Spices
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The following list contains a selection of free literature about spices:
The composition of different varieties of red peppers, Tolman, Lucius Moody, 1913
Campbell's tea, coffee and spice manual, a comprehensive trade manual on teas, coffees and spices, Campbell, Lute E, 1920
Food Adulteration and Its Detection, Jesse P. Battershall, 1887
Condiments, Spices and Flavors, Mary Elizabeth Green, 1894
Collectors' Items: Fifty Superb Recipes from Spice Islands by Spice Islands Company, Spice Islands Company, 1959
Spices, Their Histories: Valuable Information for Grocers, Robert O. Fielding, 1910
Spices, Their Nature and Growth, McCormick & Co. , 1915
The Natural Food of Man, Hereward Carrington, 1912
Spices and How to Know Them, Walter M. Gibbs, 1909