220 ODOROGRAPHIA. 
but of an ugly grey colour, therefore not suitable for cabinet 
work. 
The name clove is derived from the French clow, a nail, in allusion 
to the shape of the bud, the corolla forming a ball, the four petals 
being adherent at the points, and this knob, between the four teeth 
of the calyx, surmounting the long tube of the calyx looks like a 
nail. For the same reason the Dutch call it Naghel, the Spaniards 
Clavo, and the Italians Chiodo. : 
The seed-berry of the clove is oblong, 1-*or 2-celled and as 
many seeded. 
A peculiarity of the clove-tree is that every part is aromatic, 
owing to essential oil contained in minute glands, but the greatest 
strength is found in the bud. 
The clove-tree is indigenous to five of the Molucca gids and 
was originally confined to them, viz. Tarnati, Tidori, Mortir, 
Bachian, and Machain, chiefly this last. These islands constitute 
a string of islands westward of the large island of Gilolo, where, 
strange to say, the tree does not appear to grow in the wild state. 
According to Rumphius it was introduced into Amboyna a short 
time before the arrival of the Portuguese, and it is still largely culti- — 
vated there as well as in the adjacent islands of Haruku, Saparna, 
and Nusalant. 
The portion of Amboyna called Leytimeer and the Uliasser 
islands produced no cloves until the arrival of the Dutch, by whom 
the cultivation was restricted to Amboyna, every effort being made 
to extirpate the plant elsewhcre. 
It is also grown on a large scale at Sumatra, Penang, Malacca, 
Madagascar, the islands of Zanzibar and Pemba on the east coast 
of Africa, and in the East Indies. Several of the West Indian 
islands possess it, as St. Vincent, Trinidad, Martinique, St. Kitts. 
The French also introduced it into Bourbon and the Mauritius. 
Small parcels of exceedingly fine quality have recently been im- 
ported into France from St. Marie, Madagascar. ‘he tree fur- 
nishing the spice is a cultivated variety, of smaller growth than 
the wild tree but more aromatic. 
There appear to be five varieties of the clove, viz. :—the ordinary 
cultivated clove; the clove called the “ female clove” by the natives, 
which has a pale stem ; the Keri or leory clove ; the “Royal Clove,” 
which is very scarce; and the wild clove, which has hardly any 
aromatic flavour and is consequently of little value. The first 
