quantity of 125 lbs. of this spice : whereas, the average produce in Amboyna is 2 or 2f lbs. per annum- 
It requires five thousand cloves to weigh a pound ; consequently, there were 625,000 flowers upon this 
single tree, independently of others which were left for seed; “ a fact,” says M. St. Vincent, “which 
would appear incredible, were we not to mention, that this beautiful tree is at least forty feet high, throw- 
ing out innumerable branches, some of which, falling down on all sides, form a pyramid of verdure. 3 * 
The Rev. Lansdown Guilding, who wrote an account of the Botanic Garden in the Island of St. Vin- 
cent, says, “ that the tree is covered with its lovely blossoms, the greater part of which prove abortive, 
and falling to the ground, are collected and dried for sale. The berries which remain on the tree, 
gradually enlarge their calyx and develop the seed, and are gathered under the trees about July, having 
turned to a blackish purple, and lost all their value as a spice. The seeds require to be set out imme- 
diately and planted near the surface, as they vegetate rapidly. The young plants are tender, and should 
be placed, if possible, where it is intended they should remain. 
The clove of merchandize is the unexpanded flower ; the corolla forming a ball or sphere on the top, 
between the teeth of the calyx : and thus, with the narrow base or germen tapering downwards, having 
the appearance of a nail; hence Sir James Smith informs us, the Dutch call it Nagkel; the Spaniards 
Clavo; the Italians Chiodo; and the French Clou, from which the English Clove is evidently derived. 
Cloves are gathered by the hand, or beaten with reeds, so as to fall upon cloths placed under the 
tree ; and dried by fire, or what is better, in the sun. The fully-formed berries are preserved in sugar, 
and eaten after dinner to promote digestion. 
Qualities. — The bark, fruit, roots and leaves of the clove spice-tree are all more or less aromatic. 
The cloves of commerce have a strong aromatic odour, and a warm pungent taste. Infused in water, 
they give out to it more of their smell than to spirit, but not so much of their flavour. Alcohol takes up 
all the virtue of cloves. By distillation with water, they yield a fragrant essential oil, which is not very 
pungent ; but which is said to be generally rendered acrid, by a portion of the resinous extract obtained 
by the action of alcohol on cloves being dissolved in it. 
Cloves should be chosen large-sized, perfect in all parts, heavy, of a fine fragrant smell, and hot 
aromatic taste, so as almost to inflame the throat; the colour should be dark-brown, almost approaching 
to black, and when handled should leave an oily moisture on the fingers. When fresh gathered, cloves 
wall yield, on simple pressure, a fragrant, thick, reddish oil. Sometimes they have a considerable 
portion of their essential oil drawn from them, and are then mixed with those that retain it. By this 
mixture the purchaser may be deceived ; but on examination, those cloves which have lost their virtue, 
always continue weaker than the rest, and of a paler colour ; and whenever they look shrivelled, having 
lost the knob at the top, are all light or broken, with but little smell or taste, they should be rejected. 
As cloves readily absorb moisture, it is not uncommon, when a quantity is ordered, to keep them near a 
vessel of water, by which means a considerable addition to their weight is made. The ton is 12 cwt. for 
freight. 
When new, oil of cloves is of a pale reddish brown colour, (which becomes darker by age,) extreme- 
ly hot and fiery, and sinks in water. The kind generally exported from India, contains nearly half its 
weight of an insipid expressed oil, which is discovered by dropping a little into alcohol ; when, on 
shaking it, the genuine oil mixes with the spirit, and the adulteration separates. It is sometimes 
adulterated with a cheaper essential oil : to discover this, dip a rag into it, and hold it before the fire ; the 
flavour of the genuine oil will fly off, leaving that of the added behind. 
Medical Properties and Uses. — Cloves are generally conceded to be the most stimulating of 
aromatics, and are chiefly employed to impart a pleasant flavour, or to correct the irritative properties of 
drastic medicines. The essential oil is sometimes added to extracts for the same purposes, and is a 
popular remedy for tooth-ache. The infusion of cloves is a warm and grateful stomachic, and is 
advantageously employed to relieve the sense of coldness in the stomach, which attends some forms of 
dyspepsia, especially when arising from the abuse of ardent spirits, or chronic gout. The Dutch join it 
with cinchona and supertartrate of potass, in obstinate agues. Twenty cloves are added in powder to 
half an ounce of each of the other ingredients, and half a drachm is given every third or fourth hour. In 
dyspepsia, and as a vehicle for other medicines, 3ij of cloves are infused in half a pint of boiling water, 
and administered in the dose of an ounce and a half, or two ounces. The essential oil is made into an 
agreeable draught by diffusing it in water, with mucilage ; and an aromatic syrup is sometimes made 
from the clove, and coloured with cochineal. Cloves are used in their native climate, and in almost every 
part of the civilized world, as an article of luxury, communicating a pleasant flavour to preserved fruit, 
sauces, ragouts, and liqueurs. They are likewise employed by the perfumer. 
Dose. — In substance, from gr. v. to gr. x. 
Off. Prep. — Infusum Caryophyllorum, L. D. 
