See also:

• NUTMEG (from " nut," and O. Fr. mugue, musk, Lat. muscus)

NUTMEG (from " See also:

• NUT
• NUT (0. Eng. knutu, cf. Dutch noot, Ger. Nuss; allied with Gael. cno; it is not of the same form as Lat. nux)

nut," and O. Fr. mugue, See also:

• MUSK (Med. Lat. muscus, late Gr. µbvXos, possibly Pers. mushk, from Sansk. mushka, the scrotum)

musk, See also:

• LAT

Lat. muscus)  , the commercial name of a spice representing the See also:

• KERNEL (O.E. cyrnel, a diminutive of " corn," seed, grain)

kernel of the See also:

• SEED (from the root seen in Lat. serere, to sow)

seed of Myristica fragrans (fig . 1), a dioecious See also:

• EVERGREEN

evergreen See also:

• TREE (0. Eng. treo, treow, cf. Dan. tree, Swed. Odd, tree, trd, timber; allied forms are found in Russ. drevo, Gr. opus, oak, and 36pv, spear, Welsh derw, Irish darog, oak, and Skr. dare, wood)
• TREE, SIR HERBERT BEERBOHM (1853- )

tree, about 5o to 6o ft. high, found See also:

• WILD, JONATHAN (c. 1682-1725)

wild in the See also:

• BANDA

Banda Islands and a few of the neighbouring islands, extending to New See also:

• GUINEA

Guinea . See also:

• NUTMEG (from " nut," and O. Fr. mugue, musk, Lat. muscus)

Nutmeg and See also:

• MACE (Fr. masse, O. Fr. mace, connected with Lat.'ntateola, a mallet)

mace are almost exclusively obtained from the Banda Islands, although the cultivation has been attempted with varying success in See also:

• SINGAPORE (Malay, Singapiira, i.e. " The City of the Lion")

Singapore, See also:

• PENANG (Pulau Pinang, i.e. Areca-nut Island),

Penang, See also:

• BENGAL
• BENGAL, BAY OF

Bengal, See also:

• REUNION

Reunion, See also:

• BRAZIL
• BRAZIL, or BRASIL

Brazil, See also:

• FRENCH
• FRENCH, DANIEL CHESTER (1850– )
• FRENCH, NICHOLAS (1604-1678)

French See also:

• GUIANA (Guyana, Guayana')

Guiana and the See also:

• WEST
• WEST, BENJAMIN (1738-1820)
• WEST, NICHOLAS (1461-1533)

West Indies . The trees yield See also:

• FRUIT (through the French from the Lat. fructus; frui, to enjoy)

fruit in eight From Strasburger's Lehrbuch der Botanik, by permission of Gustav See also:

• FISCHER
• FISCHER, EMIL (1852– )
• FISCHER, ERNST KUNO BERTHOLD (1824–1907)

Fischer . 1 . Twig with male See also:

• FLOWERS, ARTIFICIAL

flowers . 2 . Ripe pendulous fruit opening . 3 . Fruit after removal of one-See also:

• HALF

half of the pericarp, showing the dark See also:

• BROWN
• BROWN, CHARLES BROCKDEN (1771-181o)
• BROWN, FORD MADOX (1821-1893)
• BROWN, FRANCIS (1849- )
• BROWN, GEORGE (1818-188o)
• BROWN, HENRY KIRKE (1814-1886)
• BROWN, JACOB (1775–1828)
• BROWN, JOHN (1715–1766)
• BROWN, JOHN (1722-1787)
• BROWN, JOHN (1735–1788)
• BROWN, JOHN (1784–1858)
• BROWN, JOHN (1800-1859)
• BROWN, JOHN (1810—1882)
• BROWN, JOHN GEORGE (1831— )
• BROWN, ROBERT (1773-1858)
• BROWN, SAMUEL MORISON (1817—1856)
• BROWN, SIR GEORGE (1790-1865)
• BROWN, SIR JOHN (1816-1896)
• BROWN, SIR WILLIAM, BART
• BROWN, THOMAS (1663-1704)
• BROWN, THOMAS (1778-1820)
• BROWN, THOMAS EDWARD (1830-1897)
• BROWN, WILLIAM LAURENCE (1755–1830)

brown seed surrounded by the ruptured arillus . 4 . Kernel freed from the seed-coat .

years after See also:

• SOWING (from "to sow," O. Eng. shwan, cf. Du. zaaijen, Ger. saen, &c.; the root is seen in Lat. severe, cf. "seed")

sowing the seed, reach their See also:

• PRIME, PRIMER AND PRIMING

prime in twenty-five years, and See also:

• BEAR
• BEAR, BLACK
• BEAR, BROWN
• BEAR, GRIZZLY
• BEAR, ISABELLINE
• BEAR, WHITE

bear for sixty years or longer . Almost the whole See also:

• SURFACE

surface of the Banda Islands is planted with nutmeg trees, which thrive under the shade of the lofty Canarium See also:

• COMMUNE (Med. Lat. communia, Lat. communis, common)
• COMMUNE, MEDIEVAL

commune . In Bencoolen the tree bears all the See also:

• YEAR

year See also:

• ROUND (O. Fr. rond, Lat. rotundus, the Fr. is the source also of Du. rond; Ger., Swed., Dan. and Nor. rond)

round, but the See also:

• CHIEF (from Fr. chef, head, Lat. caput)

chief See also:

• HARVEST (A.S. hcerfest " autumn," O.H. Ger. herbist, possibly through an old Teutonic root representing Lat. car pere, " to pluck ")

harvest takes See also:

• PLACE (through Fr. from Lat. platea, street; Gr. IrAar6s, wide)

place in the later months of the year, and a smaller one in See also:

• APRIL

April, May and See also:

• JUNE

June . The ripe fruit is about 2 in. in See also:

• DIAMETER (from the Cr. &a, through, µErpov, measure)

diameter, of a rounded See also:

• PEAR (Pyrus communis)

pear-shape, and when mature splits into two, exposing a See also:

• CRIMSON

crimson arillus surrounding a single seed (See also:

• FIGS

figs . I, 2) . When the fruit is collected the pericarp is first removed; then the arillus is carefully stripped off and dried, in which See also:

• STATE
• STATE, GREAT OFFICERS OF

state it forms the mace of See also:

• COMMERCE
• COMMERCE (Lat. commercium, from, cum, together, and rnerx, merchandise)

commerce . The seed consists of a thin, hard testa or See also:

• SHELL
• SHELL (O. Eng. scell, scyll, cf. Du. sceel, shell, Goth. skalja, tile; the word means originally a thin flake,. cf. Swed. skalja, to peel off; it is allied to " scale " and " skill," from a root meaning to cleave, divide, separate)

shell, enclosing a wrinkled kernel, which, when dried, is the nutmeg . The kernel consists n m mainly of the abundant endosperm, which is See also:

• FIRM

firm, whitish in See also:

• COLOUR (Lat. color, connected with celare, to hide, the root meaning, therefore, being that of a covering)

colour and marbled with numerous reddish-brown vein-like partitions, into which the inner seed-coat penetrates, forming what is known botanically as ruminated endosperm . To prepare the nutmegs for use, the seed enclosing the kernel is dried at a See also:

• GENTLE (through the Fr. gentil, from Lat. gentilis, belonging to the same gens, or family)

gentle See also:

• HEAT (0. E. haktu, which like " hot," Old Eng. hat, is from the Teutonic type haita, hit, to be hot; cf. Ger. hitze, heiss; Dutch, hitte, heet, &c.)

heat in a drying-See also:

• HOUSE
• HOUSE (O. Eng. hiss, a word common to Teutonic languages, cf. Dut. huis, Ger. Haus; in Gothic it is only found in gudhiss, a temple; it may be ultimately connected with the root of " hide," conceal)

house over a smouldering See also:

• FIRE (in O. Eng. f j'r; the word is common to West German languages, cf. Dutch vuur, Ger. Feuer; the pre-Teutonic form is seen in Sanskrit pu, pavaka, and Gr. irup; the ultimate origin is usually taken to be a root meaning to purify, cf. Lat. purus)

fire for about two months, the seeds being turned every second or third See also:

• DAY (O. Eng. dreg, Ger. Tag; according to the New English Dictionary, " in no way related to the Lat. dies")
• DAY, JOHN (1574-1640?)
• DAY, THOMAS (1748-1789)

day . When thoroughly dried the shells are broken with a wooden See also:

• MALLET (or MALLOCH), DAVID (?17o5–1765)
• MALLET, PAUL HENRI (173o–18o7)

mallet or See also:

• FLAT (a modification of O. Eng. flet, an obsolete word of Teutonic origin, meaning the ground beneath the feet)

flat See also:

• BOARD (O. Eng. bord)

board and the nutmegs picked out and sorted, the smaller and inferior ones being reserved for the expression of the fixed oil which they contain, and which forms the so-called oil of mace . The dried nutmegs are then rubbed over with dry sifted See also:

• LIME
• LIME (O. Eng. lim, Lat. limes, mud, from linere, to smear)

lime.The See also:

• PROCESS

process of liming, which originated at the See also:

• TIME (0. Eng. Lima, cf. Icel. timi, Swed. timme, hour, Dan. time; from the root also seen in " tide," properly the time of between the flow and ebb of the sea, cf. O. Eng. getidan, to happen, " even-tide," &c.; it is not directly related to Lat. tempus)
• TIME, MEASUREMENT OF
• TIME, STANDARD

time when the Dutch held a See also:

• MONOPOLY (Gr. govomeXla or govoircaXwv, exclusive sale, from govds, alone, and irwXeiv, to sell)

monopoly of the See also:

• TRADE (O. Eng. trod, footstep, from tredan, to tread; in M. Eng. the forms teed, trod and trade appear, the last in the sense of a beaten track)
• TRADE, BOARD OF

trade, was with the view of pre-venting the germination of the seeds, which were formerly immersed for three months in See also:

• MILK (0. Eng. meoluc; from a common Indo-European root, cf. Lat. mulgere, Gr. ?t dXyetv)

milk of lime for this purpose, and a preference is still manifested in some countries for nutmegs so prepared . It has, however, been shown that this treatment is by no means necessary, since exposure to the See also:

• SUN
• SUN (0. Eng. sonne, Ger. sonne. Fr. soleil, Lat. sol, Gr. ijXior, from which comes helio- in various English compounds)

sun for a See also:

• WEEK (from A.S. wicu, Germanic *wikon, probably=change, turn)

week destroys the vitality of the kernel .

Penang nutmegs are never limed . The entire fruit preserved in See also:

• SYRUP (0. Fr. ysserop, mod. sirop, Span. xarope, for axarope, Arab. al, the, and sharab, drink; cf. Sherbet " and " Shrub ")

syrup is used as a sweetmeat in the Dutch See also:

• EAST
• EAST, ALFRED (1849- )

East Indies . " Oil of mace," or nutmeg See also:

• BUTTER (Lat. butyrum, Gr. 0obrvpov, apparently connected with $ous, cow, and rvpbs, cheese, but, according to the New English Dictionary, perhaps of Scythian origin)

butter, is a solid fatty substance of a reddish-brown colour, obtained by grinding the refuse nutmegs to a See also:

• FINE

fine See also:

• POWDER (through O. Fr. puldre, modern poudre, from Lat. pulvis, pulveris, dust)

powder, enclosing it in bags and steaming it over large cauldrons for five or six See also:

• HOURS, CANONICAL

hours, and then compressing it while still warm between powerful wedges, the brownish fluid which flows out being after-wards allowed to solidify . Nutmegs yield about one-See also:

• FOURTH

fourth of their See also:

• WEIGHT

weight of this substance . It is partly dissolved by See also:

• COLD (in O. Eng. cald and ceald, a word coming ultimately from a root cognate with the Lat. gelu, gelidus, and common in the Teutonic languages, which usually have two distinct forms for the substantive and the adjective, cf. Ger. Kolte, kalt, Dutch koude

cold See also:

• ALCOHOL

alcohol, the See also:

• REMAINDER, REVERSION

remainder being soluble in See also:

• ETHER, (C2H5)2O

ether . The latter portion, about to% of • the. weight of the nutmegs, consists chiefly of myristin, which is a See also:

• COMPOUND
• COMPOUND (from Lat. componere, to combine or put together)

compound of myristic See also:

• ACID (from the Lat. root ac-, sharp; acere, to be sour)

acid, C14H2802, with See also:

• GLYCERIN, GLYCERINE

glycerin . The See also:

• FAT (O.E. fdett; the word is common to Teutonic languages, cf. Dutch vet, Ger. Fett, &c., and may be ultimately related to Greek Irian, and =apos, and Sanskrit pivan)

fat which is soluble in alcohol appears to consist, according to See also:

• SCHMIDT, H
• SCHMIDT, HEINRICH JULIAN (1818-1886)
• SCHMIDT, KARL VON (1817-1875)
• SCHMIDT, WILHELM ADOLF (1812-1887)

Schmidt and See also:

• ROEMER, FRIEDRICH ADOLPH (1809-1869)
• ROEMER, OLE (Latinized OLAUS) (1644—1710)

Roemer (See also:

• ARCH
• ARCH, JOSEPH (1826– )

Arch . Pharnt . [31, xxi . 34-48), of See also:

• FREE

free myristic and stearic acids; the brown colouring See also:

• MATTER

matter has not been satisfactorily investigated . Nutmeg butter yields on See also:

• DISTILLATION (from the Lat. distillare, more correctly destillare, to drop or trickle down)

distillation with See also:

• WATER

water a volatile oil to the extent of about 6 %, consisting almost entirely of a See also:

• HYDROCARBON

hydrocarbon called myristicene, C[01116, boiling at 165° C . It is accompanied by a small quantity of an oxygenated oil, myristicol, isomeric with carvol, but differing from it in not forming a crystalline compound with hydrosulphuric acid .

Mace contains a similar volatile oil, macene, boiling at 16o° C., which is said by Cloez to differ from that of nutmegs in yielding a solid compound when treated with hydrochloric acid See also:

• GAS

gas . The name nutmeg is also applied to other fruits or seeds in different countries . The See also:

• JAMAICA

Jamaica or See also:

• CALABASH (from the Span. calabaza, a gourd or pumpkin, possibly derived from the Pers. kharlunza, a melon)

calabash nutmeg is derived from Monodora Myristica, the Brazilian from Cryptocarya mosclaata, the Peruvian from Laurelia sempervirens, the See also:

• MADAGASCAR

Madagascar or clove nutmeg from Agathophyllum aromaticum, and the Californian or stinking nutmeg from Torreya Myristica . The cotyledons of Nectandra Puchury were at one time offered in See also:

• ENGLAND
• ENGLAND, THE CHURCH OF

England as nutmegs .