PROPERTIES OF CLOVES. 309 



peach-blossom colored flowers in bunches. When the calyxes turn 

 red, they, with the embryo seed, are beaten from the tree, dried in the 

 sun and exported. Each berry contains one oval dark colored seed. 

 The tree does not produce fruit till planted 8 years. All parts of it 

 are aromatic, and the leaves are little less pungent than the calyx of 

 the flowers. Planted along the avenues to a residence, they are very 

 beautiful and fragrant. 



A larger portion of essential oil is obtained from the clove than 

 from any other plant ; it is highly pungent and heavier than water. 

 When the cloves are fresh the oil is obtained by pressure, but com- 

 monly by distillation. Those from which the oil has been taken are 

 often fraudulently mixed with perfect ones ; but they have a pale co- 

 lor, are without flavor, and shrivelled. The essential oil, therefore, 

 constitutes the aroma and pungency of the fruit. But these proper- 

 ties are developed only in a favorable climate and situation ; and hence 

 its profitable growth is limited to a narrow range. The trees of parts 

 of Asia and China possess little flavor. The tree absorbs so much 

 moisture that no herbage will grow under it ; and the cloves when 

 gathered, if placed near water, absorb much of it, and are thereby 

 much heavier. This is said to be turned to profitable account by 

 dealers. 



Cloves are imported in casks and bags. 93,549 Ibs. paid duty in 

 England in 1839, and the value of $47,518 was imported into the U. 

 States in 1840. The name is derived from clou, fhe French word for 

 wai7, which the fruit resembles. It should have a fragrant odor and 

 acrid taste ; and when the nail is slightly pressed on the fruit it should 

 give out oil. Those from the Moluccas are best. The Bencoolon 

 clove is most esteemed. Cloves from Bourbon and Cayenne are least 

 flavored. The clove stalks are used by distillers. 



The Mother of Cloves is the fruit of a tree in the E. Indies ; it 

 has been an article of some commerce. It is of the shape of the 

 clove, though smaller ; and its odor and flavor are also similar, but 

 much weaker. 



The composition of cloves consists of volatile oil 18, tasteless resin 6, 

 a peculiar tannin 13, extractive and gum 18, woody fibre 28, water 18. 

 The infusion and oil of cloves suffer changes like those of opium, 

 morphia and allspice, when acted on by nitric acid. The fruit is de 

 void of the acridity and fiery taste of pepper and ginger. The prin- 

 cipal use of cloves is for culinary purposes, though not in quantities to 

 act as condimentary stimulants ; still, they are useful gastric excitants 

 in dispepsia, with a relaxed alimentary canal. They are usually em- 

 ployed in medicines to improve their flavor and correct their operation. 

 Alone, they act as a stomachic and carminative, for flatulency, nausea 

 and vomiting. A liquor called cloves is prepared from them by distil- 

 lers. They may be taken in doses of 5 to 10 grains. 

 18* 



