22 ODOROGRAPHIA. 



The nuts of the true nutmeg (Myristica fragrans) are known in 

 Hmdustanee and Bengalee under the name " Jaiphal " ; those of 

 Myristica Malaharica as " Ean-jaiphal " and " Eamphal," and in 

 the Malabar dialect " Panam-palka." 



Mace is the laciniate envelope of the nutmeg, usually called the 

 aril. It is said by Planchon to be nothing but an expansion of 

 the exostome, and therefore an arillode or false aril. 



Mace is picked off the nuts by hand and prepared for the 

 market by drying it for some days in the sun. Some flatten it by 

 the hands in single layers ; others cut off the heels and dry the 

 mace in double blades.* In rainy weather artificial heat is 

 employed for drying it. At first the mace is crimson or blood 

 red, but in process of drying it loses this tinge, and after a few 

 months acquires the golden colour preferred by the dealers. The 

 Dutch sprinkle the mace with salt water prior to packing it in the 

 sacks called sokkol. 



True or genuine mace is the produce of the round or true 

 nutmeg. It occurs in single or double blades, flat, irregularly slit, 

 smooth, slightly flexible or brittle membrane, of a pale cinnamon- 

 yellow or golden-yellow colour, and an odour and taste analogous 

 to those of nutmegs. The Penang mace is the most esteemed. It 

 is flaky and spread. The Dutch or Batavian mace is more fleshy 

 and scarcely fetches so high a price as the former, and the 

 Singapore mace is considered inferior to both of them. 



Wild or false mace, the produce of the Long or Wild nutmeg, 

 is dark red in colour, of strong, coarse flavour, very different to 

 that of the true mace. 



As an adulterant of true mace the arillus of Myristica 

 Mcdaharica Lam, known under the name of Bombay Mace, has 

 been used during the last two centuries. It is much larger and 

 more cylindrical than the arillus of true nutmeg, and the several 

 flaps are united at the apex, forming a conical structure. The 

 anatomical structure is also different, as may be seen by the aid of 

 a microscope. AVhen moistened with hydrochloric acid, the 

 Bombay mace presents the marked peculiarity of assuming a 

 greenish colour. 



Oil of nutmeg, to which the flavour and odour of nutmegs 

 are due, is obtained by distillation of the pulverised nuts. The yield 



* Newbold, Political and Statistical account of the British Settlements in 

 the Straits of Malacca, vol. i. 



