MYRTLE TRIBE ; CLOVE TREE. 



435 



FlG. 159.-STRUCTURB OF FLOWE 



Moluccas and in Codim-China, it is almost tasteless. The 

 Clove has been known in Arabia from the earliest ages ; and it 

 was introduced into the European market nearly 2000 years 



ago. Up to a 

 comparatively re- 

 cent period, how- 

 ever, the source 

 from which it was 

 obtained was not 

 known to Eu- 



TOpCanS. Early IU 



bud or Clove. B, the flower expanded, showing the stamens the 16th century, 

 in four bundles. C, flower with stamens removed, showing 



the calyx and corolla, each consisting of four pieces. D, the Moluccas Were 



vertical section of ovarium. E, horizontal section of discovered by the 

 ovarium. 



Portuguese, and 



were soon afterwards taken from them by the Dutch, who 

 endeavoured to monopolise the growth of the Clove, and to regu- 

 late the quantity which should be supplied, by cutting down or 

 planting trees, according to their own supposed interests. This 

 system more than once occasioned an insurrection among the 

 natives, who regard the Clove-trees with great attachment, and 

 who are in the habit of planting one at the birth of each child. 

 Every part of the Clove-tree abounds with aromatic oil ; but it 

 is most fragrant and plentiful in the unexpanded flower-buds, in 

 which it is so abundant that it may be pressed from them. It is 

 one of the few essential oils that are heavier than water. It is a 

 very powerful stimulant ; and is sometimes employed in medicine; 

 but its principal use is in cookery. The average annual crop of 

 Cloves is from 21bs. to 2|lbs. from each tree ; but a fine tree has 

 been known to yield 1251bs. of this spice in*a single season ; and 

 as 5000 Cloves only weigh one pound, there must have been at 

 least 625,000 flowers upon this single tree. The quantity im- 

 ported into Britain in 1839 was upwards of 367,0001bs. 



603. Several other species of this order have aromatic pro- 

 perties, and yield products which are valued as spices. This is 

 the case with the Pimento, the berries of which are known under 

 the name of All- spice, from being considered to unite the flavour 



