The Nutmeg-tree, genus _Myristica_ (natural order _Myristicaceæ_),
native of the Malay Archipelago, usually grows to a height of twenty to
thirty feet. While the greater part of the world’s supply of both
Nutmegs and Mace comes from the Banda Islands, the West Indies are by no
means to be overlooked.
The Nutmeg fruit is about three inches long and about two inches in
diameter. It includes, first, the outer or fleshy membranous part;
second, the substance covering the outer shell of the Nutmeg, known as
Mace, next the shell, and finally the kernel or commercial Nutmeg.
After harvesting, which in some places is done with long forked sticks
or bamboo poles, the red colored network (Mace) is removed and the nuts
are placed over a fire in mesh bottom receptacles, where they remain for
perhaps a month, being kept about ten feet away from the flames. They
are next exposed to the sun for two or three hours daily for several
days, or until the kernels rattle within the shell. They are then
removed from the shell and assorted into three general grades.
Among the many varieties of Nutmegs the Singapore, Penang, West Indian
and Macassars are most esteemed, the price being regulated by the type,
size and quality of the nut.
During the past few years ground Nutmeg has been placed on the market
and is steadily finding favor with American housewives.
[Illustration: McCormick’s Bee Brand Pepper]