NUTMEGS AND MACE 145 



sugar is required. The jelly, when well prepared, is of 

 a bright red colour, and quite clear and transparent. It 

 possesses a very pleasant flavour of nutmegs. 



The natives also slice the husk and salt it as an 

 adjunct to curries, and also as a thirst stimulant, and 

 in the lower class of drinking shops it is usually supplied 

 for this purpose. 



The husks vary in price, but usually sell in Penang 

 for about 10 cents for a large basket. 



MACE 



The mace is detached from the seed with a knife in 

 Banda, but it is easily removed by hand, by opening it 

 from the top of the nut and reflexing it. It is only 

 attached to the seed by the base, which is known as the 

 heel of the mace. When fresh it is of a brilliant red 

 colour, rather tough and leathery, and possessing a 

 peculiarly turpentine flavour. It is taken off and 

 dried by preference in one piece, " double-blade," or 

 separated into two halves, " single-blade." The double 

 blades have a better appearance, and seem to be more 

 popular. 



The mace after removal is flattened out by hand, 

 or sometimes between two boards. In Banda the 

 coolies tread upon it to flatten it. It ' is then dried in 

 the sun in flat baskets or trays of bamboo, or on mats. 



The Dutch planters sometimes sprinkle it with sea- 

 water before putting it to dry, in order to prevent its 

 being attacked by insects, but this is not necessary if 

 proper care is taken, and can hardly be said to improve 

 the mace, though it is said also to improve the aroma 

 and to make the mace more supple. 



In most cases it is necessary to expose the mace 

 to the sun for four or five hours a day for a fortnight 

 (Lumsdaine), but in good, dry weather the sun-heat 

 should dry it sufficiently in two days. Before nightfall 

 it must be brought into a drying-shed so as to avoid its 

 being wetted by the dew. In Banda and Minahassa it 



