MACE

is a somewhat thick, tough, unctuous membrane, reticulated or chapt, of a yellowish-brown or orange colour. It forms the envelop of the shell of the fruit of the myristic a moschata , which contains the nutmeg. It is dried in the sun, after being dipped in brine; sometimes it is sprinkled over with a little brine, before packing, to prevent the risk of moulding. Mace has a more agreeable flavour than nutmeg; with a warm and pungent taste. It contains two kinds of oil; the one of which is unctuous, bland, and of the consistence of butter; the other is volatile, aromatic, and thinner. The membrane is used as a condiment in cookery, and the aromatic oil in medicine. MACERATION (Eng. and Fr.; Einweichen , Germ.), is a preparatory steep to which certain vegetable and animal substances are submitted, with the view of distending their fibres or pores, and causing them to be penetrated by such menstrua as are best adapted to extract their soluble parts. Water, alone, or mixed with acids, alkalis, or salts; alcohol and ether, are the liquids usually employed for that purpose.