Evening Republican, Volume 23, Number 56, Rensselaer, Jasper County, 4 March 1920 — CONDIMENTS OF MUCH VALUE [ARTICLE]

CONDIMENTS OF MUCH VALUE

Spices Used in Flavoring Not Generally Given Credit for Their Good Qualities. Some of the spices that are often employed in flavoring preserves, both of fruits and meats, have a value that is more important than the mere tickling of the palate. An investigation recently made in France shows that vinegar is not only an excellent preservative but a powerful means of killing bacteria. Ginger, black, white and red pepper have little bactericidal effect, but the action of mustard “is most marked. However, the best of all are cloves and cinnamon, which act through their essential oils (called eugenol mid cinnamic aldehyde. f La Nature remarks that these researches are highly Important, for they show that, even in the small quantities in which they are used these spices may be employed in preserving far better than chemical antiseptics, such as boric and salicylic acids, which are often added, though the French law prohibits their use. —— ;