134 FLAVORING AND BEVERAGE PLANTS 



Fig. 129. — Nutmeg (Myristica fragraii.s, Nutmeg Family, M yristicacew) . 

 A, fruiting branch showing a ripe fruit with pulp opening to let out 

 the luace-covered seed, %. B, stamens, enlarged. (', pistillate flower 

 cut vertically, ^ p, perianth; g, pistil containing a single o^^lle. D, 

 seed surrounded by the net-like "mace" (a). E, same, cut vertically 

 to show the aril (a), the seed-coat (.s), the seed-food (looking as if it 

 had been chewed and hence described as "ruminate"), and the em- 

 bryo (e). (Luerssen, Baillon.) — The plant is a tree attaining 20 m. in 

 height; leaves evergreen; flowers pale yellowish: fruit dull orange color, 

 downy, the pulp splitting open at maturity; seed brown, enveloped 

 by a blood-red aril which like the seed is aromatic. Native home, 

 Moluccas. 



Certain of the spices C(.)ntaiu in addition to their volatile 

 oil a considerable amount of hxed oil which may l>e readily 

 expressed from them. Black mustard s(mvIs contain 15-25% 

 of fixed oil, white mustard 25-35^/^,, and nutmeg 25-30%. 

 In the manufacture of tabh^ mustard the fixed oil is commonly 

 ]-emoved from the i>TOund seeds by j^ressure. It resembles 

 olive-oil, and is used in ituich the same ways. 



While, as we have se(Mb the j^cculiar aroma of ginger and 



