From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A ready-made spice mix usually containing whole allspice berries, bird's eye chiles, black peppercorns and cloves as well as dill, fennel and mustard seeds, crushed bay leaves and cinnamon. The whole spices are added to the brine for foods, such as pickled cucumbers, eggs, green tomatoes, salmon and walnuts, or appetizers, such as Solomon Gundy. Wrapped whole in cheesecloth, they may be added to the pot when cooking crab, sauces, soups or stews, then removed before the food is served, or crushed and added to a roast, such as brisket.
