CHAPTER XII.
CONDIMENTS AND BEVERAGES.
Condiments are simply seasoning or flavoring agents, and, though hardly coming under the head of food, yet have an important part to play.

As food by their use is rendered more tempting, a larger amount is consumed, and thus a delicate or uncertain appetite is often aided.

In some cases they have the power of correcting the injurious character of some foods.
Salt stands foremost.

Vinegar, lemon-juice, and pickles owe their value to acidity; while mustard, pepper black and red, ginger, curry-powder, and horse-radish all depend chiefly upon pungency.

Under the head of aromatic condiments are ranged cinnamon, nutmegs, cloves, allspice, mint, thyme, fennel, sage, parsley, vanilla, leeks, onions, shallots, garlic, and others, all of them entering into the composition of various sauces in general use.
Salt is the one thing indispensable.