c023'>It has been popularly supposed that beer is much adulterated. -But the result of many analyses made by Mr. C. A. Crampton, for -the Department of Agriculture at Washington, last year, show -him “That beer is as free from adulteration as most other articles -of consumption, and more so than some.” The analyst found -that, practically, no foreign bitters other than hops were used; -but he also found that nearly one quarter of the samples analyzed -contained, as a preservative, the <a id='tn064'></a>unwholesome salicylic acid. This -powerful drug is also largely used in the manufacture of cheap -wines, etc., and the practice should be rigidly prohibited.</p> - -<p class='c021'><span class='pageno' id='Page_63'>63</span><span class='sc'>Ginger Ale</span> is made by fermenting sweetened water, to which -extract of ginger has been added, to such a degree as to generate -carbonic acid gas and become effervescent. It is a <a id='tn065'></a>healthful and -agreeable beverage, containing some alcohol and being slightly -stimulant.</p> - -<p class='c021'><span class='sc'>Good Cider</span> contains 3 to 5 per cent. of alcohol. It is made -from the fermented juice of apples. Many grown people acquired -their fondness for cider on the “Old Farm” in childhood. It is -sold by grocers in bulk, and is also bottled extensively and sold as -“Champagne cider,” and quite often as champagne.</p> - -<h3 class='c022'>DISTILLED LIQUORS.</h3> - -<p class='c023'>The disagreeable taste of freshly distilled ardent spirits is -due to the presence of fusil oil and other empyreumatic substances, -which time alone can transform into harmless ethers which smell -and taste agreeably, and produce an exhilaration over and above -that of the alcohol which holds them in solution. Spirits can be -distilled from any vegetable matter which will yield alcohol, yet -many substances yield only a rasping, nauseous or flavorless liquor, -which age does not improve. To some of these products, artificial -flavors and color are given and the imitation articles are thus -placed on the market. But true whiskey, brandy, etc., have a -specific and original flavor of their own, and contain vegetable -oils and acids.</p> - -<h3 class='c022'>Alcohol in Liquors.</h3> - -<p class='c023'>The following table shows the proportion of alcohol (by volume) -in the various liquors.</p> - -<table class='table9' summary=''> - <tr> - <th class='c024'></th> - <th class='c026'></th> - <th class='c027'>Volume of Alcohol,<br /> per cent.</th> - </tr> - <tr> - <td class='c026' colspan='2'><a id='tn065-2'></a>Cognac Brandy</td> - <td class='c030'>55 to 70</td> - </tr> - <tr> - <td class='c026' colspan='2'>Arrack, made from Rice</td> - <td class='c030'>60 to 61</td> - </tr> - <tr> - <td class='c026'>Whiskey,</td> - <td class='c026'>American</td> - <td class='c030'>60</td> - </tr> - <tr> - <td class='c031'>“</td> - <td class='c026'>Scotch</td> - <td class='c030'>50 to 51</td> - </tr> - <tr> - <td class='c031'>”</td> - <td class='c026'>Irish</td> - <td class='c030'>50</td> - </tr> - <tr> - <td class='c026'></td> - <td class='c026'>Rum</td> - <td class='c030'>49-7</td> - </tr> - <tr> - <td class='c026'></td> - <td class='c026'>Gin</td> - <td class='c030'>47-8</td> - </tr> -</table> - -<p class='c021'><span class='sc'>Brandy.</span>—This is made from wine; that from white grapes is -preferred and it requires about seven bottles of wine to make one -<span class='pageno' id='Page_64'>64</span>of brandy. Even the best <a id='tn066'></a>Cognac is burning and rough until kept -for two or three years, and it improves with increased age, until, -when thirty or forty years old, it develops a flavor somewhat -similar to that of vanilla.</p> - -<p class='c021'><span class='sc'>Whiskey</span> is a spirit distilled either from fermented malt, rye, -barley, oats, wheat or corn. The very best and sweetest grain is -only used for making good whiskey. American whiskey is more -easily obtained pure than perhaps any spirituous liquor and is -therefore more reliable in this country. The name whiskey is a -corruption of the Erse and Irish word <i>Usquebaugh</i>, “Water of Life,” -the French <i>Eau de Vie</i>.</p> - -<p class='c021'><span class='sc'>Rum</span> is made from distilled molasses and skimmings from the -boiling sugar.</p> - -<p class='c021'><span class='sc'>Gin</span> is distilled from unmalted grain, the product being rectified -and flavored with juniper berries.</p> - -<h3 class='c022'>Favorite Brands.</h3> - -<p class='c023'><span class='sc'>Champagnes</span> come in quarts and pints, <i>Sec</i> or “Dry,” “Extra -Dry,” etc. Among favorite Brands are those of <a id='tn066-2'></a>Heidsieck, Mumm, -Roederer, Cliquot, Bouché, Morizet, Pommery, Delbeck, etc.; the -<span class='sc'>American</span> Champagnes of California, Urbanna, Pleasant Valley, -etc., besides various imitation sparkling wines. Among favorite -<span class='sc'>Clarets</span> are St. Julien, Medoc, St. Emillion, St. Estephe, Floirac, -Pontet Canet, Chateaux Margaux, Lafitte, La Rose, etc.; also the -<span class='sc'>Sauternes</span> and <span class='sc'>White Wines</span> of Graves; Barsac, Chateaux, -Yquem, Latour, etc. There are the Johannisberger, Hockheimer, -<a id='tn066-3'></a>Rüdesheimer, Marcobrunner of the <span class='sc'>Rhine</span>; the <span class='sc'>Italien</span> -Capri, Falerno and Chianti; Port, Sherry and Madeira of various -brands; and Claret, Port, Sherry, Muscatel, Angelica, Tokay, and -other vintages of <span class='sc'>American make</span>.</p> - -<p class='c021'><span class='sc'>Cordials</span> include Anisette, Benedictine, <a id='tn066-4'></a>Curaçao, Chartreuse, -Maraschino, <a id='tn066-5'></a>Kirschwasser, Kummel, <a id='tn066-6'></a>Chocolate, Ginger, Raspberry, -Rock and Rye, and Absynthe. There are Ales, Porter, Stout, -Lager Beer, Peach and Apple cider, Orgeat, Soda and Sarsaparilla. -Favorite Brandies are those of Otard, Hennessy, Martelle, Robin, -Seignette, Dupin, and good California Brandy; also Blackberry, -Cherry, Ginger, Peach and Cider Brandies. Besides scores of -fine <span class='sc'>American Whiskeys</span>, there are the <span class='sc'>Scotch</span> Thistle and -<span class='sc'>Irish</span> Cruiskeen Lawn; Old Tom, London, Holland and Geneva -<span class='sc'>Gins</span>; St. Croix, Jamaica and N. E. <span class='sc'>Rums</span>. Many Grocers keep -also a supply of <span class='sc'>Natural</span> and <span class='sc'>Artificial Mineral Waters</span>, as -the Congress, Hathorn, etc., of Saratoga; Carlsbad, Seltzer, Clysmic, -Vichy, Apollonaris, Williams Quelle, Lithia, Hunyadi; and a -<a id='tn066-variety'></a>variety of Bitter Waters.</p> - -<div> - <h2 class='c011'>Transcriber’s Notes</h2> -</div> - -<table class='table10' summary=''> - <tr> - <th class='c026'>Printed</th> - <th class='c026'>Corrected</th> - <th class='c025'>Page</th> - <th class='c027'></th> - </tr> - <tr> - <td class='c026'>Tarter</td> - <td class='c026'>Tartar</td> - <td class='c025'><a href='#tn005'>3</a></td> - <td class='c027'>Cream of Tartar</td> - </tr> - <tr> - <td class='c026'>Marmelades</td> - <td class='c026'>Marmalades</td> - <td class='c025'><a href='#tn005-marmalades'>3</a></td> - <td class='c027'>Marmalades</td> - </tr> - <tr> - <td class='c026'>molases</td> - <td class='c026'>molasses</td> - <td class='c025'><a href='#tn007'>5</a></td> - <td class='c027'>molasses and whale oil.</td> - </tr> - <tr> - <td class='c026'><span class='fss'>SELF-RAISING</span></td> - <td class='c026'><span class='fss'>SELF-RAISING</span>,</td> - <td class='c025'><a href='#tn016'>14</a></td> - <td class='c027'>wheat granulated, <span class='fss'>SELF-RAISING</span>,</td> - </tr> - <tr> - <td class='c026'><span class='fss'>VERMICILLI</span></td> - <td class='c026'><span class='fss'>VERMICELLI</span></td> - <td class='c025'><a href='#tn019'>17</a></td> - <td class='c027'><span class='fss'>VERMICELLI</span>, <span class='sc'>Spaghetti</span>.</td> - </tr> - <tr> - <td class='c026'>disagreeble</td> - <td class='c026'>disagreeable</td> - <td class='c025'><a href='#tn020'>18</a></td> - <td class='c027'>is very disagreeable,</td> - </tr> - <tr> - <td class='c026'>peeple</td> - <td class='c026'>people</td> - <td class='c025'><a href='#tn029'>27</a></td> - <td class='c027'>but some people seem</td> - </tr> - <tr> - <td class='c026'><span class='sc'>Firsts</span>’</td> - <td class='c026'><span class='sc'>Firsts</span>”</td> - <td class='c025'><a href='#tn032'>30</a></td> - <td class='c027'><span class='sc'>Firsts</span>” must be a grade</td> - </tr> - <tr> - <td class='c026'>semi transparent</td> - <td class='c026'>semi-transparent</td> - <td class='c025'><a href='#tn035'>33</a></td> - <td class='c027'>and is semi-transparent before</td> - </tr> - <tr> - <td class='c026'>exhilerating</td> - <td class='c026'>exhilarating</td> - <td class='c025'><a href='#tn038'>36</a></td> - <td class='c027'>its exhilarating properties</td> - </tr> - <tr> - <td class='c026'>piminto</td> - <td class='c026'>pimento</td> - <td class='c025'><a href='#tn043'>41</a></td> - <td class='c027'>oil pressed out, with pimento</td> - </tr> - <tr> - <td class='c026'>unground</td> - <td class='c026'>unground.</td> - <td class='c025'><a href='#tn043-period'>41</a></td> - <td class='c027'>sold whole or unground.</td> - </tr> - <tr> - <td class='c026'>potatoe</td> - <td class='c026'>potato</td> - <td class='c025'><a href='#tn049'>47</a></td> - <td class='c027'>tuber like the potato;</td> - </tr> - <tr> - <td class='c026'>crystalize</td> - <td class='c026'>crystallize</td> - <td class='c025'><a href='#tn051'>49</a></td> - <td class='c027'>crystallize the grape sugar</td> - </tr> - <tr> - <td class='c026'>Seives</td> - <td class='c026'>Sieves</td> - <td class='c025'><a href='#tn060'>58</a></td> - <td class='c027'>Sieves, Feather Dusters,</td> - </tr> - <tr> - <td class='c026'>Lauguedoc</td> - <td class='c026'>Languedoc</td> - <td class='c025'><a href='#tn062'>60</a></td> - <td class='c027'>of Bordeaux and Languedoc.</td> - </tr> - <tr> - <td class='c026'>Margeaux</td> - <td class='c026'>Margaux</td> - <td class='c025'><a href='#tn062-2'>60</a></td> - <td class='c027'>Margaux, Latour, and many</td> - </tr> - <tr> - <td class='c026'>unwholsome</td> - <td class='c026'>unwholesome</td> - <td class='c025'><a href='#tn064'>62</a></td> - <td class='c027'>unwholesome salicylic acid.</td> - </tr> - <tr> - <td class='c026'>heathful</td> - <td class='c026'>healthful</td> - <td class='c025'><a href='#tn065'>63</a></td> - <td class='c027'>It is a healthful and</td> - </tr> - <tr> - <td class='c026'>Cogñac</td> - <td class='c026'>Cognac</td> - <td class='c025'><a href='#tn065-2'>63</a></td> - <td class='c027'>Cognac Brandy</td> - </tr> - <tr> - <td class='c026'>Cogñac</td> - <td class='c026'>Cognac</td> - <td class='c025'><a href='#tn066'>64</a></td> - <td class='c027'>Cognac is burning and rough</td> - </tr> - <tr> - <td class='c026'>Heidseick</td> - <td class='c026'>Heidsieck</td> - <td class='c025'><a href='#tn066-2'>64</a></td> - <td class='c027'>are those of Heidsieck, Mumm</td> - </tr> - <tr> - <td class='c026'>Rudescheimer</td> - <td class='c026'>Rüdesheimer</td> - <td class='c025'><a href='#tn066-3'>64</a></td> - <td class='c027'>Rüdesheimer, Marcobrunner of the</td> - </tr> - <tr> - <td class='c026'>Curaçoa</td> - <td class='c026'>Curaçao</td> - <td class='c025'><a href='#tn066-4'>64</a></td> - <td class='c027'>Benedictine, Curaçao, Chartreuse</td> - </tr> - <tr> - <td class='c026'>Kirchwasser</td> - <td class='c026'>Kirshwasser</td> - <td class='c025'><a href='#tn066-5'>64</a></td> - <td class='c027'>Maraschino, Kirschwasser, Kummel</td> - </tr> - <tr> - <td class='c026'>Chocolat</td> - <td class='c026'>Chocolate</td> - <td class='c025'><a href='#tn066-6'>64</a></td> - <td class='c027'>Chocolate, Ginger, Raspberry,</td> - </tr> - <tr> - <td class='c026'>ariety</td> - <td class='c026'>variety</td> - <td class='c025'><a href='#tn066-variety'>64</a></td> - <td class='c027'>variety of Bitter Waters.</td> - </tr> -</table> - -<p class='c021'>On page <a href='#tn061'>59</a>, under Grocers’ Sundries, two newlines and a blank line were removed before -“Borax”.</p> - -<p class='c021'>Some irregular spellings have been retained.</p> - - - - - - - - -<pre> - - - - - -End of Project Gutenberg's Grocers' Goods, by Frederick Bartlett Goddard - -*** END OF THIS PROJECT GUTENBERG EBOOK GROCERS' GOODS *** - 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