Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1881-03-11
Allspice and PimentO.

This is beautiful tree, about thir-
ty feet high, with n straight trunk
much branched above and covered
with q very smooth, gray bark. Its
dense and ever-verdant foliage gives
it, ut all times, refreshing appear
ance. The leaves vary in shape and
size, and are usually about four inches
long, resembling those of the bay,
and are of a dark, shining green.
The tree exhales an aromatic frag-
rance, especially during the months
of August and September, when the
trees are in full bloom, the blossoms
consisting of small, white flowers,
which form most delightful con-
trast with the dark green leaves.
The rich perfume which is exhaled
and waited by the gentlest breeze
makes n plantation of the trees one
of the most delightful spots imagin-
able. The berries, rs they reach us,
are of different sizes, usually about
as largeas small pea, of a brownish
color, and when broken present two
cells, each containing a black seed.
They have fragrant odor, thought
to resemble that of mixture of
cinnamon, cloves and nutmeg; hence
the name allspice, by which they are
best known in this country. Their
taste is warm, aromatic, pnngent and
slightly astringent. They impart
their flavor to water, and all their
virtues to alcohol; they also yield q
volatile oil by distillation. Pimento
is a warm, aromatic stimulapt, used
in medicine, chiefly as an adjuvant
to tonic and purgative medicines,
the taste of watch it serves to cover,
while it increases their warmth, and
, renders them more acceptable to
Ge stomach. 1t is particularly use
iul in cases attended with much flat
ulence. 1t is much more largely
used as condiment than as medi-
cine; a tincture of pimento has been
recommended as II local application
for chilbains.
Pimento is native of the West
Indies and South America, and is
abundant in Jamaica, whence it re-
ceived its name, Jamaica pepper.
The berries are gathered after hav-
ing attained their full size, but while
yet green, and are carefully dried in
the sun and put in bags and casks
for expectation. The finest bright
pimento is put in bags and casks and
shipped to the London markets.
The kind imported here is generally
packed in bags of about one hun
dred pounds, with two per cent. al
lowed for lare.
YEAST. yeast is indispens-
able in order to make good bread.
We give but one receipt at present,
of many that are equally reliable:
Pare and boil eight medium-si
potatoes. Remove from the water
when done, and put into it one small
handful of loose, or two teaspoons.
full of pressed hops. While these
are boiling, mash and roll the pota-
toes very smooth, free from Jumps
mix with them three tablespoons
even full OF flour; half cup Of suga,
brown sugar is the best for yeast
ono tablespoon even full of ginger
and three OF salt. Strain out The
hops after boiling fifteen minutes
and pour the boiling water over the
q potatoes, hops, etc. Stir we'll to
gether, and again place over the fire
until 1t boils up once, stirring it al
the time or it will burn. Pour j
into large earthern bowl or ston'
pot to cool. When milk-warm, ado
q gill OF bakers yeast. Keep in ,
warm place till we'll raised, then pu
1t into stone Jug and cork and til
down securely. One teacupful vii
raise two good sized loaves.
GARrIrI Cahinak Outdoaa Har