the kernel of a large fruit, not unlike the peach.

The nutmeg is separated from its investiture coat, the mace, before it is sent over to us; except that the whole fruit is sometimes imported in preserve, by way of sweetmeat, or as a curiosity. See Mace.

The nutmeg, as we receive it, is of a roundish or oval figure, of a tolerably compact and firm texture, but easily cut with a knife, and falling to pieces on a smart blow. Its surface is not smooth, but furrowed with a number of wrinkles, running in various directions, though principally longitudinally. It is of a greyish brown colour on the outside, and of a beautiful variegated hue within, being marbled with brown and yellow variegations, running in perfect irregularity through its whole substance. It is very unctuous and fatty to the touch, when powdered; and is of an extremely agreeable smell, and of an aromatic taste.

There are two kinds of nutmegs in the shops, the one called by authors the male, and the other the female. The female is the kind in common use, and is of the shape of an olive: the male is long and cylindric, and has less of the fine aromatic flavour than the other; so that it is much less esteemed, and people who trade largely in nutmegs will seldom buy it. The longer male nutmeg, as we term it, is called by the Dutch the wild nutmeg. It is always distinguishable from the others, as well by its want of fragrancy, as by its shape: it is very subject to be worm-eaten, and is strictly forbid, by the Dutch, to be packed up among the other, because it will give occasion to their being worm-eaten too, by the insects getting from it into them, and breeding in all parts of the parcel.

The largest, heaviest, and most unctuous of the nutmegs are to be chosen, such as are of the shape of an olive, and of the most fragrant smell. The Dutch import them from the East-Indies.

Nutmeg is greatly used in our foods, and is of excellent virtues as a medicine; it is a good stomachic, it promotes digestion, and strengthens the stomach. It also stops vomiting; is an excellent remedy in flatulences; and is happily joined with rhubarb, and other medicines, in diarrhoeas. It is observed to have a soporific virtue, and to exert it too strongly, if taken in immoderate quantities. It has a considerable degree of astringency; and given, after toasting before the fire till thoroughly dry and crumbly, it has been sometimes known alone to cure diarrhoeas.