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NUTMEGS AND MACE 
145 
sugar is required. The jelly, when well prepared, is of 
a bright red colour, and quite clear and transparent. It 
possesses a very pleasant flavour of nutmegs. 
The natives also slice the husk and salt it as an 
adjunct to curries, and also as a thirst stimulant, and 
in the lower class of drinking shops it is usually supplied 
for this purpose. 
The husks vary in price, but usually sell in Penang 
for about 10 cents for a large basket. 
MACE 
The mace is detached from the seed with a knife in 
Banda, but it is easily removed by hand, by opening it 
from the top of the nut and reflexing it. It is only 
attached to the seed by the base, which is known as the 
heel of the mace. When fresh it is of a brilliant red 
colour, rather tough and leathery, and possessing a 
peculiarly turpentine flavour. It is taken off and 
dried by preference in one piece, “ double-blade,” or 
separated into two halves, “ single-blade.” The double 
blades have a better appearance, and seem to be more 
popular. 
The mace after removal is flattened out by hand, 
or sometimes between two boards. In Banda the 
coolies tread upon it to flatten it. It is then dried in 
the sun in flat baskets or trays of bamboo, or on mats. 
The Dutch planters sometimes sprinkle it with sea- 
water before putting it to dry, in order to prevent its 
being attacked by insects, but this is not necessary if 
proper care is taken, and can hardly be said to improve 
the mace, though it is said also to improve the aroma 
and to make the mace more supple. 
In most cases it is necessary to expose the mace 
to the sun for four or flve hours a day for a fortnight 
(Lumsdaine), but in good, dry weather the sun-heat 
should dry it sufficiently in two days. Before nightfall 
it must be brought into a drying-shed so as to avoid its 
being wetted by the dew. In Banda and Minahassa it 
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