Page:Mrs Beeton's Book of Household Management.djvu/1834

1644 and thereby soften the fibres of the substance, while a third purpose it fulfils is that of adding piquancy to sauces and other preparations. Citric acid, extracted from lemons, is largely employed as an anti-scorbutic. The rind of the lemon contains an essential oil of very high flavour and fragrance. This oil is contained in tiny cells on the surface of the lemon, immediately beneath which lies a white pith with a bitter, disagreeable flavour. As a rule the rind is grated, but the best way to obtain the largest amount of the essence from the lemon without encroaching on the white pith, is to pare off the rind in small, almost transparent strips with a sharp knife. The peel, preserved by boiling in syrup, forms the well-known candied peel.

Mace (Fr.—Masse).—Mace is the outer shell or husk of the nutmeg, and naturally resembles it in flavour. Its general qualities are the same as those of the nutmeg, producing an agreeable aromatic odour. When good its hue is orange-yellow.

Mustard (Fr.—Moutarde).—There are two varieties of mustard seeds. Sinapis nigra (the common) and Sinapis alba (the white). The mustard of commerce is composed of the seeds of both varieties, ground and mixed together. Mustard taken in small quantities is said to stimulate the appetite and aid digestion. The pungency of mustard is not fully developed until moistened with water; its flavour is best when freshly prepared. A pinch of salt added to mixed mustard will prevent it from becoming dry, and in some slight degree preserve its aroma.

Nutmegs (Fr.—Noix de Muscat). Nutmegs are the seeds of the nutmeg tree, known to botanists as the Myristica moschata. This tree is a native of the Molucca Islands, but is now cultivated in Java, Cayenne, Sumatra, and some of the West Indian Islands. There are two kinds of nutmegs—one wild, and long and oval-shaped, the other cultivated and nearly round: the husk which surrounds the shell of the nutmeg when growing is known as mace. This familiar spice is largely used as a flavouring: but it should be added sparingly to farinaceous preparations, for its strong aromatic flavour is greatly disliked by many. Forcemeats and similar preparations containing parsley and other herbs may have a comparatively large amount of nutmeg mixed with them, and yet the flavour of the spice will be hardly perceptible. It is generally thought that the strength of the nutmeg is spent in developing the flavour of the herbs with which it is mixed.

Pepper (Fr.—Poivre).—This valuable condiment is produced from the seed of the berries of the plant known by the name of Piper nigrum. The plant, a species of climbing vine, is a native of the East Indies, and is extensively cultivated in Malabar and the eastern islands of Borneo, Sumatra, and Java, and also in Cayenne. The berries hang on the branches of the plant in bunches: in shape they resemble the grape, but each berry grows distinct on a little stalk like currants. The same plant produces both white and black pepper. The berries, when ripe, are bright red in colour, and each contains a single seed of