Mace is carefully removed from the shell surrounding the kernel of the
Nutmeg by hand, although a knife is sometimes employed. It is then
placed on mats or trays to dry in the sunshine. Of late years, however,
artificial drying has proven so successful that it is rapidly
supplanting the old method in which the sunshine dissipated some of the
virtues of the Mace. Several months are required to cure it. During this
time it changes from a crimson to a blood red and later to the yellowish
or golden brown color, in which state it is found on the market here.
The Penang or Banda Mace is probably the most desirable, with the Siauw
and Batavia following in the order named.
Great care must be exercised in the grinding of Mace, as it is very rich
in volatile oil. Bee Brand Ground Mace is prepared in mills especially
designed for the purpose. Nutmegs and Mace imported by McCormick &
Company are marketed as Bee and Banquet Brands.
[Illustration: (Ginger)]
Ginger Plant, Flower and Root
African Ginger Root
Jamaica
Japan
⅔ Natural size