134 
Fia. 
FLAVORING AND BEVERAGE PLANTS 
129.—Nutmeg (Myristica fragrans, Nutmeg Family, Myristicacee). 
A, fruiting branch showing a ripe fruit with pulp opening to let out 
the mace-covered seed, 3. B, stamens, enlarged. C, pistillate flower 
cut vertically, 3. p, perianth; g, pistil containing a single ovule. D, 
seed surrounded by the net-like ‘“‘mace”’ (a). EH, same, cut vertically 
to show the aril (a), the seed-coat (s), the seed-food (looking as if it — 
had been chewed and hence described as ‘‘ruminate’’), and the em- 
bryo (e). (Luerssen, Baillon.)—The plant is a tree attaining 20 m. in 
height; leaves evergreen; flowers pale yellowish; fruit dull orange color, 
downy, the pulp splitting open at maturity; seed brown, enveloped 
by a blood-red aril which like the seed is aromatic. Native home, 
Moluecas. - 
Certain of the spices contain in addition to their volatile 
oil 
a considerable amount of fixed oil which may be readily 
expressed from them. Black mustard seeds contain 15-25% 
of fixed oil, white mustard 25-35%, and nutmeg 25-30%. 
In the manufacture of table mustard the fixed oil is commonly 
removed from the ground seeds by pressure. It resembles 
olive-oil, and is used in much the same ways. 
While, as we have seen, the peculiar aroma of ginger and 
