This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
No. 514. - Cloves are principally used for culinary purposes, and also by confectioners and distillers. As their flavor is very strong they should always be used in moderation. In the Indies they make a jelly of the green fruit, which is exported in large quantities to this country. It is highly esteemed there and very expensive here.
 
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