CLOVES. 231 
It is stated that when balsam Tolu is dissolved in a small 
quantity of solution of potash it loses its own characteristic odour 
and acquires that of the “ clove-pink.” 
The odour of cloves is strongly developed in the bark of Laurus 
Culilawan, L.* (Laurus caryophyllata, R.) and in Cinnamomum 
sintoc, Blume; also, in combination with the odour of nutmegs, 
in Culilawanus Papuanust. The bark of Cinnamomum Culilawan, 
a native of Amboyna, is called “Clove Bark” by reason of its 
strong flavour of cloves. “Clove Cassia” is the name applied to 
the bark of Dicypellium Caryophyllatum. It is also called “ Bra- 
zilian Clove Bark.” ‘The tree producing it is found in Para and 
Rio Negro. Doubtless all these barks owe their aromatic quality 
to the presence of eugenol. The “ Madagascar Clove-Nutmeg ” 
is the fruit of Agathophyllum aromaticum, a laurel; its leaves 
are used by the natives as a condiment. 
Analogous products, such as Pimento, “ Wild Clove,’ West 
Indian Bay and European Bay, will be fully described in Series 2 
of this work. 
* Sp. Pl. ed. Willd. ii. p. 478. 
+ Martini, Ency. i. p. 456. 
