194 
SPICES 
CHAP. 
very apt to be adulterated by the addition of ground 
clove-stalks and other substances. 
Cloves are used also for chewing, to sweeten the 
breath, and are used by betel-nut chewers as an addition 
to the betel-nut, sirih leaf, etc. They have also long 
had a reputation as a cure for toothache. 
A large proportion, especially of inferior cloves, are 
used for the manufacture of clove oil. 
Oil of Cloves. — Few plants are as rich in oil as the 
clove, and the oil is of considerable value. It was first 
obtained by distillation in the fifteenth century, and is 
manufactured to the present day in considerable quan- 
tities chiefly in England. The cloves are distilled either 
whole or ground up, and according to the method of 
distillation whether by water or dry steam, the light 
oil or the heavier one containing much eugenol is 
obtained. The oil, as collected in receivers, partly 
sinks and partly floats in water. The light oil of cloves 
is a sesquiterpene, and is separated either by the method 
of distilling or by distilling the crude oil. The heavier 
oil is an oxygenated oil, chiefly consisting of eugenol. 
Normal oil of cloves is a mixture of the two oils. 
The crude oil is colourless or yellow, darkening with 
age and exposure to the air. 
The amount of oil obtained from the clove buds 
varies considerably in amount. It is estimated that 
Amboyna cloves produce as much as 19 per cent of oil. 
Bourbon and Madagascar 18 per cent, Zanzibar 15 to 
17*5 percent. The oil of Madagascar cloves is specially 
favoured by French perfumers, as having a particularly 
agreeable perfume. 
The Zanzibar and Pemba cloves, however, are the 
ones almost exclusively used for the oil. 
Uses of Clove Oil. — Clove oil combines well with 
grease, soap, and spirit, and is thus used for perfumery 
and articles for the toilet. 
Essence of cloves, used for flavouring confectionery, 
liqueurs, etc., is made by dissolving 4 oz. of clove oil in 
one gallon of spirit. 
