MYRTUS PIMENTA. 
131 
when ripe, and contains two kidney-shaped flattish seeds. Every 
part of this tree is extremely fragrant, and in the months of June, 
July, and August, when it is in full flower, it perfumes the atmos- 
phere with its aromatic odour.* 
The berries of Pimento or all-spicef are gathered for use when 
arrived at their full growth, but before they are perfectly ripe. 
When picked from the branches they are exposed to the sun for 
several days, till they are sufficiently dried ; this operation requires 
to be conducted with much care, observing that on the first and 
second day's exposure to the sun they must be turned frequently, 
and always carefully preserved from rain and the evening dews. 
After this process is completed, which generally takes from ten to 
twelve days, and is known by the colour and rattling of the seeds in 
the berries, they are packed in bags or hogsheads for sale. 
Sensible and Chemical Properti es. Pimento berries have 
an agreeable aromatic odour, resembling a combination of cloves, 
cinnamon, nutmegs, &c.; the taste is warm and pungent, which is 
said to reside chiefly in the cortical part of the berry. The watery 
infusion is of a reddish colour, and turns black instantly by the 
addition of sulphate of iron, and a precipitate is slowly thrown down. 
Super-acetate of lead causes a dirty green, nitrate of silver a deep 
reddish brown, and nitrate of quicksilver a yellowish brown precipi- 
tate ; the sulphuric and muriatic acids give rose-coloured precipitates ; 
the nitric acid gives no precipitate, but turns the infusion yellow. The 
distilled water is extremely fragrant, hot, and spicy. On distillation 
with water, the berries yield a very fragrant essential oil, so ponde- 
rous as to sink in water, with a strong smell and flavour of the spice. 
To rectified spirits it imparts both its odour and taste ; in distillation 
with alcohol it imparts but little of these properties, its active 
principles remaining concentrated in the inspissated extract. The 
ethereal tincture evaporated on water leaves a greenish yellow oil, 
a pungent nauseous resin, and some extractive. These berries alst> 
contain a portion of tannin and gallic acid. 
Medical Propertiks and Uses. Pimento has been long in 
use as a condiment for dietetic purposes, and much employed as a 
* We are told bj Long in his History of Jamaica, that the leaves and bark are full 
of aromatic particles, so that the planters are extremely cautious of fire in all pimento 
walks, where, if it should once catch, it runs with great fury. 
t This latter name appears to have been given to this fruit from the supposed resem- 
blance its taste has to many different spices mixed together. 
