Chapter 13

VINEGAR, SPICES, AND CONDIMENTS 193

Vinegar; Chemical Changes during Manufacture of Vinegar; Ferment Action; Materials used in Preparation of Vinegars; Characteristics of a Good Vinegar; Vinegar Solids; Acidity of Vinegar; Different Kinds of Vinegars; Standards of Purity; Adulteration of Vinegar; Characteristics of Spices; Pepper; Cayenne; Mustard; Ginger; Cinnamon and Cassia; Cloves; Allspice; Nutmeg; Adulteration of Spices and Condiments; Essential Oils of; Uses of Condiments in Preparation of Foods; Action of Condiments upon Digestion; Condiments and Natural Flavors.