144 
SPICES 
CHAP. 
confectionery, and possibly the increased use of artificial 
flavouring extracts may have had some effect on the 
use of the natural spice. 
THE FRUIT 
The whole fruit consists of three parts, all of which 
possess certain uses and values. These are the husks, 
the mace, and the seed or nutmeg of commerce. 
THE HUSK 
This is in some demand for making nutmeg jelly, a 
preserve needing only to be known to be appreciated. In 
Singapore there is a good demand for it, and the husks 
are readily bought by the Chinese and Malays. Indeed, 
there is often locally a greater demand for the unripe 
fruits for preserving than for the seed and mace. As a 
rule, the native nutmeg preserves are made too sweet 
for European tastes, but the following recipe by Mrs. L. 
E. Bland, published in the Agricultural Bulletin of the 
Straits Settlements, vol. ii. p. 23, will be found to give 
a delicious preserve. 
Take twenty nutmegs and 4 lb. of sugar. Cut open the fruits 
and take out the seeds. Soak the husks in salt and water for 
about twenty-four hours. Wash about ten times in plain water. 
Leave the husks soaking in cold water while the water is 
boiling. When the water is boiled put in the husks and boil 
till quite soft. Drain and put in a basin of cold water. Peel 
outside and inner skin. Cut in neat slices and place in cold 
water. Boil the sugar and strain, and drop the fruit in, first 
drying it. Boil till the sugar thickens to a right consistency, 
and add a dash of brandy. Note, the fruit ought to be ripe 
when picked, or the preserve will be hard. It should be of a 
pretty red colour, and the flavour is exceptional. 
Nutmeg jelly is made in much the same way as 
guava jelly, but the sliced husks should be first steeped 
in salt and water, and then thoroughly washed in plain 
cold water, as directed for the nutmeg preserve. The 
husks are somewhat acid, so that a good quantity of 
