Edible Products* 



226 



[September, 1909. 



before the arrival of the British. The 

 cloves are the dried unexpanded flower buds. 

 These are picked green, usually during 

 January and February in Ceylon, and being 

 spread in the sun for a few days to dry 

 they become brown. The tree likes a rich 

 sandy soil on sloping land, and thrives up to 

 1,500 feet. It is propagated by seed, which 

 takes 5 or 6 weeks to germinate. The seed- 

 lings, which are of very slow growth, may be 

 planted out when 12 01 15 inches high, at 

 distances of 25 ft. apart. The first crop may 

 be obtained when the trees are 7 to 8 years 

 old, tbe yield increasing until they are about 

 15 or 20 years old, when 8 lbs, to 10 lbs. of 

 dried cloves per tree may be obtained. Zanzi- 

 bar and Pemba furnish by far the greater 

 part of the world's supply of cloves, Penang 

 and Ainboyna coming next in importance as 

 sources of supply. The present price of cloves 

 in London varies from 8d. to Is. 2d. per lb. 



Madagascnr Clove, or Clove-nutmeg 

 (Ravensara aromatica, N. O. Lauracese). — 

 A medium-bized nee, 30 to 40 feet high, 

 with small leathery leaves, native of Mada- 

 gascar, introduced at Peradeniya in 1847, 

 The whole tree is strongly aromatic. The 

 round fruits, of the size of marbles, have a 

 large hard kernel which seems to combine 

 the odour of nutmeg and clove, and is said to 

 be used and esteemed as a spice in its native 

 country, being also exported in small quan- 

 tities to Europe. The tree is propagated by 

 seed, and is suited to the moist low-country 

 under 1,500 ft. altitude. 



Brazil Clove (Dicypellium caryophyllatum, 

 N. O. Lauraceae). — A tree of Brazil, the 

 " cloves " of which are said to be remarkable 

 for their fine aroma, being largely employed 

 in their native country for flavouring as well 

 as for medicinal purposes. The bark fur- 

 nishes " Clove Cassia." 



Ginger ; " Inguru," S., " Inji," T. {Zingiber 

 officinale, N. O. Scitamineae). — A herbaceous 

 perennial, with leafy shoots which grow to a 

 height of about 18 inches, native of tropical 

 Asia, but introduced and cultivated in all 

 tropical countries. The underground tuber- 

 ous stems (rhizomes), resembling thickened 

 roots, are the ginger of commerce. These 

 are called " hands " or "races," from their 

 palmate shape, and are exported in two 

 forms, " peeled," and " unpeeled" (or coated 

 and uncoated) ginger. The former is pre- 

 pared by scalding the tubers in boiling water, 

 the epidermis being then removed by a 

 narrow bladed knife. Unpeeled or coated 

 ginger (i.e., not deprived of the epidermis) 

 is merely washed, and then dried in the sun. 

 The rhizomes are exported in bags or barrels, 

 and are sold in London at from 40s. to 

 60s. or more per cwt. according to quality. 

 Jamaica ginger invariably commands the 

 highest price, Calicut or Cochin ginger 

 usually coming second. The plant requires 

 an equable hot and moist climate, a shaded 



situation, a rich well-tilled, humous or 

 loamy soil, and thrives up to 3,500 ft. in 

 Ceylon. It is propagated by division of the 

 tubers or rhizomes, which are planted in 

 rows 2 ft. apart, with 16 inches between the 

 plants in the lows. A harvest is yielded 

 about 10 months from the time of planting, 

 when the leaves begin to wither. Under 

 favourable circumstances an acre will yield 

 from 2,000 to 3,000 lbs. or more dried ginger. 

 Ginger has long been highly valued for medi- 

 cinal purposes, especially in England ; it is 

 also esteemed in preserves and confectionery. 

 Preserved ginger is prepared chiefly in 

 China, where the plant is largely grown. 



Grains of Paradise, Guinea Grains, or 

 Melegueta Pepper (Amomum Meleyueta, 

 N. O. Scitamineae). — A herbaceous perennial, 

 allied to the Ginger and Cardamom plants, 

 native of West Tropical Africa, 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 for imparting an 

 artificial strength to spirits, wine and 

 beer. In Africa they are largely used 

 by the natives to season food, and are con- 

 sidered very wholesome. It is said that 

 about 1,000 cwt. of this spice is imported 

 annually into England, and sold for 80s. to 

 90s. per cwt. 



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 purposes. In yield the 

 proportion of mace should be about one-fifth 

 in weight of that of the nutmegs, and 100 of 

 the latter will produce about 3| oz. dried 

 mace. Good pale to fine red mace fetches 

 from Is. 4rf, to 2s. 'Ad. per lb. in London. 



Nutmeg; "Sadikka" S. (Myristica fra- 

 grans, N. O. Myrtacese). — A medium-sized 

 tree, 30 to 50 ft. high, native of the Moluccas, 

 introduced into Ceylon about 1804, now 

 often met with cultivated in the low-country. 

 The " nutmeg " of shops is the hard brown 

 oval kernel of the fruit. Immediately sur- 

 rounding it 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 

 much resembles a peach or an apricot in 

 form and appearance. When ripe the husk 

 splits and discloses the nut covered with the 

 mace. The nuts drop to the ground, when 

 they are collected and separated from the 

 mace ; both are then dried separately in the 

 sun or in heated sheds. When exported the 

 nuts are graded ; 70 to 120 or more go to a 

 pound, these fetching at present in London 

 about 8d. to Is. id. and4|d. to W{d. per lb. 

 respectively, the largest size commanding 

 the highest price. The tree thrives best in 



