130 FLAVORING AND BEVERAGE PLANTS 



Fig. 123. — Allspice (Pimento officinalis. Myrtle Family, Myrtuccce). G, 

 flowering branch. /•', flower, lower part cut vertically. H, fruit, cut 

 vertically, showing Ijut one seed developed and this with a cur\^ed 

 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 al)out 1-2%; allspice 3-4.5%; nut- 

 meg 2-8%. Cloves are remarkable in having 18% of volatile 

 oil. 



Oil of cloves is well knoAvn 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 



