SPICES 129 
Fic. 122.—Clove (Jambosa Caryophyllus, Myrtle Family, Myrtacee). A, 
branch bearing leaves, flower buds, and expanded flowers. B, a flower 
bud (such as form when dried the ‘‘cloves’’ of commerce) cut length- 
wise to show the inner floral parts and the minute cavities near the 
surface containing the volatile ‘‘oil of cloves.’’ C, petal showing oil 
cavities. D, stamen, a, front; b, back; c, side. #, pollen grain, a and 
b, different views, much magnified. F, fruit. G, seed cut across. 4H, 
embryo removed, side view. J, same with one seed-leaf removed, to 
show the seed-stem within. (Niedenzu.)—The plant is an exception- 
ally beautiful evergreen tree of pyramidal form 9-12 m. tall, with 
smooth grayish bark, thick glossy leaves containing numerous cavities 
like those of the flower, and filled with a similar fragrant oil which 
perfumes the air around; flowers and flower-buds rosy red, highly 
fragrant, produced through the year; fruit fleshy, grayish brown. 
Native home, Molucca Islands. In use from ancient times in the East. 
tially as follows. The material to be distilled—say some clove 
spice—is heated in a vessel tightly closed except that from 
the top comes off a long tube which passes finally through 
cold water. The volatile oil, after being driven off as vapor 
by the heat, is changed back to a liquid upon being chilled. 
Sometimes the substance to be distilled is mixed with water, 
and in that case the volatile oil passes off with the steam. 
Both are condensed together, and flow from the chilled tube 
as a mixture of oil'and water. These two substances readily 
separate, however, since neither will dissolve the other more 
than slightly, and the oil will either sink (as oil of cloves 
and a few others) or float. 
Most volatile oils form films of peculiar form and often 
