CLOVES. 165 
appears that, in 1770 and 1772, both clove and nut- 
meg trees were transplanted from the Moluccas into 
the islands of France and Bourbon; and, subsequently, 
into some of the colonies of South America, where 
they have since been cultivated with great success. 
At a certain season of the year the clove-tree pro- 
duces a vast profusion of flowers. When these have 
attained the length of about half an inch, the four 
points of the calyx being prominent, and having in the 
middle of them the leaves of the petals folded over 
each other, and forming a small head about the size of 
a pea, they are in a fit state to be gathered. This 
operation is performed betwixt the months of October 
and February, partly by the hand, partly by hooks, 
and partly by beating the trees with bamboos. The 
cloves are either received on cloths spread beneath the 
trees, or are suffered to fall on the ground, the herbage 
having previously been cut and swept for that pur- 
pose. They are subsequently dried by exposure for a 
while to the smoke of wood fires, and afterwards to 
the rays of the sun. When first gathered they are of 
reddish colour, but, by drying, they assume a deep 
brown cast. 
This spice yields a very fragrant odour, and a bitter- 
ish, pungent, and warm taste. It is sometimes em- 
ployed as a hot arid stimulating medicine, but is more 
frequently used in culinary preparations. When fresh 
gathered, cloves will yield on pressure a fragrant, 
thick, and reddish oil ; and, by distillation, a limpid 
essential oil. The latter is imported into Europe, but 
is frequently adulterated, and sometimes even to the 
amount of nearly half its weight. Oil of cloves is used 
by many persons, though very improperly, for curing 
the tooth-ache, since, from its pungent quality, it is apt 
to corrode the gums, and injure the adjacent teeth. 
When the tooth is carious, and will admit of it, a bruised 
clove is much to be preferred. 
