134 FLAVORING AND BEVERAGE PLANTS 



Fig. 129. — Nutmeg (Myristica fragrans. Nutmeg Family, Myristicaccce). 

 A, fruiting branch .showing a ripe fruit with pulp opening to let out 

 the mace-covered seed, %. B, stamens, enlarged. C, pistillate flower 

 cut vertically, 5. p, perianth; g, pistil containing a single o\njle. D, 

 seed surrounded by the net-like "mace" (a). E, same, cut vertically 

 to show the aril (o), 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; se(>d brown, enveloped 

 by a blood-red aril which like the seed is aromatic. Native home, 

 Moluccas. 



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. 



^Mnle, as we have seen, the peculiar aroma of ginger and 



