NUTMEGS AND MACE 147 



3. Singapore Mace. An inferior kind, probably 

 one of the wild island nutmegs imported into Singapore, 

 as mace is not produced on the island. 



Banda mace is the aril of the true nutmeg, and is 

 practically the same as Penang, though Penang mace is 

 generally considered the best in the market. As met 

 with in commerce it is pale orange brown or brownish 

 yellow, flattened, 1^ to If in. long, f to 1 in. wide, the 

 forked segments having rounded axils. The tips are 

 usually folded over into a kind of cap. The surface is 

 dull. The flavour like that of the nutmeg, but distinct, 

 but there is no acridity. 



Bombay mace is the mace of the Indian nutmeg 

 Myristica malabarica. It is of little or no value, 

 though it appears in commerce. It is longer than 

 genuine mace, not flattened, of a deep reddish-brown, 

 about 2^ in. long, f to 1 in. wide, and is cut up into 

 numerous divisions, mostly with extremely narrow axils, 

 and more forked at the tips. It has a polished surface 

 and a sweetish taste, somewhat mucilaginous, with a 

 very faint flavour without any pungency (E. M. Holmes, 

 Pharmaceutical Journal, November 21, 1908, p. 652). 



Bombay mace and such other maces are only used 

 to adulterate true powdered mace. 



PACKING 



Mace is packed in casks containing about 280 Ib. 

 each. The casks are made of teak, and care is taken 

 to seal up any cracks with dammar resin or any other 

 suitable material, for the spice is apt to be injured 

 seriously by any leakage of sea- water. If teak casks 

 are unprocurable, any wood, not resinous, and sound, 

 would do. 



In packing, a man stands inside the cask and treads 

 the mace down with bare feet, while another pours it in 

 from a basket. 



