The Democrat. (Scotland Neck, Halifax Co., N.C.) 1884-1896, 1888-04-05
AROMATIC SPICES.
Every Quarter Of the Globe RAN
sacked for Sweet Savors.
How Pepper, Cinnamon and
Cloves are Prepared.

lutions miautc. The suction is enough
to draw you in.
So spoke the engineer as New York
Mai. and Express reporter looked at the
machinery that operated long lines OF
shaftlag aad betting The engine
works all Of the machiae5y in a great
spice mill, oae of the largest and best
equipped IA the country, and located
right in the heart of New York City.
Standing on the top floor the superin-
tcndent said: "IIere arc the spices as
they come to US. This bin contains
mustard seed. this one is full of whole
peppers from Singapore, and here We
have cinnamon from Ceyloa and ginger
from Jamaica. There are several bins
of each kind of spice, an each contains
different grades. The mustard seed is
fed through pipes to pair of large steel
rollers on the floor below. These crush
it out into small flakes. The first
quality of mustard is made by putting
these flakes into a long row Of iron
mortars, in which the flakes are pounded
to an impalpable powder by steam trip
hammers"
Twenty five Of these hammers began
rising and falling at this moment and
the noise was so great that all further
words were lost. The powdered
mustard was shovelled up into screens
made of the finest silk and placed in
sets of eight on oscilating tables. The
second grade Of mustard, after being
crushed, is placed in bags between hair
mattresses in a hydraulic press and
subjected to pressure of 5000
pounds to the square inch. This re-
moves large proportion of the oil, and
leaves a dry, hard cake, which, when
/ ground, is sold for second-grade
mustard The oil is used by confcc-
tioncrs, and also in place of olive oil for
packing sardincs.
Long pipes connect with the pep
per ms on the top floor and feed the
whole pepper seeds to the mills. These
are similar to -four miils-revolving
! stoa cs. The pepper when ground is
! picked up by al eldless chain Of buck
| cts and taken to revolving screens; the
! coarse parts are returned to the mill, and
! the fine pepper passes into bins in the
packing room below Cinnamon, all
spice and cloves are ground in similar
manner heFoS' s"'n as 'nS!n' anu
sage require a Spec'aI NH" II IS 3'''
OF stone "nee'S ''ia' ''"'0i d, ,o''i" d
CENTRE grinding substances Oh 'll0 Stone
hooE, Ihey are enclose" III 'lSn'
room so tilat ho'hln9 escapes wien 'ney
are at work.
In the packing department OF the mill
two dozen girls arc at work making and
filing boxes with the different spices.
A box-folding machine does the work OF
ten girls. 1t takes the flat cardboard,
folds and pastcs it and turns out box
every three seconds. The automatic
weighing machine Is revolving marble
taDie' on "ilIoh arc Iour S0'S "a Sca'eS'
Inc "elSh'' arc SeV aC one Pounu On
each OF the ScaleS' d carN0oaru ooA Is
placeo on inc scale anu 'uoe llo"
ABOVE nus 'he OoA until II contains just
one P0unu. men 'ne Sc'i9 reac'i'S 'A'
OaIance poln' Fa'Vo SINUS OIL INC sup
ply unti' an empty OoX taxes inc place
OF the full one.
Stepping into the office the superin-
tendent explained that the best pepper
is the ''shot" pepper, as it is in heavier
grains than the Singapore pepper,
which is the second grade, but both
kinds come from Singapore. A still
lower grade comes from the island OF
Sumatra. White pepper is the kernel
with the shell removed, and though
lust as fiery it has not the favor of the
black pepper. Pepper is often adultcr.
ated with charcoal and buckwhoat.
The best red pepper comes from Natal
and costs fifty cents a pound. A lower
Grade comes from Zanzibar.
pro,r, n,,+,noos froro pororo. W
7 ava tho hos+ Tbav oro in thoir 1ot,,ror
stoto ond aro 60 fnIi Of oil that # will