HO MEDICAL BOTANY. 



and whitish, but traversed by veins of a red-brown colour, abounding in oil. Near its 

 base is the large, fleshy embryo, and the hemispherical radicle. 



The nutmeg-tree is said by Rumphius to resemble the pear-tree in size and 

 appearance, and to bear fruit at the age of ten years, and to become more 

 prolific as it increases in growth, until it has attained a longevity of a hun- 

 dred years. It is principally found in the Moluccas, and especially in the 

 Banda Isles, to which the Dutch have endeavoured to restrain its growth. 

 Of late years according to Ainslie it has been cultivated in Java, Sumatra ; 

 and has also been introduced into the West Indies. 



The nutmeg does not appear to have been known to the Greeks or Ro- 

 mans, though some writers have supposed it to be the xw/xowov of Theophras- 

 tus, the cinnamum, quod comacum appellant of Pliny. {Lib. xii. c. 63.) It 

 was, however, in use in Egypt, since fragments of the nut have been found 

 in mummies. The first definite notice of it is by Avicenna {lib. ii. c. 503), 

 who terms it Jiansiban, and it is also mentioned by Serapion under the name 

 of Jusbagme. It was brought in small quantities to Europe by the caravans, 

 but was not in general use as a condiment until after the discovery of the 

 passage to India, round the Cape of Good Hope, and especially since the con- 

 quest of the Banda Isles by the Dutch in 1612, since which the consumption 

 has been immense. In the year 1746 the annual produce was 163,0001bs. 

 of nutmegs, and 46,0001bs. of mace; between the years 1796 and 1798, 

 the imports into England by the East India Company was 93,7321bs. of nut- 

 megs, and 46,7301bs. of mace, and about a third more by private individuals. 

 In 1840, it is stated by Pereira (ii. 266), that. 114,1601bs. of nutmegs and 

 16,3331bs. of mace were entered at the English custom-houses. The average 

 crop is considered to be 350,5001bs. of nutmegs, of which 250,0001bs. are 

 exported; and 100,000lbs. of mace, 90,000 of which are sent abroad. Craw- 

 ford states if a fruit weigh 15, the mace will be 2, the shell 5, and the nut- 

 meg 8. 



In the East Indies the trees are almost always loaded with both fruit and 

 flowers, and three gatherings are made: in July and August, when the fruit is 

 most abundant, but the mace is thinner than in November, when the second 

 collection is made ; the third and principal harvest is in March, when the 

 nuts, as well as the mace, are in the greatest perfection. The fruit is ga- 

 thered by hand, and is never used in its entire form, on account of its acridity, 

 except in its young state, when by boiling it with brandy and sugar, it forms 

 a pleasant sweetmeat. The outer pulpy coat is removed with a knife, and 

 thrown away; the mace is then carefully separated and dried in the sun, 

 sprinkled with sea- water and again partially dried; in this process it changes, 

 from its original crimson colour to a brownish yellow. The nutmegs require 

 more attention, as they are liable to the attacks of an insect ; they are first 

 exposed to the sun for a few days, and then slowly dried by a slow fire for a 

 length of time, until the seed becomes perfectly detached from the shell, this 

 is then broken and the seeds soaked in lime-water, which not only protects 

 them from the insect, but also prevents the volatilization of the aroma. 



Nutmegs should be chosen heavy, firm, of the shape of an olive, of a 

 lighlish-brown on the outside, and of a reddish-gray with red veins internally, 

 of an agreeable fragrant odour, warm aromatic taste, and unctuous feel. 

 The round nutmeg is preferred to the oblong. When distilled with water, 

 they furnish an essential oil of a viscid consistence, of a pale straw-colour, 

 with the odour and taste of the seed. By expression, a fatty substance is 

 obtained, known as "butter of nutmegs," of about the consistence of sperma- 

 ceti, of a yellowish-brown colour, and having an agreeable smell, and a fatty, 

 pungent, bitterish taste. Bonastre {Jour, de Pharm. ix. 281) found that 



