BLACK PEPPER.--This well-known aromatic spice is the fruit of a
species of climbing vine, and is a native of the East Indies,
and is extensively cultivated in Malabar and the eastern islands
of Borneo, Sumatra, and Java, and others in the same latitude.
It was formerly confined to these countries, but it has now been
introduced to Cayenne. It is generally employed as a condiment;
but it should never be forgotten, that, even in small
quantities, it produces detrimental effects on inflammatory
constitutions. Dr. Paris, in his work on Diet, says, "Foreign
spices were not intended by Nature for the inhabitants of
temperate climes; they are heating, and highly stimulant. I am,
however, not anxious to give more weight to this objection than
it deserves. Man is no longer the child of Nature, nor the
passive inhabitant of any particular region. He ranges over
every part of the globe, and elicits nourishment from the
productions of every climate. Nature is very kind in favouring
the growth of those productions which are most likely to answer
our local wants. Those climates, for instance, which engender
endemic diseases, are, in general, congenial to the growth of
plants that operate as antidotes to them. But if we go to the
East for tea, there is no reason why we should not go to the
West for sugar. The dyspeptic invalid, however, should be
cautious in their use; they may afford temporary benefit, at the
expense of permanent mischief. It has been well said, that the
best quality of spices is to stimulate the appetite, and their
worst to destroy, by insensible degrees, the tone of the
stomach. The intrinsic goodness of meats should always be
suspected when they require spicy seasonings to compensate for
their natural want of sapidity." The quality of pepper is known
by rubbing it between the hands: that which withstands this
operation is good, that which is reduced to powder by it is bad.
The quantity of pepper imported into Europe is very great.

BENTON SAUCE (to serve with Hot or Cold Roast Beef).

370. INGREDIENTS.--1 tablespoonful of scraped horseradish, 1 teaspoonful
of made mustard, 1 teaspoonful of pounded sugar, 4 tablespoonfuls of
vinegar.

_Mode_.--Grate or scrape the horseradish very fine, and mix it with the
other ingredients, which must be all well blended together; serve in a
tureen. Wi