CASSIA AND OTHER SPICE BAEKS. 



489 



species of Myristica, wliicli are in use in various parts of the world, 

 but as they are much inferior in their qualities, and are not found in 

 commerce, it is unnecessary to describe them here. 



Maoe is the reticulated scarlet arillus enveloping the thin, dark 

 brown, glossy, oval shell which covers the nutmeg. When dry, the 

 mace becomes yellow, brown and brittle. In preparing it, it is said to 

 be first steeped in a weak salt solution, which renders it supple and 

 preserves the aromatic principle. 



In 1830, the duty on mace was higher than on nutmegs, being 3s. 6d. 

 per lb. on British produce, and 4s. 6d. on foreign ; the home consump- 

 tion then was 12,600 lbs. In 1835, it had increased to 18,835 lbs. 

 The duty was then fixed at 2s. 6d. for all descriptions, and in 1852 the 

 consumption was 21,485 lbs. In 1853, the duty was lowered to Is. 

 per lb., and the consumption had increased in 1859 to 34,714 lbs. 



The following figures show the imports of mace as far as they have 

 been officially recorded by the Board of Trade : — 



Lbs. 



1862 81,689 



1863 48,649 



1864 55,175 



1865 63,563 



1866 110,789 



Lbs. 



1867 26,269 



1868 88,966 



1869 75,922 



1870 60,869 



The shipments of mace from Java in 1871 were 2101 piculs, and 

 from Padang, in Sumatra, 457 piculs. 



Nutmegs and mace are employed chiefly as condiments for ordinary 

 purposes, for which they are admirably suited by their agreeable taste 

 and stimulating properties. As remedial agents they owe their activity 

 to the volatile oil which they contain, and when administered in 

 moderate quantities, produce the usual effect of the other spices. Their 

 use requires caution in those subject to apoplexy and other cerebral 

 affections, as they possess narcotic properties. Taken in small quanti- 

 ties these spices assist digestion, dispel flatulency, strengthen the 

 viscera, and stop dysentery. 



Cassia and Other Spice Barks. — Many of the trees of the Laurel 

 family, to which the Cinnamon and Cassia belong, contain an aromatic 

 principle, which resides in many parts, such as the bark, leaves, and 

 fruit. Of this we have instances in the berries and leaves of the 

 bay {Laurus nohilis) ; the latter are used for flavouring custards, pud- 

 dings, &c. Figs imported into this country are also packed in them. 



Laurel leaves in Greece are more aromatic than in other localities.- 

 It seems as if in warmer climates the aromatic principles of plants 

 are more profusely developed, like the bitter and astringent principles 

 in the colder regions. In America the bark and wood of Sassafras 

 officinale have a pleasant aromatic odour, which leads to a considerable 

 commerce. In the United States the essential oil obtained from it is 

 used to give a pleasant flavour to effervescing drinks, tobacco, and 

 toilet soaps. The bark of a Brazilian tree, Mespilodaphne pretiosa, 

 resembles the true sassafras in odour. There is a thick sassafras bark 

 produced in Burmah, Martaban, and other parts of India. An eastern 

 sassafras is obtained in Sumatra from Sassafras Fartlmioxylon, and in 



