SPICES OF THE TROPICS 273 



flowers and fruit are produced on long trailing cord-like runners, 

 which issue from the base of the plant. The small dark aromatic 

 seeds are imported from the Gold Coast into Europe, where they 

 are used chiefly in cattle medicine, for flavouring cordials, and 

 sometimes for imparting an artificial strength to spirits, wine and 

 beer. At one time they were somewhat largely imported, being 

 used as a substitute for pepper or for adulterating it. In Africa they 

 are largely used by the Natives for seasoning their food, and are 

 considered very wholesome. It is said that about 1,000 cwt. of 

 this spice is imported annually into England, where it fetches at 

 present about 60s. to 65s. per cwt. In 1912 the export from the 

 Gold Coast alone was over 887 cwt., valued at 2,099. 



Mace; " Wasa-vasi " S., " Poolie " T. This consists of the 

 net-like wrapper (aril) surrounding the nutmeg, inside the husk 

 (see Nutmeg). At first scarlet, it becomes yellowish brown with 

 drying and exposure. Mace is a much-esteemed spice in Europe 

 and America, being used in confectionery and for culinary pur- 

 poses. In yield, the proportion of mace should be about one-fifth 

 in weight of that of the nutmegs, and one hundred of the latter 

 should produce about 3i oz. dried mace. Good pale to fine red 

 mace fetches at present, according to demand, from 2s. to 2s. Sd. 

 per Ib. in London. 



Massoia. or " Meswi bark," is an aromatic bark obtained 

 from a large tree in New Guinea, closely allied to Cinnamon, and 

 named Massoia sp. The tree is not cultivated, and very little is 

 known of it, 



Nutmeg; " Sadhika " S. (Myristica fragrans. Myristicaceae). 

 A medium-sized tree, usually 30 to 50 feet high (sometimes 60 to 

 70 feet), native of the Moluccas, introduced into Ceylon about 

 1804, and now often met with cultivated in the low-country. The 

 " nutmeg " of shops is the hard brown oval kernel of the fruit. 

 It is enclosed by a thin brittle shell, and immediately surrounding 

 this is the scarlet aril or mace in the form of a net, next to 

 which is the thick fleshy juicy husk. The pale-amber fruit 

 resembles a peach or an apricot in form and appearance. When 

 ripe, i.e., about seven months from flowering, the husk splits open and 

 discloses the glossy dark brown nut (seed), covered with the mace, 

 as already stated. They are then picked, or the nuts are allowed to 

 drop to the ground, when they are collected and separated from 

 the mace ; both are then dried separately in the sun or in heated 



