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130 FLAVORING AND BEVERAGE PLANTS 
Fic. 123.—Allspice (Pimento officinalis, Myrtle Family, Myrtacee). G, 
flowering branch. F, flower, lower part cut vertically. AH, fruit, cut 
vertically, showing but one seed developed and this with a curved 
embryo which nearly fills the fruit, in the wall of which are numerous 
minute volatile oil cavities. (Niedenzu.)—Tree 10 m. or more in 
height with leathery aromatic leaves black-dotted beneath; flowers 
white; fruit fleshy, containing one or two seeds. Native to the West 
Indies and Central America, where they are often planted in rows 
called ‘‘pimento walks.”’ 
beautiful color when a single drop is let fall upon a broad 
surface of perfectly clean water. The curious shapes assumed 
by the films are called cohesion figures. 
The amount of volatile oil present in a spice is often ex- 
ceedingly small, even when the aroma is strong. Ginger and 
black pepper have each about 1-2%; allspice 3-4.5%; nut- 
meg 2-8%. Cloves are remarkable in having 18% of volatile 
oil. 
Oil of cloves is well known as a powerful drug, as is also 
the volatile oil of cinnamon. If taken in considerable quan- 
tities they act as poisons. The volatile oil of nutmeg is simi- 
larly poisonous if taken in more than small amounts. It is 
