the kernel of the fruit of Myristica fragans, Houttyn (Nat. Ord. Myristicaceae), and two or three other species of the same genus. The common nutmeg tree grows from 20 to 25 feet in height, and is very handsome in form and habit. The fruit, which is abundantly produced, resembles the peach in colour, but is rather pear-like in shape. This fruit consists of four parts. The outermost is a thick fleshy pericarp, which has a strong flavour of nutmeg. This portion is not generally used, but is occasionally preserved in syrup as a sweetmeat. The next portion is the curious scarlet mesocarp or arilode, called mace. This incloses the endocarp, which is a thin and brittle shell of a shining brown colour, furrowed longitudinally by the pressure of the mace, and within this shell is the kernel, or nutmeg. Nutmegs are imported from Penang and other Indian islands. The quantity imported in 1856 was 468,501 lbs., of which a considerable quantity was again exported to other countries. Nutmegs are packed in very strong chests, and are usually powdered with lime, to prevent the attack of a weevil-like insect, the Areocerus coffee, which is very destructive, often destroying the entire contents of a chest (about 2½ cwt.), of the value of £L 35. Besides the common nutmeg, a sort called the long, or wild nutmeg, is frequently imported. It is usually inclosed in the shell, and is nearly twice as long as Nutrition the common nutmeg, but not any thicker. This is the fruit of *Myristica fata*, Houttuyt. It is brought from the Banda Isles, and is inferior to the common nutmeg.

The nutmeg yields, by expression, a solid yellow fat called oil of mace, or butter of nutmegs, which is sometimes used in pharmacy. (See Oils.) The duty on nutmegs is one shilling per pound.

(T.C.A.)