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

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 nutmeg 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 fragrance, 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

an olive, and of the most fragrant smell. The Dutch import them from the East Indies.

The tree which produces the nutmeg grows only in the Banda islands. It has a pithy wood, an ash-coloured bark, and flexible branches. The leaves are produced in pairs upon one single stem; and, when bruised, emit an agreeable odour. The fruit succeeds the flowers, which resemble those of the cherry-tree. It is of the size of an egg, and of the colour of an apricot. The outer rind is very thick, and resembles that of our nuts as they hang upon the tree, opening in the same manner when ripe, and discovering the nutmeg covered with its mace. It is then time to gather it, to prevent the mace or flower of the nutmeg from growing dry, and the nutmeg from losing that oil which preserves it, and in which its excellence consists. Those that are gathered before they are perfectly ripe, are preserved in vinegar or sugar, and admired only in Asia.

This fruit requires nine months to bring it to perfection. After it is gathered, the outer rind is stripped off, and the mace separated from it, and laid in the sun to dry. The nuts require more preparation.—They are spread upon hurdles, and dried for six weeks by a slow fire, in sheds erected for that purpose. They are then separated from the shell, and thrown into lime-water, as a necessary preservative against worms.

Nutmeg is greatly used in our foods, and is of excellent virtue as a medicine; it is a good stomachic, 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 moderate 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.